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The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/German?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/German"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"32"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2862503433755626911"},"published":{"$t":"2018-05-23T14:46:00.001+02:00"},"updated":{"$t":"2018-05-23T14:46:48.356+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"A Skywalk and a Lemon Scented Asparagus Egg Feldgieker Tart"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0158\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0158\" src=\"https:\/\/farm1.staticflickr.com\/959\/41572816234_f62f534dbb_o.jpg\" width=\"650\" height=\"976\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOn a Spring day in April, I packed my camera gear and props to make the roughly one-and-a-half-hour drive from Weimar to Eichsfeld. The weather was, as true to April's nature, fairly changeable. It was warm, my spirit was high and I was really looking forward to this trip. The district of Eichsfeld is a beautiful region in Thuringia, with its rolling hills and untouched nature, the landscape at times reminds me of something taken from the chapters of a Jane Austen book: a Nature of beauty and grace. \u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/p\u003E \u003Cp\u003EI was not only going to discover some of that beauty and grace on my visit to the Sonnenstein, I was also going to take a walk on a glass footbridge above the Sonnenstein cliff. If that was not enough excitement, I was going to have the opportunity to taste some of what the Eichsfeld region produces and is famous for.\u0026nbsp; \u003C\/p\u003E \u003Cblockquote\u003E \u003Cp\u003EThe \"Skywalk\", a glass catwalk protruding approximately 14 meters from the cliff of Sonnenstein, allows the hiker to take in a 360-degree view of the stunning Thuringian landscape before them. It was completed in the Spring of 2017 and offers ethereal views not only of the Eichsfeld region in Thuringia but also the Mittlegebirge and Harz. \u003C\/p\u003E\u003C\/blockquote\u003E \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0100\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0100\" src=\"https:\/\/farm1.staticflickr.com\/894\/27424851707_ce60f84b50_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0109\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0109\" src=\"https:\/\/farm1.staticflickr.com\/975\/41572829554_66cd42190b_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E  \u003Cp\u003EThe hike up to the Sonnenstein begins at a parking place at the foot of the cliff near Holungen. It is a fairly steep climb but once mastered, the reward is a magnificent view of the breathtaking scenery and Spring colours. The hills painted in various shades of green and rape-yellow and the candyfloss like clouds against a baby-blue sky provided a much-needed comfort to my eyes. Moments like these always remind me why I fell in love with Thuringia and why I have chosen Weimar as my home. Leaving the hustle and bustle of big cities like Dubai, San Francisco or Doha behind me, it is the mix of this intact nature, the culturally rich heritage, the timeless architecture, and design, the pure generosity and friendliness of the Thuringians, and of course the food, that makes me call Thuringia home now.\u0026nbsp;\u0026nbsp; \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0114\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0114\" src=\"https:\/\/farm1.staticflickr.com\/877\/40491551200_4bb206fbcd_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0118\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0118\" src=\"https:\/\/farm1.staticflickr.com\/877\/41572831704_b3ceee8349_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0131\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0131\" src=\"https:\/\/farm1.staticflickr.com\/946\/27424844257_caa97c52b7_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0107\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0107\" src=\"https:\/\/farm1.staticflickr.com\/956\/41392640855_d771deb41e_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOnce on top of the Sonnenstein plateau the \"Friedenskreuz\", a ten-meter-high cross to honour the local poet and pastor Dr. Hermann Iseke is one of the first things that catches the eye. The location invites the visitor to linger, enjoy the moment and the views into the distance. Each time the light changes the panorama is painted in different hues for unforgettable impressions.  \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0121\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0121\" src=\"https:\/\/farm1.staticflickr.com\/945\/41392644325_cb1d9e36cf_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EIt is not just the diverse range of different nature types and the remarkable sights that has given this state the label of \"the Green Heart of Germany\". Thuringia is famous across the borders for its fabulous sausages. The mighty Bratwurst is probably the most well-known export but sausage-making in Thuringia has evolved through the centuries into genuine culinary art. The variety of different steamed, scalded, and cured sausages is truly astounding. While the taste and texture of the sausages also depend on the types of meat used, mainly pork and beef, but also turkey or venison and game, the true character of the finished product is defined by the blend of seasonings which is every butcher’s well-kept secret.\u0026nbsp;\u0026nbsp; \u003Cp\u003EAs I headed to the Eichsfelder Landschlachterei Am Ohmberg, I was very much looking forward to getting more insight into discovering more about these secrets. I met with Herr Zappe, an affectionate and good-humoured man in his sixties, although he looked far from it. We quickly found a sympathetic rapport with each other and Herr Zappe openly narrated many stories about his company and life. \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0033\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0033\" src=\"https:\/\/farm1.staticflickr.com\/961\/27424846527_7ed7c12213_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0088\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\/\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0088\" src=\"https:\/\/farm1.staticflickr.com\/965\/41392638715_9d5f2934e8_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EShortly after the Wall came down, Herr Zappe, who was working at the Landwirtschaftliche Berufsgenossenschaft (LBG) during the DDR era, decided together with his partner to establish a butcher-shop as a subsidiary company of the LBG. However, the family Zappe were keen to offer more transparency and take many of the processes into their own hands. In 1995 they decided to cut out the middle-man and with the advice of the veterinary inspection office, they decided to process each step themselves - from keeping the animals to the humane slaughtering and finally to the production of their own sausages and cured meats.\u0026nbsp;\u0026nbsp; \u003Cp\u003EIn the summer of 1998, they opened their own firm in the form known till today - the Eichsfelder Landfleischerei Am Ohmberg.\u0026nbsp; \u003Cp\u003ESince then the family Zappe have opened four shops in Thuringia, selling their special Eichsfelder sausage and cold-cuts. While the main shop is still on the old grounds in Bischofferode, Herr Zappe is proud of the achievements over the years. The company has grown, employing 20 butchers and vendors and as a 100% subsidiary of the agricultural association another 50 employees as farmers and cultivators (Landwirte) work there. Today they make over 1.5 million Euros in revenue, a fantastic sum considering Herr Zappe does not believe in extensive marketing but rather depends mainly on word of mouth. \u003C\/p\u003E \u003Cblockquote\u003E \u003Cp\u003E\"Es ist ein Selbstläufer!\" (“It’s a sure-fire sucess!”) he states \u003C\/p\u003E\u003C\/blockquote\u003E \u003Cp\u003EAs we walk through the cold-rooms of the butchery, where sausages hang in rows and rows at different stages of air-drying, Herr Zappe explains the several processes required to make a specific type of sausage. Pork is the main source of meat and they make sure that almost every part of the pig is used, not wasting anything. They slaughter a limited amount of pigs during the week, during the seasonal holiday period howerver, they increase their production.\u0026nbsp; \u003Cp\u003EIt is easy to see that Herr Zappe is filled with a certain pride at what he has achieved, although he says a few times that it is not an easy business. He introduced me to his daughter Kathrin who was behind the shop counter serving the customers who came to the shop in regular streams. As I was setting up my food shot in the shop, one thing that I noticed was that each customer that came into the shop was greeted by name.\u0026nbsp; This personal treatment is something that is of true value for Herr Zappe.\u0026nbsp; \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0026\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0026\" src=\"https:\/\/farm1.staticflickr.com\/902\/41392635425_659a5f7d15_o.jpg\" width=\"650\" height=\"433\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0054\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0054\" src=\"https:\/\/farm1.staticflickr.com\/962\/41392636675_0e70859f16_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EI ask Herr Zappe if he is happy doing what he does. He looks at me and smiles. It is a different kind of happiness - a kind that has not been easy to achieve, with the ups and downs and the ever-changing demands of our times.\u0026nbsp;\u0026nbsp; \u003Cp\u003EAs a student in agrochemistry at the University of Halle, he graduated in 1986 as Dipl. Agrar Ing. Coming back to Eichsfeld he joined the LBG as \"Pflanzenschutz Agronöm\". At that time, he tells me, agriculture had a different value in the DDR, it was an important job. Shortly after the Wall came down he became Chairman of the board of directors at the agricultural association and Managing Director of the Eichsfelder Landfleischerei. Together with his wife, who also works at the Landfleischerei, they have 3 kids and he proudly tells me that is a 4-time grandfather at 60!\u0026nbsp;\u0026nbsp; \u003Cp\u003EHelping me style my shot of the sausage board, Herr Zappe is very open and tells me some of the ingredients and spices that make the sausages so tasty. The items offered at the counter all look amazing and as Herr Zappe sees my enthusiasm he carefully asks me if I eat pork. He seems surprised that I do! But I assure him that being married to a Vogtlander and living in Thuringia since 2008 I would be missing out on the good stuff if I deprived myself of the sausage and cold-meats available here. Herr Zappe disappears for a few minutes and returns with a bag of fresh bread rolls.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Eichsfeld_Sonnenstein-0081\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Eichsfeld_Sonnenstein-0081\" src=\"https:\/\/farm1.staticflickr.com\/963\/27424849527_e4dc1f9a66_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E After my shoot, he invites me to the office spaces where his wife and 2 employees have already laid the table with a small selection of the sausage, spiced mince, and the fresh rolls. From my food props, I offer the gherkins and mustard. We all chat amiably and laugh at anecdotes, and once again I am overcome by a feeling of pure contentment.\u0026nbsp; \u003C\/p\u003E \u003Cp\u003EHerr Zappe offers me a few slices of a sausage, looking vaguely similar to a salami.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0148\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\/\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0148\" src=\"https:\/\/farm1.staticflickr.com\/951\/27424840547_8d0e038e21_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EThe \"Feldgieker\" is a specialty of the Eichsfeld region and differs to many of the other sausages. It is made fresh, after the slaughtering when the body-temperature is still at 25 C. Pork mince is seasoned with a blend of spices and put into casings, after which they are left to air-dry in maturing cold-rooms for several weeks. The thicker the sausage, the longer they have to hang to dry and mature, to allow all the flavours to unfold. Sometimes this process can take up to a year.\u0026nbsp;\u0026nbsp; \u003Cp\u003EBack at home, I am keen to create my own recipe. The idea has been developing in my head ever since I left Herr Zappe and his team in Bischofferode. That day as we were seated at the table tasting the Feldgieker, I was told that sometimes it is pan-fried and served with eggs. I have been playing with the idea ever since then. An awesome specimen of the \"Feldgieker\" has been hanging in my kitchen for a few days. \u003C\/p\u003E \u003Cblockquote\u003E \u003Cp\u003EIn my recipe, I look forward to commemorating the Eichsfeld region, but also celebrating Spring and the colours I experienced at the Sonnestein and honouring the day I spent with Herr Zappe in beautiful Eichsfeld.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/p\u003E\u003C\/blockquote\u003E \u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0139\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0139\" src=\"https:\/\/farm1.staticflickr.com\/969\/41392633095_6628bf83ee_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0142\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0142\" src=\"https:\/\/farm1.staticflickr.com\/877\/41572817644_e00ff8b2a1_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0167\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0167\" src=\"https:\/\/farm1.staticflickr.com\/961\/27424838317_5a3c42b9b3_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EMy tart has a wonderfully light flaky crust and is spread with a simple mixture of thick sour-cream and quark, seasoned with a hint of smoky paprika. Caramelized onions offer a sweet aroma, offsetting the robust flavors of the Feldgieker sausage. The grassy flavour of green asparagus highlights the essence of spring and does a great job counterbalancing the aromas of lemon zest. And the egg sunny-side up is my personal tribute to the Sonnenstein and the day spent with Herr Zappe and his team - kind, honest and incredibly friendly people who made this a memorable day for me.\u0026nbsp; Don't worry about making your own crust if you do not want to – buy a good store-bought crust. Best of all, this tart tastes great cold and can be wrapped, put in a picnic basket and enjoyed outdoors. Take it with you on your own trip discovering Thuringia.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0192\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0192\" src=\"https:\/\/farm1.staticflickr.com\/902\/27424835397_4e55067179_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0172\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html\"\u003E\u003Cimg alt=\"TTG-Asparagus_Feldgieker_Tart-by Meeta K. Wolff-0172\" src=\"https:\/\/farm1.staticflickr.com\/957\/41392629585_3f7517d2ba_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Asparagus Egg Feldgieker Tart\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lemon-scented-asparagus-egg-feldgieker-tart\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheYkX09bUnqofk6Y_CgsOrFHcpZoy_FLmYZfh3kvZaqgtMYr6hIy62BC-m78N-cXzRHXae9AxAK4NXIZnOdN0_S3EvayC34OLMc9kTzdOxfPXYKjjHd7jf7OswONx-nBxaX1srwA\/s1600\/TTG-Asparagus_Feldgieker_Tart-WM-0169.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheYkX09bUnqofk6Y_CgsOrFHcpZoy_FLmYZfh3kvZaqgtMYr6hIy62BC-m78N-cXzRHXae9AxAK4NXIZnOdN0_S3EvayC34OLMc9kTzdOxfPXYKjjHd7jf7OswONx-nBxaX1srwA\/s400\/TTG-Asparagus_Feldgieker_Tart-WM-0169.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT40M\"\u003E40 minutes\u003C\/time\u003E \u003Cbr\u003EServes: 4 \u003Cbr\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E \u003Cli itemprop=\"ingredient\"\u003E1 store-bought or homemade \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/cooking-school-tarte-d-elssser.html\"\u003Etarte flambée crust (alternatively use puff pastry\u003C\/a\u003E \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E200g natural \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E100g thick sour cream\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E½ teaspoon smoked paprika \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 teaspoon dried thyme \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003ESea salt and freshly crushed pepper to taste \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E500g green asparagus, washed and woody ends cut off \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 tablespoon olive oil \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E3-5 sprigs fresh thyme \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 to 3 slices of Eichsfelder Feldgieker, cut into small cubes \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 medium sized red onion, cut into slices \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EZest of 1 lemon \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 egg \u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EDried edible flowers (optional) \u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003ERoll out the dough on to a tart form, lined with some baking paper. Preheat the oven to 200 degrees C (please check the instructions on the packet of your crust). Mix together the quark, schmand, smoked paprika, dried thyme and season to taste. Set aside. \u003Cbr\u003E \u003Cli\u003ELay out the asparagus in a baking pan, add 1 tablespoon olive oil and the sprigs of thyme, mix and roast in the oven for approx. 15 minutes. Set aside.  \u003Cli\u003EIn the meantime, heat 1 tablespoon olive oil in a pan to medium heat. Add the onion slices and slowly sauté till golden and caramelized. Set aside.  \u003Cli\u003EPut together your tart by spreading the quark-schmand mixture on the base of the crust. Spread the caramelized onions, then lay out the asparagus spears. Spread the Feldgieker sausage over the tart. Break the egg in the center of the tart and immediately place in the hot oven. Bake for approx. 15 to 20 minutes or until the egg has set and the sides of the crust are light golden.  \u003Cli\u003ETake out of the oven and allow to cool for a few minutes, then sprinkle with the zest of lemon and if using some of the dried flowers. Enjoy warm or cold, with a salad and some olives. \u003C\/li\u003E\u003C\/ol\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E \u003Cbr\u003E \u003Cul\u003E \u003Cli\u003ENot everyone will have access to the Feldgieker – if you cannot make a trip to Eichfeld and get your hands on this sensational sausage then use any spiced salami or even a chorizo instead.  \u003Cli\u003EThe sour cream in this recipe needs to be fairly thick. If yours is thin and runny, place a cheesecloth into a sieve and allow to hang and drip for a few hours. \u003C\/li\u003E\u003C\/ul\u003E\u0026nbsp; \u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these summer tart ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Roasted Tomato Aubergine and Tahini Tart (0009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo9a2oW8M5yo1NWHJrJpnioNS8Y8hDVeV5CkBArA99oenTN6ugbpKBM15bUy5h2oPAS23hPzwh10pKmB4OATg0kLTrYJlL6McMWo8sqDvDHig6t23MYZJ9my2FaXQIFecl-uF_xw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Bacon Cheese Leek Tart (0081) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhf3YHbw-e2od4ZAgpUEsg4VY4mjHASaJJ4WXSk6o4bqPerp7_ZZyjCk7a3Wqz5MN_VOjySdmCBq49gTBD3Jm8Fg0aFz3NO8F0AlZYsuTNtgR4-OkMs_HovhNVUJDQpPJZsEZqDuQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Polenta Tomato Basil Tart (0055)\" src=\"https:\/\/farm4.staticflickr.com\/3839\/15063844609_292f38d228_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/roasted-tomato-aubergine-and-tahini.html\"\u003ERoasted Tomato Aubergine and Tahini Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/ending-on-high-note-bacon-cheese-and.html\"\u003EBacon, Cheese and Leek Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/09\/TomatoPolentaTart.html\"\u003ETomato Basil Tart with Polenta Crust\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2862503433755626911\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2862503433755626911"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2862503433755626911"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/asparagus-egg-feldgieker-tart.html","title":"A Skywalk and a Lemon Scented Asparagus Egg Feldgieker Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheYkX09bUnqofk6Y_CgsOrFHcpZoy_FLmYZfh3kvZaqgtMYr6hIy62BC-m78N-cXzRHXae9AxAK4NXIZnOdN0_S3EvayC34OLMc9kTzdOxfPXYKjjHd7jf7OswONx-nBxaX1srwA\/s72-c\/TTG-Asparagus_Feldgieker_Tart-WM-0169.jpg","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8473686633419325637"},"published":{"$t":"2017-03-22T17:04:00.000+01:00"},"updated":{"$t":"2017-03-22T17:14:58.536+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"}],"title":{"type":"text","$t":"Cardamom And Orange Infused Quarkbällchen \/ Doughnuts"},"content":{"type":"html","$t":"\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0073\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0073\" src=\"https:\/\/c1.staticflickr.com\/3\/2829\/33517573786_86714958c9_b.jpg\" width=\"645\" height=\"967\" meta property=”og:image”\u003E\u003C\/a\u003E  \u003Cp\u003EThe last couple of weeks I’ve had my head down (mostly) and have been trying to get a lot of paperwork and organization done. The big “T” has been looming in our house and I have been procrastinating on this for as long as I possibly can.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe big “T” word? That would be the tax return paperwork! It’s the kind of job I dislike doing and although it really is a no brainer - just listing and sorting the paperwork I always seem to find something more urgent, creative, and interesting to do. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0056\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0056\" src=\"https:\/\/c1.staticflickr.com\/3\/2822\/33175044860_88e91b29ba_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Ch2\u003EDoughnut or Donut?\u003C\/h2\u003E\u003Cp\u003EThe official dictionary spelling of the word is \u003Cem\u003Edoughnut\u003C\/em\u003E with \u003Cem\u003Edonut\u003C\/em\u003E generally being listed as a variant of the preferred original spelling.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0016\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0016\" src=\"https:\/\/c1.staticflickr.com\/3\/2884\/33517576306_01a7c8574b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAdd to this more paperwork in the form of invoicing, working on a script for a new concept with a client, and help on 9th Grade assignments I was feeling kind of low. Although I have had my camera in my hands a few times it was mostly for quick test shoots to test a background or an idea. My day job at the university was also sucking the last bit from me and I was missing the creativity\u003C\/p\u003E\u003Cp\u003EI covet a few continuous hours where I can simply cook and photograph a few recipes for the blog! I admire those people who find the time and the focus to experiment and work on their creativity. Although my ideas are oozing, I am not finding the time to really realize them at the moment. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0011\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0011\" src=\"https:\/\/c1.staticflickr.com\/4\/3727\/32714830244_4a2569f944_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EDunkin’ Donuts was founded in 1950, and that is precisely when the use of \u003Cem\u003Edonut\u003C\/em\u003E first started to pick up steam. Ten years later in 1960 it went up like a rocket.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0023\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0023\" src=\"https:\/\/c1.staticflickr.com\/3\/2813\/32714831254_22503ec92a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA forced break – often a must to review and to get a better overview, took me into the kitchen in search of something to cook and experiment. The look on my face must have alerted my husband as he warned that paperwork for the tax return really needed priority. I do not remember what I barked but obviously I bit hard as he retreated to tend to the wound. I had no time to be sorry or to tend to my guilty conscious my mind was set and I really needed to satisfy a deep inner craving.  \u003Cp\u003EMy deep fat frying cravings are – well hidden fairly deeply! I hardly ever deep fat fry – usually turn to baking the items or simply not going there at all. It would be like waking up the sleeping giant. But every now and then I will buy an extra bottle of oil for the sole purpose of making pakoras, churros or … doughnuts.  \u003Cp\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0068\" src=\"https:\/\/c1.staticflickr.com\/4\/3674\/32714829344_6639fb0507_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch2\u003EPreferred Spelling?\u003C\/h2\u003E\u003Cp\u003EAlthough both spellings are acceptable, many style guides prefer the traditional \u003Cem\u003Edoughnut\u003C\/em\u003E, a preference that is also supported by popular usage. \u003Cem\u003EGarner’s Modern American Usage\u003C\/em\u003E list \u003Cem\u003Edoughnut\u003C\/em\u003E as the preferred spelling. It\u003Cem\u003E \u003C\/em\u003Estates that \u003Cem\u003Edonut \u003C\/em\u003Eor worse yet \u003Cem\u003Edo-nut\u003C\/em\u003E “should be reserved for eatery names and advertising,” not the world of publishing.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0060\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0060\" src=\"https:\/\/c1.staticflickr.com\/4\/3940\/33517575076_6c731b414a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESo as last week seemed longer than usual and I needed something to nibble on and I wanted to work on bringing my creative photography mojo back to the surface after being buried under all the paperwork for days! The kitchen, my favorite spice, a jar of tangy quark, flour ... the deep fat fryer and me! What happened was sublime in more ways than one.  \u003Cp\u003E\u003Ci\u003EQuarkbällchen\u003C\/i\u003E are a popular treat in Germany and are often sold at markets and bakeries. What makes them quintessentially different, and much tastier than its American counterpart the doughnut, is that it makes use of quark (find my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\"\u003Ehomemade recipe for quark\u003C\/a\u003E), which is a silky yogurt-like fresh cheese widely available in Germany. The quark adds extra moisture, giving the treats a milky flavor and a lighter smoother texture. Literally translated Quarkbällchen means “little quark balls” and although small do not be mislead – they are dangerous and one will never be enough. In my version I infused the batter with a good pinch of cardamom and orange zest to give it a warm, zesty flavor. Both work amazingly with the tangy quark. \u003Cp\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0076\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33175045380\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0076\" src=\"https:\/\/c1.staticflickr.com\/3\/2854\/33175045380_8ab2aca5a6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cardamom And Orange Infused Quark Doughnuts\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cardamom-and-orange-infused-quark-doughnuts\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiniGWLuj3qFIHKZDEiGioJk61QSfb78zTaFUe-e4L5yna-uS1tJ48kmOViS6ma4Cft0O0Bzr2Jh3Kt545VMlgLKTCyp-vFQRzNeMG1_MKJMxAzVYzPkSfHwGOHWRg5Iiv-VZc\/s1600\/Cardamom+Infused+Quark+Donuts-Green+Chai-by+Meeta+K.+Wolff-0035.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiniGWLuj3qFIHKZDEiGioJk61QSfb78zTaFUe-e4L5yna-uS1tJ48kmOViS6ma4Cft0O0Bzr2Jh3Kt545VMlgLKTCyp-vFQRzNeMG1_MKJMxAzVYzPkSfHwGOHWRg5Iiv-VZc\/s400\/Cardamom+Infused+Quark+Donuts-Green+Chai-by+Meeta+K.+Wolff-0035.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT40M\"\u003E40 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes roughly 20 doughnuts \u003Cbr \/\u003E\n\u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g quark\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon cardamom powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 organic orange\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eextra sugar to coat the doughnuts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E500g neutral flavored oil to deep fat fry\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EUsing your fingers rub together the orange zest and sugar to really get the flavors out. In a standmixer fitted with the paddle attachment, whisk together flour, sugar and orange zest, quark, baking powder, salt and cardamom powder into a thick and sticky dough.\u003Cbr \/\u003E\n\u003Cli\u003EPour the oil in a pot and bring it up to approx. 170 C (see note below). Alternatively, use a deep fat fryer.\u003Cbr \/\u003E\n\u003Cli\u003EUsing an ice-cream scoop, scoop out balls of dough and roll them quickly in the palm of your hands. Carefully drop into the oil - one by one. Make sure never to overfill the pot with your doughnuts, otherwise the temperature of the oil will drop and the dough will soak up too much fat.\u003Cbr \/\u003E\n\u003Cli\u003EFry the doughnuts for 3 to 5 minutes turning them around with a slotted spoon to ensure they are evenly colored on all sides. \u003Cbr \/\u003E\n\u003Cli\u003ESpread out some paper towels on a plate. Put the extra sugar into a plate. Take the doughnuts our of the hot oil and allow to drip on the paper towels. While the doughuts are still hot, place them on the plate with extra sugar and coat them well. \u003Cbr \/\u003E\n\u003Cli\u003EServe while still warm!\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Ch2\u003ENotes\u003C\/h2\u003E\u003Cul\u003E\u003Cli\u003ETo test for the perfect temperature - immerse a wooden skewer into the oil and if bubbles start forming around it - the oil has reached the right temperature to fry.\u003Cbr \/\u003E\n\u003Cli\u003ETo ensure crispy and not soggy doughnuts it is vital to keep the temperature of the oil at a constant level - 170 C is perfect\u003Cbr \/\u003E\n\u003Cli\u003EAs always with dealing with hot oil - be careful not to splash and keep a good distance from the pot when dropping in the doughnuts\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0035\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html\"\u003E\u003Cimg alt=\"Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0035\" src=\"https:\/\/c1.staticflickr.com\/3\/2836\/33517577256_1966f8e70f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThese are fluffy, soft and light, these sweet sugared pillowy balls of dough will melt in your mouth. You will notice after your first bite that they are moister and tangier than the American style donuts. That is the first realization and as you continue you will taste the tangy quark, infused with my favorite \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E and that wonderful not of orange to perk up the flavors. It was the much needed break to get me back in front of my desk, of course with a few of these and a cup of steaming green chai! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-h4P5SOTH7T8\/WKQnFB868BI\/AAAAAAAAW0w\/-83FAvJhvz4\/s1600-h\/Rome2017-IG_SB-3%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Rome2017-IG_SB-3\" style=\"margin: 0px 17px 0px 0px\" alt=\"Rome2017-IG_SB-3\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-cWmpXbuSwtY\/WKQnGlbndwI\/AAAAAAAAW00\/zE0JslN07eM\/Rome2017-IG_SB-3_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"350\" height=\"350\"\u003E\u003C\/a\u003E \u003Ch2\u003ERome 2017 | Food \u0026amp; Lifestyle Photography and Styling Retreat\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EJoin us for a ower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E \u003Cp\u003EWe still have a tickets for this small and intensive workshop. Meet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. It will be a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops.  \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/a\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these special sweet treats from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Saffron Cardamom Doughnuts (009) by Meeta K. Wolff\" border=\"0\" alt=\"Saffron Cardamom Doughnuts (009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqoWkh25CeuA-6KIKEEO2cNuuJXKJKCq2pObNr3DQDzB_CBzREMSHSA8VywC1JJU72Sg7yx6uTAc4kcGH7HvnJBwbIFbQvv49b2qam0dr0lkwuqhCmA8aoDICyHgGuDK3_ZJRDYA\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Kanelbullar-0094-WM\" src=\"http:\/\/farm8.staticflickr.com\/7117\/7710518474_89bfab9b85_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Semlor-Swedish Cream Buns 0117\" src=\"https:\/\/v4s1.yimg.com\/sj\/2810\/12908147933_0de0cdd608_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html\"\u003ESaffron and Cardamom Doughnuts with Pistachios\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html\"\u003EKanelbullar–Swedish Cinnamon Buns \u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/03\/SemlorSwedishCreamBuns.html\"\u003ESemlor - Swedish Cream Buns\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8473686633419325637\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8473686633419325637"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8473686633419325637"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/03\/cardamom-orange-quark-doughnuts.html","title":"Cardamom And Orange Infused Quarkbällchen \/ Doughnuts"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiniGWLuj3qFIHKZDEiGioJk61QSfb78zTaFUe-e4L5yna-uS1tJ48kmOViS6ma4Cft0O0Bzr2Jh3Kt545VMlgLKTCyp-vFQRzNeMG1_MKJMxAzVYzPkSfHwGOHWRg5Iiv-VZc\/s72-c\/Cardamom+Infused+Quark+Donuts-Green+Chai-by+Meeta+K.+Wolff-0035.jpg","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8347625190794817992"},"published":{"$t":"2017-02-08T09:30:00.000+01:00"},"updated":{"$t":"2017-03-24T17:23:54.479+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"}],"title":{"type":"text","$t":"German Style Smoked Gammon and Split Pea Stew"},"content":{"type":"html","$t":"\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-Cover\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32750686835\/in\/photostream\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-Cover\" src=\"https:\/\/c1.staticflickr.com\/1\/259\/32750686835_943a4cc7cf_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E  \u003Cp\u003EImagine that stories were like a stew or a soup. People could weave their stories with ladles of wonderful rich, thick and flavorsome ingredients, adding their own culturally unique seasoning to their tales. Just like stews, all cultures and each tradition intertwines its own specific aromas and tastes – and so their stories could be spicy, sweet, bitter or pungent. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EImagine however if we were served the same bland broth every day. There was nothing saucy or spicy about it, lacking in zest and taste, we were confronted with a flat insipid brew day-in-day-out. Our stews requires a skilful cook to combine diverse ingredients, cleverly pairing an assortment of flavors and aromas to create a soul satisfying dish, in the same way our stories depend on the variety of cultures, religions and traditions represented by the people who stand behind them. The storyteller’s experiences pepper his story making it distinct, compelling, exotic and engaging to the rest of us. Just like we have no appetite for a watery and tasteless broth, our inner core has no desire for banal and characterless fables.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0086\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32626783601\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0086\" src=\"https:\/\/c1.staticflickr.com\/1\/600\/32626783601_c151671f5b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBuilding a wall around our wisdom and intelligence and banning cultures and societies has all the makings of that very bland broth we do not want to be served. Not today, not tomorrow – never – not when we know that there are vibrant ingredients and piquant expertise to enrich and spice up our way of life. If we can open up our kitchens to foreign and exotic ingredients and flavors allowing Indian spices, Mexican jalapeños, Arabic zaatar, African yams, Chinese noodles or Japanese rice to enrich our stews, opening our hearts to the stories from foreign cultures will cultivate and season our minds. \u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0105\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32626780081\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0105\" src=\"https:\/\/c1.staticflickr.com\/1\/583\/32626780081_0e257ac635_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0099\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32626782081\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0099\" src=\"https:\/\/c1.staticflickr.com\/1\/504\/32626782081_189ce9386d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EYesterday my shopping route took me, besides my regular market visit, to the Asian store, the Syrian store, the Turkish store then the organic store. As I got into the car to head back home I thought how absolutely lucky I am to have the luxury of this diverse range. I felt enriched and happier as at each of these stores I chatted to the store owners. We talked politics (number one topic currently), told stories of our family issues and shared food recipes and tips. If Germany's immigrant policy would have been any different, I \/ we would not have this huge advantage of diverse lifestyles and wonderful insight and exchange of cultures. At the university where I work, we have a saying \"Wir sind bunt!\" It translates to \"We are colorful!\" reinstating it, it is not just the color of skin but also the colorful characters, vibrant cultures, insightful religions and knowledgeable experience that makes for a very flavorful stew!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0122\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32597149212\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0122\" src=\"https:\/\/c1.staticflickr.com\/1\/773\/32597149212_f2124ca3f6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0127\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/32709554856\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0127\" src=\"https:\/\/c1.staticflickr.com\/1\/512\/32709554856_3a6f309eb8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy smoked gammon and split pea soup is very much inspired by the German kitchen. The “Erbsensuppe” is a well known stew served commonly during winter at many ski resorts in Germany and Austria. While Weimar certainly is not a ski resort but the last few weeks it has been freakishly cold. While thick socks, fleecy blankets and flannels did a lot to keep the cold away we relied on such hearty stews to warm us from the inside.  \u003Cp\u003EThere are so many wonderful layers of flavors in this stew making it not only a grand weeknight family dinner but can very well be served as an informal dinner with friends. Smoked gammon adds that amazing husky rustic aroma to the soup. While the root vegetables bring out the slight sweetness, the split peas emphasize the bold rustic taste. \u003Cp\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0110\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31936325633\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0110\" src=\"https:\/\/c1.staticflickr.com\/1\/726\/31936325633_e0039e184c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote\u003C\/b\u003E: Many people get confused by the difference between gammon and ham. There is not much of a difference to be honest! Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. Salting preserves food by drawing the moisture out, therefore allowing the meat to mature safely and to develop flavor. If you cannot find gammon in your stores by all means use a good cured ham instead.\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Smoked Gammon and Split Pea Stew\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/smoked-gammon-and-split-pea-stew\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQ4w-GH5Db4yAL0sPQ5jLO84w6TawtbHZb_IlqW4MyJp1hAG3-MviiWarroT634rm4vJYipFTDOWFIcRG86fFHLInVpWwhpYIO6njHz43x7tlDWO718XOW1h1rYNLdEix8Ffjz\/s1600\/Smoked+Gammon+Split+Pea+Stew+FB-Tutorialpng.png\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQ4w-GH5Db4yAL0sPQ5jLO84w6TawtbHZb_IlqW4MyJp1hAG3-MviiWarroT634rm4vJYipFTDOWFIcRG86fFHLInVpWwhpYIO6njHz43x7tlDWO718XOW1h1rYNLdEix8Ffjz\/s400\/Smoked+Gammon+Split+Pea+Stew+FB-Tutorialpng.png\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H00M\"\u003E2 hours\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 6  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E400g green split peas, picked through, small stones discarded\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large carrot, peeled and cut into bite-sized pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large parsnip, peeled and cut into bite-sized pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 medium onion, peeled and coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large clove garlic, smashed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 bay leaf\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3-5 springs each marjoram and thyme \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 litres vegetable stock\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E900g smoked gammon, sliced and cut into cubes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g bacon cubes\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EDrizzle of extra virgin olive oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g pumpkin seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EParsley\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPut the split peas in a bowl, cover with water and set aside. \u003Cbr \/\u003E\n\u003Cli\u003EHeat the olive oil in a large, heavy bottom pot over medium heat. Add carrot, onion and parsnip and season with salt and pepper. Cook, stirring, until the vegetables soften - this should take about 5 to 8 minutes. Add garlic and cook for another 2 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EDrain the split peas and add them to the pot. Add the bay leaf, herbs, broth and approx. 800g of the gammon cubes. Give it a good stir, bringing the liquid to a boil over high heat. Make sure you stir regular to keep the peas from sticking to the bottom and scorching. Lower the heat, cover and simmer for a good hour \/ hour and half or until the split peas are are soft and have broken down and the soup is thickened considerably. If you find it too thick just add some water or stock if available. \u003Cbr \/\u003E\n\u003Cli\u003EWhile the soup is simmering heat a non-stick frying pan on high heat. Add the bacon cubes and fry until the fat is released, then add the remaining 100g gammon cubes. Sprinkle with a pinch of sugar to allow the bacon and gammon to caramelize in their own fat. Stir to keep form sticking to pan. \u003Cbr \/\u003E\n\u003Cli\u003ETaste the stew and adjust seasoning accordingly. \u003Cbr \/\u003E\n\u003Cli\u003ETo serve, ladle the stew into bowls, drizzle with extra virgin olive oil, sprinkle with bacon and gammon, a few pumpkin seeds and scatter with chopped parsley\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0101\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31907372864\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Smoked Gammon Split Pea Soup-by Meeta K. Wolff-0101\" src=\"https:\/\/c1.staticflickr.com\/1\/259\/31907372864_1bb9382d7f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EWhat I truly love about this stew, besides the wonderful savory and hearty taste, is the amazing textures that come together. It is the kind of soulfood that one needs to comfort when the world looses its balance and you need a moment to find your bearings. When much around you stops making sense and within a matter of two weeks a lot of what was valued and cherished seems to have come undone. This stew is not the answer but it is a booster to help us resist! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003E\u003Cimg style=\"margin: 0px 14px 0px 0px\" alt=\"Early-Bird-Rome2017-IG_SB-2\" align=\"left\" src=\"https:\/\/c4.staticflickr.com\/1\/526\/31978327171_d014ab3db0_b.jpg\" width=\"300\" height=\"300\"\u003E\u003C\/a\u003E \u003Ch2\u003ERome 2017 | Food Photography and Styling Retreat\u003C\/h2\u003E\u003Cp\u003E\u003Cstrong\u003EPower-packed 2-day photography retreat in the stunning rolling hills of Sabina!\u003C\/strong\u003E \u003Cp\u003EMeet like-minded people and focus on your passion for food \/ lifestyle photography in a positive and encouraging environment. I believe in providing a memorable experience - be it the stunning landscapes, the delectable dishes we cook, the knowledgeable tours we take and the incredible insight of the people connected with the workshops.  \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/01\/rome-2017-food-photography-workshop.html\"\u003EDetailed Workshop Information, Complete Programme and Tickets\u003C\/a\u003E\u003C\/h2\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these super stews and soups from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Celeriac Kohlrabi Parsnip Soup by Meeta Wolff 0042\" alt=\"Celeriac Kohlrabi Parsnip Soup by Meeta Wolff 0042\" src=\"https:\/\/farm2.staticflickr.com\/1587\/25666112972_2fca614749_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Creamy Cauliflower Soup (0094) by Meeta K. Wolff\" border=\"0\" alt=\"Creamy Cauliflower Soup (0094) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5h6zLvUB4EhM5YuOsOktT47xdM3zTFoZ62qt0TmjfQyHrWtvEiVfuxhaKXqgDdWYdHM4ZT22kVkSObiWyqh6U5fPjptdUPpQkDeFrnfPy16VS7nGhbd-L4uHJTJpag_GWww2qQQ\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Pumpkin Persimmon Soup (0029)\" src=\"https:\/\/farm8.staticflickr.com\/7401\/16185860728_d3bdae4cba_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/03\/kohlrabi-celeriac-and-parsnip-soup.html\"\u003EKohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/01\/donna-hay-creamy-cauliflower-soup-with.html\"\u003ECreamy Cauliflower Soup with Parmesan Cauliflower Crumbs\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/pumpkin-persimmon-soup.html\"\u003EPumpkin and Persimmon Soup with Wild Herbs\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8347625190794817992\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/02\/smoked-gammon-and-split-pea-stew.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8347625190794817992"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8347625190794817992"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/02\/smoked-gammon-and-split-pea-stew.html","title":"German Style Smoked Gammon and Split Pea Stew"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQ4w-GH5Db4yAL0sPQ5jLO84w6TawtbHZb_IlqW4MyJp1hAG3-MviiWarroT634rm4vJYipFTDOWFIcRG86fFHLInVpWwhpYIO6njHz43x7tlDWO718XOW1h1rYNLdEix8Ffjz\/s72-c\/Smoked+Gammon+Split+Pea+Stew+FB-Tutorialpng.png","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2639807628841516943"},"published":{"$t":"2016-12-13T09:00:00.000+01:00"},"updated":{"$t":"2016-12-14T08:50:18.315+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Cookie Post | Butter Spekulatius Dark Chocolate Orange Spritz Cookies \u0026 Sea Salt Dark Chocolate Raspberry Cranberry Pistachio Rocky Road"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0057\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/christmas-cookie-post-2016.html\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0057\" src=\"https:\/\/c7.staticflickr.com\/1\/657\/31228072390_d6dcc18cfb_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIt does not feel very much like Christmas – weather-wise. After a few days of extreme cold with -10 degrees, where the entire landscape was frozen in sparkly white ice crystals, it is now too warm and a mix between windy grey skies and a moisture in the air.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAlthough Christmas is an adopted Holiday for me I love all of the magical charm Christmas brings along. The Advent calendar, candles, sparkly lights, baubles and decorations all enamour me immensely. My decorations are often natural with lots of wood, earthy colors, wreaths and spices. I like making more personal advent calendars for both my men. For Soeren I made one several years ago - I think he was three – using red and green felt I stitched small bags and decorated each with a Christmas motive and a number 1 through 24. Each year I pack the bags with his favorite chocolates and something small and useful. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0073\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31484562901\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0073\" src=\"https:\/\/c6.staticflickr.com\/1\/576\/31484562901_d84e764ee7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EFor my husband I made this grown up naughty boozy calendar with small bottles of schnapps or boozy chocolates - small surprises hidden in the boxes for each day till Christmas Eve. It was an easy readymade template that I put together in two evenings with a few glasses of wine and a piece or two of stollen and Michael Bublé humming through the speakers. The Advent season is an important rich in tradition time in Germany.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0103\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31484565501\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0103\" src=\"https:\/\/c6.staticflickr.com\/1\/509\/31484565501_a1cab60f35_b.jpg\" width=\"645\" height=\"430\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ca title=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0104\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31228069730\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Advent Calendar by Meeta K. Wolff-WM-0104\" src=\"https:\/\/c3.staticflickr.com\/1\/698\/31228069730_d1b4269f4b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA big part of the Christmas culture in Germany is Advent, which starts punctually on the first day of December and\/or first Advent. The Advent calendar is the first of the little surprises that actually chime in the countdown to Christmas. The traditional ones made out of card with a little treat hidden behind each “window” or “door” are popular and available in many stores. I prefer the more individual ones, which can be made with fir tree branches, a wreath or just a pieces of string with bags and boxes hanging from them. Families wake up every morning and often the first place they head to, is their own personal Advent calendar, feeling the bag or shaking the box trying to guess what is inside. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0082\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/30759378744\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0082\" src=\"https:\/\/c1.staticflickr.com\/1\/388\/30759378744_4cb3669a78_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe “Adventskranz” or Advent Wreath is another very German tradition here. Many families in Germany put an Advent wreath on the living room table on the fourth Sunday before Christmas. The wreaths have four large candles and, traditionally, pinecones and berries. Each Sunday before Christmas a candle will be lit until all four candles light the room. The Advent wreath tradition is especially observed in households where the decorated tree is not put up\u0026nbsp; until Christmas Eve. Until then, the Advent wreath provides the heart-warming candlelight and evergreen aroma throughout the month. Each Advent Sunday families gather around and enjoy an afternoon tea and coffee with homemade baked stollen and cookies. In our home we invite friends and family to enjoy the Christmas cookies, cakes and stollen – sometimes accompanied with some Glühwein. This is what my \u003Ca href=\"https:\/\/www.instagram.com\/p\/BNRc5dEj5jY\/?taken-by=meetakwolff\"\u003EAdventskranz looks like this year\u003C\/a\u003E. Over the years we have developed a ritual in our home and each Advent Sunday we bring down one or two pieces of Christmas decoration from our attic. The “Räuchermännchen” the classic incense smokers, the wooden pyramid with long stemmed candles or the “Schwibbogen” – a candle arch, given to me by my inlaws – handcarved from the Ore Mountains or my favorite Nutcracker I found last year at a second hand shop!  \u003Cbr \/\u003E\n\u003Cp\u003EChristmas markets adorn the center of almost every town and village in Germany. Although the more famous ones like the ones in Nuremburg, Dresden or Munich are well-known across the borders, those charming smaller ones often captivate me more. Apparently there are over 2,500 Christmas markets across Germany each inviting visitors to enter the festive mood. Markets commonly feature a nativity scene, and vendors offer a wide variety of gifts, including many that are still hand crafted, which make great unique presents. There is a wide array of mouthwatering foods like grilled sausages, freshly baked tarts and stuffed breads, fried fish on a fresh bread roll (\u003Cem\u003EBackfisch\u003C\/em\u003E), sautéed mushrooms, roasted chestnuts and candied almonds. There will be fruit punch and Glühwein or mulled wine, crepes and doughnuts – all enticing to take a long stroll through the city.  \u003Cp\u003EA pivotal part of the Christmas celebration is the Christmas tree and often a matter of great pride. In Germany the trees are commonly real trees and are usually conifers such as fir, spruce or pine. According to German custom the trees are usually brought into the house on Christmas Eve and decorated with candles or strings of lights, as well as a variety of intricate ornaments. The three of us usually pack a thermos with hot chocolate and a few cookies and head out to a little plantation of conifer trees. We walk through the rows and rows of trees, armed with an axe and a saw looking for our perfect three. When it snows there is a magical mood as the snow crackles under our feet and the flakes cover the needles and pinecones. If it rains, our boots squish in the muddy paths while the drops of water gleam on the tips of branches. Warm days and sunny blue skies light up the entire plantation with an uncharacteristic feel. Whatever the weather, our ceremony each year, after we have found that gorgeous tree and after it has slid into the net and loaded into the car, is to sit in the boot of the car, feet dangling and celebrate with our chocolate and those homemade cookies.  \u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0065\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31600910175\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0065\" src=\"https:\/\/c8.staticflickr.com\/1\/641\/31600910175_96b8d2f915_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ECookies are a big part of Christmas for us. Not only are they always the perfect treats during the Advent tea afternoons they make awesome gifts for colleagues, friends and teachers. I make sure to bake enough to give away as presents but also enough for us to indulge all the way till Christmas.  \u003Cp\u003EThis year I was invited to my best friend place to spend an evening of baking. While we baked we opened a nice bottle of wine, lit up candles and put on some Christmas music. My friend’s mother joined us and she brought along all her cookie baking know-how. I was thankful as she has the wonderful ability to shape and form the tiniest of cookies. She also brought along some small wooden spekulatius forms that allowed us to make picture perfect cookies.  \u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0070\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31453878042\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0070\" src=\"https:\/\/c3.staticflickr.com\/1\/381\/31453878042_61a25e407f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EIn my cookie box this year for you are these special butter spekulatius cookies – very traditional and very German, Spritz cookies infused with orange and dipped in rich dark chocolate and the rather untraditionally German, rocky road spiked with fleur de sel, pistachios, freeze dried raspberry and cranberries are decadent and just so good. Other cookies in my cookie box this year were these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/12\/christmascookies2014.html\"\u003ENorwegian Christmas cookies\u003C\/a\u003E, my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/cookie-cravings-vanilla-kipferl.html\"\u003EVanilla Kipferl\u003C\/a\u003E and these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\"\u003ELinzer Cookies with Lingonberry and Cloudberry Jam\u003C\/a\u003E from last year’s cookie post.  \u003Cp\u003EEnjoy this year’s cookie post and I hope you find pleasure in baking some of these great recipes. Make enough as they are great gifts – spread the great Christmas spirit and tradition.  \u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: German Butter Spekulatius \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/german-butter-spekulatius\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYQ1HVHD1oJ5XlccMht88muMNEo16EWydHGadGB916JtL2pP2pTIIxTZDK_jCckSTTiRswyYFj3kqOXyLTIwIQQr1t9ntyRm3-TG_CkH1WLFTfAlVoY6Z2O25Kg6zws1RPG2tv\/s1600\/Christmas+Cookies+2016+by+Meeta+K.+Wolff-WM-0065.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYQ1HVHD1oJ5XlccMht88muMNEo16EWydHGadGB916JtL2pP2pTIIxTZDK_jCckSTTiRswyYFj3kqOXyLTIwIQQr1t9ntyRm3-TG_CkH1WLFTfAlVoY6Z2O25Kg6zws1RPG2tv\/s320\/Christmas+Cookies+2016+by+Meeta+K.+Wolff-WM-0065.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT3H45M\"\u003E3 hours 45 minutes includes 3 hours resting time\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: 50-60 small cookies  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150g Butter, cold and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg, medium\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon ground cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of ground cloves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of ground cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon ginger podwer\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g very finely ground almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon baking powder\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl of a stand mixer place the butter, egg and the sugar. With the whisk attachment beat the mixture for 10 minutes until fluffy. Add the lemon zest, ground almonds and the spices. With a spatula, mix into the mixture. \u003Cbr \/\u003E\n\u003Cli\u003EThen add the baking powder and flour and once again with the spatula mix together. Then with your hands, quickly bring the dough together into a ball. Flatten into a disk, place on a plate and cover with plastic wrap, then refrigerate for 1 hour.\u003Cbr \/\u003E\n\u003Cli\u003ELine a baking tray with some baking paper. On a floured counter-top roll out the dough to about 4 mm thickness. Using a small cookie cutter cut out the cookies and place each on the tray. Using a cookie stamp \/ spekulatius roller, indent the motives on the cookies. Place the tray back into the fridge and allow to rest for 2 hour. \u003Cbr \/\u003E\n\u003Cli\u003EPreheat the oven to 175 degrees C. Bake the cookies for 10 to 12 minutes. Watching them very carefully so that they do not darken. If you find they are place another baking tray under the cookie tray and cover the cookies with baking paper. Remove from the oven and allow to cool completely on a wire rack. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EFor Perfect Spekulatius Cookies:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EMake sure you do not knead or handle the dough too much. It tends to loose structure and will become too crumbly to roll out so thinly. \u003Cbr \/\u003E\n\u003Cli\u003EMy mother-in-law prepares the shortcrust pastry a day earlier and leaves the dough to rest in a cool place closer to room temperature rather than the fridge. This gave the dough a very pliable consistency making it easy to roll out and work with. \u003Cbr \/\u003E\n\u003Cli\u003EIn the oven the spekulatius cookies tend to brown \/ burn very easily as they are very thin. Keep an eye on them through out the baking process.\u003Cbr \/\u003E\n\u003Cli\u003EAfter baking and cooling the cookies should be crispy. Make sure the dough is rolled thinner as you normally would roll out the classic butter cookies.\u003Cbr \/\u003E\n\u003Cli\u003EStore these cookies separately in a dry cookie tin. Make sure you do not store them with moister kinds of cookies - otherwise these become soggy!\u003Cbr \/\u003E\n\u003Cli\u003EIn Germany one can find special spekulatius spice mixes but I really prefer using my own individual whole spices and quickly grinding them. This is my favorite spice combination but you can also use ground nutmeg or allspice to complement the other spices. \u003Cbr \/\u003E\n\u003Cli\u003EYou really do not need the fancy cookie stamps if you do not have them any simple cookie cutter with different Christmas motives will work just as well. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003Ca title=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0090\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31563252836\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0090\" src=\"https:\/\/c5.staticflickr.com\/1\/54\/31563252836_be6b90c095_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Sea Salt Dark Chocolate Raspberry Cranberry Pistachio Rocky Road\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/sea-salt-dark-chocolate-raspberry-cranberry-pistachio-rocky-road\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9_wfJ2hQb3GkFEEAX_yhtSHXd5oG1fY6bxN_JdevsuGWF4GMxMpSBu4UO4DwsZDfdI80ck2kB6DZQVqlHLvFMtMvYDiO3l5-bx9_gowjxT3C2ml9glKzq5gPaAfQDvlEuVYl6\/s1600\/ChristmasCookies2016-WM-0088.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9_wfJ2hQb3GkFEEAX_yhtSHXd5oG1fY6bxN_JdevsuGWF4GMxMpSBu4UO4DwsZDfdI80ck2kB6DZQVqlHLvFMtMvYDiO3l5-bx9_gowjxT3C2ml9glKzq5gPaAfQDvlEuVYl6\/s320\/ChristmasCookies2016-WM-0088.jpg\" width=\"235\" height=\"354\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H00M\"\u003E1 hour including refrigerator time\u003C\/time\u003E \u003Cbr\/\u003E\nMakes: 25 pieces \u003Cbr\/\u003E \n\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E25 large marshmallows\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E800g dark chocolate, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 1\/2 tablespoons pistachios, coarsely chopped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea few pinches of course sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons freeze dried raspberries, crushed\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons dried cranberries, unsweetened\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ELine a baking tray approx. 20cm x 30cm with some baking paper. Arrange the marshmallows side-by-side in the tray. \u003Cbr \/\u003E\n\u003Cli\u003EPour over the melted dark chocolate and rap the tray a few times on the counter-top to get rid of any air bubbles and to evenly distribute the chocolate.\u003Cbr \/\u003E\n\u003Cli\u003ESprinkle the sea salt, crushed freeze dried raspberries, cranberries and pistachios over the chocolate.\u003Cbr \/\u003E\n\u003Cli\u003ERefrigerate for 30 minutes or until the chocolate is set and firm. Using a sharp knife cut into bars or along the sides of each marshmallow for individual portions. These rocky roads will keep for up to a week in a cook dark place. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EGift Ideas:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003ETo give these as gifts wrap the bars in some wax paper then wrap in wrapping paper, tying each end with some string. Decorate with wooden stars or pine cones. \u003Cbr \/\u003E\n\u003Cli\u003EIndividual pieces can be put in small brown paper bags and tied with colorful string and natural decorations - these will be a real eye-catcher. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0062\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31563249696\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff-WM-0062\" src=\"https:\/\/c1.staticflickr.com\/1\/270\/31563249696_56855614d3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Dark Chocolate and Orange Butter Spritz Cookies \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/dark-chocolate-and-orange-butter-spritz-cookies\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX-5_I7I7Egy0GcEVr9j5Htb8ksxEFHa2_0gjUi8MQi8x92tTdfZhzzKXxB8lCtuYSbcHnA0gfBiIpEeRRMb9eIkHJ6qPrMKCQvASHPPH8qw5XEqqQAA5MRENxq1kp550sqMUw\/s1600\/ChristmasCookies2016-WM-0059.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgX-5_I7I7Egy0GcEVr9j5Htb8ksxEFHa2_0gjUi8MQi8x92tTdfZhzzKXxB8lCtuYSbcHnA0gfBiIpEeRRMb9eIkHJ6qPrMKCQvASHPPH8qw5XEqqQAA5MRENxq1kp550sqMUw\/s320\/ChristmasCookies2016-WM-0059.jpg\" width=\"235\" height=\"320\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H00M\"\u003E1 hour\u003C\/time\u003E \u003Cbr\/\u003E\nMakes: 35 cookies \u003Cbr\/\u003E \n \n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E200g Butter, softened\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E8 tablespoons milk \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g cornflour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g dark chocolate, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 orange\u003C\/li\u003E\u003C\/ul\u003E\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl of a standmixer place the butter and using the whisk attachement, whisk until creammy. Rub the orange zest into the sugar with your finger tips, then transfer into the bowl along with the egg and continue to whisk until smooth fluffy. Pour the milk and incorporate into the mixture. \u003Cbr \/\u003E\n\u003Cli\u003ESIeve the flour with the cornflour and mix into the butter-sugar mixture. The entire mixture needs to have a smooth consistency easy to pipe. Refrigerate for 20 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EButter a baking tray then line with some baking paper. Preheat the oven to 190 degrees C.\u003Cbr \/\u003E\n\u003Cli\u003EFill a piping bag with the batter using a spoon to push the batter to the end. Using a star shaped tipp, pipe the batter in S-shapes or rings. Bake in the oven for 10 minutes. \u003Cbr \/\u003E\n\u003Cli\u003EPlace on a wire rack to cool completely. Dip half of each cookie into the melted dark chocolate then allow to drip on the wire rack. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003Ca title=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0086\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31600911855\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Dark Chocolate Marshmallow Cranberry Pistachio Raspberry Bark by Meeta K. Wolff-WM-0086\" src=\"https:\/\/c8.staticflickr.com\/1\/694\/31600911855_9e29e3d014_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Christmas Greetings 2016 by Meeta K. Wolff-WM-0095\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/31453873572\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Greetings 2016 by Meeta K. Wolff-WM-0095\" src=\"https:\/\/c5.staticflickr.com\/1\/503\/31453873572_9ebf87b837_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Christmas Cookies 2016 by Meeta K. Wolff WM-0046\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/30759372924\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Christmas Cookies 2016 by Meeta K. Wolff WM-0046\" src=\"https:\/\/c5.staticflickr.com\/6\/5574\/30759372924_e98a05d3b8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EI wish you all a very Merry and Happy Holidays – from my kitchen to yours – lots of icing, frosting, spice and sugar and sweetness, lots of tinsel, baubles and sparkles.\u003C\/p\u003E\u003Cp\u003EIf you are looking for some unique personal gift ideas from your kitchen make sure you check out my post \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\" target=\"_blank\"\u003Eedible gifts in jars\u003C\/a\u003E. You will find some impressive ideas like these \u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\" target=\"_blank\"\u003ERaspberry Pine Nuts Muesli Bars\u003C\/a\u003E. \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0071\" src=\"https:\/\/farm6.staticflickr.com\/5739\/22932999624_1c6b24965b_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cstrong\u003EYou might like these Christmas cookie ideas from What’s for lunch, Honey?\u003C\/strong\u003E:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Christmas Cookies 2010 (0013) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2010 (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb2JCUJPA6MqaR4kqbvLb5cVrD-8vlDMOkew6eV7tBWap_lAIoG6EsoZ4OHsfiGo8GdoeWsvisQaspJO5T0JrAZb3ZEGBprmB-OwIIi7DYBKrpXnGHl7jkk5jXknhhQ1e5UsAvEg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22932938814_5e1a221810_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-cookies-hazelnut-marzipan.html\" target=\"_blank\"\u003EHazelnut Marzipan Macaroons, Jam Drops with Morello Cherry Preserve and German Sptizbuben\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\" target=\"_blank\"\u003EAlmond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html\" target=\"_blank\"\u003ELinzer Jam Cookies, Chocolate Kipferl, Lemon Chocolate Spritz, Ischlers Orange\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2639807628841516943\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/christmas-cookie-post-2016.html#comment-form","title":"40 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2639807628841516943"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2639807628841516943"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/christmas-cookie-post-2016.html","title":"Christmas Cookie Post | Butter Spekulatius Dark Chocolate Orange Spritz Cookies \u0026 Sea Salt Dark Chocolate Raspberry Cranberry Pistachio Rocky Road"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgYQ1HVHD1oJ5XlccMht88muMNEo16EWydHGadGB916JtL2pP2pTIIxTZDK_jCckSTTiRswyYFj3kqOXyLTIwIQQr1t9ntyRm3-TG_CkH1WLFTfAlVoY6Z2O25Kg6zws1RPG2tv\/s72-c\/Christmas+Cookies+2016+by+Meeta+K.+Wolff-WM-0065.jpg","height":"72","width":"72"},"thr$total":{"$t":"40"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2349956866905400870"},"published":{"$t":"2016-12-07T12:24:00.001+01:00"},"updated":{"$t":"2016-12-07T14:42:25.038+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas | Quark Butter Stollen and Cranberry Almond Butter Spelt Stollen"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0025\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0025\" src=\"https:\/\/c3.staticflickr.com\/6\/5720\/30592839154_cfbd473a36_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EAs the last of the golden leaves have fallen and the magnificent Autumnscape is replaced with barren trees and frosty fields, December comes around and I begin to crave spices, warming stews and curries. My kitchen itches for me to bring together flour, sugar and spice and that bottle of rum to plump up the dried fruit and maybe a nip between whisking and beating. While outside the gravel-grey skies are bare and the biting winter winds have stripped the last of the leaves from the trees, inside the inviting glow of the candles promise cosy warmth.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EOne of my favourite things to do as it begins to darken and the lights begin to come on from window to window, is to take a walk through my neighbourhood. December provides such a lovely, at times gaudy glimpse of living rooms and kitchens. I steal past the windows trying to catch glance of a Christmas tree, colourful baubles, decorative creations or sparkly fairy lights. On some lucky days a window will be tilted just slightly and the air is filled with scents of incense, citrus, spices and sumptuous aromas of a roast.  \u003Cp\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0022\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0022\" src=\"https:\/\/c2.staticflickr.com\/6\/5600\/31299333441_4d3a443484_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0014\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0014\" src=\"https:\/\/c1.staticflickr.com\/6\/5549\/31378098816_9b8e25abf5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBack in my own kitchen I turn on the kettle and welcome the sound of the rolling boil. Tea-leaves, ginger and whole spices come alive as they steep in the tea pot. My mind is inspired, awakened by the sensory experiences from my walk. The cold crisp air has not only stimulated my cheeks to colour red but has invigorated me with energy and ideas. Warmth floods the house as I light the candles and the strings of paper star fairy lights dangling from the staircase.  \u003Cp\u003EIt’s December and I submit myself to flour, sugar, spice and my annual stollen baking. What started as a simple experiment has developed into a pretty steadfast tradition at our home. When I first arrived in Germany over 20 years ago I brought with me my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/my-familys-traditional-fruit-cake.html\"\u003Efamily’s traditional Fruitcake\u003C\/a\u003E and I developed it to create the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html\"\u003EFlorentine Christmas Fruitcake\u003C\/a\u003E. Once I began to learn the Christmas rituals and heard the stories from my German husband’s mother and grandmother I was intrigued to try some of the German recipes from their cookbooks and recipes.  \u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0068\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0068\" src=\"https:\/\/c8.staticflickr.com\/6\/5523\/31414213655_ebe1ec8978_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA Christmas stollen is part of many German households. My mother-in-law told me stories of how “back in the old days” the entire family would get together several weeks before Christmas eve and the kitchen was transformed into a factory line of stollen making. Kneading, mixing, rising, shaping, - several stollen loaves would be made this way in 2 to 3 days. All of them were lined on baking trays and stacked on top of each other. Covered with kitchen towels they were then loaded onto handcarts and taken to the nearest bakery where they would be baked in a proper oven. Each family was given a special time to bring their stollen loaves and a time to pick them up. Often, while they waited for the stollens to be baked, many families would stroll in the park, sipping \u003Ci\u003EGlühwein \u003C\/i\u003Eand chatting to neighbours while the kids would play in the snow. \u003C\/p\u003E\u003Cp\u003EI often have that romantic image in my head when I bake my own stollen now. I have to admit it is a tedious job and can understand why it was often a family affair back then – especially when 10 or 20 loaves were made. Today I have the help of my stand mixer and often make 2-4 stollen loaves, which my oven can handle quite well.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0073\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0073\" src=\"https:\/\/c1.staticflickr.com\/6\/5548\/31378312256_81e76c7b53_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis year I baked two different kinds of stollen. The fairly traditional quark and butter stollen with lots of fruit peel, dried fruit and butter is moist and the quark adds a light airiness to the cake. The recipe is adapted from an age old recipe my husband’s grandmother gave her daughter (my mother-in-law) who then shared with me. I tweaked it a bit adding the quark and the combination of spices. The original recipe included only cinnamon and vanilla. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0007\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0007\" src=\"https:\/\/c2.staticflickr.com\/6\/5826\/31299330121_13d9491f9e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Quark Butter Stollen\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quark-butter-stollen\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaWCI-Ad8iB5xuEb8HaBgAel1WXO4jpFgIugTAjHF_QdUQOh6T_3vUCYAjsrIhQ5-wWfTJMlUcFC4V1LP8KAJxmg1m80GqvVl0ckFF98Us07GDWbUR0i-QfVS7UFiAjcD8_G9\/s1600\/Stollen2016-Quark+Butter+Stollen+by+Meeta+K.+Wolff-WM-0007.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaWCI-Ad8iB5xuEb8HaBgAel1WXO4jpFgIugTAjHF_QdUQOh6T_3vUCYAjsrIhQ5-wWfTJMlUcFC4V1LP8KAJxmg1m80GqvVl0ckFF98Us07GDWbUR0i-QfVS7UFiAjcD8_G9\/s400\/Stollen2016-Quark+Butter+Stollen+by+Meeta+K.+Wolff-WM-0007.jpg\" width=\"235\" height=\"353\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT1H30M\"\u003E1 hour 30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H30M\"\u003E2 hours 30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: 1  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003EZest of 1 organic lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g sultanas\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g raisins\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E25g candied lemon peel\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E25g candied orange peel\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 tablespoons dark rum\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E600g flour + more\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E22.5g baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g sugar + more for sprinkling\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g butter, softened\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g quark\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 vanilla bean, seeds scraped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 teaspoon ground spices using ground cinnamon, anise seeds, coriander, cloves, allspice and cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g ground hazelnuts\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g sliced almonds\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl mix together the lemon zest, dried fruit, candied fruit peel and rum. Allow to soak for at least one hour. \u003Cbr \/\u003E\n\u003Cli\u003EIn a bowl of a stand mixer attached with the kneading hook add 600g flour, baking powder, sugar, 175g butter, quark and all the spices. Knead in the mixer until everything comes together. Turn the dough out on the counter and continue to knead with your hands. You should have a smooth, pliable dough. Add the rum soaked fruit and nuts and knead until evenly spread throughout the dough. \u003Cbr \/\u003E\n\u003Cli\u003ESprinkle some flour on the counter top and form the dough into and oval loaf then cut a groove down the middle of the loaf about 1 cm deep. Press the groove a little apart. \u003Cbr \/\u003E\n\u003Cli\u003EAllow the dough to rest for 30 minutes. In the meantime pre-heat the oven to 150 degrees C. Line a baking tray with baking paper and bake the stollen for a total of 1 1\/2 hours. After a baking time of 1 hour cover the stollen with thick aluminium foil and place a second baking tray under the first one. \u003Cbr \/\u003E\n\u003Cli\u003EMelt the remaining butter. Take the stollen out of the oven and while it is still hot brush generously with butter then sprinkle granulated sugar over the top.\u003Cbr \/\u003E\n\u003Cli\u003EAllow the stollen to cool completely. Then wrap in waxed paper and aluminium foil and keep for one week in a cool and dry place. The stollen needs to mature or it will be bland and simply fall apart when you try to cut it.\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EStollen Notes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EButter is part of this recipe so please do not substitute this with margarine or any other fat. \u003Cbr \/\u003E\n\u003Cli\u003EYou can grate some marzipan into the dough as a moist alternative. \u003Cbr \/\u003E\n\u003Cli\u003EWhen you add the soaked fruit and nuts, make sure you knead the dough well to really get the fruit into the dough. \u003Cbr \/\u003E\n\u003Cli\u003EButter and sugar give the stollen a longer shelf life. Apparently my mother-in-law has said up to 3 months. Our stollen has never lasted that long! \u003Cbr \/\u003E\n\u003Cli\u003EYou can freeze the complete stollen in the freezer and then allow to thaw at room temperature overnight. Make sure you pack the stollen well before freezing to avoid freezer burns! \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003Ca title=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0034\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0034\" src=\"https:\/\/c2.staticflickr.com\/6\/5508\/31299328561_b52a7520e5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0103\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0103\" src=\"https:\/\/c2.staticflickr.com\/6\/5692\/30607162793_d09a89d327_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy experiment stollen this year was the divine cranberry spelt and almond butter stollen. Not traditional but so moreish – moist, boozy, fruity and nutty and definitely to become a classic flavour combination.\u003C\/p\u003E\u003Cp\u003ENow is the perfect time to bake a stollen. It needs at least a week maturing time for all the aromas to unfold and the spices and fruit to mingle into a wonderful mix of flavours. These two are fantastic – however at the bottom of this post I have shared a couple other stollen recipes from past years. I am sure you will find one that entices you.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0038\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Cranberry Spelt Stollen by Meeta K. Wolff-WM-0038\" src=\"https:\/\/c5.staticflickr.com\/6\/5603\/30592841004_15ca8dae9e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cranberry Almond Butter Spelt Stollen\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cranberry-almond-butter-spelt-stollen\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4eeKxC8Q6G9UxmGDMFqXnZpMvziWqEbEy-aZWoe_YNoDMTlp-cm9nL7tLFJa_3kFUlX7vf9lFTPBE0CjRYSf-xjUBMTEIPrDhNC_hsOKaSl5nsVN2Ks1NlxhRpIm9X1_PjDYP\/s1600\/Stollen2016-Cranberry+Spelt+Stollen+by+Meeta+K.+Wolff-WM-0034.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4eeKxC8Q6G9UxmGDMFqXnZpMvziWqEbEy-aZWoe_YNoDMTlp-cm9nL7tLFJa_3kFUlX7vf9lFTPBE0CjRYSf-xjUBMTEIPrDhNC_hsOKaSl5nsVN2Ks1NlxhRpIm9X1_PjDYP\/s400\/Stollen2016-Cranberry+Spelt+Stollen+by+Meeta+K.+Wolff-WM-0034.jpg\" width=\"235\" height=\"352\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT1H30M\"\u003E1 hour 30 minutes\u003C\/time\u003E \nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H30M\"\u003E2 hours 30 minutes\u003C\/time\u003E \nMakes: \u003Cspan itemprop=\"yield\"\u003E1 Stollen\u003C\/span\u003E  \u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E250g unsweetened dried cranberries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 tablespoons dark rum\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E750g spelt flour (Type 630)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Egood pinch of cinnamon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 vanilla bean, seeds scraped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E16g dry yeast (2 packets)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E175ml milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g butter, melted + 100g butter, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g almond butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g sliced almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75g icing sugar\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ECoarsely shop the cranberries and allow to soak in the rum for at least one hour. \u003Cbr \/\u003E\n\u003Cli\u003EPlace the spelt flour in the bowl of a stand mixer and make a well in the middle. Add the yeast and sprinkle some of the sugar over the yeast, then pour about 50ml of the milk. Tightly cover the bowl and allow the yeast to stand. Once bubbles begin to rise from the yeast quickly stir the mixture. Then add all the ingredients except the cranberries and almond slices. Using the hook attachment of the stand mixer. knead the dough very well making sure it come together smoothly. \u003Cbr \/\u003E\n\u003Cli\u003ETransfer the stollen dough to the counter top and add the cranberries and almonds. Give the dough another good knead to spread the fruit and nuts throughout the dough. Cover and allow to rise for an hour. \u003Cbr \/\u003E\n\u003Cli\u003ESprinkle some flour on the counter top and form the dough into and oval loaf then cut a groove down the middle of the loaf about 1 cm deep. Allow the stollen to rest for another hour.\u003Cbr \/\u003E\n\u003Cli\u003ELine a baking tray with baking paper and bake the stollen for a total of 1 hour. Keep an eye on the stollen if it begins to darken cover the stollen with aluminium foil and place a second baking tray under the first one. \u003Cbr \/\u003E\n\u003Cli\u003EMelt the remaining butter. Take the stollen out of the oven and while it is still hot brush generously with butter then sprinkle icing sugar over the top.\u003Cbr \/\u003E\n\u003Cli\u003EWhile it is still warm wrap aluminium foil and keep for one week in a cool and dry place. The stollen needs to mature or it will be bland and simply fall apart when you try to cut it. The longer you allow it to mature the moister and tastier it will get.\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003EStollen Notes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EButter is part of this recipe so please do not substitute this with margarine or any other fat. \u003Cbr \/\u003E\n\u003Cli\u003EYou can grate some marzipan into the dough as a moist alternative. \u003Cbr \/\u003E\n\u003Cli\u003EWhen you add the soaked fruit and nuts, make sure you knead the dough well to really get the fruit into the dough. \u003Cbr \/\u003E\n\u003Cli\u003EButter and sugar give the stollen a longer shelf life. Apparently my mother-in-law has said up to 3 months. Our stollen has never lasted that long! \u003Cbr \/\u003E\n\u003Cli\u003EYou can freeze the complete stollen in the freezer and then allow to thaw at room temperature overnight. Make sure you pack the stollen well before freezing to avoid freezer burns! \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003EDuring the walks I take in the fields and around the neighbourhood I always find a few twigs and leaves that I bring back home to decorate a corner of the home with. I admit I often go without my camera so I can just clear the head. Especially in winter – even when most of the trees have shed their leaves there are always the berries or fruit that are left hanging on the branches. They make such unique pieces to decorate the house with. Together with the pomegranates and persimmons I found at the market I decided to spend an afternoon just shooting some still life – something I do not do often enough! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0104\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0104\" src=\"https:\/\/c2.staticflickr.com\/6\/5787\/31414210865_d62e827ae6_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0095\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"PomegranatePersimmonsFlora by Meeta K. Wolff-WM-0095\" src=\"https:\/\/c6.staticflickr.com\/6\/5737\/31414212165_06b5a1624c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0010\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html\"\u003E\u003Cimg alt=\"Stollen2016-Quark Butter Stollen by Meeta K. Wolff-WM-0010\" src=\"https:\/\/c2.staticflickr.com\/6\/5331\/31414006585_9e86710ec4_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EBoth these stollen recipes are grand and I feel accomplished at having tweaked the recipes so successfully. They make the perfect gifts for the family or as a bring along to a Christmas teas party or to indulge in at the office with your colleagues. I often shape the stollen in simple loaf forms as it is easier than the typical stollen form and I do not see the need in investing a special stollen form when my loaves look kind of pretty.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003EIt’s December! So I hope you enjoy the month with baking, walking around the neighbourhood, relaxing and just taking a moment or two for yourself to reflect on the year past.  \u003Cp\u003ENext week I will be back with my big Christmas cookie post so look out for that!  \u003Cp\u003E\u003Cb\u003ELooking for more ideas for Christmas baking\u003C\/b\u003E? I thought so!  Earlier this week, I asked my friends and followers across my social media platforms to share their favourite Christmas cakes, baked goods, loaves and treats. As always I was not let down. From Facebook to Twitter - I got so many great suggestions and exceptional feedback that I am sure each one of you will find something special to bake. There are scones, brioche, scrolls, buns, logs, tarts, focaccia – and we literally will take you across the globe with all of these recipes. I have created a Pinterest board which includes over 100 recipes I got as a result of my request. Come on over and check out 2016’s ….  \u003Cp\u003E\u003Cb\u003E\u003Cfont size=\"4\"\u003EPINTEREST BOARD: \u003C\/font\u003E\u003Ca href=\"https:\/\/de.pinterest.com\/meetawflh\/100%2B-best-christmas-baked-treats-compiled-by-meeta\/\"\u003E\u003Cfont size=\"4\"\u003E100+ Best Christmas Baked Treats\u003C\/font\u003E\u003C\/a\u003E\u003C\/b\u003E  \u003Cp\u003EYou will find a few awesome recipes from Brazil to Italy, from traditional to a little more modern and from Vegan, Eggless, Gluten Free to Paleo et al. I am still adding to the board so do keep checking for updates. A few that caught my eye were these divine treats:  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426307\/\"\u003ECranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze\u003C\/a\u003E by Cooking LSL  \u003Cp\u003E· Rosa’s traditional \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425238\/\"\u003EMince Pies\u003C\/a\u003E  \u003Cp\u003E· Pille’s lovely \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425277\/\"\u003EChristmas cake \u003C\/a\u003E \u003Cp\u003E· Sanjana’s \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425326\/\"\u003ECardamom Wreath with Rose Drizzle and Candied Lemon Peel\u003C\/a\u003E  \u003Cp\u003E· Sandhya’s \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425295\/\"\u003EChocolate Cake with Cream Cheese Frosting\u003C\/a\u003E  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112425327\/\"\u003ELemon Yogurt Bundt Cake\u003C\/a\u003E from Skilliet to Plate  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426114\/\"\u003EGingerbread Bundt Cake With Vanilla Glaze\u003C\/a\u003E from Living Sweet Moments  \u003Cp\u003E· \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426392\/\"\u003EItalian Fresh Cream Lemon Cake\u003C\/a\u003E via An Italian in my Kitchen  \u003Cp\u003E· Lynn’s \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522112426207\/\"\u003EPoached Pears in a Chocolate, and Mascarpone Nutty Tart with Malbec Molasses\u003C\/a\u003E  \u003Cp\u003E\u003Cstrong\u003EDo you have a perfect festive baked treat\u003C\/strong\u003E that has to be a part of this board. Just add your link in the comment field and I will pin your recipe to the board.  \u003Cp\u003E\u003Cstrong\u003EMore stollen treats and ideas from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0006\" src=\"http:\/\/farm9.staticflickr.com\/8346\/8228150622_cd3e1c79a6_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0019\" src=\"https:\/\/farm1.staticflickr.com\/704\/23320011952_91835c0d1f_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Cranberry Orange Marzipan Stollen Buns 0061\" src=\"http:\/\/farm4.staticflickr.com\/3741\/11295732373_3f44c23062_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html\" target=\"_blank\"\u003EOrange Marmalade Date Fig and Quark Stollen\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\" target=\"_blank\"\u003EChocolate Gianduia Stollen With Cranberries and Papaya\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/StollenBuns.html\" target=\"_blank\"\u003ECranberry Orange Marzipan Stollen Buns\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2349956866905400870\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2349956866905400870"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2349956866905400870"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/12\/quark-butter-cranberry-almond-butter-stollen.html","title":"Christmas | Quark Butter Stollen and Cranberry Almond Butter Spelt Stollen"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaWCI-Ad8iB5xuEb8HaBgAel1WXO4jpFgIugTAjHF_QdUQOh6T_3vUCYAjsrIhQ5-wWfTJMlUcFC4V1LP8KAJxmg1m80GqvVl0ckFF98Us07GDWbUR0i-QfVS7UFiAjcD8_G9\/s72-c\/Stollen2016-Quark+Butter+Stollen+by+Meeta+K.+Wolff-WM-0007.jpg","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8101988154237112277"},"published":{"$t":"2016-09-07T12:49:00.001+02:00"},"updated":{"$t":"2016-09-07T21:19:42.117+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496601385\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" src=\"https:\/\/c2.staticflickr.com\/9\/8060\/29496601385_0041a0f13f_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESustainability: we all talk about it and we all aim to live by it. For all our good intentions do we understand what it really means and how to achieve it? \u003Cbr \/\u003E\n“Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation” – probably is the best way to bring the idea of sustainability onto the table. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EIt often seems like the entire world meets in our kitchen: pasta from Italy, curries from India or sushi from Japan. Today we are so globally influenced by food and the easy availability of foreign products that these dishes have become a natural part of our diets. However, many of these food products cover several hundreds of kilometers to land in our pots and pans. The way we shop for our groceries has a huge impact in keeping a good environmental and climate balance, making it extremely important to pay attention to what actually goes into our shopping carts. Every time we are at the market or the grocery stores it is worth remembering that our shopping pattern leaves a very consequential individual carbon footprint. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28871847744\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" src=\"https:\/\/c1.staticflickr.com\/9\/8779\/28871847744_6d03ee0981_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAbout one fifth of the local greenhouse gas emissions are produced through the manufacturing of our food: processing it, storing it, transporting it, cooling it – so that it can be freshly prepared in our kitchens. The main causes of CO2 emission is the intensive livestock farming, feed production, transportation, pesticides and an intensive fertilization.  \u003Cp\u003ENow this does not mean that adopting a vegan lifestyle is going to help our planet. To be honest I believe that becoming a vegan to save our earth is …. the best way to put it … bullshit.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28874415063\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" src=\"https:\/\/c8.staticflickr.com\/9\/8359\/28874415063_bbf0deed0e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHere is food for thought: on one plate - a locally grown steak, from a cow raised on grass, without hormones, bought from your local butcher. On the other plate - a highly processed soy burger, grown somewhere far, far away with ingredients that have more numbers to it and that I cannot even pronounce. Which plate do you choose? Which dish leaves a bigger carbon footprint?  \u003Cp\u003EMaybe many of the vegetarians and vegans reading this will say that the soy burger is the proper or “moral” choice. The soy burger certainly offers the least amount of animal suffering, the least amount of carbon and water usage and probably eases the consciences of many. While I know there will be an entire generation of vegans out there ready to stone me with all their known arguments – but honestly I will argue back and say you have been led astray.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496597005\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" src=\"https:\/\/c6.staticflickr.com\/9\/8160\/29496597005_b09e63cc44_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have just started reading a very compelling book “The Vegetarian Myth” by Lierre Keith. A vegan for twenty years, she very much establishes and reinstates what probably a few of us have always believed and lived by: a healthy balance in our eating habits, responsibility towards our planet by just reading the labels of your food or paying close attention to where it comes from is really a great step towards a better lifestyle.  \u003Cp\u003EThe \u003Ca href=\"http:\/\/www.lierrekeith.com\/book-ex_the-vegetarian-myth.php\"\u003Efirst chapter\u003C\/a\u003E alone should be chiseled into stone and Lierre nails it:  \u003Cp\u003E“\u003Ci\u003EThe truth is that agriculture is the most destructive thing humans have done to the planet, and more of the same won’t save us. The truth is that agriculture requires the wholesale destruction of entire ecosystems. The truth is also that life isn’t possible without death, that no matter what you eat, someone has to die to feed you.\u003C\/i\u003E”  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496586055\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" src=\"https:\/\/c8.staticflickr.com\/9\/8384\/29496586055_d43aaae377_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThose who have been following my blog will know that over the 10 year journey I have learned and developed on so many levels but one thing has always remained consistent: when it comes to food I try to live a balanced life, not going to extremes and include every food group into the meals in a \u003Ci\u003Esensible and thoughtful\u003C\/i\u003E way. And that is what I have “preached” on this space.  \u003Cp\u003EIt does not mean that we have to entirely stop including items like mangoes, quinoa and co. into our dishes (if these are not locally grown) it just means indulge in these items less often and go for those fruits and food items that are locally produced more often. It means simple things like using more flax seeds instead of chia seeds in your muesli, smoothies and bread, it means making use of the locally grown blackberries rather that the goji berries. After all they have the same nutritional values. Fact is, if you are not living in Peru or China, where chia seeds and goji berries come from, the carbon footprint your shakes, muesli and co. will leave will be a lot less. It means eating meat but knowing what kind of meat lands on your plate and eating it on two days of the week instead of five. This also means not following every \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html\"\u003Efood trend and self-proclaimed food guru\u003C\/a\u003E that explodes across our media channels. It means taking a second or two to use our intuitive sensible judgment.  \u003Cp\u003EThese are easy steps that we all are capable of implementing effective immediately! Often it takes many small steps to reach the bigger goal. If we all pitch in we will be able to reach that goal and enforce a balance that is needed.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29388265162\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" src=\"https:\/\/c3.staticflickr.com\/9\/8229\/29388265162_246530a2a8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EReaching this goal is also a part of the teaching for the younger chefs of today. Equipped with the knowledge of working and producing a balance when creating dishes, has become an important factor for them, as they go on to shape many eating cultures. They are taught to use and re-use as much as possible from one single product, to think about the choices of ingredients, where they come from and how to use them in an economical and environmental friendly way and still produce dishes that are creative and inspirational.  \u003Cp\u003EThis is what the young chefs of the World Culinary Olympics - Olympiade der Köche are learning along with all the other challenges they are faced with during their training. From 22 to 25 October 2016, 54 nations and about 1600 chefs will be arriving in Erfurt to the represent their country. These talented chefs compete head-to-head individually and in team competitions. Think of MasterChef but on a grander world stage.  \u003Cp\u003EThe rules of the competition are very restrictive, with severe limits regarding the storage of raw materials, a strict control on what food and where it comes from, times for processing food and table service: during the key moments of the competition, a maximum of 6 chefs for each country will prepare 90 courses in 6 hours. The Olympics’ Regulation provides a 7 Euros refund for each course, those who spend more should pay the difference out of their pockets and certainly will not look good in times of crisis.  \u003Cp\u003EWhen I was hired to work with the organizers of the exhibition this year I was very excited. The more I read about the values and history behind the event, the more honored I was. While there are many challenges that the chefs face, I certainly appreciate the fact that they are keeping within the idea of “Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation”  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496596615\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" src=\"https:\/\/c8.staticflickr.com\/9\/8189\/29496596615_794248a533_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAt our Food Workshop event last weekend, together with the organizers and the trainer of the German national team, \u003Ca href=\"http:\/\/www.hummelmichael.com\/\"\u003EMichael Hummel\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.facebook.com\/HappyJannick?fref=ts\"\u003EJannick Westbam\u003C\/a\u003E, one of his young trainee-chefs, we were able to bring the idea a little closer to a select number of bloggers. Rethinking our eating habits to fit the concept does not mean reducing on our daily sustenance or eating pleasures. Michael and Jannick illustrated the example on a simple dish where local cucumber and German sourdough bread was used in several ways to create a stunning and multi-textured starter. Almost every part of the cucumber and bread was used to create cucumber and wasabi noodles or a bread sauce.\u003C\/p\u003E\u003Ca title=\"ErfurtMesse-Workshop-0066-2\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29517523105\/in\/dateposted\/\"\u003E\u003Cimg title=\"ErfurtMesse-Food Workshop-Meeta K. Wolff-0066-2\" alt=\"ErfurtMesse-Food Workshop-Meeta K. Wolff-0066-2\" src=\"https:\/\/c2.staticflickr.com\/9\/8288\/29517523105_007937413c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496597715\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" src=\"https:\/\/c4.staticflickr.com\/9\/8335\/29496597715_44dc68f6f3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EKeeping this concept in mind I was asked by the clients to create a recipe and photo that illustrated this concept further. It is often in the simplicity that one finds the answer and for me I turned to a traditional German dessert to get my inspiration. “Rote Grütze” is a classic German pudding where fruits are cooked briefly with sugar until thick and jelly-like and often served with whipped cream or a vanilla sauce. In my version I make simple jellies, using apricots grown in my in-laws garden, yellow plums from a plantation near Weimar, elderflower cordial made from elderflowers I plucked from one of my neighbors’ gardens and the Riesling comes from one of Thuringia’s great winemakers in Bad Sulza.\u003Cb\u003E Double the pleasure\u003C\/b\u003E because not only does it taste great but I know that the ingredients I used to make the dessert left a minimal carbon footprint.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Apricot, Yellow Plum and White Wine Elderflower Jellies with Creme Anglaise\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/apricot-yellow-plum-and-white-wine-elderflower-jellies-with-creme-anglaise\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s1600\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s1600\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT3H15M\"\u003E3 hours 15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E  \u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003E(Vegetarian, vegan and gluten-free - see notes below)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E120g apricots, pitted, sliced and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g mirabelle, pitted, sliced and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 1\/2 a lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 sheets of gelatine  \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E350ml white wine - a good Riesling is great here\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100ml Elderflower cordial (see recipe below)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E575ml whole milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, split in half and seeds scraped out\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 egg yolks\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons caster sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cornflour \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the jellies, soak the gelatine sheets, one by one, in a bowl with plenty of water making sure they do not clump together. Leave for about 10 minutes to soften.\u003Cbr \/\u003E\n\u003Cli\u003EIn the meantime pour the elderflower cordial and white wine into a medium-sized saucepan and warm over a medium heat. Do not let the mixture boil as it may affect the gelatine’s setting qualities.\u003Cbr \/\u003E\n\u003Cli\u003EToss the stone fruit gently in the lemon juice to prevent them from browning, then divide the apricots and plums among four small serving dishes. Transfer the softened gelatine into the warmed cordial and wine, then stir until it has dissolved. It should disappear almost instantly. Pour into the dishes to cover the fruit, then refrigerate for about 3 hours, until lightly set.\u003Cbr \/\u003E\n\u003Cli\u003EWhile the jellies set make the custard sauce by pouring the milk into a heavy-bottomed pan with the vanilla pod and seeds on a gentle heat. Stir, bringing it to a very gentle simmer. Make sure this does not boil.\u003Cbr \/\u003E\n\u003Cli\u003EIn a large heatproof bowl, whisk together the yolks, sugar and cornflour. Remove the vanilla pod from the hot milk and then pour it over the yolk and sugar mixture, stirring vigorously.\u003Cbr \/\u003E\n\u003Cli\u003ETurn the heat down to low and pour the custard back into a clean, dry pan. Stirring continuously, heat until it coats the back of your wooden spoon – the longer you cook it, the thicker it will get.\u003Cbr \/\u003E\n\u003Cli\u003EPour into a glass jug and generously pour over the chilled jellies. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003ETo make your own elderflower cordial put 2.5 kg sugar and 1.5 liters water into a large saucepan. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from 2 lemons using a potato peeler, then slice the lemons into rounds. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill your sink with water and then give the flowers a gentle swish around to loosen any dirt. Gently shake the flowers and transfer to the syrup along with the lemons and zest, then stir well. Cover the pan and leave to infuse for 24 hrs. \u003C\/li\u003E\u003Cli\u003E If you are a vegetarian substitute the gelantine in this recipe with agar agar\u003C\/li\u003E\u003Cli\u003E For a diary and gluten-free version of the custard put about 3 tablespoons rice flour and 1 tablespoon corn starch in a pot, and slowly whisk in about 2 cups of rice milk to combine. Whisk until smooth. Add about 3 tablespoons brown sugar, scraped vanilla seeds and bean from 1 vanilla bean and 1 tablespoon melted coconut oil. Turn on the heat to medium-low, and cook the misture, whisking slowly. As the custard thickens, whisk more vigorously. Once it thickens to about the consistency of pancake batter, turn off the heat and let cool.\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29462557686\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" src=\"https:\/\/c7.staticflickr.com\/9\/8441\/29462557686_d8a533c485_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EToday when we say “eat a balanced meal” – it does not only mean preparing a meal with a high nutritional value, which contains the healthy food groups in required amounts – it also means paying attention to the products and ingredients that make up your meal too. Yes enjoy your quinoa salad – I do and will continue to do so, but I will enjoy it occasionally (if it comes from far far away and not grown closer to home), I will add some chia seeds into my cereal, but use flax seeds more frequently and I love my goji berries but as a responsible citizen of this planet, will substitute them for dried cherries or blackberries more often. This apricot and plum jelly is just a simple dessert on my little blog in this big world wide web – but to me it is my small but not inconsequential contribution to leaving a footprint worth following.  \u003Cp\u003ENow off into the kitchen and make this dessert!  \u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikqH8-XHCZrKwESRscxYkIDV_IOdOKKluX5ZK1hKp0mDwD2LsF4Rks6VHUX6-2N5JUz6vsmpAGuV2a4yy3mejQCHs8171YEeRxIoT-M60-dUaDFJ42kgQFw3NMgT5cUGYe7vqTYg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8483\/8170362861_f5d4c373ed_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html\"\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html\" target=\"_blank\"\u003EHoney Cinnamon Zwetschgen and Hazelnut Cream Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8101988154237112277\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8101988154237112277"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8101988154237112277"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html","title":"Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s72-c\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4299565569649650345"},"published":{"$t":"2015-12-09T12:40:00.000+01:00"},"updated":{"$t":"2015-12-09T12:40:51.728+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Big Christmas Cookie and Gift Post | Linzer Jam Cookies, Chocolate Kipferl, Lemon Chocolate Spritz, Ischlers Orange"},"content":{"type":"html","$t":"\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0025\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23535057416\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0025\" src=\"https:\/\/farm1.staticflickr.com\/581\/23535057416_897c22418e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESeveral years ago when we lived in Leipzig we had a Christmas ritual. A few weeks before Christmas we would get together with friends and spend a very merry evening together making Christmas wreaths and decorations, drinking Glühwein, listening to Christmas carols and then attempting to cook a 3 course meal. We were a fairly large group of friends and the evening usually led to all sort of hilarious activities and memorable memories.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMoving to Weimar over ten years ago I was keen to keep up with this tradition of sorts. Some of our old friends would drive over for the special event and as new friends joined in the tradition of Christmas wreaths gave way to Christmas baking and the 3 course meal gave way to take out meals. The Glühwein has remained and so has the Christmas spirit. I admit I enjoy the baking a lot more - it allows me to experiment and test drive new ideas with friends. A few days ahead of the event we all make suggestions and put together a collection of recipes that we are keen to bake. Then each one is assigned a shopping list and once everything is organized - yes also the Glühwein - we usually cannot keep the excitement down. \u003C\/p\u003E\u003Cp\u003EThe host of the evening allows us usage of their kitchen and oven for constant baking. While over the years we always add a few new cookie ideas to the repertoire we are still keen to keep it as traditional as possible. This year it was my turn to host and I chose several gorgeous old recipes from the rich culinary heritage of Austria and South Germany. An old Austrian friend had given me a Christmas baking book first published in the 70s and I used many of the recipes as a basis for the cookie baking evening, adding a few different ingredients and flavors to give it a slight revamp! \u003C\/p\u003E\u003Cp\u003EAs a little gift for each of my friends I put together jars of edible treats. I love giving friends and family these jars filled with ingredients for each one to create and bake once they are back home. It’s a small way to send them love from my kitchen to theirs. \u003C\/p\u003E\u003Cp\u003EI won’t keep you all much longer as I know you are keen to scroll down and get to the recipes and the edible gifts in the jars. I hope you enjoy the baking and the putting together the jars for your family and friends - spread the merriment and the love - I wish I could share some Glühwein with you all too! