Poaching quinces nothing but Viennese white wine Gemischter Satz from Nussberg Mountain, in a very low oven (175°F/80°C) overnight, for 12 hours. Served with caramelized walnuts, mint and Schlag (sweet whipped cream).

Poaching quinces nothing but Viennese white wine Gemischter Satz from Nussberg Mountain, in a very low oven (175°F/80°C) overnight, for 12 hours. Served with caramelized walnuts, mint and Schlag (sweet whipped cream).

Poaching quinces nothing but Viennese white wine Gemischter Satz from Nussberg Mountain, in a very low oven (175°F/80°C) overnight, for 12 hours. Served with caramelized walnuts, mint and Schlag (sweet whipped cream).

Nino Shaya Loss-Weiss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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