Mindful Cuisine: Austrian Alpine Dinner

When I think of alpine regions of the world, my mind automatically goes to the European alpine regions – the French, Italian, Swiss and Austrian Alps. However, Park City is also an alpine region. I have been interested in learning more about the cuisine of the European alps, as I think some of the dishes would make for wonderful winter dinners here in Park City. I have been making and serving Raclette for a number of years, but decided it was time to add more alpine dishes, adapted as needed to use locally-available ingredients.

Menu
Appetizer: Cheese Dip with Housemade Bread, Crackers and Pickles – This dip is served in Austrian Wine Bars and commonly called Liptauer. It is made from fresh soft cheese such as Quark and Cream Fraiche an seasoned with various spices and typically enjoyed with Austrian Gruner Veltliner wine.
Salad: Winter Vegetable Salad – This is a salad using a variety of cold hard peas that can found fresh in the winter. A medley of vegetables are blanched and served with tangy mustardy dressing with an Austrian-style deviled egg on the side.
Entree: Wiener Schnitzel – This quintessential Austrian dish is served everywhere, from roadside diners and Alpine huts to 5-Star Hotels. Schnitzel is meat pounded thin, breaded and sautéed. The dish most likely originated in Italy, where you see it as veal or chicken parmigiana. We will serve our version with spatzle, cranberry jam and cucumber salad.
Spaetzle– Spaetzle are tiny dumpling passed through a spaetzle maker or colander into boiling water. They are served in a variety of ways, but Alpine tradition is to serve them with cheese and garnish with crispy onions.
Dessert: Linzer Torte – a traditional dessert made of a pastry dough that incorporates hazlenut flour, filled with raspberry jam and covered with a lattice top.

***Sign up by January 16, 2020 to reserve your spot***

Instructor – Linda Lewis Elbert
Class Categories – Hands On; Make and Eat; Adults Only