Imagine the aroma of freshly baked bread, homemade spreads and Tyrolean mountain air… a perfect start for your skiing day at the SkiWelt Wilder Kaiser Brixental. To top it off, you can enjoy your breakfast in one of the newly renovated breakfast rooms with a view over the nursery slopes directly opposite the 3 star Alpenpension Claudia in Ellmau.
Tasted today and highly recommended by your SkiAustria Team!
Gluehwein and apple strudel are two must haves during your skiing holiday in the Austrian Alps. The secret to getting a great Gluehwein is the right mixture of red wine, cinnamon stick, sugar, oranges and cloves. Watch it: Since you drink this wine warm, the alcohol goes to your head extra quick! Drink when you really have come in, and do not have to go out again 🙂
Cinnamon sugar: 140g fine crystal sugar, 10g cinnamon.
Filling: 150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.
Knead all the ingredients for the strudel into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.
Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.
Mix the sugar and the cinnamon.
For the filling – mix ingredients thoroughly.
Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough. Cook on a buttered baking tray at 190 degrees centigrade until golden brown. Brush the strudel with butter after removing from the oven.
Ingredients (Servings: 6)
3⁄4 cup water (or orange juice)
3⁄4 cup white sugar (or less to taste)
1 cinnamon stick
10 whole cloves
1 (750 ml) bottle red wine (dry)
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves.
Serve hot in mugs or glasses that have been preheated in warm water.
Kaiserschmarrn is a traditional Austria dessert that can also be served as a main course. If you have a look in the internet there are many funny stories about origin of the “Emporer’s mess” and also different kinds of recipes. The one we chose for you is from the head chef from one of our partner hotels in Ellmau at the Wilder Kaiser mountain.
How to make a “mess”:
Ingredients (1 portion)
100g of flour / 3 eggs / 1 tsp of sugar / 1 tsp vanilla sugar / pinch of salt
In a medium mixing bowl, beat together the milk, eggs, sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. If you like add some raisins.
Heat a pan and lightly melt some butter. Once the pan is hot enough, pour the batter into the pan and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn the pancake and continue to bake. Divide the pancake into pieces, sprinkle over some sugar and a knob of butter. Allow the sugar and butter to caramalise.
Once the pancakes are ready, serve them with apple sauce, stewed plums or as I did it: with strawberries.