Difficulty: Easy.
Preparation Time: 70 minutes.
Portions: 10 slices.

Ingredients:

Ingredients:

• 1 2/3 c. blanched almonds or hazelnuts (about 1/2 pound)
• 4 c. unbleached flour
• 1/2 tsp. salt
• 1/2 tsp. finely ground black or white pepper
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 tsp. ground ginger
• 1 tsp. dry powdered mustard
• 1/4 tsp. ground mace
• 1/4 tsp. ground cardamom
• 2 1/2 sticks butter (10 ounces), softened
• 1 1/4 c. light brown sugar, packed
• 3/4 c. honey
• 1/3 c. warm water
• 1/2 tsp. baking soda

Preparation:

1. Preheat oven to 350-degrees F. Toast the nuts in a shallow pan on the middle rack for about 10 minutes, until they are only lightly toasted. Cool the nuts.
2. Using a food processor or blender on ‘Chop’, chop the nuts along with 1/4 cup of the flour until they are about the size of uncooked grains of rice.
3. In a large bowl, beat butter until creamed. Add the sugar and beat until thoroughly mixed. Next, beat in the honey. Reserve about 2 tablespoons of water and place the the rest into the bowl, beating to mix. It will look curdled. In a small cup stir the reserved 2 tablespoons water with the baking soda until the soda is dissolved; add to the bowl and mix.
4. In another bowl, mix the sifted, dry ingredients. Add these into the butter bowl, blending in gradually. Finally, beat in the chopped nuts.
5. Spread out three large pieces of plastic wrap or paper, wrap, and then flatten each package to about a 1-inch thickness. Place the packages in the freezer for about 1 hour (no longer) or in the refrigerator for at least 3 hours.
6. To bake, adjust two racks to divide the oven in thirds and preheat oven to 350 degrees F. Line cookie sheets with baking parchment or aluminum foil, shiny side up, and set aside.
7. Flour a pastry cloth and a rolling pin. Unwrap a piece of the dough. Cut it in half. Work with one half, rewrapping the other half and placing it in the refrigerator until you are ready to use it. Place the dough on the floured cloth. If it is very firm pound it a bit with the rolling pin. Turn the dough upside down occasionally while you work with it, and re-flour the pastry cloth and the rolling pin as necessary. Roll out the dough to a 1/4-inch thickness. Using a large, round cookie cutter (mine is 3 1/2 inches in diameter), start to cut the cookies on the outer edge (not in the middle) of the dough, and cut them touching each other.
8. Place the cookies about an inch apart on the lined sheets. It might be necessary to use a metal spatula to transfer the cookies from the pastry cloth to the sheets. Use a smaller cutter to cut cookies from any of the scraps that are large enough. Press any other scraps together, re-wrap, and re-chill. Bake for about 18 minutes, reversing the sheets top to bottom and front to back once during baking.
9. Bake until the cookies are golden. If the cookies on the lower rack start to darken too much around the edges, slide another cookie sheet under them – the double sheet will protect the bottoms. Cool briefly on the sheets until the cookies are firm enough to be moved. With a wide metal spatula transfer the cookies to racks to cool.
10. Dust each cooled cookie in confectioners sugar. If desired, cookies can be redusted the next day before serving, or gifting. Store in an airtight container.

Ingredients:

• 6 c. flour
• 1 1/2 tbsp. ground cinnamon
• 1/4 tsp. salt
• 1 pound butter, softened
• 2 1/4 c. sugar
• 3 eggs, lightly beaten
• 1/2 c. fruity wine, such as Riesling

Preparation:

1. Sift together flour, salt and cinnamon into a large bowl.
2. Beat butter with electric mixer, while gradually adding 2 cups of sugar, and beat until light and fluffy.
3. Beat in eggs, one at a time, then alternately beat in the dry ingredients and wine, about a third at a time. Dough will be very soft.
4. Divide the dough into 5 equal parts, flatten, wrap in plastic, and refrigerate overnight.
5. Preheat oven to 350 degrees F. Roll out dough about 1/4 inch thick on a lightly floured surface. (Placing a piece of wax paper over the dough while rolling will help prevent sticking, without adding too much extra flour to the dough.)
6. Cut with cookie cutters, transfer to greased cookie sheets. Scraps may be gathered, rechilled, and rolled one additional time.
7. Brush cookies with lightly beaten egg, sprinkle with a little of the remaining sugar. Bake in batches until golden, about 20 minutes.
8. Transfer cookies to a wire rack and cool completely. Decorate or glaze as desired. Cookies taste best after sitting for 1 week.

