When Petra bake Jodekager last year, I realized that it has been ages since I bake the very similar Brune Kager. I couldn’t find my old recipe and so I read different swedish recipes to reconstruct it according to my memory. It is a kind of gingerbread which is made with a light syrup. And as I read the labeling of this light syrup in the supermarket some weeks ago and learned that is just made of glucose and invert syrup, I went directly for my homemade Invert syrup instead. This knowledge is really useful as I have always invert syrup in the pantry for making ice cream!
The Brune Kager made with Invert syrup turned out as good as I had them in my memory: thin, crisp and so delicious!
My second contribution for the pumpkin buffet was a pumpkin ice cream. I used the recipe for gorgeous Marzipan ice cream which I served last Christmas as blue print. And like this ice cream the pumpkin ice cream is very creamy and keeps this creaminess even in the fridge. It is the Invert syrup, which makes it is soft. To balance the sweetness of the pumkin, I added a little bit of buttermilk. The mixture of spices is similar to pumpkin pie spice, but with some tonka bean to add a touch of special. The ice cream fits well into the Christmas time with its flavour of cinnamon, cardamom and ginger. Its bright yellow brings a bit of sunshine into the dark, grey days!
I have to warn you: the next posts will be sweet ones! It is partly due to the Christmas time and partly due to sweet things I made for two Ph.d. defence parties in the institute. And I will start with one of those recipes. It was part of the pumpkin buffet we whipped up for one of my former colleagues who is a pumpkin lover. This year, writing and defending her thesis kept her away from enjoying the pumpkin season and so we decided to cook everything with pumpkin for her. We had baked pumpkin, pumpkin soup, pumpkin pie and a savory pumpkin tart and I made pumpkin ice cream and baked Pumpkin chocolate cake and pumpkin fritters for her.
The pumpkin fritters are very much my own style as I worked with yeast instead of baking powder. A bit of sourdough gives them a deeper flavour, but this is optional. Turned either in powdered sugar or cinnamon and sugar they taste best when still warm. But even the next day they are still a treat!
When I’m asked which refreshment I would like to have I answer most of the time “water, please”. For me there is nothing more refreshing then sparkling water! But on humid summer days like the one we have at the moment I sometimes like to have some “flavour” in my water, too. Adding a dash of juice or syrup is then my first choice.
And when I discovered a recipe for a ginger basil lemonade on a flyer a colleague brought to the lab after lunch, I wrote down the ingredients instantly. But – and that is typically me- I did not follow the recipe completely. My variation use lemon instead of lime and I added lemon zests to the syrup as well. And I use less sugar. In the beginning I was a little bit doubtful about the basil, but it fits into the mixture very well, and even my dearest one who is normally no friend of experiments when it comes to lemonade, liked it very much!
Is everyone still here? Or did the apocalypse happened somewhere?
In our little corner of the world the “weather precast for the apocalypse” did not come true (luckily). It is good that I bought my christmas presents already, now I will need them !
With 4°C and a lot of mist this day should be spend on the couch, snuggeled in a warm plaid with a cup of tea and some cookies. On my cookie plate I have some old friends as well as some new. A new recipe besides the Hazelnut Bars and Allspice hats is the recipe for swedian Pepparkakaor
This delicious recipe I found on My Italian Smörgåsbord and I had to try it. It is packed with nuts, spices, malt and honey and they are very delicious. The next time would just exchange the coconut with some hazelnuts, then they will be perfect for me!