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0060\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23478760211\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0060\" src=\"https:\/\/farm1.staticflickr.com\/711\/23478760211_88a2265327_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Ccode\u003E\u003Ca name=\"LinzerCookies\" id=\"LinzerCookies\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003ELinzer Cookies with Lingonberry and Cloudberry Jam\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThese cookies are probably one of the most well known Austrian cookies and actually is a by product of the famous Linzer Tart, which is the oldest known cakes with a recipe discovered in an Austrian abbey in 1653. Apparently the bakers placed a small amount of cake batter and baked it to test the oven temperature, and so the Linzer cookie was born. Just like the Linzertorte’s crust, the Linzer cookie is made with ground almonds, and spiced with lemon, orange and cinnamon. Two cookies are sandwiched together and filled with a layer of currant, raspberry or apricot jam. In my recipe I made two different cookies using the star cutters and the hole cutters and used cloudberry and lingonberry jam to give it a slightly different flavor. These cookies are better the next day when the flavors come together and as the cookies softened, the preserves partially sink into the almond cookies creating a unified flavor. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265427480\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" src=\"https:\/\/farm6.staticflickr.com\/5733\/23265427480_b545950af8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ELinzer Cookies\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/linzer-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265427480\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0036\" src=\"https:\/\/farm6.staticflickr.com\/5733\/23265427480_b545950af8_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT25M\"\u003E25 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT35M\"\u003E35 minutes\u003C\/time\u003E + resting and cooling time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E20 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E200g butter \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\u003Cli itemprop=\"ingredient\"\u003E80g cloudberry jam or lingonberry jam \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E280g all-purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g + 100g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground cinnamon \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 200C and line a baking tray with parchment paper. \u003C\/li\u003E\n\u003Cli\u003EPlace all the ingredients except the jam and 100g icing sugar in a bowl of a stand mixer fitted with the dough hook. Knead until the dough comes together smoothly. Cover with plastic wrap and place in the fridge for one hour. \u003C\/li\u003E\n\u003Cli\u003EAfter the resting time, remove the dough from the fridge and with a rolling pin roll it out on a lightly floured surface approx. 3 mm thick. Using a cookie cutter cut out shapes, then using the typical \u003Ca href=\"http:\/\/www.hagengrote.de\/Ausstecher-Set-fuer-original-Linzer-Plaetzchen.htm?websale8=hg1ht\u0026amp;pi=884Y01\u0026amp;ref=google-shopping\u0026amp;subref=884Y01\u0026amp;gclid=Cj0KEQiAnJqzBRCW0rGWnKnckOIBEiQA6qDBavRNuUUXqllBdgFat1rHZ_6Kwhy3xiNNv8G3s1LF254aAnjo8P8HAQ\" target=\"_blank\"\u003ELinzer cookie cutter\u003C\/a\u003E cut out either holes or stars in have of them. \u003C\/li\u003E\n\u003Cli\u003EPlace the cookies on the prepared baking tray and bake in the oven for 10 minutes until golden. \u003C\/li\u003E\n\u003Cli\u003ERemove from the oven and allow to cool. Then spread the jam of choice on the cookie without the holes and sieve icing sugar on the cookies with the holes 7 stars, then place on top of jam and allow to set. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Ccode\u003E\u003Ca name=\"ChocolateKipferl\" id=\"ChocolateKipferl\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003EDark Chocolate Kipferl - Crescents\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EMy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/cookie-cravings-vanilla-kipferl.html\" target=\"_blank\"\u003Evanilla kipferl\u003C\/a\u003E are a must each year! They are an all time favorite, traditional German cookie. If truth be told however, these cookies actually originate from Vienna but these unique crescent shaped cookies have been a part of German Christmases for centuries. As the story goes they were created in the shape of the Turkish crescent moon to symbolize the celebration of the victory of the Hungarian army over the Turkish in one of the many wars between both nations. There are versions of the cookie all over Europe from Hungary to Romania, Slovakia and the Czech Republic. This year with my decadent chocolate cravings I added dark melted chocolate to the batter and brush them with more dark chocolate to give a wonderful rich flavor. The most important thing to remember when baking the Kipferls is that everything needs to be cold - especially your hands when you begin shaping the crescents. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265439640\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" src=\"https:\/\/farm6.staticflickr.com\/5745\/23265439640_c5e1b35392_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chocolate Kipferl Cookies\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-kipferl-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265439640\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0038\" src=\"https:\/\/farm6.staticflickr.com\/5745\/23265439640_c5e1b35392_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E + resting and cooling time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E50 -60 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E100g all-purpose flour + more for the counter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, seeds scraped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g cold butter, cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large egg \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75g + 100g dark chocolate (75% cacao) \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 160C and line a baking tray with parchment paper. Coarsely chop 75g chocolate and melt it in a metal bowl over a pot of simmering water. \u003C\/li\u003E\n\u003Cli\u003EPlace flour, ground almonds, sugar, butter, and the egg in a bowl of a standmixer fitted with the dough hook. Knead until the dough resembles breadcrumbs, then pour in the warm melted chocolate. With cold hands and on a lightly floured countertop, knead quickly until the dough comes together smoothly. Cover with plastic wrap and place in the fridge for one hour. \u003C\/li\u003E\n\u003Cli\u003EAfter the resting time, remove the dough from the fridge and form into a long roll. With a sharp knife cut into slices then each slice into two and form the typical crescent cookie shape. You will need to work quickly and not handle the dough too much. Make sure your hands are cold while forming the crescents. \u003C\/li\u003E\n\u003Cli\u003EPlace the kipferl (crescents) on the prepared baking tray and bake in the oven for 15-20 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime melt the remaining 100g chocolate in the water-bath. Allow cookies to cool completely then brush the flat end of the kipferl with chocolate. Set aside to dry completely. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Ccode\u003E\u003Ca name=\"ChocolateSpritzCookies\" id=\"ChocolateSpritzCookies\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003ELemon Scented Chocolate Spritz Cookies\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThese are the most easiest cookies to make and we love them because of their simplicity. It’s origins are once again found in Austria and are also known as Linzer Spritz Cookies. I used two types of flours here - one slightly coarser and the other more fine to give more texture to the cookie.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22934089303\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" src=\"https:\/\/farm1.staticflickr.com\/657\/22934089303_63d3b6df86_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ELemon Scented Chocolate Spritz Cookies\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lemon-scented-chocolate-spritz-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22934089303\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0047\" src=\"https:\/\/farm1.staticflickr.com\/657\/22934089303_63d3b6df86_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT40M\"\u003E40 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E + resting time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E40 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E220g butter, at room temperature \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg + 1 egg yolk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g coarse flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g fine flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dark chocolate (75% cacao, melted over a water bath \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 200C and line a baking tray with parchment paper. \u003C\/li\u003E\n\u003Cli\u003EPlace butter, icing sugar, vanilla sugar, lemon zest and fleur de sel in a bowl of a standmixer fitted with the spatula attachment. Whisk until pale and creamy. Add the egg yolk and continue to whisk until incorporated then add the egg. Whisk well until the eggs are well incorporated. \u003C\/li\u003E\n\u003Cli\u003ESieve and mix both types of flours, then gently fold into the creamy sugar-butter-egg mixture. Fill the dough in a spritz cookie press or a in a piping bag and pipe the dough onto the baking paper lined tray. \u003C\/li\u003E\n\u003Cli\u003EBake in the oven for 10 minutes then remove and allow to cool completely. \u003C\/li\u003E\n\u003Cli\u003EMelt the chocolate in a water bath then either dip half of the cookies in the chocolate or brush on the flat side of the cookie. Allow to dry on a wire rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Ccode\u003E\u003Ca name=\"IschlersOrange\" id=\"IschlersOrange\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003EIschlers Orange Cookies\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThese are favorites amongst the children in the house. It easy to see why a lovely orange scented chocolate cream is sandwiched between two crispy cookies. Then dipped in more chocolate. The Ischler cookies date back to the Austro-Hungarian Empire, where the cookie was first made in 1849 in the town of Bad Ischl. The Emperor Franz Joseph I established his summer residence there and in his honor a little bakery by the name of Zauner created the “Ischler Törtchen”, which soon became the Emperor’s favorite confect. Traditionally the Ischlers are filled with jam, sometimes one can find them filled with both jam and the chocolate cream giving them almost a praline like flavor. In my recipe I only fill it with the chocolate cream and adding the zest of an orange into the cream. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22932938814\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22932938814_5e1a221810_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003EIschlers Orange\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/ischlers-orange-cookies\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22932938814\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0050\" src=\"https:\/\/farm6.staticflickr.com\/5768\/22932938814_5e1a221810_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT55M\"\u003E55 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT70M\"\u003E70 minutes\u003C\/time\u003E + resting time     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E12 cookies\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E220g butter, at room temperature \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g all-purpose flour + more for countertop \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g dark chocolate (75% cacao, melted over a water bath \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g dark chocolate (75% cacao, melted over a water bath \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E40g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ezest of 1 orange \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPre-heat oven to 170C and line a baking tray with parchment paper. \u003C\/li\u003E\n\u003Cli\u003ESieve flour into a bowl of a stand mixer fitted with a dough hook, add 220g butter in cubes, then add 120g sugar and vanilla sugar, egg and salt. Knead into a smooth dough, cover with plastic wrap and allow to rest for one hour. \u003C\/li\u003E\n\u003Cli\u003ELightly dust the counter with some flour, then roll out the dough. Using a round cookie cuter cut out circles and place on the baking tray. Bake for 12 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime make the cream by whisking 80g butter and 80 g icing sugar until creamy and pale. Add the orange zest and 200g melted chocolate, mix until smooth. Finally incorporate the ground almonds. \u003C\/li\u003E\n\u003Cli\u003ESpread the chocolate cream on half of the cookies then cover with the remaining cookie. Dip the sandwich cookies in the 200g melted chocolate and allow to drip and dry on a wire rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003ECookies, cakes and other confectionary are always such a fantastic part of the Christmas. Wrapping the cookies in beautiful crepe paper and placing them in boxes, each waiting to be gifted to a friend, a family member or a colleague - it’s a special gift that has a personal signature to it. \u003C\/p\u003E\u003Cp\u003EThe concept of edible gifts in jars is still very new in Germany and I’ve enjoyed doing this for quite some time. I love the look of surprise and pure happiness when friends receive these - yes I even give them to those who swear they are not bakers. The feedback has always been very positive.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0064\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23535144176\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0064\" src=\"https:\/\/farm1.staticflickr.com\/648\/23535144176_46013b358c_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0067\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265510210\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0067\" src=\"https:\/\/farm6.staticflickr.com\/5802\/23265510210_20360f564f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ERaspberry Pine Nuts Muesli Bars\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EJust layer about\u003Cstrong\u003E 500g of muesli\u003C\/strong\u003E, a \u003Cstrong\u003Ehandful of pine nuts\u003C\/strong\u003E, sprinkle with a \u003Cstrong\u003Eteaspoon of \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003E\u003Cstrong\u003Ecinnamon\u003C\/strong\u003E\u003C\/a\u003E,\u003Cstrong\u003E 200g muscovado sugar\u003C\/strong\u003E and finally a large \u003Cstrong\u003Ehandful of dried raspberries\u003C\/strong\u003E.     \u003Cbr \/\u003E\nThe person who receives this jar needs to add \u003Cstrong\u003E200g butter\u003C\/strong\u003E and \u003Cstrong\u003E4 tablespoons honey\u003C\/strong\u003E. To make the bars heat the oven to 180C. Melt the butter and honey together then add the contents of the jar and simmer for 2 minutes. Spread the mixture into a lined baking tray, cover with foil and bake for 15 minutes. Leave in the tray for 10 minutes, then loosen the edges and turn out. Slice into squares. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0071\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22932999624\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0071\" src=\"https:\/\/farm6.staticflickr.com\/5739\/22932999624_1c6b24965b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EBuckwheat Seeded Crispbread\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003ELayer the jar with the following:    \u003Cbr \/\u003E\n1 cup buckwheat flour     \u003Cbr \/\u003E\n1 cup wholemeal flour     \u003Cbr \/\u003E\n1\/2 cup rolled oats     \u003Cbr \/\u003E\n1\/2 cup pumpkin seeds     \u003Cbr \/\u003E\n1\/2 cup sunflower seeds     \u003Cbr \/\u003E\n1\/2 cup chia seeds     \u003Cbr \/\u003E\n1\/2 cup sesame seeds     \u003Cbr \/\u003E\n2 tsp sea salt\u003C\/p\u003E\u003Cp\u003EThe person who receives this jar need only to add \u003Cstrong\u003E1 cup of water\u003C\/strong\u003E and \u003Cstrong\u003E1\/2 cup of really good olive oil\u003C\/strong\u003E, which you can gift them as well.     \u003Cbr \/\u003E\nPreheat the oven to 200C heat a few baking trays to warm up them. Mix together all the ingredients in a large bowl. Roll out handfuls of dough between 2 sheets of baking paper until very thin. Remove the top sheet of baking paper and use a knife to cut the flattened dough into shapes. Leave the pieces on the bottom sheet of baking paper, and slide it across onto a preheated tray. Bake for 15-20 minutes, until the crispbreads are golden and hardened to the touch. Remove the baking paper from underneath as soon as possible. Cool completely on a wire rack before storing in an airtight container for up to 2 weeks.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0072\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/22933009514\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0072\" src=\"https:\/\/farm1.staticflickr.com\/779\/22933009514_03ed226f2c_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThere is no end to creativity when it comes to giving lovely homemade gifts that come from the heart and made with love. Be it little mince pies or cakes wrapped in plastic foil, homemade jams, preserves or chutneys, boxes of cookies or jars of dry ingredients which is then put together with other ingredients in the kitchens of your loved ones - all these are lovely ways to add a special note to your gifts. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0082\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23265400880\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0082\" src=\"https:\/\/farm1.staticflickr.com\/568\/23265400880_7bacdcd148_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookiesGifts2016-by MeetaKWolff-0059\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23452667062\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"ChristmasCookiesGifts2016-by MeetaKWolff-0059\" src=\"https:\/\/farm1.staticflickr.com\/568\/23452667062_ff68fdda1e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe are getting ready to settle down into the Christmas time. Although the weather is reminiscent of early Spring rather than deep winter we are not really complaining. Christmas carols and Christmas markets are all in full swing and Weimar looks lovely decorated with tinsel, baubles and sparkly lights. \u003C\/p\u003E\u003Cp\u003ESending you all happy Christmas spirits from my kitchen to yours .... \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these edible Christmas gift ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0081 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3756\/11407135874_f42ed4030f_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Quince Hazelnut and Cognac Mincemeat (0385) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut and Cognac Mincemeat (0385) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho7RGKa-Ff-AjLjngVn8dLfaomy7ozUpcNVrtoYrnbamRkOa2iAvk3ss7GgAby0V-7GgKsFN04paJQIQlvz86BlTyoAF0xig-3AFAs_6ytQ1FqUiLfUH86w4IQUaZqMhIpfrtIbw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/SpekulatiusSpicedMadeleines.html\" target=\"_blank\"\u003ESpekulatius Spiced Madeleines\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-buttery-quince-hazelnut-and.html\" target=\"_blank\"\u003EButtery Quince Hazelnut and Cognac Mincemeat\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\" target=\"_blank\"\u003EAlmond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4299565569649650345\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4299565569649650345"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4299565569649650345"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/big-christmas-cookie-and-gift-post.html","title":"Big Christmas Cookie and Gift Post | Linzer Jam Cookies, Chocolate Kipferl, Lemon Chocolate Spritz, Ischlers Orange"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho7RGKa-Ff-AjLjngVn8dLfaomy7ozUpcNVrtoYrnbamRkOa2iAvk3ss7GgAby0V-7GgKsFN04paJQIQlvz86BlTyoAF0xig-3AFAs_6ytQ1FqUiLfUH86w4IQUaZqMhIpfrtIbw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-169338126300988000"},"published":{"$t":"2015-12-02T10:00:00.000+01:00"},"updated":{"$t":"2015-12-02T10:10:36.846+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas: Chocolate Gianduia Stollen With Cranberries and Papaya"},"content":{"type":"html","$t":"\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0019\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0019\" src=\"https:\/\/farm1.staticflickr.com\/704\/23320011952_91835c0d1f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe cakes of Christmas, be it the petite mince pie or the bombastic panettone or the heavyweight fruit cake, always bring with them a certain amount of joviality. Christmas (in most Western countries) has got to be the sweetest and most decadent month of the year – a proper festival of sugary, fruity, chocolaty treats!\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe temptations are plenty and everywhere - after \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/cauliflower-couscous-with-baharat-spice.html\"\u003Elast week’s post\u003C\/a\u003E where I shared a few ideas on how to be good during this sinful time – today’s post is just plain wicked! I always say it’s about the balance. \u003C\/p\u003E\u003Cp\u003EIndeed there is something rather reviving about a tea-break, with a pot of steaming herbal and spiced tea and a slice of sugar, spice and fruit-laden cake – why even slightly salacious amidst the yuletide jangle! I have to say whether it is booze-soaked raisins or sugary fruit peel in the cake mixture, pastry or sweet yeast dough some sort of merry confection like this is a must. It is just as much part of Christmas as the tree, the presents and the big roast!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" src=\"https:\/\/farm1.staticflickr.com\/569\/23060502819_374ec8f46d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EStollen is as German as it gets when it comes to Christmas cakes. It certainly is the heavyweight champion compared to some of its European counterparts, especially if the stollen contains rich marzipan in its center. The stolen was invented in Dresden – everyone is familiar with the illustrious Dresdner Stollen, this peel-speckled cake has been around since the 15\u003Csup\u003Eth\u003C\/sup\u003E century under the name of \u003Ci\u003EStriezel\u003C\/i\u003E. Every year the people of Dresden hold a Christmas festival known as the \u003Ci\u003EStriezelmarkt\u003C\/i\u003E in its honor. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0007\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0007\" src=\"https:\/\/farm1.staticflickr.com\/573\/23320007042_01e05b50a3_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe stollen is a sweetened bread dough enriched with almonds, citrus peel, marzipan and with those typical Christmassy spices like cinnamon and cloves. Of course many of the store-bought ones are quite heavy on butter and sugar too. So it is always better to bake your own just so you know what is going into your cake and what the quality of your ingredients are. \u003C\/p\u003E\u003Cp\u003EI bake my own stollen almost every year. Besides being the perfect partner for many of the spontaneous visits during this time, I think it also makes a sensational foodie gift wrapped in sparkly paper and placed under the tree.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0015\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0015\" src=\"https:\/\/farm1.staticflickr.com\/745\/23320010772_d40ca2f902_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis year tradition gave way to something more swank and my Christmas Stollen 2015 is very chic dressed in chocolate, studded with chunks of papaya and cranberries, besotted with Kahlua and jazzed up with pistachios. Totally decadent is the rich gianduia pieces that are scattered into the dough giving delightful pockets of creamy-nutty pleasure. \u003C\/p\u003E\u003Cp\u003EI told you this is just wicked! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chocolate Gianduia Stollen With Cranberries and Papaya\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-gianduia-stollen\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\/\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0012\" src=\"https:\/\/farm1.staticflickr.com\/569\/23060502819_374ec8f46d_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT80M\"\u003E80 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT125M\"\u003E125 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nYields: \u003Cspan itemprop=\"yield\"\u003E2 small stollen\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E500g flour + more for the counter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 packet dry yeast (approx. 7g) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g dark cocoa powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 vanilla bean, seeds removed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons Kahlua \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon Lebkuchen spice \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g Skyr or quark \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g butter, softened \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g butter, melted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g pistachios, coarsely chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried cranberries \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g dried papaya, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g gianduia, roughly chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPlace flour, yeast, cocoa powder, sugar, vanilla, Kahlua, Lebkuchen spice, Skyr or quark, ground almonds, chopped pistachios, soft butter and eggs in a bowl of a standmixer fixed with a dough hook and knead until the dough comes together. Stop in between to scrape the sides down if required. Cover and allow to rise for 60 minutes \u003C\/li\u003E\n\u003Cli\u003EKnead the cranberries and papaya into the dough,then flatten the dough with your fingers slightly and scatter the gianduia. Fold the dough over and slowly knead it into the dough. Do not over-knead. Divide the dough into two equal parts. Shape the dough in a roughly oval form, 3-4 cm thick, fold dough in half lengthwise and put it on baking tray. Brush with the melted butter then allow the dough to rise for 30 minutes. \u003C\/li\u003E\n\u003Cli\u003EHeat oven to 180C degrees Place both loaves on a baking tray lined with baking paper and bake for 45-55 minutes. Once out of the oven brush again with the remaining butter then sprinkle generously with the icing sugar and\/or some cocoa powder. Serve sliced and spread with your favorite jam and extra melted nougat, sprinkled with some pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nWrap the stollen in some plastic wrap and allow to rest for a few days. You will see that as it ages the flavors begin to develop more and the stollen becomes more moist. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0009\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html\"\u003E\u003Cimg alt=\"Chocolate Cranberry Papaya Stollen-by Meeta Wolff-WM-0009\" src=\"https:\/\/farm6.staticflickr.com\/5631\/23320008272_588e6aea7a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI usually place some fruity preserves, a small jar of melted nougat and some chopped pistachios when I set the table for a tea or coffee get-together. A preserve adds a nice balanced flavor to the richness of the chocolate – of course best of all is a pure slice sans everything.\u003C\/p\u003E\u003Cp\u003EEnjoy your baking and I hope I have inspired you to try something new this year. \u003C\/p\u003E\u003Cp\u003EFor more Christmas baking inspiration see what’s baking in my friends kitchens: \u003C\/p\u003E\u003Cp\u003E- Aparna’s \u003Ca href=\"http:\/\/www.mydiversekitchen.com\/2010\/12\/tropical-stollen-eggless-cashew.html\" target=\"_blank\"\u003ESaffron And Cardamom Flavoured Eggless Cashew Marzipan\u003C\/a\u003E    \u003Cbr \/\u003E\n- Sally’s \u003Ca href=\"http:\/\/mycustardpie.com\/2014\/12\/04\/slow-cooker-christmas-christmas-pudding\/\" target=\"_blank\"\u003ESlow cooker Christmas pudding\u003C\/a\u003E    \u003Cbr \/\u003E\n- Juls’ \u003Ca href=\"http:\/\/en.julskitchen.com\/tuscany\/tuscan-panforte-a-spicy-cake-from-siena\" target=\"_blank\"\u003EPanforte\u003C\/a\u003E    \u003Cbr \/\u003E\n- Simone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/lemon-thyme-cake-by-nigella\/\" target=\"_blank\"\u003ELemon Thyme Cake\u003C\/a\u003E    \u003Cbr \/\u003E\n- Jeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/12\/charred-clementine-and-rum-individual-upside-down-cakes.html\" target=\"_blank\"\u003ECharred clementine and rum individual upside-down cakes\u003C\/a\u003E\u003Cbr \/\u003E\n- Rosana's \u003Ca href=\"http:\/\/www.hotandchilli.com\/2015\/01\/rosca-bolo-rei-twelfth-night-bread.html\"\u003ETwelfth Night bread \u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Christmas baking at What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Cranberry Orange Marzipan Stollen Buns 0061\" src=\"http:\/\/farm4.staticflickr.com\/3741\/11295732373_3f44c23062_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0006\" src=\"http:\/\/farm9.staticflickr.com\/8346\/8228150622_cd3e1c79a6_b.jpg\" width=\"160\" height=\"239\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjws1ti7mn7i2P0m3cJIJ180Wc0ZVdri32eVuVxm3CqLNTywqoeDJ4acICSJTB081ZYZY7oJnIt12lprbfM3mqT5wrVNkxDP0MmSjnBGBL13tEJ1aPGp-qhGSyWOX-6Hl7nKSmSkQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/StollenBuns.html\" target=\"_blank\"\u003ECranberry Orange Marzipan Stollen Buns\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html\" target=\"_blank\"\u003EOrange Marmalade Date Fig and Quark Stollen\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html\" target=\"_blank\"\u003EHazelnut Frangipane Tart with Quince Hazelnut Mincemeat\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/169338126300988000\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/169338126300988000"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/169338126300988000"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-chocolate-gianduia-stollen.html","title":"Christmas: Chocolate Gianduia Stollen With Cranberries and Papaya"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjws1ti7mn7i2P0m3cJIJ180Wc0ZVdri32eVuVxm3CqLNTywqoeDJ4acICSJTB081ZYZY7oJnIt12lprbfM3mqT5wrVNkxDP0MmSjnBGBL13tEJ1aPGp-qhGSyWOX-6Hl7nKSmSkQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7154264053839925400"},"published":{"$t":"2015-01-14T09:45:00.000+01:00"},"updated":{"$t":"2015-01-14T09:48:31.881+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Thuringia Meets Asia: Dumpling Sushi and Dim Sum"},"content":{"type":"html","$t":"\u003Ca title=\"TTG-SushiDimSum-0035 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/dumpling-sushi-dimsum.html\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0035\" src=\"https:\/\/farm9.staticflickr.com\/8637\/16087493889_25e774a3b6_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIf the British have their roast beef and Yorkshire pudding and the French the Blanquette de veu – then this is Thuringia's all-time classic Sunday lunch - beef roulade stuffed with paper-thin slices of bacon, onion and gherkins and spread with a hint of sharp mustard and served with braised red cabbage spiced with all-spice, juniper berries and cloves. The steaming hot potato dumplings - the famous Thuringian klöße are the exceptional darlings of every family here in Thüringen.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWhile each region in Germany has its own specific recipe which are either made of potatoes, bread, semolina or flour, the best-loved dumplings is also the most labor-intensive. Making Thuringian potato dumplings is often a family affair. The dough is a mix of cooked, mashed potatoes and grated, raw potatoes that have been pressed to remove all of their liquids. My mother-in-law swears the key to the proper consistency is to put away the food processor and grate the heap of potatoes by hand. The dough is then wrapped around a couple of buttery croutons, and then the dumpling is cooked in barely simmering water.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"TTG-SushiDimSum-0007 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16086251460\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0007\" src=\"https:\/\/farm8.staticflickr.com\/7541\/16086251460_2c8e01c55a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhile travelling Thuringia for the \u003Cem\u003EKulinarik\u003C\/em\u003E food adventure I have had the valuable opportunity to meet so many passionate people – professionals in their fields, working on the love of food alone! It’s been a revelation for me on so many levels and travelling to \u003Cem\u003EHeichelheim\u003C\/em\u003E – the capital of the Thüringian dumplings was a remarkable experience.\u003C\/p\u003E\u003Cp\u003EIt is here in \u003Cem\u003EHeichelheim\u003C\/em\u003E at the “\u003Ca href=\"http:\/\/www.thueringer-kloss-welt.de\/\" target=\"_blank\"\u003EThüringer Kloßmanufaktur\u003C\/a\u003E” where the famous \u003Ci\u003EHeichelheimer Klöße\u003C\/i\u003E are produced. But there is so much more to this location as Dieter Fisher, the manager of the company tells me on my visit. He tells me that the klöße were in actual fact an accidental by-product. After the great famine of 1777 the rulers of the region began growing potatoes on a large scale. Bread being very expensive, potatoes quickly became the staple food for the population of Thuringia. To retrieve the starch, potatoes were pressed to remove the liquid and as the remaining side product – the potato mass – was not to be wasted, the housewives created what today has become Thuringia's epic side – the Thuringia Klöße!     \u003Cbr \/\u003E\n\u0026#160;\u003Ca title=\"TTG-SushiDimSum-0039 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16086250980\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0039\" src=\"https:\/\/farm8.staticflickr.com\/7562\/16086250980_156b14358e_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAt the \u003Ci\u003EHeichelheimer Kloßmanufaktur\u003C\/i\u003E Dieter Fisher has captured some of the historic moments in the \u003Ci\u003EKloßmuseum\u003C\/i\u003E. Over 45.000 visitors come here each year and the museum takes them into a whole new world showing them not only how these dumplings evolved but also how the region of Thuringia grew as a result. This however is Dieter Fischer’s hobby, his main activity is producing high quality potato products that are then sent off to the rest of the country. From potato fritters, to potato pancakes and of course the Thüringer klöße are all produced here. To assist the busy young housewife in the kitchen the company produces not only ready-made frozen dumplings but also the actual classic potato dumpling mix, which need only to be formed and simmered in salted water for 20 minutes.\u003C\/p\u003E\u003Cp\u003EDieter Fisher tells me the secret to the Thüringer Klöße mixture is two-thirds raw finely grated potatoes and one-third cooked mashed potatoes. As I get the opportunity to actually \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/kloss-sushi\/\"\u003Eprepare a few dumplings myself\u003C\/a\u003E I cannot help but think “How lucky that Heichelheimer sell the mixture!” After grating a few potatoes per hand my arms were rather numb!\u003C\/p\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15651206034\" title=\"KloßeRouladen-Kulinarik-0085 by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7560\/15651206034_96e98c5d4c_o.jpg\" width=\"533\" height=\"800\" alt=\"KloßeRouladen-Kulinarik-0085\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u0026#160;\u003Ca title=\"KloßeRouladen-Kulinarik-0085 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/dumpling-sushi-dimsum.html\" src=\"https:\/\/farm8.staticflickr.com\/7560\/15651206034_705cea5566_b.jpg\" width=\"533\" height=\"800\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI used this mixture to create something new - bringing Asia to Thuringia. Inspired by one of my favorite German films “Sushi in Suhl” the \u003Cem\u003EHeichelheimer\u003C\/em\u003E potato mix became a great source of experimentation. Over a period of a few weeks I tested and developed a few exciting ideas with the team at \u003Cem\u003EThüringen Tourismus GmbH\u003C\/em\u003E. We wanted to give the readers a platform for new ideas with the traditional Thüringian flavors … and so we present the “\u003Cem\u003EKloß\u003C\/em\u003E Sushi” and “\u003Cem\u003EKloß\u003C\/em\u003E Dim Sum”. \u003C\/p\u003E\u003Cp\u003EFor both, the fillings are reminiscent of the traditional beef roulades and dumpling meal using the flavors of hot mustard, caramelized onions, crunchy gherkins and crispy bacon to create texture and hopefully excitement for your taste buds. Enjoy!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca title=\"TTG-SushiDimSum-0037 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15653735743\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0037\" src=\"https:\/\/farm8.staticflickr.com\/7517\/15653735743_ab42701f6a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003EThe latest trailer for the campaign with me trying my hand and making the dumplings from scratch! \u003Cbr \/\u003E\n\u003Cp\u003E\u003Ciframe width=\"560\" height=\"315\" src=\"\/\/www.youtube.com\/embed\/hPcqOvbIZlY\" frameborder=\"0\" allowfullscreen\u003E\u003C\/iframe\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Dumpling Sushi and Dim SUM\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/thuringia-meets-asia-dumpling-sushi-and-dim-sum\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"TTG-SushiDimSum-0035 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16087493889\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0035\" src=\"https:\/\/farm9.staticflickr.com\/8637\/16087493889_25e774a3b6.jpg\" width=\"240\" height=\"359\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6 as appetizers      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003EDumpling Sushi\u003C\/i\u003E     \u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 Heichelheimer dumpling recipe(see notes below) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 beef roulade, thin and cut from the topside \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 onion, thinly sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 tablespoons hot mustard \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3-4 gherkins, thinly sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3-4 slices of bacon, cut into strips \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EChives \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper to taste       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the filling for the Dumpling-Sushi, heat one tablespoon oil in a skillet until very hot. Fry the beef roulade on each side for not more than 2-3 minutes on each side. Remove, cover with foil and allow to rest. \u003C\/li\u003E\n\u003Cli\u003ELower the heat then add 1 tablespoon oil and gently sauté the onions until caramelized and tender. Remove and set aside. Turn up the heat again and fry the bacon until crisp. \u003C\/li\u003E\n\u003Cli\u003EPlace a piece of plastic wrap on your countertop. Spread the potato dumpling mixture on the plastic wrap in a rectangle approx. 20 x 30 cm. Make sure the roulade does not become too thin – it should be approx. 2cm in thickness. Using a knife spread the hot mustard along the whole length of the dumpling mixture. Then add the caramelized onion, bacon strips and gherkin slices. Cut the beef into strips and spread them on the potato mixture too. Salt and pepper to taste. \u003C\/li\u003E\n\u003Cli\u003ETaking the plastic wrap from its longest edge gently but tightly roll the potato roulade. Once completely rolled, carefully remove the plastic wrap and pinch the sides and the seam shut so that now on the filling falls out. Heat the remaining oil in the skillet. Place the entire roll in your skillet and fry on all sides until crispy and golden. Remove and place on a wooden board. Allow to cool so that you can handle it with your fingers then using a sharp knife cut about 3cm thick slices. \u003C\/li\u003E\n\u003Cli\u003EWrap a single chive around each sushi and tie carefully. Serve on platters either warm or at room temperature with the typical sushi condiments if desired. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Ci\u003EDumpling Dim Sum\u003C\/i\u003E     \u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 Heichelheimer dumpling recipe(see notes below) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 beef roulade, thin and cut from the topside \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 onion, thinly sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1-2 tablespoons hot mustard \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3-4 gherkins, thinly sliced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3-4 slices of bacon, cut into strips \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EBlack sesame seed (optional) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper to taste        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the filling for the Dumpling-Dim Sum, heat one tablespoon oil in a skillet until very hot. Fry the beef roulade on each side for not more than 2-3 minutes on each side. Remove, cover with foil and allow to rest. Then chop finely. \u003C\/li\u003E\n\u003Cli\u003ELower the heat then add 1 tablespoon oil and gently sauté the onions until caramelized and tender. Remove and set aside. Turn up the heat again and fry the bacon until crisp. \u003C\/li\u003E\n\u003Cli\u003EMix mustard, gherkins, beef, bacon and onions in a clean bowl. The filling should not be homogenous but not paste-like. \u003C\/li\u003E\n\u003Cli\u003ETaking a small pieces of the dumpling mixture roll into balls. Flatten on the heel of your palm add about a teaspoon (more if required) of filling into the center and then pull the sides of the dumpling and pinching them together to close it. Once all the Dumpling-dim sum are ready heat the remaining oil in a skillet and quickly fry the bottom of the dumpling until slightly brown then add about 40 -50 ml water, cover and allow to steam for 4-5 minutes. \u003C\/li\u003E\n\u003Cli\u003ERemove from the pan, sprinkle the sesame seeds (if using) on the top, allow to cool slightly and serve on a large platter with the usual sushi \/ dim sum condiments. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nYou can use the \u003Ca href=\"http:\/\/germanfoods.org\/recipes\/potato-dumplings-from-thuringia\/\" target=\"_blank\"\u003Efollowing recipe for the dumpling mixture\u003C\/a\u003E. Follow the instructions till you have the mixture but do not form them as instructed.    \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"TTG-SushiDimSum-0032 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15653735633\"\u003E\u003Cimg alt=\"TTG-SushiDimSum-0032\" src=\"https:\/\/farm9.staticflickr.com\/8658\/15653735633_81d7c7d89f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis is a fun recipe and we enjoyed our experiments with all our ideas. I did figure this recipe would be one of those that causes a bit of ruckus as I dared to take a quintessential and sacred traditional product here in Thuringia and totally take it out of its comfort zone to create something out of the box. This Asian inspired idea did create a \u003Ca href=\"https:\/\/www.facebook.com\/thueringen.tourismus.de\/posts\/928672507143761\" target=\"_blank\"\u003Econtroversial furor\u003C\/a\u003E, many loved it and some were rather miffed to say the least. However, I am a person who enjoys bringing together flavors from different parts of worlds and love exploring different possibilities. Traditional recipes, be it from my Indian roots or from my adopted German sources are important for me. They ground me and show me the importance of our traditions. The typical dish of \u003Cem\u003E“Rindsrouladen, rotkohl \u0026amp; Kartoffelklöße\u003C\/em\u003E” - beef roulades with braised cabbage and German dumplings is my favorite German meal and no one makes it better than my mother-in-law - I absolutely enjoy each morsel with gusto. But I cannot help myself when my imagination gets carried away with all the possibilities. I do this with my own Indian recipes too - for me it’s a way of progressing and developing my ideas further. After all if those housewives all those years ago were not so creative and visionary and actually did throw away the side product after getting the starch from the potatoes - the dumpling might never have been found!\u003C\/p\u003E\u003Cp\u003EThis recipe even got me a whole page in Germany’s most read tabloid newspaper the “\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bild\" target=\"_blank\"\u003EBild\u003C\/a\u003E” which has the sixth largest circulation worldwide. Not bad for some dumpling sushi and dim sum! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxbrQXbWYT6FtidrhV2FNrz6aoyp9_NZV4AHdSC_ECoxO3kSpqMh5VusYOVaCC7dRkaZJSaKbXq8wJB8f2nanV-kAyUaOa-c52oe8NyuHNtKwKNQHwktlVejQ2X5L2QLDFdm831g\/s1600-h\/2015-01-10%25252010.28.43%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"2015-01-10 10.28.43\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-01-10 10.28.43\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpJvtt1yMz2zXYtvWBhyphenhyphenx6JLCIseMZ0SeuBGydfggsGetb1pZPI3WfV6YcFgPG8aUoPmzkyZqHfzLCo5e18ibK80UH70ZmhKQ2Qh9tZm3qe9jeaqCTF8AIvYtEHmCBykc5xhYPSw\/?imgmax=800\" width=\"400\" height=\"533\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"BeefStroganoff_0003-CR\" border=\"0\" alt=\"BeefStroganoff_0003-CR\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9xj1GUmJIWZuUw94DhTRUZjVg_edYxPqE6jTvDxsu02NQd4mRUWpjBBq74CPsjMOp9yvPXywfv1mdEOtoqFAQWxF9puSAQZX08Inb1CKk8ocCmQe1IhJKUevbKAxC60Ho_u7FUw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0007-WM\" src=\"http:\/\/farm9.staticflickr.com\/8098\/8551713298_4fbfb19b19_b.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Ossobuco with Prunes, Apricots and Saffron  (0009) by Meeta K. Wolff\" border=\"0\" alt=\"Ossobuco with Prunes, Apricots and Saffron  (0009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDQBC_EYNb_ssZdJirgK5PrLp7z_Q2-eVXfZfZmYK9vU62LvnJMUODgxj6iqNqEOZTFyhA04G3qRDlwkplpnTnyjffyAA1aqj81w13TAIWG1VrH7ZzaeQL1Qn9KjinBF7TM3AvMw\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/cooking-school-beef-stroganoff.html\"\u003EBeef Stroganoff\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/03\/KoenigsbergerKlopse.html\"\u003EKönigsberger Klopse - German Meatballs in a Creamy Caper Sauce\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/fusion-food-ossobuco-with-prunes.html\"\u003EOssobuco with Prunes, Apricots and Saffron\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7154264053839925400\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/01\/dumpling-sushi-dimsum.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7154264053839925400"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7154264053839925400"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/01\/dumpling-sushi-dimsum.html","title":"Thuringia Meets Asia: Dumpling Sushi and Dim Sum"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpJvtt1yMz2zXYtvWBhyphenhyphenx6JLCIseMZ0SeuBGydfggsGetb1pZPI3WfV6YcFgPG8aUoPmzkyZqHfzLCo5e18ibK80UH70ZmhKQ2Qh9tZm3qe9jeaqCTF8AIvYtEHmCBykc5xhYPSw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7616769118529116314"},"published":{"$t":"2014-11-19T08:00:00.000+01:00"},"updated":{"$t":"2014-11-19T12:06:29.448+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Roasted Root Vegetable and Pearl Barley Soup"},"content":{"type":"html","$t":"\u003Ca title=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0149 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/11\/root-vegetable-pearl-barley-soup.html\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0149\" src=\"https:\/\/farm8.staticflickr.com\/7541\/15635791359_bd4bab75fc_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E“\u003Cem\u003EGrünes Thüringen\u003C\/em\u003E” – will bring the wide and plentiful thick forests of Thuringia to mind. For me however Thuringia has a more colorful landscape with abundant bounties of vegetables that this fertile state provides. Cauliflower, kohlrabi, broccoli and a wide variety of cabbages are only some of the types of vegetables that are amply found around the capital of the state, Erfurt. Dig a little deeper and one will find that Thuringia also boasts of cultivating fine aromatic asparagus and after Bavaria it is the second largest herb growing region in Germany. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOne third of Thuringia is covered in forest providing generous variety of game like deer, wild boar, duck and mouflon, while mushroom variety like chanterelles and porcini can be found in the wooded areas and wild berries like blueberries, cranberries, and blackberries grow abundantly. With such an assortment Thuringia offers a kaleidoscope of produce all year round. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"AltWeimar_Kulinarik-Schnippelsuppe-0083 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/11\/root-vegetable-pearl-barley-soup.html\"\u003E\u003Cimg alt=\"AltWeimar_Kulinarik-Schnippelsuppe-0083\" src=\"https:\/\/farm9.staticflickr.com\/8658\/15821566845_6f343237c5_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOne of Thuringia's signature dishes is the “Schnippelsuppe” a hearty vegetable soup which is very much a full meal in itself. Using freshly harvested vegetables of the season this soup is endlessly versatile and is perfect for any season. In the traditional version however, potatoes, leek and carrots are cubed into a robust homemade stock made of meat while crispy bacon adds a smoky flavor. \u003C\/p\u003E\u003Cp\u003EBefore I started developing my own idea for a hearty vegetable soup I went to visit chef Sten Fischer at Alt Weimar in search of a classic “schnippelsuppe.” Sten invited me into his kitchen at the Alt Weimar, where I had the enjoyment of cooking together with him. He generously shared his grandmother’s recipe, which is hearty and includes copious amounts of vegetables like celeriac along with the more traditional carrots and potatoes. His grandmother obviously liked the soup robust and added thick slices of “blutwürst” and meatballs made of pork.    \u003Cbr \/\u003E\n\u0026#160;\u003Ca title=\"Alt-Weimar-Kulinarik-Schnippelsuppe-0071 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15797859436\"\u003E\u003Cimg alt=\"Alt-Weimar-Kulinarik-Schnippelsuppe-0071\" src=\"https:\/\/farm6.staticflickr.com\/5604\/15797859436_578bafe105_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003Ca title=\"AltWeimar_Kulinarik-Schnippelsuppe-0076 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15821559635\"\u003E\u003Cimg alt=\"AltWeimar_Kulinarik-Schnippelsuppe-0076\" src=\"https:\/\/farm8.staticflickr.com\/7552\/15821559635_3462ea0e34_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIt is easy to be taken in by Sten’s enthusiasm; he is passionate about his calling and is keen to raise the awareness of Thuringian cuisine across the borders. He adds a regional touch to modern cuisine in his kitchen creating sophisticated dishes using high-level regional products at affordable prices. His aim is to show his guests that Thüringian cuisine is not only about potatoes and cabbage but about combining flavor nuances and a diversity of aromas. \u003C\/p\u003E\u003Cp\u003EBorn in Erfurt, Sten has gathered extensive experience in his career. In the early nineties he travelled throughout Europe and on Aida cruise ships learning his trade in various kitchens of the world. In Bermuda he cooked for Michael Douglas before returning to Germany in 2006 where he supervised the VIP kitchen for the 2006 FIFA World Cup. The call of Thuringian was stronger apparently and in 2007 he came to Weimar and took over the Alt Weimar as Head chef. Innovative and inspirational, he has etched a name for himself which goes beyond the borders of Thuringia.    \u003Cbr \/\u003E\n\u0026#160;\u003Ca title=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0157 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15819711321\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0157\" src=\"https:\/\/farm6.staticflickr.com\/5611\/15819711321_00b59556b8_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0144 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15823067352\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0144\" src=\"https:\/\/farm6.staticflickr.com\/5608\/15823067352_c7c9e0e24e_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EBack at home I allowed myself to be inspired by Sten, wanting to create a slightly more modern version of the Thüringian classic. I love roasting my root vegetables as this imparts the flavors to the maximum and adds a slightly caramelized note to the vegetables, not to mention the oven does most of the hard work for me! I mostly used regional vegetables like potatoes, carrots, celeriac and herbs like marjoram and thyme but I added pumpkin and sweet potatoes, which are currently in season. Pearl barley adds body and soaks up all the fragrant flavors of this thick, hearty and warming soup. \u003C\/p\u003E\u003Cdiv id=\"scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:58b3e265-52b2-4c86-8b94-e539e6cea0d3\" class=\"wlWriterEditableSmartContent\" style=\"float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; width: 630px\"\u003E\u003Cdiv\u003E\u003Cobject width=\"630\" height=\"354\"\u003E\u003Cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/3WpiB-cuQO4?hl=en\u0026amp;hd=1\"\u003E\u003C\/param\u003E\u003Cembed src=\"http:\/\/www.youtube.com\/v\/3WpiB-cuQO4?hl=en\u0026amp;hd=1\" type=\"application\/x-shockwave-flash\" width=\"630\" height=\"354\"\u003E\u003C\/embed\u003E\u003C\/object\u003E\u003C\/div\u003E\u003Cdiv style=\"width:630px;clear:both;font-size:.8em\"\u003EThüringer Schnippelsuppe Trailer - Thüringen Entdecken\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Roasted Root Vegetable and Pearl Barley Soup \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/root-vegetable-pearl-barley-soup\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0149 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15635791359\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0149\" src=\"https:\/\/farm8.staticflickr.com\/7541\/15635791359_bd4bab75fc.