A Christmas Favorite – the Candy Cane

December 10, 2013 at 10:03 AM | Posted in dessert | 2 Comments
Tags: , , , , , , ,
A traditional (left) and a Nestlé Spree version (right)

A traditional (left) and a Nestlé Spree version (right)

A candy cane is a cane-shaped hard candy stick associated with Christmas. It is traditionally white with red stripes and flavored with peppermint; but is also made in a variety of other flavors and colors.

 

 

 

 

According to a popular account, in 1672, in Cologne,Germany. the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to infant Jesus. In addition, he used the white colour of the converted sticks to teach children about the Christian belief in the sinless life of Jesus. From Germany, the candy canes spread to other parts of Europe, where they were handed out during plays reenacting the Nativity.
A recipe for straight peppermint candy sticks, white with colored stripes, was published in 1844. The candy cane has been mentioned in literature since 1866, was first mentioned in association with Christmas in 1874, and as early as 1882 was hung on Christmas trees. Chicago confectioners the Bunte Brothers filed the earliest patents for candy cane making machines in the early 1920s.

 

Advertisements

Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread

June 25, 2013 at 5:06 PM | Posted in beans, veal | 2 Comments
Tags: , , , , , , , ,

Today’s Menu: Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread

 

 
Another humid day. No one out stirring around much, I’ve only seen a couple of cars even go down the street today. Kroger has a Veal Speatzle Sugar Snap Peas 002decent selection of Veal and I had purchased a Cubed Veal Steak a while back. So for dinner tonight Cubed Veal Steak w/ Spaetzle, Sugar Snap Peas, and Whole Grain Bread.

 
I set the breading three station up for my Veal, consisting of Flour, Egg Wash (Egg Beater’s) seasoned with Paprika, and Progresso Italian Style Bread Crumbs seasoned with Kraft Grated Parm Cheese. First rolling the Veal in Flour, then Egg wash, and then Bread Crumbs. I pan fried it on medium heat in Canola Oil, about 4 minutes per side. Came out beautifully browned, moist, and tender!

 
For side dishes to go with my Veal I prepared some Spaetzle. Which is a German Dumpling. At the end of the post I left a little history of Spaetzle and product info. I boiled it in hot water for about 25 minutes and seasoned it with Sea Salt and Ground Black Pepper. I added a little I Can’t Believe It’s Not Butter and Parsley to it when it was ready to serve. Very tasty and goes very well with Veal or Pork. I also heated up a bag of Walmart Marketside Sugar Snap Peas, just microwave in the steamable bag for 2 minutes. My parents were going to eat out tonight until they got a taste of what I prepared, they ate at home tonight! Also had a slice of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate Pudding.

 

 

 
Spaetzle

Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

 

http://www.aaltonet.com/spaetzle/spaetzle.html

 

 

 

 

Maggi: Authentic German Dumplings Spaetzle
You & maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef. Recipes for: creamy spaetzle with sage; spaetzle, ham & mushrooms; And, cheese & onion SPAETZLE.
Nutrition Facts
Serving Size 46 G
Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

One of America’s Favorites – The Pretzel

November 12, 2012 at 11:00 AM | Posted in baking, cooking, Food | Leave a comment
Tags: , , , , , , ,

A pretzel (known as Breze(l) in German) is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors

An assortment of pretzels

in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way (“a pretzel loop”). Pretzels in stick form may also be called pretzels in the English-speaking context. For seasoning and decoration various glazes, salt crystals, sugar and various seeds or nuts can be used. The size varies from large enough for one to be a sufficient serving, to much smaller.

 

A bread pretzel popular in southern Germany and adjoining German-speaking areas, as well as in some areas of the United States, is made from wheat flour, water and yeast, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. It is relatively soft, rather than brittle. To avoid confusion with any other kind of pretzel, German speakers call this variety “Laugenbrezel” (lye pretzel) because it is dipped in lye solution (NaOH) before baking. Sweet pastry pretzels with many textures, toppings and coatings, are made. Crisp hard pretzels, e.g. pretzel sticks and a variety of shapes basically made from the same ingredients, have evolved from the lye pretzel by baking out excess moisture, thereby increasing shelf life and crispness.

