Home Bread-Bakers v123.n002.4


Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 22 Jan 2023 20:26:15 -0800
* Exported from MasterCook *

                          Pancakes, Kaiserchmarrn

Recipe By     : Eduard Frauneder
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Fruit
                 Low Fat                         Pancakes/Waffles

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         For the kaiserschmarrn
   1 1/2           cups  milk
   1                cup  flour
   1              pinch  salt
                         Lemon zest
                         Vanilla sugar
   8                     egg yolks
   8                     egg whites
      1/2           cup  granulated sugar
      1/4           cup  raisins -- rum-soaked
                         For the roasted apricot stew
   2             pounds  apricots -- washed & pitted
      2/3           cup  granulated sugar
   4          teaspoons  schnapps -- apricot
   2          teaspoons  lemon juice
   1                     vanilla bean
   1                     cinnamon bark

Franz Joseph I, the longtime emperor of Austria, loved shredded 
pancakes for both breakfast and dessert, and he helped spread the 
dish's popularity throughout Central Europe. Kaiserschmarrn, which 
translates to "emperor's mess" in German, is a classic Austrian 
breakfast of crumbled, caramelized pancakes topped with raisins, rum, 
and a seasonal fruit compote, dusted with powdered sugar. Eduard 
Frauneder, Michelin-starred chef and owner of New York City's Edi & 
the Wolf, Freud, Schilling, and The Third Man, declares 
kaiserschmarrn his childhood favorite. Like most kids, Frauneder and 
his brother preferred sweets over fruits and vegetables. His mother, 
to boost her children's daily intake of fruit, snuck seasonal produce 
like black plums and apples into her kaiserschmarrn compote. 
Frauneder still tops his shredded pancakes with roasted apricots. He 
bakes the stone fruit in the oven, so the fruit cooks more evenly. 
(Note that very ripe apricots will need less time in the oven.) "I 
have the smell of the freshly baked kaiserschmarrn with just a hint 
of rum forever in my nose," he says. Now you will, too.

Cook: 25 mins
Prep: 40 mins
Total: 1:05

Make the kaiserschmarrn. In a medium mixing bowl, whisk together the 
first 6 ingredients from milk to egg yolks, until fully combined. In 
a separate bowl, combine the egg whites and granulated sugar to form 
a meringue. Fold the meringue into the flour mixture.

Melt butter in a large pan over medium heat. Pour batter into the 
skillet and fill until the batter is 1/2 an inch high. Sprinkle with 
rum raisins.

Flip after it has been cooked halfway through and break into smaller pieces.

Deglaze the pan with rum.

Make the roasted apricot stew. In a large bowl, mix all ingredients 
together and let sit for 30 minutes.

Preheat the oven to 375F. Bake all ingredients for 20 minutes until 
the apricots are soft.

Remove from the oven and let cool.

S(Internet address):
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 339 Calories; 7g Fat (18.8% 
calories from fat); 11g Protein; 59g Carbohydrate; 3g Dietary Fiber; 
219mg Cholesterol; 103mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 
Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

NOTES : 2021 - 0409