Custom Search




On 8 Feb 2006 at 20:58, Greg wrote:

> Dear Uncle Phaedrus,
> I am looking for a dessert recipe my Hungarian grandmother used to
> make. She called it Keiserschmarren. It was rather like a thick
> pancake, torn to bits in the pot, served with sugar and raisins as a
> dessert. It was one of my favorites, but I haven't located a recipe
> yet. I would appreciate any help.
> Regards,
> Greg 

Hello Greg,

It's actually an Austrian dish. See below.


(Emperor's Pancakes)

1 cup Sifted Flour 
1/4 cup Sugar 
1/4 teaspoon Salt 
3 Eggs 
1/2 cup Milk 
1/2 cup Heavy Cream 
2 tablespoons Butter, melted 
1/2 cup Butter 
1/2 cup Raisins, soaked for 30 minutes in a little rum 
1 teaspoon cinnamon 
1 cup Sugar 

Sift flour, sugar and salt together. Using rotary beater, 
whip eggs until light and frothy; beat in milk and cream 
and melted butter. Turn flour mixture into beaten egg and 
still using rotary beater, whip until you have smooth batter. 
Grease a 6" or 8" skillet with a little butter and when 
moderately hot, pour in just enough batter to cover bottom 
of skillet with a paper thin layer. To do this, pour batter, 
then quickly tilt and rotate pan so batter runs over it evenly.
Cook over moderate heat until pancake is golden brown on underside; 
turn and brown second side. Remove to a heated platter. Continue 
frying pancakes this way until batter has been used. With two forks, 
tear pancakes into small pieces, approximately 1" to 1 1/2" squares 
or rectangles will do. Melt 1/2 cup butter in a 10" skillet and add
soaked, well drained raisins and cinnamon. Put cut pancakes into 
this sauce and sprinkle with 1 cup sugar. Toss lightly over low 
heat so that it becomes evenly distributed. Do this quickly, as 
sugar should not melt but retain some of its grainy texture. Serve
immediately. Makes 16-20 pancakes. 

3 egg yolks 
1 1/2 cups (375 ml) all-purpose flour 
1 cup (250 ml) milk 
1/2 cup (125 ml) raisins 
1 Tbs (15 ml) sugar, plus additional for topping 
A pinch of salt 
4 Tbs (60 ml) butter 

In a large bowl whisk together the egg yolks, flour, milk, raisins,
sugar, and salt to form a thin batter. Melt half the butter in a 
10-inch (25 cm) skillet over moderate heat and add half the batter. 
Fry until golden brown on both sides, 2 to 3 minutes per side. Repeat 
with the remaining butter and batter. Shred the pancakes into small 
pieces using two forks. Sprinkle with sugar and serve immediately. 
Serves 6 to 8.

Sooji Halwa

On 10 Feb 2006 at 11:09, Joy wrote:
> I would like the recipe for "Indian Semolina Halavah"
> Thank you,  
> Joy

Hello Joy,

See below for three recipes.


Suji Halva (Semolina Halva)
(4-6 servings)

1/2 c    Suji (semolina)
1/2 c    Sugar
1/2 c    Ghee
1 1/2 c  Water
1 oz     Sliced almonds
1 oz     Raisins
8        Green cardamoms

Boil sugar and water together for 5 minutes.  Heat ghee add suji 
and stir on low heat until mixture becomes light creamy in color 
and ghee leaves the side of the pan.  Add the syrup and stir briskly
until it is absorbed in the semolina.  Mix in crushed cardamom seeds,
almonds, and raisins.  Serve hot. 
Sooji Halwa


1 cup sooji
1 cup ghee
2 cups sugar
4 cups water
2 small crushed cardamoms
1/2 cup raisins & chopped almonds


