12 July 2012

Kaiserschmarrn with Frutti di Bosco & Wild Blueberry Sauce and the Dolomite Lakes


A year ago.  After the second afternoon that we had been waiting outside the closed Baita Fraina, we already had a feeling there was something not right.   This place has always been a part of our itinerary while in the alps.  It's a restaurant that remains open in the afternoon to serve their delicious kaiserschmarrn.   It is an Austrian pancake dish (but also served in other countries too), cooked with raisins, nuts or apples, shredded to pieces and served with various fruit sauces or compotes. 


Needless to say, it's one of the highlights of our holiday.  When my husband introduced me to this dish years ago, I was hooked.   It is usually served with a red currant (or other kinds of berries) compote and completely snowed in with icing sugar.  It's marvelous, I'm telling you. 


So imagine our inconsolable disappointment when, after two afternoons of waiting for it to open, we learned that the management has changed and they don't serve kaiserschmarrn anymore.   It broke our expectant appetites (and our hearts too).   Some changes are not easy to accept. 


This year, we kept on passing the sign indicating the way to the baita, that after the umpteenth time, I succumbed to the craving and declared one idle afternoon that I will make some kaiserschmarrn to take back the wonderful taste of the pancakes.  It took me some time to look for the best recipe until I found the recipe of Fior di Frolla which was adapted from Anneliese Kompatscher's La Cucina nelle Dolomiti.

Lago Ghedina
I made my own sauce instead of using a bottled frutti di bosco compote that had been sitting in the fridge.  Since I had a lot of fresh wild blueberries and I loved the sauce that I made for the lemon polenta cake that I recently posted, I made another batch.  Then I sprinkled it with the fresh berries that I also had in the fridge.  They always come to good use other than mixing them with gelato alla vaniglia.  I just didn't have any icing sugar at the chalet to sprinkle on the pancakes.  If I did, I would have covered them in white too.

The verdict?  It was very good!   I found a way to fill up the void that the baita left in our complaining tummies. 

Lago Ghedina
Most lakes are beautiful and the Dolomites has its own share to show off.  Here are some that we visited over the past years. 

Top: Lago di Misurina   Bottom: Lago di Braies
Top: Lago di Valparola    Bottom: A tiny lake on top of Passo Giau
Top: Lago di Mosigo   Bottom: Lago d'Ajal
Top: Lago di Auronzo   Bottom: Lago di Landro
Lago Ghedina

Kaiserschmarrn with Frutti di Bosco & Wild Blueberry Sauce
adapted from Fior di Frolla's Classic Kaiserschmarren recipe (In Italian)

Ingredients:
Serves 4

  • 500 ml. milk
  • 50 g. fresh cream
  • 200 g. flour "00", sifted
  • 1/2 lemon, zest only
  • pinch of salt
  • 2 eggs
  • 2 egg yolks + 2 egg whites
  • 2 tablespoons raisins
  • 1 tablespoon white sugar
  • 16 g. zucchero vanigliato (vanilla sugar)
  • 2 tablespoons butter
  • white sugar
  • icing sugar
  • frutti di bosco (fresh berries)
  • peanut oil (or any oil)
For Blueberry Sauce:
  • 200 g. wild blueberries (regular blueberries work just fine)
  • 100 g. white sugar
  • 2 tablespoons water

  1. To make blueberry sauce, put together the blueberries, sugar and water in a saucepan.  Cook for 10 minutes.  Set aside to pour on kaiserschmarrn. 
  2. In a bowl, mix the milk, cream, vanilla sugar, white sugar, lemon zest and sifted flour until uniform.   Add eggs and egg yolks and whisk until mixture is smooth.  
  3. In a second bowl, beat egg whites in a stand mixer or with an electric hand mixer until they form firm peaks.  Add the salt while doing this.
  4. Mix egg whites with the mixture in the first bowl delicately until you obtain a  homogenous mixture.
  5. In a non-stick pan, heat a little bit of oil.  Pour the batter and sprinkle the raisins.  Cook until slightly brown.
  6. Using a spatula, divide the "pancake" into four parts by making a cross.  Then turn each part to cook the other side. 
  7. Using a couple of wooden spoons, chop the "pancake" to small pieces.  
  8. Add  white sugar and butter, sauteing a bit to caramelize the sugar.  
  9. Transfer to serving plates.  Sprinkle with icing sugar, frutti di bosco and blueberry sauce. 
  10. To be able to serve all of them warm, keep the cooked kaiserschmarren in the oven at around 100 degrees Celcius, being careful not to brown it. 

13 comments:

  1. What a beautiful dish, I can see why you'd look forward to it with those gorgeous fresh berries. I need to set aside some of my blueberries to make your sauce.

    ReplyDelete
    Replies
    1. Thanks Laura. The sauce is very simple to do. I hope you will like it.

      Delete
  2. I can't wait to make this for an Austrian friend! We'll see if I get it right :)

    ReplyDelete
    Replies
    1. I hope your friend will like it. The classic one we have at the alps uses red currant compote so maybe you would like to the classic version.

      Delete
  3. You certainly have an eye for detail. That is quite an appealing plate of food! I'm sad that our blueberry season is coming to an end; I think last weekend was it.

    ReplyDelete
    Replies
    1. Thank you Jen. Blueberries are nice addition to the salad. You should try it next year then!

      Delete
  4. Sigh! How beautiful! Not just this scenery but your dessert as well. Every summer I become blueberry monster and eat like crazy amount of blueberries, yet never thought of making blueberry sauce. I'd be pouring this sauce for everything if I make it. :D Life is short and that sounds like a great idea. Hehee. Thanks for sharing beautiful pictures of Dolomite Lakes. I need to be in nature ASAP. I'm craving for sugar and nature at this moment...

    ReplyDelete
    Replies
    1. That's how I feel when I am in the middle of the scenery too Nami. I am outstanded with how beautiful nature can be. Thanks Nami!

      Delete
  5. That is a blessing in disguise. It took you a real disappointment so you will be inspired to make your own version, (which i can say, looks really delicious and droolworthy) and share the recipe to a lot more people. Way to go! I will have to try this pretty soon. Looks like another breakfast favorite. Wonderful pictures, you have here as always...
    You may be wondering about our new name...Myfudo here. We are getting a new look, we are moving to a new domain www.yumgoggle.com, (previously myfudo.com) this has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. Unique and interesting bloggers like you will make the Yumgoggle gallery more fun and exciting.
    Your unique and interesting features have always impressed us. Bloggers like you will make the Yumgoggle gallery more fun and exciting. Allow us to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers & food photographers out there! Please sign up and check us out (it's free) www.yumgoggle.com/gallery.
    PS: We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, coming soon in our launch post, we hope you'll participate =)

    ReplyDelete
    Replies
    1. I will check your new site. Thank you for informing me!

      Delete
  6. I can't wait to try this recipe!!! It looks soooooo good! Even the name sounds so delicious!

    ReplyDelete
    Replies
    1. I name is so hard to pronounce. I stop at kaiser. :-) And yes, it is really good!

      Delete
  7. Oh that does sound amazing! Love all those gorgeous fresh berries!

    ReplyDelete

Thank you for taking the time to read my blog. I would love to know what you think!