Rhubarb was originally cultivated for its medicinal properties and was not used in European cooking until the late 18th century. The history of rhubarb is very complicated but simply put there are only two broad categories, medicinal and culinary.
Thought of by many as an old fashioned ‘vegetable’, it never has really fallen out of favor. In Germany, rhubarb season is from April until June. There are countless recipes using rhubarb as the German people are very passionate about eating produce they have grown themselves.
I have an inherited love of rhubarb — the way it tastes, its huge beautiful foliage, its hardiness, productiveness …….
RHUBARB SOUR CREAM PIE (German Rhabarber Sauerrahn Kuchen) has been in my pie ‘go to’ file forever. The combination of these two ingredients works magic. Just for something different, I decided to use the same recipe but make it into tarts today.
In a small bowl, combine oatmeal, brown sugar, margarine, flour & citrus zest. Cut in margarine until mixture is crumbly. Set aside.
Preheat oven to 400 F. In a large bowl, combine sugar, cornstarch, cinnamon & nutmeg; beat in sour cream & egg. Gently fold in rhubarb. Pour into pastry shell. Sprinkle topping mixture over the filling.
Bake at 400 F. for 15 minutes. Reduce heat to 350 F. & bake for 35-40 minutes or until topping is golden brown. Cool on a wire rack before slicing.
In order to obtain nice slices, refrigerate pie until cold then slice & heat a bit in the microwave if preferred.
Father’s Day, that special day set aside to honor our fathers and the father figures who have influenced our lives. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.
My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.
There are not enough words to describe how important my father was to me and the powerful influence he continues to be in my life even though he’s gone.
As a tribute to our dad’s on Father’s day, I am featuring a CHEESE CRUSTED APPLE PIE. Both of them loved apple pie so it seems like a good choice for the blog recipe.
In a large bowl, whisk together flour, salt & cheese. Cut in half the shortening to resemble coarse meal; then remaining shortening until it resembles small peas. Add water, a little at a time, mixing lightly with a fork. Shape dough into a firm ball; chill for 10 minutes.
Preheat oven to 400 F. On a lightly floured surface, roll pastry out to fit a 9-inch flan pan; trim edges. Cover pastry with a piece of parchment paper; cover with dried beans & bake for 7 minutes. Carefully remove beans & bake another 7 minutes. Remove from oven & cool.
Chop apples coarsely, place in a saucepan with lemon juice; cover & cook about 10 minutes or until just tender. Stir in flour, sugar & cinnamon; cool to room temperature.
In a small bowl, combine sugar, flour & pecans. Rub in butter until mixture is coarse & crumbly.
Place filling into pastry shell, sprinkle with topping. Bake at 400 F. for 15 minutes; reduce heat to 375 F. & bake further for 15 minutes. Cool to room temperature. Decorate with whipped cream, extra chopped pecans & powdered sugar, if desired.
Due to the fact that ovens sometimes vary in temperature, you may need to adjust the baking temperature a little higher or lower than recipe states.
I guess because of my German heritage I forever gravitate to German cuisine and food history. Although my mother’s cooking was a mix of German and Canadian, I can definitely see how she correlated the two quite well.
When most people think of pizza, Italy comes to mind. That’s why I’d like to talk about Flammkuchen, a crisp, smoky bacon German pizza. The name translates to ‘flame cake’ and comes from south Germany and the Alsace region of France. Originally it was used by bakers to test the temperature of their ovens. A bit of dough was rolled flat, topped with ‘sour cream’ and baked in their wood fired bread ovens for a few minutes. The oven’s temperature was told in the nearly blistered crispiness of the flammkuchen. When it came out just right the oven was ready to bake bread.
The classic version of German pizza is characterized by its thin, crisp, blistered crust. The dough is spread with soured cream (creme fraiche) then topped with partially cooked bacon, caramelized onions and spices.
Other savory variations include Gruyere or Munster cheese and mushrooms while sweet versions may include apples, cinnamon and a sweet liqueur.
For those of you who enjoy a thin, crispy crust pizza, this one’s for you!
In a large bowl, mix together flour, salt, water & oil. Mix until dough begins to form; turn dough out onto lightly floured surface & knead until soft & smooth about 3-5 minutes. Place dough back in bowl; cover & set aside. In a small bowl, mix together yogurt & nutmeg; set aside.
In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Remove from skillet & set aside.
In skillet, saute bacon until it is half way to crisp, 2-4 minutes. Remove bacon to drain on paper towel. Break or cut bacon into small pieces.
