Midsummer in the Orchard

 

Sour cherries, many, many sour cherries…,

stoned on site and bottled by evening:

# Red Wine Syrup for Preserving

# Cherry Liqueur

# Country Tart with Cherries

# Creme Fraiche Waffles with Red Wine Cherries

# Superstreuselkuchen

Red Wine Preserving Syrup

Quince, coffee and cardamom

One of many ways of getting through the winter: cake!

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Our firm winter favourite: Winter Fruit and Spice Cake knows many variations and never fails to please the punters when it comes to “Kaffee und Kuchen” on a winter weekend. Currently trending here when it comes to coffee and cake is this year’s Quince, Cardamom and Coffee version.

Use the recipe in the link with quince puree and substitute instant coffee powder for cinnamon (or use both if you prefer).

Lass es Euch schmecken! ( = Enjoy!)

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Dandelion Sugar and Meadow Herb Salt

Even in the depths of winter I find ingredients for whizzing up salts of my own creation, and come the magical month of May it becomes a must: Mother Nature has just so much on offer from meadow to hedgerow:

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Dandelion Sugar:

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What you do:

Pick your dandelions on a dry day and leave them for an hour or so

a) for the bugs to crawl off and out and

b) so that the flowers close up again and become tassel-shapped for you to then cut of the petals just above the green bits (that way you leave out the fluffy bits where the seeds start).

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Place your petals in a food processor or blender.

Add the same quantity of fine sugar as you have petals (50% sugar, 50% petals). Whizz everything up together until you have a fine, even mix. Spread your sugar mixture out thinly on a large baking tray or similar and either leave to dry in the sun or in the oven at 50°C, with a wooden spoon holding the oven door ajar, for 2-3 hours.

Once the sugar is completely dry, whizz it again in the food processor to break up any lumps and store in airtight glass jars.

Use for summery things… like Summer Butter Biscuits with Dandelion Glace Icing 🙂

Meadow Herb Salt

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Using:

Ribwort plantain in May

Ribwort Plantain

Yarrow in May

Yarrow

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Ground Ivy

What you do:

Gather your herbs on a dry day: leaves only.

Add the same quantity of relatively fine pure (no additives!) salt* as you have of the herbs (50% salt, 50% herbs). Whizz everything up together until you have a fine, even mix. Spread your salt mixture out thinly on a large baking tray or similar and either leave to dry in the sun or in the oven at 50°C, with a wooden spoon holding the oven door ajar, for 2-3 hours.

Once the salt is completely dry, whizz it again in the food processor to break up any dried lumps and store in airtight glass jars. And yes: this salt really does have nuances of hay and herbs and meadows on warm summer days 🙂

Use for summery things… like savoury cheese scones with labneh (or cream cheese), meadow herbs salt and fresh meadow herbs – here Garlic Mustard aka Jack by the Hedge:

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Sugar and salt act as preservatives in the same way: both bind with water molecules, increasing osmotic pressue which subequently draws water out of bacteria, thus inhibiting growth. And so helping us to preserve just some of the ephemeral magic of May!

Easter Tastes & Traditions

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Superstreuselkuchen

IN ANCIENT AGRICULTURAL SOCIETIES, EGGS PROVIDED A VITAL SOURCE OF NUTRITION. BY MID-MARCH, FOOD STORES FROM THE PREVIOUS YEAR WOULD HAVE BEEN RUNNING LOW. THE FIRST EGGS OF THE YEAR, LAID BY DOMESTICATED FOWL OR FORAGED FROM THE NESTS OF WILD BIRDS, ADDED MUCH-NEEDED NUTRIENTS TO PEOPLES’ DIET.  …”” read more

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Hedgerow Hues & Meadow Motifs

How to colour your own Easter eggs using natural colourants and motifs: read on

Easter Wells

One of the most charming Easter traditions here in Franconia: decorating the wells and fountains with brighly coloured Easter Eggs … read more

 

Our German Gingerbread Gallery

All quiet in the orchard at this time of the year (but Hermann the German is sharpening up his specialist tree pruning saw for the winter pruning due to start any weekend now…) so we (mainly me and sometimes Mini-Kraut) have been busy in the kitchen creating some more exhibits for our gingerbread gallery.

This year’s main creation has to remain a secret for the time being until this year’s Christmas Guests of Honour have been able to peruse and applaud it live, but we have been busy baking building components for lucky recipients in the neighbourhood, complete with building instructions, in German:

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Here are a few flashbacks to past creations where we have gained all this skill and experience 🙂

2016: Recreated in gingerbread, the little village in the Wiesent Valley, close to Erlangen, where we like to spend our holidays and long weekends

 

2015: The tree house that collapsed and became a forest hideaway (Waldversteck)

 

 

 

2014The Forest Gnomes’ Railway

Snow with copyright

 

2013: Nutville, or Nußdorf in the vernacular

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2012 was when we started expanding from single buildings to gingerbread urban development:

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2011: was our very first attempt.

Lesson 1 was: make sure the roof weighs less than the walls 🙂

But it all came right on the night!

 

 

Happy Christmas!

 

Advent, Advent

Featuring four candles representing the four seasons enjoyed during the course of the year, the candles on the Advent wreath are lit one at a time on each of the four Sundays preceding the “Wend”, the Winter Solstice, now ‘Christianised’ as Christmas Eve (in Germany) or Christmas Day (in the Anglo Saxon realm).

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In our family we celebrate Advent as a four week festival of remembrance of all the good things the four seasons have brought us in the past year.

Join us on social media for a daily stroll through the seasons this Advent: TheOrchardScribe

 

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The Fragrant Pantry is here!

First they brought us: 

The Scented Kitchen

 Then came:

The Floral Baker

and now comes:

The Fragrant Pantry

(click on the links for more – you won’t regret it!)

Thank you Frances Bissell and Serif Books!

Sugar & Spice & All Things Nice

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Cardamom

A fragrantly warm winter spice – I love it and the cardamom season is getting into full swing in my house where two of our top seasonal favourites flavoured with freshly ground cardamom are:

Winter Fruit & Spice Cake

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and

The BEST Gingerbread Biscuits

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The Feast of St Martin

The Feast of St Martin is upon us: time to bake “Martinswecken”!

German recipes for Martinswecken are legion, this is the hugely versatile curd cheese pastry recipe that I use to make them:

https://anediblelandscape.wordpress.com/2014/11/21/making-baking-and-mellow-fruitfulness/

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Spiced Pumpkin Cake

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Yes they can, pumpkins can do cake!

Just substitute pumpkin purée (spiced to your taste or plain) for the fruit purée in my

Winter Fruit & Spice Cake

and this is what you will get:

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As well as a lot of smiley faces – even the kids loved it!