Three Kings Day (Epiphany) - Dreikönigstag

Today, on Januray 6th, is the Three Kings Day, also referred to as the Festival of Epiphany. On this day, which has a very special meaning to our family, it is a time-honored tradition at our house to bake a Galette des Rois (Three Kings Cake). There are so many cake recipes out there for Three Kings Cake, but, as far as I can tell from my personal research, there is no special German recipe for a similar cake. For many years now, we have developed a real passion for this delightful classic French 'Galette des Rois'.

Heute, am 6. Januar, ist Dreikönigstag und dieser Tag hat eine ganz besondere Bedeutung für mich und unsere Familie. Ich wurde in Köln geboren, sozusagen einen Steinwurf vom Schrein der Heiligen Drei Könige entfernt. Deshalb backe ich seit Jahren immer eine Galette des Rois (Dreikönigskuchen). Es gibt zwar unzählige Rezepte für diesen besonderen Kuchen, leider jedoch kein traditionelles deutsches Rezept. Über die Jahre haben wir deshalb ein echtes Faible für den reizenden französischen Dreikönigskuchen entwickelt.

Epiphany is widely celebrated in Europe. The French celebration (especially in the North of France) include serving a Galette des Rois at home. This special cake originated in the tiny village of Pithiviers, about eighty kilometers south of Paris, and was brought to the city by Marie Antoine Carême (1784-1833) who to this day is considered to be the founder of the haute cuisine concept. Today the Galette des Rois is also popular in Belgium as well as in Romandy (the French speaking part of Switzerland). Hidden in the pillow of puff pastry is a delightfully moist almond cream (frangipane). And much to the delight of our children and guests, hidden inside the almond cream, there is a small trinket, a porcelain figurine - traditionally that was a fève (bean).

Der Dreikönigstag wird in vielen Ländern Europas gefeiert. In Nordfrankreich, Belgien und der Westschweiz wird an diesem Tag gerne Galettes des Rois gegessen. Dieser traditionelle Dreikönigskuchen stammt aus einem Dorf namens Pitviers, welches ungefähr 80 Kilometer von Paris enfernt ist. Der berühmte Koch Marie Antoine Carême (1784-1833) hat seinerzeit das Rezept für diesen Kuchen nach Paris gebracht. Es handelt sich um einen Blätterteigkuchen, der mit einer Mandelcreme (Frangipane) gefüllt ist. Zur großen Freude unserer Kinder und Gäste wird - und das ist das Besondere an diesem Kuchen - in der Füllung eine kleine Figur aus Porzellan, versteckt - früher war es eine Bohne (fève).

Calling Cologne my hometown and having named three of our children after the Three Wise Men, on this special day, we always enjoy this lovely cake but also make sure to pay a visit to the Cologne Cathedral to once again marvel at the golden Shrine of the Three Kings (created by the goldsmith Nikolaus von Verdun, 1190-1125). The Shrine is a reliquary said to contain the bones of the Three Wise Men (also referred to as The Magi). The relics of the Three Wise Men were brought from Milan to Cologne on July, 23, 1164. The shrine is a large gilded and decorated triple sarcophagus placed above and behind the high altar of the Cologne Cathedral. It is considered the high point of Mosan art and the largest reliquary in the western world. Epiphany is still celebrated as a religious holiday in the City of Cologne. On this day, visitors flock to the Cologne Cathedral to honor the Three Wise Men that are so closely connected with the city - if you take a look at the Coat of Arms of Cologne, you will notice three distinctive crowns symbolizing the Three Wise Men.

Drei unserer Kinder haben wir nach den Heiligen Drei Königen benannt, weshalb an diesem besonderen Tag nicht nur ein oder zwei Dreikönigskuchen gebacken werden, sondern wir besuchen an diesem Tag auch immer den Dreikönigsschrein im Kölner Dom. Der Dreikönigsschrein im Kölner Dom ist ein Reliquiar, welches der Aufbewahrung der Gebeine dient, die Erzbischof Rainald von Dassel am 23. Juni 1164 von Mailand nach Köln brachte und die in der römisch-katholischen Kirche als die Reliquien der Heiligen Drei Könige verehrt werden. Dieser Schrein gilt als das größte und künstlerisch anspruchsvollste Reliquiar, das aus dem Mittelalter erhalten ist. Er wurde zwischen 1190 und 1225 durch den Goldschmied Nikolaus von Verdun gefertigt. Der Dreikönigstag ist in vielen Ländern Europas noch heute ein Feiertag. Auch in der Stadt Köln, die so eng mit den Heiligen Drei Königen verbunden ist, wird der drei Weisen aus dem Morgenland mit speziellen Gottesdiensten und Feierlichkeiten gedacht.