There are many things we love in our house. Some of the Stolze family favorites? We must have Marzipan and Butter Stollen, Pfeffernüsse, Lebkuchen (gingerbread, especially chocolate covered for the boys), and of course liqueur-filled chocolates – every year.

What to do if you don’t have someone to send them to you? There are a few options. For one thing, if you have an Aldi’s near by, they always do some German Christmas specialties this time of year. I have found Stollen, Lebkuchen, Pfeffernüsse and frozen specialty German cakes there. Some even carry Glühwein. Aldi’s is a German owned company, so they are great for finding reasonably priced German goods. Another option is Big Lots. They occasionally carry some of the German cakes and Stollen there. Not as fresh, in my opinion, but good in a pinch. Also, some Shoprites carry a good mix of German sweet items, such as Balsen brand cookies and Stollen. And if you simply can not find these near you? Try German Deli, an online German specialty retailer based in Texas.

German Deli has made it very easy and affordable to try a variety of holiday specialties. They offer the Christmas in a Box, which is essentially various sizes of gift boxes containing German holiday specialties.  You can also find items to purchase individually.

I wish you luck in you German holiday food endeavors. It can be difficult, but rewarding in the end. Trust me.

Enjoy, and happy holidays!

Difficulty: Easy.
Preparation Time: 30 minutes.
Total Time: 42 days
Portions: 10.

Ingredients:

• 2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries, …)
• 1 lb sugar
• 3 cups rum

Preparation:

1. The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
2. Be sure that your Rumtopf pot is clean and thoroughly dry. Wash and clean fruit (remove stems, seeds, and pits), pat dry and cut into bite sized pieces, if necessary. Measure them.
3. Add sugar, mix and let stand for about 1 hour. Place the sugared fruit into your Rumtopf and fill with rum to completely cover fruit.
4. Place a piece of plastic wrap tightly over the pot top, then set the lid on top. Set aside in a cool place, away from sunlight. If desired, you could even refrigerate the pot.
5. Repeat these steps with other fruit once a month until your Rumtopf is completely filled or fresh fruit season is over.
6. Take care of your Rumtopf. Fill up with Rum if necessary. It is important that the fruits are always completely covered.
7. After you have added the last layer of fruit, sugar and rum, let stand for about 6 weeks. Enjoy.

Serving Suggestions:

• Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake.
• Serve topped with whipped cream or crème frâiche.
• Serve as a side dish with any game meat.
• Serve the strained liquid as an after-dinner cordial.
• Add two tablespoons of the strained liquid to Champagne.
• Lay some of the warmed fruit onto a crepe and roll up. Add whipped cream or ice cream, if desired.

Rumtopf – Preserving Seasonal Fruits Pt.1

Rumtopf – Preserving Seasonal Fruits Pt.2

This recipe is an adaptation of a Bavarian recipe I came across online which uses a potato dough. Enjoy!

Difficulty: Moderate.
Preparation Time: 1 hour 20 minutes.
Portions: 4.

Ingredients:

• 2 pounds potatoes (slightly ‘stale’ works well)
• 150 grams flour (approximately 5 ounces)
• 3 tablespoons salt
• 2 eggs
• 3 tbs ghee (melted butter)
• 5 apples
• butter
• sugar
• 10 ounces milk
• 150 grams sugar (approximately 5 ounces)

Preparation:

1. Preheat oven to 400 degrees F, or 200 degrees C.
2. Peel potatoes and boil in salted water until soft. While still hot, press the potatoes until pulverized. Let cool.
3. Add eggs, flour, and salt.  Blend together and knead well. If dough sticks, add more flour gradually until it no longer does.
4. Shape into a roll about 2 inches thick. Cut the roll every 2 inches to create about 6 or 7 pieces.
5. Knead each piece down to about 1/4 inch thickness to create the wraps.  Spread butter on each dough wrap.
6. Peel and slice apples thinly. You may chose to chop them instead to get a better fit. This is also fine.
7. Fold each wrap in half over the apple. Gently press the edges together to get a good seal.
8. Place the Maultaschen in a large baking dish and coat both sides with the melted butter. Bake for 40 minutes. (See next step for interim steps in baking process).
9. In a small saucepan, place milk and sugar.  While stirring constantly, allow to boil.  Then bring mixture to simmer until sugar is completely dissolved.
10. Add the thickened, blended milk mixture into the dish with the ravioli after about 10 minutes of baking time has elapsed.
11. Serve with some vanilla sugar sprinkled (optional) on the Maultaschen.

