Liquors and Sneakers – Sprituosen und Turnschuhe

I always have a great variety of liquors in my house. There are some beers I like to drink, some wines I keep mostly for dinner parties (Richard being one of those unlucky individuals who get headaches from even small amounts of alcohol), and numerous bottles of liqueurs, sherry, brandy, vodka etc. to add the … Continue reading Liquors and Sneakers – Sprituosen und Turnschuhe →

LIMONCELLO CHEESECAKE (deutsch)

TORTENBODEN:227 g Braune Kuchen (Pfefferkuchen oder andere Kekse)13 g/1 EL Zucker100 g Butter, geschmolzenFUELLUNG:680 g Philadelphia, zimmerwarm (3 Pck.) 173 g Saure Sahne, zimmerwarm15 g/2 EL Weizenmehl Typ 4051 Prise Salz150 g Zucker1 EL Vanille-Extrakt oder 1 Pck. Vanillezucker2 EL abgeriebene Zitronenschale (2 Zitronen)3 EL Limoncello Zitronenliqueur4 gr. Eier, zimmerwarmZUBEREITUNG:Ofen auf 190 C vorheizen. Kekse … Continue reading LIMONCELLO CHEESECAKE (deutsch) →

LIMONCELLO CHEESECAKE

CRUST:227 g/8 oz Gingersnap cookies (or other cookies) 13 g/1 tbsp. sugar100 g/7 tbsp. unsalted butter, meltedFILLING:680 g/24 oz cream cheese, at room temperature (3 packages)173 g/3/4 cup sour cream, at room temperature 15 g/2 tbsp. all-purpose flour 1 pinch salt150 g/3/4 cup sugar 1 tbsp. vanilla extract 2 tbsp. lemon zest, grated (2 lemons) … Continue reading LIMONCELLO CHEESECAKE →

What To Do With Leftover Cookies – Was kann man mit Keksresten anfangen?

In Germany there's no such thing as a cookie crumb crust. German cheesecake fillings traditionally rest on short crusts, and stale cookies are either eaten by undiscerning kids and dogs, or - illegally - fed to (equally undiscerning) ducks. Some years ago, trying out a Martha Stewart coconut bar recipe (I wish I could find … Continue reading What To Do With Leftover Cookies – Was kann man mit Keksresten anfangen? →

TEBIRKES – DANISH POPPY SEED ROLLS

Hier geht's zur deutschen Version dieses Posts (folgt noch)When I baked Danish Tebirkes for the first time, I revisited my childhood. For many years my grandmother, aunt, two younger cousins and I would spend our summer holidays in Denmark. Every morning before breakfast, my cousin Thomas or I would bike to the little grocery store … Continue reading TEBIRKES – DANISH POPPY SEED ROLLS →

WEIZENBRÖTCHEN – GERMAN EVERYDAY ROLLS

Nobody in Germany thinks of baking regular, plain white rolls at home. You get them freshly baked everywhere, in bakeries, supermarkets, and even in gas stations. Every German region has them, called "Rundstück" in Hamburg, "Schrippe" in Berlin, "Semmel" in Munich, or simply "Brötchen" (= little bread). The typical Brötchen has a crackly crisp crust … Continue reading WEIZENBRÖTCHEN – GERMAN EVERYDAY ROLLS →

Vinschgauer Bread – Vinschgauer Brot

On a trip to South Tyrol (a border area between Austria and Italy) as a student, I first tasted a sample of the spicy rye breads typical for the region. Hiking up the mountains to a "Huette" (a small rustic inn) we were served Vinschgauer Paarlen with homemade butter and smoked ham (Suedtiroler Speck). The … Continue reading Vinschgauer Bread – Vinschgauer Brot →

They’ve Killed The Croissants! – Sie haben die Croissants ermordet!

In Quebec the one thing I'm always really looking forward to is, of course, French cuisine. For Francesca's graduation in Montreal we put up in a fairly nice hotel near campus, and went down for breakfast with pleasant expectations. Heading straight for the croissants I noticed their lack of crispness, cold and tired they were … Continue reading They’ve Killed The Croissants! – Sie haben die Croissants ermordet! →