Bread, silent word of a gesture of friendship

. Bread, which fundamentally unites men and for which they wage war .     The history of bread goes back at least 30,000 years. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentationContinue reading “Bread, silent word of a gesture of friendship”

Bitter, sharp, packed so neat

  LEMONS By Samy Stein Bitter, sharp, packed so neat Whose for a lemon treat? Suck it slow, your mouth contorts Eat it quick, you might feel sick But add it little to a drink or whip it in some cream and sink your spoon into the lemon-goo I bet , like me, you likeContinue reading “Bitter, sharp, packed so neat”

Down to earth Where we humans are

. Alle Jahre wieder kommt das Christuskind auf die Erde nieder, wo wir Menschen sind. Kehrt mit seinem Segen ein in jedes Haus, geht auf allen Wegen mit uns ein und aus. Steht auch mir zur Seite still und unerkannt, dass es treu mich leite an der lieben Hand. Sagt den Menschen allen, dass einContinue reading “Down to earth Where we humans are”

… zwei Gulden und sechsunddreißig Kreuzer …

. … Da nimm einen leeren Sack, denn du wirst was heimtragen. Da nimm meinen Stecken, denn es ist viel Schnee, und da nimm eine Laterne, denn der Pfad ist schlecht und die Stege sind vereist. Du mußt hinabgehen nach Langenwang … … Überall in den Häusern wurde gemetzgert, gebacken, gebraten, gekellert; ich beneidete die Leute nicht; ichContinue reading “… zwei Gulden und sechsunddreißig Kreuzer …”

He’s the little boy that Santa Claus forgot

. . This is a re-blog of a previous rant of mine. I just thought it appropriate since I was making Weihnachtsstollen just a couple of days ago. For me this is the beginning of the end of the year, and beginning of the festive season. .   He’s the little boy that Santa Claus forgot,Continue reading “He’s the little boy that Santa Claus forgot”

honeycomb, flakiness and ‘au beurre’

. . Fresh and flakey on the outside, a slightly chewy honeycomb texture on the inside … it tastes of toasted buttery caramelisation, tangy undertones of Normandy milk, the sweet richness of cultivated yeasts and long fermentation. Buttery streaks on your fingers, tiny, and sometimes not-so-tiny shards of golden-brown flakes of crust on your shirt …Continue reading “honeycomb, flakiness and ‘au beurre’”

getting the monk drunk …

. My version of Besoffener Kapuziner … Walnut-Apple pudding, soaked in lightly spiced and sweetened Muskadet Wine, served with vanilla ice cream and a brandy sauce . Back home in Austria, especially in Vienna, we like to blame, or credit, the Kapuziner Monks for a range of alcoholic delights. Not least the Kapuziner Kaffee, which ultimately becameContinue reading “getting the monk drunk …”

it had to be …

. Opéra cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. According to Larousse Gastronomique “Opéra gateau is an elaborate almond sponge cake with a coffee andContinue reading “it had to be …”

the crescent for christmas

. … it is Viennese, and that’s that ….  . There is nothing that says Christmas more than a this little crescent-shaped cookie called Vanillekipferl. It is the star of any and every household’s cooking repertoire. It is the pride of every self-respecting wife, mother, grandmother, and sometimes even husband, father, and I am notContinue reading “the crescent for christmas”

A ‘Kipferl’ … it was …

. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl). The “birth” of the croissant itself – that is, its adaptationContinue reading “A ‘Kipferl’ … it was …”