Kärntner Reindling
(sweet Carinthian white bread)
At the Easter festival the "Kärntner Reindlig" will be eaten together with ham horseradish and dyed eggs. Otherwise the "Kärnter Reindling" is very popular for breakfast or white coffee.
ingredients:
for the batter
500 g flour
20 g yeast
50 g - 100 g butter
1/4 l milk
1-2 eggs
50 g sugar
1 teaspoonful salt
1 teaspoonful anise
to fill in
50 g butter
100 g sugar
2 tablespoonful cinnamon
100 g raisin
for the baking tin
50 g clarified butter
flour
preparation:
roll out the rised and knead thoroughly yeast dough ca. 1 cm thick. Spread the batter with melt butter, than powder the batter with suger, cinnamon and raisins.
Roll up the batter and give it into the with clarified butter oiled tin. Bake it at 150 °C.
Lavanttaler Mostbraten (cider roast)
ingredients
(for 6 persons)
1,2 kg meat (pork)
salt, pepper, thyme, marjoram,
garlic, caraway
1 tablespoonful lard
4 cloves
4 big onions
1/2 l cider
preparation:
spice the meat with salt, pepper, thyme, marjoram, garlic and caraway and put it for 24 hours in the fridge.
Put the lard, the cloves the peeled and halved onions to the roast.
Roast it about one and a half hour with 200 °C in the oven. Baste it during the time of roast regular with cider.
Side dishes: pickled cabbage ("sauerkraut"), potatoes and roast apples
"Lavanttaler Piggale"
It´s a traditional meal which is eaten at the Christmas Eve, before or after the Midnight Mass.
ingredients:
1 Reindling (sweet Carinthian white bread)
1 kg dried plums and pears
100 g sugar
rum, cherry-liqueur, schnaps, cognac (2 tablespoonful each)
200 g nuts
200 g poppy
100 g raisins
soak the dried plums and pears for 3 days, bring it to the boil with suguar, afterwards refine it with the alcohol, let it cool down and stir it several times. Lay out a bowl with thin cutted slices of the Reindling. Sprinkle it with grinded nuts, poppy, raisins and dried fruits and the juice (from the soaked fruits). Repeat this several times. Give it a rest of 15 miniutes and then serve it.
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