Preheat oven to 400 F. On lightly floured surface, roll out dough to about a 11 x 16-inch rectangle. Generously sprinkle a large baking sheet with cornmeal & place dough on it. Spread yogurt mixture over crust, leaving a small border. Distribute onions & bacon evenly over yogurt. Top all with a dusting of black pepper.
A ‘galette’ (French) or ‘crostata’ (Italian) was an early way to form a pie crust in the absence of pie pans. The dough was rolled flat, the filling placed in the middle with the edges turned up to contain the filling.
The origin of the pie (pye) has been traced to Egypt where savory fillings were baked, using woven reeds as the baking vessel. The concept was brought to Greece and then to Rome. It is believed the ancient Greeks created pie pastry and the trade of ‘pastry chef’ was then distinguished from that of a baker. The use of lard and butter in northern Europe led to a dough that could be rolled out and molded into what has become our modern pie crust. Before the emergence of tin or ceramic pie pans, the ancient practice of using the bottom of the oven or fireplace was used to bake this rustic tart.
Galettes can be made in any size, as well as sweet or savory, using only a simple baking sheet. No technique to create an even, fluted crust is necessary. Rusticity is its charm! No worries about tearing the dough or if the final result is perfectly round or rectangular.
The crust of this galette is made with the addition of a small amount of cornmeal to give it a bit of crunch and is equally as good with a sweet or savory filling.
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over the dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
In a bowl, toss together the fruit, all but 1 Tbsp of the sugar, salt, lemon juice & zest & cornstarch.
Preheat oven to 375 F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the chilled dough into a circle & set on baking sheet. Place the fruit filling in the middle, leaving a border of 1 1/2 to 2-inches. Gently fold pastry over the fruit, pleating to hold it in. Brush pastry with egg wash. Sprinkle the reserved 1 Tbsp sugar over the crust.
Bake 35-45 minutes until the filling bubbles up & crust is golden. Cool for at least 20 minutes on a wire rack before serving. Best served warm or at room temperature.
Are you aware that today, May 20th, the USA celebrates ‘National Quiche Lorraine Day’. It is one of their many ‘fun food holidays’. Who makes up these holidays is not clear but it gives a great excuse to enjoy this classic quiche.
In a strict sense, there are no national holidays in the United States. Each of the 50 states has jurisdiction over its own holidays. The federal government proclaimed ten holidays that most states observe on the same dates. These are called ‘legal’ or ‘public’ holidays.
Fun food holidays usually originate from and are promoted by industry groups, clubs, health organizations and occasionally individuals.
Over 50 years ago, Julia Child introduced us to French cuisine with her cooking series, The French Chef, on PBS television. Among the many dishes she introduced was the original or classic Quiche Lorraine.
Quiche Lorraine (named for the Lorraine region of France) was originally an open pie with a filling of custard and smoked bacon. It was only later that cheese was added to this quiche. Today we have many variants to the original that include a wide variety of ingredients. Myself, I could eat quiche anytime, for any meal. This fun food holiday sure seems like a great idea. To our quiche Lorraine I am adding some mushrooms for a little extra flavor since we both enjoy them.
In a skillet, fry bacon. Remove from skillet & lay on paper towel. In bacon drippings, saute mushrooms, onions & garlic until moisture evaporates. Crumble bacon. Grate cheese.
Preheat oven to 350 F. In a bowl, whisk together eggs, milk, salt, pepper & thyme. In the bottom of quiche shell place half of the grated cheese. Top with bacon, mushrooms, green onion & garlic. Carefully pour egg mixture over all. Bake for 35-45 minutes or until quiche tests done in center. Allow to sit for 5 minutes before serving.
If your using milk it will take a bit longer to bake but does cut down those calories.
From breakfast to dessert, healthy to decadent, traditional to innovative, the carrot cake is considered a timeless classic that never goes out of ‘style’. It was probably borne out of necessity, making use of the carrots’ natural sweetness, evolving from the carrot pudding of medieval times. Carrots contain more sugar than any other vegetable besides the sugar beet.
In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us’. Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.
I remember my mother making a jelly roll cake when I was growing up. It was a sponge cake baked in a sheet pan. She would spread a layer of jam over it when it was cool and roll it up. It looked unique and tasted great. Of course, today a cake roll is very common place with many variations. As far as carrots are concerned, you can transform this versatile veggie into everything from energy bars and smoothies to cinnamon rolls and cookies etc, etc, etc…. My choice today is to make a CARROT CAKE ROLL with CREAM CHEESE FILLING, yum!!
