Austrian Food Recipes

Austrian food recipes reflect the country's geographical location in the middle of Europe. Similarities are many to those of other Central European cuisines. Perhaps a touch of aristocratic class could be said to be typical for Austrian cuisine. The reasons for this is to find in history, before I start discussing Austrian cuisine I will therefor begin with a bit of that.

A Brief History of Austria
Like in many other parts of Central Europe it was around the first millenium shift that the Austrian identity first was to be recognized. Celtic tribes that were living in the area were defeated by the emerging Roman Empire around 0 BC. Germanic tribes invaded in waves and eventually drove the Romans out. The region was then for centuries subject to various power struggles between a number of entities of tribes and peoples; Slavic, Avarian, Bavarian, Alemanian, Frankish and Hungarian (or Magyarian) to name some of the more important. When King Otto of Bohemia and his Franco-Germanic forces defeated the then dominating Hungarians in 955 AD a new era started: Austria became a part of the Holy Roman Empire. Before the turn of the first millenia the name Austria appeared for the first time, in the mid 12th century it was recognized as a duchy. Control of it passed between some noble families until the Habsburgs were granted the territory, they would be the rulers until the end of the First World War in 1918. The sovereigns of this powerful family were for periods not only Archdukes of Austria but also Emperors of the Holy Roman Empire, the Spanish Empires and some Italian states. Under the Habsburgs Austria grew larger, stronger and more influential, subsequently Vienna became a political and cultural center. In the beginning of the 19th century the Holy Roman Empire was dissolved (much due to the effects of the Napoleon Wars), at about the same time the Austrian Empire was founded with the Habsburgs at the helm. In 1867, in order to appease the Hungarian nobility, the weakened Habsburgs admitted a split of the Empire into Austria-Hungary. This union remained until the deafeat in the First World war in 1918. In the aftermath the republic of German Austria was created with its territory limited to the German speaking parts. Before then Austria had been a vast duchy including a large part of Europe. The republic joined the many forming fascist states of Europe, in 1938 it joined Germany in the famous Anschluss. After the end of the Second World War in 1945 Austria became a republic under allied occupation, in 1955 they became fully independent again. They are since 1995 members of the European Union.

Austrian Cuisine
Austrian food recipes are quite coherent with the history text above. It is easy to see similarities to cuisines of countries that have territories that used to be a part of Austria. The political aspects of being a super power have also left its traces. Hence you can find a lot of Balkan, Hungarian, German, Polish, French, Italian and Spanish cuisine in Austrian food recipes. There is a strong lean towards the German cuisine, this much due to that today's Austria was constructed much on the basis where there was a predominantly German speaking population. It is quite easy to distinguish which parts are bordering to what parts judging from their recipes. There is also a certain exclusivity and refinedness to many traditional dishes, a clear inheritance from being in the center of European politics, culture and power for so many centuries. The many famous cakes and desserts could serve as a good example of that. Immigration have played an important part for influencing recipes, the latest years have seen many new Austrians with roots in Turkey and the Balkans states. The general globalization and spread of fast food have also affected the Austrian cuisine. Regional differences also exist when it comes to biotope, for instance in the Alps quite naturally you have different traditions than in the warmer and more easily agricultured lowlands.

Some Ingredients And Dishes Of Austria
Just like in Germany many Austrian food recipes include various parts of the pig. Beef and chicken is also common. Various types of game meat are also enjoyed mostly during the autumn hunting season. Several types of sausages are also part of the general cuisine. Dairy products like cheese, milk and cream are in liberal use. Of the cereals wheat, rye and barley are dominant. Aside from the Wienerschnitzel most internationally famous dishes from Austria are desserts, the Austrian sweet tooth is most likely a legacy from the aristocracy. In general I conclude that the Austrian cuisine is quite rich and heavy. Root vegetables like potataoes, carrots and rutabaga are usual ingredients in Austrian food recipes, fresh vegetables have traditionally more been a form of a decoration.. Here are some examples of Austrian dishes:

Liptauer A traditional spicy cheese spread made from soft cheese.
Powidl A cold cut thinly sliced sausage.
Extrawurst A popular plum jam.
Debreziner A smoked pork sausage with origins in Hungarian city Debrecen.
Blunzn Blood sausage, like black pudding.
Grüne würstl Air dried sausages served boiled.
Speck A collective name for many types of bacon.
Bosna The traditional fast food, a bratwurst in bread and mustard.
Wiener schnitzel traditionally a flattened piece of veal that is breaded and fried in butter.
Erdäpfelsalat A vinegar and oil based potato salad, often served with a schnitzel.
Tiroler grostl A left over dish. Fried onions, sausages, potatoes and meat served with a fried egg or two.
Tafelspitz A light beef stew often served with apples.
Vanillerostbraten A beef dish flavoured with lots of garlic.
Gulasch The Austrian version of this dish is like a beef stew. Made with red bell peppers and beef. Eaten with bread or dumplings.
Apfelstrudel A very famous pastry filled with apple and flavoured with cinnamon. Has its origins in Vienna.
Plunderteig In English known as Danish pastry has its origins in Vienna.
Linzer torte Recurrant jam on a crunchy pastry made with lemon and nuts.
Sacher torte An extremely heavy chocolate cake filled with apricot jam. Served with whipped cream. Was invented in the famous hotel Sacher in Vienna.
Punschkrapfen A sugar glazed cake made with nougat, apricot jam and rum.
Mozartkugeln A world famous marzipan, hazelnut and chocolate ball.
Esterhazy torte Another famous cake. It is a chocolate buttercream spounge cake.
Vanillekipferl Sweet rolls powdered with sugar and vanilla.
Salzburger nockerln An egg heavy pastry flavoured with vanilla and fruit jelly.
Kaiserschmarrn A dessert consisting of preserved fruits and shredded pancakes.
Dobos torte A chocolate and caramel layer cake.
Palatschinken Pancakes, enjoyed stuffed as both dessert and main course.
Germknödel Dumplings filled with powidl.

Austrian Beverages
The Kaffehaus (En: coffee house) culture is extremely strong in Vienna. At the café delicious cakes, of which some types are mentioned above, are enjoy together with beverages like coffee and hot chocolate. Although the Italians perhaps are most internationally recognized for coffee culture it was in Vienna it first became really popular. Many types varieties are enjoyed: Kapuziner (ie. cappuccini), Mokka (ie. mocha) and kleiner Schwarzer (ie. espresso) are some. The Red Bull carbonated energy drink is Austrian, it was based on a Thai energy drink popular in Asia. The popular soft drink Almdudler is made from grapes and apples. Beer is enjoyed throughout Austria, pale lager and wheat beer are most popular. Red and white wine is produced in the eastern regions of Austria. Various types of flavoured schnapps (ie. vodka) are also a traditional meal enders. The brand Stroh is a famous strong spiced rum mixed with black tea into the after-ski drink Jägertee.

Submitted Austrian Food Recipes
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