In a pan mix water and sugar and bring it to a boil.
In another pan, fry sooji (semolina) in Ghee(clarified butter) 
till slightly golden and Ghee(clarified butter) separates. Add 
cardamom, raisins and almonds. Now add the water mixture to 
sooji (semolina) carefully so as to avoid lump formation , and
cook till Ghee(clarified butter) separates.
Keep on stirring and serve hot.
Sooji Halwa


1 cup Sooji (Semolina) 
2 cups water 
1/2 cup sugar 
7-8 green cardamom pods (seeds taken out and crushed) 
2 tbsp raisins 
2 tbsp chopped almonds 
2 tbsp ghee 

Heat water in a small pan to dissolve sugar completely. Set aside.
In a non-stick deep pan, heat ghee and add sooji, stirring constantly 
on low heat till slightly golden. 
Add the water-sugar mixture, raisins, and cardamom, and continue to 
stir till water begins to evaporate and it forms a thick mass.
Mix in almonds and serve warm after a hearty meal! 

Greek Butter Beans

On 11 Feb 2006 at 16:28, Neil MacPherson wrote:

> I had the most delicious giant butter beans in a really flavorful
> tomato sauce from a  Greek market.  I thought they were called Briani,
> but I have had no luck in finding a recipe. You have never let me down
> on anything I've looked for, and am again hoping you can help.  Many
> thanks.  Liz

Hello Liz,

I don't think it was briani. Briani is a Greek vegetable stew, but the recipes that I found don't have butter beans. Perhaps it was the dish below.


Fasolia Gigandes (Butter Bean Stew)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Dried butter beans
      1/2   c            Pure olive oil
    2       md           Onions, finely chopped
    1       ea           Garlic clove, pressed
    3       lg           Ripe tomatoes, peeled -- seeded & diced
      3/4   c            Tomato sauce
    3       tb           Italian parsley, minced
                         Freshly ground black pepper
    2       c            Water
   Put the beans in a large pot and cover with water.
   Bring to a boil over medium heat and cook, partly
   covered, for about 1 hour, or until beans are almost
   tender.  Drain and set aside.
   Preheat the oven to 400F.
   In a heavy saucepan, heat the oil and saute the onions
   until translucent. Add the garlic, tomatoes, tomato
   sauce, parsley, salt and pepper, and water.  Simmer,
   covered, over low heat for about 20 minutes, until
   sauce starts to thicken.  Transfer the beans to a
   casserole or baking dish, pour the tomato mixture
   over, and stir. Bake for about 40 minutes, until the
   beans are tender and the sauce is thick. Serve warm or
   at room temperature.

Dilled Brussels Sprouts

On 11 Feb 2006 at 7:12, Martha wrote:

> Dear Phaedrus:
> While in college (30 + years ago) I worked at the Highlands Country
> Club, Highlands, North Carolina as a waitress.  Their restaurant
> served Dilled Brussel Sprouts (pickled) cold and as a side dish.  I
> have never found this recipe, but would love to try to duplicate it.
> Thank you,
> Martha 

Hi Martha,

See below.


Dilled Brussels Sprouts  

1 lb. brussels sprouts, cleaned
1 c. sugar
1 c. water
1 c. vinegar
1/4 tsp. alum
1/4 tsp. garlic
1 tsp. dill seed
1 tsp. seasoned salt 
Clean and cook brussels sprouts. Mix together sugar, water, vinegar,
alum, garlic, dill seed and seasoned salt. Bring to a rolling boil. 
Put brussels sprouts in jar. Pour the hot brine over brussels sprouts.
Keeps for weeks in a closed jar in refrigerator. Can use yellow and 
green beans instead of brussels sprouts. 
Dilled Brussels Sprouts Or Green Beans

2 pounds Brussels sprouts (leave whole) 
1 teaspoon cayenne pepper 
4 cloves garlic 
4 heads of dill 
3 tablespoons salt 
2 1/2 cups water 
2 1/2 cups vinegar 

Cook the Brussels sprouts in a small amount of water, until just 
tender. Combine the water, vinegar, salt, pepper and the dill in 
a small saucepan and boil for 5 minutes. 

