Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
![]()
Our little Dinner Club selected Austria for its country this week and
I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more than 2 hours googling Austrian recipe sites and besides soup (which I can't take down my bumpy road in the car), I have found one recipe. (Austrian Cheese with butter cream cheese, onion, parsley, chives etc.) Does any one have an Austrian recipe for hors d'oeuvres which is trans portable. I would SO appreciate it!! Second problem, is that I need to make it the day before because painters will be painting around my kitchen until the late afternoon of Dinner Club and we meet at 5 pm to enjoy the sunset and cocktail hour ![]() for 6 years now, almost every month. I found tons of recipes for sacher torte and veal things and even laughed my way through some Vienna Sausage recipes, but no intriguing appetizer or hors d'oeuvres. TIA to the max. with aloha, Cea who really needs help ![]() roast beans to kona to email farmers of Pure Kona |
Posted to rec.food.cooking
|
|||
|
|||
![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sun, 13 Apr 2008 21:13:26 -0400, Boron Elgar
> wrote: >On Sun, 13 Apr 2008 14:44:48 -1000, wrote: > >You need Margaret to see this. I bet she can suggest something >wonderful. > >What about some thinly sliced pumpernickel bread, with cucumber >slices, smoked salmon and dill? > >Boron I have never been to Austria but that sounds yummy!!!! Perfect. If it's authentic Austrian which it must be, it sounds like a winner and much better than that questionable cheese spread ![]() Thanks Boron! with aloha, Cea roast beans to kona to email farmers of Pure Kona |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Sun, 13 Apr 2008 21:47:43 -0400, Boron Elgar
> wrote: >On Sun, 13 Apr 2008 15:34:59 -1000, wrote: > >>On Sun, 13 Apr 2008 21:13:26 -0400, Boron Elgar > wrote: >> > >I cannot swear to its authenticity, but I have eaten it in Salzburg! > >Boron Yummy and that works for me Boron! Thank you so much. with aloha,'Cea roast beans to kona to email farmers of Pure Kona |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >,
Boron Elgar > wrote: > On Sun, 13 Apr 2008 14:44:48 -1000, wrote: > > >Our little Dinner Club selected Austria for its country this week and > >I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more > You need Margaret to see this. I bet she can suggest something > wonderful. > > What about some thinly sliced pumpernickel bread, with cucumber > slices, smoked salmon and dill? > > Boron <g> Sounds like something I ate in Copenhagen in 1975. '-) -- -Barb, Mother Superior, HOSSSPoJ http://www.caringbridge.org/visit/amytaylor She's had good news! Hurrah! |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mon, 14 Apr 2008 07:46:43 -0500, Melba's Jammin'
> wrote: >In article >, > Boron Elgar > wrote: > >> On Sun, 13 Apr 2008 14:44:48 -1000, wrote: >> >> >Our little Dinner Club selected Austria for its country this week and >> >I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more > >> You need Margaret to see this. I bet she can suggest something >> wonderful. >> >> What about some thinly sliced pumpernickel bread, with cucumber >> slices, smoked salmon and dill? >> >> Boron > ><g> Sounds like something I ate in Copenhagen in 1975. '-) If it is on the menu anywhere, I'll get it. I have had smoked salmon clear across Europe. Boron |
Posted to rec.food.cooking
|
|||
|
|||
![]()
> wrote:
> Does any one have an Austrian recipe for hors d'oeuvres which is trans > portable. Dumplings are very Austrian. Napkin Dumpling and Apricot Dumpling are the only ones I remember off the top of my head, but I'd bet you could pass off any German dumpling as Austrian. -sw |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Sqwertz" > schrieb im Newsbeitrag ... > > wrote: > >> Does any one have an Austrian recipe for hors d'oeuvres which is trans >> portable. > > Dumplings are very Austrian. Napkin Dumpling and Apricot Dumpling > are the only ones I remember off the top of my head, but I'd bet you > could pass off any German dumpling as Austrian. > Napkin dumplings (Serviettenknödeln) are a side-dish. Apricot dumplings (Marillenknödel) are a dessert. To the OP : I'll see what I can find this evening. Cheers, Michael Kuettner |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Michael Kuettner > wrote:
> "Sqwertz" > schrieb im Newsbeitrag > ... >> > wrote: >> >>> Does any one have an Austrian recipe for hors d'oeuvres which is trans >>> portable. >> >> Dumplings are very Austrian. Napkin Dumpling and Apricot Dumpling >> are the only ones I remember off the top of my head, but I'd bet you >> could pass off any German dumpling as Austrian. >> > Napkin dumplings (Serviettenknödeln) are a side-dish. > Apricot dumplings (Marillenknödel) are a dessert. Well, heck. If it were me I'd take Lebanon bologna rollups with cream cheese and chives in the middle. Voila - appetizer. Side dish, whatever. -sw |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >,
