Kaiserschmarrn Austrian Pastry With Strawberries Food

KAISERSCHMARRN (AUSTRIAN TORN PANCAKES)

Steps:

• Place the raisins and rum in a small bowl and let soak for at least 2 hours. If you prefer to omit the rum simply soak the raisins in water to soften them up.
• In a small bowl stir together the flour and salt. Set aside.In a large bowl beat together the sugar, egg yolks, and vanilla extract until pale and smooth. Add the milk and beat until combined. Add the flour and beat until smooth.In a separate bowl, beat the egg whites until stiff peaks form.Carefully fold the egg whites into the batter just until incorporated and white streaks remain.
• Heat 2 tablespoons of the butter over medium heat in a 12-inch non-stick pan.Pour the batter into the warm pan. Let the batter cook for a minute or two and then add the raisins, placing them evenly over the pancake. Cover the skillet with the lid and let it cook for for 7-8 minutes or until the bottom of the pancake is light brown (gently lift it up with a spatula to check). Carefully flip the pancake over. (If it falls apart that's okay because we're going to shred it anyway. Some like to cut the pancake into quarters first and then flip each piece. Do whatever works for you.) Continue to cook until the other side is likewise light brown. Then use a knife, spatula, or two forks to cut/tear the pancake into bite-sized pieces.Add and melt the remaining tablespoon of butter and sprinkle the torn pieces with 1 tablespoon granulated sugar, carefully tossing them in the pan to coat them and allow the sugar to melt.
• Serve immediately. Sprinkle with powdered sugar and serve with fruit preserves or compote, berry jam or applesauce. If desired add a dollop of whipped cream.Serves 4 as dessert or 2 as a main course for brunch/lunch.

KAISERSCHMARRN (AUSTRIAN PASTRY WITH STRAWBERRIES)

Steps:

• Place raisins in small microwave-safe bowl. Add rum to bowl, and microwave on High heat for 15 to 30 seconds. Set bowl aside to allow raisins to soak in rum for 20 minutes.
• Beat egg whites to soft peaks, adding a pinch of salt towards the end.
• In a separate bowl, beat egg yolks, vanilla and sugar until light yellow. Add milk and flour, a little at a time to avoid lumps. Fold in egg whites. Let the batter rest for about ten minutes.
• Warm up a large frying pan (10 to 12 inches in diameter) and melt 1 to 2 tablespoons of butter in it.
• Stir the batter again, gently, and pour all of the batter into hot pan. Sprinkle the raisins evenly over the top. Cover the pan and let the pancake cook for10 minutes over medium heat. Flip over (you may have to cut it into several portions to flip).
• Cut or pull the pancake apart into bite size pieces while it continues to cook. When it is browned a bit, it is ready to serve.
• To make the Strawberry Sauce: Add strawberries, sugar and lemon juice to a medium saucepan over medium-low heat. Simmer the ingredients, mashing the strawberries slightly, for about 5 minutes or until the berries are soft and the sugar is completely dissolved. Remove sauce from heat.
• To serve, divide the strawberry sauce among 4 serving plates. Spoon some of Kaiserschmarrn pastry on top of the strawberry sauce, dust with powdered sugar, and serve immediately.

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
• In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.