Alpenrose Restaurant near Brixen – a holiday treat for your stomach!

For 4 people

1 kg beef cheeks, 100 g wheat flour, 250 g red onions, 300 g carrots, 150 g celeriac, 100 g celery, 3 cloves of garlic, finely chopped 1 sprig of rosemary, 2 bay leaves, 2 l red wine, 500 g tinned peeled tomatoes, 2 l beef stock, 1 potato, olive oil, freshly ground salt and pepper

Clean the beef cheeks, season with salt and pepper and sprinkle with the flour. Sear the meat on all sides in the hot olive oil. Add the diced vegetables (carrots, celery, onions) and the herbs (garlic, rosemary, bay leaves) and slowly fry. Quench with the red wine and allow the stock to reduce by half. Add the tinned tomatoes and pour in the beef stock.

Stew the beef cheeks in the stock over a low heat for approximately two hours until soft. To thicken grate the raw potatoes into the stock. Remove the stewed beef cheeks and sieve the sauce. Afterwards leave to reduce further for approx. 5 minutes and season with freshly ground salt and pepper. Keep the beef cheeks warm in the sauce until ready to serve.

Tip:

You could serve bread or speck dumplings, buttered spaetzle or mashed potato as an accompaniment.

For 4 people

1 l milk, 1 cup of water, 150 g of buckwheat flour, 1 tbsp wheat flour, salt, butter to grease the pan and for pouring over; for the elderberry aspic: 2 kg of elderberries, 1.5 kg of preserving sugar

Mix the buckwheat flour with the wheat flour. Grease a cast iron pan with the butter and heat on the hob. Bring the water to the boil in it, add the milk and salt, and bring back to the boil. Slowly add the flour mixture using a whisk, stirring constantly. Continue to stir for 15 minutes, then reduce the heat and leave the muas for about another 20 minutes to steam. Remove the buckwheat muas from the hob, pour over the liquid brown butter and leave to cool a little. Serve with elderberry aspic.

Carefully separate the elderberries from their panicles and mix with the preserving sugar. Leave to stand overnight. Boil the fruit mixture, simmer for 10 minutes and strain though a cloth. Allow the juice to boil down to the desired consistency. Pour the syrup, still hot, into jars and seal well.

Tip:

Elderberry aspic, heated and stirred with a teaspoon of butter is an ancient household remedy for coughs.

For 4 people

75 g smoked trout fillet, 150 ml white wine sauce (see below), 15 ml fish soup, 2 gelatine leaves, 180 g whipped cream salt, pepper and cayenne pepper; for 200 ml of white wine sauce: 90 ml white wine 400 ml fish stock or meat soup, 150 ml cream 1 tbsp onions, finely chopped, 1 bay leaf, salt, pepper

For the white wine sauce, put the white wine and onions in a saucepan, bring to the boil and then reduce the stock down by half. Add the fish stock (or meat soup) and the bay leaf, and continue to cook until the stock has again reduced by half. Pour on the cream and allow to simmer for a further 5 minutes. Season the stock with salt and pepper, remove the bay leaf and blend the white wine sauce with a hand blender.

Finely purée the smoked trout fillets, the white wine sauce and the soup in the mixer. Press the mixture through a sieve. Soak the gelatine in cold water. After 10 minutes of dissolving, stir into the fish mixture and whip over ice until the mixture begins to thicken. Fold in the whipped cream, and season with salt, pepper and cayenne pepper. Line a terrine mould with cling film, fill with the fish mousse and leave to stand in the fridge for 2 hours.

Tip:

Serve the smoked trout mousse with leafy salad.

