with toasted breadcrumbs
and caramel sauce
The plate and the bowl are
hand-painted Gmundner Keramik,
produced in the town of Gmunden, Upper Austria.
A piece of company history:
In 1843 Franz Schleiss bought the pottery at Graben, which had been in existence since about 1500. His son, Leopold Schleiss, founded the Gmunden Earthenware Factory in 1903 on the site of the present Gmundner Keramik Manufaktur GmbH. That is why the 100th anniversary was celebrated in 2003.
Art from Gmunden
In 1909, the seeds were sown for what is now considered the special flair of the concern, the love of art, in the artistic workshop of Franz and Emilie Schleiss. Artists such as Peche, Jungnickel, Klieber and Sitte made Gmunden into an artists colony during the summer months from 1913 to 1923. Franz von Zülow and Paul Hartmann taught in the apprentice workshop for ceramic, which had been founded in 1917. Michael Powolny, Herta Bucher and Mathäus Fellinger worked closely with the Schleiss family. Sylvia Schleiss carries this tradition on today.
From ornamental art to tableware:
From the year 1923 the history of the Company is varied. In that year the Company went public and Franz Schleiss lost his majority holding. After the Company had changed hands many times, Johannes Hohenberg bought it in 1968. While at that time the main focus was on ornamental art, the production of tableware was started. The "Grüngeflammt" became the flagship of the Company and the Austrians began to identify themselves with "their" traditional tableware.
Quoted from the beautiful English language website
of Gmundner Keramik. To visit, click here.
I can see your photos again, can even see a few of the orange ones.ReplyDelete
Thanks for the information about the tableware.
I'm busy checking out a place to stay in Wien in October :-)
Still can't see the last post photos but these apricot dumplings look yummy!!!ReplyDelete
Are they served with some sort of caramel sauce?
we just picked some yellow and white peaches at the homestead farm. Is it possible to make this dish using peaches instead of Marillen???
W from MD
I reloaded the orange pictures and hope that everybody can see them now.
The addition of caramel sauce is my own way of serving them. Traditionally it is not part of this dish (my family now wouldn't have them without, and I think it is a nice contrast to the tart apricot).
Now you got me homesick! Homestead farm. *sniff*
Don't try this dish with whole peaches! You need small (!) apricots to make tiny dumplings. The fruit needs to be cooked through before the dough falls apart in the water. ;-)
You can make these dumplings with Italian prunes, very tasty. Or strawberries. Try one or two with pieces of firm peaches, the juice may leak through the dough, though. And then you will have dumpling soup with pieces of peach. *grin*
Thanks for reminding me why I have a sweet tooth.
Love the ``blue'' shots.
You are welcome, DAVID!ReplyDelete
These kinds of sweets are easy to come by here in Vienna. :-)
Those are OUTRAGEOUS!!ReplyDelete
and yummy too...
I've heard of the PolishReplyDelete
knedle which I suppose must be similar to your Marillenknödel.
I keep threatening to try this recipe but still haven't as yet.I can only imagine how scrumptious this is! :)
By the way, my little rascal Sebastian came home yesterday! Thanks for your kind thoughts & comments while he was missing. :D
what a fun posting!ReplyDelete
i am eating peaches over this way but your apricot dumplings look like the perfect taste treat...
i have to confess...
i used your link to the Gmundner Keramik site...
loved it so much
i had to go back and watch that floating paintbrush
do the logo 3 times!
i must be easy to amuse,
i was mesmerized
by the simple beauty of everything there.
Mmmm ... those apricots look delicious, and dumplings too! One of my favourite fruits with one of my favourite ways of eating them.ReplyDelete
They look scrumptious!ReplyDelete
They are yummy, yesh. :-)
I imagine everything made with flour and)or bread, or farmer's cheese, in this case, is round and has been boiled in water, is a kind of Knödel.
I am glad that Sebastian is back! :-)
Üeaches were my favorite summer fruit, white ones especially. Can't eat them anymore, I'm allergic to them. *drats*
So I am not the only one who thinkgs that the Gmundner Keramik website's something special. *smile*
They do taste heavenly, I am always looking forward to the short apricot season. :-)
Yum, yum, yum! That looks fabulous!ReplyDelete