Meanwhile pack the Brussels sprouts into hot jars. Pour the vinegar
mixture over the Brussels sprouts, leaving 1/4 inch. Add a clove of
garlic and another small head of dill to each of the jars. Seal and
process for 15 minutes in a boiling water bath. This will make 4 
pints of Dilled Brussels sprouts. 

For dilled green beans; use 2 pounds of trimmed green beans (leave 
the beans whole, just remove the ends) in place of the Brussels 
Sprouts. And process for 10 minutes. 

A Few Austrian Recipes

Zwiebelrostbraten (Steak with Onions)

4 Servings

 4 ea Beef tenderloin steaks              
 4 ea Onions, cut into rings
 2 tb Lard                                
 2 tb Butter
 1 ts Salt                                
 1 c  Beef stock
 1/2 ts Pepper, white                            
 Vinegar, wine

Slash fat edges of steaks to prevent curling. Melt lard in skillet. 
Add steaks, sear 2-3 minutes on each side until browned on the 
outside but still slightly red inside. Season with salt, pepper. 
Set aside, keep warm.

Add onions to skillet with juices, saute until golden. Set aside.

Wipe skillet clean, add butter. Add onion rings, stir to coat with
butter. Add stock, bring to a boil. Add vinegar, if desired, to taste.
Pour sauce over steaks. Serve hot with pickled cucumbers or french-style
green beans and baked potatoes.

300 g ( 10 1/2 oz ) flour
1 tsp salt
1 egg
1/8 ltr ( 4fluid oz) water
salted water
40g (1 3/4 oz) butter


Mix flour, salt, water and egg until doughy. Immediately sieve the 
dough coarsely into the boiling water. Cook 2 min., drain and rinse 
with cold water. Reheat in melted butter
Austrian Egg Cake (Eierkuchen)

6 eggs, beaten
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
2 1/2 cups soft bread crumbs
2 scallions (with tops), chopped

Mix eggs, milk, salt and pepper.

Tear 3 1/2 slices bread into pieces. Place in blender container, 
on slice at a time, cover and blend until crumbled, about 3 seconds. 
Stir in bread crumbs and scallions. Pour into greased 8-inch square
baking dish. Bake uncovered at 325 degrees F until set and top is 
light brown, about 40 minutes.
Tafelspitz (Viennese boiled beef)

2 1/2 pounds fresh beef brisket
enough water for your suitable Dutch oven pot (about 5 Qt. pot 
capacity with about 4 Qts. of water) + salt (about 1/2 Tablespoon 
for every Qt. of water)
3 whole cloves garlic, slightly crushed, peeled
3 whole green (freeze dried) or white pepper corns
2 juniper berries (you may substitute with 1 bay leaf)
3 whole medium size carrots, peeled, trimmed (about 4 oz.)
1 small-medium onion, trimmed, unpeeled, halved (about 2 oz.)
3 sprigs fresh parsley OR
3 sprigs fresh lovage

In a suitable covered Dutch oven, bring water to a rolling boil 
over medium heat. When the water boils, add meat, garlic, pepper 
corns, juniper berries, and cover. Bring the water to a boil again 
and add carrots, onion, and parsley. Cover and let everything simmer 
for 60 minutes. Turn the meat over, add salt, and let everything cook,
covered, for 90 additional minutes. Switch off the heat and let the 
meat steep for 20 minutes. Remove the meat from the broth and cut 
meat across the grain when you serve it. Serve Tafelspitz with
"Apfelkren" and your choice of raw and cooked vegetables.

How to make "Apfelkren" (apple horseradish sauce) for Tafelspitz: 
Combine and blend 1 pound Golden Delicious apples, cored, peeled, 
grated and cooked until very mushy with 1 Tablespoon wine vinegar, 
1 Tablespoon lemon juice and 3 Tablespoons prepared horseradish.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus