Al Dente

Fasching: I Am A Jelly Doughnut

Valentine's Day came and went without much fanfare here in Germany. But today is the start of Karnevale (or Fasching, as they know it here in the Southwest parts), and it's a full-blown affair.

The season begins, technically, on November 11th at 11:11 am with balls and other events, but the party begins in earnest today with Weiberfastnacht or Women's Day. Women take to the streets in the cities of Koln and Dusseldorf, to remember washer-women revolt of 1824, and cut off men's ties.

The fun continues, with parties and parades, on Rosenmontag (Rose Monday) and Fastnachtdienstag (Schrove Tuesday), right up until Aschermittwoch (Ash Wednesday) when the celebrations end and Lent begins.

Part of the fun is eating Berliners, German jelly doughnuts, and reveling in sugar and grease. Are you celebrating Mardi Gras this year? What's on the menu?

Let's Talk About Cakespy's Conversation Hearts

There's no cookbook in my collection that makes me smile quite like Cakespy Presents Sweet Treats for a Sugar-Filled Life. Seattle-based artist/author Jessie Oleson has created a cast of whimsical characters to support her gooey good mission. I'm certain it's only a matter of time before some hot-shot Hollywood director makes a full-length feature on the adventures of her most adorable superstar, Cuppie the Cupcake. I'd line up to see that flick.

In the meantime, I prescribe flipping through the pages of clever Cakespy recipes to cure any case of the blues, starting with Breakfast of Champions treats such as Rolling Scones and Cadbury Creme Eggs Benedict and wrapping up with holiday goodies that include S'more Peeps for Easter and St. Paddy's Day Leprechaun Shakes. Also in that chapter, Homemade Conversation Hearts. Sweet!

Now, this recipe is long and it requires some advance planning. The hearts need to dry for at least 24 hours before being decorated. But imagine all the fun you could have inviting the gang over to write their very own messages on your hearts. Sounds like a plan! Roll up your sleeves and let's get sticky!!

HOMEMADE CONVERSATION HEARTS

(From Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson)

1 packet (1/4 ounces, or 2 teaspoons) unflavored gelatin
1/2 cup water
2 teaspoons light corn syrup
2 pounds (one bag) confectioners' sugar, plus extra for dusting your
work surface
Assorted flavoring extracts of your choice (I used almond extract)
Assorted food colors, your choice
Heart-shaped cutters (whatever size you'd like; I used a set of
fondant heart cutters by Wilton in assorted sizes)
Food coloring markers (I used Gourmet Writer Food Pens)

 

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™

Galette des Rois

Tomorrow is Epiphany, which means that most everyone in France will serving a Galette des Rois, a King Cake, like this one at the end of the evening meal. This flaky round cake is traditionally stuffed with almond frangipane. 

I broke several "rules" when I bought this Galette de Rois in Metz, a few days before Christmas. First of all, most connoisseurs will tell you that one shouldn't even bake Galettes des Rois before Christmas or even New Year's Day; that it is meant to celebrate the arrival of the Three Kings to Bethlehem, which occurred on January 6th.

The second break with tradition occurred with my choice of cake. Instead of the sweet frangiapane, I opted for a wonderful apple-stuffed version. Next time I want to try the chocolate and pear options too. 

Eating a Galette des Rois offers some of the excitement, at least for me, of opening a box of Cracker Jacks. That's because hidden somewhere inside the cake is a feve, originally a bean, but now a small plastic or porcelain toy. The person who finds the feve becomes the king and gets to wear a golden paper crown that is always sold with the Galette des Rois.

This year my daughter got the coveted feve. For me, there's the hope of finding it next year.

--Tracy Schneider

 

Glass Cake Plate

A Gift Of Chocolate

I've been seeking out the best of Germany's Christmas cookies these last few weeks, but nothing could have prepared me for the Aalener Spionle, a gift from one of my husband's new colleagues, Anja, that arrived the day before Christmas.

It wasn't a Christmas cookie she said, but certainly one of the best cookies in Germany. After a single bite, I would certainly agree. An almond cookie layered with chocolate-hazelnut creme and covered in dark chocolate, the Aalener Spionle is a specialty of Konditerei Ammann in the town of Aalen.

But that's not all. The Aalener Spionle or Aalener Spy, comes with its own story. It seems that sometime during the Thirty Years War, (1618-1648). Aaleners feared that their neighbors in Schwabisch Gmund would attack. The Aaleners decided that their only recourse was to send a spy into enemy camp to determine the size of their army. 

Once in hostile territory, the poor spy was quickly stopped and brought to the commander, who laughed when he learned of the spy's purpose and sent him back home with a promise not to invade. The townspeople, thrilled at the news, built a monument in the spy's honor.

And ever since 1929, the Aalener Spionle has been honored with a marvelous cookie, his portrait engraved in chocolate. Vielen Grussen, Anja. 

--Tracy Schneider

Sunday Snaps: Italian Fruit Cake

Nothing says Christmas morning in Italy like panettone, Italy's leavened Christmas fruitcake. Bakers produce 117 million panettoni and pandori (panettone's Veronese cousin) every year--sold to the tune of 579 million euros. If you've received one or the other as a gift and don't get around to opening it this week, the sweet brioche-like bread makes a decadent base for french toast.

I enjoyed my first slice after midnight mass Christmas eve when I lived in Milan. The parishioners all congregated in the church hall after mass for a glass of prosecco and a slice of cake, and its still one of my favorite ways to enjoy it.

Merry Christmas and Happy Holidays, everyone!

Photo credit: mirk74

--StellaCadente*

Follow me on Twitter @pomodorista

Buche de Noel

Wandering around Metz and peering into patisseries or pastry shops, which seem to be on virtually every corner of this charming city, is especially exciting just before Christmas when the Buche de Noel or Yule Log is big business.

The Buche de Noel is traditionally made with a yellow sponge cake that is either layered with or rolled in a chocolate butter cream. When sliced, alternating layers look like the rings of a tree.

Over the years, however, the Yule Log has been reinvented many times over, and every patisserie these days has a variety from which to choose. Made with hazelnuts and gianduia, candied chestnuts and chestnut creme, or covered in meringue to create a snow-covered log, the Buche de Noel is limited only by the imagination of the head baker.

The white Buche de Noel at the left of this photo is decorated with a fresh raspberry and blackberry, jellied strawberries, and a strand of currants that has been dusted with powdered sugar, as well as a perfect French macaron.

It's said that the concept for the Buche de Noel comes from the Celts, who went in search of giant logs to burn over the winter solstice. Today's version is a decadent successor. Joyeuses Fetes!

--Tracy Schneider

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^™

The Linzer Stabchen

The Linzer Torte is a popular dessert in Germany at Christmastime. You can find them in almost every bakery you pass. But I've been on a mission to seek out Christmas cookies, not cakes. Fortunately, I found them at our local bakery, these Linzer Stabchen or Linzer batons.

I've heard that the Linzer Torte is one of the oldest recipes we have and could date back to the mid 1600s. The crumbly pastry is made from nuts--hazelnuts, walnuts or almonds, and in the case of these cookies, the baked batons are sandwiched together with raspberry jam and then dipped in chocolate. 

Like so many German Christmas cookies recipes, these are labor-intensive. I'd just as soon pick them up at the Konditerei. But maybe you've made them yourself. Let us know!

--Tracy Schneider

Hazelnuts