An Officer and a Gentleman

This post is dedicated to our Officer and Gentleman, Stan Given. It cannot have been easy being the only man traveling abroad with five women, ranging in age from 18 to 91 years!

Stan was the consummate gentleman, making sure all of us came through this trip healthy, happy and with minimal mishaps (reference the Pensioner Adventures). Your Marine experience came in handy as you helped us navigate through four countries and ten cities, handled our logistics through four hotels and a ship and transportation on planes, trains and automobiles.

You fearlessly led us through the subways in Munich and Hungary, led the charge to fearsome hiking heights in Passsau and Budapest and never complained when the troops got lost, were late or unruly.

With you on her arm carrying her purse, Shirley was the envy of all the ladies on the "leisure tours." I personally appreciated the Marine escort on our nightly ventures out in uncharted territory. You tirelessly corrected us on our German pronunciations and foggy recollections, helped us with our currency exchanges, (especially the farinas!) and became our personal tip man. You were indispensable in helping us order from our German menus and kept us on schedule throughout our Austrian Adventure, even if it was like herding cats (your words!).

Thanks for all you did to help us make this dream trip come true - the ladies salute you!!!

Posted with Blogsy

Hascheeknödel - Austrian Meat Dumplings

In the Austrian spirit and want to cook Hascheeknödel? Margy found this on the web. You can also check out:

http://reestablishingthefoodconnection.blogspot.com/2011/04/hascheeknodel-austrian-meat-dumplings.html

http://thepassionatecook.typepad.com/thepassionatecook/2005/01/hascheeknoedel.html

 

Hascheeknödel - Austrian Meat Dumplings

Long ago in the village of Gmunden, there lived a Metzger ("butcher") named Hasch and his wife. The Metzger, a true Austrian, was an enthusiastic connoisseur of meat. To him Schweinsbraten were beautiful, schinken fulfillment of his every desire, and Speck ("bacon") something undoubtedly of divine origins. Hasch's problem was that his wife refused to eat a bite of these savored delicacies. He had saved her the prime cuts of meat and graciously offered them to her only to have her refuse them. Disappointed, but not defeated, an idea dawned on the poor Metzger. Hasch, knowing his wife loved knödel ("dumplings") told his wife he would take care of the dinner that day, since she desired to go into town for market. Hasch slyly combined ground meat and spices and then took the meat and wrapped it carefully in pouches of tender dough, rolling them into a cleverly disguised meat-knödel. His wife returned from market and was delighted to find her husband had not only cooked, but had cooked her favorite dish, knödel. She asked him, "what are these called liebling?" As she moved to take a bite he answered, "I've decided to call them Hasch-"

"Aaeee!" shrieked his wife when she discovered she had bitten into a meat-filled dumpling.

"-Knödel," finished the Metzger gleefully. From then on the Knödel were known as Hascheeknödel.

Now that I've spun a nice tale, I can fancy myself a bard of the Austrian culinary tradition. But all jest aside, Hascheeknödel certainly are a defining aspect of the cuisine. They represent the love of Schweinefleisch and a love of Knödel. The pairing could not be better, the meat has a full rich savory flavour because of the bacon, and the soft doughy dumpling adds the perfect texture to the dish. This is true comfort food.

Hascheeknödel with Kraut

One morning I started to make some Knödel; after a week of bread and cheese rushed between classes and studying, I needed some real and hearty food.

Haschee Knödel

Old Recipe

Zutaten:

Haschee:

200g ground beef

200g ground pork

200 g ground bacon (or other cured meat)

Garlic

Salt & pepper

Knödel:

550g potato

215g flour

40g Cream of Wheat (Gries)

2 eggs

salt

Zubereitung:

Mix all ingredients for meat mixture in a bowl, for the bacon grind in a food processor if you have not had your local butcher do so for you.

Form balls out of the meat mixture (form 12 - 16 balls), cool or even freeze to make the later steps go more smoothly.

Mash potatoes, add other ingredients and mix thoroughly. Allow mixture to sit so the cream of wheat absorbs moisture.

Once the dough has sat for a while divide the dough into 12-16 pieces depending on how many balls of the meat mixture you formed.

As best as possible flatten the pieces of dough and roll around the balls of meat, careful to make sure there are no cracks in the dough.

Cook the dumplings in boiling salted water. The process should take around 10 minutes, the dumplings will float to the top of the water. Once they have allow them to go just a bit longer (around 5 minutes or so). Enjoy with some Sauerkraut for a wonderful meal.

A Speck of Speck

Meatballs Formed and Ready

The Dough Before Mixing

Dough Ready to Be Used

Knödel Formed and Finished

Cooked Knödel will Float

The meal was quite a success in my mind. As soon as the dumplings began to get cooked through a wonderful aroma filled the kitchen and I was transported back to Austria. This is the food of the Austrian kitchen. What better way to enjoy it than with family and friends? Moizeit!

Posted with Blogsy

Buchtel (Austrian-style Fruit-Filled Sweet Rolls)

Buchtel (Austrian-style Fruit-Filled Sweet Rolls)

Author: Sydney Oland Find more information at sydneyoland.com

About This Recipe

Yield: makes 8 buchtel. Active time: 25 minutes. Total time: 3 hours 30 minutes

Special equipment: 9- by 5-inch loaf pan

Ingredients

2 packages active dry yeast

4 tablespoons sugar, divided

1/2 cup warm water

1/2 cup milk

4 tablespoons melted butter, plus more for greasing pan

2 eggs, beaten

3 to cups all-purpose flour, plus up to 1 cup more

1/2 cup fruit preserves of your choice

1 egg, beaten (for glaze)

Procedures

1 Combine yeast, 2 tablespoons sugar and water in a bowl and stir to combine. Set aside and wait for yeast to begin to bubble. Once yeast has been activated combine yeast mixture with milk, butter, and beaten egg and mix well.

