We’ve got the solstice behind us, but if the days are already getting longer, it sure doesn’t feel like it yet.
Working through the holiday season this year meant I needed to find another way to consume my remaining vacation days. We’d been looking for a long weekend in December as far back as June, and when Istanbul made the short list, Sarah scoped out a place for us to stay and some airfare. We found Istanbul to be a fascinating blend, over millenia, of Greco-Roman, Ottoman, and modern European culture and architecture. The weather disappointed us most of the trip, but there is a reason Istanbul has an off-season. That said, it was not overrun with other tourists, and that allowed us to appreciate how mobbed it must be in the high season. Continue reading A Long Weekend in Istanbul
The cranberries are in! There isn’t a whole lot of cranberry love here in Germany, so when they showed up at the green-grocers, I came home and started strategizing. The brown butter creates an extra step, but the different flavor is very worth it. I made Cliff brown the butter (because hot popping grease freaks me out) and he did a fantastic job. I found this recipe here, and have changed very little (used a little less sugar with the berries), but I broke down the instructions into a more readable format. Don’t let the lengthy instructions put you off – it’s a lot easier to execute than to explain.
1 c + 5 T (263 g) butter
1 c (210 g) sugar, divided into 3/4 and 1/4 c
3/4 t salt
2 egg yolks, lightly beaten
1/4 t almond extract (didn’t have any, so we used amaretto)
3 c + 3 T (404 g) flour
1 lb (500 g) cranberries, picked over and rinsed
3/4 c (158 g) sugar
1/3 c orange juice
Prepare brown butter. In a saucepan, melt butter over medium-low heat. Once it’s completely melted, turn heat up to medium and stir constantly until milk solids separate out (it will foam, just keep stirring). Butter will smell very nutty and turn golden brown. Pour into a heatproof bowl, set aside and allow to cool, stirring occasionally.
Line a 9×13 pan with foil or parchment. In a large mixing bowl, combine cooled butter, 3/4 c sugar and salt, stirring until well mixed. Add yolks and almond extract, stirring until smooth. Next, add the flour. The original recipe says to use a spoon or rubber spatula, but I incorporated it with a pastry blender. Worked for me. The dough will be quite stiff and dense, just go with it. Transfer about 2 c of the dough to the lined 9×13 and press it until it knits together. It will still be kind of bumpy, but that’s cool. Put the pan of dough into the fridge for about 40 minutes. Add the remaining 1/4 c of sugar to the rest of the dough and work it in with the pastry blender until it’s crumbly.
Prepare cranberry jam. In a deep saucepan over high heat, bring cranberries, sugar and orange juice to a boil. Reduce heat to medium and stir constantly until cranberries have popped and jam achieves chunky, thick consistency. Set aside and allow to cool a little.
Heat oven to 325° F/163° C. Remove dough from fridge and prick all over with fork. Bake for 15 minutes, then remove from oven and turn heat up to 350° F/175° F. Spread cranberry jam evenly over hot shortbread, then sprinkle remaining dough crumbles over the top. Return shortbread to oven and bake for at least 25 minutes or until streusel is golden brown. Remove from oven and allow to cool on trivet for at least 1 hour.
We discovered a new section of the Christmas market on the palace grounds!
Has the Flaniermeile1 always been there? It’s just a loop around a pond I didn’t know was there, with a little sausage and Glühwein hut at the end of it. But they’ve got it lit nicely, and I couldn’t resist a couple attempts at a long exposure. Here’s my favorite one:
- flanieren = to saunter [↩]
For my birthday weekend this year, we decided to hit a corner of the country we’d heard about, but never yet visited: Berchtesgaden. It’s the Florida of Germany, if you can think of Austria as the Atlantic Ocean. It’s about as far South as you can go in Germany, and also offers the highest elevation you can drive in a loop in Germany.
A bit late off the mark here, considering 2014 is already winding down. September 2014 we got some of the old gang back together again for a meetup near and dear to us Regensbloggers: Nuremberg.
Continue reading WEBMU 2014 Recap