Your first option is to make it from scratch.  The most difficult part is to continually mix and not overheat the mixture.  Here is the recipe.

Fruit Torte Jelly/Gelatin

Ingredients:

• 1/2 tsp. gelatin (plain, unflavored gelatin – can be found in the baking aisle of any grocer)
• 1 cup water OR apple juice (be aware this will add some extra flavor)
• 2 tbsp. sugar
• Optional: 1 tsp. red food coloring

Preparation:

1. Soak gelatin in 2 tbsp. cold water for 10 minutes.
2. Heat over low heat until it becomes liquid.
3. Add 2 tbsp. sugar and the remainder of water and heat, stirring, until sugar is dissolved.
4. Remove from heat and cool until it is just pourable (20 – 30 minutes).
5. Spoon over finished cake shell with fruit already arranged over the top.
6. Allow whole cake to set for at least one hour before serving.  For extended life, refrigerate to prevent fruit from molding.

Okay, so you say this sounds too tedious, and you want a quick and dirty solution? Try Tortenguss.  You can purchase a dry mix, which still needs to be heated, but is a little less finicky. My personal favorite can be bought from German Deli: Dr. Oetker Tortenguss Klar (Clear Cake Glaze). It is sold in a 3-pack, and I will stock up on a few at a time.

See? Isn’t it great when one of life’s little mysteries can be solved so simply?

Difficulty: Easy.
Preparation Time: 45 minutes.
Portions: 3.

Ingredients:

• 2 1/2 cups whole milk
• 1/3 cup long white rice
• 1/8 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup raisins

Preparation:

1. Mix the rice, sugar and salt in a large saucepan. Stir in the milk. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk mixture becomes thick. Stir often.
3. Stir in vanilla extract and cinnamon.

Difficulty: Easy.
Preparation Time: 45 minutes.
Portions: 4.

Ingredients:

• 1 cup short grain white rice
• 1/4 cup sugar
• 3 cups milk
• 1 cup cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Preparation:

1. Mix the rice, sugar and salt in a large saucepan. Stir in the cream and milk. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk mixture becomes thick. Stir often.
3. Stir in vanilla extract.
4. Serve warm with cinnamon and sugar or fruit compote.

Difficulty: Moderate.
Preparation Time: 2 hours.
Portions: 4 – 6. 12 pieces.

Ingredients:

Cake Batter

• 2 eggs
• 2 tbsp. warm water
• 6 tbsp. sugar
• 1 tbsp. vanilla sugar
• 1 pinch salt
• 7 tbsp. all purpose flour
• 6 tbsp. cornstarch

Topping

• 1 1/2 pint raspberries
• 3/4 cup whipping cream
• 2 tsp. sugar

Jelly

• 1/2 tsp. gelatin
• 1 cup water
• 2 tbsp. sugar
• 1 tsp. red food coloring

Preparation:

1. Grease pan and lightly dust with flour.  Preheat oven to 350 degrees.
2. Separate eggs.  Beat egg whites with salt until stiff, but not too dry.  Set aside.
3. In a large bowl, beat egg yolks with water until foamy, and pale yellow.  Gradually add sugar and vanilla.  Beat until the sugar is dissolved, and the batter has visibly increased in volume.
4. Sprinkle in flour and cornstarch ad blend well with yolks.
5. Using a rubber spatula, fold egg whites into the batter until just blended.
6. Pour batter into cake pan (form) and bake in lower oven for 16 minutes, until golden yellow.
7. Let cake rest in pan for 10 minutes before removing.  Allow cake to cool completely.
8. To prepare jelly: soak gelatin in 2 tbsp. cold water for 10 minutes.  Heat over low heat until it becomes liquid.  Add 2 tbsp. sugar and the remainder of water and heat, stirring, until sugar is dissolved.  Remove from heat and cool until it is just pourable (20 – 30 minutes).
9. To prepare topping: whip the cream with 1 tbsp. sugar until stiff.  Spread evenly over cake.
10. Arrange berries on top of cream.  Pour jelly over fruit.  Let jelly set for 30 minutes.  Serve immediately.

You can also make extra whipped cream to garnish the top of the cake.  This cake MUST be refrigerated if there are leftovers.