Tis' the season for cookies! Although I try not to eat too many cookies and sweets, for the last three years I have baked and packaged various baked goods for close friends and family for Christmas. My mother has done this every year that I can remember. Every first weekend of December she would meet with her long time friend and co-worker and bake throughout the day. I remember our kitchen table covered in newspaper, wax paper, and dozens of various cookies spread over the table. Cookie tins were piled high and put away so our little hands and mouths couldn't find them. You can't hide cookies from kids though, we knew to look under the table, behind the couch, in her bedroom, in the basement, and even in the laundry room.  Now that we're grown and not living at home, they're a lot more easier to find. My mom filled plates with her cookies and handed them out to church members, friends, teachers, and neighbors.

To date, I'm on my third batch of Springerle cookies, and fourth separate batch of Christmas cookies to bring to family and friends. I've been enjoying translating German recipes, flipping through various German cookbooks to find inspiration, and for the cookies I've never tasted before- experiencing new flavors.  

Springerle Cookies:
I've only become familiar with these cookies in the last two years. They are a South German cookie, flavored with anise extract and printed with a rolling pin or single wooden molds. I've blogged about Springerle in earlier posts, but here, I've included photos of Springerle I've painted with luster dust. Springerle last for at least 3 months. Great with coffee or tea.

Ulm Weihnachtsterne: (Ulm Christmas Stars)
I came across this recipe in a Germany cookbook published in English with UK measurements. It's a shortbread like cookie with a marzipan and candied fruit topping. This cookie greatly improved its' flavor two days later.

Zimtsterne (Cinnamon Stars)
Cinnamon stars are perfect for the Christmas season. They are a meringue like cookie made with ground almonds, cinnamon, and egg whites. Although hard, they make an excellent cookie for dunking into your coffee or tea. 

Nürnberger Lebkuchen (also called Elisenlebkuchen) Gingerbread
From decorated gingerbread hearts to rectangular shaped gingerbread cookies to round cookies and gingerbread houses, gingerbread has a long and celebrated history in Germany. Lebkuchen comes in different types, here, I used oblatens (round wafers) to shape gingerbread rounds. I translated a recipe from the Einladung zu Kaffee & Kuchen cookbook I own, converted the measurements, and made two changes to the recipe. Elisenlebkuchen is typically glazed with a powdered sugar and citrus icing and made from a dough rich with almonds, spices, and candied citron. You can find this kind of Lebkuchen imported to the US available in packaged form in European food markets or online. I had my first taste of Lebkuchen at a stand in the Christkindlemarkt (a Christmas market) in Bethlehem, PA a few years ago. This version comes very close to my first taste.

Nürnberger Lebkuchen
Translated and adapted from Einladung zu Kaffee & Kuchen
1995 Mosaik Verlag München
Makes 24 rounds (70mm wide)

Dough:
4 eggs
1 1/4 cup sugar (caster or superfine granulated sugar)
1 large packet of Dr. Oetker Vanilla Sugar (available at most grocers)
3 cups of finely ground almonds (pulse whole raw almonds in a food processor)
3/4 T mace
2 tsp cardamom
3/4 T cinnamon
1 tsp ground cloves
1 tsp rum
1/4 cup (generous) roughly chopped candied lemon peel
1/4 cup (generous) roughly chopped candied orange peel
2 cups All Purpose Flour
1/2 T baking powder
24 oblaten rounds (alternatively spread or pipe dough into round shapes on a prepared baking sheet)

Glaze:
1 cup powdered sugar
1 T (or more) fresh lemon juice
Drop or two of almond extract or Amaretto
24 whole, raw almonds (for top)

Prepare two aluminum baking sheets with parchment paper. Lay out 24 oblatens on each.

In a large mixing bowl, beat eggs with sugars until frothy and thick. Meanwhile whisk together the flour and baking powder. Reduce speed of the mixer and gradually add ground almonds, spices, rum, and candied citron. Gradually add flour and baking powder.

Pick up one oblaten and using a knife, shape and spread the dough onto the round. Alternatively, spread the dough into a circle onto the parchment paper. Continue with each. You may need to wash or rinse your hands to handle the cookie dough. It will be sticky.

Let cookies dry overnight (about 8 hours). Do not cover. The next morning, preheat the oven to 350 degrees. Bake for approximately 15 minutes just until edges begin to darken.  Prepare glaze as cookies are baking. Mix powdered sugar, lemon juice, and extract with a fork. Remove cookies from oven. While cookies are hot, quickly press a whole raw almond into the center of each and place cookies onto a cookie rack. Use a pastry brush to glaze each cookie on the rack. Cool completely before placing inside bags or tins. The flavor will improve the next day and the day after.

 



 

 

 

On my very first trip to Germany I caught a cold, and to help relieve my cold symptoms, Thekla Beneke made a heiße Zitrone for me to drink in the morning and evening. A heiße Zitrone, very simply, is a hot lemonade. Since returning back to the states, drinking a heiße Zitrone has become a home remedy for all of my colds, and I recommend it to all of my friends and family.

Whether it is the hot liquid or the boost of Vitamin C, or the combination there of, it soothes my sore throat and helps to clear my head. It's refreshing. Drink them as often as you need them.

heiße Zitrone
1 serving

juice from 1/2 of a fresh lemon
8oz hot water
sugar or honey, if desired

Squeeze the juice from the lemon into a coffee or teacup. Bring hot water to a boil in a teapot or microwave. Pour the hot water into the lemon juice and stir. I prefer mine without sugar or honey, but it is delicious with both. Serve hot. 

