| Vienna Christmas Stollen - Dessert
Cooking Recipe Ingredients
1 1/2 c Milk -- scald/cool to
lukewarm
3 1/2 Yeast -- dry/envelopes
3/4 c Water -- lukewarm
3 c Flour -- sifted
1/2 c Eggs -- yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter -- softened
Flour -- 10-11 c. as needed
5 c Sultanas -- (currants)
1 1/2 c Almonds -- chopped or slivered
1 c Citron -- chopped
1/2 Lemon -- rind only/grated
2 ts Rum
Cooking Recipe Directions
Milk should be cooled to about 100 degrees. Dissolve the yeast
in the lukewarm water and add 1/4 c. of the cooled milk and
3 c. sifted flour. Cover the sponge with a cloth and let it
ripen until bubbles appear on the surface and it is about
to drop in the center. Pour the remaining milk over the sponge.
Add the egg yolks, sugar and salt and beat until the Cooking
Recipe Ingredients are well blended. Add 1 cup flour and beat
well. Blend in the butter. Add more flour gradually to make
a smooth dough, or until 10 to 11 cups have been added. Some
flours absorb more liquid than others. Knead in the sultanas,
almonds, and citron, along with the lemon rind which should
be mixed with the rum. Knead the dough until the fruits and
nuts are dispersed well through it and it is smooth. Dust
the top lightly with flour and let it rise in a warm place
about 45 minutes. Punch it down and let stand for 20 minutes.
Divide the dough in half and knead the pieces until smooth.
Let them stand for 10 minutes longer. Place one ball of dough
on a lightly floured board, and with a rolling pin, press
down the center of the ball, and roll the pin to and fro 4
to 5 times, pressing all the time to make an elliptical shape
6 inches long and 3 1/2" wide. The center rolled part
should be 1/8" thick and 4 inches long. Both ends should
remain untouched, resembling rather thick lips. Place this
rolled out piece of dough on a buttered baking sheet and brush
the center part with melted butter. Fold one lip toward the
other and on the top of it. Press the fingertips down near
and below the lips, pulling somewhat apart. Give a pull away
from each end, pointing them toward the lips. The shape should
resemble a waning moon. Repeat the process with the second
piece of dough. (Unless you have gone completely crazy by
now! note: my comment, not Gourmet's). Let the Stollen rise,
covered in a warm place until they double in bulk, about 1
1/2 hours. Bake them in a moderately hot oven (375 degrees)
for 35 to 40 minutes. Do not overbake them. Cool them on racks.
Brush them with butter and cover with vanilla
sugar.
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Wiener Schnitzel (Austrian) - Main
Cooking Recipe Ingredients
6 Veal cutlets (Loin cut)
2 tb Worcestershire sauce
2 tb Dried mustard
2 tb Parmesan cheese
1 c Flour
1 tb Salt
1 tb Pepper
2 Eggs
1 Bay leaf
1 c Bread crumbs
2 tb Parsley
1 c Tomato puree
1/2 c Heavy cream
1 Celery stalk
5 sl Onion
1 Clove
Salt to taste
Pepper to taste
1 c Light cream
1 Garlic bud
1 t Chopped parsley
1/4 ts Baking Soda
Cooking Recipe Directions
1. Use meat tenderizing hammer to pound veal to about 3/8 inch thick
fillets. Note: Wear an apron, and be prepared for a wide ranging
clean-up.
2. Lay out fillets on wax paper. Salt and pepper each fillet, brush
with Worcestershire sauce, sprinkle with dried mustard and parmesan
cheese. Gently tap mixture into veal.
3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl.
Dip floured veal pieces in egg, then coat with bread crumbs. The
veal may be stored in fridge for up to 2 hours.
4. Combine tomato puree, celery, onion, garlic, salt, pepper, and
clove in saucepan and simmer for 15 minutes. Strain through fine
mesh sieve, pushing as much vegetable pulp through as possible.
Return to saucepan and reheat.
5. Saute veal in frying pan with lots of butter or olive oil, turning
often until both sides are browned. Serve on heated platter with
parsley garnish.
6. Add baking soda to reheated vegetable puree, then combine first
the light cream, then the heavy cream. Move to sauce boat and garnish
with chopped parsley. Serve immediately.
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