For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In June 2012 – recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:

Parfait of poppy-seeds “Waldviertel” and Magdalena of the first cherries, accompanied by cream of tonka beans

 Ingredients for 4 servings: 

Parfait:
50 g Waldviertel Graumohn (grey poppy-seeds), ground
2 tbsp. honey
1/8 l milk
2 tbsp. rum
2 egg yolks
pinch of cinnamon
orange zests
pinch of salt
70 g granulated sugar
1/4 l whipping cream

Cream of tonka beans:
1/4 l milk
50 g butter
1 tbsp. corn starch
3 egg yolks
100 g sugar
1 Tonka bean

Magdalena:
3 eggs
200 g sugar
100 ml liquid cream
100 ml liquid butter
300 g all-purpose flour
1 packet (8 g) baking powder
pinch of salt
vanilla
orange zests
200 g freshly washed cherries, pits removed
muffin pan

Preparation:
Parfait: Lightly simmer poppy seeds, milk, cinnamon, orange zests, honey and rum for several minutes, then allow to cool and stir until smooth. Beat egg yolks with sugar and a pinch of salt to a froth over steam. Whisk until cool (over ice water, for example). Mix ingredients with whipped cream and pour into molds of the desired shape. Freeze.

Cream of tonka beans: Heat milk with a bit of grated Tonka bean (taste is very intense – therefore measure out the amount carefully!). Stir egg yolks, sugar and corn starch until foamy. Add to milk and heat to a creamy consistency. Purée cream by hand or with a hand blender.

Magdalena muffins: Stir egg yolks with sugar, a pinch of salt, and vanilla and orange zests until foamy. Stir in cream, liquid butter and flour and baking powder mixture until smooth. Fill muffin pans with the mixture. Sprinkle cherries on top. Bake at 180° C (350° F) for approximately 15 minutes.

Serve in an attractively presented manner – such as in our photo – and enjoy…
We wish you much success!