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One of the best parts about the Fancy Food Show is the opportunity to connect with international brands. 



Stroh Rum had a friendly representative in a dirndl making waffles smothered with a mixture of maple syrup and Stroh, an iconic Austrian rum created with a secret recipe. I tasted many delicious samples at the show but those rum soaked waffles were one of the best. 



The history of Stroh dates back to the time of the Austro-Hungarian Monarchy. Stroh, "The Spirit of Austria" is a 185-year-old company that produces among several other Stroh products,  Stroh 80, a rum that has achieved cult-like status around the world. 

From the company's website:

"At the heart of this spirit is the local pastry kitchen and the related coffeehouse culture and confectionery art. Without STROH Inländer rum, sweet Austrian classics such as Applestrudel, Kaiserschmarren or biscuits would be simply unimaginable. This makes it unique in the culinary world."
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As promised, here is the second part of my two-part blog post coverage of this year's Fancy Food Show in New York City. 



As I've said in my previous post. I covered what the equivalent is of 6 football fields full of food product to scout out the best new finds for this blog. 



From celebrities to cheese walls to prosciutto dresses, there is definitely something for everyone here. 
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Does anyone else save the juice from canned beets?  I keep in a jar in the refrigerator or freezer but had no idea what I would eventually do with it. Eventually, there was too much of it, so the juice had to be used or get tossed. I'm a bit squeamish about beets so there was no way I was going to drink it straight. I thought of creating a batch cocktail recipe with it but I chickened out.



I've always wanted to make beet knödel. I've seen it prepared several different ways in German cooking magazines, sometimes using beets, sometimes the juice.  I opted for the later. By boiling potato knödel in salted beet juice, it turns the outside of the knödel a lovely color and adds beet flavor. It also looks pretty when you cut it in half. 


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Make sure your cardiologist is on speed dial before you make this recipe. It makes no apologies for being rich, creamy and full of tasty grease.



The fat drippings of the pan-fried bratwurst are mixed with sour cream to create a thick lavish sauce. The sausages are cut into pieces and tossed into the creamy sauce. 



Drippings from the bratwurst do most of the heavy lifting in the flavor department. The sour cream adds texture and a bit of tang. I like to use extremely thick bratwurst sausages to make use of their significant pan drippings. 
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Gooseberries, common in every market in Germany are hard to find in NYC. So when I found these at my local farmers market, I snatched up 2 pints of the red ones, did a happy dance and immediately started arguing with myself over what to make with them. 


I was flipping through my file of German gooseberry cake recipes. I was specifically looking for an uncomplicated recipe that would showcase the gooseberries. Then I remembered this Fresh Fig Rosemary Hazelnut Tart I made a while back. I've been wanting to redesign it with other ingredients and flavors. 


I already had puff pastry in the freezer and the lemon balm is out of control in my herb garden. That's how this tart and these flavors came together. 
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Diary of a Mad Hausfrau by Lora Wiley - 1y ago

Paradise kraut is a wonderful, flexible side dish or condiment. Whether heaped on a hot dog at a summer barbecue or as a side dish for a holiday meal, this recipe has year-round appeal. 


This Austrian kraut recipe is as delicious as it is versatile. Onions are caramelized in lard and then simmered together with fresh shredded white cabbage and peeled diced tomatoes. 

If you are short on time, canned peeled tomatoes can be used when preparing this recipe or, alternately, instructions for easily peeling tomatoes at home are included below. 


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This is my second drink recipe in as many posts and I have two good reasons. The first is tomorrow is National Tequila Day. The second is I have had a gorgeous bottle of reposado tequila sitting on my shelf for months. Tequila Day is a perfect opportunity to break it out and mix up a delicious cocktail.

A few months ago I attended a Viva XXXII tequila tasting event and sampled the brand's Joven, Reposado, and Extra Anjo sipping varieties. The tequilas are well priced and delicious. We were all impressed with the brand and I vowed to make a cocktail to post here. So move over Rhubarb Mint Frosé, today's the day people.



Viva XXXII  sent me a bottle of Reposado after the event. Here's how the company describes the Reposado: 

Tasting Notes: The aromas are agave-forward with vanilla. A hint of toasted nuts lends a crisp, buttery balance with a medium finish of vanilla and floral notes that create a well-rounded, refined and delicate taste.

Completely accurate. The reposado is perfect for sipping on its own. But onto the cocktail.


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Frosé has been the most popular girl on the block here in NYC for the past two summers. I finally caved and ordered a glass of this frozen slushy rosé a few weeks ago. Why did I wait so long?



I immediately started thinking of flavor combinations to make my own at home. Lavender and rhubarb went into the ring and rhubarb came out victorious. 



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Two weeks ago  I walked the equivalent of six football fields to cover the Fancy Food Show in NYC.  The show has a lot to cover in three days.

Bob of Bob's Red Mill
From keynote speakers representing famous companies to new product incubator showcases to sections on the floor from many countries and aisles representing individual states in the USA. 

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Once I made the hot dog cake, this was the inevitable next step. It's kind of weird I saw this recipe for a variation of a very American meal in a German cooking magazine but I did and here it is. A cheeseburger presented in savory cake form.


This savory cheeseburger cake has a yeasted dough crust and is filled with a ground meat-onion mixture, then layers of pickles, ketchup, mustard, and cheese.



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