"When they saw the star, they rejoiced exceedingly with great joy. And going into the house they saw the child with Mary his mother, and they fell down and worshiped him. Then, opening their treasures, they offered him gifts, gold and frankincense and myrrh." (Matthew 2:10-11)

"Als sie den Stern sahen, wurden sie hocherfreut und gingen in das Haus und fanden das Kindlein mit Maria, seiner Mutter, und fielen nieder und beteten es an und taten ihre Schätze auf und schenkten ihm Gold, Weihrauch und Myrrhe." (MT 2:10-11)

Galette des Rois (Three Kings Cake) Ingredients 500 grams (17 1/2 ounces) good quality store-bought puff pastry (of course, feel free to make your own puff pastry) Ingredients for the Filling 100 grams (3 1/2 ounces) unsalted butter (room temperature) 100 grams (3 1/2 ounces) superfine (caster) sugar 2 tsps pure vanilla sugar (homemade or store bought) a pinch of fine sea salt 1 egg yolk (L), organic or free range 100 grams (3 1/2 ounces) ground natural almonds  1/2 tsp. ground cinnamon 30 grams (1 ounce) AP (plain) flour some egg wash (egg mixed with a bit of water) Optional Addition to the Filling Small porcelain figurine/whole almond/bean or coin wrapped tightly in a small piece of aluminium foil Ingredients for the Glaze some apricot jam (strained) 60 grams (2 ounces) flaked almonds

Galette des Rois (frz. Dreikönigskuchen) Zutaten 500 Gramm fertigen Blätterteig (man kann natürlich auch Blätterteig selbst herstellen) Zutaten für die Füllung 100 Gramm ungesalzene Butter, Zimmertemperatur 100 feinster Backzucker 2 TL Bourbon Vanille-Zucker (selbstgemacht oder gekauft) eine Prise feines Meersalz 1 Eigelb (L), Bio- oder Freiland 100 Gramm Mandeln, gemahlen 1/2 TL gemahlener Zimt 30 Gramm Weizenmehl etwas Eierstreiche (ein Ei mit etwas Wasser verquirlt) Wahlweise eine kleine Porzellanfigur oder eine ganze Mandel oder eine kleine Münze, die man in Alufolie gewickelt hat Zutaten für die Glasur etwas Aprikosenmarmelade (durch ein Sieb gestrichen) 60 Gramm Mandelblättchen

Preparation of the Cake Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking sheet with parchment paper. Roll out the pastry and cut two 26 to 28 cm (10 to 11 inches) circles. Chill the pastry while preparing the filling. For the almond filling, beat the butter, sugar, vanilla sugar and salt until creamy, light and fluffy. Add the egg yolk and beat for 3 more minutes. In a medium bowl whisk together the ground almonds, the cinnamon, and the flour. Add the flour mixture to the butter mixture and beat until well combined. Place one of the pastry circles on the prepared baking sheet and brush a 4 cm (1 1/2 inch) border of egg wash around the edge of the pastry circle. Place the filling in the center, as evenly as possible and keeping it inside the egg wash border. NOTE: If you would like to add a figurine, nut, bean or coin, do it now by gently pushing it into the filling and procced with the recipe. Top with the second pastry circle. Crimp around the edge with your fingertips or use the tines of a fork. Use the dull side of a knife to lightly mark lines on top of the pastry. Brush with beaten egg wash. Bake for 40 to 45 minutes or until both base and top are baked and transfer to a wire rack. OPTIONAL: While the Galette is still warm, brush top and sides with apricot glaze and sprinkle sides/border with flaked almonds.

Zubereitung der Galette Den Ofen auf 180 Grad Celsius vorheizen. Ein Backblech mit Backpapier auslegen. Auf einer bemehlten Fläche den Blätterteig dünn ausrollen und zwei Kreise  (26-28 cm) ausschneiden. In den Kühlschrank stellen. Für die Mandelfüllung die Butter, den Zucker, Vanillezucker und Salz schaumig schlagen. Das Eigelb hinzufügen und zirka drei Minuten weiter schlagen. Die gemahlenen Mandeln mit Dem Zimt und dem Mehl mischen. Die Mehlmischung zu der Buttermischung geben, gut verrühren. Einen Blätterteigkreis auf das mit Backpapier belegte Backblech legen, dabei einen Rand von ca. 4 cm mit dem verquirlten Ei bestreichen. Darauf gleichmäßig die Mandelfüllung verstreichen, dabei rundherum den 4 cm Rand frei lassen. TIPP: Wenn man einen Glücksbringer in die Füllung stecken möchte, sollte man das jetzt machen, dabei die gewünschte Figur oder Nuss ein wenig in die weiche Mandelmasse drücken. Mit der zweiten Hälfte des Blätterteigs den Kuchen bedecken. Den Teig an den Rändern andrücken. Es soll eine Art Kuppel entstehen, überschüssigen Teig abschneiden. Mit der stumpfen Seite eines Messers den Teigdeckel verzieren, dabei den Teig nicht einschneiden. Die Galette mit dem restlichen verquirlten Ei bestreichen, Den Kuchen ca. 40 bis 45 Minuten backen, auf einem Kuchenrost etwas erkalten lassen. WAHLWEISE: Die noch warme Galette aprikotieren und mit Mandelblättchen bestreuen.

