Continue to read about my Maui trip on my Wanderlust blog . Click here! 

After all this traveling, I am ready to cook some food at home. Since it is crab season here in Northern California, it’s time to make my cioppino. Click here for the recipe.

If you need a more substantial meal that is absolutely delicious try my Jägerschnitzel. I just made this breaded pork cutlet with a creamy mushroom sauce and I enjoyed every bite of it.  It's the perfect meal for a rainy evening. Click here for the recipe.

This is a German chocolate walnut tart with a shortbread crust. It is a chocolate lover's delight.  Click here for the recipe. 

These chocolate walnut delight bars are great for a crowd. The office will love you for these tasty morsels. Click here for the recipe. 

My husband is the wine expert in the family, so he gets to pick the wineries we visit. Since we belong to the Foley Johnson Wine Club, we always visit their wineries. Click here for our 2018 visit to Napa and read more about their beautiful wineries. If you go, I recommend you pick a few you really like, as there are so many beautiful and often spectacular ones. I read that there are approximately 475 wineries in the Napa Valley, 95% of which are family owned. 

The two days went by too fast, and before I knew it, I was back at home and dreaming of next year. As soon as I got home, I started to work on some new recipes. One of the recipes was from a famous chef and his new cookbook promoting a healthy diet, which was a Christmas gift from my son. I picked a recipe I thought I would like: fish marinated in miso and cooked in parchment paper with bok choy. It totally bombed—for which I take full responsibility. Once again, I realized that not every recipe works for me. In the meantime, I’ll stick with my foolproof Mediterranean recipe with fish and vegetables baked in parchment paper. Click here for the recipe.

I baked this almond pear tart last week and everybody loved it. This is a variation of the traditional French-style Pear Frangipane Tart. It is easier to make than it looks.
Click here for the recipe. 

This poached pears make a stunning presentation. It's a light dessert, perfect after a heavy winter meal.
​ Click here for the recipe.

A great bundt cake, full of spices and different flavors. The recipe is from Gale Grand, a pastry chef from Illinois.  
​Click here for the recipe.

I was looking through my Christmas baking folder for some inspiration (which I need desperately these days) and came upon a recipe from a 2002 Gourmet magazine issue. I had written “excellent” on the recipe. Last year, I made a a similar cookie recipe from Luisa Weiss’s Classic German Baking called Baseler Brunsli (click here for the recipeBaseler Brunsli). Both these cookies belong to the family of Lebkuchen. You can find many different recipes for Lebkuchen throughout the German-speaking countries. Lebkuchen is a blanket term for German gingerbread, and this particular recipe is a smoother and more cake-like version, with a hint of chocolate, hazelnut and almond too. I love them because they are not overly sweet, but my American family is not a big fan of this tasty treat. They will go for the sweeter shortbread, sugary kind of cookie. That’s why I bake a variety of different cookies, put them in my tins and have one I like in the afternoon with my tea.

This year will be a special Christmas because my niece and her husband are visiting from Germany. It doesn’t happen very often that I get to celebrate with my German family and it is always very special to me when they come to my home in California. So, I am baking and decorating as much as I can. Check out my post from 2016 with most of my family’s favorite cookie recipes. (click here)

If you feel like a savory treat for the holidays, try my country pâté. It’s a great party pleaser.(click here )

I have been cooking and baking with persimmons for years. Read more about persimmons and the recipe for my persimmon bread on a previous post (click here).

Each year, I can't wait to make this chutney. The recipe comes from a twenty-year-old local newspaper clipping. The chutney is great with a variety of different foods. This year, I am going to make it part of my Christmas cheese board. It is also great with fish, on duck breasts, or with any food you can think of. In the photo above, I am serving it with my muffin quiches without a crust . These quiches make a healthy snack. (click here to get the recipe)

At the end of October I spent five days in Singapore and had a wonderful time. If you are interested in my adventure you can read about it on my Wanderlust blog, click on this link.

