-"Glühwein" A German Mulled Wine Recipe-

Glühwein means roughly translated "glow-wine," and is very popular in German-speaking countries. It goes with Christmas like present wrapping and cookie baking. Glühwein is a traditional beverage that is offered during winter and the Christmas holidays including New Years Eve.

This drink is served hot and most of the time made from red wine. White wine can also be used, but is less popular than the red wine version.
The basic recipe for Glühwein is pretty much the same for most countries that enjoy this drink, but can differ in the preparation and adding of spices and other ingredients that make it more unique to a particular country or even families.

No German Christmas market is complete without Glühwein to keep away the winter chill.
It is a long standing tradition and while you can buy pre made bottles of Glühwein it will never be better than homemade.

To make a pot of Glühwein you will need:

- ¾ Liter Red Wine
- ¼ Liter Water
- 3-5 Cloves
- 2 Cinnamon Sticks
- 2 Star Anise
- 1 Lemon
- 1 Orange
- 3 Tbs Sugar

Pour wine and water into a pot and add all the spices. Slowly heat, but do not bring to a boil.
Cut the orange and lemon into slices and add to the pot as well. Leave on the stove for about an hour keeping the wine at a low simmer. After, strain the Glühwein to remove the spices and citrus. Add the sugar to taste and serve hot in large mugs. Place an orange or lemon slice into the mug for some decor.

If you like a bit more kick you can also add a shot of rum or brandy.

Enjoy and please drink responsibly


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-" Vanillehörnchen" Homemade German Christmas Cookies-

Vanillehörnchen are my all-time favorite, traditional German Christmas cookies.
These cookies are quick and easy to bake. I'm sure they will become a family favorite and be gone in no time. Store the Vanillahörnchen in a tin, they will keep for about 3 weeks if you can keep your family from eating them in one sitting.

Ingredients for approx. 25 - 30 cookies

• 260g (2 1/2 cups) plain flour, sifted
• 2 tablespoons vanilla sugar
• 100g (1/2 cup) ground almonds or hazel nuts
• 1 egg yolk
• 200g (1 cup) soft butter
• 1 pinch of salt
• 2 tablespoons icing sugar to dust the Vanillahörnchen

To make you own vanilla sugar

• Put 200g sugar into a jar with a lid, slice one Vanilla Bean, remove the pulp with a small spoon and cut the bean into 2 or 3 pieces. Add the pulp and the vanilla bean pieces to the sugar. Close the jar and let the vanilla sugar rest for a few day, shake now and then. This sugar is so much better than store bought, with lots more aroma and taste.

Directions
Mix the butter, salt, vanilla sugar and egg yolk in a bowl with a hand mixer.
Add ground almonds and flour and knead to a firm dough. 
Divide the dough into quarters and form four rolls, each one about 2 to 3cm (0,78 zo 1,18 inch) thick. Cover the rolls with cling wrap and place them in the refrigerator for about an hour.
Dust your counter top with some flour and cut the rolls into slices (about as thick as a finger) and form little crescents.
Put the Vanillahörnchen on a greased or parchment paper lined baking sheet,
Bake at 160°C / 320°F in a pre-heated oven for 12 to 15 minutes.
Remove the Vanillahörnchen carefully and place them on a cooling rack.
Fill the icing sugar into a small bowl and dust the Vanillahörnchen while they are still warm.

Let the cookies cool completely on a cooling rack and enjoy with a nice cup of coffee or a glass of Glühwein.



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-How To Peel And Cut An Onion Without Crying-

I love onions and they are the backbone for many dishes I love as well, but peeling and chopping onions is something I really don't care for.

There are many tips and tricks on how to prevent the crying while doing the onion cutting. Some are a little wacky, but why is it that we have to cry while chopping onions in the first place?

"When we cut into an onion, we break its cells, releasing the contents inside. This allows chemicals that were previously separated by a cell membrane to combine with each other and with the air. Enzymes and “amino acid sulfoxide” chemicals from inside the cells react to produce a volatile sulfur gas. This gas wafts up from the onion and reacts with the natural water in your eye to form sulfuric acid, which brings about the familiar stinging sensation.
“One of the reasons we cry is to rinse harmful things such as dust and in this case acid out of our eyes, Pain receptors send a message to our tear ducts, prompting a flow of tears to dilute the acid."
                                                                                                                                BY Evan Conway

So what can we do to prevent the crying bit?

Some people seem to be more affected by the weepy fumes than others. So give the suggestions below a try and find the one that works best for you.

1. Keep your onions in the refrigerator or place your onion that is to be chopped for 15 minutes in the freezer. The cold slows down the release of the fumes that make you cry

2. Use a really sharp knife and try to cut the onion instead of chopping it. When you crush the onion which chopping really is, the chemicals in the onion will release faster.

3. Wear goggles. You will look a tad goofy, but who cares?

4. Put your chopping board next to the stove under the range hood and turn the fan on high, as to suck the fumes away from the air around you.

5. Cut the onion in half and dip it in salt or lemon water for a moment.

cut the onion in half and dip it briefly in salt water or lemon water.

