Cream the goat cheese in a large bowl wither by hand or with a hand blender. Add the butter and incorporate that as well. Add the paprika, mustard, and salt and cream some more. Now, by hand, beat in the caraway seeds, capers, shallots, and pickles. Taste and adjust until everything is to your liking.

Assemble no more than an hour before serving, so your bread doesn’t go soft. Spread the liptauer across each crostini, and sprinkle with chives.

You can make crostini simply by tossing pieces of bite-sized, thinly sliced bread with a couple glugs of olive oil and the placing them on a baking sheet in a 350F/180C oven until deeply toasted. Cool and store in an airtight jar until ready to use.

Dough

Combine milk and sugar in a large mixing bowl. Add yeast to milk-sugar mixture and let it stand for 5 minutes to dissolve. With a sturdy spoon, stir in butter, then 1/2 of the flour, and salt. Mix it thoroughly, and then add the remaining flour. Mix the ingredients until they come together to a sticky dough.

With floured or greased hands, try to fold the edges of the dough into the center a couple of times. If the dough is too sticky, add 1 more tablespoon (not more) flour, mix it into the dough and try again. If still too sticky, cover the bowl and let the dough rest for 5 minutes. After that, the dough is workable.

Turn the dough out onto a floured counter and knead until smooth, about 5 to 10 minutes. The dough should still be moist and a little sticky. Oil a clean mixing bowl and return the dough to the bowl. Let it rise covered for 1 hour, or until almost doubled in bulk.

Bites

Transfer the dough to an unfloured work surface, and divide it into 4 equal pieces. Roll each of them into an 18-inch (45 cm) rope. This usually works best without any flour – sometimes even slightly moistened hands help. Cut each rope crosswise into 11 pieces. Roll each piece back and forth, in case the bites have deformed due to cutting.

Option 1: Baking soda bath (has a slightly more intense “pretzel”-taste but is a little bit more time- and work-consuming).

Transfer the pretzel bites onto one large or two smaller generously floured baking sheets lined with wax paper, giving each room to grow. Let them rest at room temperature for 30 minutes until they have puffed up noticeably.

Put them in the fridge for 1 hour or pop them in the freezer for 10 minutes to get them firm so they hold their shape in the soda bath.

Prepare two sheets of parchment paper that will fit your baking sheets. If not using parchment paper do not use aluminum baking sheets.

Preheat your oven to 400°F. Bring 4 cups of water in a medium saucepan to a boil and carefully add the baking soda (it will foam up), liking.

stir to dissolve. A stainless steel saucepan is best; aluminum reacts with the baking soda.
Remove the bites from the fridge, transfer the wax paper from the sheet to the counter, and line the baking sheets with parchment paper. Remove the saucepan from heat and poach the bites for 20 seconds in solution (gently dip them under the water with a spoon after 10 seconds). Do this in batches, each about 10-15 bites.

Use a slotted spoon to transfer pretzels to the prepared parchment-paper lined baking sheets (I need two sheets) with enough space in between them. Immediately sprinkle them with salt or sesame – they only stick while the dough is moist – unless you brush them with egg wash (see next step). Continue until all pretzels are poached. If you want your pretzel bites glossy, brush the bites with egg wash after you have poached all of them and sprinkle with sesame or salt. Place the baking sheets into the oven and bake until the bites are golden brown (about 12-15 minutes).

Option 2: Brushing with baking soda wash

Transfer the pretzel bites onto one large or two smaller baking sheets lined with parchment paper, giving each room to grow. Let them rest at warm room temperature for 30 minutes until they have puffed up noticeably. You don’t have to put them into the fridge.

Preheat your oven to 400°F. Heat 1/4 cup of water – I usually heat it in a small bowl in the microwave until boiling – and then carefully add 1 teaspoon of baking soda (it will foam up), stir to dissolve. Thoroughly brush bites with soda wash. When you are finished brushing all of them, start from the beginning and brush them a second time.

Immediately sprinkle them with salt or sesame – they only stick while the dough is wet – unless you brush them with egg wash. If you want your pretzel bites glossy, brush the bites with egg wash after you have brushed all of them two times with soda wash, and sprinkle with sesame or salt. I usually finish one baking sheet, put it into the oven and in the meantime I prepare the second sheet. Place the baking sheet into the 400 °F preheated oven and bake until the bites are golden brown (about 12-15 minutes). Let the pretzel bites cool for a few minutes and serve them warm with your favorite dip (I love them with cheese-dip).

Melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring all the time with a spatula. Whisk in half of the milk (about 1/4 cup) and cook until slightly thickened. Then gradually add the rest of the milk (1/4 cup) and cook until you get a creamy sauce – about 1-3 minutes.

Turn heat to low and stir in the cheese until smooth and all of the cheese is melted. You may add up to two tablespoons more milk if the consistency is rather thick. Season with salt and cayenne pepper, to taste. Enjoy immediately with Pretzel Bites, Taco Chips or anything else.

Place the cucumbers, onion, and dill into a large bowl.

Add the white vinegar, olive oil, and sugar. Mix well to combine. Season with salt.

Refrigerate for at least 1 hour before serving.

Keeps well in the fridge for up to 24 hours.

Simmer the potatoes for 25-30 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly. When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl.

Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes. Deglaze onion with vinegar, add soup and salt. Bring the liquid to a boil and let it cook over low medium heat for 2 minutes.

Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully. Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.

Potato salad is consumed either warm (after the 30 minute resting time) or chilled (for longer resting times).Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

In a mixing bowl whisk egg and water until well combined, then add flour and salt until you get a lump free and pretty thick, sticky batter. Let it rest for 20 minutes. Meanwhile cut the onion in half lengthwise and slice it finely into even rings.

Heat oil and butter together in a big pan, add the sliced onion and cook over medium heat for about 10-15 minutes or until onions turn golden brown, stirring often. Set aside. In case there is any oil/butter left in the pan, leave it. Unless there are black particles from frying the onion, in that case, discard it.

Bring a large pot of salted water to a boil. Carefully hold a spaetzle maker (or a colander/veggie grater with large holes) over the boiling water. Place about ½ cup of the batter on the spatzle maker/colander and press it into the simmering water using a spatula or the back of a spoon. Repeat until all of the batter has been used.

Cook the spaetzle for an additional 2 minutes until they all float on the surface, then drain. Put spaetzle into the pan where you cooked the onions. If there is no butter/oil left, add 1 teaspoon butter. Heat butter, and when melted, add spaetzle and cheese. Stir over medium heat until cheese has melted. Scatter the caramelized onion over the spaetzle and serve.

Dumplings

Place the bread cubes in a large bowl. Heat olive oil in a medium pan, add the onions and stir until they get soft and golden. Add the onions to the bread cubes. Now do the same with the parsley. Then gently heat the milk in a small saucepan, but don’t let it boil!

Mix in the beaten egg and pour both over the bread mixture. Add the salt and the flour and knead it by hand until everything is mixed. If the mixture is too moist, add some flour; if it’s too dry, add some liquid. Form seven small knoedel, put them in salted cooking water and let them simmer for 10 to 15 minutes.

Mushroom Sauce
Wipe mushrooms clean with a damp kitchen towel. Never wash the mushrooms; they get soaked with water and lose flavor. Cut them into slices.

Heat oil in a large saucepan, add the chopped onions and gently fry over heat until they get soft. Add the mushrooms and cook for a few minutes. Be sure that all mushroom slices have contact with the pan bottom. Otherwise liquid escapes, and the mushrooms get more cooked than fried.

Dust the mushrooms with flour, pour in the white wine and bring all to a boil. Reduce the heat and stir in the heavy cream. Add the parsley and season with salt and pepper.

Pat dry veal cutlets. In one shallow bowl, whisk together eggs and heavy cream. In a second shallow bowl mix together flour and ½ teaspoon salt. In a third shallow bowl place the breadcrumbs.
Heat oil to medium-high in large skillet. Set aside a sheet pan lined with paper towels to absorb the excess oil from frying.

Dredge veal in flour so that it is coated, then dredge in egg wash, then finally in the breadcrumbs. Place in skillet, fry for 2-3 minutes, until golden brown. Flip over, and cook on opposite side for another 2-3 minutes. Remove from pan and let drain on paper towel.

In a 6-8 qt dutch oven or saucepan, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. Leave the bacon fat in the saucepan and add beef, browning in small batches over high heat and transferring it as browned with slotted spoon to bowl. (Doesn’t have to be cooked all the way through.)

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute.

(Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and browned beef and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.
Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired. Serve over egg noodles, potatoes or gnocci. (Or go all-out Austrian and make some spaetzle!) Serves 12.

Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.
In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake.

It should come out dry. Remove from the oven and cool on a rack.

To make the apricot filling: puree the apricot preserves. Stir in brandy.

Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.

To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

Preheat the oven to 170°C/325°F. Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.

Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden.

Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold. Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth. Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment.

Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture between 4 short glasses.

Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw.