This is the first time I made strawberry jam with homemade pectin. The jam carries the fresh sweet flavor of sweet strawberries. It has the essence of the food. Nothing takes away from the flavor. It is a runny soft jam, thickened just a little by the pectin of the green apples. This is a keeper for years to come.
I bought cooked shrimp instead of cooking raw shrimp. In this case, I don't think it makes much difference. If you omit the shrimp you have a regular salad the goes well with chicken or meat dishes.
This recipe comes from "Preserving the Taste by Edon Wycott." I found it on the cooking channel site. Emeril Lagasse used it in his strawberry recipe. Remember this has to be made at least a day ahead of time before you make your jam.
Boy do I love apricots! In summer, while apricots are in abundance and at their peak of flavor, it's jam making time at my house. Yes, it's a bit of work, but isn't it worth it to have this wonderful fruit all year long? What's better than waking up in the morning, buttering some whole grain toast and then slathering on a heaping spoonful of this fruit goodness. Nothing I say. Nothing is better.
The almond pits add a delicate hint of bitter almond flavor. I roast all the almond kernels in a preheated oven at 350˚ for 10 to 15 minutes . This makes them easier to crack them open and also destroys an enzyme that generates poisonous prussic acid when the kernels are mixed with water. I crack my kernels with a hammer and roast the remaining pits for another 5 minutes. For this recipe I used about 8 pits and chopped them .
I made two batches of Jam. The Plum Jam is very tart. The second batch is dense and sweet. I like making them because they are so easy to make. While they are baking you can relax, read or clean the house. In Germany, jam is usually made with " Gelierzucker", a mix of sugar and dry pectin I assume. I made my own by mixing dry pectin and sugar together. This Jam needs to be processed in a water bath to seal correctly. Follow the manufacturer's instructions.
This is my husbands favorite jam. He uses it for his peanut butter sandwiches. It is a tart thick jam that will stay on your toast. Because of the blackberries it will have some seeds. I have made this jam with blueberries instead of blackberries and it is just as good. This is an easy and quick way to make jam. This is a tart jam with a berry flavor.
This is a recipe I have used for years and it is a favorite it has a tart fruity flavor with a tang which I believe comes from the combination of the lemon juice and the grated green apple. Last year more of the strawberries were left whole than this year and I think I like it better that way. One can manipulate the consistency of the jam by how long it is cooked. This is a no fuss recipe which is easy to make.
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.
I baked these cookies because they remind me of the German Elisenlebkuchen, a treat from the German town of Nürnberg. Traditionally, they are baked on wafers and covered with either chocolate or a powdered sugar icing. I didn’t add the wafers and the icing, which makes them less sweet and easier to bake. I also liked the combination of ground hazelnuts and almonds. Instead of chocolate, this recipe uses unsweetened cocoa powder. Like all Lebkuchen recipes, these cookies improve after being stored in a tin for a few days or weeks. They are soft and chewy, and should not be stored with other cookies.
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 )
My dear readers, I wish you all a peaceful holiday filled with good food and surrounded by people you love. May the stars shine upon you and may your home be filled with warmth and good cheer.
Fröhliche Weihnachten and best wishes for the coming year!
This is a soft, chewy cookie that will improve with age. Store them in a tin box between wax paper. For the nut flour, use roasted and peeled hazelnuts and peeled almonds.
Every year, I eagerly await the time when the persimmons ripen in our little town of Santa Cruz. They are a sure sign that fall has arrived. I don’t have a tree myself, but friends and locals are willing to share their bounty. Hachiya persimmons are the ones I get most of the time. They are teardrop-shaped and have to soften before you can use them. Fuyu persimmons are the flat-looking ones that are great sliced in salads and other dishes. Persimmon trees can grow up to 70 feet tall, and one of these wonderful trees grows in my girlfriend’s son’s garden.
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)
My chutney is rather mild and not overly sweet. The fresh ginger gives it a great flavor. Since I am hosting our book club next week, I am giving each member a jar of my chutney and persimmon bread as a gift.
I have also made this persimmon chutney with apples or pears using lemon or lime juice. Personally, I prefer lime juice. The jury is out on whether to use apples or pears, so it is really a matter of your taste. The pears should be firm. For my last batch, I used golden delicious apples. Instead of dried cranberries, you can substitute dried blueberries. The chutney develops its full flavor after a couple of days in the fridge.
“Discovery consists not in seeking new landscapes, but in having new eyes.”
by Marcel Proust
One of my husband’s hobbies is checking out reasonably priced flights and hotels. I am the lucky recipient of the great deals he finds, for which I am very thankful. One evening while sitting at his computer, he asked if I wanted to go to Singapore. For a short window of time United Airlines had affordable business class tickets and he found a luxury hotel for a competitive price. Bingo! Before I knew it, we had booked a vacation to Singapore. Maybe it had something to do with my one-day layover in Singapore en route to Bali in 1992 or watching the recent movie Crazy Rich Asians.
Anyway, I asked myself several times what the heck was I doing to embark on a 16-hour trans-Pacific flight and why Singapore. I was questioning my very sanity. But in the end, I am so glad I did because we had a great time and enjoyed the many cultural layers of ethnicity. Singapore is much more than the sum of its numerous attractions. Singapore is a wealthy city state in southeast Asia, adjacent to Malaysia. Different ethnic and religious groups live together in harmony and peace and seem genuinely happy to be where they are. The country is known for its transition from a third-world country to a first-world country in a single generation. It places highly in the key social indicators concerning education, healthcare, life expectancy, quality of life, personal safety and housing. When it comes to safety, we never once felt that we were in any kind of danger. I have never seen a cleaner subway than in Singapore. And you can use the restrooms, which has not been the case in any other country I have been to including the USA. I’d rather pee in my pants then go into a restroom in the subway in New York, Frankfurt or Paris. I realize that Singapore is a flawed democracy, with harsh sentences and limited free speech. Maybe I am just naive because I am not familiar with the nuances of the culture. But I liked what I saw and enjoyed this friendly city with its happy and helpful people.
Our outbound flight was pleasant because we went nonstop from San Francisco to Singapore. United’s new Polaris class is fine, and adequately comfortable as I could turn my seat into a small bed where I could stretch out with two pillows and two blankets. Since we flew at night, I was able to sleep for six hours and watched three movies. I loved Mister Roger’s Neighborhood. Our return flight was turbulent and not as comfortable. The new 787 Boeing airplanes are sleek airplanes, and the air circulation system seems to have been improved. However, everything seems to get smaller to add more seats. I miss the old 747 jumbo jets.
We arrived at 6 am, and after checking into our lovely hotel, walked to the Botanical Garden. The 184-acre garden opened in 1859 by the Agri-horticultural Society and was an important center to cultivate plants, especially the rubber tree. I could spend days there to enjoy the tranquility of this lush tropical garden. The garden is free to enter and became a Unesco World Heritage site in 2015. There are 10,000 different species of flora can be found in the garden.
The orchid garden is in the forefront of Orchid Studies and has been a pioneer in the cultivation of hybrids. Visiting heads of state and celebrities have orchids named after them.
This is the orchid named after Angela Merkel, the German Chancellor. She is one of my favorite politicians at the moment.
There are several different restaurants located in the park. The corner house is a one-star Michelin restaurant. There are two other restaurants in the garden that are more casual. I didn’t eat in either, but I enjoyed a wonderful cup of ginger tea. It was the best I ever had, made with ginger from the garden.
And then there are the Gardens by the Bay, spanning 250 acres of reclaimed land. It has a fantastic futuristic design that would take days to explore. It is an enormous botanical garden, located right by the waterfront of Marina Bay, consisting of three parts: Bay South Garden, Bay Central Garden, and Bay East Garden. Like most tourists, we concentrated on the Bay South Garden with the Super Trees, Cloud Forest and the Flower Dome.
The Cloud Forest Dome is absolutely amazing. It has the world’s tallest indoor 35-meter waterfall which descends through a mist-filled, temperature-controlled cloud walk and treetop walk. Both my husband and I were taken by this marvel of engineering and plant life that ranges from tropical highlands to ferns and hidden floral gems with an abundance of orchids. It is a jungle built on concrete that makes you feel like you are in an alien and surreal world.
Next to the Cloud Garden is the Flower Dome. It is the largest glass greenhouse in the world. Here you will find plants from the Mediterranean and semi-arid subtropical region. We took a little break in the California Garden and felt at home.
There is so much more to see and experience in this uniquely designed outdoor space.
We also decided to visit the ArtScience Museum which had an interesting light exhibit. I am interested in that because my niece is an architect in light design.
And then there is Singapore’s iconic hotel called Marina Sands with the world’s largest infinity pool on the roof, a casino with shopping and eating until you drop. We decided to visit the rooftop bar and had a Singapore Sling while enjoying the view, although we were not allowed in the pool since we were not guests of the hotel. I was going to go to the Raffles Hotel for my Singapore Sling, but unfortunately it was closed for renovations.
Our hotel, the Saint Regis, felt like an old-fashioned luxury retreat in a very busy world. I was always happy when the doorman greeted me with a smile. I know I could relax, go for a swim after being immersed in the humid climate of Singapore. Almost every afternoon, I treated myself to a wonderful hazelnut dessert and at night we had a drink at the Astor Bar admiring the original Picassos on the walls. What a life! Oh, and let’s not forget the breakfast, with an astonishing variety of international dishes that made it difficult to choose. Every morning, I ate my fill.
On a late Sunday morning, we decided to take the local bus to Kampong Glam, an area with an eclectic blend of history, culture and a trendy lifestyle scene. It is a vibrant district, one of Singapore’s oldest urban neighborhoods. “Glam” is a local term for glamorous and “Kampong” derives from the Malayan word kampong which means “compound.” It’s a buzzing neighborhood with locals and tourists alike. The streets are lined with generations-old heritage stores, independent boutiques and craft shops. There are many local culinary delights to discover in this area, unfortunately I didn’t try any. Haji Street is the in most popular street visited by tourists. This is the only street where graffiti is allowed and you will find the trendiest boutiques and shops. We also liked the surrounding area, which I thought was more authentic. It was so interesting to observe the local culture here with its diverse lifestyle.
Singapore is a paradise for foodies. People are obsessed with their food and have a strong opinion on where and what to eat. I concentrated on the local food, even though they have everything else. It would take months to write about eating in Singapore. Each culture has their own specialties and for most of the population, they are affordable due to the Hawker Centers in town.These food stalls are true melting pots where you can share good, affordable Chinese, Indian, or Malayan food in one place. It is here where Singaporeans from across income levels and ethnicities gather to eat with dedicated purpose. Everyone has their own opinion on where to get the best chicken rice, chili crab, or other ethnic dishes. You will find pages and pages of recommendations.
I followed the advice of a New York Times article and ate at the Hawker Chan, a Chinese eatery in Chinatown. It was awarded a Michelin star in 2016, and I don’t know why. The chicken rice was very good, but the place had no resemblance to any Michelin-starred restaurant I have ever been to. Michelin stars are earned based on food, service, and ambience, at least that what I thought. Somebody, please explain this to me. I had a delicious Banh Mi sandwich in another stall at a different Hawker Center, which I thought was just as good.
We also enjoyed a great Chinese meal in the huge Marina Sands complex during a torrential downpour.
Unfortunately, because of the humidity and tropical climate, I could not eat a lot. I saw some fantastic food that I wanted to try, but it I didn’t have the necessary appetite to do so. Everybody recommended to try the chili or pepper crab, a specialty of Singapore. My husband and I shared one outdoors overlooking the Singapore River. It was delicious, as we picked out the live crab that was imported from Alaska.
One early afternoon we took a 45-minute boat tour on the Singapore River which was pleasant.
Was Singapore worth the trip? You bet it was. It was an interesting experience with many choices and lots to see. I travel because it gives me the opportunity to observe another culture and enjoy watching people. It makes me more humble and I hope gives me more understanding. I always learn something new. And I love mingling with the locals and in water falls on hot humid days.
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.
I used Italian figs but mission figs or any other figs can be substituted.
Fall is in full swing and tomato season is over. Here in Santa Cruz there are still some wonderful heirloom tomatoes at the farmers market. I savor every one of them, as I know only too well that pretty soon they will all be gone. Many of my blogger friends who grow their own tomatoes have posted some great recipes for canning and preserving them one way or another.
About three weeks ago, I picked my meager cherry tomatoes in my sad-looking garden. Since I was going away I needed to do something with them. Years ago I slow roasted some regular-sized tomatoes and I remember enjoying them. Being pressed for time, I tossed them with some herbs, garlic and olive oil and roasted them in the oven. The result was a delicious tasting treat that could be used in many ways. It’s perfect on a slice of baguette, in a salad or on a sandwich. The leftover oil is wonderful by itself.
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.
Make sure tat the tomatoes are thin skinned . Bake the tomatoes until they have wilted but only some have burst.
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.
The original recipe called for a cup of sugar. I only used ½ cup, but to make up for the lack of sweetness, I sprinkled the top with 4 tablespoons of turbinado sugar that gave the cake a crunchy crust. Apparently, this cake freezes well when double-wrapped in foil and placed in a plastic bag. But I have not tried this. If you want to be fancy, you can grind the lemon zest with the sugar in a food processor.
When I was a child, we had several plum trees in our garden. One variety was called Zwetschgen, similar to the prune. Our Zwetschgen tree would overflow with fruit and our family would make Zwetschgenmus (aka spiced plum butter) in a huge copper kettle that was heated by a piece of burning wood from underneath. We would have big glass canning jars with rubber rings in our pantry filled with delicious plum butter.
As children we could not get enough of this sweet, rich and gooey plum butter spread on country bread and topped with schmand. The best way to describe schmand is a fresh cream that is similar to Créme Fraîche or whipping cream. I used greek yogurt on my sandwich .
In this country we call Zwetschgen Italian plums and they are seldom available where I live . You can imagine how happy I was when I found them in a local food stand. I bought all they had and made two different batches of Zwetschgenmus and baked two different cakes.
My Zwetschegenmus is a tartly rich and earthy-tasting fruit butter with a slight taste of cinnamon and allspice. These sour little plums (without much juice or flavor) once baked turn into an amazingly flavorful treat. It’s like the frog that turns into a prince. For the Zwetschgenmus, I chose a recipe from Louisa Weiss’s Classic German Baking book. I have to say it turned out just as good as Helga Papas,’ my village neighbor who has made it for decades in Germany and always shared some with my family. My brother is especially fond of it and I will keep a jar for him to eat when he comes to visit me this year. If you see this little unpretentious plum in a store next to their juicy voluptuous cousins, don’t pass them by. You will not regret it when you have a spoonful of Zwetschgenmus.
The plums are baked in a heavy cast iron pot until they turn into a sticky mass and are completely broken down. Make sure you use a four-quart cast iron pot. I used a smaller one in my first batch, and it took twice as long to bake them the next day. The second time, I used a four-quart pot and baked it in 2.5 hours instead of 4. Luisa Weiss says that the recipe is easily doubled, but unfortunately I ran out of plums.
“A walk about Paris will provide lessons in history, beauty, and in the point of life.” Thomas Jefferson
Paris is all about walking and finding new treasures. There is so much to see and learn. I enjoyed reading The Most Beautiful Walk in The World by John Baxter, an Australian who used to give historic walking tours. It is a wonderful book, even if you don’t go to Paris.
But my trip was almost over before it had begun. We had taken a taxi from the airport to the hotel. The taxi happened to be a mini-van, and as I got out, I twisted one foot on the cobblestone. As I was falling down, the taxi driver scooped me up like a bird and saved me from injury. I’m glad I had given him a good tip. From then on, I wore tennis shoes instead of sandals. Traveling isn’t for the faint of heart, but the kindness of strangers can make it easier.
On my last night in Paris, I was strolling through the small streets of Saint Germaine back to my hotel and I felt like I was in a Woody Allen movie. People were sitting outside enjoying the warm summer night, and the store windows were full of beautiful tasteful displays. I didn’t want this to be my last night in Paris. I wanted to stay just a little bit longer listening to the saxophone player, keeping this feeling of serene beauty and ambience of the City of Lights.
It had been hot the four days we were in Paris, but not as hot as in previous visits. And our hotel had air conditioning, which made all the difference in the world. Our hotel was in the middle of Saint-Germain-des-Prés, one of my favorite neighborhoods in Paris. This Bohemian part of Paris used to be home to many artists and intellectuals. It is so easy to get off the beaten track and end up in hidden lanes admiring 17th-century architecture. Just when you think you’ve seen it all, you end up in a charming secret passage and don’t want to leave, or continue to the Latin Quarter or Notre Dame. There is always something that makes me feel like I belong there.
Our hotel was right around the corner from the Abbey of Saint-Germain-des-Prés, which is being restored at this time. There are many famous cafés within walking distance, so you can pretend to be Hemingway, Jean Paul Sartre or Simone de Beauvoir sipping a pastîs, an anise-flavored drink which is also one of my favorites.
Our four days went by so fast. On a hot Saturday morning, we decided to visit the Musée Jaquemart-André. This hidden gem of a museum is a treasure, located on the boulevard Haussmann. It is home to a huge collection of art, furnishings and sculptures collected by banking heir, Edouard André, and his artist wife, Nélie Jaquemart. During their lifetime, they transformed this beautiful mansion into a museum housing their extensive art collection. We enjoyed the visit very much as we didn’t have to fight the enormous crowds at the D’Orsay or the Louvre. But I regret not having tea at the café.
We also signed up for the Opéra Garnier tour, which was over-crowded and too hot. But nevertheless, I got to set foot into this beautiful building. Maybe one day, I will get to see a performance. It’s a stunningly beautiful building and I recommend the tour.
Do to the heat, we preferred our restaurants to have outdoor seating, since most places don’t have air conditioning.
Years ago, we ate with a young friend at Le Procope, a legendary restaurant in the 6th arrondissement open since 1686. We decided to revisit this restaurant and had a delightful lunch. But it was hot and had no air conditioning— but neither did Thomas Jefferson when he ate here over 200 years ago.
We also had another delightful lunch with friends from the States at Le Grand Colbert, which everybody loved for the fantastic food — and air conditioning. The architecture and design of this place is as great as the food and ambiance. Click here to read more about the Grand Colbert on a previous post.
We left on a Sunday morning on a train to Zürich and and returned to Paris the following week to catch our flight back to San Francisco the next day. When we arrived at the train station from Zürich, we had our last meal at the LeTrain Bleu, an iconic restaurant in the Gare de Lyon. The restaurant is decorated in a sumptuous art nouveau style. The food is excellent and the surroundings are spectacular—and authentically French. If you go, have the Rum Baba for dessert.
I hope I get another opportunity to visit Paris again, and enjoy it as much as I did this time. Click on the buttons below and read about my other trips to Paris.
I have an everlasting love for Paris. I discover something new every time I go there and fall in love with it all over again. Click over to my wanderlust blog and read about my last trip to Paris. (Sorry for any inconvenience, but my Wanderlust blog doesn’t send emails to notify you of new blog entries.)
As a treat, I will give you an iced coffee drink that was my absolute favorite when I was a young student. This was long before the era of Starbucks & today’s coffee culture. In those days, Europe had café-bakeries. A good cup of coffee was considered a luxury, so many people drank fake coffee (chicory) because the real stuff wasn’t available, especially in East Germany. Giving someone a pound of good coffee was a great gift. At that time, I wasn’t much of a coffee drinker, but I always loved to have an Eiskaffee (cold coffee with ice cream). As a young student, I was living mostly on french fries with mayonnaise (I switched to ketchup when I came to this country) which was sold from stands on every corner. You could also get currywurst, a sausage topped with ketchup and sprinkled with curry and paprika. However, when I had some extra money, I would treat myself to an Eiskaffee in a fancy coffee house. Whenever I am in Germany in the summertime, I revive memories by having this delicious drink. On my last trip to Europe, my friends from Switzerland took us to Lake Konstanze, which borders Switzerland and Germany. We had a lovely outdoor lunch with a view of the lake, and for dessert we ordered Eiskaffee. What a fun afternoon with good food and good friends. I know the hot weather is mostly over, but enjoy this treat anyway with a friend or loved one. It’s a great way to use up leftover cold coffee. Think of it as a coffee milkshake, only better.
All you need is :
a tall glass
1 scoop vanilla ice cream
1 cup or cold coffee
½ cup or less whipped cream
1 tube-shaped wafer cookie (Trader Joe’s has some good ones).
Scoop the vanilla ice cream into a tall glass.
Poor the cold coffee over the ice cream.
Top with whipped cream and a cookie.
You can sweeten your whipped cream or coffee and add some shaved chocolate to garnish.
Guten Appetit, my friends
recipe by ©sunnycovechef.com
Five years of blogging. It is unbelievable how time flies. Wasn’t it just yesterday that my girlfriend took me to a local bookstore to hear an author read about cooking and living in Berlin. When the evening was over, I was mesmerized. The book was My Berlin Kitchen, and the author was Luisa Weiß, who also has a blog called The Wednesday Chef. Even though she is much younger than I am, there are many things she wrote about that I can relate to—her love for Berlin and German cooking comes through loud and clear.
Click here for the crêpe recipe
Me, blogging? I never would have considered blogging myself, but I did. And now it is a part of my life that gives me great pleasure and deep satisfaction, not to mention the many virtual friends I have made in the blogging world. Most mornings I read new posts from all over the world, which leaves me feeling connected and freed from the worries of my life. Thank you, my friends, for encouraging me and sharing your lives with me.
Click here for the quesadillas post
At one point, I was thinking about redoing my website, but I didn’t. Maybe if I find the right person to help, I will make some necessary changes. But right now, I am happy with what I have. I continue to be amazed at how many thousands of people visit my little blog. It makes me a bit more careful and I do worry about the mistakes I make.
Click her for the warm goat cheese and roasted garlic dip.
When I started this blog, one of my goals was to organize my recipes that were often on scattered pieces of paper with scribbled notes, full of ingredients and additions to the recipe that were difficult to decipher. Now I am able to quickly pull up a recipe when I need one. I like that very much, as it takes the guesswork out of cooking the recipes I use most.
One common thread that runs through my recipes are that my desserts are not overly sweet. I cut down on the sugar as much as I can. I love sweets but my body doesn't, it's not fair. Many of my desserts have nuts in them. Anything with chocolate improves my day.
Click her to visit my chocolate tart post
I love different flavors in my main dishes, and there is always some sort of sauce in my fridge. Whether it’s a Romnesco or a green sauce, vegetables are usually the main ingredients. I love trying new flavors and ingredients. I don’t like my food to be boring.
Click here for my Schnitzel bonanza
Thanks to all of you for showing an interest and connecting with me through my cooking and Wanderlust blog. I enjoy the company and hope that I am able to share tidbits of my life, my cooking, and my traveling a little while longer with you.
Gerlinde aka the Sunnycovechef
Those of you who follow my blog know I love apricots. I love to bake with them, make dumplings with them, and my apricot jam is an all-time favorite among my friends and family. The year is 2018 and it has been apricot season for several weeks here in northern California. My friend at the farmer’s market sold me some delicious apricots. But not a whole crate like I used to get from a fruit stand in the Central Valley of California. But it was enough to have a week of apricot bliss.
My goal is to add a new apricot recipe to my blog every year. Originally, I had planed to make an Italian roasted apricot ice cream recipe I saw in a magazine called La Cucina Italiana. Unfortunately, I can't find the recipe. This is one of the reasons I have my blog, so that I always have access to my favorite recipes. I think of it as my own personal cookbook. I do like the apricot sorbet I am posting now. It’s easy to make and captures the flavor of apricots in a delicious way. Like most of my desserts, it is not too sweet, but the fruity tart flavor is a great substitute for the lack of sweetness. The apricots are roasted whole and the extra dried apricots contribute more flavor and sweetness.
Every year, I make apricot jam. It is a recipe from Alice Waters' beautiful book Chez Panisse Fruit. I tweaked the recipe for the jam, which I use when I bake, over ice cream, and perhaps a spoonful all by itself.
It is absolutely divine, click here for the recipe
With my surplus apricots, I made a delicious galette using my blueberry galette recipe. It uses almonds in the dough and for the bottom of the crust. This is an easy recipe that can be made with different fruits such as plums, peaches and more.
I happened to have some olalliebeeries that I added to my apricots.
Click here for the recipe.
My German apricot cake (Aprikosenkuchen} has always been well-liked and will be a real treat with the roasted apricot sorbet. The added marzipan in the cake really does the trick.
This is apricot bliss!
Click here for the recipe.
The original recipe from Gourmet peeled the roasted apricots and forced them through a fine sieve. I did not peel them or force them through a sieve because I used my Vitamix blender and made sure the apricots were finely puréed. You need an ice-cream maker for this recipe but if you don’t have one try just freezing it and let it soften before serving. I think it would work. The smell of the roasted apricots is amazing
Aloha and welcome (e komo mai) to the Island of Oahu. Most people stay in Wakiki when they visit Oahu, known for its legendary beautiful beaches, high-rise buildings and endless shops. Waikiki is the playground of the Pacific. What I like about Wakiki is that you can explore it by foot or take THE BUS, a great public transportation system. If you are over 65, take your Medicare card and you can ride the bus for $1. Hawaiian people are friendly and will always help you find the right bus. Think of Waikiki as a giant shopping mall where you can go in every store and try on whatever you want. But if you don’t want to shop, there are gorgeous beaches where you can avoid the shopping frenzy and watch a classic sunset over the Pacific Ocean.
