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. It's a fun group and we have met
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

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
>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. It's a fun group and we have met
>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


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

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

On Sun, 13 Apr 2008 15:34:59 -1000, wrote:

>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


I cannot swear to its authenticity, but I have eaten it in Salzburg!

Boron

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

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!

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

> 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

"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

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

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. It's a fun group and we have met
> 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!

Melba's Jammin' > wrote in news:barbschaller-
:

> 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
>

Fromage Blanc??? white cheese, that helps...other recipes say cream
cheese or feta can be subed.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

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.

> 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. It's a fun group and we have met
> 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.
-----------------------------------------------------------------

"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. It's a fun group and we have met
>> 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.
> -----------------------------------------------------------------
>
>

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. It's a fun group and we have met
> 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

What I miss being able to have at any gathering is a huge mound of raw,
ground round beef, thinly sliced onions, an assortment of rye bread, and
platter of 5 year aged Wisconsin cheddar. That was the basic starting point
for any gathering. Everyone fixed their own open-faced sandwich. (you
didn't put the cheese on the ground beef -- separate sandwiches)
Additional items were pickles and olives and various cold cuts, maybe also
ham.
Janet

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

> 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