Read More at <a href='http://www.eatwell101.com/peel-chop-onions-without-crying-chopping-onion-without-tears'>10 Ways to Peel and Cut Onions without Crying</a>,10 Ways to Peel and Cut Onions without Crying, Copyright © <a href='http://www.eatwell101.com'>Eatwell 101</a>

cut the onion in half and dip it briefly in salt water or lemon water.

Read More at <a href='http://www.eatwell101.com/peel-chop-onions-without-crying-chopping-onion-without-tears'>10 Ways to Peel and Cut Onions without Crying</a>,10 Ways to Peel and Cut Onions without Crying, Copyright © <a href='http://www.eatwell101.com'>Eatwell 101</a>

6. Chew on something like gum or a piece of bread.

7.  Using the natural acid of lemon juice or vinegar can help reduce the possibility of irritation. To give this method a try, just wipe down your knife with either and cut away!

8. Light a candle, this trick might be worth a try. Some people  say the gas released from the onion will be drawn to the flame. If this doesn't work at least you have a nice romantic mood in your kitchen.

9. Instead of cutting your onion into rings (against the grain) cut them into strips (with the grain), slicing from one end to the other. That disrupts fewer cell walls and releases fewer oils.

10. Have someone else cut the onion for you!

I hope one or more of these methods will keep you from crying and make the task of peeling and dicing onions a little bit easier and more enjoyable.

If you have a tip on how to cut onions please leave a comment.


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-German Cabbage Rolls-

 

Last night we had German Cabbage Rolls for dinner. 

This dish is so very German and one of my favorites. I grew up eating Cabbage Rolls on regular basis. We call them "Kohlrouladen." You see them made with a tomato sauce and rice added to the meat filling a lot, but in my family we preferred a brown gravy and the filling without rice. 

So that is the way I learned to make them and how I will share the recipe with you.

The number of rolls you get will of course depend on the size of your cabbage head and the amount of filling you make.

This is an easy recipe to follow and I'm sure you will love this dish as it is very tasty and satisfying.

Cabbage Rolls are low carb and fit right in with your diet if need be.

 

German Cabbage Rolls Recipe

Ingredients:
- 1 medium to large head of cabbage
- 1 lb ground lean beef or ground turkey
- 1 large egg
- 1 small onion, chopped
- 1/2 cup bread crumbs
-  salt
-  pepper
- 2 tbsp oil and 2 tbsp butter
- 2 cups beef broth
- 1 - 2 tbsp corn starch

toothpicks or cooking thread for securing cabbage leafs

Instructions:
Prepare cabbage head by removing the stalk. Cook head in a large pot of boiling, salted water for about 5-10 minutes or until the leaves loosen. Remove leaves.
Prepare your meat filling by mixing together the beef ( turkey) egg, onion, breadcrumbs, salt and pepper.
Put some meat mixture on cabbage leafs. Roll up tight, tucking in sides. Fasten with a wooden toothpick or with some cooking thread.
In a large saucepan, over high heat, add oil and butter. Carefully brown cabbage rolls on all sides. When all have been browned add beef broth so that the liquid almost covers the rolls.
Simmer for about 1 hour.
Carefully remove cabbage rolls and set aside. Remember to remove the toothpicks. Keep rolls warm while you make the gravy.
Mix cornstarch with some water. Add to the liquid in the saucepan until it is the desired consistency of your gravy. Season with salt and pepper if needed.
Serve cabbage rolls with potatoes (salt potatoes or mashed)

Enjoy and thank you for looking

-World Market Mini Haul!-

When I'm in the city shopping, the last stop I always make is at the World Market Store. 

I love browsing through the different sections of the worlds products.

From furniture and accessories, to food and drink from India, Italy, Austria, the Philippines, Argentina and many other countries. I believe 50 different countries in all are represented.

I of course go there to find products from Germany. The selection is not large, but the WM carries a few of my favorite things. I never walk out of the store without buying something. 

This time I found and bought some favorites of mine and my husbands.

Hanuta is a favorite since my childhood.
For years my mom would send me these in care packages, but I'm happy to find them here now as well.

The Oktoberfest in Munich is about to start this weekend. 

On Saturday 9/20 is the arrival of the tent patrons with parade through Munich. With that, one of the greatest German parties will begin. To mark the festive occasion we bought some beer imported from Munich. We're not big drinkers, but now and then we enjoy a beer. 

I don't care for straight beer all that much, which is almost a crime if you're German!

However, I do absolutely love it mixed with Coke. Where I'm from we call it a "Cola Schobbe"

The mix for a Cola Beer is simple. Just pour equal parts of beer and Coke in a glass. 

Preferably a nice big beer mug. This was always my drink of choice, when I went out with my friends. I've tried to make it with different kinds of American beers, but it never really tastes the same as it does with a real German brand of beer. It works kinda OK with the Heineken brand.

 

Hmmm, hmmm Curry Sauce!