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E5 tablespoons olive oil \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 large yellow onion, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ celeriac, peeled and cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 parsnips, peeled and cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 sweet potato, peeled and cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ pumpkin, peeled and cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 potatoes, peeled and cubed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250 ml dry white wine \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1.5 l vegetable broth – homemade is always best \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g pearl barley soaked and cooked according to packet instructions. Keep warm \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E10g marjoram \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESeveral sprigs thyme \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003ESalt and pepper to taste \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat oven to 200 degrees C. Lightly oil a baking tray. In a large bowl toss all the vegetables except the onion, with about 2 tablespoons olive oil. Add a few sprigs of thyme and marjoram, then scatter on the tray. Roast in the oven for 25-30 minutes or until the vegetables are slightly soft and caramelized. \u003C\/li\u003E\n\u003Cli\u003ESet about ¼ of the cubed vegetables aside and keep warm. Heat 2 tablespoons olive oil in a heavy pot over a medium heat and sauté the onions until fragrant and translucent. Add the remaining ¾ of the vegetables to the pot making sure they do not stick to the bottom of the pot. Pour in the wine, scraping up any browned bits on the bottom of the pot. Allow to simmer for 2-3 minutes until the wine has reduced, then pour the stock. Bring to the boil. Remove from the heat and using a hand-held blender purée the vegetables and stock until the mixture is thick, creamy and smooth. Adjust seasoning accordingly. \u003C\/li\u003E\n\u003Cli\u003EDivide the thick soup into bowls, adding a few spoonfuls of pearl barley and the cubed vegetables to the top. Garnish with remaining herbs and serve. \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EOptional\u003C\/strong\u003E: small spiced lamb or beef meatballs will make this a great non-vegetarian option. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E350g ground lamb or beef \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EMarjoram \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EThyme \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon ground cumin \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon smoked paprika \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Esalt and pepper \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon olive oil \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EMix all the ingredients in a clean bowl. Pick off small amounts from the meat and roll small, bite-sized balls. Heat the olive oil in a frying and brown the meatballs in portions until cooked through. They should be crispy on the outside and still soft and moist on the inside. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nServe these meatballs to your guests separately with the soup. Non-vegetarians can help themselves adding to the soup as desired, while your vegetarian guests can enjoy the basic vegetarian version. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0150 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15823064142\"\u003E\u003Cimg alt=\"Roasted Vegetable Pearl Barley Soup-Kulinarik-0150\" src=\"https:\/\/farm8.staticflickr.com\/7544\/15823064142_b8210c008d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis classic\u003Csub\u003E\u003C\/sub\u003E\u003Csub\u003E\u003C\/sub\u003E Thuringian soup was the second reportage for the \u003Cstrong\u003E\u003Cem\u003EKulinarik\u003C\/em\u003E\u003C\/strong\u003E project I am working on for the Thuringian Tourism Board \u003Ca href=\"http:\/\/www.thueringen-entdecken.de\/\" target=\"_blank\"\u003EThüringen Entdecken\u003C\/a\u003E. The project comprises of exciting segments and has me traveling around the region meeting some awesome food professionals in their field. I cook and talk with them about the traditional Thuringian cuisine. They kindly open their doors to me and the team, giving me a unique insight and taking me on an awesome culinary journey through the region I have lived in for 10 years. The highlight of the project is coming back and developing a totally new recipe based on the traditional one - modern and easy with my own twist. Last month I took the iconic Bratwurst and created this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/whole-wheat-bratwurst-flammkuchen.html\" target=\"_blank\"\u003EWhole-wheat Flammkuchen with Bratwürst on Caramelized Cabbage and Pear\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EMy roasted root vegetable and pearl barley soup is another creation incorporating great flavors and aromas based on Sten’s grandmother’s recipe. On cold, damp November days there is nothing better than sinking into a thick creamy soup that shouts comfort at every spoonful. The article and my images first appeared on the Thüringer Entdecken food blog \"Herzenwärmer\" \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/schnippelsuppe\/\"\u003Ehere\u003C\/a\u003E.  \u003C\/p\u003E\u003Cp\u003EProps: Five Senses plate and soup bowl; salt and pepper containers courtesy of \u003Ca href=\"http:\/\/en.kahlaporzellan.com\/\" target=\"_blank\"\u003EKahla - Porcelain for the Senses\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these warming soups from What’s For Lunch, Honey?\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Mushroom Cream Soup (03) by MeetaK\" alt=\"Mushroom Cream Soup (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgD5fBILYChCizXD52F0HAns8FCLSym9Gp9pFaxLkXsW4WBlqvs4w0ZAvhglNfSu83yguSus7QBPrTE7RDHSP1Nu_J1-IJuA3FngJ_MrEhRVgf8yqrIcLj71SMW71n0hrGi2qgOew\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Beet_Parsnip_Apple_Soup_by_Meeta_K_Wolff-WM-0046\" src=\"http:\/\/farm9.staticflickr.com\/8350\/8281642758_dbfe978e4e_b.jpg\" width=\"180\" height=\"269\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"oasted Fennel Soup with Pernod and Smoked Salmon (0027) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7065\/6956680549_3e33652be0_b.jpg\" width=\"180\" height=\"268\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/thanksgiving-starter-mushroom-cream.html\"\u003EMushroom Cream Soup with Thyme Parmesan Chips\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/roasted-beet-parsnip-apple-soup-with.html\"\u003ERoasted Beet Parsnip Apple Soup with Hazelnuts and Sage\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/roasted-fennel-soup-with-pernod-and.html\"\u003ERoasted Fennel Soup with Pernod and Smoked Salmon\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7616769118529116314\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/11\/root-vegetable-pearl-barley-soup.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7616769118529116314"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7616769118529116314"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/11\/root-vegetable-pearl-barley-soup.html","title":"Roasted Root Vegetable and Pearl Barley Soup"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgD5fBILYChCizXD52F0HAns8FCLSym9Gp9pFaxLkXsW4WBlqvs4w0ZAvhglNfSu83yguSus7QBPrTE7RDHSP1Nu_J1-IJuA3FngJ_MrEhRVgf8yqrIcLj71SMW71n0hrGi2qgOew\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6389553988601861641"},"published":{"$t":"2014-11-12T11:13:00.000+01:00"},"updated":{"$t":"2014-11-12T11:17:52.951+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Saint Martins Croissants | Martinshörnchen"},"content":{"type":"html","$t":"\u003Ca title=\"Martinshörnchen (0572) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15575054240\"\u003E\u003Cimg alt=\"Martinshörnchen (0572)\" src=\"https:\/\/farm4.staticflickr.com\/3945\/15575054240_fba631f885_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003Ci\u003EMartinshörnchen\u003C\/i\u003E are available only once a year. From November 10\u003Csup\u003Eth\u003C\/sup\u003E to 11\u003Csup\u003Eth\u003C\/sup\u003E bakeries in our region, especially around Weimar and Erfurt, offer these delightful pastries to eager customers who often line up in the early hours of the day to get their hands on the freshest pastries. Saint Martin Luther, after whom the croissants are named, was born on November 10\u003Csup\u003Eth\u003C\/sup\u003E 1483 and spent part of his life at the University of Erfurt and at Wartburg Castle in Eisenach here in Thuringia.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESaint Martin’s Day on November 11\u003Csup\u003Eth\u003C\/sup\u003E pays tribute to Martin of Tours the Bishop of Tours and although the people in Thuringia know that the \u003Ci\u003EMartinshörnchen\u003C\/i\u003E are made in honor of Martin Luther it does not stop them from celebrating both Martins with big feasts, colorful parades and sparkly lanterns.\u003C\/p\u003E\u003Cp\u003EIn Thuringia these Saint Martin’s croissants are made of a flaky laminated dough very similar to this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/06\/danish-braid-chocolate-raspberries.html\"\u003EDanish dough\u003C\/a\u003E and filled with rich fillings like marzipan, or fruity preserve. The Polish, who also have their version of the Saint Martin’s croissant, fill their crescent shaped treats with a poppy seed filling. They however celebrate a different Saint Martin on November 11\u003Csup\u003Eth\u003C\/sup\u003E – this one was a Roman solder. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Martinshörnchen (0574) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15761415862\"\u003E\u003Cimg alt=\"Martinshörnchen (0574)\" src=\"https:\/\/farm8.staticflickr.com\/7528\/15761415862_c1418729a9_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhichever Martin is celebrated in these grey November days, people like me are always thrilled when the celebrations consist of food and treats. I enjoy tasting and testing my way through such specialties and having the opportunity to research their history.\u003C\/p\u003E\u003Cp\u003EI had the opportunity to do a spontaneous photo shoot for my clients the Thüringen Tourismus last week who were reporting about the \u003Ci\u003EMartinshörnchen\u003C\/i\u003E on their new food blog “\u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/\"\u003EHerzenwärmer\u003C\/a\u003E”. I’ve been working with them on various photo projects and reports since early this summer and am having a ball travelling the region of Thuringia in search of awesome produce, classic dishes and products. Early last month the first of \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/alles-bratwurst-oder-was\/\"\u003Emy features focusing on Bratwurst \u003C\/a\u003Eand my \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/meetas-neukreation-bratwurst-flammkuchen\/\"\u003Eown recipe creation featuring bratwurst in this \u003Ci\u003Eflammkuchen\u003C\/i\u003E recipe\u003C\/a\u003E went online and has been a grand hit with the people of Thuringia! The recipe for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/whole-wheat-bratwurst-flammkuchen.html\"\u003Ewhole-wheat \u003Ci\u003Eflammkuchen\u003C\/i\u003E with bratwurst on caramelized cabbage and pear\u003C\/a\u003E in English can be found on my blog too. \u003C\/p\u003E\u003Cp\u003ELast week’s photo shoot was not only on the spur of the moment but pretty unproblematic. I was given a paper bag filled with these luscious croissants and asked if I’d like to so a quick shoot. I got back to my studio fairly late in the afternoon and the light was rare mostly hiding behind November dark skies. Although I have southwest windows in the studio the room was rather dark. However, after taking a few test shots I was quite dazzled with the light … and yes without my tripod I would not have been able to take these shots. \u003C\/p\u003E\u003Cp\u003EI had to keep in mind that the client wants most of the images in a landscape format and sometimes has text around the images. Often the images are cropped to fit the header of the main page. Here are a few of the shots I took for them.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Martinshörnchen (0576) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15140444513\"\u003E\u003Cimg alt=\"Martinshörnchen (0576)\" src=\"https:\/\/farm6.staticflickr.com\/5612\/15140444513_9b82884936_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhich one do you think was selected? Have a look at the \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/erfurter-martinshoernchen\/\"\u003ETTG website\u003C\/a\u003E J\u003C\/p\u003E\u003Cp\u003EI leave you this week with these \u003Ci\u003EMartinshörnchen\u003C\/i\u003E. They were made by Wolfgang Süpke, a baker near Erfurt who specializes in these addictive treats and sells more than 3000 croissants in one day! The recipe is also courtesy of Wolfgang who says “I love marzipan” and generously fills his crumbly pastries with it.     \u003Cbr \/\u003E\n\u0026#160; \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Martinshörnchen | Saint Martin’s Croissant\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/martinshoernchen\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Martinhorn-TTG-0574 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15769602732\"\u003E\u003Cimg alt=\"Martinhorn-TTG-0574\" src=\"https:\/\/farm9.staticflickr.com\/8414\/15769602732_3fbf20de6a_z.jpg\" width=\"240\" height=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nRecipe by Wolfgang Süpke     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E12      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E500g flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E30g fresh yeast \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80g butter, softened \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g vanilla sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g marzipan or marzipan paste \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a bowl of a stand mixer add the flour. Make a well in the middle and break the yeast. Pour about 5 tablespoons milk and 1 tablespoon sugar into the well and with a fork, lightly mix the mixture taking some of the flour from the sides. Allow to rest for about 15 minutes. \u003C\/li\u003E\n\u003Cli\u003EAdd the sugar, egg, butter and salt to the mixture and with the dough hooks of your mixer, knead the dough until it is soft and comes off the sides of the bowl easily. Cover with plastic wrap or a damp cloth and allow to rest for another 15 minutes. \u003C\/li\u003E\n\u003Cli\u003ERoll out the dough in a rectangular form. With a sharp knife cut out about 12 to 15 acute triangles. Place a small walnut sized portion of the marzipan on each triangle, then from the long side roll each triangle towards the tip. Form into a crescent \/ croissant shape. \u003C\/li\u003E\n\u003Cli\u003EPre-heat the oven to 190 degrees C. Line a baking tray with baking paper and place the croissants on the tray. Allow to rest for another 15 minutes then bake for 15-20 minutes until golden and crispy. Mix a teaspoon or two of water into the icing sugar so that you get a thick paste. Then brush each croissant with the icing and leave to dry. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nInstead of the croissant shape you can form the Martinshörnchen in a lattice form as shown in the images here. \u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15140448833\" title=\"Martinshörnchen (0569) by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7543\/15140448833_88a559c8af_b.jpg\" width=\"640\" alt=\"Martinshörnchen (0569)\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe props: plates, teas cup and bowl are all courtesy of \u003Ca href=\"http:\/\/en.kahlaporzellan.com\/\"\u003EKahla - Porcelain for the Senses\u003C\/a\u003E also an amazing product of Thuringia! \u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6389553988601861641\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/11\/martinshoernchen.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6389553988601861641"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6389553988601861641"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/11\/martinshoernchen.html","title":"Saint Martins Croissants | Martinshörnchen"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7176106941056661073"},"published":{"$t":"2013-04-10T12:03:00.001+02:00"},"updated":{"$t":"2013-04-10T12:03:08.129+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Rhubarb, Ginger and Quark Strudel"},"content":{"type":"html","$t":"\u003Ca title=\"RhubarbGingerStrudel-WM-0035 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631508057\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0035\" src=\"http:\/\/farm9.staticflickr.com\/8397\/8631508057_6f07243a99_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EShe was a proud buxom lady who commanded a very special aura of respect whenever she entered the oversized kitchen. It was the kind of respect you knew never to mess with because behind her kind smiles and her liberal patience there was her haughty dignity of being one of the best in her field. Anyone who dared to disregard this fact by challenging her significance, would become the subject of being abundantly praised \u003Cem\u003Eout\u003C\/em\u003E of her kitchen and into one of her inferior colleagues’ less meaningful \u003Cem\u003Esculleries\u003C\/em\u003E. Before they even realized the poor exchange they had made, it was far too late to make any amends and many a wretched trainee ended up biting in the sour apple.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMy plan was to stay here for a month, maybe two and then rapidly switch to the Front Office department I was itching to be a part of. For my 21-year old self that was where the real action was. Here, in the kitchen of this expansive business hotel in Freiburg I was missing out on the happenings of the outside world. Germany was not on my plan but it offered the best and intelligible training plan compared to the other hotels I had applied to. I had sketched out a maximum stay of 6 months in Germany, learn the required and hurry back out to continue with my studies.\u003C\/p\u003E\u003Cp\u003EStrudel was also not a part of my plan.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0023 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8632612854\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0023\" src=\"http:\/\/farm9.staticflickr.com\/8544\/8632612854_15e86aed3c_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E \u003Ca title=\"RhubarbGingerStrudel-WM-0008 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631506577\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0008\" src=\"http:\/\/farm9.staticflickr.com\/8397\/8631506577_34f0a1ce79_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBut here I was, standing in the basement kitchen, sleeves rolled up, hands covered in flour listening to her talk about strudel. My ears were not yet accustomed to the heavy German accents I was encountered with everyday so it was often a tedious task to stay focused on the subject of the day. I fancied myself living simply and loftily, spending my days talking to guests in French, English and broken German, organizing their trips to the vineyards, theatre or musicals, in the evenings, I imagined myself writing essays in one of the charming German \u003Cem\u003EMarktplatz\u003C\/em\u003E or drinking exquisite wines in the cobbled backstreets enjoying the warming sun beams on my face. \u003C\/p\u003E\u003Cp\u003EToday, I was in this windowless, dank training kitchen situated in the basement of the hotel with shafts of cold tungsten light illuminating the room. Today I would learn how to make strudel from scratch - the true Viennese strudel as she emphasized several times. While my fellow trainees seemed eternally enthusiastic about this fact and eagerly collected utensils and weighed the items, I believe I lacked the luster and failed to see the advantages learning how to make strudel would have on my future hotel career. I wanted to learn the basics of Food \u0026amp; Beverage not actually get in so deep to actually be a part of it. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0043 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631509543\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0043\" src=\"http:\/\/farm9.staticflickr.com\/8108\/8631509543_5cb45abfde_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EShe made her rounds, checking to see each students progress. Wordlessly she circled the workstations giving either a nod of approval or arch the eyebrow to show her disapproval. I was having trouble with my dough, it was far too sticky and I was not looking forward to the raised eyebrow of disapproval. So I did what I never do - I gave up. I literally threw in my towel and marched out of the kitchen. It was only when the fresh oxygen surged into my head, I actually realized the magnitude of what I had done. \u003C\/p\u003E\u003Cp\u003EAs I walked back into the kitchen she was wiping down the metal surfaces. She always meticulously re-cleaned her kitchen after the students left seeing spots and stains where others failed to do so. My workstation gleamed under the fluorescent tube and I was plagued by my conscious. Without words she handed me a cleaning rag and I began rubbing the spotless surface. I felt like Daniel in Karate Kid under Mr. Miyagi’s watchful eyes. “Wax on, wax off” and waited for a higher meaning to enlighten me.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0026 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631507561\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0026\" src=\"http:\/\/farm9.staticflickr.com\/8406\/8631507561_fa6266c3a3_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EFinally she said “Strudel is a lot like us. The several layers make the soft center more desirable! The \u003Cem\u003Eleidenschaft\u003C\/em\u003E is in the dough because you knead, beat and roll it out to fit the center. If you cheat on the dough, you cheat on the layers which means you cheat on \u003Cem\u003Eleidenschaft\u003C\/em\u003E. This makes the center vulnerable and \u003Cem\u003Eoberflächlich\u003C\/em\u003E!” \u003C\/p\u003E\u003Cp\u003E“You do not need to learn how to make strudel dough here, you can buy it from any shop, but you have missed the chance on adding more \u003Cem\u003Eleidenschaft\u003C\/em\u003E to your layers! You have \u003Cem\u003Ebiß\u003C\/em\u003E and when you are ready you will make strudel.” She smiled her knowing smile, nodded the head and with the dignity of a queen walked out of the basement kitchen. \u003C\/p\u003E\u003Cp\u003ESeveral years later I did make my own strudel from scratch learning from my mother-in-law. I was ready for the new layers in my life!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0049 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8632616172\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0049\" src=\"http:\/\/farm9.staticflickr.com\/8389\/8632616172_5162a0ea08_b.jpg\" width=\"610\" height=\"408\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ENow, after more years have passed I’d like to think of myself as wiser with my age ... I do not need to spend hours in the kitchen making strudel dough. I’d rather cheat and buy it at the store and spend that cheated time with my girlfriends, family or friends indulging in the flaky dessert. \u003C\/p\u003E\u003Cp\u003EThe prolonged winter we are having this year is skimping on the produce offerings and the stores are not as abundantly stocked as they usually are at this time of year. I’ve been waiting for rhubarb to come into the stores for a long time. First for a photo session in February - yes I know that was illusionary - and then to get into the kitchen and experiment with new recipes. \u003C\/p\u003E\u003Cp\u003EFinally rhubarb did arrive and with a few of the first specimens in my bag I headed home to make strudel. I stopped at the bakers on the way home and bought a few sheets of strudel dough with all the \u003Cem\u003Eleidenschaft\u003C\/em\u003E needed to make a grand rhubarb strudel. The filling is a smooth tangy quark filling spiked with ginger and lemon and gently roasted rhubarb not too sweet but definitely with a lot of depth.\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Rhubarb, Ginger and Quark Strudel \u003C\/strong\u003E\u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/rhubarb-ginger-quark-strudel\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0038 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631508531\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0038\" src=\"http:\/\/farm9.staticflickr.com\/8405\/8631508531_6abd1b7207_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E25 minutes\u003Cspan class=\"value-title\" title=\"PT25M\"\u003E\u003C\/span\u003E\u003C\/span\u003E     \u003Cbr\/\u003E  Total Time: \u003Cspan class=\"duration\"\u003E55 minutes \u003Cspan class=\"value-title\" title=\"55M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr\/\u003EYield: \u003Cspan class=\"yield\"\u003E1 strudel with approx. 12 pieces\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E: \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E80g butter, melted \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003Eabout 12 sheets strudel dough \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003EHandful of flour \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E1 egg white \u003C\/li\u003E\u003C\/ul\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E100g butter, melted \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 eggs, separated \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E500g quark, hung overnight \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003EZest of 1 lemon \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 cm piece of ginger, finely chopped \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons cornflour \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E75g + 50g muscovado sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E350g rhubarb, trimmed and sliced \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E50g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 200 degrees C. \u003C\/li\u003E\n\u003Cli\u003EBegin with making the rhubarb for the filling by placing it in an ovenproof dish and sprinkle with 50g muscovado sugar, 1\/2 of the lemon zest and ginger, toss well then roast in the oven for 10-15 minutes. Remove and strain through a sieve reserving the juices. \u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003ELay out 4 sheets of the strudel dough on a lightly floured surface. Use the 80g melted butter to brush the sheets, then lay another 4 sheets, brush again with butter and layer the final 4 sheets. \u003C\/li\u003E\n\u003Cli\u003EFor the quark filling, beat the egg whites to stiff peaks. In a separate bowl whisk together the quark, egg yolks, 75g sugar, 60g butter, the remaining lemon zest and cornflour until ingredients are smooth and nicely incorporated. Using a spatula, fold in the egg whites.\u003C\/i\u003E \u003C\/li\u003E\n\u003Cli\u003ESpread the filling on the strudel dough leaving approx. 2-3 cm free around the edges. Place the ginger-lemon-rhubarb slices over the quark filling and then roll the strudel from the long side. Tuck in the sides and brush with the egg white to seal. \u003C\/li\u003E\n\u003Cli\u003ETransfer the strudel to a baking tray lined with baking paper and brush with the remaining melted butter. \u003C\/li\u003E\n\u003Cli\u003EBake the strudel for 25- 30 minutes until golden. Remove from the oven allow to cool and dust generously with icing sugar. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E The strudel tastes best when it is still slightly warm and served on the same day. This tastes awesome with some thick vanilla sauce or vanilla ice cream.     \u003Cbr \/\u003E\nIf you do have leftovers, heat the slices gently in the microwave.     \u003Cbr \/\u003E\nMake you own \u003Cstrong\u003Ehomemade \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003E\u003Cstrong\u003Equark\u003C\/strong\u003E\u003C\/a\u003E using my recipe.\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0038 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631508531\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0038\" src=\"http:\/\/farm9.staticflickr.com\/8405\/8631508531_6abd1b7207_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ENo I do not have a nagging voice at the back of my head. I do buy strudel dough from the stores or my bakery. Maybe because I have learnt my lesson in dough making and know that a lovely flaky dough made from scratch will always add layers of experience to your repertoire and I really encourage everyone to take the time to master the art of strudel dough making at home. It’s an experience of many advantages. But if you are looking for a fancy yet quick treat to enjoy with the family or friends grab the packet from the stores. Nowadays, there are super quality strudel dough available. In Germany you can even buy it at some bakeries - you baker is your best friend for such requests. The filling for this strudel is very custard-like using tangy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E as a basis. It complements the rhubarb flavors brilliantly. \u003C\/p\u003E\u003Cp\u003EMy favorite pieces while traveling the www this week were mostly inspired by Spring, which is nowhere to be seen around these parts. These were my highlights: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EWe are never too old for Kristen’s \u003Ca href=\"http:\/\/dineanddish.net\/2013\/04\/too-old-for-foo-foo-recipe-lemon-grass-strawberry-daiquiri\/?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+DineAndDish+(Dine+and+Dish)\" target=\"_blank\"\u003ELemongrass Strawberry Daiquiri\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003EOne of my favorite stylists Dietlind Wolf teased me with her \u003Ca href=\"http:\/\/dietlindwolf.blogspot.de\/2013\/04\/young-vegetables.html\" target=\"_blank\"\u003Eyoung vegetables\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003EMardi treated me to a plethora of \u003Ca href=\"http:\/\/www.eatlivetravelwrite.com\/2013\/04\/m-is-for-macaron\/\" target=\"_blank\"\u003Edelightful macarons\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003ELoved \u003Ca href=\"http:\/\/atablefortwo.com.au\/\" target=\"_blank\"\u003EBilly Law’s\u003C\/a\u003E gorgeous light-filled image of flourless chocolate cake with strawberries \u003C\/li\u003E\u003Cli\u003EShould summer ever get here I will be making this \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104752754\/\" target=\"_blank\"\u003Elovely wreath with cocktail umbrellas\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003EThese cute \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104692494\/\" target=\"_blank\"\u003ESpring inspired printable tags\u003C\/a\u003E for your jars of jams, spring flowers or gifts \u003C\/li\u003E\u003Cli\u003EWant to be in Sonja Bannick’s \u003Ca href=\"http:\/\/sonjabannick.de\/summerhousesweden\" target=\"_blank\"\u003ESwedish Summer House\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like Spring-inspired ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Raspberry Nectarine Clafoutis (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ4BCnyGc8wJvAZDgOp8VRhDqsBDjopiLURVBzqQQz9_AoUf7mcD6MWbvBd5hgiqKIa4ZtQko85npwKZtxV0eQheUJF6StG02w8BuedpbBfHoka74GH96RHfHNtGbizCYbZNBtIQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0021) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJjMxgN5MTr6C60sWwXY6ssFcSipDDb7y4-JwSxMP5_B8fV6ZtuSmJrYNAtGUHFM0MiD4jpu9eU3daH8zG1tZcjVNhMkuiFOIDEhqH67FC0R71_wkuKpR-cfJ7AA4K3oVeP2g9CA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Raspberry Chcocolate Tahini Macarons (0004) By MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0u_zhdtrDRgrjrrn_6apHtXT_OTJxXRcel-bWrciXB9oNkxjNgnwO_UEQgvktwIzsOomeVHC3OHyX0r4LGcZ6LK4Py2y4rfLEKz7qRufVynhShUEkTK1qYtQwQb7fEnWZFDxahQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/raspberry-and-nectarine-clafoutis.html\"\u003EClafoutis - Raspberry and Nectarine\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/rhubarb-mango-pistachio-and-amaretti.html\"\u003ECrumble - Rhubarb Mango Pistachio and Amaretti\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-raspberry-tea.html\"\u003EMacarons - Raspberry Tea with Tahini Dark Chocolate Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7176106941056661073\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/04\/rhubarb-ginger-and-quark-strudel.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7176106941056661073"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7176106941056661073"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/04\/rhubarb-ginger-and-quark-strudel.html","title":"Rhubarb, Ginger and Quark Strudel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ4BCnyGc8wJvAZDgOp8VRhDqsBDjopiLURVBzqQQz9_AoUf7mcD6MWbvBd5hgiqKIa4ZtQko85npwKZtxV0eQheUJF6StG02w8BuedpbBfHoka74GH96RHfHNtGbizCYbZNBtIQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4204647451600408997"},"published":{"$t":"2013-03-13T08:26:00.000+01:00"},"updated":{"$t":"2014-01-17T10:31:07.495+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Veal"}],"title":{"type":"text","$t":"Classic: Königsberger Klopse - German Meatballs in a Creamy Caper Sauce"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Königsberger Klöpse_0007-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8551713298\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0007-WM\" src=\"http:\/\/farm9.staticflickr.com\/8098\/8551713298_4fbfb19b19_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI’ve sung the song of my love for meatballs often and earlier this year took you on a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/BeefKoftaCurry.html\"\u003Eworld tour of meatballs\u003C\/a\u003E. Here I am again with more meatballs for you. This time with a classic German recipe that has a long tradition and history. \u003C\/p\u003E\u003Cp\u003EBefore moving to Germany I was never the one to indulge in boiled meat. I liked my meat seared and then simmered in liquid but the idea of raw meat boiling in stock or water just made a cold shower run up my spine. The only time I would ever eat cooked meat was chicken in a chicken soup. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThis changed drastically when I began discovering the German culinary highlights like \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Tafelspitz\"\u003E\u003Ci\u003ETafelspitz \u003C\/i\u003E\u003C\/a\u003Eand of course Königsberger Klopse. Although the concept of cooking meatballs might seem unusual, it keeps the veal meat tender and succulent. What interested me about this dish however was its origins as I was intrigued to know how some of the ingredients in the dish like the capers, lemon zest and anchovies made their way in a German recipe.\u003C\/p\u003E\u003Cp\u003EIt turns out that the Königsbeger Klopse are a Prussian specialty named after the city of Königsberg, which was completely destroyed in World War II. When the Russians took East Prussia, they renamed the city Kaliningrad. To avoid any reference to its namesake city the German Democratic Republic renamed the dish to \u003Ci\u003EKochklopse\u003C\/i\u003E, which literally means boiled meatballs. But digging a little deeper I discovered that the dish was also served in the Province of Posen and the Baltic countries. However, the “klopse” were not meatballs made of ground meat but moreover a piece of meat that was beaten (Klopsen = to beat) thin. \u003C\/p\u003E\u003Cp\u003EGround meat has actually only been a part of the German diet for the past 200 years. The recipe for Königsberger Klopse as we know it today has developed over the years. Originally it was a thin piece of meat much like the Wiener Schnitzel, which was cooked in a tangy, creamy sauce. According to the history of this dish, a young and creative cook of a merchant family in Königsberg was responsible for the creation of this dish with the extraordinary flavors. It will not come as a surprise that this is one of Germany’s all time favorite traditional dish.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Königsberger Klöpse_0004-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8550611087\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0004-WM\" src=\"http:\/\/farm9.staticflickr.com\/8519\/8550611087_40bfecf718_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe ground veal is flavored with salty anchovies, tangy lemon zest, cracked pepper, onions and nutmeg. They are then simmered in the broth, which serves as a basis for the roux thickened sauce studded with capers and a spritz of white wine. It is the sauce that takes this dish to the next level. Both capers and lemon are indispensable for the perfect Königberger Klopse and do not let anyone else talk you out of it. If you are not a capers fan, you can skip it, but then you will not be indulging in the sublime flavors combinations of this dish. This is a super comforting, mellow dish that has just enough zing in it from the capers, anchovies, lemon zest and cream to create some very interesting flavors. \u003C\/p\u003E\u003Cp\u003EAs a tip I got from my mother-in-law: Do not let the meatballs simmer at all. Just bring the broth to a simmer, carefully drop in the meatballs, cover the pot and turn the heat down to its lowest setting. The meatballs will cook gently, will not fall apart and will remain tender.\u003C\/p\u003E\u003Cp\u003EBoiled potatoes sautéed lightly in parsley butter are the best accompaniment with the Königsberger Klopse. Add to it a beetroot or tomato salad and a sensational, traditional meal is ready to be served. Perfect for family Sunday lunches or dinner with friends.\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Königsberger Klopse - German Meatballs in A Creamy Caper Sauce \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/koenigsberger-klopse\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Königsberger Klöpse_0012 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8551714578\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0012 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8233\/8551714578_1046403c8c_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 15 minutes \u003Cspan class=\"value-title\" title=\"PT1H45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E1 day old bread roll \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E⅛ l lukewarm milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g ground veal \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2-4 Anchovies, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 onions, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 bunch flat leaf parsley, ¾ of the bunch finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EZest of 1 small organic lemon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400 ml beef or veal stock \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EFreshly cracked black pepper \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the Sauce\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E30g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E25g flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons capers \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons lemon juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E125 ml cream \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E⅛l dry white wine \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EA pinch of sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EFreshly cracked black pepper \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 egg yolks \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley and zest. \u003C\/li\u003E\n\u003Cli\u003EMelt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs. \u003C\/li\u003E\n\u003Cli\u003EBring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce. \u003C\/li\u003E\n\u003Cli\u003ETo make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper. \u003C\/li\u003E\n\u003Cli\u003ELightly beat the egg yolks and whisk into the sauce, making sure it does not boil. \u003C\/li\u003E\n\u003Cli\u003ESlowly add the meatballs to the sauce and allow them to heat through. \u003C\/li\u003E\n\u003Cli\u003EServe with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cb\u003ETips and Notes:      \u003Cbr \/\u003E\n\u003C\/b\u003EIf you do not find ground veal at the butcher’s then substitute with lean ground beef.     \u003Cbr \/\u003E\nTo reheat the meatballs make sure the sauce does not bubble otherwise it will curdle. On a low to medium allow the sauce and meatballs to heat through.     \u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Königsberger Klöpse_0012-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8551714578\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0012-WM\" src=\"http:\/\/farm9.staticflickr.com\/8233\/8551714578_1046403c8c_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThis would not be the typical kind of meal we serve at home, but there are those snowed in or rainy Sundays when you know nothing is going to make the day better than a good, hearty, classic dish. Although I do not cook German meals very often at home when I do I always turn to traditional recipes and dishes, often from Tom’s mum or grandmother. With the recipe in hand I tend to make a stop at the books to study the origins and history, often getting lost in stories. \u003C\/p\u003E\u003Cp\u003EIt has been a week with lots of highlights. While my knee is still slowing me down and things at this pace gets to be frustrating I am getting a lot done and seem to be very focused and constructive. Sandy and I have been busy organizing the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003EWeimar workshop\u003C\/a\u003E, finally happening on Friday and Saturday. Excited about this as we are doing a lot of the the food preparation, crafting and designing ourselves and it has been amazing to work with Sandy who seems to have the same rocket fuel as I do. For every down we have faced, we have managed to turn it to a very top notch high and I am really looking forward to be having the workshop in such an exclusive location. \u003C\/p\u003E\u003Cp\u003EThis week on my usual surfing session through the web I came across a few faves: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/fun.kyti.me\/index.php\/2013\/03\/geometric-easter-card\/\" target=\"_blank\"\u003EGeometric Easter cards\u003C\/a\u003E by Funkytime\u003C\/li\u003E\n\u003Cli\u003EHolly’s fab tips on \u003Ca href=\"http:\/\/decor8blog.com\/2013\/03\/07\/big-news-secrets-of-successful-collaborations\/\" target=\"_blank\"\u003ESuccessful collaborations\u003C\/a\u003E made me smile. This blog has provided me with so many great collaborations and offered so many opportunities. Holly brings it all together in her post. \u003C\/li\u003E\n\u003Cli\u003EI succumbed to Aaplemints’s \u003Ca href=\"http:\/\/aapplemint.com\/2013\/03\/12\/decadent-chocolate-bark\/\" target=\"_blank\"\u003EDecadent Chocolate\u003C\/a\u003E Bark!\u003C\/li\u003E\n\u003Cli\u003ETotally want this \u003Ca href=\"http:\/\/noperfectdayforbananafish.tumblr.com\/post\/45173715792\/piped-silk-pajama-shirt-pant-set-and-robe-in\" target=\"_blank\"\u003EPiped silk pajama shirt pant set and robe in geometric print\u003C\/a\u003E by Love \u0026amp; Lustre\u003C\/li\u003E\n\u003Cli\u003EWill be making Food and Style’s \u003Ca href=\"http:\/\/foodandstyle.com\/2012\/11\/30\/chive-infused-oil\/\" target=\"_blank\"\u003EChive-infused oil\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDumping (please excuse the pun) with Kristen and her heavenly \u003Ca href=\"http:\/\/dineanddish.net\/2013\/03\/getting-dumped-recipe-crabby-dip\/?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+DineAndDish+%28Dine+and+Dish%29\" target=\"_blank\"\u003ECrab dip\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EWant this \u003Ca href=\"http:\/\/modernhepburn.tumblr.com\/post\/45193811534\" target=\"_blank\"\u003Ekitchen and light\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMore German classics from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"SpätzleLeekBacon_0005-2-WM_thumb\" border=\"0\" alt=\"SpätzleLeekBacon_0005-2-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7e7avH-QeYBMDpDpNj-tHMnBEQTIWLMBOwr3MPsEkdeTuCoiqj9eptvsIdX2wrrTRLi7Du-SKqK9TSa0esRJ_Fvu0Ph8AXWH2-3ukT4BuuAcKn9RFT6wc-jRWzRb0RW3YcqcqPw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheMHsLGE1xWln5puoKCkboR79Oj54PUp0YNjfwqeYAPRPzeeDODjsyQh3GpCH2187QoImHPsCi8Wo54K5y8R2ZmUeOt3fz226JiYigBpKiFfDqY7wO4ui2-IXT6NO_zrlxEwXNhQ\/s1600-h\/Flammkuchen%25252001a%252520framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Flammkuchen 01a framed[2]\" border=\"0\" alt=\"Flammkuchen 01a framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTIzuzKeSc-g4xeSohhPKH6bg-K_nrEP2Sx1yvY7xdEb7wpbwTeA3E1ZESplqeYteJAv_-Hur4f-60iwEtNInnzLguch2Nh6mD2RRPttpijV9c3MmA_jhOB0Zljf2bBlCd7OX_zQ\/?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"AppleGojiBerryHazlnutStrudel_0012-WM_thumb[3]\" border=\"0\" alt=\"AppleGojiBerryHazlnutStrudel_0012-WM_thumb[3]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7WzNUkMO-X4Eo9NaHCLFtz34heRWF0OgxrAxxHpsLyxsBJAlQwh1tceGUdMt7s-LLxvy6XZg-Dc-nWh_LR4uCXciIn_qQHYBC4DyaIoWU6DxvQVFunzJNfN0VGxK1kMSqESSjCA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/gruyere-bacon-leek-and-sun-dried-tomato.html\" target=\"_blank\"\u003EGruyere Bacon Leek and Sun Dried Tomato Spätzle\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/cooking-school-tarte-d-elssser.html\" target=\"_blank\"\u003ETarte d'Alsace - Elsässer Flammkuchen\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html\" target=\"_blank\"\u003ECinnamon Kissed Apple Goji Berry Strudel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4204647451600408997\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/KoenigsbergerKlopse.html#comment-form","title":"37 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4204647451600408997"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4204647451600408997"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/KoenigsbergerKlopse.html","title":"Classic: Königsberger Klopse - German Meatballs in a Creamy Caper Sauce"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7e7avH-QeYBMDpDpNj-tHMnBEQTIWLMBOwr3MPsEkdeTuCoiqj9eptvsIdX2wrrTRLi7Du-SKqK9TSa0esRJ_Fvu0Ph8AXWH2-3ukT4BuuAcKn9RFT6wc-jRWzRb0RW3YcqcqPw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"37"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7502444183507485704"},"published":{"$t":"2012-12-04T10:24:00.000+01:00"},"updated":{"$t":"2012-12-04T10:24:30.594+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas: An Orange Marmalade Date Fig and Quark Stollen"},"content":{"type":"html","$t":"  \u003Cp\u003E\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0006 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228150622\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0006\" src=\"http:\/\/farm9.staticflickr.com\/8346\/8228150622_cd3e1c79a6_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EHow much kitsch is allowed at Christmas? As I walked past the stalls of the Christmas market this weekend, I felt a surge of happiness as I saw the plethora of flashy ornaments and gaudy adornments. It seems Christmas is the season where anything goes and everything is allowed.    \u003Cbr \/\u003E\nTinsel, baubles, lametta, ribbons, fake snow, dancing Santa Claus, snow in cans - and we’re just getting started. I could not help filling my basket with a bit of each. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E    \u003Cp\u003EThat same evening as I scrolled through my Facebook newsfeed I noticed many already putting up their trees and decorating their homes and once again it put a smile on my face. There they were all again decorations in all their glitzy and glammy glory.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0013 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228154744\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0013\" src=\"http:\/\/farm9.staticflickr.com\/8341\/8228154744_aceb36ed43_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhile Christmas is an adopted festivity for me, celebrating it with my husband and his family through the years, I have gladly embraced it and take delight in all its elaborateness as much as my 10-year old son does. I love this time of year - the sights of the sparkly fairy lights against the pureness of freshly fallen snow, the sounds of giggles and carols as children run pulling sledges behind them and throwing snowballs at each other, the aromas of peppery incense wrapping its warmth around us as we sit sipping sweet spiced mulled wine huddled by a crackling fire surrounded by glittering decoration. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0034 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228170382\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0034\" src=\"http:\/\/farm9.staticflickr.com\/8490\/8228170382_04648f7207_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI like simple and natural decorations, using spices like star anise, cloves and cinnamon with wooden or straw stars and hearts and just a touch of glitter for glamour. A plain heart shaped wreath made of dried wooden twigs adorned with a simple red and white bow, hangs on the door as a welcome for friends, stars cut out from wood and individual star anise wrapped in silver wire decorate my fir and brushwood advent candles. As we get closer to Christmas Eve, I’ll be adding a few more ornaments and glimmer around the house - I like adding them piece by piece. Sometimes spending afternoons making the decorations myself other times bringing down an old traditional ornament. Then I have the most kitschiest set of glammy and glittery fake Christmas candles made of sequins and pearls - and as my husband rolls his eyes when I bring them down - I giggle and tell him “It’s Christmas - I am allowed kitsch once a year!”\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0025 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228166386\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0025\" src=\"http:\/\/farm9.staticflickr.com\/8201\/8228166386_088263aa39_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESo, how much kitsch is allowed at Christmas? Tell me about your favorite Christmas decorations and ornaments and how you decorate the house at this time of year. \u003C\/p\u003E\u003Cp\u003EIn Germany the Christmas trees usually go up around the 23rd but before that we countdown in style, decorating the house with candles, brushwood and some glitter. Each advent we light a candle, inviting friends and family for cake and cookies. As each day passes we open a new door of our advent calendars relishing the contents with satisfaction. Menus are planned, desserts discussed and re-discussed - how can one not love the Christmas spirit?\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Deco 2012 by Meeta K. Wolff-0004\" border=\"0\" alt=\"Christmas Deco 2012 by Meeta K. Wolff-0004\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidXUweaIz8mTwZO8P7J3YXsEvU2pGhpwABp0QWAUfLzQM6csGvI1ycVijdr3pzMH7XRE83LjQmX7mnUCRORjXn6El6BZPp0zdLUZwgKmrUQyYUCS9bpKIpeDcGeSIEtkwUoQf-VQ\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvboaKDH1Qt3anKmCf0nHu3Y6SI4Pz45lVbB1SvS9-KVj4U1S6iTvc8rRZh4yCJ5RJB7j-IN7QXVqpTPwp_swjZOqBBgYgE1BA4MWzWUuolUCDjVCa-rBx6aAKN-v57J3_qq0TTw\/s1600-h\/Christmas%252520Deco%2525202012%252520by%252520Meeta%252520K.%252520Wolff-0020%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Deco 2012 by Meeta K. Wolff-0020\" border=\"0\" alt=\"Christmas Deco 2012 by Meeta K. Wolff-0020\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_eNdaQ5sZ7IA6z2EyM2g0i503ElAxBl3c3Nnu6NtmZX3RbgbjqQZ_ZwglopsDBfWVjhl6aOTnBDgDmKtlmgLSB6NlSTodrBCd8Z1dsNnWgmKcOrJ03nR_B5Qbhsu-EQEqXbcftA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVX-Cd7ILR132jZbE_alENUiD9DIgR8bRrpWATcGkH-i9Olt24bJKbOTWEYd6aPDezFk5T2aVuN3LR5NCOvbFUqrWUhBTs6yae5qKFLcYl5XFsdZEEp9NksJC-_vJT4fFwQOfX0Q\/s1600-h\/Christmas%252520Deco%2525202012%252520by%252520Meeta%252520K.%252520Wolff-0006%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Deco 2012 by Meeta K. Wolff-0006\" border=\"0\" alt=\"Christmas Deco 2012 by Meeta K. Wolff-0006\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgJwJxbAwR0pkIv7Vkumk6vt2WkYfA_qrEeW3Fl1BM8JPDPWVK6CIy5lNUcMw2qeVnm5wsvLDxzTDIUSAhp_YmXSWWXGrlPKxjSzRTsa2_vB1drxHkYbcBmsn3GPx6109nKrPBLA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZf-UatvJMLjp1H-cJ7TL3emCoG8Mstmh47szGHZ7MHPq8VCqRAkSbO7cUdX3njukf_t3dUP_s-uPgDxLudNf2QmROqt-W-LLYvk6hcd_YY6Wqf38obDHezbV6bB-iIbuObClO5g\/s1600-h\/Christmas%252520Deco%2525202012%252520by%252520Meeta%252520K.%252520Wolff-0008%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Deco 2012 by Meeta K. Wolff-0008\" border=\"0\" alt=\"Christmas Deco 2012 by Meeta K. Wolff-0008\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUxRXzEmG2Hb0aonuHwHtRYLC7aVUWo1i-19BO1wgWTP-Cf6V8v-Q2sWaphWmkR37d1Qxec7Wv4Z4bmnY2PTEVlKgjcDN1TjLUjRYkuR6__FMPIhDr1gBLaaq9on5BOupJzt7Z-A\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIhXAq6OgVpLQKjix-_CGLd4XJKhL8qRNxK0haZPTE_0P6gyqn1UvvCAmjFSYugKqkf-F5zb6dJ1qFimE1ZQd64n7JvAkwZWxNy4W9bsTHyy_dF0QoPY6yrH7RD-r_kTWoPWF_dg\/s1600-h\/Christmas%252520Deco%2525202012%252520by%252520Meeta%252520K.%252520Wolff-0016%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Deco 2012 by Meeta K. Wolff-0016\" border=\"0\" alt=\"Christmas Deco 2012 by Meeta K. Wolff-0016\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhAlDeKJ-_LVignbBfAopIswEIj7poekF3giYIe57NTs8XJgNGuoNFJt-feKEkHY8FxQA_GbppzSJUH9HwPT-1gfJE5aAU6awRX6acvfGoKPa8kSO0NBsEOP-al86vj80Q1KMwhA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am collecting your favorite Christmas recipes on my \u003Ca href=\"https:\/\/www.facebook.com\/permalink.php?story_fbid=456540577742166\u0026amp;id=249590195103873\"\u003EFacebook page \u003C\/a\u003Eand putting them together on a \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/christmas-2012-menu-special\/\"\u003EPinterest board\u003C\/a\u003E for inspiration so join us and share your favorite or traditional Christmas dish with is. \u003C\/p\u003E\u003Cp\u003EAs we countdown to Christmas I will share a few of my favorite Christmas recipes in the upcoming weeks. This week I present one of my favorite Christmas cakes ever - a German stollen. However, I have deviated from the traditional stollen and given this my own twist. Sticky dates brought back from Dubai, given to me by \u003Ca href=\"http:\/\/lamereculinaire.com\/\"\u003Emy dear and kind friend\u003C\/a\u003E who grows them on her farm, dried figs, slivered hazelnuts, slathering of orange marmalade and quark all make this stollen moist and rich. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0015 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228158956\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0015\" src=\"http:\/\/farm9.staticflickr.com\/8348\/8228158956_f53d5d1f57_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Orange Marmalade Date Fig and Quark Stollen\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/orange-marmalade-date-fig-and-quark-stollen-1\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0034\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228170382\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0034\" src=\"http:\/\/farm9.staticflickr.com\/8490\/8228170382_04648f7207_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003EYield: \u003Cspan class=\"yield\"\u003E12 portions\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:     \u003Cbr \/\u003E\n\u003Ci\u003EFor the stollen\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E250g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dates, roughly chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dried figs, roughly chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons orange marmalade \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g hazelnuts, sliced or slivered \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g quark \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g butter \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the glaze\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E1 tablespoons butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 tablespoons orange marmalade \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EIcing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 190 degrees C and line a baking tray with some baking paper. \u003C\/li\u003E\n\u003Cli\u003ESieve the flour and baking powder into a bowl and set aside. In a separate bowl mix together dates, dried figs, sugar, marmalade, hazelnuts egg, quark and butter. Sprinkle the flour and baking powder over the dried fruit mixture and knead into a smooth dough. \u003C\/li\u003E\n\u003Cli\u003EShape the dough into an oblong loaf. With the edge of your hand make a groove down the middle of at least 1 cm deep. \u003C\/li\u003E\n\u003Cli\u003EPlace the loaf on the baking tray, brush with water and bake in the oven for approx. 