Of course, the person who finds the small porcelain figurine in his or her piece of cake gets to wear the golden paper crown that is placed on top of the cake after it has cooled and been glazed with some apricot jam (optional). The person who finds the trinket the becomes King or Queen for the day!

Derjenige, der die kleine fève oder santon in seinem Stück Kuchen findet, wird für diesen Tag zum König oder Königin ernannt. Deswegen bekommt man in Frankreich vom Bäcker fast immer eine goldene Papierkrone, wenn man eine Galette des Rois kauft.

The above traditional recipe for the Galette des Rois (Three Kings Cake) was inspired by a recipe that was given to me by one of my very best friends many, many years ago - may I add, after much begging on my part.

Mein Rezept für die traditionelle Galette des Rois (frz. Dreikönigskuchen) wurde von einem Rezept inspiriert, das mir eine Freundin vor vielen Jahren und erst nach langem Betteln meinerseits gegeben hat.

Happy New Year Wishes! - Herzliche Neujahrsgrüße!

To all my friends and readers of my blog: wishing you and your families much happiness and joy and blessings for the New Year!

Ich wünsche allen meinen Freunden und Lesern ein glückliches Neues Jahr 2016!

The Cottage Cooking Club - December Recipes

The month of December marks the twentieth month of our international online cooking group, The Cottage Cooking Club. As a group, recipe by recipe, we are cooking and learning our way through a wonderful vegetable cookbook written in 2011 by Hugh Fearnley-Whittingstall, entitled „River Cottage Everyday Veg".

One of the declared aims of our cooking group is to make a decided effort to use as much regional, organic and also seasonal produce as is reasonably possible.

This month I prepared three of the five designated recipes, plus a few extra ones. I will write about each dish in the order in which I prepared them.

My first recipe for this December post is the colorful Spicy carrot and chickpea pockets (page 193) from the chapter "Bready Things“.

This dish is all about buttery carrots and creamy chickpeas and cumin and that Spanish hot smoked paprika – a perfect dish for the holidays as the ingredients that this recipe calls for can easily be bought way in advance or, depending on how well stocked your fridge and cupboards are, can easily be prepared at a moment´s notice.

I chose to serve the Spicy chickpeas and carrots as a starter with freshly backed warm Turkish Flatbread with Sesame Seeds instead of serving them with pita pockets. Those pita pockets are so omnipresent around here these days, that I presently find myself getting just a bit tired of those bready pockets. I also thought that serving Greek yoghurt alongside – to soothe some of the heat from the hot smoked paprika – was a really good and tasty idea. If you are a bit of a spice lover and enjoy eating chickpeas and carrots, then this dish is definitely for you.

The second recipe I prepared was a take on one of my favorite and most beloved recipes from the book, the Blue cheese and chives tart (page 216) from the chapter of "Store-Cupboard Suppers“.

This is another recipe that can come in very handy in the month of December when we are all so very busy with cooking up a storm for the holidays. With but a handful of ingredients, this is one of  the best and most flavorful tart recipes that you can make. Storebought puff pastry, tomatoes, a good olive oil, freshly ground black pepper and a bit of sea salt – plus that lovely French Roquefort (or other blue cheese) and freshly cut chives from the garden. Could not be easier or more tasty than that.

I have made this tart more times than I can remember using feta or mozzarella and different herbs such as thyme or fresh basil (added after baking) – it is always a hit and I am always grateful for this recipe.

My third recipe this month was a dish that I missed last month, the Jerusalem artichoke frying pan gratin (page 382) from the chapter of "Side Dishes“. We love a good gratin, especially potato gratin, so I was curious to see how well this gratin would be received by the crowds – the cooking technique here is a bit different. As the title implies, first you pan fry the Jerusalem artichoke slices than you grill them.

The first step in this recipe is to fry an onion in some butter and olive oil, then add the sliced Jerusalem artichockes with thyme, salt and pepper and a bit of water (or stock, in my case) simmer and cook for about 20 minutes. The second step is to transfer the cooked mixture to a gratin dish (or individual dishes in my case) add crème fraîche and cheese and place under the grill for a few minutes – done.

While the sliced Jerusalem artichokes are prepared with herbs and cream and cheese, their distinct flavor is still very present. So, if you enjoy the taste of Jerusalem artichockes, this gratin is definitely for you. We enjoy eating them in different kinds of dishes and I love them in soup (even won a cooking competition with them in October) but, again, this is a question of personal taste as the flavors in this dish are rather a bit unusual.

