From the Mountains to the Table (eBook)
220 Seiten
Löwenzahn Verlag
978-3-7066-2761-0 (ISBN)
Kurt Bracharz, born 1947, writer, children's author, and columnist, lives in Bregenz. Numerous literary awards, including the Vorarlberg Booksellers Award (2003). His latest book is 'Mein Appetit Lexikon' (Haymon, 2010). Josef J. Rupp III., has been CEO of the Private Cheese Company Rupp, the third-generation family business, since 1986. Food and drink are among his passions; alpine cheese is a matter close to his heart.
Kurt Bracharz, born 1947, writer, children's author, and columnist, lives in Bregenz. Numerous literary awards, including the Vorarlberg Booksellers Award (2003). His latest book is "Mein Appetit Lexikon" (Haymon, 2010). Josef J. Rupp III., has been CEO of the Private Cheese Company Rupp, the third-generation family business, since 1986. Food and drink are among his passions; alpine cheese is a matter close to his heart.
Milk,Cream, and Sour Cream
There is a confusing abundance of types of milk—fresh milk, organic milk, light milk, ESL-Milk, or UHT-milk—in Vorarlberg’s supermarkets today. Here we are only interested in hay-milk, which, by the way, is the most gently treated milk on the market, quite apart from its other virtues. It arrives daily on the cooling shelves and keeps but six days at the most. Whoever can by hay-milk directly from a farmer or a dairy is of course better off, but must boil this milk like any other raw milk.
Cream, the fat won from the milk by skimming off or centrifugation is the starting point for butter, sour cream, whipping cream and crème fraîche. For sour cream, sweet cream is mixed with sour milk or sour cream as a starter for acidification.
Cream
Hay-milk
Sour cream
Quark
Alp Butter
Clarified butter
Milk Caramel with Dukatenbuchteln (Yeast Pastries)
Milk Caramel with Dukatenbuchteln (Yeast Pastries)
Milk Caramel
1 Combine all ingredients and bring to a boil.
2 Reduce, simmering at the lowest heat for c. 45—60 minutes.
3 Fill into jelly jars and close immediately.
4 Store in a cool place.
| Milk Caramel |
1 l | whole milk |
150 g | granulated sugar a pinch of baking soda |
Dukatenbuchteln
1 Dissolve sugar, butter, and yeast in the lukewarm milk.
2 Add this liquid to the sieved flour and combine well with the egg yolks and lemon rind.
3 Let rise in a warm place.
4 Roll out the dough to 1 cm thickness and cut circles (c. 4 cm). Form these into balls and place closely together in a buttered form.
5 Brush with melted butter and bake for c. 15 min. at 180° C. Brush again and again with butter.
6 Allow the golden Buchteln to cool for a bit, then sprinkle with powdered sugar and serve with milk caramel.
| Dukatenbuchteln |
280 g | flour |
15 g | fresh yeast |
50 g | butter |
1 | pinch of salt |
35 g | sugar |
2 | egg yolks |
125 g | lukewarm milk |
| zest of half a lemon |
Clotted Cream with Cucumbers and Berries
Clotted Cream
1 Combine milk and crème fraîche or crème double and cook over lowest heat for about 3 hours, until a skin forms.
2 Refrigerate for 12 hours.
3 Skim off “clots” and do not stir until smooth.
| Clotted Cream |
1l | whole milk |
500 g | crème double or crème fraîche |
Cucumbers
1 Peel the cucumber and cut in half. Remove seeds and cut into pieces as desired.
2 Mix with the other ingredients and arrange in glasses.
3 Garnish with celery leaves.
Berries
Marinate berries with powdered sugar and fill into glasses.
