EXPAT’S CRAVINGS: RHABARBERSCHORLE – RHUBARB SPRITZ

When I'm traveling in Germany and look for a refreshing, non-alcoholic drink with my meal, I ask for Rhabarberschorle (rhubarb spritz). I never liked sugary beverages, and don't care for sweet sodas at all. Rhubarb juice, mixed with sparkling water, is the perfect summer drink, and almost every restaurant in Germany has it on its … Continue reading EXPAT’S CRAVINGS: RHABARBERSCHORLE – RHUBARB SPRITZ →

BLUEBERRY HAND PIES – OTHER FRUITS WELCOME!

Hier geht's zur deutschen Version dieses Posts Our ABC July project was exactly what I needed to welcome summer after a rain drenched June: Blueberry Hand Pies, a recipe from King Arthur Flour. These cute portion-sized pies combine two major food groups: buttery pastry and fruit!Since our wonderful native Maine blueberries were not ripe yet, … Continue reading BLUEBERRY HAND PIES – OTHER FRUITS WELCOME! →

RHUBARB-EIERSCHECKE-TORTE – A DRESDEN SPECIALTY

Hier geht's zur deutschen Version dieses Posts The first time I heard about a cake called "Eierschecke", when I saw my cousin Uta's post in facebook. "Eier" is the German term for eggs, and "Schnecke" (snail)) is a common name for pinwheel shaped pastry, but I had not the slightest idea what "Schecke" meant, … Continue reading RHUBARB-EIERSCHECKE-TORTE – A DRESDEN SPECIALTY →

RHUBARB VANILLA CREAM TART

Rhubarb Vanilla Cream Tart - a marriage of tart and sweet, with Bourbon vanillaI always liked rhubarb. It grew abundantly in our garden, and my sister, my two cousins, and I were admonished not to eat it raw - especially not the leaves - in the same way we were told not to bite into … Continue reading RHUBARB VANILLA CREAM TART →

RHUBARB UPSIDE-DOWN CAKE

CAKE170 g butter, softened, (1 1/2 sticks)454 g rhubarb, cut on a sharp diagonal 1.5 cm/1/2 inch thick250 g sugar135 g all-purpose flour50 g whole wheat pastry flour7 g baking powder, (1 1/2 tsp.)⅛ tsp. salt0.5 tsp. orange zest1 tbsp. Grand Marnier2 eggs235 g sour cream, (1 cup) TOPPING57 g butter, melted, (4 tbsp.)60 g … Continue reading RHUBARB UPSIDE-DOWN CAKE →