Executive Chef at TRIO at Four Seasons Hotel Austin, Chef Elmar Prambs, who hails from Germany and received his formal training there, honed his skills in London, Montreal and Edmonton before his career brought him to Dallas’ Four Seasons in the mid-’80s. From there, he made his way to the Texas Hill Country and Four Seasons Hotel Austin in 1986.
German Glühwein (Serves 8-10)
- 6 cups Red wine
- 2 ea. Orange peels
- 2 ea. Lemon peels
- 6 ea. Cloves
- 6 ea. Peppercorns
- 4 sticks Cinnamon
- 4 tsp. Nutmeg
- 6 oz. Christian Brothers Brandy
- 4 oz. Grand Marnier
- 1 ½ cups Simple syrup
1. Heat the red wine – with the orange and lemon peels – in a large pot (do not boil).
2. Once hot, add the cloves, peppercorns, cinnamon, nutmeg, brandy and Grand Marnier and heat everything for approximately five more minutes, still being careful that it does not boil.
3. Carefully taste the mixture, then add simple syrup until it is to your desired sweetness.
4. Remove the pot from the heat and let it stand for one hour, covered.
5. Reheat, strain and serve in pre-warmed glasses or mugs.
Braised German Style Beef Rouladen (Serves 6 to 8 people)
- 16 slices of Beef Top Round trimmed of any excess fat (ask your butcher to slice with the grain, approximately ¼ inch thick)
- 2 tbsp Dijon Mustard
- 8 slices Smoked Bacon, cut in half
- 1 large White Onion, julienned.
- 3 Dill Pickles
- 2 cups of Red Wine
- 1 packet of Knorr Demi Glaze Mix
- Bamboo-kebob skewers
- Salt and Pepper to taste
1. Sauté julienned onion in butter until golden brown and let cool. Lay out the beef slices and brush each of them with Dijon Mustard. Place bacon, onion and dill pickles on top of beef slices. Roll up and fasten two roulades together with bamboo-kebab skewers. Brown the roulades in a hot skillet on both sides. Add salt and pepper then transfer into a braising pan.
2. Follow the directions listed on the packet of Knorr Demi Glaze. Pour red wine and prepared demi glaze over the meat and cook in the oven at 400° for 45 to 60 minutes. After 15 minutes in the oven turn the roulades, and after another 15 minutes cover with foil.
3. Remove from oven and let stand about 10 minutes. Remove the roulades and transfer into another dish or serving plate. Check consistency of the sauce by either reducing the liquid to thicken, or adding more liquid to thin. Adjust seasoning to taste with salt and pepper.
4. The roulades are best when left in the sauce to cool and reheated the next day.
Quark Spaetzle (Serves 6 as a side dish)
- 1 cup quark cheese (soft, farmers cheese)
- 4 extra large eggs
- 3 large egg yolks
- 2 cups all-purpose flour
- 3 tbsp butter
- ½ cup chopped onions
- 2 chopped garlic cloves
- 1 cup gruyere cheese
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground nutmeg
- Fresh ground white pepper
1. Bring a large pot of water to a boil and salt it until it tastes like seawater. Whisk the quark cheese, eggs and egg yolks in a large bowl. Use a rubber spatula to stir in the flour until smooth—season with salt, pepper and nutmeg.
2. Using half of the spaetzle dough, push through the holes of a colander (or spaetzle maker) into boiling water and bring back to a boil.
3. Using a skimmer, transfer the spaetzle to another colander. Run cold water over the top to stop the cooking process. Repeat the procedure with the rest of the dough.
4. Heat a large, cast iron skillet over medium heat. Add 3 tbsp butter, ½ cup chopped onions and 2 chopped garlic cloves, and cook until soft and lightly browned. Add the spaetzle, turning the heat to high, and then add 1 cup grated gruyere cheese. Fry the ingredients, stirring frequently until the spaetzle begins to turn golden. Adjust seasoning with salt and pepper.