Al Dente

Ground Cherries by Another Name

They call them ground cherries in the Pacific Northwest, but this fruit, which looks like a very small cherry tomato, only yellow and wrapped in a tomatilla-like husk, is actually called Physalis and is sold in all the grocery stores in my part of Germany. In the U.S. I've only seen them on occasion at farmers' markets.

Whatever the name, I have always been addicted to their sweet-tart bite and can polish off 50 of them easily in a single sitting. At the the farmers' markets they are sold in bulk from a big bin, but here I love how they're packaged: very carefully in small plastic containers, to assure that the fruit together with their husks don't get damaged in transport from Columbia, where they are grown.

Are you a Physalis fan too?

--Tracy Schneider

Sipping Nature's Own Sports Drink

Coconut water exploded as a drink trend a couple of years ago and shows no signs of cooling off. It's supposed to provide hydration on hyper drive. Or, is it all hype? Water's always best, studies prove time and again.

But there's nothing that quite satisfies that feeling you're living on island time like sipping right out of a fresh coconut. During my week-long visit to Oahu, I'm making a point of having a fresh coconut every day. I picked up the first at a roadside fruit stand for $2. I love watching the coconut seller hack a hole through the tough husk and handing over the whole thing with a straw stuck in that hole.

The water inside is lightly sweet and not as coconutty as you might imagine. Depending on the size, there's probably 1.5 cups of liquid. Which is just right for one serving. And it's a heck of a lot more fun to sip out of a coconut than a box of coconut water.

-- Leslie Kelly

Cozy Up with Cocoas!

Sipping hot cocoa brings up cozy, winter memories for me: my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top... yum!

I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to.

Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.

Adventurous sippers will love my Cha Cha Hot Chocolate Mix, combining smoky chipotle chilli powder, cinnamon and a hint of ground coriander. You can mix up a large batch and have it on hand for a quick treat whenever you like!

But if you’re going for just a quick twist to traditional cocoa, make it signature with a tasty topping of decadent Flavored Whipped Cream.  Just combine 2 cups of heavy whipping cream and 1/4 cup of Monin syrup in an iSi Gourmet Whip canister. Give it a blast with1 cream (N₂O) charger, a little shake and and you’ll have a great way to top off any steamy beverage.

From French Vanilla to Spiced Brown Sugar just a little bit of Monin Syrup can go a long way. I’m thinking…
S ’mores Cocoa topped with Marshmallow Whip or a Chocolate Dipped Strawberry Cocoa with Strawberry Whip — yum!

So get out your favorite mug, mix up some cocoas and sip away the winter chills! -Kathy

 

My Mom’s “Old-School” Cocoa
This is the quintessential classic hot chocolate – a warm, delicious, easy-to-make chocolate fix!

Serves 2 

1 1/2 cups milk
2 Tbsps unsweetened cocoa powder
2 Tbsps sugar
1/2 tsp real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together cocoa powder and sugar, then whisk into the milk to incorporate. Add vanilla and heat until hot but not overheated. Do not boil. Serve in mugs and top with marshmallows

Recipe by Kathy Casey Liquid Kitchen™

 

Cha Cha Hot Chocolate Mix
This is a fun twist on classic cocoa and the mix can be made and stored so you always have this spicy little treat on hand!

Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 tsp real vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp ground cinnamon
3/4 tsp ground chipotle chili powder
3/4 tsp ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to a month in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients.

To make 1 serving of Cha Cha Hot Chocolate:
Place about 3 tablespoons Cha Cha Hot Chocolate Mix, or to taste, in a mug and add three-quarter cups hot milk, mixing well.

Recipe by Kathy Casey Liquid Kitchen™

It's A Merry Mash-up!

This evening I stopped at a traditional German Weihnachtsmart. Only it was in Metz, a charming town in the Lorraine region of France. And I was eating one of my favorite Spanish foods, churros. I guess I shouldn't have been surprised that it was served with Italian Nutella. 

StellaCadente* and I have a thing for churros, crispy, crunchy Spanish doughnuts, and we eat them whenever we can. But never would I have expected to find them here, in France, at a Marche de Noel. It's a mash-up!

Tomorrow night most Weihnachtsmarkts will come to an end. It's been a good run, a full four weeks of eating and drinking out-of-doors in the cold or the damp or the dark. And it has been a great thrill.

I hope you had fun visiting the Christmas Markets in Metz, Heidelberg, Frankfurt, Bad Wimpfen with me. Here's what we ate and drank:

Churros in Metz
Maultaschen in Bad Wimpfen
Reibekuchen in Frankfurt
Pofferjes in Frankfurt
Heisse Maronen in Heidelberg
Wildeschwein Bratwurst in Bad Wimpfen
Feuerzangenbowle in Frankfurt 

--Tracy Schneider

Holiday Pairings: Purity Punch & Warm Almond-Crusted Brie with Apple Chutney

Looking for a quick and easy holiday sip and app for
your next party?