There are numerous accounts on the origin of the looped pretzels, as well as the origin of the name; most agree that they have Christian backgrounds and were invented by monks. According to The History of Science and Technology, by Bryan Bunch and Alexander Hellemans, in 610 AD “…an Italian monk invents pretzels as a reward to children who learn their prayers. He calls the strips of baked dough, folded to resemble arms crossing the chest, ‘pretiola’ (“little rewards”)”. However, no source is cited to back up these details. Another source locates the invention in a monastery in southern France. The looped pretzel may also be related to a Greek ring bread, derived from communion bread used in monasteries a thousand years ago[when?]. In Germany there are stories that pretzels were the invention of desperate bakers. Meyers Konversations-Lexikon from 1905 suspects the origin of pretzels in a ban of heathen baking traditions, such as in the form of a sun cross, at the Synod of Estinnes in the year 743. The pretzel may have emerged as a substitute. The German name “Brezel” may derive also from Latin bracellus (a medieval term for “bracelet”), or bracchiola (“little arms”).

The pretzel has been in use as an emblem of bakers and formerly their guilds in southern German areas since at least the 12th century. A 12th-century illustration in the Hortus deliciarum from the southwest German Alsace region (today France) may contain the earliest depiction of a pretzel.

Within the Catholic Church, pretzels were regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter. Pretzels were hidden on Easter morning just as eggs are hidden today, and are particularly associated with Lent, fasting, and prayers before Easter.

Like the holes in the hubs of round Swedish flat bread (which let them be hung on strings), the loops in pretzels may have served a practical purpose: bakers could hang them on sticks, for instance, projecting upwards from a central column, as shown in a painting by Job Berckheyde (1630–93) from around 1681.

Pretzel baking has most firmly taken root in southern Germany and adjoining Upper German – speaking areas, and pretzels have been an integral part of German baking traditions for centuries.

Lye pretzels are popular in southern Germany, Alsace, Austria and German-speaking Switzerland as a variety of bread, a side dish or a snack, and come in many local varieties. Almost every region and even city has its own way of baking them. Examples for pretzel names in various Upper-German dialects are Brezn, Bretzel, Brezzl, Brezgen, Bretzga, Bretzet, Bretschl, Kringel, Silserli and Sülzerli. Baked for consumption on the same day, they are sold in every bakery and in special booths or stands in downtown streets. Often, they are sliced horizontally, buttered, and sold as Butterbrezel, or come with slices of cold meats or cheese. Sesame, poppy, sunflower, pumpkin or caraway seeds, melted cheese and bacon bits are other popular toppings. Some bakeries offer pretzels made of different flours, such as whole wheat, rye or spelt. In Bavaria, lye pretzels accompany a main dish such as Weisswurst sausage. The same dough and baking procedure with lye and salt is used to make other kinds of “lye pastry” (Laugengebäck): lye rolls, buns, croissants and even loaves (Laugenbrötchen, Laugenstangen, Laugencroissants, Laugenbrot). Yet, in some parts of Bavaria, especially in lower Bavaria, unglazed “white” pretzels, sprinkled with salt and caraway seeds are still popular. Basically with the same ingredients, lye pretzels come in numerous local varieties. Sizes are usually similar; the main differences are the thickness of the dough, the content of fat and the degree of baking. Typical Swabian pretzels, for example, have very thin “arms” and a “fat belly” with a split, and a higher fat content. The thicker part makes it easier to slice them for the use of sandwiches. In Bavarian pretzels, the arms are left thicker so they do not bake to a crisp and contain very little fat.

The pretzel shape is used for a variety of sweet pastries made of different types of dough (flaky, brittle, soft, crispy) with a variety of toppings (icing, nuts, seeds, cinnamon). Around Christmas they can be made of soft gingerbread (“Lebkuchen”) with chocolate coating.

In southern Germany and adjoining German-speaking areas pretzels have retained their original religious meanings and are still used in various traditions and festivals.

In some areas, on January 1, people give each other lightly sweetened yeast pretzels for good luck and good fortune. These “New-Years pretzels” are made in different sizes and can have a width of 50 centimetres (20 in) and more. Sometimes children visit their godparents to fetch their New Years pretzel. On May 1, love-struck boys used to paint a pretzel on the doors of the adored. On the other hand, an upside-down pretzel would have been a sign of disgrace. Especially Catholic areas, such as Austria, Bavaria or some parts of Swabia, the “Palm pretzel” is made for Palm Sunday celebrations. Sizes can range from 30 cm (1&nnbsp;ft) up to 1 m (3 ft 3 in) and they can weigh up to 2.5 kg (6 lbs). An old tradition on Palm Sunday dating back to 1533 is the outdoor pretzel market (Brezgenmarkt) in the Hungerbrunnen Valley near Heldenfingen.

In the Rhineland region, sweet pretzels are made with pudding-filled loops (pudding pretzels).