The fourth dish was a repeat for me – another recipe I keep coming back to. Aren´t these the best cookbooks that have you come back to the same recipes again and again?! For Christmas day, I served an entrée of Chestnut and sage soup (page 158) from the chapter of "Hefty Soups“ that we first made back in November 2014.

Although I have made and written about this soup on more than one occasion, I still love it with fresh and abundant sage from our garden and I still consider it to be my favorite soup from the book.

What is not to love about the taste of creamy and velvety chestnuts. When we have fresh chestnuts from the tree in our garden, I use those. Later in the season, I buy vacuum-packed ones from France (as the recipe suggests). When I make this soup. I like to add the white parts of a leek for even more taste and instead of the crème fraîche, I sometimes go for milk (3.5%) and foamed milk. For the drops of oil, I like to use a really deeply flavored cold pressed pumpkin seed oil from my local oil mill. We love that soup and it made for a nice and elgant festive first course.

The fifth dish I made this month was a recipe that we made back in June 2014, the Pizza with new potatoes and blue cheese (page 182) from the chapter of "Bready Things“.

This time instead of the blue cheese, I used goat cheese with a red wine rind from my favorite regional goat cheese manufacturer. When we visited them the other day, I had brought back more cheese than we could handle all at once and I kept wondering what to do about this one with the red wine rind – I also had some wonderful small potatoes left over from Christams dinner, the gnarly ones called "les rats“ or "the rats“, so what better way to use those two lovely left-overs than to make this much beloved pizza of a different kind – with no tomatoes in sight but tasty potatoes, fresh goat cheese and fragrant rosemary from our garden.

The sixth recipe I made was actually in the December line-up of recipes, the Chachouka (page 20), from the chapter of "Comfort Food & Feasts“. This is a North African pepper and tomato stew with eggs baked on top, not unlike the famous Italian Peperonata that we made back in July of this year.

This was a first for me and the kids loved it – with onions, garlic, red peppers and tomatoes as well as cumin seeds, Spanish hot smoked paprika, saffron and eggs, this was a true winner of a recipe – I might not have cooked it quite as down as Hugh did but my taste testers preferred it that way and who am I to argue with them?!

The seventh dish I made this month is our all-time favorite potato salad from the book, the New potato salad „tartare“ (page 79) that we made back in June 2015 and that I have served many times since. We love the mixture of tangy Cornichons and capers, fresh dill and softly-boiled eggs and small French potatoes. One of the best potato salad recipes out there, trust us, we are know a thing or two about potato salads around here.

In summary, another month full of wonderful vegetable dishes – this month we were delighted to enjoy a few new as well as some much beloved recipes, main courses as well as side dishes or appetizer for lunch and dinner.

What a year 2015 has been - lots of wonderful vegetable dishes and I am quite proud of all my devoted taste testers and owe them a huge "Thank you!" for their enthusiasm! Another heartfelt "Thanks!" goes to my fellow members of The Cottage Cooking Club for their enthusiastic support of our international online cooking group! Hopefully, in the coming year we will continue to cook together as a group and move to a different book from the same author!

Please note, that for copyright reasons, we do NOT publish the recipes. If you enjoy the recipes in our series, hopefully, the wonderfully talented and enthusiastic members of The Cottage Cooking Club and their wonderful posts can convince you to get a copy of this lovely book. Better yet, do make sure to join us in this cooking adventure.

To see how wonderful all the dishes from my fellow Cottage Cooking Club members turned out this month, please visit here. They would all appreciate a visit!

Merry and Sweet Christmas Wishes from The Kitchen Lioness & Family! Frohes Weihnachtsfest!

Wishing you and yours a very Merry Christmas & Happy and Healthy Holidays!

Ein frohes Weihnachtsfest! Joyeux Noël! Buon Natale! ¡Feliz Navidad!

19. Day of December - Honey-Gingerbread Cutouts – Honig-Lebkuchen-Pferde

Gingerbread cookies or Lebkuchen are traditional German cookies made from honey (or molasses), citrus, spices and flour. Traditionally, all those spices made them expensive and they were considered to be health-giving, so they were sold in pharmacies. Hence the name „Lebkuchen“ which is derived from the German word for life, Leben. Thankfully, spices are now available to all of us, Please note that this lovely Honey-Gingerbread cookie recipe uses honey instead of molasses, lending a wonderful smell and taste to these Christmas cookies that are sure to become one of your favorites. And the addition of Dutch process cocoa powder lends these cutouts a gorgeous, rich hue with just a very delicate hint of chocolate flavor.