Sometimes, within just a few steps, you are transported back in time 100 years. Two of those places on the strip of Wakiki are the Royal Hawaiian Hotel and the Moana Surfrider. Both have modern towers attached, but in both hotels there is an older, original part. The Royal Hawaiian is hidden between high-rise towers, but I find it to be an oasis of old-time charm. Walking through the lobby and outside grounds is a must for me every time I am in Wakiki. I have stayed in the old rooms several times and enjoyed it tremendously. Their bar on the beach is a favorite spot to have a mai tai and to watch the sunset. When you stay at the hotel, you are greeted with their famous banana bread (get the recipe here). You can buy it now at their coffee shop.
At the Moana Surfrider Hotel , you can sit in a rocking chair and watch the hustle and bustle of Waikiki. Go upstairs in the lobby and look at photos of the old Hawaii.
We have driven around the Island several times and stayed in different hotels on different sides of the island. During this last visit we decided to relax and stay put, go swimming every day, and eat good food.
I love to go for early morning walks, leaving Waikiki and going into residential areas. I admire the old houses with their interesting doors. I might take a yoga or tai chi class on the lawn of the park.
Oahu is home to a diverse population which put their stamp on the architecture, food and way of living. Whenever I visit the islands, I enjoy watching the hula dance which is being performed by old and young everywhere. This classic Hawaiian dance is being taught to young children, who perform it often and very beautifully. It always brings me joy and I like to dance it myself when I am alone. The hula is a Polynesian form of story telling, brought to Hawaii by a woman named La'ila'i in the 6th century. It takes a lot of love and commitment to master it.
Let's go back to the beach where I swim in the warm, clear blue Pacific Ocean every day. I don't go in far, because I am not a good swimmer. No one teaches you how to swim when you grow up on a farm in northern Germany. But I do like floating and having the waves caress me. I feel safe, and it is such a pleasurable experience.
For our first dinner we choose The Eating House, a restaurant by Roy Yamaguchi, who pioneered bringing local Hawaiian food to the local restaurants. I often eat at his other restaurant called Roy's in Honolulu. At the Eating House I had a Royal Hawaiian cocktail which was the best one on this trip.
Iron Chef Morimoto has two new restaurants in Waikiki. We ate at the casual Momosan Waikiki on the patio. It has wonderful small plates like tetsunabe pork gyoza with a ginger scallion sauce that is flambeed with sake at your table. My duck confit small bites were out of this world. My husband had the noodle dish that they are known for. They also have pig ears on their menu, but I decided to pass on that one in spite of good reviews. You can also order take-out and have it at the beach.
I used to have lunch at Alan Wong's Pineapple Room in the Ala Moana Shopping center, but it is now closed. Instead, I had a wonderful and reasonably priced dim sum at the Jade Dynasty Seafood Restaurant on the 3rd level of the shopping center. I enjoyed every bite and didn't need to eat again the entire day. The waiting lines are long since locals eat here.
Marukame Udon is a well-loved casual place where they make their own noodles. It is my friends, Susan and Jim's, favorite place. There are always very long lines and people absolutely rave about this place.
There is so much more to Honolulu, like downtown Chinatown, which is a treasure for foodies. For me, it is more interesting than San Francisco. I have taken some food tours on previous visits, but not this time. There is the Bishop Museum which is a museum of history and science. On previous visits we went to the Doris Duke Shangri La home and enjoyed the tour. The Queen's Iolani Palace is steeped in Hawaiian history and is worthy of a visit. I have not yet been to the Honolulu opera but have heard it is fantastic.
This was my happy place this time—the infinity pool at the Sheraton Wakiki.
Here is a photo of me five years ago and another one of me now. Still happy.
Mahola and I hope to visit again. Aloha.
You all know the special love I feel for the Hawaiian Islands, with their turquoise warm Pacific Ocean and beautiful beaches. From my home in California the islands are within a relatively easy reach. You still have to get on a plane, but for less than five hours, which is enough time for a good read and a little snooze. My goal is to post about all the islands I have visited over the last 30 years. Click here to continue reading about my trip to Wakiki and some new eating places I discovered.
