A Feline Foundling and Steeped in Red

Two years ago we found a little stranger on our doorstep, attracted by the tantalizing smell of barbecued chicken, and my (universally understood) call to the food bowl: "Miez, Miez, Miez (= kitty, kitty, kitty)!" The little Maine Coon was skin and bones under her pretty fur, and ate ravenously what we gave her. She … Continue reading A Feline Foundling and Steeped in Red →

NOUGAT TORTE

Looking for a birthday cake for my smart and pretty, but lactose intolerant stepdaughter, I leafed through my German and Austrian pastry baking books. Nearly every one of those gorgeous torte recipes listed whipping cream as main ingredient.The solution to this problem? Here it comes: chocolate lover's dream and almost lactose free - Nougat Torte … Continue reading NOUGAT TORTE →

APFELKUCHEN WITH ALMONDS AND APFELKORN CREAM

DOUGH125 g all-purpose flour50 g whole wheat pastry flour (or more all-purpose flour)1 tsp. baking powder75 g butter1 egg30 g sugar1 tsp. vanilla extract1 pinch salt25 g almond meal FILLING750 g apples, mixed, (I used Granny Smith, Honeycrisp, Macoun)juice of 1 lemon150 g butter, softened75 g brown sugar1 tsp. vanilla extract1 egg1 tsp. lemon zest, … Continue reading APFELKUCHEN WITH ALMONDS AND APFELKORN CREAM →

A bag full of apples, a dreary day and German Apfelkuchen – Eine Tüte voller Äpfel, ein trüber Tag und Apfelkuchen

Last week we bought a bag full of assorted apples from a farmer. Not only the bag was huge, the size of some of the apples (Macoun) was gigantic, too. What to do with all these beautiful apples? A dreary day makes you think of comfort food, and there's that old saying: "Life is uncertain … Continue reading A bag full of apples, a dreary day and German Apfelkuchen – Eine Tüte voller Äpfel, ein trüber Tag und Apfelkuchen →

EXTRAORDINARY MULTIGRAIN SANDWICH BREAD

Now and then I need some toasted bread. The supermarket varieties are, of course, off limits. A loaf that cowardly yields, without putting up any resistance to my probing finger, is not worthy of a Black Forrest ham or Fontina cheese topping. I want my toast to delicately soften a bit when I spread it … Continue reading EXTRAORDINARY MULTIGRAIN SANDWICH BREAD →

PUMPKIN CHEESECAKE

CRUST225 g chocolate wafers (2 cups crumbs)1 tbsp. brown sugar99 g butter, melted (7 tbsp.) FILLING680 g cream cheese (3 packages), at room temperature235 g pumpkin purée (1 cup)12 g all-purpose flour (2 tbsp.)1 pinch salt150 g sugar (3/4 cup)1/2 tsp. cinnamon, ground1/2 tsp. ginger, ground3 tbsp. Port1 tbsp. vanilla extract4 eggs, at room temperatureTO … Continue reading PUMPKIN CHEESECAKE →

FLEISCHSALAT – A COLD CUT FOR FEINBROT

Hier geht's zur deutschen Version dieses Posts Every German butcher offers Fleischsalat (meat salad) for the same reason that supermarkets in Maine offer lobster bisque - to use their leftovers. Fleischsalat is made with ham or bologna, pickled gherkins (I don't like the very salty kind) and mayonnaise. In Germany Fleischsalat is such a common … Continue reading FLEISCHSALAT – A COLD CUT FOR FEINBROT →

GERMAN PLUM CAKE – PFLAUMENKUCHEN

150 g all-purpose flour50 g whole wheat pastry flour (or also all-purpose flour)100 g sugar1 tsp. cinnamon, ground150 g butter, cold, cut in small cubes1 egg50 g/1/4 cup almond slices or slivers500 g prune plumsIn the bowl of a mixer, stir together flour, sugar and cinnamon. Add butter cubes and egg. Mix with paddle attachment … Continue reading GERMAN PLUM CAKE – PFLAUMENKUCHEN →