The secret in this recipe is the raising agent. You should not be tempted to use baking powder (Backpulver), instead you should go the extra mile and try to track down the thing us Germans traditionally use – Pottasche, or potassium carbonate. This both gives the gingerbread dough a “lift” but also causes it to keep absorbing moisture after baking, so the biscuits will become softer with time.

Honey-Gingerbread Cutouts – Honig-Lebkuchen-Pferde

Ingredients for the Cookie Dough

• 250 grams runny honey (use mild tasting, local honey if at all possible)
• 250 grams light brown Muscovado sugar (or use other fine light brown baking sugar)
• 150 grams unsalted butter
• 625 grams AP (plain) flour
• a good pinch of fine sea salt
• finely grated zest of an organic lemon (or use organic orange zest instead)
• 2 tsps. gingerbread spice mix* (Lebkuchengewürz)
• 25 grams Dutch process cocoa powder
• 1 egg (L), organic or free range
• 1 tsp. potassium carbonate** (Pottasche)
• 2 tbsps dark rum or water

(*) To make your own gingerbread spice mix, consult my recipe here.
(**) To get potassium carbonate outside of Germany, buy it from your favorite German Deli or order it online.

Ingredients for the Icing

• 250 grams confectioners' sugar, sifted, plus more if needed
• 1 egg white (L), organic or free range
• a few drops of freshly squeezed lemon juice

Preparation of the Cookie Dough

1. To a medium saucepan, add the honey, sugar and butter. Heat gently using medium high heat and stir with a wooden spoon until the sugar has dissolved completely. Take the saucepan off the heat, transfer the honey mixture to a bowl and cool completely.
2. Transfer the cooled honey mixture to a large mixing bowl, then add the flour, salt, lemon zest, the spice mix, cocoa powder and the egg to the butter mixture.
3. Using the dough hooks of your mixer, mix all the ingredients together well.
4. In a small bowl or cup, stir together the potassium carbonate and the rum (or water) – stir until completely dissolved. Then add to the cookie dough.
5. Using the dough hooks of your mixer again, mix the dough until it is firm and sticky.
6. Cover the mixing bowl with food wrap and place in the refrigerator for at least four hours or better yet, overnight.
7. The next day, line your baking sheets with parchment paper.
8. Pre-heat your oven to 180 ° C (356° F).
9. Take a portion of the dough and place it on your lightly floured work surface.
10. Cut out cookie using your favorite seasonal cookie cutters and place on the baking sheets.
11. Bake the cookies for about 12 minutes or until slightly puffed and until edges turn golden.
12. Let cookies cool completely on baking sheets set on wire racks.

Preparation of the Icing

1. Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth, about 4 minutes. 
2. If icing is too thick, add some more lemon juice, a few drops at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.

Icing the Cookies

1. Place icing in a pastry bag fitted with a small plain round tip. Pipe details on cookies.
2. Let set completely, uncovered, at room temperature, at least one hour or (ideally) overnight.

These Honey-Gingerbread Cutouts puff up a bit and if you can leave them, they do get better with time. So, if you are able, I really recommend waiting a few hours or a day before munching away on them and do try to get your hands on potassium carbonate.

Another quite handy little thing about making these is that they lend themselves to being made when you have some spare time during the busy pre-Christmas season. You can easily make the dough ahead of time, let it sit for up to a few days so that the aroma of the spices can develop, then shape and bake the cookies a few days later.

These Honey-Gingerbread Cutouts really are sensational. If you can get hold of the Pottasche, then add these lovelies with the real taste of Christmas to your „must-bake“ list and let your imagination be your guide when cutting out your favorite shapes.

When I baked these, I used cookie cutters shaped after the famous Swedish Dalecarlian horse, a traditional carved, painted wooden horse statuette originating in Swedish province Dalarna (Dalecarlia). In the old days the Dalecarlian horse was mostly used as a toy for children. Today it has become a symbol of Dalarna, as well as Sweden in general. Several different types of Dalecarlian horses are made, with distinguishing features common to the locality of the place where they are carved and painted. Loved these ever since I was a child and laid my eyes on them!

13. Day of December - Saint Lucia Saffron Buns (Lussekatter)

Lussekatter are typically eaten in Sweden for St. Lucia (the Festival of Light), on 13 December. This is a celebration of light in the middle of winter, with processions and candles. Young girls are dressed in white robes with a red sash, with one girl selected as “Lucia” who wears a crown of lit candles, the others carrying a single candle. At home, the eldest girl dresses up in robe, sash, and candle crown, and delivers coffee and lussekatter, or S shaped saffron buns to her parents for breakfast.

My best friend in primary school was named "Lucia" and she was always chosen to lead a St. Lucia procession on December 13th. Whether you are Swedish or not, you should give these saffron buns a try. Lussekatter look pretty, they have an attractive shape, and an amazing color, like a bright yellow, almost golden brown. And as they bake, the kitchen is filled with the sweet aroma of saffron and yeast. Once they are baked, the buns are light and soft, and they have a lovely rich, buttery flavor highlighting the aroma of saffron. They are definitely best enjoyed while still warm.

