Bocconcini di pura capra are soft little pillows of bloom-rind goat’s milk cheese made in Piedmont, Italy, at the Caseificio Alta Langa. They are delicate, gooey, and creamy with a rich but not overly goaty flavor. They are perfect picnic cheeses as they are, but if I am near an open flame or broiler/grill when I have them, I cannot resist wrapping them in a piece of prosciutto, pancetta, or speck and giving them a quick blast of heat. The word bocconcini literally translates to “little mouthfuls,” and while the makers of the cheese were no doubt referring to the diminutive size of these little cheeses, this recipe always has me greedily trying to get the whole thing in my mouth at once. The perfect combination and simple preparation makes me smile every time.
Bocconcini di pura capra is becoming more and more widely available at cheese shops and better quality grocers, though Marcellin or even Andante Dairy’s Accapella are also good options.
Speck is a gently smoked ham from the Tyrol on the Italian-Austrian border. In addition to a delicate smoky flavor, traditional speck has the perfume of juniper berries, which are used in the speck-curing process.
Click here to see how to make the perfect cheese board at home.
What better way to kick off Memorial Day than with a refreshing beer cocktail? The Summer Shandy, made at New York City's Edi and the Wolf (an Austrian tavern), is both tart and fruity. The Radeberger pilsner is what gives the shandy its bold flavor; says Eduard Frauneder of Edi and the Wolf, "We love serving this drink at the restaurant; it’s light and refreshing, but still allows the flavors of Radeberger to shine."
Serve this cocktail with grilled veggies and seafood, or even with your heavier barbecue fare, like bratwurst. With a shandy in hand, it's hard not to toast Memorial Day.
Eduard Frauneder and Wolfgang Ban, chefs and co-owners of Seäsonal Restaurant & Weinbar and Edi & The Wolf, two well-reviewed Austrian restaurants in New York City, share with us this recipe for Wiener Schnitzel.
Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
This is one of Wolfgang's traditional Austrian recipes that he makes for the holidays. “My mother would always begin baking early in December and keep it up right through the holidays. I remember the smell of cookies baking in the oven and that would remind me that Christmas was right around the corner. This is one of my favorite recipes.”
During the late 19th century, as part of their Protestant beliefs, the Templers arrived in Jerusalem from Europe and established the German colony, a picturesque little neighborhood southwest of the Old City that to this day feels unusually central European. This is the "civilized" part of town, where you go for a coffee and a slice of Sachertorte if you wish to escape the harsh Levantine reality.
Germanic influences on the city's food are evident in Christian contexts — the famous Austrian hospice at the heart of the Old City serves superb strudels and proper schnitzels — but Czech, Austrian, Hungarian, and German Jews arriving in the city from the 1930s have also managed to stamp their mark, opening cafés and bakeries serving many Austro-Hungarian classics. Duvshanyot, round iced cookies, made with honey and spices, typically for Rosh Hashanah, are possibly a result of this heritage; they are similar to pfeffernüsse.
These are very loosely inspired by duvshanyot, or pfeffernüsse. They are actually more closely related to an Italian spice cookie and are hugely popular on the sweet counter at Ottolenghi over Easter and Christmas. The recipe was adapted from the excellent The International Cookie Cookbook by Nancy Baggett.