Austria, Daring Kitchen, Dessert, Recipes

Something like Sachertorte, and Thoughts on Moving from Austria to Appalachia

Between June and September, I packed up all my things (in June, one giant suitcaseful, and in September, one hatchback-sized-carful) and moved from Austria to Appalachia, with stops in Croatia and New Jersey in between. Austria, a place of skiiers and singing nuns, the sophisticated Viennese and Appalachia, which is seen as backwards by most… Continue reading Something like Sachertorte, and Thoughts on Moving from Austria to Appalachia

Austria, Lunch & Dinner, Recipes

Asparagus, Egg, and Goat Cheese Tarts

Four-ingredients puff pastry egg tarts for an elegant breakfast, lunch, or light dinner! Austrians (and Germans) are huge fans of asparagus, or Spargel.  They actually prefer the white kind that is so hard to find in the U.S.  Over the past month, I've been watching asparagus prices drop at the grocery store as Spargelzeit gets into full swing.… Continue reading Asparagus, Egg, and Goat Cheese Tarts

Austria, Daring Kitchen, Recipes

Carinthian Reindling {Daring Kitchen}

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to spring into our kitchens and make Easter breads reflecting cultures around the world. I finally have a recipe for you again, Reader!  This one is thanks to the Daring Bakers April Challenge: Easter Bread.  I know, Easter is over, but… Continue reading Carinthian Reindling {Daring Kitchen}

Austria, Bake on Saturday, Recipes

Uli’s Briochezopf

An Austrian-style brioche Zopf (braid) flavored with lemon and vanilla, so impressive-looking but so easy! A few weeks ago I participated in a baking day with the Austro-American Society.  The AAS invited all TAs to become members without paying the membership fee, which is a great way to get to know more about Austrian culture.… Continue reading Uli’s Briochezopf

Austria, Bake on Saturday, Recipes

Käse- und Sesamstangerl

Austrian bread rolls topped with cheese or sesame seeds are perfect any time of day! I have a secret: I like the thick, chewy, golden-brown Käsestangerl better than the thin, elegant, pale ones.  This is only something I feel slightly ashamed of because the former are the sort you can usually find in the grocery store bakery… Continue reading Käse- und Sesamstangerl