Kohlrabi is a vegetable that you find in German-speaking regions. It is a crunchy bulb that comes in white and purple, and can be eaten raw or cooked. I love eating it raw, peeled and sliced, and it is great with dips. It has a juicy, crunchy flavor that tastes like cabbage and radishes combined. It looses it's sharp bite once you cook it. I buy it in the USA whenever I see it, because it is so hard to find. Kohlrabi is also used in Indian cuisine. Kohlrabi with meatballs is a German comfort food (and there are many variations of this recipe).
Two Different Jams Baked In The Oven
The easiest jam ever, I promise, no fuss, no mess, just let it bake in the oven. Once in a while you can take a peek. Don't be tempted to stir before you have quite bit of liquid in the pan. My mom told me that she never stirred because she was too busy doing other things. I stirred at the end mashing the fruit. I wanted to incorporate the plum skins into the jam. A word of caution, this jam is tart and I mean tart. You might want to consider increasing the sugar. I like having different kinds of jam in the house. At Christmas this one will be a treat on French brie or cream cheese.
I made another small batch with plums and blackberries using more sugar. This one turned out sweeter, more like a traditional jam and my husband liked it.
These tarts are flavorful and rich tasting
I made this tart twice, once with apricots and another time with blackberries. It is a rich tasty tart that everyone loves. The marzipan mix becomes a rich custard. If you like marzipan you will like this tart.
This topping or sauce is one of my favorite dishes
In Germany this sauce is called "Grüne Soße". I love this dish and have made it many times with different ingredients and in different variations. I sometimes use quark, a German soft cheese, similar to ricotta, but creamier. When quark is not available Greek yogurt is just as good. The same goes for the herbs, I use parsley, green onions, chives, dill, and sometimes I use sorrel and a little bit of tarragon. The idea is to have about a cup of green herbs. Adding a clove of garlic will make the sauce pungent. In Germany it is traditionally eaten with hard boiled eggs and boiled potatoes. It tastes great with salmon cakes.
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Comments in English and German are welcome!
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