Friday, November 27, 2015

Quince Almond Bread

When I finally fresh quince at a local farmer's market in the East Village, I bought 6 pounds of quince this season  In the weeks prior, I had looked everywhere. When I finally found them, I guess in my excitement,  I overbought. In retrospect I am glad I did as so many good recipes were created as a result, like my last post showcasing poached quince in cranberry vanilla syrup . 

Quince flavor is sour when fresh but cooked it has a lovely floral and fragrant quality that makes it flexible for sweet or savory dishes. 

This sweet, dense quince and almond studded loaf pan bread is perfect for holiday breakfasts or brunches.

To make the bread, grated fresh quince and chopped slivered blanched  almonds are kneaded into the bread dough and provide a unique flavor and crunch to this beautiful loaf pan bread.

If you would like to fancy the recipe up a bit, cover the bread with a simple sugar glaze. Whisk together one cup of powdered sugar and a tablespoon of water and pour it over the top of the bread after it has cooled completely. If the glaze is too thick, add more water, a few drops at a time until it has thinned out enough to pour easily over the bread. Add flavor to the glaze by incorporating a few drops of pure vanilla, rum or almond extract. Lemon and orange flavors would also work well.

Thursday, November 26, 2015

Poached Quince in Cranberry Vanilla Syrup

If you are in a panic over what to serve for dessert tonight, I present this recipe to your rescue.

Don't let the word "quince" scare you away. You can easily substitute more accessible fresh pears. This is a great make ahead recipe and it keeps for several days in the refrigerator.

Served in dessert glasses, or poured over ice cream, this easy, make ahead seasonal holiday dessert is not only delicious, its ruby red color looks beautiful on any festive table.

Wednesday, November 25, 2015

Patchwork Cake

This Fall or holiday sheet cake sports a lovely patchwork pattern for the autumn season or for a lasy minute Thanksgiving dessert. 

I made this version with fresh blackberries, fresh cranberries and canned apricot halves. To save time, I used canned apricot halves instead of peeling fresh ones. However, use any type of fruit or berry you wish.

That's the best best part of this cake . It can adapt the flavors of any season. Feel free to substitute fresh blueberries, strawberries, gooseberries, small pears, apples, cherries. Whatever you prefer, is in season in the markets or what you have on hand. 

This dessert provides something for everyone. Guests can can pick their favorite flavor to eat and the cake itself looks beautiful on any table.

Tuesday, November 24, 2015

Red Cabbage Pumpkin Torte

This savory torte not only tastes great but adds a dramatic pop of color on any Fall or holiday table.

Red cabbage is simmered in red wine, then perfectly paired with beautiful braised pumpkin and loaded into a gorgeous homemade torte crust. 

While this could be a lovely pumpkin side dish for Thanksgiving, you can also get creative and substitute differentvarieties of squash, like butternut for the pumpkin.

Monday, November 23, 2015

Pumpkin Cinnamon Kipferl Cookies

The last time I made these delicious Austrian cookies, I put a lavender flavor spin on them. That was several years ago and I can't believe it took my this long to continue experimenting with the flavors.

For those of you not familiar with Kipferl, they are traditional Austrian vanilla Christmas  crescent shaped cookies (Vanillekipferl).

The best part about these little gems is they are very simple to make. The most time consuming part is hand shaping the crescents. 

Sunday, November 22, 2015

Whole Wheat Red Beet Bread

To make this stunner, deep flavorful bread, just add shredded fresh beets to a rustic whole wheat bread recipe.

Whether served on Thanksgiving or christmas, or in the dead of winter,  the vibrant color will certainly liven up your table. 

This rustic, hearty, crunchy bread uses shredded fresh beets for deep earthy flavor and dramatic bright red color. 

Friday, October 9, 2015

Pear Walnut Cake with Ginger Glaze

One of the most delicious items you can find in a Germany bakery is a covered cake or gedeckte kuchen.  Various fruit fillings are sandwiched between two thin layers of cake. Usually the top of the cake is glazed with a thin plain icing.

The good news is, they are fairly easy to make at home. The cake is baked in a sheet cake pan or brownie pan, depending on the recipe. 

This version has an early Fall twist using sweet fresh pears, crunchy walnuts and the lovely sting of ginger flavor. For the full recipe and instructions, hop on over to my German Food Page at

Wednesday, October 7, 2015

Elderberry Marzipan Streusel Cake

This is truly one of the best cakes I have ever made. A marzipan riff on basic streusel take this cake from rich to decadent. There is no traditional cake base. Pure marzipan streusel cradles the fresh elderberry mixture on top and bottom. This recipe is very easy to make if you already have marzipan on hand do not have to de-stem the elderberries (see method below). 

The fresh elderberries can be hard to harvest if not already not de-stemmed. If you purchase them on the stem, the best way to separate them is to freeze them in a paper bag. When the berries have frozen, shake the bag and the berries should fall off them stems. Make sure you separate and discard all stems as they are poisonous.

Or just substitute blackberries or any of your favorite berries for the Elderberries. For a fall riff,  use boiled, sugared fresh cranberries.

For the full recipe and instructions, hop on over to my German Food Page at

Monday, October 5, 2015

Potluck Pie Party 2015 - Rose Hip Meringue Pie in Ginger Crust

Last Saturday it was all about pie, savory and sweet. 75 food bloggers gathered at the exquisite new ICE (Institute of Culinary Education) headquarters in lower manhattan to connect with each other, the great sponsors and to indulge in pie.

This is the first time this event, expertly organized and produced by the talented Jackie Gordon and Ken Leung, has been held in this space. 

Located in Liberty Street tower in NYC's financial district, the space is enormous and has spectacular views of the Hudson river. 

Friday, October 2, 2015

What I Ate last Week During Oktoberfest 2015 in Munich

Last year I was not able to make it to Munich for Oktoberfest. Work got in the way. 

I hate when that happens. 

This year I was excited to celebrate my 14th visit to this world famous festival. What follows is a hodge podge of some of my favorite foods I ate during the week, not necessarily all at the fest, some in different places around Munich.

Once landed in Munich, I always reach for a butterbrezel as my off the plane snack. A fresh soft pretzel cut in half and slathered with sweet Bavarian butter. This year I tried something different and chose instead the schnittlauchbretzel. A soft pretzel sandwiched around fresh whipped cream cheese and chives. I admit over the course of the week, I had more than one or two of these.