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!
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…
When I saw Hot Cross Buns on an English Blog some years ago, I was fascinated by their look and the describtion of the spices (cinnamon, allspice, cardamom). But living together with a person who does not like raisins at all, baking them never made sense to me.
But this year I learned that in Australia and New Zealand Hot Cross Buns are often baked with chocolate instead of raisins. That was the solution to my problem!
And so I baked Hot Cross Buns for Breakfast on Easter Monday. I made the sleeping long variation – like my Burger Buns the Hot Cross Buns are made with only a tiny bit of fresh yeast, so I can form them the night before. They proof by roomtemperature and the next morning I only had to pipe the crosses and put them in the oven. And until I cooked coffee and prepared our breakfast table, the buns are done.
Is there a better start in a day then with a cup of coffee and still hot chocolate hot cross buns with the flavour of cinnamon, cardamom and allspice?
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
There was a delicious looking recipe in the christmas cookie edition of the magazine “Brigitte”. I do not read this magazine, but I like their cookie recipes and so I was very happy that you can download their recipes as well. The recipe I fell in love with was a Spritzgebäck seasoned with cacao and allspice. I mixed the dough and tried to pipe some cookies. But then I had to realize that I either need a stronger piping bag or that the dough was to dry. And so I put the dough in the fridge and started to rethink the plan. And after half an hour the dough had the perfect consistence for rolling and I had a new plan.
And so I rolled the dough, cut out circle, filled them with a hazelnut and quince jelly filling and folded the sides of the cookie so they formed little triangles. The mixture of allspice, quince and hazelnut fits together very nicely. So I’m not longer disappointed over the original recipe but very happy with my variation of the recipe.
Some of the best recipe are made by chance. And by chance I bake this delicious Potato Carrot Bread. We had a dish called “Möhren untereinander” for Supper. This is made of mashed potatoes and carrots, a typical dish in the Rhineland. And when we had some leftovers, I decided to bake a bread with it. I love all kinds of potato bread and so a potato carrot bread sounded perfectly to me.
After kneading the dough was still sticky but after three rounds of fold & strech the dough get a smooth sureface and was easy to handle.
In the oven the bread developed a very nice ovenspring and developed a thick, crunchy crust wiht a soft crumb. The taste is complex due to the sourdough and the subtle note of allspice, nutmeg and caraway. It goes perfectly with a bowl of soup or alone with some butter and fleur de sel.
For MCs Spicy Buns I need a spice mixture which I could not get here. And so I decided to try a own mixture – something that worked even better then expected. I think I will use my winter spice mix often for baking this winter
In the morning the mist is already lingering in the valley I am living in, the air is getting colder and some windy and rainy days made it clear: Autumn is finally here. And so the first windfall from my parents garden is waiting in my kitchen to be used in some delicious recipes.
But what should I do with them? Appel strudel, Apple cake or Apfelküchle are all good recipes, but I was longing for something else. Something with yeast. Something like Cinnamon-rolls?
And so I started a yeast dough and bake some Apple-Cinnamon-Rolls. They are filled with a cream made of egg, butter, almonds and cookie crumbles, which I topped with finely chopped apples. Cinnamon is the main flavour in the seasoning, but a touch of allspice and cardamom add a little bit of deepness it.
A gorgeous treat, perfect for the early autumn!