Recipe of the month May 2017
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 May 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:
Marchfeld Strawberries . Rhubarb . Elder
300 g dark chocolate coating 70%
1 pinch of cinnamon
450 g cream
125 g flour
25 g cocoa
25 g sugar
125 ml white wine
25 g melted butter
oil/fat for frying
250 g rhubarb
500 g Marchfeld strawberries
30 ml elder syrup
100 ml Riesling wine
pulp from one vanilla bean
40 g brown sugar
Strain flour with cocoa and add sugar. Similarly, stir in egg and white wine. Finally, fold in the melted butter.
Melt chocolate together with the cinnamon. Bring the cream to a boil and slowly add it to the chocolate/cinnamon mixture. Stir until a homogeneous mixture forms. Allow to cool for two hours, then shape into balls.
Draw the shaped and cooled chocolate balls through the batter and deep fry in hot oil.
Bring Riesling wine with sugar and vanilla pulp to a boil. Pour over the peeled, sliced rhubarb while it is still warm and allow to cool. Fold in the strawberry halves with the rhubarb and elder syrup.
Arrange the chocolate fritters together with the strawberry-rhubarb salad, like in our photo, for instance, and… enjoy.
We wish you much success!