Preheat oven to 350 F. Line a jelly roll pan ( 10 x 15") with parchment paper & spray with baking spray.
With a hand mixer, beat eggs on high for 5 minutes, until frothy & dark yellow. Beat in sugar, oil & vanilla. In a small bowl, whisk together flour, baking powder, salt & spices. Stir into wet ingredients just until blended. Fold in dry carrots.
Spread batter in prepared pan. This makes a very thin layer; use a spatula to make sure it is spread evenly to the corners of pan. Bake 10-15 minutes. Test cake with a toothpick to be sure it is completely baked. While cake is baking, spread a clean kitchen towel on work surface. Sprinkle with powdered sugar. As soon as cake comes out of oven, turn it over on towel. Remove parchment paper carefully.
Working at the short end, fold the edge of the towel over cake. Using the help of the towel, roll cake tightly. Let cool completely while rolled, at least an hour.
While cake is cooling, make filling. Beat butter & cream cheese together until smooth. Stir in powdered sugar & vanilla; beat until smooth.
When cake is cool, carefully unroll the towel. Spread the filling evenly over cake & re-roll tightly. Chill about 30 minutes to an hour. Dust with powdered sugar, if desired, slice & serve.
Crisp or crumble, call it what you like, its just simply good to me. I think, over the years, I have made fruit crumble in just about every flavor and shape possible.
Crumbles became popular in Britain during WWII when crumble topping was an economical alternative to pie due to shortages of pastry ingredients. Other ingredients such as breadcrumbs or oatmeal helped further reduce the use of rationed flour, fat and sugar.
Crumble cakes can be made either sweet or savory. The sweet variety usually will contain fruit topped with a crumbly mixture of butter, flour and sugar. With the savory version, meat, vegetables and a sauce make up the the filling with cheese replacing the sugar in the crumble mix. The crumble is then baked until the topping is crisp. Generally the sweet dessert is served with custard or ice cream and the savory variety with accompanying vegetables.
Fruits that are commonly used in making crumble include apples, blueberries, peaches, rhubarb and plums or a combination of two or more. Due to its simplicity, this dish has remained popular over the years.
The MINI FRUIT CRUMBLE CAKES I made for today’s blog were made with various kinds of preserves but you can prepare your own fruit for the filling or simply use canned pie filling — your choice!
In a large bowl, combine flour & sugar. Cut in butter until mixture is crumbly; set aside 1/2 cup of the mixture. To remainder add baking powder, baking soda & nuts.
Beat egg slightly in a small bowl. Stir in yogurt & lemon zest. Add to dry ingredients; stir just until moistened. Spread 2/3 of batter over bottom & part way up sides of 8 - 4" x 3/4" mini tart pans. Spoon pie filling over batter. Drop remaining batter by spoonfuls over filling.
Sprinkle with reserved crumb mixture; place tart pans on baking sheet. Bake 25-30 minutes, or until done. Serve warm or cold.
Although quiche didn’t really take hold in North America until the end of the 1970’s, it had been mentioned in the ‘Joy of Cooking’ cookbooks already in 1931 & 1951.
Considered to be a classically French dish, it actually originated in the medieval kingdom of Lothringen, under German rule. Later, when the kingdom came under French control and was renamed Lorraine, the quiche was reinvented as Quiche Lorraine.
The original quiche Lorraine had a bottom crust made of bread dough and the filling was comprised of a heavy custard, onions and smoked bacon. It was only later that cheese was added. In today’s quiche the bread dough crust has been replaced with pie dough and you can just about put any variety of vegetables, seafood, ham and different cheeses in the filling. Any vegetables you add should be sauteed, steamed or microwaved first, with the exception of things like fresh tomato slices or asparagus tips. Meat definitely needs to be cooked first.
A quote from the 1900’s, that ‘real men don’t eat quiche’ was made in reference to the small quantities of meat quiche contained. I think that train of thought has ‘gone by the boards’, as time has passed though!
This flavorful BLT QUICHE is good with either pork or turkey bacon and your choice of savory cheese.
Preheat oven to 325 F. Line a deep 9" quiche or pie pan with pastry.
In a skillet, fry bacon until crisp. Remove from skillet onto paper towels; cook the leek in bacon drippings over medium heat until softened, 5-7 minutes. Chop bacon. In a bowl, whisk eggs, half & half & spices until combined. Place half of grated cheese in bottom of quiche shell; layer with leek, bacon & roasted tomatoes. Carefully pour egg mixture over all.
Bake for 35-45 minutes or until the quiche tests firm in the center. Let rest for 5 minutes before slicing & serving.
