Glühwein is a hot spiced mulled red wine and part of the Christmas market like the gifts under the Christmas tree. The quality of the hot spiced wine at the Christmas market is usually not very good, I only drink it because I want to warm up when it’s cold. Continue reading Make authentic German Glühwein at home
Some desserts come with a story so delightful, they’re almost as sweet as the dish itself. Kaiserschmarrn—a fluffy, caramelized pancake torn into bite-sized pieces—was created in 1854 for Emperor Franz Joseph and Empress Elisabeth (Sissi). Legend has it that the Kaiser, upon tasting it, said “Geb mir mal den Schmarrn her!” (“Give me that nonsense!”), and so the dish was named Kaiserschmarrn—the Emperor’s Nonsense. I … Continue reading Kaiserschmarrn: Austria’s fluffy Pancake with Imperial Roots
On our way to Austria, we decided to pause for a couple of days in the Salzburg region—a choice that felt more and more brilliant with every mile we drove. As the landscape shifted toward the Eastern Alps, the air grew crisper, the mountains rose higher, and suddenly the city of Salzburg appeared, resting gracefully on the border with Germany. Salzburg translates to “Salt Castle,” … Continue reading Exploring Salzburg: History, Culture, and Scenic Beauty
During a summer holiday in Hallstatt, I tried Käsespätzle, or Käsespatzen as locals called it. Served hot in a rustic pan, the dish featured tender Spätzle noodles layered with grated cheese and topped with golden fried onions. The waiter explained it was typical Austrian comfort food—and I understood why with my first bite. One of my favorite memories from our stay in Hallstatt is the … Continue reading Käsespätzle: A Taste of Austrian Comfort Food
Tafelspitz (boiled beef) has a rich history in Austria. From a simple meal to the sumptuous feast, originally, the Austrian Emperor Franz Joseph I. had boiled beef served because the dish wasn’t too expensive. Only his chef refined this meal and developed the boiled beef into a culinary classic. Emperor Franz Joseph I was considered to be extremely frugal and asked his master chef to … Continue reading Tafelspitz, a simple feast for the frugal Emperor
A delicacy is the “Steckerlfisch” or Fish on a Stick is a Spanish Mackerel that is grilled over a dug out pit with a grey layer of amber. This type of fish is one of my favorites visiting German or Austrian folk festivals.
The Steckerlfisch originates from the “kitchen” of the former Danube fishermen, and has been written about in books of the early 1900’s. Continue reading The Steckerlfish, a Mackerel on a Stick
One wonders if you have a genuine “Kaisergugelhupf” (Emperor bundt cake) on your plate at the Café. Only bakers and baking enthusiasts, who do a little research would be familiar with the true consistency of the dough. After all, we know there are many different variations on the internet, and there is very large collections of fake recipes among them Continue reading A Kaiser, his mistress and a Gugelhupf
A few years ago in Vienna, I wandered through its elegant streets, captivated by imperial architecture. One afternoon, I visited the famed Hotel and Café Sacher, where I indulged in a slice of the original Sacher-Torte. It was rich, refined, and unapologetically chocolatey—everything I hoped for. That moment stayed with me. So back home, I decided to recreate it—not just the cake, but the memory. … Continue reading A Taste of Vienna: Baking the Legendary Sacher-Torte