On Laetare Sunday in Luxembourg, the fourth Sunday in Lent, there is a festival called “Pretzel Sunday”. Boys give their girlfriends pretzels or cakes in pretzel form. The size symbolizes how much he likes her. In return, if a girl wants to increase his attention, she will give him a decorated egg on Easter. The pretzel custom is reversed on Pretzel Sunday during leap years. This custom also still exists in some areas of the Swabian Alb.

On the same occasion in Rhenish Hesse and the Palatinate, people have parades carrying big pretzels mounted on colourful decorated poles.

Popular during Lent in Biberach[disambiguation needed] are “Lent pretzels”, which are shortly boiled in water before baking and afterwards sprinkled with salt.

Schloss Burg is renowned for a 200-year-old speciality, the “Burger pretzel”. Its texture and flavour resembles rusk or zwieback. A local story says that the recipe came from a grateful Napoleonic soldier in 1795, whose wounds were treated by a baker’s family in the little town of Burg. The cultural importance of the pretzel for Burg is expressed by a monument in honour of the pretzel bakers, and by an 18-km hiking trail nearby called “Pretzel Hiking Trail”.

A variety typical for Upper Franconia is the “anise pretzel”. The town of Weidenberg celebrates the “Pretzel weeks” during the carnival season, when anise flavored pretzels are served with special dishes such as cooked meat with horseradish or roast. In the city of Lübeck, the 500-year old guild of boatmen on the Stecknitz Canal call their annual meetings in January Kringelhöge (Pretzelfun). The elaborate affair, with about 200 participants, is celebrated as a breakfast with beer, and includes Mass in the Lübeck Cathedral and a presentation of songs by a children’s choir. In earlier times, the children were very poor, coming from an orphanage, and each received a Kringel (pretzel) as a reward. Hence, the name “Pretzelfun” was adopted, because this gift was considered a highlight. Today, the children come from schools, but they still get the pretzels.

 

The city of Osnabrück celebrates the anniversary of the Peace of Westphalia (1648) and organizes an annual hobby horse race for grade-four children. On finishing the race, they are presented with a sweet pretzel.

 

The lye pretzel is the theme for a number of festivals in Germany. The city of Speyer prides itself to be the “pretzel town”, and around the second weekend of July, from Friday to Tuesday, it holds an annual funfair and festival called “Brezelfest”, which is the largest beer festival in the Upper Rhine region, and attracts around 300,000 visitors. The festival includes a parade with over 100 bands, floats and clubs participating from the whole region, and 22,000 pretzels are thrown among the crowds. On the market square of Speyer, there is a fountain with a statue of a boy selling pretzels. The pretzel booths on the main street are permanently installed and were specially designed when the whole downtown area was redone for the 2000th anniversary. One-day pretzel fests and markets in other German towns are in Kirchhellen, a borough of Bottrop, or in Kornwestheim.

In 2003 and 2004, “Peace Pretzels” were baked for a UNICEF charity event and other charity purposes in Munich. Instead of the typical pretzel loop, they were made in the similar shape of a peace symbol.

In the 19th century, southern German and Swiss German immigrants introduced the pretzel to North America. The immigrants became known as the Pennsylvania Dutch, and in time, many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel’s popularity spread.

In the 20th century, soft pretzels became extremely popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became renowned for their soft pretzels. The key to success was the introduction of the new mass production methods of the industrialized age, which increased the availability and quantity, and the opening up of multiple points of distribution at schools, convenience and grocery stores, and entertainment venues such as movie theaters, arenas, concert halls, and sport stadiums. Prior to that, street vendors used to sell pretzels on street corners in wooden glass-enclosed cases.

 

In particular, it became iconic with Philadelphia and was established as a cuisine of Philadelphia for snacking at school, work, or home,

Pretzel sticks and varieties

and considered by most to be a quick meal. The average Philadelphian today consumes about twelve times as many pretzels as the national average. The baking skill of the large immigrant Italian American populations in Philadelphia played a significant role in pretzels being established as a local cuisine of Philadelphia. Other Italian centric populations in the USA have furthered the popularity of pretzel production and consumption.

Pennsylvania today is the center of American pretzel production for both the hard crispy and the soft bread types of pretzels. Southeastern Pennsylvania, with its large population of German background, is considered the birthplace of the American pretzel industry, and many pretzel bakers are still located in the area. Pennsylvania produces 80% of the nation’s pretzels.
The annual United States pretzel industry is worth over $550 million. The average American consumes about 1.5 pounds (0.7 kg) of pretzels per year.
The privately run “Pretzel Museum” opened in Philadelphia in 1993. In 2003, Pennsylvania Governor Ed Rendell declared April 26 “National Pretzel Day” to acknowledge the importance of the pretzel to the state’s history and economy. Philly Pretzel Factory stores offer a free pretzel to each customer on this day.