For 4 people

150 g flour, 6 egg yolks, 100 ml cream, 100 ml milk, ½ packet of vanilla sugar, 1 tbsp rum, 6 egg whites, 1 pinch of salt, 40 g sugar, 2 apples, butter, icing sugar

Peel and quarter the apples and cut them into thin slices. Stir the flour, milk, egg yolks, cream, vanilla sugar and rum together. Whip the egg whites and salt together, and then beat with the sugar until stiff and stir into the dough mixture. Heat a little butter in a large skillet. Add the apple pieces, sprinkle with a little sugar and allow to slightly caramelise. Pour in the dough, fry until golden yellow and turn. Then place the skillet in the preheated oven and cook the pancakes at 200 degrees C for 3 to 5 minutes. Tear the finished pancakes into pieces using two forks and sprinkle with icing sugar.

Baking temperature: 200 degrees C Cooking time: approx. 5 minutes

Tip:

You could serve cranberry or caramel ice cream with the apple pancakes.

For 4 people

2 kg white asparagus, 1 tsp butter, 2 tbsp white wine, 1 pinch of sugar, salt, Parmesan, grated chives, finely chopped, melted butter; for the Bozner sauce: 2 eggs, 1 tsp mustard, 2 tbsp hot meat soup or water, 50 ml seed oil, 1 tsp white wine vinegar, 2 tbsp chives, finely chopped, salt, freshly ground white pepper

Peel the asparagus. Boil plenty of salty water, then add the butter, sugar and white wine. Place the asparagus in the water, cover and boil until cooked.

For the Bolzano sauce, quench the hard boiled eggs in cold water, peel and separate the yolks from the whites. Stir the egg yolks well in a bowl with mustard, salt, pepper and hot meat soup (water). Then slowly but thoroughly stir in the seed oil. Season with the white wine vinegar. To finish, add the chives and finely chopped egg white into the mixture.

Arrange the asparagus on a plate, sprinkle with grated parmesan and chives and drizzle the melted butter on top. Serve with the Bozner sauce and cooked ham.

Cooking time: approx. 15 minutes, depending on the size of the asparagus

Tip:

Ensure that the asparagus is always covered with water when cooking. You could cover the asparagus with a white serviette or crepe paper in the pan.

for 4 people

1 shoulder of veal, 1 carrot, 2 onions, 1 celery, 1 leek, bouquet of herbs (bay leaf, sprig of thyme, parsley stalk without leaves), peppercorns, salt; for the sauce: 1 shallot, finely chopped, 100 ml white wine, 500 ml veal shoulder stock, 200 ml cream, 2 tbsp horseradish, grated 1 tbsp butter, salt, pepper; for the wild garlic purée: 600 g floury potatoes, 50 g butter, 150 ml milk, 150 ml cream, 100 g fresh wild garlic leaves, 100 ml olive oil, 1 large pinch of nutmeg, grated salt

Add the diced vegetables (carrot, onion, leek, celery), the bouquet of herbs, the peppercorns and the salt to 3 litres of water and bring to the boil. Place the shoulder of veal in the boiling stock. Leave to simmer on a low heat for approx. 1 hour until the meat is nice and tender. Remove from the stock and cut into slices of equal size.

For the sauce, put the white wine and the finely chopped shallot in a pan and bring to the boil. Add 500 ml of the shoulder of veal stock and reduce down to a third. Pour in cream and again reduce the sauce to around a half. Add the freshly grated horseradish and simmer for a short while. Bring the sauce to the boil again and blend with the chilled butter in the mixer; season with salt and pepper to taste.

Cut the wild garlic leaves into thin strips, finely purée in the mixer with olive oil. Peel the floury potatoes, cut into large cubes and boil in salty water until soft. Strain and allow the water to evaporate away. Whilst they are still hot, press through the potato ricer. Stir the butter into the potato, season with nutmeg and salt. Slowly stir in the hot milk and hot cream, until the mixture is fluffy. Finally, stir the mixture of wild garlic and olive oil into the purée.

Tip:

You can also roast the shoulder of veal in the oven (approx. 1 hour).