I have a good pastry recipe that I had posted on my blog October 10/2016 that works real nice for quiche.
The meat traditionally associated with Easter in America is ham, while in many other parts of the world, the arrival of spring is celebrated with lamb. Eating ham at Easter dates back to at least the 6th century in Germany. Pigs thrived in northern Europe, being forest-adapted animals. They were let to roam the abundant woodlands to forage for acorns and roots. Slaughtered and hung in the autumn of the year, pigs were one of the few meats available to eat in early spring. As Christianity spread northward, it merged with the Pagan spring celebration of ‘Eostre’. A convenient uniting of traditions was born, with ham at the center of the Easter feast.
Even though, adding ‘glaze’ while baking a ham seems like a ‘modern’ idea, raw honey was being used in much earlier times.
A glaze that is both sweet and savory has been one of my favorites for many years. Brion & I are looking forward to enjoying some glazed ham for our Easter meal.
HAPPY EASTER TO EVERYONE THANKS FOR YOUR INTEREST IN FOLLOWING MY BLOGS!
Preheat oven to 325 F. Place ham, cut side down, on rack in a roasting pan. Bake about 30 minutes or until internal temperature reaches 90 F.
In a small saucepan, simmer jelly, preserves, vinegar, mustard, brown sugar & sage stirring occasionally. Remove from heat.
Remove ham from oven. With a sharp knife, lightly score outside of ham, making parallel 1/4" deep cuts in crosshatch pattern. Brush ham with some of the glaze & return ham to oven. Bake until internal temperature reaches 130 F., brushing ham with glaze during baking.
Carefully place ham on a serving platter. Cover loosely with foil & let stand 10 minutes before serving. Internal temperature will rise to 140 F. upon standing.
The aroma of Easter bread baking certainly brings back precious childhood memories. What I recall about my mother’s Easter bread, was that it was a dense, mildly sweet & a very egg rich bread. It was always baked in round ‘cans’ and the taste was unforgettable.
Nearly every country around the world has a traditional Easter bread. Each one is different in some way, a mix of symbolism and satisfying taste. They represent a continuity of traditions from centuries past, including much earlier pre-Christian times. Often these rich, yeasted breads are made in symbolic shapes and are elaborately decorated.
Germany and Austria make several shapes such as : Osterzopf – Easter braid, Osterkranz – Easter wreath or crown, Osternester – Easter nests, Eierimnest – Easter egg nest, Striezel – stacked braided bread.
That being said, I couldn’t resist doing a little ‘version’ of my own. I started with my favorite sweet yeast bread, added some anise flavor and a cream cheese filling. So now you have German osterkranz, Italian panettone and Romanian pasca all in one beautiful EUROPEAN EASTER BREAD.
In a large bowl, whisk yeast & sugar into lukewarm water; let stand about 10 minutes. With an electric mixer, beat together 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt & anise seed. Combine egg mixture, melted butter & milk with yeast mixture.
Add 4 CUPS flour, 1 cup at a time to wet mixture. Stir well after each addition. Turn dough out onto a floured surface & knead until smooth & elastic, about 5-6 minutes, adding remaining 1/2 cup flour if necessary.
Coat a large bowl with oil. Place dough in bowl & turn to coat. Cover with plastic wrap & set in a warm place to rise until it doubles in bulk. Meanwhile, cut a piece of parchment paper big enough to cover the bottom & go up the sides of a 10" spring form pan. When dough has risen enough, cut into four pieces.
On the parchment paper, press one piece of the dough into a circle measuring about 10" in diameter. Sprinkle with 1/3 of the mixed peel, leaving a gap at the edge. Press out second piece of the dough on a lightly floured piece of wax paper, place it on top of the first layer & sprinkle with another 1/3 of mixed peel. Repeat with the third & fourth pieces of dough but do not sprinkle mixed peel on the final layer.
Place a glass tumbler on top of the center of the dough circles. Cut dough into 16 segments, starting a the edge of the glass. Lift & twist them away from each other through 180 degrees. Lift & twist through 90 degrees so that the ends are vertical. Press the edges together firmly. Repeat this process with all pairs of segments. Leave glass sitting on top at the center of the circle to form an indentation for the cheese filling. Cover with plastic wrap & set in a warm place to rise for about 1/2 an hour.
Preheat oven to to 325 F. In a bowl, place cream cheese, eggs, sugar & vanilla; mix well. When bread has risen, remove glass & fill indentation with cheese mixture. Bake for about 40-45 minutes. Allow to cool. Brush with honey/water glaze. Sprinkle with powdered sugar.