This is good stuff and goes great with German brats and sausages. Curry wurst is a fast food type dish in Germany and can be found pretty much everywhere. This sauce is great, but a bit different from the curry ketchup used for curry wurst. This has a sweeter taste. While I really like the sauce I do prefer the spicier curry ketchup. 

Find my Curry Wurst Recipe here

And my all time favorite salad herbs. Maggie #4 these herbs from the dill family are great. 

My dad threw this stuff on any kind of salad and they tasted great. In fact he still uses it.

As you can see on the main picture I also purchased a new Kitchenaid spring form.

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-German Cucumber Salad - Gurkensalat-

It's 93F today and there is nothing more cool and refreshing than a German Cucumber Salad for lunch.
Since my childhood in Germany Cucumber Salad has been one of my favorites.. During hot summer days my mother would make this salad often. Usually on the side of salt potatoes and frikadellen which are a seasoned hamburger patty type dish.

Today I just had some Cucumber Salad all by itself for lunch and here is the recipe if you would like to try it.
It's a very light salad with an exhilarating taste that's delicious anytime of the year.

Ingredients

• 2 cucumbers
• 1 cup sour cream or you can use plain yogurt
• 1 medium to large tomato
• 1 small onion
• 2-4 tsp lemon juice
• 1/2 - 3/4 tsp dill

Note: Instead of just dill i prefer to use  Maggi spices number 4 "crisp salads" which is based on herbs such as dill, parsley, chives and lovage. Ideal for green salads, potato or cucumber salads, but also fish dishes, herb sauces and savory quark dishes. You can find Maggie number 4 herbs in German deli stores

• Pinch of salt 

Instructions

1. Peel and slice your cucumbers, slice your tomato, and dice your onion.
2.  In a bowl, combine sour cream or yogurt with dill (Maggie Number 4) and salt. Add lemon juice to taste. Mix well.
3. Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing. 

Place in the fridge for about 1-2 hours to chill

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-Bienenstich Kuchen-

Today is my husbands birthday!
It's his birthday....it's also Saturday and a beautiful day. A really awesome day to be celebrated, but my poor guy has to work. However, sometime during the coming weeks we will take a long weekend and go somewhere nice in celebration of his big day.
To make today at least a little bit special for him after he comes home from work i baked him his favorite cake.

A Bienenstich Kuchen.....which translated means Bee Sting Cake.

The Bienenstich is a piece of German baking culture and a favorite. It's been said that this cake was invented 500 years ago in the German city of Andernach.

It is a bit of work to bake this cake, but believe me it is a little slice of heaven. If you love honey you will love this cake!

Bienenstich Recipe

For the Dough

• 3/4 cup warm whole milk
• 2 tablespoons honey
• 1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
• 2 cups all-purpose flour, plus more for surface
• 5 tablespoons unsalted butter, softened, plus more for bowl and pan
• 1/4 teaspoon salt

Topping

• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 2 tablespoons confectioners' sugar
• 1/8 teaspoon salt
• 2/3 cup sliced almonds

 Cream Filling 

• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 1/2 cups whole milk
• 5 tablespoons honey, divided
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 teaspoon pure vanilla extract
• 1/2 cup very cold heavy cream

1. Cake: Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, butter, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together on high speed until mixture begins to form a ball and is smooth, about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough (but make and cool glaze first).

2. Topping: After dough has risen 30 minutes, melt butter and honey in a small saucepan over medium heat. Stir in confectioners' sugar and salt until smooth. Stir in almonds until well coated. Let cool.

3. Preheat oven to 400 degrees. Butter an 8-inch square baking pan, and line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Roll out dough into a 7-inch square on a lightly floured surface. Transfer to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.

4. Pastry cream: While cake is cooling, mix together granulated sugar, cornstarch, and salt. Place egg yolks in a medium bowl, then whisk sugar mixture into egg yolks until smooth. Meanwhile, bring milk and 3 tablespoons honey to a boil in a medium saucepan over high heat. Pour a small amount into egg mixture, whisking constantly. Gradually whisk remaining milk mixture into egg mixture; when thoroughly combined, pour back into pan. Cook over medium heat, whisking constantly, until mixture thickens and begins to boil; continue to cook and whisk until mixture is very thick, 3 to 4 minutes. Remove from heat, and whisk in butter and vanilla. Transfer pastry cream to a bowl, and cover surface with plastic wrap. Refrigerate until completely cold, at least 2 hours or overnight.

5. Whisk pastry cream in a medium bowl until smooth. Whisk heavy cream with remaining 2 tablespoons honey in a separate bowl until medium peaks form. Fold a third of pastry cream into whipped-cream mixture with a rubber spatula. Fold whipped cream mixture into remaining pastry cream in 2 additions.

6. Cut cake in half horizontally with a serrated knife. Spread pastry-cream mixture on bottom layer, leaving a 1-inch border to help prevent the cream to squish out over the edge. Place remaining cake half, almond side up, on top, and press gently to push cream out to the edges. Refrigerate until chilled through, at least 45 minutes and up to 3 hours. Slice with a serrated knife, and serve.
   
   
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