For 12 small dumplings

for the pre-ferment: 25 g yeast, ½ tsp sugar, 2 tbsp milk, 1 tbsp flour; for the dough: 40 g sugar, 120 to 140 ml milk, 40 g butter, 2 eggs, 400 g flour, 1 packet of vanilla sugar, 1 large pinch, orange zest, grated, 1 pinch of salt, 1 tsp rum, apricot jam, melted butter to brush on; for 500 ml of custard: 250 ml milk, 60 g sugar, 1 packet of vanilla sugar, 1 large pinch lemon zest, grated, 3 egg yolks, 1 tsp cornflour, 125 ml cream, whipped, 1 pinch of salt

For the pre-ferment, mix the yeast with the sugar and the lukewarm milk. Stir in the flour, cover and leave the mixture to rise in the oven for 15 to 20 minutes at a maximum of 35 degrees.

Melt the butter, mix with sugar, milk, eggs, vanilla sugar, grated orange zest, salt, rum and the pre-ferment. Add the flour and mix. Knead the dough well, until it blisters. Next cover and leave to rise for 15 to 20 minutes. Roll out the dough and cut out approx. 6 cm diameter rounds. Fill with apricot jam and seal well.

Dip the dumplings in melted butter and layer in an ovenproof dish greased with butter with the seams pointing downwards. Cover the dish with a cloth and leave to rest for another 15 minutes in a warm place. Bake the dumplings in an oven preheated to 180 degrees for approx. 30 minutes. Remove from the oven, leave to cool in the dish, then tip onto a board. Separate the dumplings and serve whilst still hot with the custard.

For the custard: heat up the milk, 20 g of sugar, vanilla sugar, lemon zest and salt. Stir the egg yolk with the remaining sugar and the cornflower in a bowl, then pour in the boiling milk mixture. Pour the hot custard into another pan and bring to the boil, stirring continuously. If needed, pass through a sieve, leave to cool a little and stir in the whipped cream.

Baking temperature: 180 degrees C

Baking time: 30 minutes

Tip:

You can improve the custard still further with a vanilla pod - it is heated up with the mixture in the pan to enable it to release its flavour.

1 kg lingonberries (mountain cranberries), 400 g sugar

Boil the lingonberries with the sugar for 15 minutes. Pour hot into clean, pre-heated glass jars and seal immediately.

Lingonberry jam with apples and carrots

6 kg lingonberries (mountain cranberries), 3 kg sugar, 2 kg peeled apples, cut into small cubes, 1 kg carrots, finely chopped

Cook the apples in sugar water (sugar syrup) until soft (depending on the acidity of the apples 1 - 2 teaspoons of sugar). Cook the carrots until soft. Next bring the cooked apples and carrots with the lingonberries and the sugar to a rolling boil for 10 minutes. Pour hot into glass jars and seal immediately.

Tip:

The jam is excellent as a filling for doughnuts and cakes.

Lingonberry jelly

1 kg lingonberries (mountain cranberries), 500 g preserving sugar

Clean and wash the lingonberries and slowly heat in a flat pan over a moderate heat, until the fruit is boiling and the berries have burst. Remove from the hob, cover and leave to cool. Press the lingonberries through a cloth or sieve and catch the juice (produces approx. 1/2 a litre). Mix the lingonberry juice with the preserving sugar and stirring continuously heat until the sugar has dissolved. Pour the hot jelly into glass jars and seal immediately.

Tip:

The lingonberry jelly is ideal for spreading on bread.

For 4 people

for the pasta dough: 130 g wheat flour, 100 g chestnut flour, 2 eggs, a little oil, salt; for the creamy game sauce: 300 g shoulder of venison, cleaned and cut into small cubes, 100 g diced vegetables (onions, carrots and celeriac), cut into small cubes, 150 ml dark red wine, 300 ml brown game sauce or meat soup, tomato purée, place herbs (thyme, rosemary, juniper and garlic) in a small bag, flour for dusting, a little oil, salt and pepper, cream

For the pasta dough mix the wheat and chestnut flour in a bowl. Add the eggs, salt and oil and knead on a table or pasta board to form a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for 1 hour. Roll out the dough using a pasta machine. Cut the ribbon pasta and cook “al dente” in salty water for 2 minutes.

