Alexander Hönigsberger 60 Cuisine The kitchen crew of the Tuxerhof (from left to right): Eva Geisler, Martin Hasemann, Chef Alexander Hönigsberger, Andrea Weidenauer, Bettina Klausner and Jelena Gligorijgvic CONTACT Hotel Alpin Spa Tuxerhof Julia & Willi Schneeberger Vorderlanersbach 80 A-6293 Tux i. Zillertal Phone:: +43 5287 8511 Fax: +43 5287 851150 E-mail: firstname.lastname@example.org www.tuxerhof.at Menu Mildly seasoned natural yogh urt in a parsley aspic sh ell. Wild salmon marinated in buttermilk wi th a sliced butter brioch e “In any case, hay milk helped raise people‘s awareness in Zillertal,“ says Matthias Danninger of the high-elevation nature park, Zillertaler Alpen (see box, page 61). This summer, over 200 businesses will offer their guests superior products made of hay milk, and more businesses are joining the fold. The product line continues to grow: The Zillertal Alpine dairy in Mayrhofen, something of an attraction in itself, uses nothing but old-school milk and is always inventing new cheeses or refining its classic ones. The same is true of colleagues in Schlitters at the Zillertal Alpine Cheese Dairy, as well as the Zillertal Hay Milk Alpine Dairy in Fügen, the BergSenn in Ried and the alpine dairy in Zell. This dedication has also borne fruit in culinary matters. The regional culture is developing in leaps and bounds wherever hay milk is Inspiration of grey ch eese wi th jam buns and grape jelly Creamy red beet ri sotto wi th fresh goat ch eese and brook trout filet fried in clarified butter Stirred alpine ch eese polenta on a bed of beans and bacon, a strong spicy glaze and pink roasted rack of lamb from th e Tux region Various soft ch eese specialties: mousse wi th raspberries and mango jelly, dumplings wi th cinnamon crumble and home-made ice cream being creatively refined: “We are starting to see guests who make a point of visiting us due to our healthy regional cuisine and say that local products taste so good that they buy cheese from the Alpine dairies for the home trip,“ says Julia Schneeberger. On the following pages Chef Alexander Hönigsberger and his team will reveal the details of one of their festive hay milk menus at the Tuxerhof hotel. Just how wonderful it tastes can be experienced in a visit to Zillertal. And if you don‘t want to wait, strap on your apron and play around with the five delightful courses designed to please the palate of any hay milk gourmet. Don‘t have any of the original ingredients? “It‘ll still taste good,“ say the residents of Zillertal; just pick up the ingredients the next time you‘re in the area on holiday. // SEAL OF APPROVAL The simple secret of hay milk: Out in the meadows, thecows eat grass from spring to fall. After they are driven down from the alpine meadows and return to the stall in September and October, they eat loose, air-dried hay, perhaps with a bit of grain as concentrated feed. This is where hay milk comes from. Businesses that display the hay milk seal of approval produce food products based on strict criteria and offer foods with natural quality. To obtain this seal, the businesses promise to use local products. They thereby enhance the regional economy and prevent a negative balance of energy from the transportation of goods. Matthias Danninger and Nina Oestreich from the Alpine nature reserve Zillertaler Alpen present the restored barn in Brandberg. Zicke, zacke, zicke, zacke - hay, hay, hay Cuisine ALPINE POETRY Not all meadows are equal: Some are called pastures, and that is where cattle graze from spring through fall every year. As long as the weather permits the animals to be kept outside and there are enough plants to feed them, thecows, sheep and goats are outdoors, feasting on food served freshly by mother nature. It‘s wonderful to watch this on the many expansive Alpine pastures. There are also extremely green spaces here, the so-called alpine hay meadows. They grow steeply along the mountainside with a beautiful lush green from a distance and brilliant colours up close. Their flower variety is truly overwhelming; the Alpine biodiversity is pure poetry. Hundreds of different grasses and flowers are thriving on each of these slopes, releasing an extraordinary scent. But the best is yet to come: Even when the farmer cuts the long stems during the first, second or third mowing, these plants retain their energy and can pass it on later as hay. “That‘s why the hay on these meadows is so good for the animals“, say Nina Oestreich and Matthias Danninger from the Alpine nature reserve Zillertaler Alpen. They really appreciate the commitment by the farmers who even today continue to go to the trouble of mowing the steep slopes. A permanent exhibit inside a restored barn at the town entrance of Brandberg illustrates how much this work means to the entire ecosystem. This is accompanied by the “Alpine Hay Meadow Hike“ in Brandberg. The tour guide Franz Haun shows his guests all of the field flowers and introduces them to nature‘s treasures. 61