This farro salad is perfect for any picnic, barbecue or a healthy lunch for work.
Click here for the recipe
I am making my German-American green bean and potato salad for an upcoming party. It's a tasty salad made with a warm oil and vinegar dressing. I like to serve this salad with baked salmon and romesco sauce on the side. Click here for the recipe
This is one of my favorite salads that I have made for many years. If green asparagus is no longer available, you can use roasted eggplant. The recipe is from the original Greens cook book from the restaurant of the same name in San Francisco's historic Ford Mason. It has pioneered vegetarian cooking since the 1970s. I love it. It's a real treat and so is this salad. Click here for the recipe.
If you want a meal that is ready in 20 minutes, this frittata is it. It’s a simple dish, yet full of flavor and somewhat elegant. Serve this with your favorite salad and you have a light, healthy meal for brunch, lunch or dinner. It makes a great leftover to take to work, as you don’t even have to heat it up. Frittata is arguably better at room temperature or cold. I just had the last piece for breakfast.
Think of a frittata as an Italian version of an an open-face omelette, a crustless quiche or scrambled eggs. Wikipedia tells me that frittata roughly translates to “fried”.
We have beautiful, fresh asparagus at our farmer’s market and I have been eating it roasted, steamed, and in salads. I also made a soup, but the recipe needs more work before I'll post it.
I love to talk about food wherever I am and am blown away by how many people tell me that they don’t cook. Maybe that’s why so many younger people have food allergies and digestive problems. I am not a scientist, so I don’t know, but it wouldn’t surprise me if there is a correlation between the two. Today's world is so hectic, and who knows, maybe I wouldn’t cook either if I had children, a full-time job, and a long commute every day. So for all you hard-working people out there, this is a recipe you can make.
Follow the steps to cook this frittata and it will come out perfect. You can add ham, pancetta or other veggies. You can also substitute Gruyere, Fontina or other cheeses. You will need a 10-inch oven-proof frying pan. I used a nonstick skillet.
Click here for a link to an older post for savory crustless muffins .
For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams.
I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb.
Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it.
Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.
Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream.
Here is a link to the rhubarb compote.
When I was in Germany I came across these interesting recipes that I would like to share with you. It’s a yogurt cream that you can also turn into a mousse by adding gelatin. As soon as I was back in my kitchen at home I started to experiment with these recipes and I am happy to say that I am now ready to post them. You can adjust this recipe to your taste by adding more sugar or lemon zest. It is made in minutes, just remember it is not supposed to be sweet. Surprisingly, my husband likes both recipes and he really has a sweet tooth. One night, my other testers preferred the cream. Of course, you can just make the compote and eat it with ice cream. Whatever you choose, I hope you enjoy this treat as much as I do.
The rhubarb compote is sweetened with apple juice and some sugar. Once the rhubarb is cooked the liquid is reduced to a syrup. This is a light and delicious spring dessert.
Rhubarb is a seasonal favorite both in Europe and North America. It is technically a vegetable, but is considered a fruit. Rhubarb stalks will show up in stores and the farmer’s markets from April to June. It comes in in different colors; the ones you find in a store are usually red, but it can also be pale green. It will taste the same despite the different colors. Rhubarb is extremely tart, and is normally cooked and often paired with strawberries or other fruit. Children in Scandinavia will dip the stalk in sugar and eat it raw. The leaves of rhubarb are poisonous, so don't eat them.
Here are some more rhubarb recipes from my previous posts click on the images for the recipes
This Rhubarb Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.
And last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie
If you decide to make the cream or mousse, use a good vanilla bean because that adds to the flavor. The secret to my compote is to drain the rhubarb juice once it is cooked and reduced to a syrup. This adds richness and additional flavor to the compote. I recommend doubling the rhubarb recipe. One recipe will make about 3 cups of compote. It will last in the fridge for a week.
I used a smooth low-fat Greek yogurt that I buy at Costco, but you can use regular Greek yogurt to make it richer. Since I usually don’t drink apple juice, I bought a package of individual containers you put in your kids’ lunch boxes. You can eat the yogurt cream without any whipped cream, however, I think it needs some cream for a richer taste and to offset the tartness of the rhubarb.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.