text.skipToContent text.skipToNavigation
background-image

From the Mountains to the Table Cheese in Vorarlberg von Bracharz, Kurt (eBook)

  • Erscheinungsdatum: 30.05.2014
  • Verlag: Löwenzahn Verlag
eBook (ePUB)
15,99 €
inkl. gesetzl. MwSt.
Sofort per Download lieferbar

Online verfügbar

From the Mountains to the Table

Unmistakably good: what has made alpine cheese from Vorarlberg so special for 2000 years are the original method of its production and its distinctive taste, characterized by the grasses and herbs of the alpine meadows. In 'From the Mountains to the Table' Kurt Bracharz vividly describes why cheese and its production are so highly regarded in the west of Austria. He tells of the love of nature and hard work which have shaped the people and their traditions to this day. Sophisticated recipes from starred chefs Mike Schwarzenbacher and Florian Mairitsch as well as impressive photographs of life on the alp, of the cultivation of traditions, and of cheese production, make this book into a beautiful homage to the alpine dairy and its cheese. - Texts by Kurt Bracharz, published by Josef Rupp - Everything you want to know about the various alpine dairy products - Historical facts about cheese making in Vorarlberg - Insights into the alpine dairymen's work throughout the year - Cooking with cheese then and now - Numerous delicious recipes and atmospheric photos Kurt Bracharz, born 1947, writer, children's author, and columnist, lives in Bregenz. Numerous literary awards, including the Vorarlberg Booksellers Award (2003). His latest book is 'Mein Appetit Lexikon' (Haymon, 2010). Josef J. Rupp III., has been CEO of the Private Cheese Company Rupp, the third-generation family business, since 1986. Food and drink are among his passions; alpine cheese is a matter close to his heart.

Produktinformationen

    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 220
    Erscheinungsdatum: 30.05.2014
    Sprache: Deutsch
    ISBN: 9783706627610
    Verlag: Löwenzahn Verlag
    Größe: 43704 kBytes
Weiterlesen weniger lesen

From the Mountains to the Table

Milk,Cream, and Sour Cream

There is a confusing abundance of types of milk - fresh milk, organic milk, light milk, ESL-Milk, or UHT-milk - in Vorarlberg's supermarkets today. Here we are only interested in hay-milk, which, by the way, is the most gently treated milk on the market, quite apart from its other virtues. It arrives daily on the cooling shelves and keeps but six days at the most. Whoever can by hay-milk directly from a farmer or a dairy is of course better off, but must boil this milk like any other raw milk.

Cream, the fat won from the milk by skimming off or centrifugation is the starting point for butter, sour cream, whipping cream and crème fraîche. For sour cream, sweet cream is mixed with sour milk or sour cream as a starter for acidification.

Cream

Hay-milk

Sour cream

Quark

Alp Butter

Clarified butter

Milk Caramel with Dukatenbuchteln (Yeast Pastries)
Milk Caramel with Dukatenbuchteln (Yeast Pastries)

Milk Caramel

1 Combine all ingredients and bring to a boil.

2 Reduce, simmering at the lowest heat for c. 45 - 60 minutes.

3 Fill into jelly jars and close immediately.

4 Store in a cool place.

Milk Caramel

1 l

whole milk

150 g

granulated sugar a pinch of baking soda

Dukatenbuchteln

1 Dissolve sugar, butter, and yeast in the lukewarm milk.

2 Add this liquid to the sieved flour and combine well with the egg yolks and lemon rind.

3 Let rise in a warm place.

4 Roll out the dough to 1 cm thickness and cut circles (c. 4 cm). Form these into balls and place closely together in a buttered form.

5 Brush with melted butter and bake for c. 15 min. at 180° C. Brush again and again with butter.

6 Allow the golden Buchteln to cool for a bit, then sprinkle with powdered sugar and serve with milk caramel.

Dukatenbuchteln

280 g

flour

15 g

fresh yeast

50 g

butter

1

pinch of salt

35 g

sugar

2

egg yolks

125 g

lukewarm milk


zest of half a lemon

Clotted Cream with Cucumbers and Berries

Clotted Cream

1 Combine milk and crème fraîche or crème double and cook over lowest heat for about 3 hours, until a skin forms.

2 Refrigerate for 12 hours.

3 Skim off "clots" and do not stir until smooth.

Clotted Cream

1l

whole milk

500 g

crème double or crème fraîche

Cucumbers

1 Peel the cucumber and cut in half. Remove seeds and cut into pieces as desired.

2 Mix with the other ingredi

Weiterlesen weniger lesen

Kundenbewertungen