Completion
Serve the clotted cream with brioche for afternoon tea.
| Fillings |
1 | cucumber |
250 g | strawberries |
Sour Cream Ice Cream with Cherries from Fraxern
Sour Cream Ice Creams
1 Combine cream, powdered sugar and sugar and heat to 85° C in a thermo mixer.
2 Stir in the soaked and squeezed out gelatin.
3 Add sour cream, lemon juice and lemon zest.
4 Freeze in an ice cream machine. The full aroma develops after 4 weeks.
| Sauerrahmeis |
250 g | sour cream |
50 g | powdered sugar |
25 g | liquid cream |
25 g | sugar |
¼ | sheet of gelatin |
Cherries from Fraxern
Version 1
Serve 500 g fresh cherries with the ice cream.
Version 2
1 Boil sugar and water to a pale caramel.
2 Add port wine and sherry.
3 Add sour cherry pulp and vanilla bean.
4 Boil until reduced by half.
5 Remove vanilla bean.
6 Warm the pitted cherries gently in the marinade.
| Cherries from Fraxern |
100 g | sugar |
33 g | water |
¼ l | red port wine |
¼ l | Sherry medium dry |
½ | vanilla bean, scraped out |
160 g | sour cherry pulp unsweetened |
500 g | cherries |
All recipes serve 4.
Clotted Cream with Cucumbers and Berries
Sour Cream Ice Cream with Cherries from Fraxern
Sour Cream and Beets
Beets
1 Melt butter, add shallots and sauté until tender.
2 Add sugar and caramelize to a light color.
3 Add cider vinegar and briefly reduce.
4 Stir in ginger, mustard, coriander, vanilla, star anise, and cloves.
5 Stir in beet juice, apple juice and creamed horseradish and simmer for 5 minutes.
6 Add the beets and bring to a boil.
7 Season with salt, lime juice and zest.
8 While still hot, fill into canning jars, seal, and pasteurize.
9 Store in the refrigerator. The full aroma develops after about 4 weeks.
| Preserved Beets |
500 g | mini-beets, cooked in salted water until soft, peeled, and quartered |
100 g | butter |
3 | shallots, chopped |
250 g | brown sugar |
40 g | cider vinegar |
½ | tablespoon ginger, chopped |
½ | tablespoon coarse mustard |
½ | tablespoon coriander seed, crushed |
1 | teaspoon ground caraway seed |
½ | cinnamon stick |
½ | vanilla bean |
½ | star-anise |
2 | cloves |
¼ l | beet juice |
⅛ l | apple juice |
1 | teaspoon creamed horseradish juice and zest of an untreated lime salt |
Sour Cream Foam
1 Stir sour cream and crème fraîche until smooth.
2 Warm the lemon juice slightly and dissolve the soaked, squeezed out gelatin in it.
3 Stir into the cream.
4 Whip the cream and fold in carefully, along with the spices.
5 Fill into desired forms and chill for 6 hours.
Garnish
Beet leaves
Completion
1 Warm the beets to room...
Erscheint lt. Verlag | 30.5.2014 |
---|---|
Verlagsort | Innsbruck |
Sprache | deutsch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
Schlagworte | alpine dairy • cheese production • Florian Mairitsch • Käserei Rupp • Mike Schwarzenbacher • Recipes • Tradition • Vorarlberg |
ISBN-10 | 3-7066-2761-2 / 3706627612 |
ISBN-13 | 978-3-7066-2761-0 / 9783706627610 |
Haben Sie eine Frage zum Produkt? |
![EPUB](/img/icon_epub_big.jpg)
DRM: Digitales Wasserzeichen
Dieses eBook enthält ein digitales Wasserzeichen und ist damit für Sie personalisiert. Bei einer missbräuchlichen Weitergabe des eBooks an Dritte ist eine Rückverfolgung an die Quelle möglich.
Dateiformat: EPUB (Electronic Publication)
EPUB ist ein offener Standard für eBooks und eignet sich besonders zur Darstellung von Belletristik und Sachbüchern. Der Fließtext wird dynamisch an die Display- und Schriftgröße angepasst. Auch für mobile Lesegeräte ist EPUB daher gut geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen dafür die kostenlose Software Adobe Digital Editions.
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen dafür eine kostenlose App.
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich