Delicious Details

Theme: Christmas in Vienna
Number of Guests: 10

To Warm Your Soul

Weihnachtspunsch/Glühwein (Christmas Punch/Hot Mulled Wine)
The entire time we were in Vienna the temperatures were below freezing, yet we were outdoors all day. How did we do it? Long underwear and Christmas Punsch! At all of the markets, you could buy a mug of steaming wine, intoxicated with fresh fruits, rum, spices and heated to just the right temperature (just before boiling, at which point the alcohol burns off). Best part? For the low price of 2 - 3 euros you could refill your mug, and no one minded that you were drunk. We've attempted to recreate this fragrant treasure for you with our own concoction of strawberries, blackberries, red wine, spice rum, oranges and spices. Just the right thing to keep you warm this winter :)

Main Course

Wiener Schnitzel recipe
Nope, it's not a hot dog drenched in Chili, we were surprised too! It turns out this "Viennese Sliver" (literally translated), is a cutlet of veal, pounded thin, breaded and fried. Served with lemon wedges it is one of Austria's most famous and beloved dishes.

Side Dishes

Kartoffelpuffer (Potato Pancakes) recipe
We didn't know how to pronounce it either, but another Christmas Market special, these garlicky treats were inhaled on the spot. A combination of shredded potatoes, onions and eggs, these are pan fried, usually in bacon fat. We're not claiming they are healthy, just that they are delicious.
Gekochter Erdäpfelsalat (Potato Salad) recipe
More potatoes? Yes! This traditional side dish to Wiener Schnitzel resembles your grandma's picnic recipe, but focuses on more delicate flavors. Seasoned with apple cider vinegar and pickles, it balances nicely with the veal.
Rotkraut mit Äpfeln (Red Cabbage with Apples) recipe
A regular at Christmas dinners, this salad is perked up with green apples for the holiday season. This savory, zesty dish is seasoned with apple cider vinegar, mustard and bacon.
Gurkensalat (Cucumber Salad) recipe
I couldn't remember the Austrian name for this, but I assure you it doesn't matter, the seasoned cucumbers play perfectly with yogurt. This cool salad works on the side or as a dressing.

Dessert

Sacher Torte (Chocolate Cake) recipe
The Sachertorte is one of the most famous Viennese culinary specialties, and can only truly be obtained from Vienna and Salzburg. How is this possible? After a landmark case over the copyright of the famous Sachertorte (one word), it was decided that the Sacher Hotel could retain the rights over the dessert and all other imitations would henceforth be called Sacher Torte (two words), which is what we will be serving. The Sacher Hotel guards the recipe closely having originally created it the prince in 1832 demanded of his dessert chef "take care that you do NOT make me look a fool tonight." In other words? He didn't want his dessert to make him look girly. Insert the Sachertorte; a chocolate sponge cake filled with apricot jam, drenched in a fudgey frosting, and served alongside unsweetened whipped cream.

Wiener Schnitzel

based on the recipe in Cooking the Austrian Way
serves 6 to 8

This recipe caused us to slum the trenches of Walmart and proceed to get in an argument over a meat tenderizer. Thankfully we were later able to take out our aggressions on the veal.

ingredients

• 2 lb Leg of Veal, cut into 1/4-inch slices
  
• Salt and Pepper
• 1/2 cup Flour
• 3 Eggs, well beaten with 3 tsp oil
• 2 cups Fine Bread Crumbs
• 3/4 cup Vegetable Oil
• 2 Lemons, cut into 4 wedges
• Fresh Parsley, for garnish
• Baby Tomatoes, for garnish

instructions

1. Pound veal slices with a meat hammer until very thin, about 1/8-inch thick. Sprinkle with salt and pepper.
2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.
3. Heat 1/4 cup oil over medium heat in a large skillet, then add as many veal slices as will fit, making sure not to overcrowd the meat.
4. Cook for 4 o 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.
   
5. Repeat, adding more oil as necessary until all veal slices are browned.
   
6. Serve on a preheated platter garnished with lemon wedges, parsley and baby tomatoes. After serving, squeeze lemon over the schnitzel.
   

Kartoffelpuffer

based on the recipe from RecipeZaar
serves 2 to 5 depending on size

ingredients

• 6 medium Potatoes, scrubbed and grated
• 1 medium Onion, grated
• 2 cloves Garlic, minced
• 2 Eggs, lightly beaten
• 1/3 cup Flour
• 1/2 tsp Salt
• Cooking Oil or Bacon Fat (definitely use the bacon fat)

instructions

1. Combine the potatoes, onions, garlic, eggs, flour and salt.
   
2. In an electric frying pan (350) or a frying pan over medium heat (we used a cast iron pan), add 2 tbsp oil or fat per batch.
   
3. Using a 1/3 cup, scoop the mixture and spread into a flat circle on the pan. Flatten out a but to about a 5-inch diameter cake.
   
