Dezember 07, 2014

Ja es ist wieder soweit, die Zeit im Jahr in der es nach Zimt und Nelken duftet, wir uns auf knirschende Kufenweisse Liftfahrten und wärmende Musik, zu voll geschmückte Bäume und voll gegessene Bäuche freuen.

Mein Speckulatiusteig wird mit einer würzigen Mischung eingerieben. Der Schönste Teil ist ihn vor dem Backen in dünne Streifen zu schneiden, die dann mit Honig zu glasieren und zu sehen wie sie im Ofen knusprig gebacken werden. 
Euch allen (auch den Vegetariern) eine speckige Weihnacht. 


250g Butter
250g braunen Zucker
2 Eier 
150g gemahlene Mandeln
500g Mehl
eine Prise Salz
etwas rote Lebensmittelfarbe

2 TL Zimt, gemahlen
1/2 TL Nelken, gemahlen
1/2 TL Ingwer, gemahlen
1/2 TL Kardamom, gemahlen
1/2 TL Muskat, gemahlen
1 TL Kakao

2 TL Honig zum Bestreichen

Alle Zutaten sollten Zimmertemperatur haben. Mit der Küchenmaschine Butter und Zucker verrühren, Eier zugeben und schaumig schlagen. Mandeln und Mehl zugeben und verkneten.

Ein viertel des Teiges zur Seite legen, den Rest mit 2/3 der Gewürzmischung vermengen. In 3 Teile teilen und mit Lebensmittelfarbe in 3 unterschiedlich starke Rottöne färben.

Jetzt dürfen die 4 Teile beliebig geteilt und geschichtet werden (Grundform ist ein Rechteck von ca. 20x15 cm). Ich lasse unten gerne eine helle "Fettschicht" und lege oben den dunkelsten Teig auf.
Am Ende den Teig etwas zusammenschieben, so ist später das Innere nicht zu gleichmässig.
Die restliche Gewürzmischung oben auf den Speck reiben. In Folie wickeln und mindestens 2 Stunden im Kühlschrank ruhen lassen.

Ofen auf 180°C vorwärmen. Honig in einer Schale mit 2 TL Wasser verrühren.
Speckteig in Streifen schneiden (je dünner desto knuspriger wird er werden, am besten geht das mit einer elektrischen Schneidemaschine und wenn der Teig richtig schön kalt ist), mit Honigwasser bestreichen und ca. 10 Minuten goldbraun backen.


Yes it is this time of the year again, when it smells like cinnamon and cloves, when we look forward to  riding ski lifts and warm musicoverdecorated trees and fullfilled stomachs. 

My Speckulatiusdough is rubbed with a spicy mixture. The best part is cutting it in thin stripes and watch it get crispy in the oven. 
May all of you (vegetarians included) have a spicy christmas. 

(speculoos baconstripes)

250g butter
250g brown sugar
2 eggs
150g almond flour
500g flour
a pinch of salt
some red food coloring

spice mixture
2 tsp cinnamon, grounded
1/2 tsp cloves, grounded
1/2 tsp ginger, grounded
2 tsp cardamom, grounded
1/2 tsp nutmeg, grounded
1 tsp cakao

2 tsp honey

All ingredients should have room temperature. Beat the butter and the sugar with an electric mixer, then add the eggs and beat until frothy. Add the almonds and flour and knead until all ingredients are dissolved.

Set aside 1/4 of the dough. Mix the rest with 2/3 of the spice mixture, then divide it in 3 parts and color it in 3 different red tones.

Now assemble and layer the 4 parts as you wish (base is a rectangle of about 20x15cm). I like to have a light "fat" layer on the bottom and and to put the darkest red on top. In the end, squeeze your rectangle a bit, so your layers won´t look too evenly.
Rub the rest of the spices on the top. Foil and refrigerate for at least two hours.

Preheat your oven to 180°C. In a small bowl, mix the honey and two teaspoons of water. Cut the dough in thin stripes (the thinner the crispier it will get, the best is to cut it with an electric slicer, be sure that the dough is really cold), brush with the honeywater and bake about 10 minutes until golden brown.

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.