The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Austro-Bavarian Pancake with Plum Compote

KaiserTSTKaiserschmarrn is a traditional breakfast or snack in Austria and Bavaria, and there are many variations to this “torn” pancake. We like it with plum compote, or — my other favorite — sour cherry jam, but many eat it with applesauce, fresh berries, or other seasonal fruit. I also like the addition of quark to give it extra volume and creaminess; this version is called quarkschmarrn or topfenschmarrn. The truly traditional Austro-Bavarian pancake also includes rum-soaked raisins in the batter, and the torn pancake pieces are caramelized in more sugar and butter, but we do without these flourishes. However you eat it, you’ll see why this sweet treat is fit for a … kaiser!

For those curious about how kaiserschmarrn came to be, here is a brief history and description.

Happy Friday, everyone! I’m looking forward this week’s Fiesta Friday – come on over with me to the best party in the blogosphere and see what’s cooking.

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Stirring Lessons: How to Make Caramel Custard, Parts II & III

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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Some days I wish Julia Child were with me in the kitchen. By nature, I am the kind who studies a problem from all sides, reads up, prepares. And when nothing goes according to plan, my despair and doubt come flooding in. What made Julia Child so admirable and endearing is not simply a je-ne-sais-quoi attitude, but rather a defiant “je-ne-sais-quoi-but-I-sure-as-hell-can-handle-whatever-comes-my-way” kind of take on life. It’s an attitude I can only aspire to, both in the kitchen and in life. Continue reading