St. Lucia Buns - Lussekatter
(yileds about 20 St. Lucia Buns)

Ingredients

• 1 cup melted butter
• 1/2 tsp. saffron threads, finely crumbled (or 1 tsp. powdered saffron)
• 1 cup milk (3.5%)
• 3/4 cup superfine (baking) sugar
• 1 tsp. fine sea salt
• 2 pkg. dry active yeast (4 1/2 tsp) or use fresh yeast
• 6 1/2 cups AP (plain) flour
• 2 eggs, (L), organic or free range, well-beaten, plus one egg white
• a few raisins to decorate

Preparation

1. Crumble saffron threads into melted butter.
2. Let sit about 30 minutes to an hour (this intensifies the saffron flavor).
3. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top).
4. Stir in melted butter, sugar, and salt.
5. Pour mixture into mixing bowl and allow to cool until “finger-warm” (still quite warm, but just cool enough to touch).
6. Stir in yeast and let sit for 10 minutes.
7. Mix 3 1/2 cups flour into liquid. Stir in two well-beaten eggs. Add enough of the remaining flour to form a soft dough.
8. Transfer dough to a large greased bowl and turn to coat all sides. Cover with a tea towel and allow to rise until doubled, about 1 hour.
9. Punch down risen dough. Lightly knead two or three times on a floured surface. Pinch off small handfuls of dough (about the size of a racquetball) and roll into "snakes." Shape snakes into "S"-shaped buns. 
10. Place on a parchment lined baking sheet.
11. Cover with the tea towel again, and allow to rise until doubled (about another hour).
12. When ready to bake your Lussekatter, make sure to pre-heat your oven to 190° C  (375º F).
13. Decorate Lussekatter with raisins, brush with egg white, and bake your preheated oven at 190° C  (375º F) for about 15 minutes, or just until brown.
14. Transfer to a cooling rack and enjoy while still warm (if possible).

While Lussekatter are traditionally eaten on Saint Lucia's Day on December 13th, these buttery saffron buns make fabulous year-round treats, as they are are fantastic if eaten while still warm with a cup of tea, coffee or a glass of mulled wine.

Please make sure to drop by again for my next special surprise in my Virtual Advent Calendar!

11. Day of December - Festive Shortbread (Festliches Shortbread)

Classic shortbread contains just three ingredients, flour, butter and sugar and it all depends on the quality of these three ingredients and careful blending.

Shortbread is a cookie to really sink your teeth into. Crumbly, dense and rich, it's made with a generous amount of butter, which gives it its melt-in-the-mouth texture. Traditionally it is pale golden-brown in color and is baked in a round, flat shape, pricked with a fork and sprinkled with sugar. My Festive Shortbread is gently spiced with Ceylon cinnamon, freshly ground ginger and a bit of ground cloves.

Once baked my version of the classic shortbread will not only smell amazing from all that good butter used but will also have a wonderful warm color from the spices I have added.

Festive Shortbread (Festliches Shortbread)

Ingredients

• 150 grams unsalted butter, cut into small pieces, softened
• 75 grams superfine baking sugar (caster sugar)
• 150 g AP (plain) flour
• 75 g rice flour* NOTE: most recipes call for a mix of plain wheat flour and rice flour or cornflour, for a very soft texture, but you can also use semolina for a slightly crunchier result. 
• ¾ tsp Ceylon cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• a pinch of fine sea salt 
• Demerara sugar, to finish (optional, you can also use superfine sugar here)

Preparation

1. In a large bowl, beat the butter and sugar together until pale and fluffy using a hand-held whisk or wooden spoon.
2. Sift the flour, rice flour and spices into the bowl, add the salt and mix together until well combined. The mixture will look crumbly at this stage.
3. Put the mixture out onto a lightly floured work surface and knead to form a soft dough. It might be difficult at first but keep going and it will come together.
4. Prepare two large pieces of baking parchment. Roll out the dough between the parchment to a thickness of 1cm (½ inch) NOTE: the baking parchment will make it easier to roll. Peel away the top layer of baking parchment and cut the dough into Christmas shapes using cookie cutters. Re-roll any leftover dough to cut out more shapes. NOTE: only do this once to avoid over-working the dough. Alternatively: Line a 22 cm (9 inch) cake or tart pan with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the pan. Prick the surface of the shortbread round with a fork or a wooden skewer. Sprinkle with some Demerara sugar.
5. When you have used all the dough, put the shortbreads onto prepared baking sheets, prick the surface of the cookies with a fork and sprinkle with some Demerara sugar.
6. Bake the shortbread in the oven until very lightly colored - about 20 minutes for cookies, 30–35 minutes for a shortbread round.
7. Leave to cool on the baking sheets or in the baking pan for a few minutes, then lift the shortbreads onto a wire rack.
8. Leave to cool completely.
9. Shortbread will keep for up to 4 weeks in an airtight cookie tin.