How can it already be Thanksgiving again? Time flies by so fast, it's scary. During previous years, we often traveled. I remember the duck dinner in Prague and the beautiful week in Rome where we had pasta for Thanksgiving. This year we are going to our little cabin in the Sierra Mountains to celebrate with my sister-in-law and her family.  It's going to be low-key and relaxing, especially since my brother-in-law will barbecue the turkey and my nephew is a great cook.  For Christmas, I will have a full house since I will celebrate with my niece and nephew from Germany and my American family. I am always very happy when I get visitors from Germany because it's during the  holidays when I miss them the most.
When it comes to Thanksgiving, each family has their treasured recipes that have been passed down from generation to generation. There is Aunt Mary's jello salad and the bean casserole from your grandmother.  And let's not forget sweet potato pie. Tell me, what are some of the recipes you make each year?  My family tradition is my red cabbage which is liked by everybody, so I will be making it again this year. Click here for the recipe.

Years ago, when I was a vegetarian, I would cook everything but the turkey. The centerpiece would be my stuffing served with mushroom gravy. I apologize for the poor quality of the photos, but they are all from previous Thanksgiving posts. I have been making this shiitake and chestnut stuffing as long as I can remember. Click here for the recipe.

If you are looking for a juicy small bird for Thanksgiving, check out my recipe for dry-brined turkey with silky gravy. I will be making this one for Christmas. Click here for the recipe. 

For me, sauces and condiments are just as important as the bird. My cranberry ketchup is a wonderful addition for the holidays and I make it every year. Here is a link to the recipe. 

For those of you who don't want to tackle a whole bird, I have a recipe for turkey parts. Here, I brine the parts overnight, which makes for  juicy and tasty turkey.  If you are interested, click here for the recipe.  

​Toasted, roasted, baked and done! I hope your Thanksgiving is lots of fun.
​Oh, one thing, don't forget to give your compliments to the chef, and help with the dishes afterwards.
 Wishing you all a relaxing Thanksgiving feast with good food, family and loved ones.  May your home be filled with laughter and happiness.

I really shouldn't do this, instead I should go for a walk to give my old body some exercise before a very long flight. But I just have to share this because fig season is almost over and I love this mustard. Have you noticed that I am running a little behind when it comes to seasonal  cooking? Later on, I will try making this recipe using dried figs and add it here. 

It all began with a basket of Italian figs that my girlfriend Diane gave me. 

This mustard would be great on a cheese plate or on a turkey sandwich. In France, figs and fig mustard is often served with foie gras, and in Germany it is served with a Weißwurst (veal sausage). This is not a sweet mustard, but it is full of flavor with the taste of the figs and a hint of vinegar. 

For my second try I choose some  store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick. 

I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful  aromas. There is little cleanup afterward and you can be creative with the vegetables and fish.  

Fall has arrived  and I have been happily cooking away in my kitchen with my new-found treasure Zwetchgen, a small unassuming purple plum that is called Italian plum in this country. In their natural state these plums have very little flavor and taste bland—but once  baked, they transform into a treat , perfumed, tart, and sweet. I made several batches of my plum butter and I am thrilled to have them in my pantry (garage). The flavor is amazing, rich and earthy. But I also made several cakes. 

Every September, from 1983-1989 the New York Times printed Marian Burros’ recipe for plum torte. Here is a link to the recipe (and I love reading all the comments). I have made this cake twice now, and have adjusted the recipe to my taste. I also baked a tart with a custard that my Swiss friend made for me in Switzerland. It was delicious and I hope to post it one of these days. My French girlfriend made a tarte aux quetsches, unfortunately I didn't get to taste it.  Zwetschgenkuchen in Germany is usually baked with a lot of plums and a yeast-based sheet cake. Marian Burros’ Plum Torte recipe is a no-fuss, easy-to-make dessert. It is similar to other cake recipes with fruit that I have made many times. My tasters approved, but my fussy husband thought it was a little dry.

I also like using plums for my galette. Click for the recipe here.