Tag Archives: clove

November 9th, 2017

Berchtesgadener Stuck for the Blog-Anniversary

Berchtesgadener-Stuck-36Like each year at this day in November I want to add a “can you believe this” when I write down the age of this blog. With now nine years the blog feels sometime like a mammoth in a modern time. And just like Micha I sometimes miss the gone days when the blog world was small and young and mainly add-free. I miss the times when every blog had its own blog roll. Past then I could spent hours surfing through the favourite blogs from other bloggers, finding new favourites while I travel through the sites. Nowadays my journeys are often interrupted as many blogs does not share their favourites anymore. Why I can’t understand but I moan about the lost connections and interactions. And I’m more then happy when I find a blog that stands out from the mass and which has a blogroll of its own. Then I will add it to may blogroll, for which I still care a lot. I keep an eye on it so it contains only active blogs (inactive but good blogs can be found have their own special blogroll). You can the blogroll on the left side when you scroll down a bit.

But enough from nostalgia! Another thing that I care a lot for is my growing collection of traditional bread recipes. I like the stories and memories connected with this breads. And so I continue to collect what I can found. There are so many little gems just waiting to be discovered! If you know one – please share the description with me!

Berchtesgadener Stuck (2)[3]A good example for connected stories is the Bertesgadener Stuck. It is a bread which stems from the traditional bread sharing with poor ones at All Souls day which can be found in many regions of south germany. The local custom in Berchtsgarden of “Stuck Betteln” (asking for stuck rolls) was alive until the 1920s. Around this time this custom was banned. But the stuck recipe was kept alive as the bakeries started to sell the rolls from September till Santa Claus day.

An intersting point of the recipe is fact that the unsweetened dough is well seasoned with cinnamon, clove and sometimes other spices. I added a bit of bread spice (coriander, caraway, fennel) but only so much to create a deepness in flavour. The sweetness stems from the added Zante currants. And once again the bread contains some rye – I find it interesting how many traditional sweet breads in Germany exists which are partly made with rye flour!

Berchtesgadener Stuck

yields 2 Bars of 6 RollsBerchtesgadener-Stuck-13

Rye-Poolish

  • 100g rye flour Type 1150
  • 200g Water
  • 0,5g fresh yeast

Soaker

  • 200g zante currants
  • boiling water

Dough

  • Rye-Poolish
  • 400g flourType 550
  • 100g Water
  • 20g Butter
  • 15g Malt (inactive)
  • 2g Malt (active)
  • 10g Salt
  • 10g fresh yeast
  • 5g grounded cinnamon
  • 0,5g grounded clove
  • 2g grounded Bread spice (coriander, Fennel, Caraway)

Mix all ingredients for the poolish and let it rise for 14-16 hours at room temperature.

Soak the currants in boiling water for 15 min, then drain very well.

Knead all ingredients for the dough for 5 min at slow speed and 10 min at fast speed. Now knead in the currants by hand. The dough should be now soft, but not sticky.

Let the dough 90 min.

Divide the dough into 90g portions and form them into round rolls. Place always six rolls next to each other in two columns.

Proof for 90 min.

Preheat the oven to 250°C.

Mist with water and bake with steam for about 25 min at 250°C.

December 23rd, 2013

Chai Syrup

Chai Sirup

Who still needs a present for Christmas has to hurry up now. A delicious last minute present for people with a sweet tooth is this Chai Syrup. And with a flask of Chai Syrup the next Chai Latte is just a question of warm (maybe frothed) milk.

For the syrup you just need some black tea, some spices, water and sugar and ten minutes time. And then you can fill your syrup into glasses or flasks and wrap them up for Christmas. Or you keep a flask for your one…

 

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December 21st, 2012

Pepparkakaor

PeppakakorIs 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 Smiley mit geöffnetem Mund!

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!

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December 19th, 2012

Chocolate & Spice Almonds

Schoko-Gewürzmandeln

Christmas eve is now near. And the nearer this day comes the more I enjoy the fragrance of almonds, cinnamon, vanilla, clove and other spices. And when I read a recipe for Chocolate Almonds I knew instantly that I has to try this recipe. But – and I knew this instantly, too – that I would have to make spiced chocolate almonds, with cinnamon, cardamom and vanilla – just like the delicious chocolate almonds that you can buy at this time of the year.

They are not very complicated to make but to coat them with chocolate needs some time. The chocolate is added in small increments and then the almonds have to be stirred until the chocolate sets. And then the next increment of chocolate  is added…  And that repeatedly until the almonds are covered with a thick layer of chocolate. It is a similar principal as dipping candles.

When the almonds are done you have to find a save spot hide the almonds, otherwise small or big christmas mice will eat them Zwinkerndes Smiley

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December 4th, 2010

Apfelpunsch

ApfelpunschI like Christmas markets – if they are not crowded – and when I visit one with friends or colleagues we normally end our tour at a Glühwein stand. I do not like Glühwein not so much so I drink one of the non alcoholic drinks their offer. The hot chocolate is often not so good and the qualitiy of the “Kinderpunsch” differs very much from market stand to market stand.

This year I tested one that was just made from white grape juice and spices which was not bad but for my taste it was to sweet. And then I discovered the Apfelpunsch stand at the Christmas market on the Altermarkt in cologne. This was very delicious, a not so sweet heated apple juice, seasoned with cinnamon and clove.

Coming home after a long walk in the snow we both liked something hot to get warm again. And so I recreated the Apfelpunsch at home. It is easy to prepare and delicous so I think I will serve the punsch more often this winter. Continue reading