40 minutes. Keep an eye on it so that the top does not brown too quickly. If it does cover the top with some aluminum foil. \u003C\/li\u003E\n\u003Cli\u003ETo make the glaze, melt the butter with the marmalade in a saucepan and stir well. Brush the warm stollen generously with the marmalade, then sprinkle with 2 tablespoons sugar. Allow to cool. Sieve a thick layer of icing sugar over top of the stollen just before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENotes:\u003C\/b\u003E       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe stollen will stay fresh in an airtight container for up to a week.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you still have some left over after the week, toast stollen slices in some butter and enjoy warm with some marmalade spread on it.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake your own homemade \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E - its easy to make and adds a tangy flavor to the stollen. \u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Date Fig Stollen by Meeta K. Wolff-0020 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8228162374\/\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0020\" src=\"http:\/\/farm9.staticflickr.com\/8348\/8228162374_e7c05c11a5_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EThis stollen brings together some heavenly flavors together. The dates are some of the most divine dates ever, small yet sticky, moist and full of flavor. In the stollen they added a sweet aroma and the stickiness was almost like marzipan. The orange marmalade added a refreshing fruity flavor and the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E a wonderful tangy touch. It all kept the cakes moist and unlike the traditional stollen it was lighter and not as dense.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyGNGXy4rI3XQc0aDMjeSidfgGFkLzEHZEWst5scjffrw81K0OsMctJaLliOYOPLHS9CgMI-0E37NHhUahifbKjY1OmPfBxDdbWq0xgHgLoqRYAH6N6eXLR4cq_oHOcAiqxlPwHQ\/s1600-h\/MonthlyMingleBanner%252520DEC_2012%25255B5%25255D.png\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"MonthlyMingleBanner DEC_2012\" border=\"0\" alt=\"MonthlyMingleBanner DEC_2012\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9QHeL0YhRE6Cl8kWO2OWJVQ6ocTJVSMg77ng94z9LcMvMbqj_COFSsaXPFvbfdIWcLwxwEUNXbQrrDb0owjCBEjXG0c6fe1eOZFxln3ANEv0qx993JuqLbKWdjGkvXRq3F-h2Rg\/?imgmax=800\" width=\"270\" height=\"270\" \/\u003E\u003C\/a\u003EThis month dearest Simone of \u003Ca href=\"http:\/\/junglefrog-cooking.com\" target=\"_blank\"\u003EJunglefrog Cooking\u003C\/a\u003E and I have combined our events together - the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E meets the Photo Challenge with the theme \u003Ca href=\"http:\/\/junglefrog-cooking.com\/christmas-cakes-sparkly-and-festive\/\" target=\"_blank\"\u003EChristmas Cakes\u003C\/a\u003E. I feel like an era is coming to an end as this will be the very last edition of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. I started this event in June 2006 and after going strong for so many years it’s time to take a break. I hope that you all will join Simone and me for this one last mingle and bake us some sparkly Christmas cakes! \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgr84g3hJuFHNneZg_tSdZZlXTc-woSEAmYEyhQmVkitHJ02iOAV9VXUq6nj50wouu3Ufe838T-9dI2CffjfqRiGJRu-Ic9O91kK_FxzRKdMz22DztvGMU8bYGJoV9T6565BzLvEg\/s1600-h\/LondonWorkshopBadge%25255B6%25255D.png\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 0px 0px 15px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"LondonWorkshopBadge\" border=\"0\" alt=\"LondonWorkshopBadge\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguYqHImeVVWqgRFS6G6ZVkHt5rFp3iuvfGyYPgnfmoiHUlCXjaxcoNwJxCUy6Jgw9Pbnovck1h5JKkea7LHPmfJ0uyDYALwLERF0Lfx6K6PaHLp_LrEnU-fUy0p2i9Ax1DMX0Siw\/?imgmax=800\" width=\"320\" height=\"530\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003EYou can still register for a spot at the \u003Cstrong\u003ESupperclub | Food Styling and Photography Workshop in London\u003C\/strong\u003E, together with the talented \u003Ca href=\"http:\/\/www.pukkapaki.com\/\"\u003ESumayya\u003C\/a\u003E, on \u003Cstrong\u003E15 \u0026amp; 16 February 2013.\u003C\/strong\u003E We are putting on a full food experience for all foodies attending the workshop. It will be a \u003Cstrong\u003Ehands-on food styling\/photography workshop lead by me\u003C\/strong\u003E, a session on overcoming the challenges of \u003Cstrong\u003Erestaurant and low-light photography by \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003EJeanne\u003C\/a\u003E\u003C\/strong\u003E as well as a \u003Cstrong\u003Eculinary tour through Pakistan and India led by Sumayya\u003C\/strong\u003E where participants will learn different cooking techniques used in the Indian\/Pakistani kitchen, \u003Cstrong\u003Ecreate some mouth-watering dishes\u003C\/strong\u003E, and indulge in an array \u003Cstrong\u003Etantalizing South-Asian street food\u003C\/strong\u003E. The main venue is the \u003Cstrong\u003Estunning kitchen at the \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.centralstreet.org\/\"\u003E\u003Cstrong\u003ECentral Street Cookery School\u003C\/strong\u003E\u003C\/a\u003E, which provides huge windows for gorgeous natural light as well as plenty of space for cooking, styling, photographing and eating; and we will also be \u003Cstrong\u003Edining at a gastropub\u003C\/strong\u003E so as to practice the low-light photography skills. \u003C\/p\u003E\u003Cp\u003EThis makes great Christmas present! \u003Cstrong\u003ERegister for your place\u003C\/strong\u003E on this workshop now. The workshop is limited to a max. of \u003Cstrong\u003E12 participants\u003C\/strong\u003E and we have a \u003Cstrong\u003Espaces are still available\u003C\/strong\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/LondonStylingPhotographyWorkshop2013.html\"\u003EFull details are available on the announcement page\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou’ll find more Christmas cakes on WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"409\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"123\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEJSohCkn2q1US8RjVvXlUPYJaMu3OMvFmn3Dk9UfHnTjPag9KcQb10IxxNLxuv7kfi8pv93gDe5_ciK8P6-FhAKdl0mktbXDCHQcWqRwkqQxnhxqdlO8mdpZr81RCh5Ajkk9rPQ\/s1600-h\/YuleLog01%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"YuleLog01\" border=\"0\" alt=\"YuleLog01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpyLikwiQlPMogkwMTPiX9K5BqywuSQhsGZBIb-Y16gMhhhBVhjLuhK1GOnHrBsRRq68f5E1yvHPOCb0ytmDtEwHleU_TO2dMQW6EFQYTq5isQLJDpkEndjxL7_Y3LFvY1ITzb9w\/?imgmax=800\" width=\"171\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOnr_gbbtR99RP9NRiu_r4L9wzDMBG2WCWhS9a6dMTVEvamEx7HWmAGpFGfUYPtkr7lMySAGzPmRSD8vdwfyv4o8aInuZ1-SmOX3OivAxmreW7iLvFT20l2O17MD-tBL98sjWIBw\/s1600-h\/FrenchYuleLog01framed2%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"FrenchYuleLog01framed2\" border=\"0\" alt=\"FrenchYuleLog01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1KlAxrWK2J98yCBccwEWoSKWb45_91vFvgMA69PMbV9r8qVqC7dbsGylqPnmvyBn-frewW1uWBWtyQn9opDETL1gIJ1LI47KzGbXV8W_pi37nmDP2jRPwV1xKjC9-wL6jEKvkaA\/?imgmax=800\" width=\"166\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuX9XYrzIU7K9A36Ii6ks2XDXkio0nNFO0jhbXlWRLIJ5TSZnYTqSpKMSXRaLXDHLVqXy0ley-bWgldfpNpthl8Il5RIPiqFj47CCEsbyamjDbJn3rYZ0PxoDWyJr_WD2MKJlZ_w\/s1600-h\/FlorentineXMasCake_0024_CR2%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"FlorentineXMasCake_0024_CR2\" border=\"0\" alt=\"FlorentineXMasCake_0024_CR2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAVXXa9VB8MBGczqdEUpvZzM_BsTOimZYHyobXixzAVRkq8aYzdGnU_rrlzk5fZpGOYdcte149_CmigcODbNvgKlnDpx5jnoPdZcq3t-wS3UiUAM_2967TaOf2tI6XRv39zpZCGg\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"123\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/log-bche-de-nol.html\" target=\"_blank\"\u003EPear and Chocolate Bûche de Noël\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html\" target=\"_blank\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html\" target=\"_blank\"\u003EFlorentine Christmas Fruitcake\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7502444183507485704\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html#comment-form","title":"34 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7502444183507485704"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7502444183507485704"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html","title":"Christmas: An Orange Marmalade Date Fig and Quark Stollen"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidXUweaIz8mTwZO8P7J3YXsEvU2pGhpwABp0QWAUfLzQM6csGvI1ycVijdr3pzMH7XRE83LjQmX7mnUCRORjXn6El6BZPp0zdLUZwgKmrUQyYUCS9bpKIpeDcGeSIEtkwUoQf-VQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"34"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4951773324574151801"},"published":{"$t":"2012-08-30T12:33:00.000+02:00"},"updated":{"$t":"2012-08-30T12:33:56.903+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"}],"title":{"type":"text","$t":"1500 Sausages of Germany: The Mighty Currywurst"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"CurryWurst-0121 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881591634\/\"\u003E\u003Cimg title=\"Curry Wurst (0121) by Meeta K. W\" alt=\"Curry Wurst (0121) by Meeta K. W\" src=\"http:\/\/farm8.staticflickr.com\/7115\/7881591634_84b219092e_b.jpg\" width=\"610\" height=\"905\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ECurrywurst is to Germany as pizza is to Italy, hot dogs are to America and fish and chips are to Great Britain. But only a few have their own museum. The glorious currywurst is Germany’s traditional modest snack of sliced pork sausages drenched in a tangy curry-tomato sauce and boasts of its own sausage shrine.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe Deutsches Currywurst Museum in Berlin is a memorial to all things currywurst, celebrating one of Germany’s iconic dishes. Yearly, 800 million currywurst are devoured every year - that’s a staggering 1500 per minute! Despite its name, the currywurst is not actually a sausage that is curried. The secret of the currywurst stems from the unique sauce - a simple but unforgettable medley of pureed tomatoes flavored with a sprinkling of a mild curry mixture. \u003C\/p\u003E\u003Cp\u003EEach chef creates his own distinct sauce recipe and no two Germans will agree about the absolute perfect currywurst. Some like theirs with a sweet taste of Indian spices, others with a touch of mustard powder and still others hot and spicy with chilies, as a matter of fact some like it really hot. Then there is the matter of how you pair the currywurst - popular are French fries or a bread roll. However, the currywust has become such a cult that star chefs are putting it on their menus and creating a variety of different pairings like serving it with coleslaw, rice or baked potatoes. \u003C\/p\u003E\u003Cp\u003EWhat started out as the “poor man’s steak” and sold in street stands all over Germany can now also be found in high-end restaurants served on chinaware with a glass of champagne to wash it down. In my opinion the currywurst is simply best without the swanky airs and enjoyed standing up in an omnipresent outdoor snack bar, served in a cardboard or plastic box with a wooden fork or a toothpick, with hot, crispy frites. While Berlin, the Mecca of the currywurst, offers a range of great currywurst joints (my favorite the Curry 36 in Berlin’s hip Kreuzberg district), it is Weimar that makes the most divine currywurst I have ever tasted to date. People queue up at all hours of the day for a currywurst deemed particularly tangy and aromatic. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Street Food-0101 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881531946\/\"\u003E\u003Cimg title=\"Curry Wurst (0101) by Meeta K. W\" alt=\"Curry Wurst (0101) by Meeta K. W\" src=\"http:\/\/farm9.staticflickr.com\/8426\/7881531946_58db2dcf65_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWith a waiting time of approx. 20-40 minutes, people stand patiently at \u003Cem\u003EFritz Mitte \u003C\/em\u003Ein the narrow street in Weimar’s city center. The sausages are fried to perfection and two currywurst sauces are offered for the currywurst fan - hot and spicy or mild and tangy. The currywurst are served with piping hot and crispy Belgian-style frites, sizzled to perfection. You will be asked to select from a range of mayonnaise and with flavors like wasabi, truffle, mustard and garlic to name a few you’ll be spoilt for choice. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"CurryWurst-0111 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881552402\/\"\u003E\u003Cimg title=\"Curry Wurst (0111) by Meeta K. W\" alt=\"Curry Wurst (0111) by Meeta K. W\" src=\"http:\/\/farm9.staticflickr.com\/8286\/7881552402_94bd2d7e41_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"CurryWurst-0118 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881579842\/\"\u003E\u003Cimg title=\"Curry Wurst (0118) by Meeta K. W\" alt=\"Curry Wurst (0118) by Meeta K. W\" src=\"http:\/\/farm9.staticflickr.com\/8307\/7881579842_3dd7c1d319_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"CurryWurst-0116 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881570096\/\"\u003E\u003Cimg title=\"Curry Wurst (0116) by Meeta K. W\" alt=\"Curry Wurst (0116) by Meeta K. W\" src=\"http:\/\/farm9.staticflickr.com\/8283\/7881570096_d90608276a_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"CurryWurst-0120 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881585114\/\"\u003E\u003Cimg title=\"Curry Wurst (0120) by Meeta K. W\" alt=\"Curry Wurst (0120) by Meeta K. W\" src=\"http:\/\/farm8.staticflickr.com\/7248\/7881585114_8ff41d529e_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003ENo surprises that I headed out to \u003Cem\u003EFritz Mitte\u003C\/em\u003E to feature Germany’s favorite street food for this month’s \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E hosted at Zizi’s Adventures with the theme \u003Ca href=\"http:\/\/www.ziziadventures.com\/2012\/08\/monthly-mingle-streetfood.html\" target=\"_blank\"\u003EStreet Food\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EThere is some controversy over how the currywurst came into being and has two big German cities squabbling for years. \u003C\/p\u003E\u003Cp\u003EBerliners will insist, a housewife, \u003Cem\u003EHerta Heuwer\u003C\/em\u003E, created the currywurst in September 1949, less than four months after the end of the Allies' Berlin Airlift. As the story goes, Heuwer traded some English curry against spirits with parched British soldiers and after experimenting in her kitchen she mixed the spices with a dash of American ketchup, and a drop of Worcester sauce, concocting the cheap yet filling dish now known as currywurst: grilled sausage, sliced, with a gravy-like sauce containing English Curry and stewed tomatoes. At a time when Germany was a changing nation, this meal was fitting -- comfort topped with a hint of exoticism.\u003C\/p\u003E\u003Cp\u003EResidents of Hamburg in northern Germany, however also claim the currywurst for their own, with the Currywurst Club of Hamburg even going so far as to accuse Berlin of re-writing the history books.\u003C\/p\u003E\u003Cp\u003EWhoever first created the dish, the fact remains that the currywurst is a central part of German history and there is no such thing as \u003Cem\u003Ethe\u003C\/em\u003E currywurst - every one likes the dish differently. Currywurst is as much about your trusted street vendor, creating his own signature sauce and the people you meet standing in the queues, as it is about the food itself.\u003C\/p\u003E\u003Cp\u003EYou will see the anticipation of the faces of the people queuing up to get their doses of sausage in an exotic spiced tomato sauce and if you are in Weimar, a selection of scrumptious flavored mayonnaise served generously on thickly cut, crispy fried frites. So please do queue up and chat with the people waiting in line and check out the smiles on the faces of those already tucking into this sensational snack.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"CurryWurst-0114 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881564866\/\"\u003E\u003Cimg title=\"Curry Wurst (0114) by Meeta K. W\" alt=\"Curry Wurst (0114) by Meeta K. W\" src=\"http:\/\/farm9.staticflickr.com\/8151\/7881564866_7672d5db7e_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"CurryWurst-0113 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881559326\/\"\u003E\u003Cimg title=\"Curry Wurst (0113) by Meeta K. W\" alt=\"Curry Wurst (0113) by Meeta K. W\" src=\"http:\/\/farm8.staticflickr.com\/7123\/7881559326_d296f63ca4_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"CurryWurst-0122 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881598676\/\"\u003E\u003Cimg title=\"Curry Wurst (0122) by Meeta K. W\" alt=\"Curry Wurst (0122) by Meeta K. W\" src=\"http:\/\/farm8.staticflickr.com\/7118\/7881598676_8eb08c0fae_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"CurryWurst-0103 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881541246\/\"\u003E\u003Cimg title=\"Curry Wurst (0103) by Meeta K. W\" alt=\"Curry Wurst (0103) by Meeta K. W\" src=\"http:\/\/farm9.staticflickr.com\/8285\/7881541246_72358b4e27_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EFritz Mitte Weimar\u003C\/strong\u003E\u003C\/em\u003E  \u003Cbr \/\u003E\nSchützengasse 7,     \u003Cbr \/\u003E\nWeimar  \u003Cbr \/\u003E\n\u003Cstrong\u003EFacebook\u003C\/strong\u003E: \u003Ca href=\"https:\/\/www.facebook.com\/FritzMitte\" target=\"_blank\"\u003EFritz Mitte\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAlthough currywurst is best enjoyed at a street stall or vendor you can make this at home. My recipe is flavored with some Indian spices and the orange juice adds a tangy, slightly sweeter note. It really is a darned delicious sauce. You can use it for pizza or pasta sauce too or try it on roasted chicken. The rule to a really good sauce is anything goes. Use this as your basic recipe but be fearless and experiment to find the perfect balance of ingredients to suit your palate. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EAlso read:\u003C\/strong\u003E \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/1500-sausages-of-germany.html\" target=\"_blank\"\u003E1500 Sausages of Germany - The Bratwurst\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Currywurst \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/ossobuco-with-prunes-apricots-and-saffron\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Currywurst by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7881564866\/\"\u003E\u003Cimg class=\"photo\" alt=\"Currywurst by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8151\/7881564866_7672d5db7e_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT60M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E     \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E1 onion, finely chopped \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E1 tablespoon brown sugar \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E1 tablespoon mild curry powder + more for sprinkling (see recipe below) \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E1 small dried chili \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E40ml orange juice \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E100 ml vegetable stock \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E2 tablespoons tomato paste \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E450 ml canned chunky tomatoes \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E1 tablespoon white wine vinegar \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E4 German pork sausages \u003C\/li\u003E\n\n\u003Cli class=\"ingredient\"\u003E1 tablespoon rapeseed oil \u003C\/li\u003E\n\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the tomato ketchup caramelize the onions with the sugar in a pan over medium heat, taking care not to burn the onions. Add the curry powder, cinnamon stick and chili and gently heat for a few seconds. Pour the orange juice, stock, tomato paste, tomatoes and vinegar into the saucepan. Mix well and simmer on a low heat for approx. 40 minutes, until the sauce has thickened. \u003C\/li\u003E\n\n\u003Cli\u003EWhile the sauce is simmering heat up a skillet with the tablespoon of rapeseed oil and fry the pork sausages from all sides. Cut into chunks. \u003C\/li\u003E\n\n\u003Cli\u003EPlace the sausage chunks in a plate and pour the tomato sauce over them, sprinkling generously with the curry powder. \u003C\/li\u003E\n\n\u003Cli\u003EServe with hot crispy fries sprinkled with salt and more curry powder. \u003C\/li\u003E\n\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENotes:\u003C\/b\u003E You can make your own curry powder with 1 teaspoon each of mustard seeds, turmeric, black cumin seeds, cardamom seeds, coriander seeds and black peppercorn and grinding into a powder. You can also add a few dry chilies if you prefer the sauce to be hotter. Store the spice mixture in a dry air-tight container. \u003C\/p\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4951773324574151801\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/08\/1500-sausages-of-germany-mighty.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4951773324574151801"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4951773324574151801"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/08\/1500-sausages-of-germany-mighty.html","title":"1500 Sausages of Germany: The Mighty Currywurst"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5377116335574111760"},"published":{"$t":"2012-02-08T09:46:00.000+01:00"},"updated":{"$t":"2012-02-08T20:45:04.075+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote  - A German Specialty"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjO9PQSu36dj5yVoFpFHSAyTkR4e3ifUdosQGrx3xaaIDALlTaALeYdMhl6XXm2GPR-ESzNVk3RCWOYnSM1Xu8J3XNtvsyDG6L1NWgwyfZQg_LJSbvL8n9fNY9qgHnzTKakiQL1Sg\/s1600-h\/Quarkkeulechen_0118-WM%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0118) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0118) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTuanSCDQjJlws0vjEx5KQRX1BT7DkKSyaKPjuHrZFhwYpMhE0xe3PVs9gO-0SXJqh_r7A_5L1WX11oH72fyJzp48k3b2t6CzJYvCtHrmo4GNJUTEdaHcF8F1u1q1dcazBKu4Q3A\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThe icy grip of winter holds us firmly. Just as I was thinking we were going to get the mildest winter in years, things took a turn and we are now facing the coldest winter in decades. It totally amazes me how we are at the mercy of Mother Nature. \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe temperatures have dropped drastically and the record was -20 degrees C, which I noted yesterday morning as I left to work. At such temperatures it’s hard to get out of bed and face the cold. Each day we are facing new issues that the arctic cold brings with it. Frozen water-pipes, flocculation of diesel fuel in Tom’s car, coughs, fever and the sniffles. \u003C\/p\u003E  \u003Cp\u003EI am taking it in good stride as I am gathering new experience with each hurdle. Our frozen pipes are getting the luxury warmth treatment - wrapped in blankets warmed with their own little heater called … wait for it “the frost guard”.\u0026#160; I wish I had my own personal frost guard warming me every time I go out. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBARCSWOJZHwzpqqPMGLo2pq8jaYErihlFAGUmqB9y9L7VEbiL1JJdRXMMR24R4lovtlrxLhckHKBez7mUSHJzVCogv8e2Kv495TBOxO9lfGvGfzikgpidQDaOot5IV3FQmazwog\/s1600-h\/Quarkkeulchen_Ing._0128-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0128) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0128) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgziLWGbg9bW1Km93ySwuhCP03xdsMhl83rYYFz4qGC68MYVODi3gP5_196S8l0t193xueeHDMl9apP_nHOoqNiLOnck9GMZ7DYk8xmC9btNRtOJe5J5puToTulBRamE6dMN2tZWA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EUnfortunately though, I tried to brave the fever and sniffles both Soeren and Tom have carried around for the past week and alas - it looks like I am coming down with it. First Soeren who was out for a whole week and then Tom came home from Stockholm feeling feverish and weak. \u003C\/p\u003E  \u003Cp\u003EIt’s been lots of heartwarming soups and comforting stews around here lately topped off with plenty of Vitamin C. And special little treats - because how better to get them smiling and fit again than with divine sweet desserts.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSHfbw9wVtu1SNNwk37YvHjMVF4tJBDdFLkgVA3HubF6UbG4iy5CbheoLR15BdaBdf6MoMQ7oyvb0sKUjanIETYNkk4ETSDiFpdr0TjGzwS1riw5uAQ7onuEqCoDm7I5jrlj5ZwQ\/s1600-h\/Quarkkeulechen_0130-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0130) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0130) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpbAUCvNKKgIIZz3Pyv2io0bFaUfGGQtW4ByrxoskorxptHFlIpFse1UUltBE4ZCNfaLI-8tyIyfoV8mHQ7P226xx10VAg7BSpqfMctW8QtRvAhDpOPh8ew2KxRFpUmNGRxfPa7Q\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EOne of Soeren’s favorite treats are the nostalgic and traditional \u003Cem\u003Equarkkeulchen\u003C\/em\u003E. He’s been asking me for several months to put up the recipe on the blog and share it with my readers. He does not do this often but every now and then he is convinced you all will enjoy a recipe and suggests that I put it up. \u003C\/p\u003E  \u003Cp\u003EWe made these the week he was at home ill. He had lost a lot of his appetite and I really needed him to get some nourishment into him as he was surviving on liquids, antibiotics and cough syrup!\u003C\/p\u003E  \u003Cp\u003E“Oh no!” he exclaimed looking at the menu planner for the school cafeteria for the day. “I am missing \u003Cem\u003Equarkkeulchen\u003C\/em\u003E at school today!”\u003C\/p\u003E  \u003Cp\u003EThat was all the motivation I needed. \u003Cem\u003EQuarkkeulchen\u003C\/em\u003E are easy to make with simple pantry ingredients. They are soothing and satisfying and I knew Soeren would devour them. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipr7NfLlhp67TTlNaDi6MVORhqdxZVrUm9XdDfpLJLpXQbRecHmuvy9RZhO0zdz9vfx6ddLj8NHhVXlJmOUSBej9noFjMaB9MpJbYEv79nDWuC0hx6OiNZo-fU3VIJzy5-qItCIg\/s1600-h\/Quarkkeulechen_0124-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0124) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0124) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK6eL218_Iq3p2auAOA7kjyAqafVLgdVnATm0tT1XSZmVQXsd4A-2XpTxnnx10Bai69WCn11eclPpLLm288wFxaygkfDz1KWWoXq1Rb2RK53CBKDYI3Nx7GdcbCMWiCO9LFZY5IA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003ETom’s family comes from the German region of Saxony and \u003Cem\u003Equarkkeulchen\u003C\/em\u003E are one of the specialties of this region. I adore Tom’s grandmother’s cooking, who at the awesome age of 90 still lives alone, baking and cooking some incredible dishes. She has a wonderful knack of serving Saxonian specialties, like lentil soup with hearty sausage or dumplings made of yeast and served with stewed cherries (also something I have been told several times to share) and \u003Cem\u003Equarkkeulchen\u003C\/em\u003E smothered with cooked prunes\u003Cem\u003E.\u003C\/em\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EIt’s always an attraction for me to watch her cook. Her silver hair gleaming in the sunlit kitchen and her small hands kneading or chopping as she tells stories, sometimes happy but often sad, of how they fled the Nazis during the second world war. Both Soeren and I can listen for hours, my eyes often welling up at the courageous lady standing in front of me making one of her specialties for her great grandson and me.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgd0XH30_V5dpHZngPjL70HOMIXG4A0o69IiF-xI8_vnEsLJfRKQ0w77SINNnCZFVk2D6K7C_xFRl5C3kaSUzn9lS1AcXTTDyZhbv-M-TglZZ5I7coIEciMfc_rY4tRyl6v4ccCjQ\/s1600-h\/Quarkkeulechen_0140-Wm%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0140) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0140) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiaEgCD5NWzqcsfGKwgvau7KnTRK8NooREa6W5Q3vHUbmFTxaZ2SroJUtLyq8APSX4hW8_CNuNwFoiehx4tRhmmCTbgajNFs0MADH1BgO8uQAYTOfyI__eMA02ehyzO-GmMi_M_Aw\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cem\u003EQuarkkeulchen\u003C\/em\u003E are typically made of boiled potatoes, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E cheese, flour and raisins and served with generous dollops of applesauce. Fritters, flat dumplings, pancakes - they have been called all sorts of names but they are and will always be \u003Cem\u003Equarkkeulchen\u003C\/em\u003E and there is no mixing them with the other dishes. They are generally eaten during lunch time or as a afternoon snack. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4yD3DW9zekVsfYrjtXkCRYiLCiQyseNaGBUjJe-J1S-wrMuCRmhiSijtCFydQxkvMPKBh1e4bPKwvopMgufPDBIy-OVx_PZnvZbAO-btAFTEpHZcGLory_4EE8G42qwfXLze6ZA\/s1600-h\/Quarkkeulechen_0121-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0121) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0121) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7pztsra9DioxrFv8cwcduEzbtQU79ZxNMfXw9tPwou22Sw_BrsYSBlK43OKONw_D0FON9NT6fK-Mops_cJs1IzgUkdgZB8LeTmAS0EHUz7VuBrWDn8N587eyj4JQ5Dvb-r5gssg\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EMy recipe is based on Tom’s grandmother’s recipe with a few of of my minor adjustments. I prefer adding dried cranberries or cherries to the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E and usually make either fruit compote or stewed fruit, spiced with cinnamon, cardamom or nutmeg. I also hang the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E overnight to make it thicker and cheesier, which gives the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E a great consistency. \u003C\/p\u003E  \u003Cp\u003ESoeren and I wish you \u003Cem\u003EGuten Appetit\u003C\/em\u003E.\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quarkkeulchen-with-cranberries-and-a-cinnamon-blueberry-compote\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Quarkeulchen with Cranberries by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6836737571\/\"\u003E\u003Cimg class=\"photo\" alt=\" Quarkeulchen with Cranberries by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7173\/6836737571_b31708a0b0_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 4\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g jar of blueberries in own juice \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons icing sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon cornstarch \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E120g potatoes, boiled\u003C\/a\u003E \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs, separated \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E80g sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E150g \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\u0026amp;\"\u003Equark\u003C\/a\u003E, hung overnight in a cheesecloth \u003C\/a\u003E\u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g dried cranberries \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EZest of one organic lemon \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 tablespoons butter        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E        \u003Col\u003E         \u003Cli\u003EPlace a sieve over a small saucepan and pour the blueberries, allowing them to drip, making sure to reserve the blueberry juice. Add cinnamon stick and icing sugar to the juices and simmer for approx. 5 minutes. Dissolve the cornstarch in a tablespoon of water and then pour it into the blueberry juice. Continue to simmer until the sauce begins to thicken, then add the blueberries and allow to warm through. Steep and keep warm, making sure the compote does not cook. Discard cinnamon stick before serving. \u003C\/li\u003E   \u003Cbr\/\u003E \u003Cbr\/\u003E       \u003Cli\u003EPeel boiled potatoes, discarding the skins and mash finely with a potato masher or using a potato ricer. Place mashed potatoes in a mixing bowl, add quark, sugar, egg yolks, flour, cranberries, lemon zest and mix with a wooden spoon to a silky smooth batter. \u003C\/li\u003E    \u003Cbr\/\u003E       \u003Cli\u003EIn a separate clean bowl whisk egg whites with the pinch of salt until stiff. Make sure not to overbeat the egg whites. Using a metal spatula gently fold the egg whites into the quark batter. Allow the batter to rest n the fridge for 20 minutes. \u003C\/li\u003E      \u003Cbr\/\u003E    \u003Cli\u003EMelt some butter in a pan. Using two tablespoons drop about a tablespoon of batter into the hot pan and gently flatten with the back of a spoon. Fry the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E on each sides for 2 minutes until they are a gorgeous golden color. \u003C\/li\u003E   \u003Cbr\/\u003E        \u003Cli\u003EServe the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E with the warm blueberry compote. \u003C\/li\u003E       \u003C\/ol\u003E     \u003C\/ul\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdHuOaQF33YkZrl_8AeitiZq8aAJI0RtIZKlZpIpz2Fh5a3zS6Qqgdi1u9B8eZFNlkGddXjyj89gBuNdclYQBG3dbYHc6z9y1ZyI56aRQLnFx7mNT3tQMU9KSDFTD_vWyRZeHvfA\/s1600-h\/Quarkkeulechen_0143-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0143) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0143) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZlo-cvn_5xlpd0uJb9kFpkxu_Oo91elCWQ0iaCWDFAVnrnE-_W7gJbi8simG_x0n52QhETvgJFp9N2w5QH4dE3uRz1Lp50gNcie6-vGrH9iS0o5hgvWyMY-j9GtL3PgA9xDZdAA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EMake double portions of these because I guarantee you, plates will be licked cleaned and you’ll be begged for more. They freeze easily and can be quickly defrosted in the microwave or in the oven on a low heat. Hanging the quark overnight makes the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E creamier, and adds a lovely tangy note to the dish. Quark is very much like \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Fromage_frais\" target=\"_blank\"\u003Efromage frais\u003C\/a\u003E and with the consistency of cream cheese.The Saxonian \u003Cem\u003Equarkkeulchen\u003C\/em\u003E however are not to be confused with the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E from Berlin. What gets sold in Berlin as \u003Cem\u003Equarkkeulchen\u003C\/em\u003E is something quite different to the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E from Saxonia. They still contain quark, but there's no potato in the dough and they are deep fried as balls. The result is more like a donut. \u003C\/p\u003E  \u003Cp\u003EMy blueberry compote provides the perfect sweet balance adding a fruity highlight and the cinnamon provides a wonderful sweet warmth. \u003C\/p\u003E  \u003Cp\u003EHope for all those also fighting the icy frost - stay warm and stay well. For those who are basking in the summer’s sun - send us some of that warmth mate ;o)\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline; float: left\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-KDxzwAFteYE\/TsN-g1GYSMI\/AAAAAAAAImA\/YHrl06Qzjvs\/s800\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B2%25255D.jpg\" \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ci\u003EOur \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E workshops are designed not for the instructors to impose their style on others, but \u003Cstrong\u003Eto help participants hone their own skills\u003C\/strong\u003E. We believe that all who attend Plate to Page are talented in their own right, even if they are personally feeling uninspired or in a creative rut.\u0026#160; Often, \u003Cstrong\u003Einspiration is just waiting to be unleashed\u003C\/strong\u003E and all that is needed is \u003Cstrong\u003Ethe right environment, guidance, push and motivation\u003C\/strong\u003E. \u003Ci\u003ETo give you an idea of the fantastic work produced on the workshops, we would like to present some of these assignments. Hope you enjoy a wonderful piece, an excerpt from what was produced by \u003Ca href=\"http:\/\/www.princessmisia.com\"\u003EMarta Majewska\u003C\/a\u003E and \u003Ca href=\"http:\/\/duckandcake.blogspot.com\/\"\u003EElizabeth Pizzinato\u003C\/a\u003E when asked to produce a foodie article and pictures in the style of a gossip magazine like Hello: \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/ciaobellacontessa-apeekinsideaplatetopageassignment\" target=\"_blank\"\u003E\u003Cstrong\u003ECiao Bella Contessa - a peek inside a Plate to Page assignment\u003C\/strong\u003E\u003C\/a\u003E.\u003C\/i\u003E\u003C\/i\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline; float: left\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKIi76BHuxTC3UF1ISZ94pO-83sGjcFOZRA7hK4QfVpz8lwyM-Pv6hRXdQPD2dR3XjcuIbmkC8wOLxonhTDWlXXjN-nTGZjHkD90IKOyC6iEcD2bVFZjIJjKWnCAylfUxXVj_xAQ\/s800\/DubaiBadge-Sidebar-250.png\" width=\"300\" height=\"213\" \/\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EIn April I’ll be in Dubai and giving a two day food photography and styling workshop at the stunning \u003Cstrong\u003ENasimi Beach at Atlantis, The Palm in Dubai\u003C\/strong\u003E. If you are in the area and have always wanted to improve your food photography and styling skills come and join me. \u003C\/p\u003E  \u003Cp\u003EDetails as follows:    \u003Cbr \/\u003E\u003Cstrong\u003EWhen:\u003C\/strong\u003E Tuesday 3rd and Wednesday 4th April     \u003Cbr \/\u003E\u003Cstrong\u003EWhere:\u003C\/strong\u003E Nasimi Beach, Atlantis, The Palm, Dubai, United Arab Emirates     \u003Cbr \/\u003E\u003Cstrong\u003EYour Instructor:\u003C\/strong\u003E Meeta K. Wolff     \u003Cbr \/\u003E\u003Cstrong\u003EYour Host:\u003C\/strong\u003E Sally Prosser     \u003Cbr \/\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop\/\"\u003E\u003Cstrong\u003EWorkshop Website\u003C\/strong\u003E\u003C\/a\u003E    \u003Cbr \/\u003EThank you to the awesome people at the\u003Cstrong\u003E Atlantis for sponsoring this event\u003C\/strong\u003E. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E   \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQcZ5TvHf-y2ss_CjrJnZDiOLFpA2eWA-Mada53RaxMwncAM26isFJj4LnJ9NdvmT3c2A4Kb_hkYGj6bR6Iv1wOCoAc-PbL__SXQl6O4Yhjwt4UA2nUkTvK7aYpp1JyPrm7AaJXw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/SpicedChocOrangeBread01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html\"\u003ELingonberry Dark Chocolate Buns\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html\"\u003ESaffron and Cardamom Doughnuts with Pistachios\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/spiced-chocolate-and-orange-bread.html\"\u003ESpiced Chocolate and Orange Bread\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E \u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp class=\"ingredient\"\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cul\u003E\u003C\/ul\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5377116335574111760\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/quarkkeulchen-with-cranberries-and.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5377116335574111760"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5377116335574111760"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/quarkkeulchen-with-cranberries-and.html","title":"Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote  - A German Specialty"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTuanSCDQjJlws0vjEx5KQRX1BT7DkKSyaKPjuHrZFhwYpMhE0xe3PVs9gO-0SXJqh_r7A_5L1WX11oH72fyJzp48k3b2t6CzJYvCtHrmo4GNJUTEdaHcF8F1u1q1dcazBKu4Q3A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4286423560486432079"},"published":{"$t":"2011-12-20T22:54:00.001+01:00"},"updated":{"$t":"2011-12-23T08:39:07.127+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Cookies: Almond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8TTWphrTiIDUHn84b42UJQ6UG3JLUJbAkOI8nYpV0GN87bZvaxRbbJxnZkcxGxggxmezyULKUoW8mpGp_IBBFtK0OoGZ2VZgQ75WisIY4fpvUE7x7GwdEkGbqyISWtYkW8LGwkw\/s1600-h\/ChristmasCookies20120160WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0160) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/?imgmax=800\" width=\"509\" height=\"763\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EThe tree is not up yet. But that is no cause to stress. It’s rather amusing though to see others break out in a cold sweat as they rush around the city with blank stares on their faces. What is not amusing however is to be surrounded by so much aggressiveness. Whatever happened to the joyous spirit of Christmas? \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s not like Christmas sneaks up on us surprisingly? But each year you would think for some people it creeps up from nowhere to play a sneaky joke on them. And off they all run as if they were stung by a swarm of Christmas hornets. Yesterday Soeren and I were at the large DIY store and the parking lot was fairly full, people were running around loading their cars with Christmas trees, couples were shouting at each other and babies were crying. Chaos! \u003C\/p\u003E  \u003Cp\u003EIn contrast, the bakery in the store was welcoming, tranquil and warming, filling the air with the perfume of sugar and spice. We bought ourselves flaky apple puff pastries and some hot chocolate and watched as the shoppers passed by, an aura of hectic surrounding them. We did not allow it to grip us, discussing what we still needed to get on our list. It’s important for me to create these islands of serenity, especially when it is easy to get caught up in the craziness at this time of year. \u003C\/p\u003E  \u003Cp\u003EWe walked back out onto the parking lot, oblivious to the cold and noise, our arms hugging boxes of baubles, tinsel and candles. We laughed and joked as we packed the boot of the car and as I turned around my eye made contact with a lady rushing across the lot tugging a child behind her. For some reason she slowed for just a moment as she passed us, I smiled at her and Soeren greeted them with a cheerful \u003Ci\u003E“Frohliche Weihnachten!”\u003C\/i\u003E The frown she wore on her face dissolved and instead her lips turned upwards into a beaming smile as she and her child wished us the same. \u003C\/p\u003E  \u003Cp\u003EGetting into the car I leaned forward to take one last look as they sauntered into the store. I smiled to myself as I saw her make a stop at the bakery, as others rushed passed cramming their cars with Christmas trees. \u003C\/p\u003E  \u003Cp\u003ENo, we do not even have our tree yet! But we are fairly easy about it. You see, Christmas comes every year and instead of going to a store to buy our tree, we go with the forest ranger into the forest, where a tree school grows a variety of trees for Christmas. We select our tree, always a majestic Nordman Fir Christmas tree and cut it down ourselves. The ranger simply puts a net over it and helps us load it in the car. Not only is this method cheaper but we usually get the freshest trees that lasts well into the beginning of January. \u003C\/p\u003E  \u003Cp\u003EWe usually do this on the 23rd, as in Germany trees are rarely put up earlier, some will put their trees up on the 4th Advent, but Tom’s family tradition has always been to put the tree up on the Christmas Eve. It’s a tradition we have taken over. The day before Christmas Eve we usually spend in the forest soaking up the crisp cool winter air and the musky aromas of pine, fir and earth. I will often pack a flask of hot chocolate and a small box of homemade cookies. Those islands of serenity are always welcomed. \u003C\/p\u003E  \u003Cp\u003EChristmas cookies - they come in so many varieties and we love our cookies so much here. Each year I begin baking towards the end of November. There are gifts to give, Christmas parties to attend or simply treating ourselves to a moment of tranquility and cookies fit every occasion so perfectly. \u003C\/p\u003E  \u003Cp\u003ELast year I treated you to a nice selection of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-cookies-hazelnut-marzipan.html\" target=\"_blank\"\u003EHazelnut Maripan Macaroon, Jam Drops with Morello Cherry and Cognac Preserve and German Spitzbuben\u003C\/a\u003E. This year I invite you to enjoy in a selection of Christmas cookies that are extremely popular at this time of year here in Germany. \u003C\/p\u003E \u003Ccode\u003E\u003Ca id=\"ChocolateBrushedLebkuchen\" name=\"ChocolateBrushedLebkuchen\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003EChocolate Brushed Lebkuchen\u003C\/h4\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPhFz_z4QfvwPezeMBG3PYin8eKdJ-wZK7CxcnszuotKFE65-2MwVTiDERGLmv34hElVcppTdaGtGhybXnujf-MY8gO3EH1-hy9ZqcXyYzc9Nk1XUsUB_mU13Z_JOgGCXEiP-96w\/s1600-h\/ChristmasCookies20120178WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Cookies 2011 (0178) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0178) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpQ7In18nZcNHNPUG2ZQrnCE42dzRfAKGGVQ2FDJhoUadRmG5ilVuqVBLScSrnqJfFDvii7ZKikWCEver175OrprG5MLisN6Sqd9CB7cg5oR-KUZyrFV91Kv-0axEVFtDLpWtEtQ\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cem\u003ELebkuchen\u003C\/em\u003E cookies are the German icons when it comes to Christmas baking. Each region in Germany offers their own traditional variety and each one tastes divine. Maybe one of the reasons they are so cherished is because the warming medley of spices in the Lebkuchen spice mix, specifically used for Lebkuchen, emit a comforting and cosy atmosphere as the aromas of cinnamon, cardamom, coriander perfume the air. \u003C\/p\u003E  \u003Cp\u003EIn my version I use raw marzipan to give it a lovely nutty taste and you will see that I only use candied lemon peel to add a slight sweet tangy flavor to the cookie. \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E     \u003Cbr \/\u003E\u003Ca title=\"Christmas Cookies 2011 Lebkuchen (0181) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6544776525\/\"\u003E\u003Cimg class=\"photo\" src=\"http:\/\/farm8.staticflickr.com\/7002\/6544776525_dd94cfac32_m.jpg\" width=\"160\" height=\"240\" christmas=\"christmas\" cookies=\"cookies\" ?=\"?\" Wolff=\"Wolff\" K.=\"K.\" Meeta=\"Meeta\" by=\"by\" (0181)=\"(0181)\" Lebkuchen=\"Lebkuchen\" 2011=\"2011\" \/\u003E\u003C\/a\u003E       \u003Cbr \/\u003E\u003Cstrong\u003ERecipe: Chocolate Brushed Lebkuchen\u003C\/strong\u003E \u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-brushed-lebkuchen\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 20 minutes \u003Cspan class=\"value-title\" title=\"PT1H20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E200g raw marzipan \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E200g sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50 candied lemon peel, finely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 free-range egg whites \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g almonds, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g hazelnuts, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 teaspoon Lebkuchen spice mix (see below) \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch baking soda \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40 round rice paper approx. 5cm diameter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g bittersweet chocolate \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g white chocolate \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 180 degrees C. Line two baking trays with baking paper and moisten with some water. Place the rice paper rounds 1 cm apart. \u003C\/li\u003E      \u003Cli\u003EIn a large mixing bowl whisk together the egg whites, marzipan, sugar and pinch of salt with an electric whisk to a thick and smooth batter. Fold in the lemon peel. \u003C\/li\u003E      \u003Cli\u003EMix together the ground almonds, hazelnuts, flour and Lebkuchen spice, then fold into the egg-marzipan batter. Dissolve the baking soda in 1 tablespoon water and mix into the batter. \u003C\/li\u003E      \u003Cli\u003EFill the lebkuchen batter into a piping bag with a rounded tip and pipe enough batter on the rice paper round, keeping a few millimeters free from the edges as the batter spreads while it bakes. \u003C\/li\u003E      \u003Cli\u003EBake in the oven for 15 to 20 minutes, then completely cool the lebkuchen cookies on a rack. \u003C\/li\u003E      \u003Cli\u003EIn the meantime melt both chocolates separately over a water bath. Brush the cookies alternatively with white and bittersweet chocolate. Allow the chocolate to dry and set. \u003C\/li\u003E      \u003Cli\u003EStore the lebkuchen cookies in a cookie box between layers of baking paper. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003E* Note:\u003C\/strong\u003E If you cannot find premixed \u0026quot;Lebkuchen Gewürz\u0026quot; from a German store, you may mix your own. Here are the spices that make up \u0026quot;Lebkuchen Gewürz\u0026quot;\u003C\/p\u003E 2 T. ground cinnamon     \u003Cbr \/\u003E2 tsp. ground cloves     \u003Cbr \/\u003E1\/2 tsp. ground allspice     \u003Cbr \/\u003E1\/4 tsp. ground nutmeg     \u003Cbr \/\u003E1\/2 tsp. ground coriander     \u003Cbr \/\u003E1\/2 tsp. ground cardamom     \u003Cbr \/\u003E1\/2 tsp. ground ginger     \u003Cbr \/\u003E1\/2 tsp. ground anise seed     \u003Cbr \/\u003E\u003Ci\u003E     \u003Cbr \/\u003EYields 40 cookies\u003C\/i\u003E     \u003Cp\u003E\u003C\/p\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3qlEdnr7dAzVPV0-Em9WGOYPwifYbfPJO8qfv1oQflW9NMWApjRXfaa-UFuB9ibID7fBA_m6T0zIb0rpuJHkU8cLG2Oc_-g73y2OaVLDox2L3ddiIAd7JqewgRrtmM8EAMS7tFQ\/s1600-h\/ChristmasCookies20120181WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Cookies 2011 (0181) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0181) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqc_iWdbE2Mdcwmorzy1QtGVA010ATaeVzPDMZVKxlLYKEfrAd63EE7LvBvz_XEshXw8TjJVJ4F_ksU_8KksQgcXCN3wHCDiwHdqEMLT2TXB-_vCIfqhUYJbkZSNRyu00jfyQErQ\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Ccode\u003E\u003Ca id=\"AlmondPeanutFlorentines\" name=\"AlmondPeanutFlorentines\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003EAlmond and Peanut Florentines\u003C\/h4\u003E  \u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjx4po_TccfzAV_UGOTRKC6Nukd1cqEVT3IpKRWNIlIHY17lkegjbC9wD8iQmhw7mk-48rywNHXK2vbnWA252dwY_hOkpbtC9KfP5m6FNYKtf6i4z-R7r0CZEYtEedL_YR33HqKeA\/s1600-h\/ChristmasCookies20120167WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Cookies 2011 (0167) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0167) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJWpekXybUxTFV1F5FVlzmFe-FASdlxS186_4ZLKI89rXPBCGyEqGUEbZXnwBkFKqybewwbNcguMvpHDKQGbaeNhIpTUteCPG80YXIRTG5KdoRjcyj3UlK2wSmlthvw8wWoEZ_RQ\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EBecause these sweet caramelized nutty cookies are a favorite of ours all year round they are almost always a part of our Christmas baking. Originally from Italy, Florentine cookies have found great popularity in Germany. Traditonally made with candied \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/posh-sour-cream-cherry-cake.html#cherries\" target=\"_blank\"\u003Echerries\u003C\/a\u003E, honey and almonds in my version I use homemade candied peel and add some peanuts too. These cookies could not be easier to make.\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E     \u003Cbr \/\u003E\u003Ca title=\"Christmas Cookies 2012 Almond and Peanut Florentines (0167) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6544782925\/\"\u003E\u003Cimg class=\"photo\" alt=\"Christmas Cookies 2012 Almond and Peanut Florentines (0167) by Meeta K. Wolff \" src=\"http:\/\/farm8.staticflickr.com\/7149\/6544782925_2ff142f740_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E       \u003Cbr \/\u003E\u003Cstrong\u003ERecipe: Almond and Peanut Florentines\u003C\/strong\u003E \u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/almond-and-peanut-florentines\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H00M \"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E2 hours \u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E170g sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g honey \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E120g butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E140 ml heavy cream \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g candied peel, chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g hazelnuts, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g peanuts \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E200g almond slivers \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40g flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E300g bittersweet chocolate \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 190 degrees C. Line a baking tray with baking paper. \u003C\/li\u003E      \u003Cli\u003EIn a saucepan gently simmer sugar, honey, butter and cream over a medium heat for 6-8 minutes. \u003C\/li\u003E      \u003Cli\u003EMix together the candied peel, peanuts and almonds with the flour in a bowl. Fold into the caramel and simmer for a further 5-6 minutes. Allow to cool for 5 minutes. \u003C\/li\u003E      \u003Cli\u003EUsing a spatula spread the caramel-nut mixture evenly in about 10 cm diameter rounds, leaving about 5 cm space between each cookie. You should get about 20 cookies. \u003C\/li\u003E      \u003Cli\u003EBake in the oven for 8 to 10 minutes, until cookies are golden in color. Remove from oven and allow to cool for 5 minutes. Loosen the cookies with a spatulas. \u003C\/li\u003E      \u003Cli\u003EIn the meantime melt the chocolate over a water bath. Once melted dip the bottom of the cookies in the chocolate. Allow to drip on a cookie rack, then place in the fridge for 10 minutes to set \u003C\/li\u003E      \u003Cli\u003EStore the florentine cookies in a cookie box between layers of baking paper. Will keep for about a week. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cbr \/\u003E\u003Ci\u003EYields 20 cookies\u003C\/i\u003E     \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Ch4\u003E\u0026#160;\u003C\/h4\u003E \u003Ccode\u003E\u003Ca id=\"HazelnutGiandujaSpritzCookies\" name=\"HazelnutGiandujaSpritzCookies\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003EHazelnut Gianduia Spritz Cookies\u003C\/h4\u003E  \u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWktkljJpKdc9oGdZlymE9Jfjx7dUcaweZtgZJOpo3OZqFyipf2-lHSPRhhNCGFOLmmgYqQ2rKMvaqAEDqv0xOLrZdOO24CjCIhUwPjb71ygLuGC-BGHIJEPsywJEwMARvsCmvUQ\/s1600-h\/ChristmasCookies20120184WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Cookies 2011 (0184) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0184) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgj1nbgSu0hYJSvnPKmFsovKYamOs_VmTmqh5EAWFTpKeKOZu74OMToMR-JbAnuZaixCRYBhS7e4YwMV7OXz3Jl9zeyyNTK1xyQUCKofTgCiA5z7EnaBkxJcEdEk6Vg0gglmmshzA\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EAnother classic Christmas cookie, Spritz cookies cannot be absent from the German cookie tray! Basically, a type of short crust pastry, the dough of the spritz cookies is piped from a piping bag into the desired shapes and is decadent dipped in chocolate. This year I continued on the path of decadence with my spritz cookies and made a heavenly gianduia chocolate filling to sandwich between two spritz cookies. Why not? It’s Christmas after all.\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E     \u003Cbr \/\u003E\u003Ca title=\"Christmas Cookies 2012 Hazelnut Gianduia Spritz Cookies (0184) by Meeta K. Wolff \" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6544788651\/\"\u003E\u003Cimg class=\"photo\" alt=\" Christmas Cookies 2012 Hazelnut Gianduia Spritz Cookies (0184) by Meeta K. Wolff \" src=\"http:\/\/farm8.staticflickr.com\/7011\/6544788651_9f833c099a_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E       \u003Cbr \/\u003E\u003Cstrong\u003ERecipe: Hazelnut Gianduia Spritz Cookies \u003C\/strong\u003E\u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/hazelnut-gianduia-spritz-cookies\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M \"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 45 minutes \u003Cspan class=\"value-title\" title=\"PT1H45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E80g hazelnuts, chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E70g icing sugar, sieved \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125g butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 egg + 1 egg yolk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons Cognac \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E150g all-purpose flour, sieved \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E80g cornstarch, sieved \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E150g gianduia \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g bittersweet chocolate \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g heavy cream \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 180 degrees C. Line 2 baking trays with baking paper. \u003C\/li\u003E      \u003Cli\u003EIn a skillet gently toast the hazelnuts until golden, then place them in a food processor and process until finely ground. Allow to cool. \u003C\/li\u003E      \u003Cli\u003EUsing an electric whisk, whisk icing sugar, butter and salt until tick and creamy – approx. 