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Christmas menu 2010: Mozart marzipan dumplings with cream

Very well could be a multi-course menu consisting only of desserts, I'm confessing sugary bacon balls ... Among the desserts I have so often spoiled for choice, even at this year's Christmas menu , where have I really done to craft desserts, So that for which I spend hours in the kitchen am. This relaxes me. However, this dessert is almost simple.

had the recipe but then found yet so its quirks, which I have often cooked the books at the Austria-series. The dumplings should cover simmer, stirring constantly over low heat - just as, if, after the addition of semolina in milk once a lump is there, no liquid?

also voted for the amount of the nut filling is not - where the shell was too hard, the abundance was too liquid ...

In general, the filling: While the preparation I thought, instead of pistachios Walnuts I liked it better. That would be slightly stronger flavor and color contrast - when cutting the dumplings Mozart looks almost like a Mozart ball. Next time, be taken as a pistachio filling.

As part of a menu, the dessert can be prepared the day before. Before serving, then only needs to wrap around the wealth, and then pull the dumplings cooked. I have frozen the remains - according to recipe 3 dumplings per person are provided, but the Wolverines managed itself, we do not, we would not be done in less passes. The dumplings are in fact mighty powerful. I'm curious if dumplings and cream tk-hand feed.

The original recipe is from Helmut Austrian, who in Vienna MAK cooks, and is from the book "Austria's classic. Viennese cuisine with a modern interpretation "

Mozart balls with marzipan cream

Ingredients for 18 dumplings.

For the dumpling filling:
100 ml milk
40 g granulated sugar
1 tablespoon white rum
200 g ground walnuts (alternatively, pistachios)
40 g white chocolate, coarsely grated 40 g
ladyfingers, crushed / crumbled

For the dumplings shell:
250 ml milk, and milk to smooth stirring
60 g butter
(called Durum / Semola, that is very finely ground meal, as it is used for noodles, wheat flour) 80 g of hard wheat semolina
1 lemon, including the shell
1 teaspoon vanilla sugar
3 eggs
90 g white bread crumbs
salt

For the marzipan cream:
250 g marzipan
375 ml milk
60 ml whipped cream
½ tsp corn starch
50 g granulated sugar
20 ml Amaretto

For the decoration:
finely chopped pistachio nuts and nougat or chocolate chips or chocolate figures
ladyfingers, / ground crumbles

Preparation: For the dumplings
wealth boil add the milk, sugar and rum to the boil, then into the nuts, stirring constantly until the mixture becomes firmer. Then stir in chocolate and biscuit crumbs. Allow the mixture to cool. Then shape into 18 balls and freeze. For the dumplings boil

cover milk, butter and a pinch of salt. give lemon zest, then the meal. The mass thickens very quickly, so a little milk to use to stir until smooth. Allow the mixture to cool, then work with vanilla sugar, eggs and bread crumbs. let cool completely. share

For the marzipan cream, marzipan into small pieces and with milk, cream, sugar and starch bring to a boil. Then blend in very low heat until the marzipan has dissolved (hectic and Austrians take a stick blender, o)). Then with amaretto flavor. If you like, the cream before that happens through a fine sieve, then the cream is fine and more fluid.

the dumplings from the freezer to take wealth and individually wrapped in dumpling shell. can pull the dumplings in simmering water, cooked until they float to the surface. This takes about 10 minutes. Then the dumplings with a slotted spoon out of the water, roll in remaining biscuit crumbs, place on plate, and everything to give marzipan cream with grated Sprinkle pistachios. Garnish with praline or chocolate chips or chocolate pieces.

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Christmas menu 2010: veal fillet in bread shell with cinnamon and vanilla sprouts

With the main course of this year's Christmas menus I was doing me a long time difficult. Usually, yes is just the main course and then set the other gears, but I do my heavy with meat, usually find the right cooking point ... not usually so is the husband responsible for the meat. For me alone I'm mostly vegetarian dishes, which I find generally more exciting anyway. But a meatless holiday menu is not implemented in this budget. Where we were able, after all, that we neither want nor eat duck goose and chicken, there are quite often during the week. That would give New Year's beef was laid already.

At Malad-on-the-sofa in front of the TV, I saw lying on breakfast television ZDF the Christmas menu by Alfons Beck where I liked the main course spontaneously veal in bread shell. Although this is somehow fully seventies, but the combination of meat and bread I liked back then, and the reversal of a side dish can.

The recipe is for two people of course too much. The rest I laid in plenty of aluminum foil wrapped on the second day in the furnace and heated to a temperature of about 70 degrees. The fillet was nice and tender. To this end there was then a rocket-lobster salad (the remains of intermediate course , supplemented by rocket), plum chutney with oranges and apple-onion marmalade - the latter by the way, a recipe from Jamie Oliver (for the case that after cookbook test someone thinks I reject Jos recipes per se, o)).

veal meat at slaughterhouses the way, you have to pre-order - I knew it until now so that there are at least sausages and was replaced by the "Hammwanich" caught cold. Fortunately, there was near a second butcher who had at least a rough sausage, otherwise they would have I still have to reschedule the day before Christmas Eve ...

