During her first Christmas season in the US, my German roommate felt homesick, and decided to make Stollen based on her mother's recipe. She scoured the shops of Philadelphia for Quark, and finally found it at a Mennonite vendor in Reading Terminal Market. To honor her labor and sacrifice, I prefer recipes that use Quark instead of yeast....
My sainted mama, of Volga German extraction, made stollen through my childhood. There was a family tradition that she would make a braided stollen in the shape of the numerals of our birthdays every year, into the two-digit years.
Now she's been gone almost 20 years, I've been labeled "prediabetic," and my keto diet won't permit stollen. Except for fuck that. I think I'm gonna make some. Right after my fast this week.
An occasional treat shouldn't be out of the question if you manage things well the rest of the time. At least that's what my step-father was always told when he was pre-diabetic. For me, I just pop a little more insulin in to cover it. Sometimes I think us T1s actually have the better deal.
Ta, Cakes We Like. Good evening, beloved Wonketteers. I love and appreciate you all and I bless us all with love, health, peace, and grace. Please stay safe.
Sweet fiancé Meccalopolis and I drove back from the Catskills in a downpour, with actual traffic. We saw Alvin Ailey at City Center, the most over-the-top theater in NYC; it looks like a Moorish castle. The dancing was great. We then returned to our neighborhood for dinner at Spicy Moon, a vegan Szechuan restaurant. It was terrific. I bid you a fond good night.
I grew up outside Milwaukee, where stollen is obligatory on Christmas morning. To this day I can smell the delicious aromas of warm stollen and bacon, a very pleasant holiday memory.
My plan for January is to blow away those January Blues with a classic recipe from my childhood - the steamed sponge pudding.
It's pure, stodgy, comfort food. Definitely not low on sugar, but you could probably make it a bit healthier by switching some of the sugar to Stevia or something similar.
Dust off the custard recipe I gave you a few months ago and prepare to discover why us Brits rave about puddings.
I've explained multiple times that I use grams because it is more accurate for carbohydrate counting. The standard way of carb counting for a diabetic is to use carb portions, 1 carb portion is 10 g of carbs. You cannot get an accurate carb count when measuring by volume.
I recommend anyone who wants to take up baking invest in a set of electronic kitchen scales, especially if they're diabetic or baking for someone with diabetes.
plus things as simple as changes in atmospheric humidity can change the volume of flour, so measuring by weight rather than by volume is more accurate. Remember, kids, baking is a science, cooking is an art!
Cups are a PITA, for example: you're not supposed to use the cup to scoop out your dry ingredient. Scooping causes the ingredient to compact, which means your measurements will be off. Instead you should spoon the ingredient into the cup.
Who the hell takes the time to carefully spoon their dry ingredient into the measuring cup?
This is why I weigh in grams, it's precise, which means I'm not guestimating my insulin dose for whatever I've baked.
I'm also a T1 Diabetic who includes a carb count in all her recipes, you can't accurately carb count using cups or other units of volume as a measurement.
Aside from the actual recipe instructions, Nicola has sort of done a potpourri of Wonkette styles in one post--some SER, a bit of Dok, some Robyn, a dash of non-dick joke Evan... it's a work of art.
'The Bremer Klaben was first mentioned in 1593. The winter fruit cake is comparable to the stollen. It consists of raisins and yeast dough. But unlike stollen, it is not buttered and sprinkled with sugar after the baking process. The pastry is very popular among both locals and guests, as it is one of the most famous Bremen specialties. The Bremer Klaben is generally known for the fact that the fruit content is as high as the percentage of the dough, which is rich in fat. Moreover, the pastry gets its spicy flavor from the South Indian spice cardamom'.
OT: I don't get around here so much lately, but it's always good to see all y'all (I mean you! You know who you are).
But I wanna tellya, yesterday I got my first professional haircut since before the pandemic. I had been doing the Sinead O'Connor cut -- the close trim -- but I had had enough of that. Hair all over the bathroom, y'know? So I had grown my hair out since last December, and had in some ways come to resemble a rock star of my yute. What I would have given for hair like that when I was 25! But I'm far from 25 and you don't have to look too close to discern that fact.
So I made an appointment and yesterday resigned my long locks to an accomplished professional. I look much more respectable now, even a little cute for my age, plus I don't have all that confounded hair falling all about in an annoying way.
Mrs. Callis had taken to referring to me as Shaggy. Yesterday, after my cut, she referred to me as handsome.
I've made this twice now. The recipe is an excellent base to start from.
Thanks!
What is Quark ?!?!?
Delicious German dairy product. Kind of like a cross between whipped cream and Greek yogurt, but not.
Whom among us has never considered using edibles in lieu of some of the fruit?
I'm candying 'shroom caps as we speak for this very recipe.
My STOLLLEN will be Freedom Cakes.
Just put some dope in the rum first and let that soak for an hour or so, then strain it out.
During her first Christmas season in the US, my German roommate felt homesick, and decided to make Stollen based on her mother's recipe. She scoured the shops of Philadelphia for Quark, and finally found it at a Mennonite vendor in Reading Terminal Market. To honor her labor and sacrifice, I prefer recipes that use Quark instead of yeast....
My sainted mama, of Volga German extraction, made stollen through my childhood. There was a family tradition that she would make a braided stollen in the shape of the numerals of our birthdays every year, into the two-digit years.
Now she's been gone almost 20 years, I've been labeled "prediabetic," and my keto diet won't permit stollen. Except for fuck that. I think I'm gonna make some. Right after my fast this week.