On our most recent trip to Germany, Thekla Beneke had provided her freshly made Pflaumenmus (a plum butter) as part of our breakfast everyday. We would put it on top of our Brötchen, but I put some on my Müsli, and my Obstsalat (fruit salad) as well.  In September, in Central and Northern Germany, it's plum season. Thekla kept a basket of small red plums on her patio, and she made Pflaumenmus and Pflaumenkuchen (a plum tart) the week Matt and I were in Berlin. Pflaumenmus is a regional specialty as well, "Thüringer Pflaumenmus", is made with plums grown in that region (Thüringen).  

As like many fruit butters, the fruit is simmered with sugar and spices until it forms a gooey, sweet spread. Although no exact measurements were given to me, and you'll find as well you won't need them, I've included my measurements below.

There are English/American versions of plum butter. The American or English recipes I've come across include nutmeg, cloves, hints of orange, and cinnamon. The two German varieties I've tasted, including Thekla's, are made only with cinnamon and sugar.

Thekla's Pflaumenmus

Stainless steel or cast iron oven safe pot
11 large plums, about 2.5 pounds
1 cup granulated sugar (less or more to taste)
1 tsp cinnamon (or more to taste)
1 cup of water (enough water to cover the surface of the plums by 1")

Yield: 1 1/4 pints

Stone the fruit, and chop the fruit into 1" or small pieces. Leave the skin on. Place plums in an oven safe baking dish, and add the cinnamon and sugar. Stir to combine. Pour water on top to cover plums by about 1". Cover and bake, 325 degrees for 4-5 hours. Stir occasionally, and vent the lid during the last hour of cooking. The plums will break down and form a gooey, thick spread. More baking time might be needed. When the color turns a dark brown and the texture is thick, it is ready to remove from the oven and cool. If you use red plums the change in color will be easier to notice. Upon removal from the oven I spooned the Pflaumenmus into sterilized canning jars and placed them inside the refrigerator.

Spread on bread and toast. I would imagine it also would work well used as a chutney for meat.

Since coming back from Germany, Matt and I have gone through two packs of sunflower seed bread, an entire jar of creamy, white, clover honey, Jacob's Kaffee, and two containers of Quark as part of our daily breakfast to remind us of our stay in Germany.

In Berlin and Görlitz, we stayed with friends, and in other cities, we stayed in Hostels and Pensions.  No matter where we stayed each morning we enjoyed fresh dense rolls (called Brötchen), butter, jams, spreads, fruit, cheese, müsli, and different types of dried meats. The array of meats to place on top of the roll could include liverwurst, sausage, and dried ham. Occasionally Quark would be placed on the table as well. It is a cross between sour cream and creme fraiche, sometimes mixed with herbs or left plain.   

At the Beneke home, Thekla provided us with many different options for breakfast before she would go into work. Plums are in season, and she made Pflaumenmus (plum butter), a thick spread made with plums, cinnamon and sugar.  It is boiled down and cooked for a few hours in a very similar fashion as our Pennsylvania German Apple Butter. I heartily spread it on top of my Brötchen, and I even put it on top of my Müsli with fruit salad.

At the Kempgen home, they provided us with a large bread basket full of thin rye breads, and seed breads. There was a large selection of homemade and brand jellies, including strawberry, elderberry and raspberry jam.  Jacob's instant coffee was served along side with at least three kinds of fruit nectar and juice. I would take a thin piece of the sunflower seed bread and spread the thick white creamy Raps Klee Honig on top. It is common to take a half of roll, spread butter or quark on top and place a fruit spread or honey on top of the cream. The Raps Klee Honig, the canola clover honey from Canada was crystallized, white and had a sweet taste and slightly raw, rough texture. It was delicious. I packed a jar in my return baggage and opened it upon my arrival back in the states, now after two weeks it is almost gone.

Where to find:
I have been unable to find the exact same white honey that I enjoyed in Görlitz, but I have been able to find various raw crystallized honeys. The Brötchen rolls I'll have to try to make myself. The folks at Artisan Bread in 5 Minutes a Day have a recipe that you can adjust to make a similar dense roll. The 1/4inch thin, dense, seed loafs that I enjoyed with honey on top can be found at the German Deli website or in the International Foods Section at Wegmans. Quark is made at the Vermont Farm and Cheese Company, I've been able to buy small containers at Wegmans. Due to dairy regulations Quark is unable to be imported from Germany to the United States. 

This morning I started my day with a thin piece of Seitenbacher's Farmer's Sourdough Bread with a spread of the creamy honey. When the honey runs out, I'll be back to my everyday whole wheat and flaxseed cereal with soymilk or porridge.  

Alexanderplatz is the area surrounding the East German TV tower, the Neptune fountain, the world clock (Weltzeituhr) and the S and U Bahn stations. The platz is a large area where many festivals and crowds gather throughout the year. 

Saturday, September 12th, Matt and I joined the Beneke family (Uwe, his wife Susanna, and their children Rosa and Jan) for a stroll around the city of Berlin. Right out of the Alexanderplatz station we encountered a bread festival, Brotfest. Brotfest is an annual festival in the Alexanderplatz. There were so many stands and people in Alex that the world clock could not be seen.

Germany is the land of fresh bread. How fortunate that we were able to walk through a free, public festival in Alex, where local bakers gathered together to showcase their best loaves of sourdough, Bretzels (pretzels), kuchen, kakes, and Brötchen. Brotfest featured free samples, contests, (the award were pretzels), and activities for children. It was a sensory delight, with wafting smells of dough, and the taste of fresh, dense bread, pastries, and cakes.   

The Beneke's neighborhood baker had a small stand, and the Uwe and Susanna bought two small rolls for Jan and Rosa to eat. Rosa's roll was a dense thick, whole wheat bread with seeds, and carrots. We wandered through the festival, took a few pictures, and sampled cheesecake and small cubes of bread.