4. Fry for about 2 minutes per side, or until golden brown and crispy around the edges.
   
5. Transfer cakes to a warm plate or keep warm in the oven. Best served immediately.
   

Gekochter Erdapfelsalat

based on the recipe in Cooking the Austrian Way
serves 4 to 6

I think this was by far most people's favorite, and was surprisingly easy to make.

ingredients

• 3 large Potatoes, washed and peeled
• 3 slices Bacon, chopped (we used more than this, maybe double, may also be omitted for vegetarian option)
• 1/4 cup White Onion, peeled and chopped
• 2 tbsp Flour
• 2 Chicken Bouillon Cubes, dissolved in 1 1/4 cup hot water
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Sour Pickles, chopped
• 1 tbsp Spicy Brown Mustard
• 1 tbsp Apple Cider Vinegar
• Pinch of Sugar
• 1 tbsp Parsley, chopped

instructions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat, cover and cook over medium heat for 15 minutes.
2. Drain potatoes in a colander and allow to cool.
3. Wash and dry pan. Sauté bacon and onion until onion is golden brown.
4. Add flour and stir until lightly browned.
5. Add bouillon, a little at a time, stirring constantly with a wire whisk to make a thick sauce.
   
6. Add remaining ingredients, except parsley and potatoes, and turn heat to low.
   
7. Cut potatoes into 1/4-inch slices and add to sauce.
   
8. Cover pan and simmer for 20 minutes until potatoes are tender.
   
9. Sprinkle with parsley and serve.
   

Rotkraut mit Äpflen

based on the recipe in Cooking the Austrian Way
serves 6

Red cabbage is atypical Austrian side dish. During Christmas, people add apples to sweeten this already tasty dish. We used just half a head of a giant cabbage, and it was still enough to feed well over a dozen people, so choose your head wisely.

ingredients

• 1 head Red Cabbage, finely chopped
• 1 small Onion, peeled and cut into quarters (may be sauteed in oil beforehand)
• 6 Whole Cloves
• 1 large Green Apple cut into quarters (we used 2)
• 2 tbsp Apple Cider Vinegar
• 1 1/2 tbsp Sugar
• 2 tbsp Vegetable Oil
• 1 1/2 tsp Flour

instructions

1. Combine cabbage, onion, cloves, apple, vinegar, 3/4 tbsp sugar and oil in a large pot.
2. Add enough water to just cover the bottom of the pot.
3. Bring to a boil and then simmer until tender, or about 1 - 1 1/2 hours. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan (we didn't need to do this.)
4. Sprinkle flour and the rest of the sugar over the mixture before serving.
   

Gurkensalat

based on the recipe in Cooking the Austrian Way
serves 4 to 6

ingredients

• 2 large Cucumbers, peeled and thinly sliced
• 1 tsp Salt
• 1/2 White Onion, peeled and minced
• 1/4 tsp Whit Pepper
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Vegetable Oil
• 1 tbsp Chives, chopped
• 2 tbsp Sour Cream (use plain, nonfat yogurt in place of sour cream for a lighter salad)

instructions

1. Place cucumber into a bowl, add salt, mix, then let stand for 20 minutes.
2. Drain liquid from cucumbers, squeezing out excess, and return to bowl.
3. Add remaining ingredients, toss well, and keep cool until ready to serve. Tastes best when chilled overnight.
   

Sacher Torte

based on the recipe in Cooking the Austrian Way
serves 12

ingredients
CAKE:

• 5 1/3 oz Bittersweet Chocolate
• 1 stick, plus 3 tbsp Butter, melted
• 1/2 cup Sugar
• 6 Eggs, separated
• 1 cup Flour
• 1 tbsp Baking Powder
• 1 tbsp Powdered Sugar
• 12 oz Apricot Jam, room temperature

ICING:

• 7 oz Bittersweet Chocolate
• 1 cup Powdered Sugar
• 2 tbsp Butter
• Lemon Juice, a few drops
  
• 8 - 10 tbsp Hot Water

instructions

1. Preheat oven to 325.
2. Line the base and sides of a 9-inch springform pan with wax paper.
3. In a double broiler, heat the chocolate for the cake until melted.
   
4. In a large bowl, beat butter and sugar. Add melted chocolate and beat. Then add the yolks, one at a time, beating continuously until creamy.
5. In another bowl, sift flour and baking powder together.
   
6. In a third bowl, using clean beaters, beat egg whites and powered sugar until stiff peaks form.
   
7. Add egg whites to chocolate mixture. Sift flour mixture onto egg whites, a little at a time. Fold egg whites and flour carefully into chocolate mixture.
   
8. Pour the batter into the prepared pan, spreading batter evenly.
   
9. Bake for 50 minutes, testing with a toothpick until it comes out clean.
   
10. Remove cake from oven, remove springform rim and carefully peel away the paper. Allow cake to cool slightly.
    
11. Turn cake onto a cake plate and remove the base of the pan and the wax paper.
    
12. Slice the cake horizontally, and spread bottom layer with jam. Replace the top layer.
    
13. For the icing, melt the chocolate in a double broiler.
    
14. Add the powdered sugar, lemon juice to the chocolate. Add the hot water one tbsp at a time to get the right consistency for spreading on a cake.
    
15. While icing is hot, spread over top of cake allowing it to drip down the sides.
    
16. Allow icing to cool completely.