10 minutes. Add the Cognac, egg and egg yolk and continue to whisk until well incorporated. \u003C\/li\u003E      \u003Cli\u003EWith a spatula fold in the flour, cornstarch and ground hazelnuts into the batter, making sure to scrap the bottom of the bowl. Place the batter in the fridge for 15 minutes, then transfer to a piping bag fitted with a star nozzle. \u003C\/li\u003E      \u003Cli\u003EPipe approx 30-35 small circular shaped cookies onto the prepared baking trays and refrigerate for 1 hour. Bake the cookies for 12-15 minutes until the cookies are a light golden color. Allow to cool completely on a wire rack. \u003C\/li\u003E      \u003Cli\u003EIn the meantime melt together the gianduia and 50g chocolate over a water bath. In a saucepan bring the cream to just below boiling point then pour over the gianduia-chocolate, mixing with a spatula to a creamy mixture. Refrigerate for 45 minutes, then transfer to a piping bag fitted with a small star nozzle. \u003C\/li\u003E      \u003Cli\u003ETurn over half of the spritz cookies and pipe small amounts of the gianduia-chocolate filling on each. Place the other half on top and gently press.\u003C\/li.\u003E \u003C\/li\u003E      \u003Cli\u003EMelt the remaining 50g of chocolate in a water bath. Dip the sandwiched cookies into the chocolate and allow to drip on a wire rack.\u003C\/li.\u003E \u003C\/li\u003E      \u003Cli\u003EStore the spritz cookies in a cookie box between layers of baking paper. Will keep for about 10 days. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cbr \/\u003E\u003Ci\u003EYields 15-20 cookies\u003C\/i\u003E     \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E \u003C\/div\u003E  \u003Cp\u003E\u0026#160; \u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPYE16OAryDtCZ2vwKSfOrwh639mFZZ1YZ2zFhhS3jYZm3kvIXPV_rxXmMIPc32FKF9EU3kUq-xzxtzBMFiPUOA7JsOZmoCD8xUCHk9vCTIuaFZgbdXfdfZJRLC1P769xXyLbc9w\/s1600-h\/ChristmasCookies20120163WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Christmas Cookies 2011 (0163) by Meeta K. Wolff\" border=\"0\" alt=\"Christmas Cookies 2011 (0163) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4CbYiXBtgevpaGMArggdltr_Tv-BFYrBoPlOrGX52Icmd2lkqxfME4O2Jd1NfNt3I1K_YNOTNDoLnJLfJ6LexC5p50FQdFUwofdyta_2gokPz7secI9G2kDrgFLShOuoOdaQ4Yw\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EYou’ll be finding yourself caught with your hand in the cookie jar quite often with these varieties of cookies.\u0026#160; Spicy, sweet, nutty and decadent all the specifications for a good Christmas cookie! For more Christmas cookie ideas I have the cookie jar filled with crispy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/cooking-school-almond-and-pink-praline.html\" target=\"_blank\"\u003EAlmond and Pink Praline Spekulatius\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/german-christmas-and-zimtsterne.html\" target=\"_blank\"\u003ECinnamon Stars\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/marzipan-almond-kipferl-crescent.html\" target=\"_blank\"\u003EMarzipan Almond Kipferl\u003C\/a\u003E, and \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/christmas-time-lebkuchen-spice-macarons.html\" target=\"_blank\"\u003ELebkuchen Spice Macarons with Quince Jam and Candied Ginger\u003C\/a\u003E. I am sure you will find the right cookie for your island of tranquility this Christmas. \u003C\/p\u003E  \u003Cp\u003EI’d like to wish everyone celebrating a very \u003Cstrong\u003Efond Merry Christmas\u003C\/strong\u003E. Hope you enjoy this time with your family and loved ones. \u003Cstrong\u003EEat, drink, love and be merry capaciously\u003C\/strong\u003E!\u0026#160; And remember \u003Cstrong\u003Ea cookie helps take away that stress\u003C\/strong\u003E … in most situations. \u003C\/p\u003E  \u003Cp\u003EHugs! \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4286423560486432079\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html#comment-form","title":"34 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4286423560486432079"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4286423560486432079"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html","title":"Christmas Cookies: Almond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"34"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1702969446376320055"},"published":{"$t":"2011-06-01T11:52:00.005+02:00"},"updated":{"$t":"2011-06-01T16:18:08.620+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"}],"title":{"type":"text","$t":"Gruyere Bacon Leek and Sun Dried Tomato Spätzle"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4H9kwJXhZr1NpYtqic1okbRWRM8ylKm43M43O9OtXueOfjtqVHj6QN68kS_hiA0zMsQIa2Oo7t0S9WitKDpQ4UkeVADHO044VglWOa4Tnc2OA-9O9qbdQa8x_b-xtjAR18tb5LA\/s1600-h\/Sp%C3%A4tzleLeekBacon_0005-2-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiF5RZsfkwoYzMfC9y-xjef1-5tW4XP_xjKsgJ2a42ddcjmvD9fSgPodum6qrnzPtZcE8zPS4LMrVmZVEbXzZUyU70BPdoErb5BmA85LiVgTQhXt_Y0tCgUUxqBV8jf0C05vA0-LA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMention pasta and one envisages a sturdy \u003Cem\u003Enonna\u003C\/em\u003E shaping and kneading dough for fresh ravioli in a rustic kitchen. She dusts the well used kitchen countertop with flour, rolling, kneading and filling the pliable dough. However, if I were to tell you that Germans can make pretty incredible pasta too would you believe me?\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EGermany’s answer to Italian pasta is Spätzle and it is loved throughout the country. Spätzle is just as much part of Germany’s identity and cooking culture as tortellini, spaghetti and ravioli is for Italy. The region of \u003Ci\u003ESchwaben \u003C\/i\u003E(Swabia) is the home of spätzle and I discovered this speciality when I first moved to Germany to live in the picturesque town of Freiburg. It was here that I discovered to let go of the clichés and relish the sights and sounds and savor the smells and taste of this incredibly versatile country.\u003C\/p\u003E\u003Cp\u003EThe cuisine I discovered here surprised me. Although I had trained under German, Swiss and Austrian chefs in foreign countries, I came here, to Germany, and experienced delicious simple fare made with a modest pride that is never found in the big luxury hotels of this world.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggP4Tbpins6die5vgQXx3uS5NxFJSpIC4zooEsXL38ag_KGe2whTAjDpV7hvBZifeRRz1Ct1YJNIM5BfZvFvyfCpd7J1oKfJFPzMKRXFS3e-x2Kc6pzJSKdDWC2-04aB7ECr4jxw\/s1600-h\/Spring2011_0092-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Spring 2011 (0092) by Meeta K. Wolff\" border=\"0\" alt=\"Spring 2011 (0092) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQ5kkNNV9MiN0wXgntjoWrHQvvvA4tve_yUTS4CYjaX5FMnyv0or_EORL6XsEhbRFV8lYcYF5DCM0BFZGcyou59r5HjsJYdtEM06Dn98IAvBTh2J4zphqlOad9VRO2xSHpGt4rvQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESpätzle quickly became my favorite dish and while the traditional serving of melted cheese and sautéed onions was on the top of my list, it was discovering new flavor pairings that made indulging in a different spätzle creation every week extremely gratifying. \u003C\/p\u003E\u003Cp\u003ESpätzle is made from flour, eggs, water, and salt. Comparing it to Italian pasta, the spätzle dough is moister and softer, like a thick runny cake batter. The dough therefore cannot be rolled out as is the case with Italian pasta dough. Instead a special spätzle-press or a spätzle sieve is needed to form the spätzle noodles, which are then dropped into boiling water. The classic way to form these noodles however is to spread the dough over a wet wooden cutting-board and cut thin strips of dough with a knife, scraping the strips into boiling salt water.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnNvNKvYvRZw9W0dOKgF94hyFZ-GQIie1LBo8BlD_8pzLdxWb5mgkF6F8xbJ0Sv6OkEw0eGaIMjbSME8zRSIrP9D2kBd1j5a6GsJQuD_lpu94zRUNtu-ofup_sMOex3sE5366ssw\/s1600-h\/EGA2011_0077-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"EGA 2011 (0077) by Meeta K. Wolff\" border=\"0\" alt=\"EGA 2011 (0077) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhGGQ9mfqnrrFA3buYv0SYy0-_4dvjpbQN1vulXfxG8vgYJIQbtbe6AoEqTxC6yyrPMlf-5sU_wz40oFlvZdUXq6wgvRLXm3gk6sfMW0NjqZLNgSrHSg2_U7EVUTidiJyE8fae1Qw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy son has found the same appreciation for spätzle, surprisingly however he prefers my lighter and summery spätzle creations rather than the traditional cheese and onion one. Like this one, it makes use of simple ingredients and fuses a variety of flavors to bring a powerful and delectable dish to the dinner table. \u003C\/p\u003E\u003Cp\u003EWho said pasta was Italian business?\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjuNuq5i0Pfub7K9xOTwSEuwC-8pkkVtDc2k_h0r-QASnw3aQu8esoR9TRxIeIaayOVf5GXRDv1ucO9iALPQUITKNW2O-lzzYMPLA4XJx1s7WS7nVqW9dVmxnRiYyIyCxcGacXhw\/s1600-h\/Sp%C3%A4tzleLeekBacon_0008-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0008) by Meeta K. Wolff\" border=\"0\" alt=\"Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0008) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhX2l6riI1F1KMmx6rYmDYHK5BPN8ImsAbbNZOETOH9iBNcGMzRal38qArR123qyZKmN4zBGsjakTHnVuDQT2MN8WWwskJQi79ndJpSnZjXaHclpysL1JOwYo0_kJ466UICtJ9Ajw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Gruyere Bacon Leek and Sun Dried Tomato Spätzle\u003C\/strong\u003E \u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/gruyere-bacon-leek-and-sun-dried-tomato-spaetzle\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E \u003C\/p\u003E\u003Ca title=\" Gruyere Bacon Leek and Sun Dried Tomato Spätzle by Meeta K. Wolff\" href=\" http:\/\/www.flickr.com\/photos\/61245657@N07\/5785805486\/ \"\u003E\u003Cimg class=\"photo\" alt=\" SpätzleLeekBacon_0005-2-WM_thumb \" src=\" http:\/\/farm3.static.flickr.com\/2365\/5785805486_692a13b7c5_s.jpg \" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E60 minutes\u003Cspan class=\"value-title\" title=\"PT60M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E400g flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E40g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt and pepper \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 leeks, washed and sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g bacon cubes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E60 g sun dried tomatoes, rehydrated in warm water and sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E Handful sage leaves, coarsely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g Gruyere cheese, grated \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003E To make the spätze mix together flour, eggs and 100g water in a large mixing bowl. Add a pinch of salt and using your hands or a wooden spoon work the mixture until the dough resembles a pasty, sticky cake batter. Continue to work the dough and once air bubbles begin to form set aside to rest for about 10 minutes.\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003E Set a pot with cold water aside. Bring a large pot of salt water to a rolling boil. Press the dough through a spätzle press in portions into the water. Once the noodles begin to float to the top – approx. 2 minutes – remove with a slotted spoon and plunge into pot with cold water. Drain the noodles well. Follow this procedure until all the dough has been used up.\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003E Fry the bacon cubes until crispy, then remove allowing to drip any excess fat on a piece of paper towel. Sauté leek slices in the pan with the remaining bacon fat and also set aside.\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003E Heat up a large skillet and allow the butter to melt in it. Add the spätzle noodles a fry on low-medium heat, until they take on a light golden color. Throw in the bacon, leek and sun dried tomatoes, mixing well. Add the grated cheese and sage, giving it another quick toss. Allow the cheese to melt and incorporate well before serving.\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003E Serve immediately with some fresh cheese sprinkled on top and a glass of chilled Riesling.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhz3smlgCNbLI4GBvAATI-MldHziahQ6NyieYmogXME8ObrveHliTHY-2FIxBW0RkXEQwo4kiUQ2mKJq5vbsxAu_gnUh7fbm_6jdsKTWO62mKJ9E1RE2u-K3HRcwXtaZoof0RcBeA\/s1600-h\/Sp%C3%A4tzleLeekBacon_0003-2-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0003) by Meeta K. Wolff\" border=\"0\" alt=\"Gruyere Bacon Leek and Sun Dried Tomato Spätzle (0003) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnZNalQpZW54TJ2VwGjzAB1_Uhp0vkc_hw5H_6R5TjBpG9Aoltv-iSYNE6UphXIphFjLENw7MVXWlBBBdzbLyYbyJtkBFCHaKo7SsHpJhXBuAAojxIvE34LoWJ8QjItFp3xN96KQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EIt’s a fulfilling dish in every way. Light and quick to serve, it’s perfect for a weekday dinner. You can easily double the spätzle recipe above and once it is cooked, spätzle freeze brilliantly, allowing you to make a variety of other dishes.\u003C\/p\u003E\u003Cp\u003EI am slightly past the deadline for the current \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E session. Juls of \u003Ca href=\"http:\/\/en.julskitchen.com\" target=\"_blank\"\u003EJuls Kitchen\u003C\/a\u003E is my lovely hostess and the theme \u003Ca href=\"http:\/\/en.julskitchen.com\/fresh-pasta\/fresh-pasta-monthly-mingle-lets-make-it-the-italian-way\"\u003EFresh Pasta\u003C\/a\u003E was just to good to miss up on. Even though Juls hails from beautiful Italy I wanted to show that Germans can make a mean pasta too. \u003C\/p\u003E\u003Cp\u003EEnjoy!\u003C\/p\u003E\u003Cp\u003EI’ll be celebrating my last birthday in the 30s tomorrow. The weather promises to be on its best behavior with lots of sunshine so I’ve invited a few friends to join Tom, Soeren and me for a bicycle excursion through Germany’s wine country in the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Saale-Unstrut\"\u003ESaale-Unstrut region\u003C\/a\u003E. We plan on tking the wine route to stop at some of the vineyards and picnic in the hills. Perfect that it’s a bank holiday tomorrow and we have a lovely long weekend ahead! \u003C\/p\u003E\u003Cp\u003ESee you all next week and I promise to share more \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E news and pictures then.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these pasta ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"401\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"122\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDJWpgpYelZ8D5v5Sti51K6JIttFN8gLN2U025KrRRriT4SeLpNr-aIErlQlziq8WidjPF0IP4h2VCvjmMny4bTTHMjTvIn93goWw_Qaxq1J79y2AFYlOgTORqm5orFO6CbxEGCA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"132\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7eX5J9ByM1SFJktMYXjRHjWWiBhsMMDxyDzsCGyYygpMC7mQtYAtqgEvgu6UOiYWyMsQ8LHQpPnVn1v5C5c6UfbD3EDxF0AyYncn0pIhHC_MjoxiaojBh5bhH0eAQfK4GBaxKnA\/ 03b framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SCnpqo7uM-I\/AAAAAAAACVw\/6Igtkuv1a5E\/SpaghettiBolognese 02 framed[3].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"122\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/spinach-and-caramelized-onion-lasagna.html\" target=\"_blank\"\u003ESpinach and Caramelized Onion Lasagna\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"132\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/02\/fettuccine-with-spicy-lamb-sausage.html\" target=\"_blank\"\u003EFettuccine with Spicy Lamb Sausage Meatballs in a Piquant Tomato Sauce\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/05\/cooking-school-spaghetti-alla-bolognese.html\" target=\"_blank\"\u003ESpaghetti Alla Bolognese\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1702969446376320055\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/06\/gruyere-bacon-leek-and-sun-dried-tomato.html#comment-form","title":"34 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1702969446376320055"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1702969446376320055"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/06\/gruyere-bacon-leek-and-sun-dried-tomato.html","title":"Gruyere Bacon Leek and Sun Dried Tomato Spätzle"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiF5RZsfkwoYzMfC9y-xjef1-5tW4XP_xjKsgJ2a42ddcjmvD9fSgPodum6qrnzPtZcE8zPS4LMrVmZVEbXzZUyU70BPdoErb5BmA85LiVgTQhXt_Y0tCgUUxqBV8jf0C05vA0-LA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"34"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3267215460112843626"},"published":{"$t":"2011-04-06T10:00:00.001+02:00"},"updated":{"$t":"2011-04-06T10:20:53.291+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Cinnamon Kissed Apple Goji Berry Strudel"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZGh5sFk2-TOhsaVX1rPliuJl8CY7tf5fvQkJrBfozUJ0HbUihtOqrANIJX3ZVuVNkBZoSSc6p-6t5DqgTryrk3jfFbeQUeKarl16dm2NED6-UN-b7B4x1-QXpXjZ4iWI-IHnsfw\/s1600-h\/AppleGojiBerryHazlnutStrudel_0012-WM%5B5%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel 0012 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel 0012 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/?imgmax=800\" width=\"510\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen I moved to Europe 17 years ago, one of the first rituals I quickly adapted myself to, was the \u003Ci\u003Ecoffee-time culture\u003C\/i\u003E. While much has been written and said about the European coffee culture, to get a real taste of it and feel its unique flair one has to experience it first hand.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EEach country on the European continent has its own specific coffee-time custom and each will nourish these rituals, which often have been established over the centuries and handed down from generation to generation. \u003C\/p\u003E\u003Cp\u003ECoffee-time in Europe is tradition and a means for family and friends to socialize with each other in a relaxed atmosphere. Visitors to Europe will immediately notice, if not feel, the difference. For one, Europe boasts of some of the oldest coffeehouses, what visitors will not see a lot of here are the modern chains á la Starbucks, which dominates the American continent. Order a cup of coffee and you will be treated to a rich, aromatic brew served in a porcelain coffee cup with sugar on the side and often a glass of water. \u003C\/p\u003E\u003Cp\u003EPaper cups? How uncivilized! Coffee-on-the-go? Unheard! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVi9K-4LFkDJ0VixsdwXt-NC260CiUa6CLlHd3yyQafTjIIadJw_mCAGugvuwz-ZteBaKbDVXeRGkUN85azjgFnqo3_rLTtqY-AuizhNYXVrimkKr_D3uAUOy6-66Nhs1JzB03rA\/s1600-h\/AppleGojiBerryHazlnutStrudel_0001-Wm%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel 0001 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel 0001 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhw6qqkPxqz8FtGWDUYlgGkrTBjYFTJcmh4ueBL4v0i78qcGoozIeuOFKgG37Qahb0f8IJaa27E4bOgAdMEbtZhzEUhX0xpkuYh-bWWH4Xt-d8UQ1Or8eu4fMjHBHRiZtgm5T29Q\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWalk through the streets of any European city and one will hardly see pedestrians clutching their \u003Ci\u003Eon-the-go\u003C\/i\u003E coffees in paper cups, as it is the case in many American urban areas. Europeans enjoy the experience of socializing, to simply take a break, to unwind and to savor the simple pleasures. \u003C\/p\u003E\u003Cp\u003ECafés and coffeehouses in Europe tempt visitors with their cakes, pastries, exquisite sweet treats and light snacks. When the sun shines and the temperatures rise, tables and chairs are moved outside on the sidewalks and people flock to the cafés and coffeehouses to talk, to read or to write, to people watch or just to pass time. There is nothing \u003Ci\u003Eon-the-go\u003C\/i\u003E about this way of life! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzCOPV6ctmPyczK2dgRjdTzj7lFZyuKV-11hmJolAobb5wuhIjXaj6W0En_KD5wfJO4yOgkM34112B9rMZ5dh6UQCunqpQDS31FaXE1yO9uSNBibIu56tc3WRNXUOiktrZyJzD7A\/s1600-h\/AppleGojiBerryHazlnutStrudel_0005-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel _ APPLE_ 0005 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel _ APPLE_ 0005 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghfaAIGv1LLYwWo-klKrfLjjzmRNKQl8gvvhDHz71lEtk4v0j2hmoJTMG6npBEzd_SXM8LjvQgqBRpNW9oIc8KQmD3e_kDjJDVCbpNVxH_q6nDA_Z-nxBrJsnyRtb5j_-fxfi1yg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIt’s one of the things I quickly took to and over the years have enjoyed cultivating the coffee culture with the simple joy and pleasure it was meant for. I have travelled Europe widely, visiting sophisticated cities all over the continent from Madrid to Paris, Basel to Vienna, Oslo, Copenhagen, Amsterdam, Berlin, Florence and the one thing I always truly enjoy is having the opportunity to sit in a small, cosy café and for just a tiny moment I feel like I am a part of the local atmosphere. The diverse coffeehouse ambience in each of the cities offers me a means to get closer to the locals and for an instant allows me to engage myself in their lives. Whether it is a temperamental discussion in Italian over espresso in Florence or just eavesdropping into sing-song notes of conversation in Norwegian over a thick cup of black in a \u003Ci\u003EKaffehuset\u003C\/i\u003E in Oslo, the scene is perfect for meeting new people or just satisfying the inner voyeur. \u003C\/p\u003E\u003Cp\u003EEnjoying this type of coffee culture however, is not only restricted to cafés and coffeehouses. On the contrary, in Germany Sunday afternoons are often reserved for family and friends, who are invited over for \u003Ci\u003Ekaffee und kuchen\u003C\/i\u003E – coffee and cake. Cakes are baked using fresh seasonal ingredients and the table is laid with fine porcelain coffee cups, plates and the silverware are brought out. It’s a bit of coffeehouse flair in the comfort of ones home.\u003C\/p\u003E\u003Cp\u003ENow as the weather warms up and the days are longer I enjoy entertaining my friends on our terrace. The table is dressed with a colorful tablecloth and decorated with wild spring flowers we gathered from our walk earlier. From the oven delicious aromas of buttery apples, sweet cinnamon and berries waft throughout the sunlit bottom floor of our house filling the appetites of my guests with pleasurable anticipation.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFwSlN5guggNaAZapZfB0jovZCgr9sj2PdT6qAi2Zro3SOqh3NEInB5ucS3Agl6PmGbk8B3H8OTp1Hvz_C3WXLuKl7ht36GDYDMquF_qr9IHxXWqV9eCd7FVyoAjTTdUPHpm8RGg\/s1600-h\/AppleGojiBerryHazlnutStrudel_0009-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel 0009 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel 0009 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj51Rsbgx5UEtY0FFGpa2uOd8wX6Ce3SJNkjyb7LMwMzJHYrPMq6iVKER5hTfd7VjLdyrskx0Zbl7ZHfF6GwlNfNAXMC-QEYSL2YAg1FRXSATuL7tIDPjw52Nf15H_lAFYsAYbwzA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis strudel is a delectable sweet addition to any coffee-time tradition. Flaky strudel dough wrapped around cinnamon-kissed apples and goji berries make the strudel treat a heavenly experience. You can use puff pastry dough for this, but I prefer using strudel dough as it makes the strudel more delicate and wonderfully light and crisp. The strudel dough recipe comes courtesy of \u003Ci\u003E\u003Ca href=\"http:\/\/www.amazon.com\/Kaffeehaus-Exquisite-Desserts-Classic-Budapest\/dp\/0609604538\"\u003EKaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers\u003C\/a\u003E \u003C\/i\u003Eand is very easy to put together.\u0026#160; \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Cinnamon Kissed Apple and Goji Berry Strudel\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003E\u003Csmall\u003E~ Strudel dough recipe adapted from Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers\u003C\/small\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Csmall\u003E\u003C\/small\u003E\u003C\/em\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cinnamon-kissed-apple-and-goji-berry-strudel\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5592634533\/\"\u003E\u003Cimg class=\"photo\" alt=\"AppleGojiBerryHazlnutStrudel_0009-250px\" src=\"http:\/\/farm6.static.flickr.com\/5100\/5592634533_848f7482a5_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\n\u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E2 hours 30 minutes\u003Cspan class=\"value-title\" title=\"PT2H40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003ETotal Time: \u003Cspan class=\"duration\"\u003E3 hours\u003Cspan class=\"value-title\" title=\"PT3H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003EFor the strudel dough\u003C\/u\u003E\u003C\/em\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E200 g unbleached flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/8 tsp salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E105 ml water, plus more if required \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E30 ml vegetable oil, plus more for coating the dough \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 tsp cider vinegar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cem\u003E\u003Cu\u003EFor the cinnamon apple goji berry filling\u003C\/u\u003E\u003C\/em\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E6 apples, cored, peeled and thinly sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E120 g goji berries, rehydrated in warm water for about 5-8 minutes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E160 g brown sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150 g hazelnuts, very finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50 g hazelnuts, coarsely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100 g butter, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon vanilla extract \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the strudel dough, combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water-oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ETake the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EAdd Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 8 to 10 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes - the longer the better. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EIt would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EThe dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EStretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ETo prepare the filling mix together apples, goji berries, sugar, cinnamon and vanilla extract together in a large bowl. Make sure everything is nicely coated. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EBrush the strudel dough with some melted butter. Sprinkle the 150 g finely chopped hazelnuts about 8 cm from the short edge of the dough in a 15cm wide strip. Spread the strudel with a layer of apple-goji berry filling. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EFold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter and sprinkle with the 50g coarsely chopped hazelnuts. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EBake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cstrong\u003ENote\u003C\/strong\u003E: Use plenty of flour to roll the dough. Knead the dough for the full 8 to 10 minutes. This will develop all the gluten strands necessary to make the dough stretch easily. \u003C\/div\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiua5gd7sZkqe0RiH4z_tjEBde53FA5q2YB5NDFSb-QWcuO_xyOZ9S_eO3Gg18jpc9vCqSvwAwQkmP3P_Eylcnb9_6CrjxqIFvK0n-rGoqcM6VSQw1ZubmUYnc5QpZn57yHy3bqrQ\/s1600-h\/AppleGojiBerryHazlnutStrudel_0014-WM%5B5%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"AppleGojiBerryHazlnutStrudel_0014-WM\" border=\"0\" alt=\"AppleGojiBerryHazlnutStrudel_0014-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtJiyMHqrdbPJPwFUierMJGm7ncMxYNtAygOY2O_4LZxEQxFU2BVdodilJp8vmmVaSZjwVUYGPJ7jIWKh0IdY0LuI0xVneYymbmvboBJtFEkC1Rc651RXQBsu1TXG1UYxTA2e3fA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EDon’t be put off by the strudel dough recipe trust me it’s very easy to put together. Of course there is nothing against using good store-bought strudel dough to make this sublime strudel. It is the enticing intermingling of sweet cinnamon fruit with the nutty hazelnuts that make this so wonderfully desirable. Served with a drizzle of vanilla sauce it becomes the perfect dessert after a lovely dinner party. \u003C\/p\u003E\u003Cp\u003ETake a break from being \u003Cem\u003Eon-the-go\u003C\/em\u003E and reward yourself with a relaxing treat of coffee and a sweet treat. Kick off your shoes and do something good for yourself. Don’t you deserve it?\u003C\/p\u003E\u003Ch4\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E\u0026#160;\u003C\/h4\u003E\u003Cp\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCTXcqQFTkUFIk0tcT78IabpMbF1KUW8Ke6d8Qw3YolKvc9op_DmAWsXSl1Vb5TUw37Geu2ff_xowvg0g9s0HdgCtP5YkBGtxUoglBKnMsBAeItRkcjaZ483MKrvIBFVB4DUAGUA\/s800\/MMBadge-ToplessTarts-04-2011.jpg\" width=\"250\" height=\"250\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI am extremely excited to announce the next Monthly Mingle theme. My dear and cherished sister \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E is this month’s gracious hostess and we want your \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/04\/topless-tart-alert-at-the-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003ETopless Tarts\u003C\/strong\u003E\u003C\/a\u003E. So, get them out and show them off if you dare! You have till \u003Cstrong\u003E30th April\u003C\/strong\u003E to join the fun. For details on how you can show your stuff please head on over to Jeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/04\/topless-tart-alert-at-the-monthly-mingle.html\" target=\"_blank\"\u003Eannouncement page\u003C\/a\u003E. \u003C\/p\u003E\u003Ch4\u003EPlate to Page \u003C\/h4\u003E\u003Cp\u003EWe have exciting to news to share (especially with the participants of the Weimar Workshop): we have collaborated with a few pretty awesome partners and secured them as our fantastic sponsors. Come on over and see how they are \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2011\/03\/exciting-new-sponsors-join-plate-to.html\" target=\"_blank\"\u003Epartnering with us\u003C\/a\u003E over on the Plate to Page blog. \u003C\/p\u003E\u003Cp\u003EIt’s been a busy week here, with a trip to Berlin on Monday for a pretty cool assignment and a challenging shoot planned for Friday. I hope you all have a great week ahead and enjoy the weekend! \u003C\/p\u003E\u003Cp\u003EBefore I sign off: Saveur is nominating the best food blogs for their \u003Ca href=\"http:\/\/www.saveur.com\/2011-best-food-blog-nominations.jsp\" target=\"_blank\"\u003E\u003Cstrong\u003E2011 Best Food Blog Awards\u003C\/strong\u003E\u003C\/a\u003E. Please head on over, if you have a minute, and nominate your favorite blogs and of course I would appreciate your nominations for What’s For Lunch, Honey? in the category \u003Cstrong\u003EBest Photography\u003C\/strong\u003E. \u003C\/p\u003E\u003Cp\u003EBe well and be safe. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EScrumptious coffeehouse sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"405\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGyIGgEP9Bx-2OfLcdJDTIYhJfMpvdwzI75sIfxPgr3Xe15LBbSmv8PF0vAfYiRURnZ4YEW0TZx-Libh-XPOry_OFITCCAbzgFdpVWWR42PCZ4egBjIRsm3S9Iud5dG3XQh4oNWA\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2-1psT7FC-Wv3qrBfJ2IJNh2bgTqNuttCYko8V6LmM139ewEzWkYIPI0yWlYIKALtBrDMayrt0KrL7wghPFwO4PJJFYCuqcKLBRNeESLuPWbHmQtUst9Gt4YGLH1hCw8gXcE4Xw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/daring-bakers-cannoli-with-gianduja.html\"\u003ECannoli with Gianduja Cream and Lemon Goat Cheese Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/bakewell-tart-with-thyme-infused-cherry.html\"\u003EBakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate Éclairs\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3267215460112843626\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3267215460112843626"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3267215460112843626"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html","title":"Cinnamon Kissed Apple Goji Berry Strudel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4144385601893903541"},"published":{"$t":"2011-01-12T14:15:00.001+01:00"},"updated":{"$t":"2011-01-12T14:27:03.882+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"}],"title":{"type":"text","$t":"Cooking School: German Lentil and Sausage Stew"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"German Lentil Stew (0007) by Meeta K. Wolff\" border=\"0\" alt=\"German Lentil Stew (0007) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHgZhJpsCXuJgIsvV07-SIiB-Yc0PZDIUKiqQGdusGj-t2uUVC7eS4FzCwH-pjJLL1nCnlGN9XIggTq0iBqbkUWx-LCYJ6PKuS-lcZjFlO_felTkW9M2aLyY6MKsQeN_Cd-sGFnQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003ESometimes I think German cuisine is very inadequately underestimated. Fact is, there is a lot more to German food that sausages and beer. Until relatively recently the various regions of Germany were independent and autonomous communities. Prior to the national unification in 1871, Germany was divided into many kingdoms and principalities, each with distinct customs, distinct dialects and of course distinct culinary specialities.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMuch of the regional foods are based on the country's favorite staples of beer, pork, potatoes, cabbage, and legumes (lentils, peas). Although there is this common factor throughout, many of the dishes are different in the method of cooking, seasoning, or the way they are served, making the regional cuisines of Germany excitingly varied. \u003C\/p\u003E\u003Cp\u003EOne can divide German cuisine in three main sectors: Central, Northern, and Southern, where each region is essentially influenced by the bordering countries. \u003C\/p\u003E\u003Cp\u003EThe dishes in central Germany are comprised of hearty meals and foods. The famed Westphalian ham and dark heavy pumpernickel bread is well-known around the world. Pork is important in this region and many dishes favor a heavy touch with freshly ground black pepper. Gravies are rich and thickened with dried bread crumbs rather than with flour. Frankfurt is recognized for a special herb-flavored green sauce, \u003Cem\u003Egrüne sosse\u003C\/em\u003E, made with several fresh herbs, very similar to \u003Cem\u003ESalsa Verde\u003C\/em\u003E in Italy or \u003Cem\u003ESauce verte\u003C\/em\u003E in France.\u003C\/p\u003E\u003Cp\u003EThe fluffy dumplings of Thuringia, known as \u003Cem\u003Egrüne klosse\u003C\/em\u003E are iconic. These feathery \u003Cem\u003Eklosse\u003C\/em\u003E are made only from raw and cooked potatoes, flour and sometimes an egg. Served with meat dishes like \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/03\/cooking-school-german-beef-roulade.html\"\u003E\u003Cem\u003ERinderroulade\u003C\/em\u003E \u003C\/a\u003E(Beef roulade) they usually make up the perfect Sunday lunch. Although in Saxony the foods are similar, Saxonions however take even more pleasure in their sweet cakes: \u003Cem\u003Eschnitten\u003C\/em\u003E, \u003Cem\u003Estollen\u003C\/em\u003E, and fruit \u003Cem\u003Ekuchen\u003C\/em\u003E are available in countless and delicious variety. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"German Lentil Stew (0017) by Meeta K. Wolff\" border=\"0\" alt=\"German Lentil Stew (0017) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhx-mToo9Mgc2zuW8FRZbvYEVhsCL1j4mt7a5je1IWvLGfk3zq_V9o5XAYsNOKWOfyB_p38DlCwznFQxZqQX3YID7pVsf7SpLQ1neNeCF8bERf_sHm7CofhhaNZQVcYfzGZKCKOpQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe Northern region, which is influenced by its proximity to the Scandinavian countries and the Netherlands, is characterized by thick soups, pickled and smoked meats and fish, and dried fruits to name a few. \u003C\/p\u003E\u003Cp\u003EBerlin is famed for its ground meat dishes or the \u003Cem\u003Estrammer max\u003C\/em\u003E, which is a snack of buttered rye bread with a thick slice of ham and two fried eggs resting on top and of course\u0026#160; Berliner \u003Cem\u003Epfannkuchen\u003C\/em\u003E, the luscious plump jam-filled doughnuts.\u003C\/p\u003E\u003Cp\u003ESouthern German cuisine is characteristically lighter. Being a warm region the landscape is defined by viticulture, where wine flows more easily than beer. Some say Germany's finest cooking comes from the state of Baden Wurttemberg, which is influenced by the neighboring French kitchens. This region also supplies delicious plums and plump cherries which are transformed into the famous \u003Cem\u003EKirchwasser\u003C\/em\u003E and the\u003Cem\u003E Schwarzwalder Kirschtorte\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003EThe regional cooking of Bavaria, in southeastern Germany is probably the cuisine most foreigners will identify as “typically German”. Bavarians love their beer and sausage, probably the the reason why many associate beer and sausage with Germany. \u003Cem\u003EWeisswurst\u003C\/em\u003E, \u003Cem\u003ESchweinesbraten\u003C\/em\u003E (roast pork) or \u003Cem\u003EKalbshaxe\u003C\/em\u003E (veal shank) are the top favorites. But Bavaria is also very well known for it’s cheese. The pastoral region of the Allgäu, known for its dairy farms boasts of a wide variety of acclaimed cheeses and cheese makers. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"German Lentil Stew (0001) by Meeta K. Wolff\" border=\"0\" alt=\"German Lentil Stew (0001) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCt_boR_cp5eBP1uiMekRznNy7_nQ8u3INx_iyleWb1zR4EJeyBzhq0TIVf1ClmZCEWI_L2Qi2dBp9iBarWbOI1wlIZNGk6JwjUpCUDseEjWTdn3L0U8YFl5Hw1XVCltzsyJNCLA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Cooking%20School\" target=\"_blank\"\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLKkg52WAIpfTQ8kF7RHB4KeVohQU8_vr5YUv2eEyf0paegSg4ma3oDWA37yRuRskvyJIrIHJOvxaH2rgCV94AXjEF41qjU0PfDIxD8GUd7wmz8vKWs8b2Oidlxf5JdWwqvkjK-Q\/s288\/Cooking School_1.png\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EPersonally, I enjoy the incredible variety of German stews and soups. Especially when winter's short days and dreary weather leave our bodies craving for warmth. Coming home to the embracing aroma of a steaming pot of richly flavored soup or stew has got to be one of the most comforting experiences. And there are plenty types of stews and soups to choose from, from the German kitchen. \u003C\/p\u003E\u003Cp\u003ESimmering the stew slowly is the secret for the perfectly cooked dish. Slow simmering the ingredients in broth gradually extracts and blends the flavors to excellence. The finished dish will perpetually taste a little different every time it is made, depending on the ratio of the ingredients and at what stage of cooking they are added. \u003C\/p\u003E\u003Cp\u003EFor this session of \u003Ca href=\"http:\/\/lh3.ggpht.com\/_NqzSkDrcgRs\/Scx4Kd_pC_I\/AAAAAAAAFAM\/FHLUfMu-G7A\/s288\/Chttp:\/\/www.whatsforlunchhoney.net\/search\/label\/Cooking%20Schoolooking%20School_1.png\" target=\"_blank\"\u003ECooking School\u003C\/a\u003E I’d like to share with you a homey and simple German lentil stew.\u0026#160; After living here for 17 years, my German lentil stew has evolved over the years, but still keeping it as close to the traditional recipe I cut out from a paper several years ago. I use more vegetables in my stew and throw in some cubed \u003Cem\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Kassler\" target=\"_blank\"\u003EKassler\u003C\/a\u003E\u003C\/em\u003E (smoked pork) for a more robust and smoky flavor. This is really good stuff! \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EGerman Lentil and Sausage Stew\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/german-lentil-and-sausage-stew\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E100g smoked bacon, cubed      \u003Cbr \/\u003E\n100g \u003Cem\u003EKassler\u003C\/em\u003E (smoked pork), cubed       \u003Cbr \/\u003E\n2 small onions, peel left on and halved       \u003Cbr \/\u003E\n300g brown or \u003Ca href=\"http:\/\/www.foodsubs.com\/Lentils.html#brown%20lentils\" target=\"_blank\"\u003EGerman lentils\u003C\/a\u003E, washed\u0026#160; \u003Cbr \/\u003E\n1 liter vegetable stock       \u003Cbr \/\u003E\n1 tablespoon butter       \u003Cbr \/\u003E\n200g carrots, diced       \u003Cbr \/\u003E\n200g parsnips, diced       \u003Cbr \/\u003E\n100g leeks, sliced       \u003Cbr \/\u003E\n4 smoked bratwurst or Wiener sausages       \u003Cbr \/\u003E\nPinch of sugar       \u003Cbr \/\u003E\n2 tablespoons red wine vinegar       \u003Cbr \/\u003E\n2 tablespoons flat-leaf parsley, chopped       \u003Cbr \/\u003E\n\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat up a frying pan on medium. Place the onion halves cut side down in the frying pan and allow to blacken gently. Set aside.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the butter in a pot and fry the bacon and \u003Cem\u003EKassler\u003C\/em\u003E for 2-3 minutes until golden. Add the lentils, vegetables stock and blackened onions and allow to simmer, covered, for 20 minutes.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the diced and sliced vegetables and simmer for a further 10-15 minutes, then add the sausages and cook through for the final 5-10 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in vinegar and season with sugar, salt and pepper to taste. If the consistency of the stew is too thick then pour some more vegetable stock to thin it down according to your liking. I prefer my stew fairly thick.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with flat-leaf parsley and serve piping hot with a dollop of mustard. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"German Lentil Stew (0008) by Meeta K. Wolff\" border=\"0\" alt=\"German Lentil Stew (0008) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzymgWzeHbDYr-NuQK5WsQPHeWYyZsUIHQCTkAEjJXk27_yTWx5lzr5DIggz-nRgv3F8-EDmm9drTUNQdTv1n2vt6Y454flyfnPReHpBw1Z5z9fOVJdbEItw9Fz11QBL8azUchwQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EPerfect comfort food, especially in this cold and wet weather. The smoky flavors of the bacon, meat and blackened onion adds a great full-bodied flavor. This is a hearty soup and one needs no further condiments other than a nice spoonful of spicy mustard. The touch of vinegar adds a subtly tart note rounding the stew off wonderfully. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EFrom Plate to Page\u003C\/strong\u003E: \u003C\/p\u003E\u003Cp\u003EOver on the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EFrom Plate to Page blog\u003C\/a\u003E you can now read all the insightful, sincere and helpful articles in a four part series from Ilva, Jeanne, Jamie and myself. In terms of photography and writing, we talk about what moved us and how we achieved our goals in 2010 and share our plans for 2011. Join us! \u003C\/p\u003E\u003Cp\u003EIlva: \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2010\/12\/past-and-future-some-thoughts.html\"\u003EPast and future - some thoughts\u003C\/a\u003E     \u003Cbr \/\u003E\nJeanne: \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2010\/12\/looking-back-looking-forward.html\"\u003ELooking back, looking forward\u003C\/a\u003E     \u003Cbr \/\u003E\nMeeta: \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2011\/01\/past-present-and-future-tense.html\"\u003EPast, Present and Future Tense\u003C\/a\u003E     \u003Cbr \/\u003E\nJamie: \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2011\/01\/writing-my-world-then-and-now.html\"\u003EWriting My World, Then and Now\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these soups and stews from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJd1tUup3WVU7CHILqB-ZWex2JEgL4iUaIpenpzVbCtvExikjJu6-B7RwcvJ5gblFNW0Z9baltEv6hpPiC2Yh-jEesKo3mKi5URWj02nNTHA_n595ZTsbTB7W4tMfVfd6vnbRC0A\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibOkHWS5V4x722c4IeO3G06Dja-qIl-5GBMkkqyNzr9Zb0zYXRCIKbmok7oBp0oPOOk7DBw5wUEypESI_AbIWArJ3_alyGwC7_VJ00-h1Odyz9DUzu036d5z-vx9N6tIwb1Ai5Iw\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA3vIc-OkLvUCltqxa5EPeAV2G81HzPh6ECUAV-t_MFpbg163xKhgKOh8dbJSBoTV6F2Flo-d7fwL26qZdvqq1bwa956LnPrYM9FyB3Bmrco5sFro5VrmiFSOKzb_MoDmcO8SRDg\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/yellow-bell-pepper-and-fava-bean-soup.html\" target=\"_blank\"\u003EYellow Bell Pepper and Fava Bean Soup\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/11\/feel-good-carrot-and-red-lentil-soup.html\" target=\"_blank\"\u003ECarrot and Red Lentil Soup with a Hint of Cumin\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/03\/tuscan-tomato-and-bread-soup.html\" target=\"_blank\"\u003ETuscan Tomato and Bread Soup\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4144385601893903541\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/01\/cooking-school-german-lentil-and.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4144385601893903541"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4144385601893903541"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/01\/cooking-school-german-lentil-and.html","title":"Cooking School: German Lentil and Sausage Stew"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHgZhJpsCXuJgIsvV07-SIiB-Yc0PZDIUKiqQGdusGj-t2uUVC7eS4FzCwH-pjJLL1nCnlGN9XIggTq0iBqbkUWx-LCYJ6PKuS-lcZjFlO_felTkW9M2aLyY6MKsQeN_Cd-sGFnQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3213824308476838982"},"published":{"$t":"2010-09-23T12:25:00.000+02:00"},"updated":{"$t":"2010-09-23T12:24:56.702+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Veal"}],"title":{"type":"text","$t":"1500 Sausages of Germany"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"DresdenBratwürst_0013-CR\" border=\"0\" alt=\"DresdenBratwürst_0013-CR\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVCD-btXqY0C-lg6QzrGcHXAkbPkznHXQUmmqrksB4oQ3qKudwjhP4RwUHAesW-UUMIW1FQWHq6E-Kmso3RWzI0FG7qZAqtd7WHHF66kaCqFvcLb7NU4uMUIjGsxXrmiyHlXUYWg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EThere are many reasons why I love living in Germany. The beer is good, the incredible cakes are the most delicious I have ever tasted, there is a decadent variety of chocolate, cheese and yogurt available, being so wonderfully central it’s a stone’s throw away from France, Italy, Switzerland, Poland, Norway, Denmark, making the long vacations people have here (I have 30 days plus all the bank holidays) a real pleasure. But what I really, \u003Cem\u003Ereally\u003C\/em\u003E love about living in Germany is the sheer abundance of the many different types of sausages one gets here. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EGermany boasts of over 1500 different varieties, many of them famous around the world. While I have not actually tried them all myself, as some of the sausages are for acquired taste buds, I do have my favorites. \u003C\/p\u003E\u003Cp\u003EAfter living here for a little over 17 years, one of the things I truly enjoy is indulging in a meal that includes one of my few favorite sausages. \u003C\/p\u003E\u003Cp\u003EGermans eat about 67 lbs of meat and sausage products per person per year. That is a lot of sausage! While in our household we do not consume as much, in the Spring\/Summer months we do spend many weekends barbecuing a lot of sausages. \u003C\/p\u003E\u003Cp\u003ESausages have been made in Germany for centuries, each generation passing their secret tips and methods down to the next. There are several regional specialties, offered not only in the specific regions but also nationwide and in many cases worldwide. Regional specialties like the famous “\u003Cem\u003EThüringian Bratwurst\u003C\/em\u003E”, “\u003Cem\u003EMünchener Weisswurst\u003C\/em\u003E”, “\u003Cem\u003EFrankfurter\u003C\/em\u003E” or “\u003Cem\u003ENürnberger Bratwürstchen\u003C\/em\u003E” all have been developed using specific sausage-making methods over the years, each producer adding his\/her touch, offering a culinary fanatic a true indulgence like nothing ever experienced before. One can even take a German sausage tour visiting the cities where the world famous sausages are made\u003C\/p\u003E\u003Cp\u003EDepending on how they are made, sausages in Germany are called \u003Cem\u003EBrühwurst\u003C\/em\u003E (scalded sausage), \u003Cem\u003EKochwurst\u003C\/em\u003E (cooked sausage) and \u003Cem\u003ERohwurst\u003C\/em\u003E (fresh\/raw sausage).\u003C\/p\u003E\u003Cp\u003EThe most common types of sausages in Central Europe are the \u003Cem\u003EBrühwurst\u003C\/em\u003E with almost 800 different varieties. In Germany the most famous of these scalded sausage variety are the so called “\u003Cem\u003EWürstchen\u003C\/em\u003E”. Your typical convenience food, which can be eaten anywhere, hot or cold, as a snack in between meals or served with sides of vegetables, salad and potatoes, they also make great main meals. \u003C\/p\u003E\u003Cp\u003EImagine Munich’s \u003Ca href=\"http:\/\/www.boston.com\/bigpicture\/2010\/09\/oktoberfest_2010.html\" target=\"_blank\"\u003EOktoberfest\u003C\/a\u003E without the acclaimed \u003Cem\u003EWeisswurst\u003C\/em\u003E? Debauchery! I hear the Bavarians shout! \u003Cem\u003EWeisswurst\u003C\/em\u003E, which contains lots of fresh parsley, is eaten before noon, when the butchers offer them fresh. Served with lots of sweet mustard, fresh pretzels and of course real Bavarian beer, \u003Cem\u003EWeisswurst\u003C\/em\u003E has become somewhat of a legend!    \u003Cbr \/\u003E\n\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Dresden_01Diptych-CR\" border=\"0\" alt=\"Dresden_01Diptych-CR\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhf4OLuq5n-nauCWhFLoGikNJRlaZl4pfE7AxFrIZaPqcjFn26NXOEWmNWd4wd2W-BNCT7Xz2gdzzkYRrgA_vwAbQzf3SRj5vXBKr2m6Mc0f8IV3JOiVhzPRyzgdCnxhJJlbFGbxw\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EWeimar lies in Thuringia, a green and beautiful state and the home to my absolute favorite German sausage – the \u003Cem\u003EThüringer Rostbratwurst\u003C\/em\u003E or Thuringian grilled sausage. Thuringia’s sausage-making techniques has evolved through the centuries into a genuine culinary art. The variety of different steamed, scalded, and cured sausages one can buy here is truly impressive.\u003C\/p\u003E\u003Cp\u003EThe \u003Cem\u003EThüringer Rostbratwurst\u003C\/em\u003E however is the most famous not only in Germany but also around the world. It goes back to ancient traditions, where some sources date the oldest recipe found back to 1404. The \u003Cem\u003ERostbratwurst\u003C\/em\u003E is made mainly of pork from either the belly or the shoulder and usually veal or beef is also added to the finely chopped mixture. This is seasoned with a delicious blend of spices and herbs, like garlic, cumin, coriander and marjoram and then packed into hog or sheep casings. The \u003Cem\u003ERostbratwurst\u003C\/em\u003E is sold fresh at supermarkets and butchers either scalded or raw. The production process of what seems to be simple food is actually quite complex and involved. \u003C\/p\u003E\u003Cp\u003EFanatics and connoisseurs often have several tricks when it comes to barbecuing the \u003Cem\u003ERostbratwurst\u003C\/em\u003E. Everything ranging from basting the sausages in beer or greasing the grill with pork belly fat to soaking in water, is all common practice. Despite the myriad methods to grill these sausages, the most authentic way to eat it is in a fresh white bread roll with a slathering of hot mustard. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LIFE_Portfolio-3\" border=\"0\" alt=\"LIFE_Portfolio-3\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikrnscR4YSmIkWIlnF_4nOc-YzMX1Tm6y8ObOzSD4RUgt9cDevnNbXWRNHZxpSTACpWpsAEriUU1U2r6YDZ5OvFlhBtDctpLQX-jARAhZyhhNV4JNPHQ4lsAQ3T7c2mskuj8Xl4g\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E\u003C\/p\u003E\u003Cp\u003EDuring market days I will often head over to the marketplace, in Weimar’s pedestrian area, just a little before lunchtime. Once my bags are packed with fresh fruit, vegetables and flowers I usually make my way to the Bratwurst man, who sells the most amazing \u003Cem\u003Ebratwurst\u003C\/em\u003E from his little \u003Cem\u003Ebratwurst\u003C\/em\u003E stand, fresh off a hot charcoal grill. I almost always have to stand in line and while I pay his wife the money and take my bread roll, the Bratwurst man is busy grilling several of the \u003Cem\u003Erostbratwurst\u003C\/em\u003E lined and stacked side by side. \u003C\/p\u003E\u003Cp\u003ESummer evenings are often spent in the company of friends, neighbors and family, in the back yard. The barbecue is lit and as the beers are poured, the unmistakable aroma of the \u003Cem\u003Ebratwurst\u003C\/em\u003E fills the air. It truly is my favorite way to enjoy a good barbecue. \u003C\/p\u003E\u003Cp\u003EWhen \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/emotional-high.html\" target=\"_blank\"\u003EJeanne was here in July\u003C\/a\u003E one of the things I made her take back was a vacuumed box packed full of bratwurst. Along with a jar of traditional sauerkraut, I knew Nick, her husband, would be a happy man! \u003C\/p\u003E\u003Cp\u003EWell this month Jeanne is hosting a grand braai\/bbq event, \u003Ca href=\"http:\/\/www.cooksister.com\/2010\/09\/lamb-sosaties-revisited.html\" target=\"_blank\"\u003EBraai, the Beloved Country\u003C\/a\u003E and asked us all to share our favorite recipes. South Africa certainly is a great country known for it’s braai culture, and as Germany is known for its sausage culture, I thought we’d make a pretty good pair at the the event. So my beloved sister-from-another mother – I am bringing you a few of these delectable \u003Cem\u003Ebratwürste.\u003C\/em\u003E Hope you have room for them on your barbecue! \u003C\/p\u003E\u003Cp\u003EIf \u003Cem\u003Ebratwurst\u003C\/em\u003E is not your type of sausage then maybe you’d like a hamburger? \u003C\/p\u003E\u003Cp\u003ESoeren ponders if they come from Hamburg! Well maybe we can research that in another post.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Dubai_0061-framed\" border=\"0\" alt=\"Dubai_0061-framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjQH8T9JeNqHd1Vmh0wzQe-To2nLvwDGSG6sCsqc1QRcS3bUUxuAYyO8CQulbvwyr8IatTRCp74136v0XckWZTz8f4hdt9tAXiycsy1iFOB9meA0HlLR7fnj2kZUiGyCunEw21mQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIn the meantime I have several other great ideas for you to serve at your BBQ: \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/06\/barbecued-chicken-michigan-style.html\" target=\"_blank\"\u003EBarbecued Chicken - Michigan Style\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/bbq-favorites-salads-salsa.html\"\u003ECreamy Red Peppercorn Coleslaw\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/spicy-black-sesame-sea-bream-with-corn.html#corncoriandersalad\"\u003ECorn-Coriander Salad\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/potato-salad-lite-my-way.html\"\u003EPotato Salad Lite\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EEnjoy the weekend! See you all next week!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3213824308476838982\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/09\/1500-sausages-of-germany.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3213824308476838982"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3213824308476838982"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/09\/1500-sausages-of-germany.html","title":"1500 Sausages of Germany"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVCD-btXqY0C-lg6QzrGcHXAkbPkznHXQUmmqrksB4oQ3qKudwjhP4RwUHAesW-UUMIW1FQWHq6E-Kmso3RWzI0FG7qZAqtd7WHHF66kaCqFvcLb7NU4uMUIjGsxXrmiyHlXUYWg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8759624953591482783"},"published":{"$t":"2009-12-07T18:58:00.002+01:00"},"updated":{"$t":"2009-12-08T09:23:15.783+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Cooking School: Almond and Pink Praline Spekulatius"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Almond Pink Praline Speculaas Spekulatius (01) by MeetaK\" border=\"0\" alt=\"Almond Pink Praline Speculaas Spekulatius (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHWOjtfz_3EWJzAN_kJlbzUCBgWiRXZCRDfx6e2vxWK2xDUaKtMnTXZluBux055R5XQZ9oNGqpzTF9MfdLd6Go9egN2HfbpjZtR8iKrPAyX7WGwWHUAqvY8QyjqQND3uvy2IloeQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EComing down from the high of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/food-blogger-connect-2009-i-came-i-saw.html\" target=\"_blank\"\u003EFood Blogger Connect\u003C\/a\u003E in London last weekend has been hard. It came and went so fast flashing past in an evanescent moment that all I have left are smiling, laughing pictures branded in my memory forever. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMy emotional Richter scale has been all over the place creating seismic waves of highs and lows. Incredible how three days can have such an impact and touch so many lives so deeply. \u003C\/p\u003E\u003Cp\u003EThe week was spent in a haze of hanging on to the thrilling London sensations, playing catch up with my current life and planning not only the Food Blogger Connect 2010 with the incredible team but also one of the most important milestones in our family life – Tom’s defense. \u003C\/p\u003E\u003Cp\u003EIt really is here! This is the kind of milestone where one can look back and really see the hard work, effort and finally all that he and we as a family have achieved. It’s been a roller coaster ride for us but now the end is within grasp.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Almond Pink Praline Speculaas Spekulatius (04) by MeetaK\" border=\"0\" alt=\"Almond Pink Praline Speculaas Spekulatius (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiIqjr_5PsTg6PVx2DYWmtMXNDWcZKboNro18a-lk9ETrwy1hAjCGkfE55JiL4CDloeFBuvzqNxQ5XLYFkncshMVa2VNQmbeRGsj1PncgYY158ODCbhmezUKaIoTf5Vj4zNYqNY_Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWhile Tom spent most of the weekend at the university filing on his presentation for the big day on Friday, Soeren and I really got into the Christmas spirit. I admit I was not feeling very Christmassy, but Soeren’s virtuous excitement was contagious. So, we put on Christmas carols, brought out the decorations and baked sweet and spiced cookies most of the weekend. \u003C\/p\u003E\u003Cp\u003EIt left the house smelling of cinnamon, cloves, ginger, oranges and quince! Umm – who needs incense when one has a kitchen working overtime!\u003C\/p\u003E\u003Ch4\u003ESpekulatius \/ Speculaas\u003C\/h4\u003E\u003Cp\u003EFor this session of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Cooking%20School\" target=\"_blank\"\u003ECooking School\u003C\/a\u003E I thought I would tell you a little bit about my favorite Christmas time biscuits. Spekulatius in German, Speculaas in Dutch or Spéculoos in French, are deliciously crispy shortcrust biscuits, typically served during the Christmas festivities. Spekulatius come in several varieties, such as butter or almond and its typical taste comes from its specific mix of spices, which consists of cloves, cardamom, mace, allspice and vanilla. Most significantly however, spekulatius have images or figures, from the traditional stories about St. Nicholas, imprinted on the front side before baking. It’s an absolute must on my Christmas cookie tray!\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Almond Pink Praline Speculaas Spekulatius (03) by MeetaK\" border=\"0\" alt=\"Almond Pink Praline Speculaas Spekulatius (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhU3zrPCYpiVCpsARjKClt7f4an8LP-Stcm7gm0Gz5uFWfm07Q8Z_dRGqewxVMDbHgoy51dfXcx4mMFw-objLcuwJu1G0CgY3gFXutyIXevCZjEHqOGdg9bIxjdrGQcNtCf532htw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EMy simple version of Spekulatius wraps mellow aromas of clove with the sweet heat of cinnamon and the gentle glow of cardamom and ginger into a deliciously buttery dough, which is sprinkled with sliced almonds and for a bit of fun some crushed pink praline, a special gift I brought along from London. Thanks \u003Ca href=\"http:\/\/www.cookingninja.com\/\" target=\"_blank\"\u003EPam\u003C\/a\u003E!\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EAlmond and Pink Praline Spekulatius\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/spekulatius\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003ESpekulatius Dough          \u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/em\u003E125 butter, softened       \u003Cbr \/\u003E\n125g sugar       \u003Cbr \/\u003E\n1 egg       \u003Cbr \/\u003E\nzest of 1 lemon, preferably organic       \u003Cbr \/\u003E\n1\/4 teaspoon ground cardamom       \u003Cbr \/\u003E\n1\/4 teaspoon ground clove       \u003Cbr \/\u003E\n1\/4 teaspoon ground ginger       \u003Cbr \/\u003E\n1\/2 teaspoon cinnamon       \u003Cbr \/\u003E\n50g ground almonds       \u003Cbr \/\u003E\n2-3 drops bitter almond extract       \u003Cbr \/\u003E\npinch of salt       \u003Cbr \/\u003E\n250g all-purpose flour       \u003Cbr \/\u003E\n1 teaspoon baking powder       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003ETopping          \u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/em\u003E1 egg yolk       \u003Cbr \/\u003E\n50g almond slices       \u003Cbr \/\u003E\n50g pink almond praline, coarsely chopped\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPut all of the spekulatius dough ingredients into a bowl and with your hands knead into a smooth dough.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDivide the dough into two pieces, form into balls then cover with some plastic wrap and place in the refrigerator for 20 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 210 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETake out one of the dough balls and place between two piece of plastic wrap. With a rolling pin roll the dough out into a thin rectangle.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing cookie cutters, cut out the spukulatius and place on a baking tray lined with some baking paper.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the topping lightly beat the egg yolk with about 1 tablespoon water. Brush the cookies with the egg wash and sprinkle either the sliced almonds or the pink praline, gently pressing them into the dough.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven for approx. 8-10 minutes or until lightly golden. Transfer to a wire rack and allow to cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u0026#160;\u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:\u003C\/strong\u003E \u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" width=\"150\" height=\"150\" \/\u003E\u003C\/p\u003E\u003Cp\u003EYou’ll find everything you need to know about the ingredients below in my food guide section: \u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003EAlmonds\u003C\/a\u003E       \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003ECloves\u003C\/a\u003E       \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003ECardamom\u003C\/a\u003E       \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003EGinger\u003C\/a\u003E       \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003ECinnamon\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Almond Pink Praline Speculaas Spekulatius (02) by MeetaK\" border=\"0\" alt=\"Almond Pink Praline Speculaas Spekulatius (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqsJQ59O2OtyaHU9m9rat_THunMyLFMNaKJ2FGSSOgat9VD5p9MTpCUTK3KprjL9Mt1ZS3ANM0vKyS3LMiB7x01mssLqnLKhyJO3eiBKDILXobWp2D4Zrqd7VNHPlHqtImh8wVBA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003ESoeren \u0026amp; I had a grand ball making these. We both love our spekulatius each Christmas. Besides munching on the dough, both of us relax in the soothing fragrance of spices as they begin to escape from the oven and linger thickly in the air. Then finally as they come out of the oven we cannot wait for them to cool, blowing ever so lightly on one. Finally as the tester cookie is savored, still warm at the core, we are purely satisfied and reach out for the next tester cookie!\u003C\/p\u003E\u003Ch4\u003EMonthly Mingle Reminder\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1bbGSrtn1SmYDc3uefDnE-fIwG1wL3E49kaBb_7LnzwuAlR8pK0wFoqmMeNpmx7fN3Ed74NvcvhB5DhXfl-I1SUY6bhumk3tu8TrV6folnH2yDfk4On5TjZNbbxze6JHT7TDqyQ\/[2].jpg?imgmax=800\" width=\"200\" height=\"200\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon’t forget you still have all this week to get your soups on! My guest hostess \u003Ca href=\"http:\/\/tumyumtreats.blogspot.com\/\" target=\"_blank\"\u003EHarini\u003C\/a\u003E is looking for your \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/monthly-mingle-38-warming-soups.html\" target=\"_blank\"\u003Ewarming and comforting soups\u003C\/a\u003E this month!\u003C\/p\u003E\u003Cp\u003EDeadline December 14th!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Christmas cookies from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/VanillaKipferl03.jpg\" width=\"120\" height=\"191\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhteHCtfIa_00QBeDa0d7EbSBalv94wKn9ZUfVIqHmFhYPfRdhU8nUW12_wa325I2BrCRQx8Ola-AQljX-CuePXTRsM3Q5m4I3riUUonCbzwwkBvaMJgZaiNVOaS-AOSxG1JQr-wg\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqQ3xp06beOLlrnm7m17fSSaAQye44js_P_Txl2RqV1-4BGghzVeBAjKD6Kb6MPWuQCajND_RDo0kzlSEhhxSmi1jRPp6Ggl7fq65qyCfBUbpukdx_Iu4TbVeTCQRDht11Y3Z5-A\/ 03 framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/cookie-cravings-vanilla-kipferl.html\" target=\"_blank\"\u003EVanilla Kipferl\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/marzipan-almond-kipferl-crescent.html\" target=\"_blank\"\u003EMarzipan Almond Kipferl\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/german-christmas-and-zimtsterne.html\" target=\"_blank\"\u003EZimtsterne - Cinnamon Stars\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8759624953591482783\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/12\/cooking-school-almond-and-pink-praline.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8759624953591482783"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8759624953591482783"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/12\/cooking-school-almond-and-pink-praline.html","title":"Cooking School: Almond and Pink Praline Spekulatius"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHWOjtfz_3EWJzAN_kJlbzUCBgWiRXZCRDfx6e2vxWK2xDUaKtMnTXZluBux055R5XQZ9oNGqpzTF9MfdLd6Go9egN2HfbpjZtR8iKrPAyX7WGwWHUAqvY8QyjqQND3uvy2IloeQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-263891921933507138"},"published":{"$t":"2009-01-21T21:18:00.003+01:00"},"updated":{"$t":"2009-09-11T14:36:38.231+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Cooking School: Tarte d\u0026#39;Alsace - Elsässer Flammkuchen"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Flammkuchen (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Flammkuchen (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxMscijKkaALA-_-xWpvuOmMOJPdEIiGLl2eYD6oOi-E56bZAmqt5xGJ9YEp0RJXKrtgjygvjt272YRhX0IXxgY5GBfyF-pCaKWxZkfOTgn0KwexyXqiiXWLceU8hkqdh5et3T5w\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EWhen I first moved to Germany I lived in the southern part of the country - in \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Baden-W%C3%BCrttemberg\"\u003EBaden W\u0026#252;rttemberg\u003C\/a\u003E. A lovely state, very much influenced by it's bordering countries France, Switzerland and Italy. The weather is always slightly warmer there and it seems to me that the people are just a little more relaxed. In terms of cuisine, due to it's geographical location Baden W\u0026#252;rttemberg is wine country and boasts of a range of regional culinary specialties as diverse as the areas from where they originate.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOn a culinary tour of the state you can sample the refined cuisine of Baden and follow the the famous \u003Ci\u003EBadische Spargelstrasse\u003C\/i\u003E (The Baden asparagus route) and the \u003Ci\u003EBadische und W\u0026#252;rttembergische Weinstrasse \u003C\/i\u003E(wine route), or experience the traditional hearty cuisine in the southern region of Swabia, known for the classic \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/allgaeuer-kaesespaetzle-cheese.html\"\u003ESp\u0026#228;tzle noodles\u003C\/a\u003E and Maultaschen. Furthermore, the traditional dishes of the Black Forest, famous the world-over for it's ham, chocolate cake and cherry brandy is a must on any Foodie's itinerary.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlong the border of France, in particular one can indulge in a culinary feast from the finest. A region I particularly appreciate for it's aromatic wines and full bodied dishes. One of my favorite areas to indulge in culinary exquisiteness is the region along the borders of the French region of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Alsace\"\u003EAlsace\u003C\/a\u003E. All those years ago I lived in Freiburg and it was just a stone's throw away from \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Colmar\"\u003EColmar\u003C\/a\u003E and \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Mulhouse\"\u003EMulhouse\u003C\/a\u003E and a short drive to \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Strasbourg\"\u003EStrasbourg\u003C\/a\u003E. I would often drive to one of these places just to indulge in the good food and enjoy a day of strolling around the city. Summers were always the most delightful time in these towns - the street side caf\u0026#233;s and bistros would be bustling with locals and tourists alike, all sitting outside, sunning in the warm rays and enjoying a large order of \u003Ci\u003ETart Flamb\u0026#233;e d'Alsace\u003C\/i\u003E and chilled glasses of white wine.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA\u003Cem\u003E Tart Flamb\u0026#233;e\u003C\/em\u003E is the perfect French response to the Italian pizza (I hope I will not get reprimanded for the comparison!) In Germany it is called a \u003Ci\u003EFlammkuchen \u003C\/i\u003Eand as it is extremely popular you will find it on most of the menus on both sides of the borders under this name.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLiterally translated \u003Ci\u003EFlammkuchen \u003C\/i\u003Emeans \u0026#8220;Flame Cake,\u0026#8221; and it is presumed that this comes from its original heritage as something put in to test the heat of the oven before baking bread and other foods. In Germany the \u003Ci\u003EFlammkuchen \u003C\/i\u003Eis most popular just after the grape harvest, when the new wine, known as \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Federwei%C3%9Fer\"\u003EFederwei\u0026#223;er\u003C\/a\u003E\u003C\/i\u003E, appears on the market. Restaurants offer great specials with both the \u003Ci\u003EFederwei\u0026#223;er \u003C\/i\u003Eand \u003Ci\u003EFlammkuchen \u003C\/i\u003Eto their guests, who in turn come is hoards to enjoy the delicious combination.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBasically the \u003Ci\u003EFlammkuchen \u003C\/i\u003Eis a very thinly rolled out dough, generously spread with creme fraiche and sprinkled with onions and bacon. Nothing special you might think but trust me this is a exquisite way to enjoy a light crusted and delicate dish.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVegetarians will substitute the bacon for mushrooms or spinach - both are my favorite vegetarian toppings for the \u003Ci\u003EFlammkuchen\u003C\/i\u003E. If you can find fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/porcini-cream-soup-with-parmesan.html#porcini\"\u003Eporcini mushrooms\u003C\/a\u003E then you are in for a real treat. Porcini are wonderful,\u0026#160; deliciously earthy and aromatic mushrooms bringing out a full-bodied flavor in the \u003Ci\u003EFlammkuchen\u003C\/i\u003E.\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Flammkuchen (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYs69oxASuuYGVAoqVoSirHnVm0VSrRpVfF5xYbDVtF6AKI1T-SZcGs7C69cHGy5itBCfuX_4tVQwpNdkLfvMha1dZW3RQIHzg6Y_OR66QmHsgD1iOjshYTQOou9FuwgueP1B2Ww\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/center\u003E    \u003Cbr \/\u003E\n\u003Cp\u003EThe recipe I share with you is one of the traditional and basic \u003Cem\u003ETarte Flamb\u0026#233;e d'Alsace\u003C\/em\u003E or \u003Ci\u003EEls\u0026#228;sser Flammkuchen\u003C\/i\u003E. It's the way we enjoy it best simply because bacon and onions make an unbeatable pair LOL!\u003C\/p\u003E\u003Ch4\u003ECome \u0026amp; Join Us! \u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" height=\"160\" alt=\"MM healthy family dinners\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCwrJ42YjdoIoW9kBxROV-ousNSnL1O_HQ-oPR0PhZN3hHqCp9MIKQFM9lGoYeLitA1L7Ar8cFF4abZUIsf8I-K3vD4z5DJlYrG1ZbMqG_lxN93G7UkP8jo70PyJxBJEnNfw5orQ\/?imgmax=800\" width=\"220\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EJoin us for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/monthly-mingle-29-healthy-family-meals.html\"\u003EHealthy Family Dinners\u003C\/a\u003E this mingle         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWe're looking for good, healthy and nutritious meals        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMy guest hostess this month is Michelle of \u003Ca href=\"http:\/\/whatscookingblog.com\/\"\u003EWhat's Cooking Blog\u003C\/a\u003E        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDeadline for your entries - \u003Cstrong\u003EFebruary 9, 2009\u003C\/strong\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Tarte Flamb\u0026#233;e d'Alsace - Els\u0026#228;sser Flamkuchen\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/tarteflamb%C3%A9ed%27alsace\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E21g fresh yeast (approx. 1\/2 cube)        \u003Cbr \/\u003E\n600g all-purpose flour, you can also use whole wheat flour         \u003Cbr \/\u003E\n1 teaspoon sugar         \u003Cbr \/\u003E\n400g onions, thinly sliced         \u003Cbr \/\u003E\n300g smokey bacon, cubed         \u003Cbr \/\u003E\n250g sour cream         \u003Cbr \/\u003E\n150g creme fraiche         \u003Cbr \/\u003E\n6 tablespoons canola oil         \u003Cbr \/\u003E\nSalt and pepper         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquidy.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a larger mixing bowl, add flour, 1\/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approx. 45 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisk the sour cream and creme fraiche together until smooth. Season with salt and pepper.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPre-heat the oven to 225 degrees C. Line a baking tray with baking paper. Divide the dough into four portions.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERoll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread 1\/4 of the sour cream and creme fraiche mixture on the rolled out oval, sprinkle with 1\/4 bacon and 1\/4 sliced onions.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven on the lowest rack for 8-10 minutes. Take out and cut into 4 pieces and serve immediately.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERepeat the steps 6 to 9 until you've used up the remaining three dough balls.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing tip:\u003C\/strong\u003E Serve with a large green salad and chilled \u003Cem\u003EFederwie\u0026#223;er\u003C\/em\u003E or fruity white wine         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Flammkuchen (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"FFlammkuchen (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEVBJpmQByzpUzLthygrNyy2IelgnTXxruQF7dDW27qYrwy-YR4K93ohX_LLXPFuCKMgq6A0abtGGsW4AA2PcJOnLwPIY-V2zeQuLRvV8177QZGIF0n2kvBSoEw-CITNYm8iWYpg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI often make a similar \u003Ci\u003EFlammkuchen \u003C\/i\u003Erecipe using whole wheat flour. It tastes nuttier and more rustic. This is the perfect type of dish for a game evening with friends because you can make larger baking sheets and simply get your friends to add their favorite topping. Soeren truly enjoys the classic \u003Ci\u003EFlammkuchen \u003C\/i\u003Eand is particular that besides the whole wheat flour nothing else comes in the way! Tom is an bacon and onions fan too but is always tempted by the porcini version.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you enjoyed a little trip to the culinary region of Alsace and Bade W\u0026#252;rttemburg with me. I am now taking a batch of this classic \u003Ci\u003EFlammkuchen \u003C\/i\u003Eover to \u003Ca href=\"http:\/\/allthingsedible.blogspot.com\/2009\/01\/come-on-in-and-celebrate-with-us.html\"\u003EJenny's Housewarming Party\u003C\/a\u003E with a bottle of chilled sparkling wine! See you there!       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDon't Forget\u003C\/b\u003E       \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/wellfed.net\/2009\/01\/20\/best-food-blog-group-2\/\"\u003ECast your vote\u003C\/a\u003E for \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\"\u003EThe Daily Tiffin\u003C\/a\u003E in the Food Blog Awards 2008, category \u003Cb\u003EGroup\u003C\/b\u003E, by January 24, 2009\u003C\/p\u003E\u003Cp\u003EOver at the \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/\" target=\"_blank\"\u003EFoodieView blog\u003C\/a\u003E my latest article rounds up a few of the most \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/2009\/01\/20\/recipe-roundup-amazing-appetizers\/\" target=\"_blank\"\u003EAppetizing Appetizers\u003C\/a\u003E from around the blogs. Do take a read!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these tarts \u0026amp; pizzas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"SpinachTomatoPizza 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWXAIV9SJiKwbIsa5INpD9WRz9oYVIHECeSTfs6twNFcZ_JBa0LLq8segGd0uYYaKQmi67A_zGYMCoXEaXkoItFZmSQZyj66gxpHSp80nnbJdEV0DrKRwgDNfyZZKOMHB8WJGMpw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"Pizza FennelRaddichio 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHeH49FfW5N1TzDdMB8cDLoh1j4of0MGMEWyyth1gNKkZ0T0TxayLV99kZJTiHzyoLKo9rkH2hy1CMgw9_714-twzgK-oPEIx_nhVJq5oSVL1YfHPy1x3_jsV6WLWOrdV3VkgaNw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"512050483_897c56b209_o\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh67-HLyKyXg861rdv2nux1ouHV7PFkfeiqZ-U_HLAx2C4WNWR7jH3pA4fXPT0_X2Xe_vGVKYFGOru3YVvkiYFq5QQuMpPDGL1YCSHRvUYXr9GDUzxmkpOZFd5rcRcysblhXUCeSA\/?imgmax=800\" width=\"139\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html\" target=\"_blank\"\u003ETarte Flamb\u0026#233;e with Tomatoes and Creamy Spinach\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#fennelradicchiopizza\" target=\"_blank\"\u003ECaramelized Fennel, Radicchio, Pears and Goat Cheese Pizza\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/wonderfully-caramelized-vegetable-tarts.html\" target=\"_blank\"\u003ECaramelized Vegetable Tart\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/nami-nami.blogspot.com\/2008\/08\/tomato-and-goat-cheese-tart-with-thyme.html\" target=\"_blank\"\u003ETomato and Goat Cheese Tart with Thyme Recipe\u003C\/a\u003E - Nami Nami\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/80breakfasts.blogspot.com\/2006\/02\/mushroom-tart.html\" target=\"_blank\"\u003EMushroom Tart\u003C\/a\u003E - 80 Breakfast\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/wednesdaychef.typepad.com\/the_wednesday_chef\/2007\/01\/deborah_madison.html\" target=\"_blank\"\u003EChard \u0026amp; Saffron Tart\u003C\/a\u003E - The Wednesday Chef\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/01\/vegetarian-food-pyramid-series.html\" target=\"_blank\"\u003EVegetarian Food Pyramid \u0026#8211; Grains\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#dhivya\" target=\"_blank\"\u003EDhivya\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/263891921933507138\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/cooking-school-tarte-d-elssser.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/263891921933507138"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/263891921933507138"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/cooking-school-tarte-d-elssser.html","title":"Cooking School: Tarte d\u0026#39;Alsace - Elsässer Flammkuchen"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxMscijKkaALA-_-xWpvuOmMOJPdEIiGLl2eYD6oOi-E56bZAmqt5xGJ9YEp0RJXKrtgjygvjt272YRhX0IXxgY5GBfyF-pCaKWxZkfOTgn0KwexyXqiiXWLceU8hkqdh5et3T5w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3259568144997783610"},"published":{"$t":"2008-12-23T21:07:00.003+01:00"},"updated":{"$t":"2009-09-19T16:34:20.835+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"A German Christmas and Zimtsterne - Cinnamon Stars"},"content":{"type":"html","$t":"\u003Ch4\u003ECooking School: Classic Zimtsterne - Cinnamon Stars \u003C\/h4\u003E\u003Ccenter\u003E\u003Cimg title=\"Zimtsterne (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Zimtsterne (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKalAbGq5orWcnJlWCR26L-q2y2NjgXDEH7biSt2aZoIiLBUENP4zZoMI8dg5Sr1cQibBWrV15_XQg4mgdyrA9DHJbh_vts1y5IiPjF1ln_wzjQRyLn1yPn1_yaU9rY4AZ80C8Jw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe countdown to Christmas, here in Germany, starts with the beginning of Advent. Soeren especially loves this time of year. For him the magic of Christmas chimes in on the first of December with the opening of the first door on his Advent\u0026#8217;s calendar.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EA few years back I stitched small green and red felt bags and decorated them with snowmen, reindeers, elves and the numbers 1 -24 \u0026#8211; the days till Christmas Eve! Since then Tom and I find extreme pleasure sneaking about on the last evening of November filling those bags with goodies and small toys, then hanging them up around the living room. Often Tom gets the even days and I will take up the odd days \u0026#8211; each one adding a surprise for the other partner. Our Advent calendar has become very dear to us.\u0026#160; \u003C\/p\u003E\u003Cp\u003EThe beginning of Advent also means Christmas markets, where every city sets up booths and stalls selling everything from decorations, crib figures, gingerbread, food and warm \u003Ci\u003EGl\u0026#252;hwein\u003C\/i\u003E \u0026#8211; typical German spiced mulled wine. The city is filled with Christmas carols and aromas of roasted almonds and spiced gingerbread. After work we will often meet our friends at the Christmas market for a comforting glass of \u003Cem\u003EGl\u0026#252;hwein\u003C\/em\u003E while the kids ride on Santa\u0026#8217;s sleighs or listen to Christmas stories.\u003C\/p\u003E\u003Cp\u003EI particularly love the baking during Christmas. It\u0026#8217;s become a habit to give little homemade sweet treats to friends and colleagues as gifts. Cookies, pralines, jams, or mini cakes all spice up the kitchen. We then prepare decorative bags filled with these treats and write our best wishes on cards for our dearest friends. This is something very important to me. Giving a gift made by me \u0026#8211; it\u0026#8217;s personal and means I like you enough to take the time to make this for you! Every year I also make my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/my-familys-traditional-fruit-cake.html\"\u003Etraditional fruitcake\u003C\/a\u003E. I know how some disdain over fruitcake in the US, but this one is special. Moist and packed with nuts and dried fruit, this cake improves as it get older!\u003C\/p\u003E\u003Cp\u003EIn Germany we get to open our presents before the rest of the World does! Christmas Eve is the big day. On the 24th December we bring our tree in (not before) and spend the afternoon decorating it. In the early evening we gather together with our friends and walk to church to watch the nativity play. On the way home we are excited \u0026#8211; \u0026#8220;Has Santa already been there?\u0026#8221; I can feel Soeren\u0026#8217;s anticipation as he wants to race back home. Yes- Santa (read this as Tom) has visited us and placed boxes of beautifully wrapped presents under the tree. Soeren can hardly wait to rip the paper off and see if all his wishes he had asked for on his wish list have come true. We cajole him a little and persuade him to open the presents after dinner.\u003C\/p\u003E\u003Cp\u003EDinner is usually duck. I love the texture and flavor of duck breasts and often prepare this on Christmas Eve. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/apple-glazed-duck-filets-with.html\"\u003EApple glazed duck breast\u003C\/a\u003E with a side of vegetables and potatoes was enjoyed by my family last year. Tender and succulent to the very last bite. \u003C\/p\u003E\u003Cp\u003EAs soon as dinner is concludes it\u0026#8217;s time to get to the business of exchanging and opening presents. A close to perfect day! On the following two days we continue to indulge in lots of food and visit friends and other family members bringing baskets of wishes and edible surprises.\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Zimtsterne (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Zimtsterne (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVxFSa_tl8-xxMptZMxUHP4coO70V0BAlcE2g7KDowlPNH7PUILm_dbPZvD-VSZL4k7mzeX9zLb_uMnrWGwZ06LkulQHydixOF54aIAqzOPIUGdC9HF9il2J7lBKWCj3ndj6itIQ\/?imgmax=800\" width=\"420\" \/\u003E\u003C\/center\u003E    \u003Cp\u003EZimtsterne or cinnamon stars are classic German Christmas cookies. Light and crisp, they have a fabulous balance of nuts and cinnamon. In Germany they are typically enjoyed during the Advent time and each housewife or baker has his or her own favorite recipe. They are typically made without flour, just a egg white-almond meal mixture, however you are sure to find recipes using flour. \u003C\/p\u003E\u003Cp\u003EFifteen years ago, when I first arrived in Germany, my very first Christmas here was truly a magical scene. For a girl who had spent most of her life in the dry dessert landscapes of Qatar, where at that time Christmas was celebrated behind close doors as it was not an Islamic holiday, the glitter and tinsel of a German Christmas was breathtaking. \u003C\/p\u003E\u003Cp\u003EI clearly remember spending most of my free time with my nose pasted to the windows of the plethora of bakeries taking in the beauty of cookies, cakes and pralines and bathing in the fragrance of sweet spices. \u003C\/p\u003E\u003Cp\u003EZimtsterne were my bit of heaven. Everyday I would buy a small bag full of these fresh chewy cinnamony cookies and once back home put on the kettle for a steaming cup of tea. Then I would enjoy a few minutes of pleasure, dunking the cinnamon stars into the hot brewed tea. \u003C\/p\u003E\u003Cp\u003EI was not much of a baker back then, but as my interest for baking grew one of the first things I did try were zimtsterne. My first try - and they tasted rather horrid!\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Zimtsterne (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Zimtsterne (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqQ3xp06beOLlrnm7m17fSSaAQye44js_P_Txl2RqV1-4BGghzVeBAjKD6Kb6MPWuQCajND_RDo0kzlSEhhxSmi1jRPp6Ggl7fq65qyCfBUbpukdx_Iu4TbVeTCQRDht11Y3Z5-A\/?imgmax=800\" width=\"420\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003EI did not give up though and each Christmas I would try to perfect the recipe for my zimtsterne. Fifteen years later, I think I have it! Ha! The past few years the zimtsterne have been pretty good. Thanks to the guidance Tom's grandmother! She will be 88 in February - bless her - and she still bakes, cooks, cleans, irons and pretty much is as fit and a tennis shoe! \u003C\/p\u003E\u003Cp\u003EThis year the zimtsterne were exceptionally good and so I would like to share them with you this Holiday season. \u003C\/p\u003E\u003Cp\u003ETo each one of you -\u003Cstrong\u003E I wish you warm, cozy, joyous and happy Holidays\u003C\/strong\u003E. Hope you enjoy this wonderful time with your family and friends. \u003C\/p\u003E\u003Cp\u003EThis concludes my cookie countdown to Christmas\u0026#160; - with crumbly \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003Eginger shortbread\u003C\/a\u003E and delicious \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/marzipan-almond-kipferl-crescent.html\" target=\"_blank\"\u003Emarzipan almond kipferl\u003C\/a\u003E and these sensational cinnamon stars I am sure you'll be enjoying each bite. Hope you enjoyed the peak in some of my favorite cookies. \u003C\/p\u003E\u003Cp\u003EThese zimtsterne are my entry to this session of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E with the theme - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003EWorld of Spice Cookies\u003C\/a\u003E. Have you baked your cookies yet?\u003C\/p\u003E\u003Ch4\u003EKeep in Mind!\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" height=\"109\" alt=\"MM spice cookies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlX8hMceb0_UZy3S_-T1UB00RsJUTFBIZZN-UZDtrtstJ5GdEMbAkmMkXvv0brdtAsTR9j1ckMVCM87DXs1IfXslPIec4j2xlTyma-PJIdztoVuRLJqNVQt03qLGQ3tSCSaK5ZJg\/?imgmax=800\" width=\"154\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E theme this month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003E\u003Cstrong\u003EWorld of Spice Cookies\u003C\/strong\u003E\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EDeadline \u003Cstrong\u003EJanuary 5\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003EBake delicious cookies sweet or savory \u003Cstrong\u003Ehighlighted by a spice\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003EOne lucky winner will win the cookbook a \u003Cstrong\u003EField Guide to Cookies\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003ECome on over and join us. Details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe Traditional German Zimtsterne \u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/zimtsterne\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EMakes 45 cookies       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 egg whites         \u003Cbr \/\u003E\n250g powdered\/confectioner's sugar         \u003Cbr \/\u003E\n400g almond meal         \u003Cbr \/\u003E\n2 teaspoons ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003ELine a cookie tray with baking paper. \u003C\/p\u003E\u003Cp\u003EIn a clean bowl beat the egg whites until stiff, then add the powdered sugar, a teaspoon at a time, while beating all the time. Reserve approx 80g of the egg white mixture for the icing.\u003C\/p\u003E\u003Cp\u003EAdd 300g almond meal to the rest of the egg white mixture and gently fold in. Sprinkle the cinnamon over the mixture and incorporate well. \u003C\/p\u003E\u003Cp\u003EDepending on the size of your egg, you might have to add some more almond meal to the mixture. The egg white-almond dough is supposed to be firm enough and have the consistency of rolled dough. \u003C\/p\u003E\u003Cp\u003ESprinkle the remaining almond meal over the countertop. Using lightly floured hands spread the dough flat. Place a sheet of baking paper over the dough and roll out the dough approx. 1 cm thick. \u003C\/p\u003E\u003Cp\u003EUsing a star form cookie cutter, cut out stars in the dough. To avoid the dough sticking to the form run the cookie cutter under cold water and then shake off any excess water. \u003C\/p\u003E\u003Cp\u003ETransfer the cinnamon stars to the cookies tray using a metal spatula. Frost each cookie with the remaining egg white-sugar mixture. Leave the cookies to dry out overnight. \u003C\/p\u003E\u003Cp\u003EWhen ready to bake, pre-heat oven to 160 degrees C and bake for approx. 8 minutes. Keep an eye on the frosting as it should not begin to brown.\u0026#160; \u003C\/p\u003E\u003Cp\u003EStore in an air-tight cookie tin -cool and dry. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Zimtsterne (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Zimtsterne (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDX5Arc0WHr4_jTgRqe0h3zcPI60KLKOoKiBNViRudx_hZhR7GdUIis2vucrxl4GDvjY-SzdIS0uacP6eU-XCPGoEekAgaLKl7KLsA6LFtxNzXr9nTcZVmNkLE8x9QVLDCVtOMsQ\/?imgmax=800\" width=\"401\" \/\u003E\u0026#160; \u003C\/center\u003E    \u003Cp\u003EZimsterne are a traditional part of German Christmas and Advent offerings to guests and these make the perfect gifts for friends and family. I just adore these soft chewy cookies. The meringue like frosting gives each cookie a sweet crunch before one is elated to cinnamon heaven. The almond nuttiness offers a delicious contrast to the sweet frosting. \u003C\/p\u003E\u003Cp\u003ESee you in a few days hope Santa is especially generous - you've all been such wonderful readers, supporters and friends. \u003C\/p\u003E\u003Cp\u003EHugs! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these delightful treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"84\" alt=\"Truffles 2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1qQNXuTk0WJeAPwOODmctfgkLnd_ckKYi0ff6SA9b6cJU7tOfc_pLOMmvAiHQNVdPBYAzp3zQsnv0R1xCdSBWdn1-sIYik_Om7JRaXJZcbp9Q-0244Lez_1U3BN1fga9fgZxNHA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"StickyBuns 01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgOuUxXw2LbJTPNX9W6uwZC2eJwDsIudJg-YodI5R1I141KsAOOpUCg2nDLwdkKHQ-3mUET_13IwXA9rVhcHIQ3E3S9TZodOduLfBZ8RlSzNqO4emeTeuxQWYCnn9_jf4v3jgGdQ\/?imgmax=800\" width=\"76\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Matcha Pralines 06 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiR_RVNJJLLzQWBRWWATIZ6QQ_nTa-DybV6VEsIP3HZXkT4WP1Pr0Cr7JBuRkzxeCOvldms8WSHarIYZhlKgNmduwQb2OOVeR2a7hDf9-LjKZXalALCkaMnbqVH-HD9ddqy-D9jMg\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/cooking-school-rich-creamy-truffles_24.html\" target=\"_blank\"\u003ERich Creamy Truffles\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/sticky-cinnamon-buns.html\" target=\"_blank\"\u003ESticky Cinnamon Buns\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\" target=\"_blank\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3259568144997783610\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/german-christmas-and-zimtsterne.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3259568144997783610"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3259568144997783610"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/german-christmas-and-zimtsterne.html","title":"A German Christmas and Zimtsterne - Cinnamon Stars"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKalAbGq5orWcnJlWCR26L-q2y2NjgXDEH7biSt2aZoIiLBUENP4zZoMI8dg5Sr1cQibBWrV15_XQg4mgdyrA9DHJbh_vts1y5IiPjF1ln_wzjQRyLn1yPn1_yaU9rY4AZ80C8Jw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6969093134542581894"},"published":{"$t":"2008-12-20T14:39:00.004+01:00"},"updated":{"$t":"2009-09-19T16:34:58.951+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Marzipan Almond Kipferl - The Crescent Cookies"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Almond Marzipan Kipferl (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Almond Marzipan Kipferl (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYK0DV_JqgCxdea1Pr3yZ26ynu03lBz0Xhz88lTTO8nZ3PjQR_4HrtmHa50glCwEWnAVzyo95v9f5nfFfsM8SX4evbf_IKKDtoSdRCIGLS7_3BWAv75WMvquHFSqXzBhdg3-pqQQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EJust a few more days to Christmas! I really love this time of year. I just can't help it. The merry spirit absorbs me completely, sucking me into all it's glittery glory. The crisp cool air is radiating making my nose and cheeks tingle. I feel elated as I walk down the cobblestone streets, the shop windows decorated in sparkling tinsel and colorful baubles. It's all so clich\u0026#233;, I know but I just love it.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003EI adore the old Santa ringing away on the golden bell wishing everyone \u0026quot;A HO! HO! Christmas!\u0026quot; I just cannot get enough of the perfumed bouquet that lingers in the air at this time of year. It's a gorgeous mix of gingerbread, spices and mulled wine. Foraging for gifts at the over-crowded stores makes me laugh - \u0026quot;Didn't know there were so many people in Weimar!\u0026quot; \u003C\/p\u003E\u003Cp\u003EI will sing along loud to \u003Cem\u003ELast Christmas\u003C\/em\u003E by Wham! for the hundredth time while standing in a queue, never allowing those funny glances make me miss a beat. Often those funny glances turn into smiles as people begin tapping their feet to the tune. Between wrapping paper and ribbons, I search for ideas for Christmas dinner. Duck or turkey, mousse or parfait? And yes, I just love all that Christmas baking!\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Almond Marzipan Kipferl (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Almond Marzipan Kipferl (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhteHCtfIa_00QBeDa0d7EbSBalv94wKn9ZUfVIqHmFhYPfRdhU8nUW12_wa325I2BrCRQx8Ola-AQljX-CuePXTRsM3Q5m4I3riUUonCbzwwkBvaMJgZaiNVOaS-AOSxG1JQr-wg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ECookies, cakes, pralines and truffles - oh the glee for a foodie like me! I do not need an excuse to have the oven on almost 24\/7 right now. Hec I spent the whole day making the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers'\u003C\/a\u003E challenge yesterday and felt totally exhilarated. I even find myself hotter with chocolate covered lips rather than fire engine red colored lipstick. And yes, \u003Cem\u003ELast Christmas\u003C\/em\u003E is still buzzing from the radio! \u003C\/p\u003E\u003Cp\u003EAll this week I am sharing my Christmas cookie craze with you. Besides, the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003Eginger shortbread\u003C\/a\u003E, I also make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/cookie-cravings-vanilla-kipferl.html\" target=\"_blank\"\u003Evanilla kipferls\u003C\/a\u003E and these delicate marzipan and almond kipferls almost every year. \u003C\/p\u003E\u003Cp\u003EMarzipan has a sweet deliciously nutty taste. These cookies are made almost entirely of marzipan. There is no flour just the pure luxury of marzipan, coated in almond slices, baked gently to a perfect golden color and finally dipped in rich chocolate - how can anyone turn this down? That is why these make the perfect gift for friends and family. I double the recipe to have enough for everyone. \u003C\/p\u003E\u003Ch4\u003EKeep in Mind!\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; margin: 0px 20px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"109\" alt=\"MM spice cookies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlX8hMceb0_UZy3S_-T1UB00RsJUTFBIZZN-UZDtrtstJ5GdEMbAkmMkXvv0brdtAsTR9j1ckMVCM87DXs1IfXslPIec4j2xlTyma-PJIdztoVuRLJqNVQt03qLGQ3tSCSaK5ZJg\/?imgmax=800\" width=\"154\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E theme this month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\" target=\"_blank\"\u003E\u003Cstrong\u003EWorld of Spice Cookies\u003C\/strong\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDeadline \u003Cstrong\u003EJanuary 5\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EBake delicious cookies sweet or savory \u003Cstrong\u003Ehighlighted by a spice\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EOne lucky winner will win the cookbook a \u003Cstrong\u003EField Guide to Cookies\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003ECome on over and join us. Details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Marzipan Almond Kipferl Cookies\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/marzipanalmondkipferls\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E500g Marzipan paste        \u003Cbr \/\u003E\n150g sugar         \u003Cbr \/\u003E\n2 egg whites         \u003Cbr \/\u003E\n1 tablespoon zest of an organic \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/fresh-ginger-and-tangy-lemon-ice-cream.html#lemon\" target=\"_blank\"\u003Elemon\u003C\/a\u003E         \u003Cbr \/\u003E\n10 drops bitter almond oil         \u003Cbr \/\u003E\n100g blanched \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E, thinly sliced         \u003Cbr \/\u003E\n200g bittersweet chocolate, coarsely chopped         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EPre-heat the oven to 200 degrees C. Line a cookie sheet with baking paper. \u003C\/p\u003E\u003Cp\u003EIn a bowl mix together the marzipan paste, sugar, egg whites, lemon zest and the bitter almond oils to a smooth dough. \u003C\/p\u003E\u003Cp\u003ESet a bowl of water next to you. Place the almond slices on a plate. Dip your fingers into the water, tear some of the marzipan dough and form 6 cm rolls. Coat the marzipan rolls with the almond slices and then form crescent shaped cookies. Place on the cookie sheet. Continue in this way until you have used up all of the dough. You should get about 40 crescent cookies. \u003C\/p\u003E\u003Cp\u003EBake the cookies for approx. 12-15 minutes or until golden. Take out and allow to cool on a rack. \u003C\/p\u003E\u003Cp\u003EIn the meantime melt the chocolate in a double boiler or a water bath. Place your cookie rack over a sheet of baking paper. Dip both ends of each cookies into the chocolate and place on the rack. Allow the chocolate to set and dry. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ETip\u003C\/strong\u003E: You can make variations on this cookie by:\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003Ecoating the kipferls in shredded coconut instead of the almond slices. \u003C\/li\u003E\n\u003Cli\u003Eadding a hint of cardamom powder to the chocolate for a lovely flavor \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EEach oven works differently and while my oven bakes these cookies perfectly at 200 degrees C, I would advice you to keep an eye on the marzipan kipferls after about 8 minutes. If you notice them getting too dark reduce the heat to approx. 175 degrees C. \u003C\/li\u003E\n\u003Cli\u003EThe consistency of the dough should be thick, pliable and easy to shape. If you are finding that your dough is a bit runny, add some more almond paste. The eggs I used to make the marzipan kipferls were medium sized, giving me the right amount of egg whites for the cookies. If your eggs are larger I would advice you to start with one egg white and then if required add the other a little at a time until you think the dough has reached the right consistency.\u003C\/li\u003E\n\u003Cli\u003E Stored in air-tight cookie containers these kipferls will last for 2 weeks.\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Almond Marzipan Kipferl (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Almond Marzipan Kipferl (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcmMAc5TK8LJwSPKiJvnxJWKucTeuFgsAzyhhkx4Mus2VM2WctCAlxUyBjuJqU2gLgnT8TWMY6zhyphenhyphenxiyJrN_AL91asJTX_XGuq4XBphzQSIoUh22d9A0LQili374Lq347XMEv0RA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ENutty, sweet, chewy and simply heavenly - if you like marzipan this is your cookie folks! They are so easy to make with big time flavor. As it is with all things delicious - one is never enough. Soeren loves taking a few in his lunch box and Tom nibbles them at the university while writing his dissertation. As for my friends they just can't wait till December comes around - because they know I'll be coming around to deliver batches of marzipan almond kipferls, singing \u003Cem\u003ELast Christmas\u003C\/em\u003E.\u003C\/p\u003E\u003Cp\u003ESending lots of hugs over to Anita of \u003Ca href=\"http:\/\/dessertfirst.typepad.com\/\"\u003EDessert First\u003C\/a\u003E for sending me my own personal autographed copy of \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1594742839\"\u003EField Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable\u003C\/a\u003E. I'm raring to try several of the cookie recipes!\u003C\/p\u003E\u003Cp\u003EI am not the only one enjoying the Christmas cookie baking month. There is a cookie craze taking over the blogesphere and you'll find several events focusing on cookies. Besides the Monthly Mingle - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\" target=\"_blank\"\u003EWorld of Spice Cookies\u003C\/a\u003E, Susan is hosting the second edition of \u003Ca href=\"http:\/\/foodblogga.blogspot.com\/2008\/11\/announcing-eat-christmas-cookies-season.html\" target=\"_blank\"\u003EEat Christmas Cookies\u003C\/a\u003E and Sharmi is having her big \u003Ca href=\"http:\/\/neivedyam.blogspot.com\/2008\/12\/holiday-cookie-baking-event-and.html\" target=\"_blank\"\u003EHoliday Cookie Baking Event\u003C\/a\u003E. I'm sending both these ladies a few of these marzipan almond kipferls to nibble on. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"ChocWalBrownie13\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8EMjhT_BbRYXiyZ7q2bGhISIs1iMgh-PcNl7ZO8tJejwPYaquzkF3YwYqJT3aDnnoy-4meHv_qhOjttBFyZagnJVeM6bpBAlOdALXPqTo9XGKQ58AvcRjpf1iExR1yT5n3oTD5A\/?imgmax=800\" width=\"72\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Lime Kisses 04\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQLX5HxoOFMRIm45oMv7nuOujBHiTXkpmp2ho0ot4MVs221YABPsukdNTAKOF0tw7kNhQI80wvpGY569dCydbqLQ4_lP1YIBivsBlS8CuUCH0DRgyxbo-zlS1HyJ60AnOoKWPdLQ\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"88\" alt=\"NougatOrangeTreats1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikmF6GbUYfPE_hQsWE9-ZalIaW7B8qm0yi2huzP466BHXleWkdlEyKKGAkZ0W3mvXsaFciMVtlrtR4d2lF4WO3DeqiRNHUpHYYNfZZU-OZLMl0QT_7EXc5ce4aEVTXts2aH5cQag\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\" target=\"_blank\"\u003ERich Chocolate Mocca Brownie Bites\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/lime-kisses.html\" target=\"_blank\"\u003ELime Kisses\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\" target=\"_blank\"\u003EOrange Nougat Treats\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/passionateaboutbaking.blogspot.com\/2008\/12\/herb-cream-cheese-crackerstheres-more.html\"\u003EHerb Cream Cheese Crackers with Buckwheat, Oatmeal and Za'atar\u003C\/a\u003E - Passionate about baking\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.applepiepatispate.com\/filipino\/lenguas-de-gato-cookies\/\"\u003ELenguas de Gato Cookies (Cat's Tongue Cookies)\u003C\/a\u003E - Apple Pie, Patis, and P\u0026#226;t\u0026#233;\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/kalofagas.blogspot.com\/2008\/12\/diples.html\"\u003EGreek diples\u003C\/a\u003E - Kalofogas \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/murphys-law-kidsno-kidding.html\" target=\"_blank\"\u003EMurphy's Law and Kids\u003C\/a\u003E - by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#deeba\" target=\"_blank\"\u003EDeeba\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Ch4\u003EMenu For Hope: 15-24 December 2008\u003C\/h4\u003E\u003Cimg style=\"margin: 0px 25px 0px 0px\" height=\"136\" alt=\"MFHshort8\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgMsNuB7ofb5QP9p54ri5KR4NAOMFhAt8qpIoutSuNzW0D_FFnLrYqpYOzSjodEcXAGPoqQgzONgo9PXugviwkfId5mETg2dyxxdsjdyLEZXI31245iCrzUs5h7A5f_O1qCwyRiQ\/?imgmax=800\" width=\"108\" align=\"left\" border=\"0\" \/\u003E    \u003Cul\u003E\u003Cli\u003E\u003Cfont size=\"2\"\u003EAn annual fundraiser to help the \u003Cstrong\u003EUN World Food Program\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EBid on prizes from \u003Cstrong\u003EDecember 15 - 24, 2008\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EOne virtual raffle ticket is \u003Cstrong\u003EUS$ 10\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EYou can \u003Cstrong\u003Edonate a prize\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E\u003Cfont size=\"2\"\u003EWFLH is also donating a \u003C\/font\u003E\u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/menu-for-hope-and-my-prize.html\"\u003E\u003Cstrong\u003E\u003Cfont size=\"2\"\u003Eprize\u003C\/font\u003E\u003C\/strong\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EDetails and information \u003C\/font\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/menu-for-hope-and-my-prize.html\"\u003E\u003Cfont size=\"2\"\u003Ehere\u003C\/font\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6969093134542581894\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/marzipan-almond-kipferl-crescent.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6969093134542581894"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6969093134542581894"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/marzipan-almond-kipferl-crescent.html","title":"Marzipan Almond Kipferl - The Crescent Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYK0DV_JqgCxdea1Pr3yZ26ynu03lBz0Xhz88lTTO8nZ3PjQR_4HrtmHa50glCwEWnAVzyo95v9f5nfFfsM8SX4evbf_IKKDtoSdRCIGLS7_3BWAv75WMvquHFSqXzBhdg3-pqQQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7884635385250789108"},"published":{"$t":"2008-10-20T23:02:00.001+02:00"},"updated":{"$t":"2008-10-20T23:02:35.056+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"Weimar: The Onion Market"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Onion Market (013) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Onion Market (013) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SPzxwiE-lQI\/AAAAAAAADNw\/BMSqA7CRbJI\/OnionMarket%20013%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EEven Goethe praised the Weimar Onion Market as a \u0026quot;famous Market festival\u0026quot;. People from all over the world flock to Weimar each year on the second weekend in October to be a part of this festival. This year Weimar celebrated its 355th Onion Market. On three days the city of Weimar turns into a colorful and lively place, where traders sell their wares, musicians give concerts on several stages dotted across the city and food and drinks are plentiful. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E\u003Ccenter\u003E\u003Cimg title=\"Onion Market (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Onion Market (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SPzxx1xhV-I\/AAAAAAAADN0\/qvEcNGqbrno\/OnionMarket%2001%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EOf course it's also always about food. The sweet aroma of caramelized onions, intertwined with the fragrance of spiced bratwurst, garlic wafts through the alleys and the air is honey-coated with a delicious scent of candied almonds and sugared cranberries. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Onion Market (03) Diptych by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"400\" alt=\"Onion Market (03) Diptych by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SPzxy_9PaFI\/AAAAAAAADN4\/glZ69yw_Urc\/OnionMarket%2003%20Diptych%20framed%5B3%5D.jpg?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWho can resist buying small paper bags full of Wasabi peanuts, cranberries covered in yogurt chocolate or chocolate dipped coffee beans. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Onion Market (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Onion Market (02) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SPzx0MO_AvI\/AAAAAAAADN8\/OVMDmLoEVLQ\/OnionMarket%2002%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EIf an aura of grilled meats makes your tummy grumble, there is certainly something to satisfy the appetite. Marinated meats and of course the famous Th\u0026#252;ringian spicy bratwurst with a dollop of hot mustard is sure to satisfy the hungriest tummy-grumbler.      \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Onion Market (04) Diptych by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"394\" alt=\"Onion Market (04) Diptych by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SPzx1V-ghUI\/AAAAAAAADOA\/vkW5D61cp2k\/OnionMarket%2004%20Diptych%20framed%5B3%5D.jpg?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E\u003Ccenter\u003E\u003Cimg title=\"Onion Market (05) Diptych by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"407\" alt=\"Onion Market (05) Diptych by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SPzx2gtjIoI\/AAAAAAAADOE\/PEX9HH6-zYg\/OnionMarket%2005%20Diptych%20framed%5B3%5D.jpg?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E\u003Ccenter\u003E\u003Cimg title=\"Onion Market (06) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Onion Market (06) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SPzx3hN73lI\/AAAAAAAADOI\/Dcq8icUmb1w\/OnionMarket%2006%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EAfter spending a lovely October day with food, music and drink one last ride on the Ferris wheel to enjoy the view above the rooftops of Weimar.\u0026#160; \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Onion Market (015) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"352\" alt=\"Onion Market (015) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SPzx4TjphiI\/AAAAAAAADOM\/ikVIjuXVzsI\/OnionMarket%20015%20framed%5B3%5D.jpg?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E\u003Ccenter\u003E\u003Cimg title=\"Onion Market (014) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Onion Market (014) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SPzx6IP2i3I\/AAAAAAAADOQ\/Igfk6-bbiys\/OnionMarket%20014%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EA fun filled time on a gorgeous Autumn's weekend. \u003C\/p\u003E    \u003Cp\u003EHope you enjoy the sights and scenes of one of my weekends with the family in Weimar. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7884635385250789108\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/weimar-onion-market.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7884635385250789108"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7884635385250789108"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/weimar-onion-market.html","title":"Weimar: The Onion Market"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/blogmeeta\/SPzxwiE-lQI\/AAAAAAAADNw\/BMSqA7CRbJI\/s72-c\/OnionMarket%20013%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2659332146234875901"},"published":{"$t":"2008-10-09T21:56:00.001+02:00"},"updated":{"$t":"2008-10-09T21:56:24.735+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"A Fig Plum Sheet Cake"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Plum Fig Cake (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Plum Fig Cake (03) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SO5h1PQTMZI\/AAAAAAAADLE\/M0_UVp80yE8\/PlumFigCake03framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EWeimar is beautifully situated in the lush green state of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Thuringia\" target=\"_blank\"\u003EThuringia\u003C\/a\u003E. The Free State of Thuringia, as it is officially known, boasts of rolling hills, thick green forests and a lot of cultural history. It's pretty much like living in a vacation spot. For a passionate foodie, this state offers some very famous foods, well known beyond the German borders. I am talking about the perfectly spiced \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Thuringian_sausage\" target=\"_blank\"\u003EThuringian Bratwurst\u003C\/a\u003E (yes I know that bratwurst stand in the bottom picture - it's located at our Farmer's Market in front of the city hall) or those lovely \u003Ca href=\"http:\/\/www.thueringen-tourismus.de\/cps\/rde\/xchg\/thuringia-tourism\/hs.xsl\/64946.html\" target=\"_blank\"\u003EThuringian potato dumplings\u003C\/a\u003E. But the most famous type of food Thuringia entices its tourists and residents with, is the unbelievable variety of sheet cakes. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EHere in Thuringia sheet cakes are the epicenter of any good bakery. Every housewife has her secret and favorite recipe of preparing a special type of sheet cake. Sheet cakes grace breakfast tables, are the center of focus at the coffee table and party guests are served sweet sheet cakes as desserts after a satisfying meal. \u003C\/p\u003E    \u003Cp\u003EThere are two basic types of sheet cakes here - the \u0026quot;dry\u0026quot; and the \u0026quot;wet\u0026quot; variety. Under the \u0026quot;dry\u0026quot; sheet cakes you will find the famous streusel cakes while quark, pudding and fruit provide the moisture in the \u0026quot;wet\u0026quot; types of sheet cakes. \u003C\/p\u003E    \u003Cp\u003ESavory and hearty sheet cakes have a base made out of bread dough and onions and bacon are used as toppings. These sheet cakes are served warm as a quick snack with a cool refreshing glass of beer. \u003C\/p\u003E    \u003Cp\u003EIt was in the late 1700s when the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Anna_Amalia,_Duchess_of_Saxe-Weimar-Eisenach\" target=\"_blank\"\u003EDuchess Anna Amalia\u003C\/a\u003E, often entertained guests like \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Johann_Wolfgang_Goethe\" target=\"_blank\"\u003EJohann Wolfgang Goethe\u003C\/a\u003E, \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Friedrich_Schiller\" target=\"_blank\"\u003EFriedrich Schiller\u003C\/a\u003E, \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Christoph_Martin_Wieland_\" target=\"_blank\"\u003EChristoph Martin Wieland \u003C\/a\u003Eand \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Johann_Gottfried_Herder\" target=\"_blank\"\u003EGottfried Herder\u003C\/a\u003E in her Wittumspalais in Weimar. At her famous tea parties, her personal cook, Fran\u0026#231;ois Le Goullon was able to display his incredible talent for cakes and sweets. Besides lovely French pastries these distinguished guests were served some of the most delectable sheet cakes ever. Le Goullon penned down his experience from these tea parties in a book \u0026quot;Der elegante Theetisch\u0026quot;, unfortunately available only in German, but an incredibly captivating read. \u003C\/p\u003E    \u003Cp\u003EAt these tea parties, the newest works of Goethe, Schiller and co. were read, they discussed the current academic issues, they painted and made music throughout the afternoon and into the late evenings. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Fig Plum Diptych (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"396\" alt=\"Fig Plum Diptych (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SO5h13pPjAI\/AAAAAAAADLI\/gZpEhd9pcxg\/FigPlumDiptych01framed3.jpg?imgmax=800\" width=\"520\" \/\u003E\u003C\/center\u003E    \u003Cp\u003ESigh! I live in the wrong era. \u003C\/p\u003E    \u003Cp\u003EThe magic of Weimar, however captivates me and I love having my own tea parties. After a long rejuvenating walk in the Autumn cool, we return to the warmth of our home, where steaming pots of spiced tea and delicious slices of sheet cake are devoured. Conversations of books, music and the current economic situation dominate our discussions. I record my own thoughts and experience on my blog - hopefully a good read!\u003C\/p\u003E    \u003Cp\u003EFigs and plums adorn my sheet cake. They are laid on a base made of flour, quark and oil producing a tangy and super smooth dough. Finally topped with pistachios and honey this is probably not a traditional Thuringian recipe but it sure is a delicious way to enjoy a sheet cake. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Plum Fig Cake (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Plum Fig Cake (02) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SO5h3IojW7I\/AAAAAAAADLM\/kNg8m5V5YyY\/PlumFigCake02%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Ch4\u003E\u003Cstrong\u003EFig Plum Sheet Cake\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/figplumsheetcake\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EThe Dough\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E300g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E         \u003Cbr \/\u003E12 tablespoons oil         \u003Cbr \/\u003E500g flour         \u003Cbr \/\u003E150g fine sugar         \u003Cbr \/\u003E2 eggs         \u003Cbr \/\u003E3 teaspoons baking powder\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EThe Topping\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E1 kg \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/welcome-fall-sweet-plums.html\" target=\"_blank\"\u003Eplums\u003C\/a\u003E, pitted and quartered         \u003Cbr \/\u003E5-7 ripe \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/figs-in-cherry-caramel.html#figs\" target=\"_blank\"\u003Efigs\u003C\/a\u003E, quartered         \u003Cbr \/\u003E2 tablespoons brown sugar         \u003Cbr \/\u003E3 tablespoons lemon juice         \u003Cbr \/\u003E50 - 60g pistachios, coarsely chopped         \u003Cbr \/\u003E5 tablespoons Acacia honey         \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EIn a large bowl rashly mix all the ingredients for the dough with the hook attachment of your hand or stand mixer into a smooth dough. Allow to rest for 15 - 20 minutes. \u003C\/p\u003E      \u003Cp\u003ELine a baking sheet 40 x 25 cm) with baking paper. Pre-heat the oven to 190 degrees C. \u003C\/p\u003E      \u003Cp\u003EIn the meantime macerate the figs in lemon juice. \u003C\/p\u003E      \u003Cp\u003EOn a floured countertop roll out the dough to the size of the baking sheet. Lift the dough and place on the baking sheet. Using your fingers spread out to the edges of the sheet. \u003C\/p\u003E      \u003Cp\u003ELay the fig and plum quarters on the dough and sprinkle with brown sugar. Bake the cake for 45 minutes on the bottom rack of your oven. Approx. 15 minutes before the end of the baking time add the pistachios, then bake for the final 15 minutes. \u003C\/p\u003E      \u003Cp\u003ETake the cake out of the oven and allow to slightly cool, then drizzle the honey over the fruit. Cut into squares and serve with vanilla flavored whipped cream.\u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Plum Fig Cake (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Plum Fig Cake (04) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SO5h4B_UnRI\/AAAAAAAADLQ\/0Sh3y6rkaLY\/PlumFigCake04%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI do not have the famous four - Goethe, Schiller, Herder and Wieland - over for tea and cake, but something tells me they might just take a liking to this cake. \u003C\/p\u003E    \u003Cp\u003EThe quark-oil dough is a popular type of dough prepared here in Germany. The quark keeps the dough moist and the oil gives it a silken texture. The fruit - well figs and plums are the hottest pairing for me this autumn. The sugar sprinkled on top of the fruit caramelizes in the oven, the juices become syrupy and soak into the dough spreading the fruity flavor throughout the dough. Finally - pistachios not only add that extravagant flair of color but by roasting in the oven for the last 15 minutes it brings out the sensational nutty flavor. Honey adds an extra touch of elegance. \u003C\/p\u003E    \u003Cp\u003EMay I offer you some tea with your slice? \u003C\/p\u003E    \u003Cp\u003EThis weekend Weimar is having its annual \u003Ca href=\"http:\/\/events.frommers.com\/sisp\/index.htm?fx=event\u0026amp;event_id=39214\" target=\"_blank\"\u003EOnion Market\u003C\/a\u003E festival. Every year a city run accompanies the festival. Although Tom runs every year, this year is special - Soeren will be running for the first time. He'll be doing the 600 m run and we are all excited. Wish us luck!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these cakes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"106\" alt=\"ChocolateCake01\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SO5h4iU4K-I\/AAAAAAAADLU\/tjA3QhHURXQ\/ChocolateCake01%5B5%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/m-bakes-sweet-seduction-for-chocoholics.html\" target=\"_blank\"\u003EChocoholic's Chocolate Cake\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"FruitCake 04 x\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SO5h5Gly9SI\/AAAAAAAADLY\/X_bHr-XKadg\/FruitCake%2004%20x%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/my-familys-traditional-fruit-cake.html\" target=\"_blank\"\u003EDundee Fruit Cake\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"79\" alt=\"CranberryUpsideDown3\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SO5h5ZedtkI\/AAAAAAAADLc\/-XU0f9GcvQs\/CranberryUpsideDown3%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/spotlight-on-cranberry-upside-downer_06.html\" target=\"_blank\"\u003ECranberry Upside-Downer\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"93\" alt=\"Persimmon Spice Cake - Slice\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SO5h55P7m8I\/AAAAAAAADLg\/hjXKA8_YDiw\/Persimmon%20Spice%20Cake%20-%20Slice%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/persimmon-spice-cake.html\" target=\"_blank\"\u003EPersimmon Spice Cake\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/www.tammysrecipes.com\/pumpkin_sheet_cake\" target=\"_blank\"\u003EPumpkin sheet cake with cream cheese frosting\u003C\/a\u003E - Tammy's Recipes \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/foodlibrarian.blogspot.com\/2008\/05\/cherry-sheet-cake-everyday-food.html\" target=\"_blank\"\u003ECherry sheet cake\u003C\/a\u003E - The Food Librarian \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/bakingbites.com\/2007\/05\/black-and-white-marble-sheet-cake-with-chocolate-fudge-frosting\/\" target=\"_blank\"\u003EBlack and White Marbled sheet cake\u003C\/a\u003E - Baking Bites \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/use-dont-waste.html\" target=\"_blank\"\u003EUse, don't waste\u003C\/a\u003E by Petra \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2659332146234875901\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/fig-plum-sheet-cake.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2659332146234875901"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2659332146234875901"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/fig-plum-sheet-cake.html","title":"A Fig Plum Sheet Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/blogmeeta\/SO5h1PQTMZI\/AAAAAAAADLE\/M0_UVp80yE8\/s72-c\/PlumFigCake03framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-105419060997489094"},"published":{"$t":"2008-10-07T22:28:00.001+02:00"},"updated":{"$t":"2009-02-11T21:24:12.279+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"}],"title":{"type":"text","$t":"Quark: The Recipe"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Quark (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Quark (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SOvGfkJQ2ZI\/AAAAAAAADKk\/MLdLjKhrKkg\/quark01framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EAsk any European foodie living outside Europe what they miss the most back home, the answer is most likely to be \u0026#8220;Cheese and the variety of dairy products\u0026#8221;. Ask any passionate foodie living in Europe what they love the most the answer is certainly going to be the same!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EThere are so many different types of yogurts, milk based puddings, yogurt based drinks, cream cheeses, soft cheeses and hard cheeses that the dairy section at the grocery stores makes one giddy. We truly are spoilt for choice. \u003C\/p\u003E    \u003Cp\u003EThere is one specific product that I have a special fondness towards \u0026#8211; and that is quark. A smooth creamy creamy cheese readily available in Germany and very similar to the French \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Fromage_frais\" target=\"_blank\"\u003Efromage blanc or fromage frais\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003ESome of \u003Ca href=\"http:\/\/jugalbandi.info\" target=\"_blank\"\u003Emy friends\u003C\/a\u003E think it's a \u003Ca href=\"http:\/\/jugalbandi.info\/2008\/07\/peas-and-lettuce-salad\/\" target=\"_blank\"\u003E\u0026quot;strange ingredient\u0026quot;\u003C\/a\u003E but for those who have experienced quark will know that it works magic in all kinds of dishes from salad dressings to puddings, from sauces to cakes. \u003C\/p\u003E    \u003Cp\u003EToday's post focuses on this amazing cheese and I will attempt to take the \u0026quot;strange\u0026quot; out of this ingredient for my readers and \u003Ca href=\"http:\/\/jugalbandi.info\" target=\"_blank\"\u003Ethose friends\u003C\/a\u003E ;-) \u003C\/p\u003E    \u003Cp\u003EQuark literally means \u0026quot;curd\u0026quot; and is a fresh unripe cheese prepared similarly to cottage cheese. It is a low-fat curd cheese made from skimmed milk and soured with a starter culture to generate lactic acid from lactose. I am sure my Indian readers will see the similarities to our own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003Epaneer\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003EQuark comes in a range of fat levels from no fat, low-fat to 40 percent fat. You'll notice a visible difference between the low-fat and the 40 percent versions. Low-fat quark has a milky-white shade while quark with a higher fat content is slightly yellowish is color. \u003C\/p\u003E    \u003Cp\u003EThis soft cheese is made without the aid of rennet making it an acid set cheese. In Germany in is sold in plastic white tubs with the whey. The texture is very much similar to sour cream, just a little dryer and in its basic form has a fat content of 0.2 percent. Quark available with a higher fat content is often made by adding cream to it. \u003C\/p\u003E    \u003Cp\u003EThe eastern European version of quark is firmer as a small amount of rennet is added to the milk. The whey is removed by hanging the cheese in a cheesecloth and allowed to drip until the the whey has dripped off. \u003C\/p\u003E    \u003Cp\u003EThe German quark however is creamy and smooth and can be eaten plain or with nuts, herbs and garlic. It is tangy in flavor and thick in texture. Seventeen lbs of quark per person per year is consumed here is Germany and you'll find it being used in several ways like for souffl\u0026#233;s, as dips and for the famous German \u003Cem\u003Equark kuchen\u003C\/em\u003E - German cheesecake.\u003C\/p\u003E    \u003Cp\u003EI often use quark in my recipes and promptly get emails or comments asking me what quark is. Living in Germany I have never found the need to make my own quark, but I too was curious about my favorite kitchen helper. So, I decided to make my own quark at home. To help me start off I turned to Tom's grandma, who has been making her own quark for decades and at the age of 86 she still makes the meanest quark cheesecake with homemade quark. The quark I made at home was nothing compared to the commercial stuff. It was more intensive and creamier than anything I have ever bought. \u003C\/p\u003E    \u003Cp\u003EI do not think I can go back to store bought quark again!\u003C\/p\u003E    \u003Cp\u003EThe quark recipe below is the one I got from Tom's grandmother. It is uncomplicated to prepare, just takes a bit of time. The oven does most of the work and you are rewarded with a wonderfully tangy and flavorful creamy cheese. \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EHomemade Quark \u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/quark\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E3.5 liters buttermilk\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPre-heat the oven to approx. 65 degrees C. \u003C\/p\u003E      \u003Cp\u003EPour all of the buttermilk in a large ovenproof dish with a lid. Cover and place overnight in the oven. \u003C\/p\u003E      \u003Cp\u003EThe whey and curd should have separated and there should be large bits or curd. \u003C\/p\u003E      \u003Cp\u003EThe next morning line a sieve or a strainer with a large cheesecloth and pour the buttermilk into the cloth. You can place the sieve over a container to catch the whey, which can be used elsewhere for example in soups or to thicken sauces. \u003C\/p\u003E      \u003Cp\u003ELet the mixture drain for 1 hour, then take the four tips of the cheesecloth and twist to drain any remaining whey. \u003C\/p\u003E      \u003Cp\u003ENow it's time to drip the cheese. I normally tie the cheesecloth on a sturdy wooden spoon and place the spoon over a large pot or the sink with the cheese ball hanging into the pot\/sink. In this way allow the quark to drip for 5-6 hours. \u003C\/p\u003E      \u003Cp\u003EDivide the quark into containers and refrigerate. Depending on the way you are planning on using the quark you can pass it through a fine meshed sieve and add some cream for a creamier mixture. \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003EThis is a a basic recipe for quark. From here you can use it to make a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/minty-peach-cardamom-goat-cheese-tart.html\" target=\"_blank\"\u003Epeach cardamom tart\u003C\/a\u003E, a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/pretty-in-pink-rhubarb-raspberry-trifle.html\" target=\"_blank\"\u003Erhubarb raspberry trifle\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/healthy-baked-beetroot-with-apple.html\" target=\"_blank\"\u003Ebaked beetroot with an apple-horseradish dip\u003C\/a\u003E or a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/mr-perfect-cherry-semifredo-cake.html\" target=\"_blank\"\u003Echerry semifredo cake\u003C\/a\u003E. If this is not enough browse through all my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search?q=quark\" target=\"_blank\"\u003Equark recipes\u003C\/a\u003E for ideas and inspiration. \u003C\/p\u003E    \u003Cp\u003EI hope I was able to raise your interest in this wonderful cheese. If you've used quark in your dishes before let us know what your favorite dish is. Leave a link to the recipe here. If you are planning on making quark for the first time come back and share your experience with us. \u003C\/p\u003E    \u003Cp\u003EThis week I'll be sharing another great recipe which uses quark as one of its main components. So, if you want to join me - start making that quark now ;-)\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/farmers-markets-in-your-backyard.html\" target=\"_blank\"\u003EFarmers' Markets In Your Background\u003C\/a\u003E - by Donna \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/105419060997489094\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html#comment-form","title":"63 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/105419060997489094"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/105419060997489094"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html","title":"Quark: The Recipe"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/blogmeeta\/SOvGfkJQ2ZI\/AAAAAAAADKk\/MLdLjKhrKkg\/s72-c\/quark01framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"63"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6599294971418729781"},"published":{"$t":"2007-12-06T11:30:00.000+01:00"},"updated":{"$t":"2007-12-06T11:38:57.043+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Cookie Cravings: Vanilla Kipferl"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/VanillaKipferl03.jpg\" alt=\"Vanilla Kipferl (03) by MeetaK\" title=\"Vanilla Kipferl (03) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's cookie baking season at our home and we have been enjoying spending hours huddled in the kitchen in a cloud of flour, vanilla, cinnamon, icing sugar and everything nice.\u003Cbr \/\u003E\u003Cbr \/\u003ETypical winter - the rain beats relentlessly against the windows and the wind howls through the tiny gaps. The world outside is wearing a grey veil, with traces of green speckled over the bare fields.\u003Cbr \/\u003E\u003Cbr \/\u003EBut this is not getting us down. We are in high spirits.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EIt's cosy, warm and inviting here. We're wearing our big smiles and our aprons are dotted with colorful leftovers of our baking escapades. Christmas music fills the air and nothing can dim our cheer. Because we're baking cookies. There is nothing more satisfying than getting the whole family together to bake old favorites or try our newly found cookie recipes.\u003Cbr \/\u003E\u003Cbr \/\u003EOne of my all time favorites is the crumbly and ever so elegant Austrian Vanilla Kipferl. It started a few years ago when I wanted to impress my, at the time new, mother-in-law. It was my first Christmas in the family and I wanted to do the whole shabang! We had invited them for Christmas Eve tea and later dinner and I decided that they were going to get the works. I dove right in and dug out many typical German recipes for duck, goose, vegetable sides, desserts and of course cookies. It was my project for weeks, fretting over this and that and in my perfectly organized manner wrote lists and planned everything to the last detail.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was Tom and my number one topic throughout the whole month of December and to be honest I would not have blamed him if he had packed up his bags and ran back to mummy. How did he get involved with this Christmas crazed chick? The truth be told - it was to be my first self-planned, self-prepared and self-cooked Christmas dinner!\u003Cbr \/\u003E\u003Cbr \/\u003EWell one of the things I baked for our tea was Vanilla Kipferl. These traditional Austrian specialties really epitomize Christmas cookies in Germany, Switzerland and Austria. You'll find them in every store, bakery and home during Christmas.\u003Cbr \/\u003E\u003Cbr \/\u003EThe small crescent shaped, nutty, butter tasting cookie has a strong flavor of vanilla. Usually the Kipferls are sprinkled in vanilla sugar after baking and when still warm. But they can also be baked with the flavoring of vanilla in the dough and then dipped only in powdered sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/VanillaKipferl06.jpg\" alt=\"Vanilla Kipferl (06) by MeetaK\" title=\"Vanilla Kipferl (06) by MeetaK\" width=\"460\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat can I say - in Germany they have a saying \"Love goes through the stomach\" - and if it is true then I think my in-laws fell in love with me that Christmas. As for me - I was exhausted that evening, but Tom told me the next day I went to sleep with a smile on my face.\u003Cbr \/\u003E\u003Cbr \/\u003EEver since then we have been baking these Kipferls for Christmas commemorating that crazy time. Last year however, I was feeling a bit rebellious and skipped making them. Although both of us did not mention it, we had an empty space in the pit of our stomachs - definitely meant to be filled by the Kipferls ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EOver at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\"\u003EDaily Tiffin\u003C\/a\u003E you might find my post about cookie baking with family and friends interesting. There are helpful tips, ideas and tricks and how to organize yourself prior to a big baking session. Read more about \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/12\/christmas-baking-family-affair.html\"\u003EChristmas Baking - A Family Affair\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 51, 153);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/vanillakipferl\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/VanillaKipferl01.jpg\" alt=\"Vanilla Kipferl (01) by MeetaK\" title=\"Vanilla Kipferl (01) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 vanilla bean\u003Cbr \/\u003E210 g all-purpose flour\u003Cbr \/\u003E180 g butter - softened\u003Cbr \/\u003E50 g confectioners' sugar\u003Cbr \/\u003EPinch of salt\u003Cbr \/\u003E70 g blanched almonds - finely ground. I sometimes coarsely grind them to add a new texture into the cookie.\u003Cbr \/\u003E2 egg yolks\u003Cbr \/\u003E60 g vanilla sugar - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/cookie-cravings-vanilla-kipferl.html#vanillasugar\"\u003Esee below\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 51, 153);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/VanillaKipferl02.jpg\" alt=\"Vanilla Kipferl (02) by MeetaK\" title=\"Vanilla Kipferl (02) by MeetaK\" width=\"460\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECut open the vanilla bean and scrape out the pith. Combine together the almonds with the flour, sugar, salt, vanilla pith, and butter. Using your fingers, work flour–nut mixture into butter until dough resembles coarse meal or breadcrumbs.\u003Cbr \/\u003E\u003Cbr \/\u003EMix in the egg yolks and knead to form a smooth dough. Wrap the dough in some plastic wrap and chill for approx. 30 minutes. This is an essential step, without the resting period, the dough will break when being formed into cookies.\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven to 180 degrees C.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter resting cut the dough into 1\/2 inch slices and roll each slice into a 3 inches long piece with pointy tapering ends; bend these into crescents shapes. Place on a baking sheet and bake in the center of the oven until light golden, about 12 minutes, rotating the sheets halfway through for even baking. The kipferls should not turn brown.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter baking dip the still hot cookies into powdered sugar and\/or vanilla sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EHandle the cookies with care, as they break quite easily, especially after baking. The cookies will keep for at least two weeks is a air tight container or a sealed cookie tin.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMy tip:\u003C\/span\u003E Place the vanilla pod without the pith in the tin or container with the cookies. This gives the cookies an additional vanilla aroma.\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"vanillasugar\" id=\"vanilllasugar\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMaking vanilla sugar\u003C\/span\u003E: Keep granulated sugar and a vanilla bean in an air tight jar, after a few weeks the sugar will taste of vanilla.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 51, 153);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/VanillaKipferl04.jpg\" alt=\"Vanilla Kipferl (01) by MeetaK\" title=\"Vanilla Kipferl (01) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's the mellow aroma of vanilla that makes us love these cookies. That and the wonderful flaky texture of the cookies when you sink your teeth into one. ´The way it crumbles onto the tongue opening up the vanilla and almond aromas is always pure joy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EOther Christmas specialties on WFLH:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\"\u003ENougat Orange Treats\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#havanapralines\"\u003EHavana Pralines\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/cooking-school-rich-creamy-truffles_24.html\"\u003ERich Creamy Truffles\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/persimmon-spice-cake.html\"\u003EPersimmon Spice Cake\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/spotlight-on-cranberry-upside-downer_06.html\"\u003ECranberry Upside Downer\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'd like to send these favorites to the very lovely Susan of \u003Ca href=\"http:\/\/foodblogga.blogspot.com\/\"\u003EFood Blogga\u003C\/a\u003E for her very fitting event \u003Ca href=\"http:\/\/foodblogga.blogspot.com\/2007\/11\/eat-christmas-cookies-food-blogga-event.html\"\u003EEat Christmas Cookies\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EImportant Notice:\u003C\/span\u003E It seems Blogger is currently experiencing a bug that does not notify the blog owner if and when comments have been made by email. As I normally rely on this to respond to all the questions, queries and feedback made on my blog, I do apologize if I miss out on any of your queries, especially if made on older posts. If you do not get a reply to a specific query within a day or two please do send me an email. I hope Blogger fixes this soon.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cookies\" rel=\"tag\"\u003Ecookies\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Christmas\" rel=\"tag\"\u003EChristmas\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/biscuits\" rel=\"tag\"\u003Ebiscuits\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vanilla%20kipferl\" rel=\"tag\"\u003Evanilla kipferl\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vanilla\" rel=\"tag\"\u003Evanilla\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Austrian\" rel=\"tag\"\u003EAustrian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/bake\" rel=\"tag\"\u003Ebake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/traditional\" rel=\"tag\"\u003Etraditional\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6599294971418729781\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/12\/cookie-cravings-vanilla-kipferl.html#comment-form","title":"29 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6599294971418729781"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6599294971418729781"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/12\/cookie-cravings-vanilla-kipferl.html","title":"Cookie Cravings: Vanilla Kipferl"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_VanillaKipferl03.jpg","height":"72","width":"72"},"thr$total":{"$t":"29"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-977200010965146055"},"published":{"$t":"2007-03-28T20:23:00.000+02:00"},"updated":{"$t":"2008-12-10T06:52:35.671+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Cooking School: German Beef Roulade"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoiRpgpV7tuMdgVUlOTWWf_cE3GBvRod_Folkf50WTdxo1C4oNypLY6ln2EvoU-1zCVhKbCaof4HujgW0N7VVmf7LUkYWIj0SJUhAp9EEbPxK-XBQGdEUuXD7WueUsKWL8zUTl\/s1600-h\/BeefRoulade02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoiRpgpV7tuMdgVUlOTWWf_cE3GBvRod_Folkf50WTdxo1C4oNypLY6ln2EvoU-1zCVhKbCaof4HujgW0N7VVmf7LUkYWIj0SJUhAp9EEbPxK-XBQGdEUuXD7WueUsKWL8zUTl\/s1600\/BeefRoulade02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046672599552211714\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor today's cooking school session I am taking you all to Germany. I chose a very traditional German dish, which is often prepared for a cosy Sunday lunch when all the family are over for a visit. It is also a typical meal that would be served over the upcoming Easter festivities. Therefore, my Easter recommendation for all who would like to try out something different this Easter.\u003Cbr \/\u003E\u003Cbr \/\u003EI have been often asked by many people what German cuisine is like.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003ERecently I had a chance to write a little about it for my part of \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/\"\u003EJohanna's\u003C\/a\u003E new series called Culinary City Snapshots.\u003Cbr \/\u003E\u003Cbr \/\u003EFor my readers I have summarized it here so that you can get a better idea of what the food trend is like in Germany.\u003Cbr \/\u003E\u003Cbr \/\u003EThe cuisine in Germany varies from region to region. Each region has its own culinary tradition and is influenced by its regional agriculture and the neighboring countries. For example Baden-Wuertenberg's specialties include ingredients typified in agriculture around the Black Forest and are influenced by the proximity to France and Switzerland.\u003Cbr \/\u003EGenerally speaking, Germans like hearty meals with lots of meat, sausages and potatoes. Pork, beef and poultry are the most popular type of meats eaten here. Vegetables are often cooked in stews or as a side to accompany a meat dish. Different types of cabbage are among the most popular vegetables in Germany. Beans, peas and carrots are also enjoyed often in German homes. However, when Asparagus is in season, especially white asparagus, it easily replaces many of the other vegetable dishes. I believe, (I cannot say for sure though) that the \u003Cspan style=\"font-style: italic;\"\u003EKartoffel\u003C\/span\u003E (potato) is the Queen of all German meals. It is served in many different variations, from the famous dumplings, to \u003Cspan style=\"font-style: italic;\"\u003EBratkartoffeln\u003C\/span\u003E (pan fried potatoes) to potato salads and gratins.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile all we hear about German eating habits with huge amounts of potatoes, meats, pastries and beer, which might make it sound one of the unhealthiest cuisines, German cuisine is undergoing a huge change at the moment.\u003Cbr \/\u003EThe so called \u003Cspan style=\"font-style: italic;\"\u003Eneue Kueche\u003C\/span\u003E - new cuisine offers a variety of recipes and dishes influenced by foreign countries. Chefs trained in Switzerland, Italy and France come back and open extremely good continental restaurants. Foreign cuisine such as Turkish, Thai and Japanese are also becoming very popular, largely influenced by the foreign workforce who have settled here over the years.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are interested in reading the entire Culinary City Snapshot for Weimar you can do so \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2007\/03\/weimar_culinary.html\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EI really hope you enjoy making these. My mother-in-law pretty much always makes her fantastic Beef Roulade when we visit. Simply because she knows how much I love them. Today I am sharing her recipe with you!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic While Cooking:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0SH-ZQ9SSa7Aepskx7OjwQeNPj0xTqPGsREPX7HE__nxAXVWyD9XSYrpNZATTyydTtOIblKAAGZ3XM6YvSTlTq0P904h7xm3o84kmf9INrN0hR-KjlxJyyoQgA1LPyRK8-eqX\/s1600-h\/Picture+2.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0SH-ZQ9SSa7Aepskx7OjwQeNPj0xTqPGsREPX7HE__nxAXVWyD9XSYrpNZATTyydTtOIblKAAGZ3XM6YvSTlTq0P904h7xm3o84kmf9INrN0hR-KjlxJyyoQgA1LPyRK8-eqX\/s200\/Picture+2.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046975095829120178\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAmerica - Razorlight: New on my iPod\u003Cbr \/\u003EA fantastic and melodious song!\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=ASuI34exHlE\"\u003EListen to it\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000HWZ5TC\/102-5140791-6904155\"\u003EBuy it at the WFLH Mall\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_NqzSkDrcgRs\/RgpyfhEjRKI\/AAAAAAAAARE\/7KZXbjDGDAU\/s1600-h\/MeetaAlbrecht_MM-Logo.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_NqzSkDrcgRs\/RgpyfhEjRKI\/AAAAAAAAARE\/7KZXbjDGDAU\/s200\/MeetaAlbrecht_MM-Logo.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046972218201031842\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis time I am taking you all on an exciting trip through 1001 Arabian dishes. The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingles\u003C\/a\u003E theme for this month is \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/monthly-mingle-8-roundup-and-theme-to.html\"\u003EArabian Nights\u003C\/a\u003E. Deadline is April 11, 2007. Be there or you'll miss the belly dancing ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EThe first event on the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\"\u003EDaily Tiffin\u003C\/a\u003E is also underway. Hope you will join the DT team and \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/03\/show-me-your-lunchbox-deadline-extended.html\"\u003EShow us your lunch box\u003C\/a\u003E. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2 onions - 1 thinly sliced and one finely chopped\u003Cbr \/\u003E3 medium sized gherkins \/ dill pickles - sliced lengthwise\u003Cbr \/\u003E6 beef flank steaks - approx. 180g each\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E3 teaspoons of hot German Mustard\u003Cbr \/\u003E12 slices smoked bacon\u003Cbr \/\u003E1-2 tablespoons oil\u003Cbr \/\u003E1 tablespoon tomato paste\u003Cbr \/\u003E2-3 teaspoons beef stock\u003Cbr \/\u003E2 tablespoons flour\u003Cbr \/\u003E\u003Cbr \/\u003EBesides this you will need trussing or roulade needles.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EShop at the \u003C\/span\u003E\u003Ca style=\"font-weight: bold; color: rgb(255, 102, 0);\" href=\"http:\/\/astore.amazon.com\/whsfoluho-20\"\u003EWFLH Mall\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003E for these products:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000BIUKQ0\/102-5140791-6904155\"\u003EThe Food Loop\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B0000TU9TS\/102-5140791-6904155\"\u003EGerman Hot Mustard\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000AY3GYS\/102-5140791-6904155\"\u003ESmoked Bacon from Niman Ranch\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgS6cId99KhC8g0kWqzDfNKJ1TSr3l3GHxapop-TnN3xhjMRvbRahDRz2c-UK8bc-lncA7AmdwEAhgfapLtdqgwLqNJlDJ93UEg660acSFk3DNP96lLLlWtOYZMJ6Nqs_2jO28d\/s1600-h\/BeefRoulade01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgS6cId99KhC8g0kWqzDfNKJ1TSr3l3GHxapop-TnN3xhjMRvbRahDRz2c-UK8bc-lncA7AmdwEAhgfapLtdqgwLqNJlDJ93UEg660acSFk3DNP96lLLlWtOYZMJ6Nqs_2jO28d\/s1600\/BeefRoulade01.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046672595257244402\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cspan style=\"color: rgb(51, 0, 0);\"\u003E:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFlatten the flank steaks with your hands. Generously sprinkle salt and pepper. Using a knife, spread the mustard on one side of the meat.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread a few slices of onions, a couple of bacon slices and some of the gherkin slices on each roulade. Make sure you leave enough room around the edges. From the smaller side, start rolling the meat tightly into a type of roll.\u003Cbr \/\u003E\u003Cbr \/\u003EUse either the roulade needles or the \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000BIUKQ0\/102-5140791-6904155\"\u003EFood Loop\u003C\/a\u003E to keep the roll sealed and in place.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large oven proof pan heat the oil and fry the roulades from all sides on a high heat until slightly browned. Take out of the pan and sauté the chopped onions until translucent.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the tomato paste and allow to cook for a few minutes. Pour in approx. 3\/4 liters of water and bring to a boil. Add the stock and then place the roulades back into the pan. Allow to simmer covered for approx 1 1\/2 hours.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce ready take the pieces of meat out and keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003EIn 4-6 tablespoons of water mix the flour into a smooth paste like mixture. Pour into the fond, bring to a boil and allow to simmer for 2-3 minutes. Salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the meat back into the sauce and allow to soak up the juices for a few minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EServe this with boiled parsley potatoes and typical German style red cabbage with apples.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EVerdict:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003ENormally I leave this particular dish for my mum-in-law to make. But every once in a while I need to be able to prove to myself that I am also capable of making such traditional meals. The funny thing about our little household is that meals that others would call exotic are routine and such meals as this dish are categorized in the \"Exotic\" section. So, when I say to my boys \"Es gibt Rinderroulade Heute!\" (it's beef roulade for lunch today) Tom looks at me and raises his left eyebrow (yes he is one of those talented people who is capable of raising a single eyebrow). This normally is a sign that means \"woah! she is treading in foreign waters today!\"\u003Cbr \/\u003EI have made these quite a few times now and if I may say so myself, have really mastered the technique. Tom and Soeren love the thick flavorful gravy that is produced after braising the meat for over an hour. The combination of the smoky bacon with the sharp mustard is so flavorful that we scoop up every last morsel.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope you enjoyed this session of Cooking School with an insight of the German cuisine. If you give this a recipe a try, I'd love your feedback.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/beef\" rel=\"tag\"\u003Ebeef\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/meat\" rel=\"tag\"\u003Emeat\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/german%20cuisine\" rel=\"tag\"\u003Egerman cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/roulade\" rel=\"tag\"\u003Eroulade\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s%20\" rel=\"tag\"\u003Enikon d70s \u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/977200010965146055\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/cooking-school-german-beef-roulade.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/977200010965146055"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/977200010965146055"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/cooking-school-german-beef-roulade.html","title":"Cooking School: German Beef Roulade"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoiRpgpV7tuMdgVUlOTWWf_cE3GBvRod_Folkf50WTdxo1C4oNypLY6ln2EvoU-1zCVhKbCaof4HujgW0N7VVmf7LUkYWIj0SJUhAp9EEbPxK-XBQGdEUuXD7WueUsKWL8zUTl\/s72-c\/BeefRoulade02.jpg","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114579346408244045"},"published":{"$t":"2006-04-23T14:17:00.000+02:00"},"updated":{"$t":"2008-02-20T08:06:10.255+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Allgaeuer Kaesespaetzle - Cheese Spaetzle from the Allgaeu"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC00069.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC00069.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EAllgaeu is a beautiful region in southern Germany, in Swabia. I was there quite a few years ago when I first moved to Germany. This region does not only boast of picturesque scenery but also of great tasting food and wine.\u003Cbr \/\u003E\u003Cbr \/\u003EA very good friend of ours, Rainer, originally comes from Wangen in Allgaeu. He used to be Tom's collegue at the university. Once we realized that he and his girlfriend Uli share many of the same intersts we became pretty good friends. Uli, at that time worked in Heidelberg, leaving Rainer here in Weimar. One of Rainer's hobbies were also cooking and of course eating. He was always complaining that he would start putting on weight.\u003Cbr \/\u003E\u003Cbr \/\u003EWell, you can imagine that we often spent many a lovely evening cooking up some great recipes together.\u003Cbr \/\u003E\u003Cbr \/\u003EThe last meal we cooked together before they moved to Basel in Switzerland was this great tasting Cheese Spaetzle. I believe the recipe came from Rainer's mum and he was very particular in getting it right in exactly the same way.\u003Cbr \/\u003E\u003Cbr \/\u003EHe left the recipe with me and today I decided to make the delicious \u003Cspan style=\"font-style: italic;\"\u003EAllgaeuer Kaesespatzen\u003C\/span\u003E, as they are called in Swabia.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, what exactly are \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Spaetzle\" target=\"wiki\"\u003ESpaetzle\u003C\/a\u003E? They are noodles that are made from a simple dough and scraped into boiling water.\u003Cbr \/\u003E\u003Cbr \/\u003EHere in Germany, in Switzerland, in Austria and in Italy you can find ready made Spaetzle in the supermarkets either dried or fresh. However, the tedious work to make your own fresh Spaetzle really will be much appreciated by all those sitting at the dinner table. Your kitchen will look like a bomb has exploded in it, but the smiles all around will make you feel so satisfied that you know that you will do this again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC00062.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/200\/DSC00062.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EI am sure Rainer's grandmother probably used a simple board and scraper to scrape the dough into the boiling water. Nowadays we can buy what is known as the Spaetzle press. There are many different types of presses available on the market, but I know a few people that still choose to use a simple board and scraper!\u003Cbr \/\u003E\u003Cbr \/\u003EAnother very important ingredient in making the cheese spaetzle is naturally the cheese.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing good sorts of cheese is very vital here. In Europe we are spoilt for choice when it comes to the selection of cheese. The Allgaeu Emmentaler is always one preferred type of cheese and a \u003Cspan style=\"font-style: italic;\"\u003EBergkaese\u003C\/span\u003E, a cheese that is made during the summer months in the 70-120 days  the cows graze high in the Alp mountains. A \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Gruy%C3%A8re_%28cheese%29\" target=\"wiki\"\u003EGruyère\u003C\/a\u003E would probably also do.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, lets's get on to the recipe.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EDough:\u003C\/span\u003E\u003Cbr \/\u003E500g sifted flour - in Germany one can directly buy special Spaetzle flour, however, any other flour will do. I used just plain white flour.\u003Cbr \/\u003E5 eggs\u003Cbr \/\u003E200-250 ml water\u003Cbr \/\u003Esalt\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003ECheese spaetzle:\u003C\/span\u003E\u003Cbr \/\u003E500g onions - I prefer using red onions as they taste better. Cut in half and then sliced.\u003Cbr \/\u003E125g Emmentaler - grated\u003Cbr \/\u003E225g Bergkaese or Gruyère - grated\u003Cbr \/\u003E100g butter\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMethod:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EBasic Spaetzle Recipe:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC00064.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/200\/DSC00064.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EIn a mixing bowl add the flour and all the eggs. With an electric dough kneader, start kneading the mixture. Slowly add the water until the dough in a sticky, runny mass. A good test is when it slowly runs from a spoon in a gooey consistency.\u003Cbr \/\u003E\u003Cbr \/\u003ESet aside and covered, allow to rest for half an hour.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pot bring salted water to a boil. Fill the press until the bottom is covered with the dough. Gently press the dough in small \"blobs\" or buttons into the boiling water. Sieve out each batch after approx. 2 minutes or when the spaetzle swim on the surface of the water. Repeat this until the dough has been used up.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EAllgaeu Kaesespaetzle:\u003C\/i\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC00070.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC00070.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EPreheat oven to approx. 180°C.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a hot frying pan melt part of the butter and gently sautè the onion rings until they are soft and slightly caramelized.\u003Cbr \/\u003E\u003Cbr \/\u003EMix the two types of cheeses together in a bowl.\u003Cbr \/\u003E\u003Cbr \/\u003EIn an oven proof dish cover the bottom with some spaetzle, cover this with a layer of cheese. Add another layer of spaetzle, then a layer of cheese. Repeat this method until all the ingredients have been used up. The top layer should be covered with a layer of cheese. Salt and pepper each layer as you go along.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread the caramelized onions over the top. Sprinkle the top with a few butter flakes. Covered place in the oven and bake until the cheeses have melted - aprox. 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with a nice chilled white wine.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003EWhat can I say? You sit down on the dinner table, looking at the hungry faces around you. Each cannot wait to tuck into this. The suspense, if strenuous effort in the kitchen paid off, is killing.\u003Cbr \/\u003EOnce you cut portions into the kaesespaetzle you are greeted by a fantastic fragrance of cheese and onions.\u003Cbr \/\u003EA bite and everything melts into your mouth. The mixture of the cheeses and the sweetness of the onions is delectable. The spaetzle itself is light and spongy - perfect.\u003Cbr \/\u003E\u003Cbr \/\u003EI say this often when it comes to noodles. Soeren loves noodles in all forms, shapes and types. This is so perfect for kids that you just know you will be satisfying their picky tastebuds. Although he picked out the onions he cleared away everything on his plate.\u003Cbr \/\u003E\u003Cbr \/\u003ETom found this too good to be true. His joke at the table was \"An Indian that cooks better German food than the German!\" \"The German\" being Rainer in this case.\u003Cbr \/\u003E\u003Cbr \/\u003ERainer, thanks buddy. We've got to do this again ;-)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114579346408244045\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/allgaeuer-kaesespaetzle-cheese.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114579346408244045"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114579346408244045"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/allgaeuer-kaesespaetzle-cheese.html","title":"Allgaeuer Kaesespaetzle - Cheese Spaetzle from the Allgaeu"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114448766768531536"},"published":{"$t":"2006-04-08T14:11:00.000+02:00"},"updated":{"$t":"2008-02-20T08:06:10.259+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Mustard Eggs - Senf Eier"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02713.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02713.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003EEvery now and then I get people saying \"We really look forward to some German dishes on your blog.\" To be honest I have not really presented anything really German as yet. I have tingled through Chinese dishes, mixed up a couple of Indian meals, concocted many Italian recipes, but German .... haven't done that yet. \u003Cbr \/\u003E\u003Cbr \/\u003EI know, I know! I live in Germany am together with a German and have a son who is half German, so what am I waiting for? To be honest I find German dishes and meals \u003Ci\u003Every\u003C\/i\u003E heavy. After having a typical German dinner I normally feel like a ton of rocks. So, I normally leave the German cooking to my mother-in-law and enjoy it rarely but then a lot more.\u003Cbr \/\u003E\u003Cbr \/\u003EHaving said that I decided to make something German today for a few reasons. \u003Cbr \/\u003E\u003Cbr \/\u003EIt is a very light dish. Instead of serving it with potatoes you can use rice and it works really well with a light green salad. \u003Cbr \/\u003E\u003Cbr \/\u003EEaster is just around the corner and I thought this would be a superb alternative to the usual Roast \u0026 Co. that is usually served up at Easter. Being really easy and super quick it gives the cook the opportunity to enjoy the time with family and friends, instead of slogging away in the kitchen. \u003Cbr \/\u003E\u003Cbr \/\u003EI am also honored to present this recipe at \u003Ca href=\"http:\/\/chefmichele.blogspot.com\/2006\/04\/special-day-and-guest.html#links\" target=\"michele\"\u003EChef Michele's\u003C\/a\u003E as one of her weekly Guest Bloggers.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope you enjoy it, whatever the reasons are you choose to serve these delicious \u003Ci\u003ESenf Eier\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E8 Eggs - hard boiled (approx. 8 minutes) and cut in halves\u003Cbr \/\u003E1 yellow onion - chopped\u003Cbr \/\u003E1-2 tablespoons butter\u003Cbr \/\u003E2 tablespoons white flour\u003Cbr \/\u003E400 ml Vegetable fond\u003Cbr \/\u003E150 g Crème fraiche or heavy cream\u003Cbr \/\u003E2-3 tablespoons dijon mustard\u003Cbr \/\u003E1\/2 cup fresh dill - chopped\u003Cbr \/\u003Esalt \u0026 pepper\u003Cbr \/\u003E\u003Cbr \/\u003E250g rice - a mixture of plain and wild rice is great\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02715.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02715.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a heated pan melt the butter and add the chopped onions. Gently steam these until soft. Sprinkle with the flour and cook this gently, making sure it does not go brown.\u003Cbr \/\u003E\u003Cbr \/\u003EPour in the vegetable fond and mix well. Add the heavy cream and allow to simmer for approx. 5 minutes. Add in the mustard and salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003ECook the rice according to instructions.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime add the egg halves into the mustard sauce and heat through. Sprinkle the chopped dill over the sauce. Serve this on a heated plate with the rice.\u003Cbr \/\u003E\u003Cbr \/\u003EA nice side dish to this is a big green salad with a light vinaigrette.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cb\u003EVerdict:\u003C\/b\u003E\u003Cbr \/\u003EThere is something about this dish that really makes the mouth water. The smooth creamy texture of the sauce. The ever so light and tangy taste of mustard combined with the eggs. It is hard to believe a dish so easy can offer such a variety of flavors. But it does!\u003Cbr \/\u003ESoeren polished away an egg and a half with a large helping of rice. Tom? I stopped counting after his third helping. At first he was disappointed that I was serving this with rice instead of potatoes (I said he was German, didn't I?) but once he tasted the combination with the wild rice he said it was just perfect."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114448766768531536\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/mustard-eggs-senf-eier.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114448766768531536"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114448766768531536"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/mustard-eggs-senf-eier.html","title":"Mustard Eggs - Senf Eier"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"4"}}]}});