wrote: > Our little Dinner Club selected Austria for its country this week and > I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more > than 2 hours googling Austrian recipe sites and besides soup (which I > can't take down my bumpy road in the car), I have found one recipe. > (Austrian Cheese with butter cream cheese, onion, parsley, chives > etc.) > > Does any one have an Austrian recipe for hors d'oeuvres which is trans > portable. I would SO appreciate it!! Second problem, is that I need > to make it the day before because painters will be painting around my > kitchen until the late afternoon of Dinner Club and we meet at 5 pm to > enjoy the sunset and cocktail hour ![]() > for 6 years now, almost every month. > > I found tons of recipes for sacher torte and veal things and even > laughed my way through some Vienna Sausage recipes, but no intriguing > appetizer or hors d'oeuvres. > > TIA to the max. > > with aloha, > Cea who really needs help ![]() Liptauer cheese - Hungarian origin, I guess, but Margaret speaks of it. She posted (or mailed to me) the recipe below. I usually use this search engine if I'm looking for recipes: http://recipesearch.googlepages.com/ I don't know how complete it is, but it looks in a lot of places. :-) One hit there took me to http://www.marga.org/food/int/austria/ Scroll down and there are 8 links that might be helpful -- I haven't looked at them. { Exported from MasterCook Mac } Liptauer Cheese Spread Recipe By: NY Times 1-26-05, from Margaret Serving Size: 6 16 ounces fromage blanc 1 shallot grated 1 tablespoon drained capers 6 canned flat anchovies drained 2 teaspoons caraway seeds 1 clove garlic 5 tablespoons unsalted butter 1 tablespoon mild Hungarian paprika Freshly ground black pepper 2 teaspoons minced fresh chives Pickled onions cornichons, pickled peppers and black bread for serving. 1. Drain fromage blanc, and place in a bowl. Beat with a fork until smooth. Beat in shallot. 2. Using a mortar and pestle or a miniprocessor, mash capers, anchovies, caraway seeds and garlic to a paste. Add butter, a tablespoon at a time. Blend into cheese. Add paprika, and stir until smooth. Mix in pepper to taste. 3. Place a large sheet of plastic wrap over a 2-cup bowl. Spoon mixture onto plastic, which will sink, lining the bowl, as you fill it. Smooth top of cheese, and cover with overhanging plastic wrap. Refrigerate overnight. 4. To serve, uncover cheese, unmold onto a plate, and peel off plastic. Shower with chives. Serve with onions, cornichons, peppers and black bread. Yield: 6 to 8 servings. ---------- Notes: Time: 20 minutes, plus overnight chilling -- -Barb, Mother Superior, HOSSSPoJ http://www.caringbridge.org/visit/amytaylor She's had good news! Hurrah! |
Posted to rec.food.cooking
|
|||
|
|||
![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Melba's Jammin' > wrote:
> Liptauer cheese - Hungarian origin, I guess Oh, yeah?! It is just as Hungarian as your unspeakably flat, triangular uzski are Slovak, you heathen! Liptauer, AKA Liptovsky syr, originated in the Liptov region of Slovakia - and I told you that back in 2003! Anyway, with a name like Barbabietola, you ought to have switched to casunziei (ravioloni di barbabietole rosse) a long time ago. Here is your recipe, from <http://www.cuoretriveneto.it/en/r-belluno.php>. Bubba CASUNZIEI Ingredients: serves 6 for filling: 3 beets 2 potatoes 1 turnip for dough 300 grams flour 3 eggs 50 grams butter Poppy seeds "Zigar" or Parmesan-type cheese Preparation: Steam beets, potatoes and turnip in separate pots. Grate beets and turnip, eliminating excess liquid. Mash potatoes and mix with grated beets and turnip, season with a little salt. If mixture seems too liquid add some breadcrumbs. Make dough of flour, eggs, salt and tepid water; mix and roll out thin. With appropriate tooth-edged cutter, cut out squares. On each square place a small amount of filling, fold into triangle and press edges closed with fingers. Cook casunziei in boiling water for about 10 minutes. Drain when they begin to float and top with melted butter, grated "zigar" (a Parmesan type cheese) or similar cheese, and poppy seeds. |
Posted to rec.food.cooking
|
|||
|
|||
![]() > schrieb im Newsbeitrag ... > Our little Dinner Club selected Austria for its country this week and > I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more > than 2 hours googling Austrian recipe sites and besides soup (which I > can't take down my bumpy road in the car), I have found one recipe. > (Austrian Cheese with butter cream cheese, onion, parsley, chives > etc.) > > Does any one have an Austrian recipe for hors d'oeuvres which is trans > portable. I would SO appreciate it!! Second problem, is that I need > to make it the day before because painters will be painting around my > kitchen until the late afternoon of Dinner Club and we meet at 5 pm to > enjoy the sunset and cocktail hour ![]() > for 6 years now, almost every month. > > I found tons of recipes for sacher torte and veal things and even > laughed my way through some Vienna Sausage recipes, but no intriguing > appetizer or hors d'oeuvres. > > TIA to the max. > Transportable ? Made the day before ? OK, here we go ! Cheers, Michael Kuettner ------------------------------------------------ Avocado cocktail (serves 4) 2 ripe avocados lemon juice 100 g shrimps, boiled 4 lettuce leaves cocktail sauce (see below) Cut avocados in half (lengthwise). Remove kernel. Remove meat with a spoon. Don't damage the skin ! Chop avocado finely, mix with shrimps, lemon juice and cocktail sauce. Fill the mass back in the skins. Serve on lettuce leaves. Cocktail sauce 4 tbsp mayo 2 tbsp ketchup 1 tbsp horseraddish, grated lemon juice a pinch sugar salt, pepper 1 tbsp Cognac Just mix eveything together ------------------------------------------------------ Chicken cocktail (serves 4) 4 chicken breast filets, smoked, grilled or boiled 2 oranges lettuce leaves parsley, finely chopped cocktail sauce (see below) Cut meat into small cubes or stripes. Peel oranges and filet them. Mix with chicken. Put lettuce leaves in small bowl, put mass on them. Pour over cocktail sauce and sprinkle with parsley. Cocktail sauce 1/8 l sour cream 0,2 l Cognac juice of half a lemon juice of 1 orange 1 tbsp green pepper, crushed 1 tbsp ketchup 1 tsp mustard salt, pepper 1/2 tsp Worcestershiresauce Mix everything. ----------------------------------------------------------------- |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Michael Kuettner" schrieb : > > > schrieb im Newsbeitrag > ... >> Our little Dinner Club selected Austria for its country this week and >> I'm to bring the hors d'oeuvres or appetizer. Yikes, I have spent more >> than 2 hours googling Austrian recipe sites and besides soup (which I >> can't take down my bumpy road in the car), I have found one recipe. >> (Austrian Cheese with butter cream cheese, onion, parsley, chives >> etc.) >> >> Does any one have an Austrian recipe for hors d'oeuvres which is trans >> portable. I would SO appreciate it!! Second problem, is that I need >> to make it the day before because painters will be painting around my >> kitchen until the late afternoon of Dinner Club and we meet at 5 pm to >> enjoy the sunset and cocktail hour ![]() >> for 6 years now, almost every month. >> >> I found tons of recipes for sacher torte and veal things and even >> laughed my way through some Vienna Sausage recipes, but no intriguing >> appetizer or hors d'oeuvres. >> >> TIA to the max. >> > Transportable ? Made the day before ? > OK, here we go ! > > Cheers, > > Michael Kuettner > > ------------------------------------------------ > Avocado cocktail > (serves 4) > > 2 ripe avocados > lemon juice > 100 g shrimps, boiled > 4 lettuce leaves > cocktail sauce (see below) > > Cut avocados in half (lengthwise). Remove kernel. > Remove meat with a spoon. Don't damage the skin ! > Chop avocado finely, mix with shrimps, lemon juice > and cocktail sauce. > Fill the mass back in the skins. Serve on lettuce leaves. > > Cocktail sauce > > 4 tbsp mayo > 2 tbsp ketchup > 1 tbsp horseraddish, grated > lemon juice > a pinch sugar > salt, pepper > 1 tbsp Cognac > > Just mix eveything together > ------------------------------------------------------ > > Chicken cocktail > (serves 4) > > 4 chicken breast filets, smoked, grilled or boiled > 2 oranges > lettuce leaves > parsley, finely chopped > cocktail sauce (see below) > > Cut meat into small cubes or stripes. > Peel oranges and filet them. > Mix with chicken. > Put lettuce leaves in small bowl, put mass on > them. > Pour over cocktail sauce and sprinkle with parsley. > > Cocktail sauce > > 1/8 l sour cream > 0,2 l Cognac Correction : 0,02 l > juice of half a lemon > juice of 1 orange > 1 tbsp green pepper, crushed > 1 tbsp ketchup > 1 tsp mustard > salt, pepper > 1/2 tsp Worcestershiresauce > > Mix everything. > ----------------------------------------------------------------- > > |
Posted to rec.food.cooking
|
|||
|
|||
![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Finally, have all the list of the Austrian foods we had at our little
Dinner Club, in Kona, last Saturday. -Lintauer Cheese -Tomato suppen (yummy) -Savory Potato Dumplings (apparently difficult to make) -Wiener Schnitzel- made with chicken ![]() -Sacher Torte cookies (yummy) Thanks for all the help you gave me. with aloha, Cea roast beans to kona to email farmers of Pure Kona |
Posted to rec.food.cooking
|
|||
|
|||
![]() > schrieb : > Finally, have all the list of the Austrian foods we had at our little > Dinner Club, in Kona, last Saturday. > -Lintauer Cheese Liptauer. > -Tomato suppen (yummy) More than one soup ? > -Savory Potato Dumplings (apparently difficult to make) Look at my post about Knoedeln from Dec. 8th, 2007. > -Wiener Schnitzel- made with chicken ![]() > -Sacher Torte cookies (yummy) > > Thanks for all the help you gave me. > Thanks for the list ! Cheers, Michael Kuettner |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Austrian Goulasch | Recipes | |||
Austrian Wine | Wine | |||
REC: Austrian Rumtopf | General Cooking | |||
Austrian Steak | Recipes | |||
Austrian Wine | Wine |