Blood Oranges & Bourbon

September 05, 2014

Orange Marmelade has always been my favorite. Bitter and sweet at the same time, it is the perfect companion for some stinky cheese or a big slice of Frankonian Sourdough bread with a layer of butter.... and this orange golden Bitterness.

This fabulous recipe is from Suzanne Fuoco (who runs Pink Slip Jam in Oregon, Portland, a small-batch business making jams, marmalades and chutneys using organic, seasonal and mostly local fruits) and I photographed it for the current number 13 of Kinfolk Magazine.  

Blood Orange & Bourbon Marmalade

8 medium blood oranges
4 Meyer (or regular) lemons 
4 cups (1 liter) water
1 cup (235 milliliters) bourbon
5 cups (1 kilogram) granulated sugar
1 teaspoon ground cloves

Remove the rind of the oranges and lemons with a vegetable peeler or a zester, slicing the rind into thin strips.
Squeeze the juice from both fruits, discarding the white pith and seeds. Put the rind, juice and pulp into a large saucepan.
Add the water and bourbon to the saucepan. Bring to a boil over high heat, then reduce heat. Cover and boil gently for 30 minutes.
Add the sugar and cloves to the saucepan of citrus and bring back to a rapid boil. Continue to boil rapidly uncovered while stirring frequently, about 15 to 30 minutes, or until the mixture forms a gel. Test for the right gel stage by drizzling a small amount of marmalade on a plate that has been chilled in the freezer, then turning the plate at an angle. If the tiny bit of jam runs down quickly, it needs further cooking. If it slowly moves down the plate or stops, it is done. Remove the marmalade from the heat.

Ladle the mixture into sterilized jars (1/2 pint size) .
Allow 24 hours to cool.
Unopened jams and marmalades will be preserved for 1 year. Refrigerate after opening.
Makes eight 8-ounce jars

as simple as cherry pie

Juli 29, 2014

It seems to me that the greatest findings in life are those who ask for only few ingredients:

Pitting night dark cherries from Tirol, listening to sweet music and dancing in my kitchen with violet fingers 
(and of course, finding some overlooked cherry stones in the pie to spit them as far as you can)

Yes, it is as simple as this.

Pitted Cherry Pie

Dough (Pâte à brisée) 
250 g flour 
125g cold butter 
1 teaspoon sugar 
1 teaspon salt 
1 Egg 
some drops cold water 

500g dark cherries 
200g huckleberries 
3 tablespoons sugar plus 1 for sparkling 
2 tablespoons cornstarch

Mix the flour, sugar and salt on your surface. Add the butter, cut into pieces and "sabler" (that means rub it together with your fingers, until the flour turns yellow and resembles coarse meal).
Now add the egg, kneed it in and and add some water if needed (only a teaspoon at a time). Wrap dough in plastic, pat into a disk and refrigerate for at least 1 hour or up to 3 days.

Pit the cherries and mix them with huckleberries, 3 tablespoons sugar and starch in a big bowl.

Roll out the dough on a floured surface. Drape it over the buttered pie plate. Gently use your fingers to press it in. Cut the edges with scissors to get a nice rim.
Use the trimmings to cut out the some dots (you can use an empty bottle cap for that).
Fill the cherry mixture in the pie shell, place the dots on it, sprinkle with sugar and refrigerate again for 30 Minutes.

Bake until golden brown for about 50 minutes at 180°C.

Miami Beach and some Sun

Mai 14, 2014

all images © Kathrin Koschitzki

I love Miami Beach, its beautiful soft colors and warm water.
I bought a hat and took a long walk to see all the formidable Art Deco Buildings wearing my Salt Water Sandals.
If you ever visit, you should have some Stone Crabs and melting ice-cream at the beach. And, of course, try a piece of Key Lime Pie. This is how the sun tastes. 


100 g unsalted butter 
150g crackers (I use Leibniz Kekse) 
75 g sugar 
a pinch of salt

800g sweetened condensed milk 
130 g sourcream 
200 ml freshly squeezed key lime juice 
2 tablespoons key lime zests 

200 ml heavy cream 
2-3 more key limes, cut into slices 

Melt the butter and crush your crackers into crumbs. Mix together crumbs, butter and sugar. In a 24 cm pie plate, press the dough down with your fingers and form a rim.
Prebake the crust at 175°C for about 10 minutes until lightly browned. Remove from oven and let cool.

Whisk together condensed milk, sour cream, key lime juice and zests. Pour into your pie crust.
Bake again for about 8 minutes. The surface should not brown! (The inside will still quiver when you touch the pan). Chill pie thoroughly before serving.

Whip the cream with an electric mixer until stiff.
Pipe around your Lime Pie (or just add a spoon on every piece when serving) and add some slices of key limes.