Ile Perrot |
September 2010 |
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Vieux Kitzbühel Newsletter |
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L'hospitalité autrichienne au Québec - Austrian hospitality in Quebec - Österreichische Gemütlichkeit |
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| Colors of September | ||
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With the arrival of September, we hope the last balmy days of summer will be filled with plenty of sunshine. Our terrace is still buzzing! Dining on one of the premier terraces in our region is surely a must before it's sadly over for some time.
The shadows are growing longer now. Nothing much has changed but we know it is not far off. With relief from the hot and humid weather, appetites are picking up and people are enjoying the warmth without the discomfort. By the end of the month, Autumn will be in full color here and around the lake. I am not really rushing ahead because we are already booking year-end parties. Something to think about before the choice dates are reserved. |
Of course, there are more entertaining Tyrolean Evenings in store for you as well as a romantic Viennese Evening: September Plan ahead to come join in on the Oktoberfest fun. A specially prepared Bavarian menu will be available. Mark your calendars: Please note: Both bridges, west bound and east bound, are now open between Ste-Anne-de-Bellevue and Ile Perrot. |
Inn packages are available which include a musical evening. Wake up to a splendid view of Lake St. Louis with St. Joseph's Shrine in the background. Total relaxation and pleasure... Free Wifi for internet access
Sunday Brunch (11:00 to 3:00) more to your liking? We have an extensive one: from cold to hot and back again. All of the items are made on the premises. You can eat leisurely on the terrace or in one of the dining rooms--all the while taking in the lake views and passing boats. Reservations are preferable. The price? A reasonable $27.00 per person. We offer year-round quality catering services at unbeatable prices. All our items are made on the premises: from terrines, soups, salads, roast meats, Viennese cakes to take-home meals. Our selections are either ready to serve or pop in the oven to reheat. |
Viennese Grape strudel |
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10 portions I. Ingredients - Dough:
Small amount of oil Preparation: 1. Sift flour. Add salt. Blend. Place mixture in food processor with kneading attachment. 2. Add oil slowly while blending. Add eggs slowly. Add lemon juice slowly. Finally, add lukewarm water. Knead until dough is smooth and shiny. 3. Place ball of dough on floured working
board. Roll out with rolling pin which has a small
amount of oil on it. Keep it oiled as you roll.
Fold ends inward and roll flat again a number of times.
Form ball once again and let it rest for one-half hour
covered with a warm bowl. Change bowl two or three
times.
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4. Place a large floured cotton kitchen towel on board. Place dough on top. Roll it out utilizing both the pin and pulling by hand until it is thin and even. Cut the ends off forming a large rectangle. II. Ingredients - Filling:
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Preparation: 1. Combine all ingredients except egg whites and grapes. Blend very well. 2. Carefully fold in stiffened egg whites. 3. Place mixture on rolled out dough lengthwise nearly to the ends and about one-half of the width. Place grapes on mixture evenly throughout. Brush oil on remaining dough. Roll strudel with the help of the towel by lifting it. 4. Place on metal baking sheet. Brush with melted butter. Bake until cooked and brown on top (about 30-40 minutes) in 400 degree Fahrenheit oven. To serve: Dust with a mixture of icing sugar and an envelope of vanilla sugar blended in. Top with whipped cream, of course! Guten Appetit!
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