Ingredients:

• 2 cups sugar
• 2 cups water
• 750 ml bottle of dry white wine
• 750 ml bottle of dry red wine
• 1/4 cup fresh lemon juice
• 1 cup dark Jamaican rum

Preparation:

1. Bring water and sugar to a boil in a large pot, while stirring constantly until the sugar has dissolved.
2. Add the wines and bring the mixture to a simmer. Stir in the rum and lemon juice.
3. Ladle the punch into cups and serve warm.

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.

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: 45 minutes.
Portions: 6.

Ingredients:

• 1 (750 milliliter) bottle red wine
• 3/4 cup water
• 3/4 cup white sugar
• 1 cinnamon stick
• 1 orange
• 10 whole cloves
• Optional – 1/2 cup rum

Preparation:

1. In a medium size saucepan, combine the water, sugar, cinnamon and cloves. Bring to a boil while stirring constantly, then reduce heat and continue to simmer.
2. Cut the orange in half and squeeze the juice into the pot. Place cloves into the orange peel and drop into the mixture. Cook until the mixture starts to thicken like syrup.
3. Pour in the wine and rum (if using) and stir, heating gradually until steaming. DO NOT BOIL. Remove oranges and serve in prewarmed mugs.

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

These are the best candidates for a good Rumtopf (make sure fruits are pitted, cored, and with stems/leaves removed, if applicable):

• Pineapple (cut into large chunks)
• Cherries (any variety)
• Peaches (cut in halves, quarters, or slices)
• Apricots (halves)
• Nectarines (halves)
• Plums (half or quarter)
• Pears (peeled and sliced)
• Grapes (sweet seedless red or green grapes are ideal)
• Strawberries (don’t wash, just remove stem & leaves).
• Raspberries (don’t wash).
• Red currants
• Gooseberries

The following fruits are not good candidates:

• Citrus fruits (too acidic)
• Apples (odd texture)
• Bananas (mushy!)
• Blackberries and Blueberries (bitter)
• Watermelon and cantalope (waters down the mixture)
• Rhubarb (can make the mixture sour)

A few points to make.  First of all, fruit should be ripe, not overripe. Overripe fruit will become mushy and could affect the taste negatively. Also, frozen fruit is not recommended due to the excessive moisture upon thawing.

Our next segment will explain preparation of your Rumtopf.

See also:

Rumtopf – Preserving Seasonal Fruits Pt.1

Rumtopf – Preserving Seasonal Fruits Pt. 3

We are already planning our Summer Germany trip, which will take place the end of July, into August.  This year we are staying at a lake cabin with my in-laws for a few days.  Hopefully the weather will cooperate.

As always, if you have any recipes to recommend, please send them to us.  You will be credited in the post, so let’s get cooking!

Happy New Year!  Ich wünsche Ihnen ein gutes neues Jahr!

~Lisa

Difficulty: Easy.
Preparation Time: 15 minutes.
Portions: 2 – 3.

Ingredients:

• 1 bottle of red wine (750 ml)
• 4 eggs (or 8 egg yolks)
• 5 tablespoons of sugar
• one packet of vanilla sugar
• dash of cinnamon
• 2 cloves
• splash of lemon or lemon juice

Preparation:

1. Whisk the sugar into the eggs (or egg yolks) and add a little cold red wine, and then beat vigorously.
2. Add the vanilla sugar, mixing in thoroughly.
3. Add the remainder of the red wine and heat with some cinnamon, cloves, and lemon juice.
4. Just before it comes to a boil, remove the pot from the heat. Strain and let cool a bit.
5. Serve hot and foamy.

German Translation

Zutaten

• eine Flasche Rotwein (750 ml)
• 4 Eier (oder 8 Eigelb)
• 5 Esslöffeln Zucker
• 1 Päckchen Vanillezucker
• etwas Zimt
• 2 Nelken
• Zitrone oder Zitronensaft

Zubereitung

1. Eier (oder Eigelb) mit Zucker verquirlen und etwas kalten Rotwein dazugeben und dann kräftig schlagen.
2. Vanillezucker zufügen.
3. Übrigen Rotwein dazugeben und mit etwas Zimt, den Nelken und Zitronensaft erhitzen.
4. Kurz vor dem Kochen von der Feuerstelle nehmen. Abseihen und etwas abkühlen lassen.
5. Heiß und schaumig servieren.