For the creamy game sauce, season the cleaned, cubed should of venison with salt and pepper and dust with flour. Next flash fry in a hot pan. Add a little tomato purée and fry together well. Sauté the onions in a pan with a little oil, then add the diced vegetables (carrots, celeriac). Add the meat to the vegetables. Gradually quench with red wine. Pour in the brown game sauce (meat soup), add the bag of herbs and leave to simmer gently for 45 minutes. Finally, add a little cream.

Mix the chestnut ribbon pasta well in a pan with the game ragout and serve.

Tip:

The chestnut ribbon pasta can also be served with fresh porcini mushrooms, tomatoes and speck.

For 4 people

50 g butter, 125 g diced vegetables (onions, leek, celery), finely chopped, 500 g squash, 1 1/4 l soup, 50 ml cream, 25 g butter, 100 g potatoes cut into cubes, salt and pepper, 1 tsp whipped cream

Peel the squash, clean and cut into cubes. Heat 50 g of butter in a pan, add the diced vegetables (onions, leek, celery) and simmer. Add the squash and potatoes and briefly simmer together. Pour on the soup and cream, season with salt and pepper and bring the soup to the boil, stirring continuously. Leave to cook for half an hour, skimming off the foam several times. Purée the soup in the mixer, add 25 g of butter and return to the boil. Season with salt and pepper.

Cooking time: approx. 30 minutes

Tip:

Before serving, add a small spoon of whipped cream to the centre of the soup, plus a couple of drops of pumpkin oil.

For 4 people

1 kg potatoes, 1 onion, finely chopped, 30 g lard, 70 g butter, 3 tbsp, oil, 400 g boiled beef, cut into slices, 1 bay leaf, marjoram, parsley, finely chopped, salt, pepper

Wash the potatoes and boil in salty water. Peel the potatoes whilst still warm and cut into slices. Heat the lard in a pan and brown the finely chopped onions. Add the slices of potato and fry until golden brown. Reduce the heat and gradually add 40 g of butter. Heat the oil and the remaining butter (30 g) in a frying pan. Brown the slices of beef in it and season with salt. Next mix the meat and potato slices. Add the herbs (marjoram, parsley, bay leaf) and season with salt and pepper.

Tip:

A bacon and cabbage salad makes an excellent side dish for this meal.

For 4 people

for the beetroot dumplings: 150 g beetroots, cooked 50 g onions, finely chopped, 1 clove of garlic, finely chopped, 80 ml milk, 200 g dumpling bread, 20 g butter, 2 eggs, 20 g flour, 1 tsp, caraway seeds, finely chopped, parsley, finely chopped, salt, 1 leek; for the cheese sauce: 400 ml cream, 250 g cheese (Marienberger), salt

Moisten the dumpling bread with the milk. Finely purée the beetroots in a blender and press through a cloth. Add the beetroot mass to the dumpling bread. Sauté the onions and garlic in the butter and add to the dumpling mixture with the eggs. Add flour, season with salt, parsley and caraway seeds, and mix well. Cover and leave the dough to rest for 30 minutes in the fridge, then form into dumplings and boil in salty water.

Clean the leek, halve lengthways and wash. Cut into strips lengthways and blanch in boiling water. Afterwards sauté in a little butter.

For the cheese sauce, warm the cream (attention: do not bring to the boil!). Cut the cheese into small cubes and melt in the warm cream. Add salt to the cheese sauce and if necessary sieve.

Put the leek on a plate and serve the dumplings on top. Sprinkle with grated cheese and melted butter. Serve with the cheese sauce.

Cooking time: approx. 12 minutes

Tip:

Serve the beetroot dumplings with a leafy salad.