Kaiserschmarrn: How The Original Austrian One Is Made
Kaiserschmarrn is perhaps Austria's most popular dessert – and rightly so!
There are various legends around its origins, but they all agree on one thing: The name refers to Kaiser Franz Joseph I.
His wife, Empress Elisabeth – known to most as Sisi – was reportedly the first person to be served Kaiserschmarrn. We traveled to the Austrian capital of Vienna to find out how the imperial dish is prepared.
#Kaiserschmarrn #Austria #Vienna
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RECIPE
Ingredients for 4 servings
Kaiserschmarrn:
270g flour
40g sugar
A pinch of salt
8 eggs
400ml milk
50g clarified butter (for the pan)
A pinch of powdered sugar for sprinkling
Plum roast:
800g plums
144g sugar
120ml water
1 stick of cinnamon
4 cloves
lemon peel (grated)
Preparation
Kaiserschmarrn:
1. In a bowl: mix flour, sugar, salt, and 5 eggs. Add the milk, beat until smooth and thick.
2. In another bowl, beat the whites of 3 eggs, a pinch of salt and sugar and whip to a firm peak. Then fold it into the thick batter.
3. Heat the clarified butter in a large, shallow pan so that it is very hot. Slowly pour in the batter. Using a spatula, make sure it turns brown on both sides.
4. Then bake the pan in a preheated oven at moderate heat (hot air approx. 180°C) for 10-12 min. until the Kaiserschmarrn is light golden brown.
5. Then remove the pan from the oven and tear the finished dough into irregular pieces with two forks.
Stewed Plums:
1. Bring water to a boil with sugar, the cinnamon stick, cloves, the halved, pitted plums, and some grated lemon zest, stirring, then continue to boil gently, about 20 minutes. The plums should not have broken down yet – they shouldn’t be mushy!
2. Fill small jugs with stewed plums.
3. Arrange the Kaiserschmarrn on plates, sprinkle with powdered sugar and serve with the stewed plums.
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - Cream on Chrome by Ratatat
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.