2 Whisk together 3 cups and remaining sugar. Pour yeast mixture over flour and mix with a wooden spoon until dough forms. Continue to knead with your hands, adding remaining flour as needed until dough comes together and no longer sticks to your hands. Continue to knead another 10 minutes. Cover dough with a clean kitchen towel and leave to rise in a warm place until doubled in size, about 2 hours.

3 Once dough has doubled in size punch it down and turn it out onto a floured surface. Pat into a large rectangle and divide into 8 equal pieces. Press each piece into a 3- by 5-inch rectangle. Place 1 tablespoon of fruit preserves in the center then gather the dough around the preserve pinching the ends of the dough together to seal. Repeat with remaining dough and preserves.

4 Adjust oven rack to center position and preheat oven to 350°F. Place filled buchtel into a buttered 9- by 5-inch loaf pan in two rows of four and let rise in a warm place for 30 minutes (the buchtel will be pushing against each other). Brush buchtel with beaten egg, then bake buchtel until deep brown and cooked through, about 1 hour. Remove from oven and place on a cooling rack. Allow to cool for at least 10 minutes. Serve warm or at room temperature.

Posted with Blogsy

Walnut Schnapps

In addition to sharing four bottles of their home made walnut schnapps, Hilda Mayer and Elfrieda Brandstetter were kind enough to share their family recipe.

Combine:
1 liter schnapps
1/2 kg brown sugar
5 pieces of star anise
about 15 green walnuts
vanilla bean (coarsely chopped)
1 tsp calmus (an herb)

Let this sit for 6 weeks.

Create a simple syrup by cooking 1/2 liter of water and 1/4 kg sugar

Add to the strained liquid. Enjoy!

________________________________________________________
For those of you who are really motivated, you can find additional information on line.

http://myfoodieself.blogspot.com/2012/07/grandpa-favorites-walnut-schnapps.html

http://www.thekitchn.com/nocino-and-vin-de-noix-making-90041

Birds Eve View of Linz

Friday night, July 12, 2013

Cousin Robert Mayer kindly borrowed his brother's van and drove us to a castle overlooking Linz. We enjoyed watching the sunset, the beautiful view, and snacks and drinks on the nearby terrace cafe. What a wonderful way to say good-bye to this beautiful city! Thanks so much, Robert!

Time to Return to the USA

We can't thank our Austrian Family enough for making our adventure so meaningful, and so much fun! It was difficult to say good-bye. As we drove Uncle Florian to his home on Friday, he offered kind words to each of us, and asked us "not to forget him." Our trip was so special on so many levels, that we will never forget Uncle Florian, Rosa and all of our Austrian family. Our journey through life takes us on many different paths, and once in a while our paths converge and we have the special opportunity to meet and learn about our family history and traditions, and build new traditions.

We hope we will have the joy and opportunity to host our Austrian family in the USA sometime in the near future.

With sincere appreciation and until we meet again,
Marie Dolan, Teresa Dolan, Margaret Dolan Zampini, Stan Given, Victoria Rose (Tori) Given, and Shirley Given Beachum.

Austrian Traditions: Our visit with Herta and Fritz Stelzer in Seyrlberg

Wednesday, July 10, 2013
Contributed by Margaret Zampini

We started the day with our usual room service from Stan, coffee and Egg McMuffin's from McDonalds. Thanks Stan for keeping us happy and well fed!

Uncle Florian took the train and met us at the Park Inn Hotel to guide us to the home of Herta and Fritz Stelzer. Herta is the daughter of Tante Mali, Mom's Godmother and Rosa's best friend. We had a lovely drive to Seyrlberg. Herta, her husband Fritz and Fritz's mother met us at the Seyrlberg Restaurant, where we were then joined by Herta's cousin Amalie.

We ordered from the menu, which was in German. Teresa selected Hascheeknodel with Kraut. Rosa's hand was in this as it turned out that Hascheeknodel is the exact meat dumpling Nanny Rosa made for us on special occasions. When Teresa cut open her dumpling - we all excitedly screamed and applauded. We quickly explained to Herta and Fritz the significance of this dumpling, which tasted EXACTLY like Nanny Rosa's! Herta was kind enough to locate a recipe and describe the preparation of the Hascheeknodel so we can prepare it when we return to the US.

After our delicious lunch and excitement over the newly discovered dumplings, we walked down the hill to Herta and Fritz's lovely home for cake and coffee. Herta prepared two different kinds of delicious homemade cakes and continued our visit with Herta, Fritz, Fritz's Mom, Amalie and later joined by Herta and Fritz's son, Wolfgang and his wife Elizabeth.

Herta shared her mother's photo album, which had amazing never before seen pictures of Rosa, Josef and Nanny and Pepe. We captured these wonderful pictures with our cameras and iphones.

Herta presented Mom with a beautiful picture book of upper Austria and gifted us with the recipe for Hascheeknodel - in German. Marie was overcome with emotion at Herta's thoughtfulness.

Herta also shared her photo album of her 50 year wedding anniversary party, complete with traditional Austrian dresses and hats. Herta generously allowed us to see her hats and allowed Shirley to model one!

Wolfgang and Elizabeth are travelling soon to Miami and Las Vegas for a Medical Congress, so were able to get some travel tips from the resident Floridians.

We gathered for a group photo and then reluctantly said our good-byes to all for another amazing visit.

Posted with Blogsy