Remember that shortbread has so few ingredients that you can't get away with cutting corners. First and foremost the success of this recipe relies on really good-quality unsalted butter for its flavor. Good quality sugar is also essental. Rice flour gives it that special sandy texture that sets it apart from the common cookie, and a pinch of salt helps to balance that rich, delicious sweetness. Then add warm spices for a festive touch. And to gild the lily, sprinkle the shortbread with Demerara sugar - that will lend a wonderful sparkle and crunch.

Treat the dough gently, if you have the time and patience chill it (for about 15 minutes), sprinkle liberally with sugar and cook it gently and serve it with a cup of  my Winter Tea (recipe here). And for that delectable, friable texture, it's also important to keep a light hand. Overworking the mixture will develop the gluten in the flour and make the shortbread tough.

For my German readers: you can find a good-quality rice flour from "Müller´s Mühle" (link here) at most high-end supermarkets or go for organic rice flour at your favorite Natural Health Food Store.

If you are like me and really enjoy a good shortbread, you can take a look at my Vanilla Bean Petticoat Tails Shortbread (recipe here) - or my Lemon-Lavender Shortbread (recipe here) - or the Chestnut and Almond Shortbread (post here) that I baked from a Hugh Fearnley-Whittingstall recipe using chestnut flour, wholemeal buckwheat flour, and almond flour.

Please make sure to drop by again the day after tomorrow when we will open our next special surprise in my Virtual Advent Calendar and pay a visit to the lovely country of Sweden for St. Lucia Day on December 13th!

9. & 10. Day of December - Caramelized Almonds with Fleur de Sel & Almond Oil (Karamellisierte Mandeln mit Fleur de Sel & Mandelöl)

So called Caramelized Almonds or Burnt Sugar Almonds („Gebrannte Mandeln“ in German) are most often purchased at Christmas Markets around here. Burnt sugar almonds are caramelized sugar-coated almonds, flavored most often with cinnamon and vanilla. They are usually cooked fresh in copper kettles right in front of you at the market. If you are lucky, you can buy them while they are still warm. They become harder, like brittle, when completely cool but no less delicious and tempting. Served in small vintage style paper cones or sold in seasonal cellophane bags, Caramelized Almonds are a treat you should not pass up if you happen to visit a German Christmas market.

If there is no Christmas market that you can visit to buy these almonds at, you can easily make them at home. Usually, I go for the cinnamon and vanilla variety, this year I prefer a Caramel-Fleur de Sel variety. When I posted the recipe for my Almond Cake with Fleur de Sel back in April of this year (recipe here) - I feel seriously in love with the combination of sweet and salty, especially when paired with almonds!

Caramelized Almonds with Sea Salt

Ingredients for the Almonds

• 100 ml water
• 100 grams sugar
• scraped seeds from one vanilla bean or 2 tsps. pure vanilla sugar
• 400 grams raw, whole almonds
• 1 tbsp almond oil (I use the Almond Oil from my local oil mill (link here) but feel free to use another oil here such as sunflower oil)
• ½ - 1 tsp. Fleur de Sel (I use Fleur de sel de Guérande)

Special Equipment needed

• a heavy pot, preferably cast iron, NOT a non-stick pan
• a wooden spoon
• a baking sheet lined with parchment paper

Preparation of the Caramelized Almonds

1. Scrape the inside of the vanilla bean and add it to the sugar. Mix well. NOTE: You should not discard the vanilla bean, but put the scraped vanilla bean in with your vanilla sugar to boost its aroma. OR: Use 2 tsps. pure vanilla sugar
2. Add the sugar and water to the heavy saucepan and set it over medium heat. Stir to mix, then bring it to a boil before adding the almonds.
3. Add the almonds to the pan. Then stir constantly until the water is boiled away.
4. The sugar will dry out after about 8 to 10  minutes and the almonds will take on a grey-brown tinge. Keep stirring, so that the almonds do not burn on the bottom of the pan.
5. At this stage, the sugar heats up and starts to melt. Just keep stirring, so that the almonds become evenly browned and about half of the sugar is melted and gives the almonds a shiny coat.
6. When they are shiny, but not burnt (this takes careful watching) remove the pan from the heat.
7. While stiring the almonds with a wooden spoon, add the almond oil, then the Fleur de Sel and mix carefully.
8. Place the Caramelized Almonds on your parchment lined baking sheet, separate them if they stick together. Be very careful, however. These are extremely hot, so use two spoons to separate them.
9. Either let them cool completely or serve them while warm.