Well, a punch is the perfect solution. You can make them in advance (like my Purity Punch) and then just serve up over ice or let guests help themselves. (Make sure you have a nice punch bowl to serve it in like this one!) Serve with Warm Almond Crusted Brie Crostini with Apple Chutney (as seen to the right alongside my Purity Punch; Photo by Kathy Casey Food Studios^® - Liquid Kitchen^™) makes for a perfect pairing. Happy Holidays! – Kathy

Purity Punch
“Make ahead” punch is great to serve to a large crowd. Present in a punch bowl over a big chunk of ice, or serve up over cubes in pretty glasses. Check gourmet stores for fun and unique ice molds.

Makes about 11 cups or 15 servings

3 cups water
2 earl gray tea bags
1 1/2 cups sugar
1 cups red vermouth
1 bottle (750 ml) Purity Vodka
1 cup pomegranate juice
1 1/2 cups fresh orange juice
1 cup fresh lemon juice
1 tsp. Angostura bitters
fresh grated nutmeg to taste
Garnish: if in season - sliced Cuties mandarins or oranges, fresh pomegranate seeds

Bring water and tea bags to a boil. Add the sugar, stirring to dissolve. Remove from heat, let steep 10 minutes, then strain and cool.

To the tea, add the red vermouth, Purity Vodka, pomegranate juice, orange juice, lemon juice, and bitters. Stir together and chill until ready to serve. Add sliced Cutie’s mandarins or oranges and pomegranate seeds to punch before serving if desired. Serve in ice-filled glasses grated with fresh nutmeg.

Recipe by Kathy Casey Liquid Kitchen^™

Warm Almond-Crusted Brie with Apple Chutney
The warm spices and tart apple in the chutney counterbalance the creamy brie and are the perfect accompaniment to a glass of Purity Punch. 

Makes 18 pieces

18 1/4-inch slices of rustic French bread
1 (8-ounce) wheel Brie
1/2 cup (2 ounces) sliced almonds, with skin
Spiced Apple–Onion Compote (recipe follows) 

Preheat oven to 425°F.

Make the chutney ahead and store refrigerated for up to 3 days in advance. Re-heat before serving.

Lay bread slices on a baking sheet. Thinly slice the brie so that you have enough pieces to top all the sliced bread. Press the almonds into the top of the cheese, distributing evenly. Bake for about 6 minutes, or until cheese is melted and nuts are toasty.

Top with warm Spiced Apple Chutney. Serve immediately.

Spiced Apple Chutney
Makes 1 - 1 1/2 cups 

1 large green apple, cored and cut into chunks
1/4 small white onion, cut into chunks
1 Tbsp butter
1 tsp very finely minced fresh ginger
1 1/2 tsp cider vinegar
1/3 cup red pepper jam
1/4 tsp ground allspice
2 Tbsp chopped dried cranberries

In a food processor, pulse the apple and onion until they are chopped into 1/3-inch pieces. 

In a medium skillet, melt the butter over medium-high heat. Add the apple, onion, and ginger. Sauté for about 4 - 5 minutes or until the apple and onion are just tender.

Add the vinegar, pepper jam, and dried cranberries and bring to a boil. Let the mixture boil for about 2 minutes, until loose and chutney-like. Remove from the heat and cool.

Recipe © Kathy Casey Food Studios^® - Liquid Kitchen^™

Hot Puffed Poffertjes

I'm just back from the enormous Weihnachtsmarkt in Frankfurt. My family and I have now been to several Weihnachtsmarkts, some in major cities like Heidelberg and Mannheim, some in small towns like Bad Wimpfen and Michelstadt. Most of them offer a similar selection of wurst and wein, which is why I am always on the lookout for something new to taste.

I hit the jackpot today when I discovered a stand selling Dutch poffertjes, a tiny puffed pancake made from buckwheat flour. At first glance, I thought they were Danish aebleskivers, which are slightly bigger and rounder.

Poffertjes are new to me. Though typically unfilled, I couldn't resist the cherry-stuffed version, covered in powdered sugar. Makes me want to grab a train to Amsterdam.

--Tracy Schneider

Aebleskiver Pan

 

How About A Little Lard With Your Bread?

Thanks to Al Dente reader VB, I'm chewing the fat today. Yes, I'm talking schmaltz. Griebenschmalz is the name in German for the pork fat that comes with bread at the fine German restaurants where I live. 

Just earlier this week, I was served a lovely bread basket with sides of garlic, curry and parsley aioli together with Griebenschmalz made from rendered pork and pork rinds. Have you ever tried it?

I adore fat. I like richest cream poured over fresh raspberries. Heavy whipped cream atop pumpkin pie. Sea-salted butter slathered over a fresh baguette. Warm rendered chicken fat with onions and gribenes on rye. Lardo melted onto crescentine. I love it all. And I am thrilled to add Griebenschmalz to the list.