As part of a menu nonetheless can not be prepared the day before, but while the fillet in the oven is, you can give the starters. You just should not leave the sprouts it yourself - the result you see even ... For me would have the meat may still be Rosane, but the husband's likes to use double dead * sigh * The meat thermometer as a referee, I forgot, unfortunately. The filet was still very tender and soft.

veal in bread shell with cinnamon and vanilla sprouts

For the veal (4 - 6 servings):
1-2 handful of dried porcini mushrooms fresh
two thick sausages (approx. 250 g)
2-3 tablespoons cream 1 level tsp
Dijon mustard salt


pepper freshly grated nutmeg 1 tablespoon chopped thyme

12 slices of toast
700 g veal (middle)
butter
Possibly. Cornstarch

For the Brussels sprouts (2 servings): 100

vegetable sprouts

soda 1 pinch cinnamon 1 pinch ground vanilla

butter
g
the mushrooms with boiling water over them and leave to swell.

meat from the sausage press and stir until smooth with cream. Dijon mustard and add salt, Pepper and nutmeg. Thyme leaves, finely chop and add. Ceps express finely chop and also give the sausage meat. Keep soaking water in order to draw the sauce.

The bark slices of bread and roll flat with a rolling pin. The veal parry and divide. Then each 2 x 3 slices close together and spread the stuffing evenly on it. Lay the fillet on the toast and roll with light pressure. When the toast was really good flat rolled, you can roll up the fillet well, otherwise you have up and down depending on the meat a crust of bread, but also holds good.

The fillet rolled around in some butter until golden yellow and then cook in the oven, depending on the thickness of the fillet 20 to 30 minutes.

clean the brussels sprouts, and carve crosswise in vegetable broth, which was mixed with some soda, and cook. Just before the end of cooking from the broth. Heat butter in a pan, Aster with cinnamon and vanilla and cook the sprouts in it to end. keep warm until ready to serve. The

the porcini soaking water through a colander to remove any sand, and pour into the pan in which the fillet was fried. Loskochen gravy, let liquid reduce a bit, maybe with a little cornstarch to bind.

Everything on plates and serve.

Little Throat Blisters

Christmas menu 2010: Pomegranate Sorbet

I now a penchant for sorbet as part of a menu was discovered. However, my shortcuts are very tame and I must admit, I like the sorbets in particular that they are another splash of color while a menu. Originally I wanted the this year's Christmas menu make a mulled wine sorbet, but rejected my virtual cooking group vehemently and recommended ". Mach rather what obstig-lemony-aromatic" But I had set myself in the head that the sorbet colors to table decoration should fit ... So pomegranate, because we have a dark red square plate.

When pomegranate sorbet, it is important as pure as possible, pure pomegranate juice used. Often blends with apple juice or cranberry are available - delicious, but for a sorbet that is to be a dessert, too sweet. So now absolutely juice and make a wide berth, fruit juice drinks and the like dishwater - or pomegranate juice, if juice is not getting.

The sorbet can be prepared as part of a menu and the day before.

pomegranate sorbet

Ingredients for 6 servings: 500 ml
pomegranate juice (juice alternatively 5-6 pomegranates)
100 g white sugar
Mark of a vanilla bean
mint leaves for decorating

Preparation:

juice and sugar in a saucepan, bring to a boil and simmer for so long, until the sugar dissolved completely. Then stir in the vanilla and cool the liquid to. After cooling to give about 4 hours in the freezer, taking it regularly stir with whisk or fork. To serve, fill

portions in small glasses and garnish with mint.

taste remains with sparkling wine or champagne is poured.

I like this recipe as a second contribution to the rich part-garden-Koch-Event one. Thanks to Su for organizing and Jan Theofel for the nudge!

What Length Of Weave Does Meagan Good Use

Maps for key Austrian cities

Some schematic representations of the Austrian Federal planliche states capitals (in terms of population, descending ordered). The plan of the city of Vienna was not considered. Vienna plans to find HERE.

North Up The plans are all the rest.

Graz (257 328 inhabitants (1 Jan 2010)):






















Linz (189 311 inhabitants (1 Jan. 2010)):



















Salzburg (147 571 inhabitants (1 Jan 2010)):

























Innsbruck (119 249 inhabitants (1 Jan 2010)):













Klagenfurt (93 949 inhabitants (1 Jan 2010)):
























Bregenz (EW 27 788 (30 Sep 2010).)
















Eisenstadt (12 856 inhabitants (1 Jan 2010)):
























DS



Sources:
http://www.wikipedia.org
http://www.eisenstadt.gv.at
http://www.innsbruck.info
http://www.relocation.at

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