I'm an Emmy-nominated television producer and a scuba diving/travel junkie. I have no formal culinary training but the kitchen is my happy place, baking is my therapy and I enjoy the exchange of ideas and creativity food blogging provides. I have created recipes for the Duncan Hines website, was the German Food Expert for About.com and am a member of The Daily Meal’s Culinary Content..
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." More Madness...
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.
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.
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.
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.
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.