In Tell City, Indiana, the Tell City Pretzels originated over 100 years ago. In 1858 Casper Gloor, a baker from Switzerland settled in Tell City, Indiana. Gloor was a member of the Swiss Colonization Society. He soon became known for the pretzels that he baked from a recipe brought from Switzerland. Today, the recipe remains in use.

Hard pretzels originated in the United States, where, in 1850, the Sturgis bakery in Lititz, Pennsylvania, became the first commercial hard pretzel bakery. Snack food hard pretzels were shaped as sticks (around 3 millimetres (0.12 in) thick and 12 centimetres (4.7 in) long), loops, braids, letters or little pretzels; they have become a popular snack in many countries around the world. A thicker variety of sticks can be 1 centimetre (0.39 in) thick; in the U. S. these are called Bavarian pretzels. Unlike the soft pretzels, these were durable when kept in an airtight environment and marketable in a variety of convenience stores. In Europe, snack food pretzels are usually sprinkled with salt, but also with sesame seed, poppy seed or cheese. In the U.S., they come in many varieties of flavors and coatings, such as yogurt, chocolate, strawberry, mustard, cheese and others, and chocolate-covered hard pretzels are popular around Christmas time and given as gifts. The variety of shapes and sizes became contest of imagination in the marketing of the pretzels taste. During the 1900s, people in Philadelphia would use the small slender pretzel stick as a common accompaniment to ice cream or would crumble pretzels as a topping. This combination of cold sweet and salty taste was very popular for many years. Eventually this led to the development of an ice cream cone tasting like a pretzel. More recently Mars, Incorporated manufactures M&M’s with a small spherical pretzel covered in milk chocolate and candy coated in all of the standard M&Ms colors, called “Pretzel M&M’s”.

 

Although not as popular as among German speakers and Americans, the looped pretzel is known in other European countries and in

Viipurinrinkeli, a pretzel from Vyborg (Finnish: Viipuri), Russia

other countries around the world. In the Czech Republic, the pretzel is known as preclík, in Finland as viipurinrinkeli. The Spanish, French and Italians call it pretzel, bretzel or brezel, the Dutch favor sweet variants called krakeling, Norwegian and Danish call it a kringle, in Polish it is precel, in Serbian it is pereca, and in Hungarian it is perec. In Romania the pretzel is known as covrigi and it’s a very popular fast food in urban areas and also as a holiday gift.

Cheese of the Week – Limburger

August 7, 2012 at 12:37 PM | Posted in cheese, cooking, Food | Leave a comment
Tags: , , , , , , ,

Limburger

Limburger

Limburger

Country of origin: Belgium, Germany, & Netherlands
Region, town: Limburg
Source of milk: Cows
Texture: Semi-soft
Aging time: 2-3 months

 

 

 

 

Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor commonly compared to body odor.

 

In America, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat’s milk. A few years later, 25 factories produced this cheese. Today, most Limburger is made in Germany. The Chalet Cheese Cooperative in Monroe, Wisconsin is the only American company that makes this cheese. This cheese also is manufactured in Canada by the Oak Grove Cheese Company in New Hamburg, Ontario.

 

Herve cheese is a type of Limburger cheese still produced in the Land of Herve, in the territory of the old Duchy of Limburg. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The “Pays de Herve” is a hilly area between the Vesdre and Meuse rivers.

 

In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor and particularly foot odor.

 

One of the most traditional forms of eating limburger is the limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (> 0.5 cm) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. Alternatively, for heartier eaters, chunks or slices of the cheese up to 1.5 cm thick can be cut off the block and placed in the sandwich. This sandwich still remains very popular among the descendants of German immigrants residing in the midwest part of America, such as in Cincinnati, or German Village in Columbus, Ohio. However, it is markedly less popular among the descendants born after ca. 1960, mainly because of the permeating smell, and the inconvenience of going to specialty cheese and sausage shops to obtain it. In Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, accompanied with brown mustard.

 

Limburger and its characteristic odor are a frequent butt of jokes and gags. In 2006, a study showing that the malaria mosquito (Anopheles gambiae) is attracted equally to the smell of Limburger and to the smell of human feet earned the Ig Nobel Prize in the area of biology.

Blog at WordPress.com.
Entries and comments feeds.

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"

Cook with Natty

Just trying to make life taste good

Eater's Digest

Understand what you feed your body