The Caramelized Almonds with Fleur de Sel will make delicious gifts and while they are at their very best when enjoyed while still warm, they do keep well. If you plan on giving them as gifts, you can fill small cookie tins, Weck jars or small festive cellophane bags tied with pretty little ribbons. Or craft paper cones to package your Caramelized Almonds - you can use some pretty Christmas wrapping paper to make lovely little paper cones. They are also fun to make if you’ve got smaller hands helping you

And if you do not enjoy eating almonds, you can take the less traditional road and make this recipe using nuts of your choice. I usually make a batch with hazelnuts, just make sure you use a hazelnut oil then instead of the almond oil that my recipe calls for. But the recipe also works with cashew nuts, macademia nuts or walnuts.

Trust me that these Caramelized Almonds with Fleur de Sel are the perfect blend of sweet and salty and they will make your house smell amazing – once you have tasted one, you will not be able to stop yourself from munching away on them!

Please make sure to drop by again tomorrow when we will open our eleventh special surprise in my Virtual Advent Calendar!

8. Day of December - Winter Tea Blend - (Winter-Tee Mischung)

Today is December 8th and my Virtual Advent Calendar revoles all around one of my very favorite hot beverages, tea. There are a huge variety of teas, generally classified by the size of the leaves and the way in which they’re treated. The flavor will vary according to the conditions in which the tea is grown, the soil and climate, the way the leaves are harvested and the manner in which they’re processed after picking.

The tea most widely drunk around here is so-called „black tea" (schwarzer Tee). The majority of black tea goes into blends. A few varieties of tea, however, are famous in their own right, such as Assam tea or Darjeeling tea. Flavored teas (aromatisierter Tees), that are green, black or fruit-based teas, are often mixed with ingredients such as jasmine, chrysanthemum, or dried fruit and are also hugely popular.

When buying loose-leaf tea,  make sure it smells fresh and vibrant. Check the packet to see whether you’re buying a blend or single variety. If buying flavored tea, make sure the flavoring is natural. For example, Earl Grey tea should be flavored with bergamot oil rather than with bergamot flavoring.
Black teas are graded by their leaf size, from whole leaf, to „broken“ down to „dust“.  The leaf grade will determine the tea’s brewing time - the smallest leaves are used in teabags because they brew very quickly.

You can also prepare customized, personal teas by mixing together a few of your favorite flavors. It is best to start with a „basis“ for your personal tea mix. Choose black or green tea, or even fruit teas – since I love the combination of black tea with wintry flavors, I usually choose a real-high quality black tea for starters and then add my favorite flavors. I have called my blend „Winter Tea Blend“ but feel free to experiment to your hearts content.

Winter Tea Blend

Ingredients
(for about 125 grams, which will yíeld about 4 liters of tea)

• a few dried apple slices (homemade - peel on is fine OR from your favorite natural food store, spice or tea merchant or online)
• peel from one organic orange (make sure to remove as much of the white pith as possible, otherwise your tea blend might be too bitter)
• a few slices of fresh ginger (optional)
• a few dried organic rosebuds
• 1 Ceylon cinnamon stick
• 100 grams loose leaf black tea (chose your favorite tea here) - again, it's nice to chose an organic black tea here if at possible

Preparation

1. Cut the apple slices into thin strips or break up into coarse pieces.
2. Peel the orange, taking care to remove all the white pith before continung with the recipe. Alternatively, you can use dried orange peel from a natural health store or tea merchant. Cut the orange peel into thin strips as well.
3. Peel the ginger (if using) and also cut into very thin strips.
4. Pre-heat your oven to 100° C (80° C convection) – 212° F ( 176° F for convection ovens).
5. Line one baking sheet with baking parchment and place the apple strips, the orange peel and the ginger on the parchment.
6. Place in the oven and leave to dry there for a good 90 minutes. Then leave to cool.
7. Cut up the cinnamon stick with a sharp kitchen knife (you should end up with fine splinters) and add all the ingredients to your loose tea. Then blend well.
8. Your Winter Tea Blend should be stored in an airtight container or canister in a cool, dark place in order to preserve the original flavor for as long as possible.

Tea blends are particularly enjoyable in winter time but also fabulous for a grey afternoon or any time you feel like sipping a cup of tea with lots of flavor. Homemade tea blends can make wonderful gifts to give to your tea loving friends and family members at holiday time or any time.

Your persomnal tea blend can also be used in cooking to soak dried fruit (for my recipe for a Poffert with with tea-soaked raisins go here), make syrups for poaching fruit or to smoke fish and poultry. And this Winter Tea Blend is far superior to anything store-bought.

Please make sure to drop by again tomorrow when we will open our ninth special surprise in my Virtual Advent Calendar!