An occasional treat shouldn't be out of the question if you manage things well the rest of the time. At least that's what my step-father was always told when he was pre-diabetic. For me, I just pop a little more insulin in to cover it. Sometimes I think us T1s actually have the better deal.
Ta, Cakes We Like. Good evening, beloved Wonketteers. I love and appreciate you all and I bless us all with love, health, peace, and grace. Please stay safe.
Sweet fiancé Meccalopolis and I drove back from the Catskills in a downpour, with actual traffic. We saw Alvin Ailey at City Center, the most over-the-top theater in NYC; it looks like a Moorish castle. The dancing was great. We then returned to our neighborhood for dinner at Spicy Moon, a vegan Szechuan restaurant. It was terrific. I bid you a fond good night.
Li'l Feller names the only phenomenon that republicants are good at.
https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fmedia_upload%2Fcomment%2F545bed3e-a205-4592-8b8e-f7ff758178e6%2F8fa4fb27-aac1-45ac-baca-5b429a0ed068.jpeg
I grew up outside Milwaukee, where stollen is obligatory on Christmas morning. To this day I can smell the delicious aromas of warm stollen and bacon, a very pleasant holiday memory.
My plan for January is to blow away those January Blues with a classic recipe from my childhood - the steamed sponge pudding.
It's pure, stodgy, comfort food. Definitely not low on sugar, but you could probably make it a bit healthier by switching some of the sugar to Stevia or something similar.
Dust off the custard recipe I gave you a few months ago and prepare to discover why us Brits rave about puddings.
Lovely recipe, Nicola. Now you have joined the Deep State and stollen trump's flawless victory.
Harrumph---what's up with the hoity-toity Euro measurements. At least add on good old (yes, I'm old) Amurrican measures?
Google is your friend.
The king Arthur web site has a handy dandy conversion chart for all thing baking and it's a PDF that you can download
King Arthur Flour is the mother ship. If you ever get to Vermont you MUST go there.
The U.K. gave us both of them.
I've explained multiple times that I use grams because it is more accurate for carbohydrate counting. The standard way of carb counting for a diabetic is to use carb portions, 1 carb portion is 10 g of carbs. You cannot get an accurate carb count when measuring by volume.
I recommend anyone who wants to take up baking invest in a set of electronic kitchen scales, especially if they're diabetic or baking for someone with diabetes.
plus things as simple as changes in atmospheric humidity can change the volume of flour, so measuring by weight rather than by volume is more accurate. Remember, kids, baking is a science, cooking is an art!
I love using weights vs cups etc cuz it turns out I'm a lousy measurer when it comes to cups etc
Cups are a PITA, for example: you're not supposed to use the cup to scoop out your dry ingredient. Scooping causes the ingredient to compact, which means your measurements will be off. Instead you should spoon the ingredient into the cup.
Who the hell takes the time to carefully spoon their dry ingredient into the measuring cup?
This is why I weigh in grams, it's precise, which means I'm not guestimating my insulin dose for whatever I've baked.
I'm also a T1 Diabetic who includes a carb count in all her recipes, you can't accurately carb count using cups or other units of volume as a measurement.
Aside from the actual recipe instructions, Nicola has sort of done a potpourri of Wonkette styles in one post--some SER, a bit of Dok, some Robyn, a dash of non-dick joke Evan... it's a work of art.
I've been here so long I'm just absorbing everyone else's style of writing now.
If I start going full Eldrich Horror somebody had better step in and tell me to take a nap.
Naw, we will worship and bow to you as the Chtuhlu of Cakes...
Monday morning!!! Back to the old office!
Kindly try to not fuck up Monday before the rest of us even get there.
Too late! They were all like..... dude, we heard you were dead! We divided up all your stationery!
Brava, CakesWeLike!
Lana Burkhardt saw a stollen kiss when she was 11 and it fueled her lifelong fruitcake porn addiction.
Food of my ancestors!
'The Bremer Klaben was first mentioned in 1593. The winter fruit cake is comparable to the stollen. It consists of raisins and yeast dough. But unlike stollen, it is not buttered and sprinkled with sugar after the baking process. The pastry is very popular among both locals and guests, as it is one of the most famous Bremen specialties. The Bremer Klaben is generally known for the fact that the fruit content is as high as the percentage of the dough, which is rich in fat. Moreover, the pastry gets its spicy flavor from the South Indian spice cardamom'.
https://www.bremen.eu/life-in-bremen/food-and-drink/bremerklaben
OT: I don't get around here so much lately, but it's always good to see all y'all (I mean you! You know who you are).
But I wanna tellya, yesterday I got my first professional haircut since before the pandemic. I had been doing the Sinead O'Connor cut -- the close trim -- but I had had enough of that. Hair all over the bathroom, y'know? So I had grown my hair out since last December, and had in some ways come to resemble a rock star of my yute. What I would have given for hair like that when I was 25! But I'm far from 25 and you don't have to look too close to discern that fact.
So I made an appointment and yesterday resigned my long locks to an accomplished professional. I look much more respectable now, even a little cute for my age, plus I don't have all that confounded hair falling all about in an annoying way.
Mrs. Callis had taken to referring to me as Shaggy. Yesterday, after my cut, she referred to me as handsome.
Butter me up, baby, you've stollen my heart away.
Mine is way past my shoulders now. 2.5 years worth of growth. It has a natural curl to it too.
Pictures or it ain’t so.