Wine And Strudel: Dining 3000 Meters in the Sky 007-Style

SöldenÖtztalSölden.

World famous skiers and gold-medal Olympians know the Austrian Alps of Tyrol for their famous slopes and epic bike tracks during the Summer.

The heart of the Alpine resort, Sölden is Luxury 5-star hotel Das Central which offers not only gastronomical adventures for self-professed foodies but also thrilling hikes and climbs up some of the world’s most renowned mountains. It is one of the best 5star hotels providing everything from gourmet meals, afternoon cakes and of course a Premium pass to take you on all the cable cars in the region, like a VIP guest. 

If you are a fan of James Bond, you will surely know Sölden is where 007 came to life in the film, Spectre. Remember when Daniel Craig drove an aeroplane into a barn? Yep – you can relive that very moment at Elements, the Cinematic James Bond museum 3000m high in the Austrian Alps.

For foodies, you will surely want to stop at Ice Q Restaurant. Not only does it have gourmet dishes from local producers like grilled lamb, and foraged mushrooms but it has a rare wine, Pinot 3000.

Aged in barrels 3000m high on the Austrian Alps makes it a wine worth traveling for.

If you have  a sweet tooth – continue eating ( like I did!) and order the Apple Strudel or Poppy Seed Strudel.

To whet your Appetit, here is the recipe for Ice Q’s Poppy Seed Strudel – James Bond would definitely indulge in this one with his Bond Girl after a hefty chase scene.

ice Q poppyseed-currant strudel
 
Ingredients
Yeast dough:
  • 300 g flour
  • 5 g salt
  • 19 g sugar
  • 34 g butter
  • 11 g yeast
  • 120 g milk
  • 60 g water
Poppyseed filling:
  • 170 g poppyseed
  • 37 g semolina
  • 70 g sugar
  • 46 g marzipan
  • 270 g milk
  • 50 g raisins
  • 1 g ground cinnamon
  • pinch of salt
  • 1 g orange zest
  • 1 g lemon zest
  • 1 g ground bourbon vanilla
Currant filling:
  • 70 g currant jam (strained)
  • 130 g currants
ice Q vanilla sauce
  • 370 g milk
  • 370 g cream
  • 85 g sugar
  • 1½ vanilla pods
  • 185 g egg yolk
Instructions
Yeast dough:
  1. With the yeast, sugar and half of the milk and some flour, prepare the poolish.
  2. Knead the flour with melted butter and hot water as well as the remaining milk to make a yeast dough.
  3. Let the dough rise for some 45 minutes at room temperature while covered
Poppyseed filling:
  1. Bring ⅔ of the milk with sugar, cinnamon and salt to the boil. Stir in the poppyseed and boil until the milk is absorbed.
  2. Bring the rest of the milk to the boil, stir in the semolina and also boil until the semolina comes off the dishware
  3. Mix together the poppyseed, semolina and marzipan
  4. Add rum-soaked raisins, lemon and orange zest and chill.
Currant filling:
  1. Combine the currant jam with the currants.
Assembly
  1. Halve the dough and roll it to about 1 cm thickness
  2. Coat entirely with the poppyseed filling
  3. Spread the currant filling on top and roll up
  4. Put the plait into a baking dish (rectangular terrine dish) and coat with egg yolk
  5. Let rise at room temperature for 20 min.
  6. Set the oven to 150 °C and put the strudel into the COLD oven
  7. Baking time 30 min.
ice Q vanilla sauce
  1. Heat the milk, cream, sugar and the split vanilla pod to approx. 90° C
  2. Mix together the egg yolk and remaining sugar
  3. Combine the hot milk/cream mixture with the egg yolk/sugar mixture and slowly heat to 83°C while constantly stirring
  4. Chill immediately, stir often

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

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