Recipe of the month March 2014
For your enjoyment…
Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!
From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…
in March 2014 – recipe by Johannes Reiser – chef of the Restaurant “Das Schick”:
Quince parfait . Magdalena of Turrón . pistachio tapenade
Ingredients for 4 servings:
50 g sugar
a pinch of salt
a pinch of cinnamon
zests from 1/2 non-waxed, washed orange
70 g Turrón (Spanish nougat)
70 g all-purpose flour
1 tsp. baking powder
50 g pistachios, peeled
100 g Marzipan
1/8 l orange juice
Quince parfait: Peel quinces, remove pits and slice lengthwise. Bake in the oven with butter and lime juice until soft, but not long enough for the quince to discolor. Afterwards, stir until smooth and allow to cool. Beat egg yolks, Grand Marnier and sugar first over steam and then cold, until foamy. Gradually fold in quince puree and whipped cream. Fill molds with the mixture and freeze.
Several minutes prior to serving, allow the quince parfait to sit at room temperature – this will allow the parfait to be removed more easily from the molds and is also more pleasant to eat.
Turrón magdalenas: Melt Turrón and stir until smooth. Mix flour with baking powder. Stir eggs with sugar, salt, cinnamon and orange zests until foamy. Mix with Turrón and fold flour and baking powder mixture into this mixture. Fill molds with this mixture and allow to sit for 2-3 minutes. Bake to a light, golden brown for approximately 10 minutes at 130 degrees centigrade.
Pistachio tapenade: Briefly roast pistachios – without allowing them to become discolored. Allow the pistachios to cool, then puree them together with marzipan and orange juice into a creamy consistency. Season with a bit of chili powder if desired.
Serve all components as desired – as in our photo, for example – and enjoy…
We wish you much success!