What's your favorite fat?

--Tracy Schneider

Bread Basket

Chestnuts Roasting In a Train Engine

Frankly, I don't know very many people who roast chestnuts on an open fire. At our house in the U.S. during chestnut season we roast them in a hot oven. I make an X on the flat sides with a sharp knife first, then toss them on a cookie sheet and into the oven.

But here in Germany, there's not much need to roast my own chestnuts. They are everywhere! On the pedestrian walkways, in the marketplace or at the Weihnachtsmarkts. The majority are sold from a facsimile of an old-fashioned locomotive engine. And I don't know why. Do you? 

Heisse Maronen are sold by the 100 grams and are packaged in a cone made from paper. There's nothing better than walking through town on a cold, windy day with a cone of hot chestnuts. My friend Alesia has a special trick. She puts one in each pocket to help stay warm!

--Tracy Schneider

Cookie Sheets

Thank My Lucky Stars!

My friend Renu wanted only one thing from Germany this holiday season--Zimtsterne or cinnamon star cookies. They're a Christmas specialty here in Germany, so I'm making the rounds, tasting Zimtsterne in one bakery after another. 

Holiday baking begins early here. Bakeries or Konditerei begin selling Christmas cookies in early November, in time to whet everyone's appetite for the holiday season, which begins in earnest with Advent.  

Zimtsterne are made with both ground almonds and ground hazelnuts together with cinnamon, sugar and egg whites. The dough is supposed to be very difficult to work with, which makes it fortunate that I am surrounded by bakeries that sell great quantities of them by weight or in bags, boxes or tins. 

I plan on making the rounds, tasting all of the other specialty cookies I can find. What about you? What are your favorite cookies this time of year? 

--Tracy Schneider

Star Cookie Cutter

 

Good News for Downtown Seattle Food Lovers

I'd like to add my voice to the chorus singing the praises of Seattle food blogger Keren Brown's marvelous new book, "Food Lover's Guide to Seattle: Best Local Specialties, Markets, Recipes, Restaurants & Events." 

As outlined in my friend and colleague Kathy Casey's Al Dente blog post earlier this month, this book is truly an insider's exhaustive look at our fair city's complex, and ever-evolving, culinary scene. 

I loved reading through the entire book, discovering new places to eat, drink, and shop at every turn.

But I took particular interest in Brown's coverage of the downtown section of Seattle.

My husband and I have lived a salmon toss from the Pike Place Market for 21 years, long before living downtown was considered chic and trendy. We are considered among the original "urban pioneers."

And I've written several books on the Pike Place Market. So downtown, and the Market in particular, are places that are very near and dear to our hearts. 

Happy to report, Brown's handy little book (in a square, paperback format that would fit easily into a small purse or backpack) devotes almost 60 pages of its 248 to the downtown core. 

The "Made Here" section covers such favorites as Chukar Cherries, Dry Soda, and Le Panier. Who knew that The Confectional in the Market serves up Columbian hot chocolate "made of dark chocolate, organic whole milk, and Columbian coffee and spices" in addition to its delectable mini cheesecakes?

Or that the favorite flavor at Bottega Italiano, the über-popular gelato store along First Avenue, is salted caramel chocolate chip?

The book's shorter, alphabetized entries are interspersed with full-page descriptions including Salumi Artisan Cured Meats, Beecher's Handmade Cheese, and chef Tom Douglas's restaurant empire. 

The "Road Trip" sidebar, which outlines foodie favorites on nearby Bainbridge Island including Blackbird Bakery, Mora Ice Cream, and Hitchcock Restaurant, made me want to run down to the waterfront and hop a ferry.

There are even recipes! I was particularly intrigued by Brown's recipe inspired from ingredients she bought at The Souk in the Pike Place Market. Spread labneh (thick yogurt cheese) on a round plate, drizzle with olive oil, and sprinkle with generous amounts of za'atar spice (a blend of herbs made of dried sumac, sesame seeds, and other spices). Serve with sliced baguette or pita wedges.

A couple of quibbles. What was going on with the proofreader who allowed "Elliott Bay" to be printed as "Elliot Bay" throughout? A simple check of a map would have solved that problem.

And I wish there had been room for some of my favorite beverage options in the Pike Place Market. These include The Perennial Tea Room (with its wide selection of teas and teapots) and the venerable The Tasting Room: Wines of Washington. Both are along Post Alley in the same block as Kell's and The Pink Door. Tasting rooms for Patterson Cellars and Pike Place Market Cellar Winery are located along Western Avenue near The Spanish Table and World Spice Merchants.

Brown told me the book contains more than 400 entries (!) so not everything she loves and that was worthy could be included.

Oh, well. With the unquestionable success of this encyclopedic new guidebook, the publisher should consider expanding and increasing page count in the second edition of the "Food Lover's Guide to Seattle."

Photo of Keren Brown courtesy of Ronald Holden