5 recipes
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
A rich steamed almond pudding lightened with egg whites and served flambéed with rum, paired with wild strawberry juice poured over fresh strawberries.
Elegant Central European dessert: buttery shortcrust pastry layered with wine-poached pears and silky wine custard cream. Make-ahead and party-ready.
Young potatoes filled with sautéed veal brains, baked in sour cream with golden breadcrumbs.
Classic Central European dish: young kohlrabi stuffed with sautéed mushrooms and rice, finished with creamy sour cream sauce.