SALZBURGER NOCKERLN
Steps:
- Preheat the oven to 400 degrees F.
- Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.
- In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
- Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.
- Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.
- In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.
PAPRIKAHUHN MIT NOCKERL - CHICKEN PAPRIKASH WITH TINY DUMPLINGS
A dish that is shared by Austria and Hungary, dating back to the Austro - Hungarian Monarchy. In order to achieve the taste and color desired, it is important to use Hungarian Paprika in this dish. Serve on a bed of Nockerl,"Recipe #8563" and enjoy with a green, leafy salad and a glass of Hungarian Tokayer wine.
Provided by gemini08
Categories Stew
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the onion.
- Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned.
- Add the chicken meat and together with the onion brown lightly, stirring frequently.
- Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter.
- Add the flour and stir, add the creme fraiche stirring to combine.
- Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce.
- Plate over "Nockerl", sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 561.5, Fat 39.7, SaturatedFat 22.6, Cholesterol 231.2, Sodium 669.4, Carbohydrate 9.2, Fiber 1.1, Sugar 2.1, Protein 41.2
SALZBURGER NOCKERL
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (dessert) servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
- Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
- Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
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