Kaiserschmarrn is prepared the traditional way usually with apple puree and a vanilla-milk batter. With some imagination it can be turned into thousands of new variations. One possibility is the Caribbean coconut Kaiserschmarrn I posted a month ago, or another example would be this current butternut squash version – which is actually lactose-free. The squash adds both flavor and color to the final result, which is also the reason for its beautiful yellow appearance. I also experimented blending the softened squash with milk, but the result was much better when I used the reduced stock cooked from the seeds and skin of the butternut squash.
I wondered why red or white wine is usually added to reduced sauces. Usually the wine is allowed to cook off completely, so in most cases – as long as you’re not cooking specifically a red wine sauce – wine is not so much added for its taste than rather for its acidic component. Another function of the wine is to scrape off the brown roasted parts from the bottom of the pot, but for this purpose water works perfectly well too. Instead of the wine I had the idea to add some quince as an acidic component. Cooking quince over a long time magically enhances its flavor, so I thought it would work ideally in a sauce too, since the the basic stock had to be cooked for several hours. The quince worked really well in the sauce, so if you have any problems with adding alcohol to a sauce – although the alcohol will cook off completely – during autumn you can add some fresh quince instead.