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

Rahmschmarren (browned sweet cream omelette) & cream of Turrón with jelly of seasonal berries in hibiscus

Ingredient for 4 servings:

Browned sweet cream omelette:
3 eggs
50 g all-purpose flour
1/8 l liquid cream
lemon zests, pinch of salt
50 g sugar crystals
butter for frying

Cream of Turrón:
100 g Turrón (Spanish nougat)
1/8 l whipping cream

Jelly of berries in hibiscus:
1/8 l hibiscus syrup (or cassis-hibiscus syrup / available in stores)
1/8 l grape must (Traubenmost)
lime juice and sugar to taste
8 gelatin sheets
200 g mixed seasonal berries
(red currants, blueberries, blackberries, small grapes, etc.)

Preparation:
Browned sweet cream omelette:
Separate eggs. Stir egg yolks with cream, vanilla sugar, lemon zests, a pinch each of cinnamon and cardamom, and flour to a smooth consistency. Beat egg whites, sugar crystals and a pinch of salt to soft peaks. Stir egg white peaks into the egg yolk mixture. In a suitable pan, lightly fry the mixture in butter, then bake in the oven for approx.. 5 min. until golden brown. Returning to the stove, slice into suitable pieces. Sprinkle brown sugar over the mixture and briefly toss pancakes.

Cream of Turrón:
Melt Turrón in a double boiler. Stir with cream (slowly, adding it in small amounts) into a smooth cream.

Jelly of berries in hibiscus:
Wash berries, then dry them on paper towels. Soak gelatin in cold water, then press to squeeze out excess water. Mix hibiscus syrup and grape must, slightly heat this mixture and add lime juice and sugar to taste. Dissolve soaked, squeezed gelatin sheets in the hibiscus and grape must mixture. Prepare glasses, small bowls or terrine molds (line with plastic wrap!). Place berries in the desired mold(s) and cover with the jelly. Chill until the jelly thickens.

Prepare all dishes as desired – as in our photo, for example – and enjoy!

We wish you much success!