Cuisine Cuisine Appetizers Mildly seasoned natural yogh urt in a parsley aspic sh ell. Wild salmon marinated in buttermilk wi th a sliced butter brioch e Savoury yoghurt terrine in parsley aspic Ingredients for the parsley aspic Ingredients: 1/2 bunch parsley 1/2 litre vegetable stock 10 leaves gelatine Preparation: Pick the parsley leaves from the stems, blanch them, refresh with ice water and chop finely. Mix with the vegetable stock, strain and heat slightly. Soak the gelatine in cold water and stir into the heated parsley stock. Pour onto a foil-lined baking sheet and chill. Ingredients for the yoghurt terrine Ingredients: 250 ml yoghurt 250 ml whipped cream 40 g sour cream 6 leaves gelatine 1 pc. lemon (organic or untreated) 1 tbsp parsley (finely chopped) Salt and ground pepper Preparation: Combine the yoghurt and sour cream with the parsley. Season to taste with lemon juice, salt and pepper. Whip the cream until it forms stiff peaks. Soak the gelatine in plenty of cold water; dissolve it and stir into the yoghurt mix. Then fold in the whipped cream. Line the terrine pan with the parsley aspic. Fill with yoghurt mix. Chill for about three hours, then flip the terrine pan and remove. Salmon in buttermilk marinade Ingredients: 2 pcs. salmon filet (bones removed) 1/2 bunch parsley 1/2 bunch chives 1/2 bunch dill 1 pinch of pickling salt 1/2 tbsp salt 1 pc. grated orange (organic or untreated) 1 pc. grated lemon (organic or untreated) 1 clove garlic (finely sliced) 50 g ginger (finely chopped) 1 tsp mustard seeds 1 tsp coriander seeds 10 pcs. juniper berries 1/2 tsp white pepper (coarsely chopped) 250 ml buttermilk Preparation: Chop herbs into medium-coarse pieces and combine into an herb mixture with all of the listed ingredients. Line the work surface with cling wrap. Place some of the marinade (herb mixture) on the foil, top with fish filets, cover with marinade and wrap tightly in foil. Place the filets on a baking sheet, weigh them down with another baking sheet and marinade for about a week in the refrigerator. Cut into thin slices to serve. Cheese soup 62 63 Jam buns Ingredients: 600 g flour 1 cube yeast 100 g butter 100 g sugar about 1/4 l milk Salt 1 package vanilla sugar Lemon juice 2 eggs Oil for the pan 1st course Inspiration of grey ch eese wi th sweet dumplings and grape jelly Ingredients: 1 onion 50 g butter (alpine dairy butter/hay milk) 750 ml beef soup 100 to 150 g grey cheese (hay milk) 250 ml sweet cream (whipping cream) Croutons Chives Preparation: Sauté the finely chopped onion in butter, sprinkle with flour and pour in the beef soup. Simmer for about 10 minutes. Then add the grey cheese in small pieces and simmer for another ten minutes. Puree the soup, refine with the cream and season to taste with salt and pepper. Garnish with croutons and chives. Preparation: Mix the yeast with sugar and a teaspoon of flour, add a little lukewarm milk and blend until smooth. Let it rise for approx. 15 minutes (“starter dough“). Mix the flour, salt and vanilla sugar in a bowl. Add all ingredients, including the starter dough, and mix until it has a smooth consistency. Cover and let it rise. Tear off small pieces of dough and shape into small dumplings with the filling in the centre. Dip in oil and place in a well-oiled pan. Put into a cold oven and bake for about 40-50 minutes at 200 °C. Filling Grape jelly Ingredients: 1 kg white grapes 200 g small red grapes 1 l dry white wine (Riesling) 500 g jam sugar (2 parts fruit, 1 part sugar) 1 pinch ground cloves Preparation: Wash the grapes and pluck from stems. Heat the green grapes and wine in a pot until they boil, then cover and simmer on low heat for 5 minutes. Let it cool off in the wine. Cover a bowl with a sieve lined with a fresh cloth. Pour in the grapes and drain. Twist and press the cloth until no juice is left. Add enough water to the juice for a volume of 900 ml. Cut the red grapes into quarters and remove any seeds. Mix the grape juice, grapes, jam sugar and cloves in a pot over high heat to the boiling point. Lower to medium heat and boil for 4 minutes. Test the jelly. Fill the jelly into jars rinsed with hot water, cover with twist-off lids and seal. Place the jars upside down for 5 minutes so the fruit distributes evenly, then flip and allow to cool off.