paired with cheesecake:
The wobbly kind, not the jam kind:
Redcurrants… and one of the best things to do with them:
You will find the recipe here:
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Roast Loin of Venison with Plum and Walnut Stuffing (preserved plums, chopped walnuts and breadcrumbs in equal quantities, seasoned with salt, freshly ground black pepper and crushed garlic) and Pontack Sauce Happy New Year from the Orchard 🙂
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Hermann the German’s birthday is the week before Christmas and to make sure his day does not get drowned out by the pre-Christmas drum roll I always make his most favourite cake of all for his birthday: a Black Forest … Continue reading
Cheese Bites with Wild Garlic Mustard Seeds
Mulled Apple and Quince Punch
Roast Duck with Cherry Sauce
Braised Red Cabbage with Plum Sauce
Cheesy Chard with Walnuts
Apple Jelly Glazed Sweet Potatoes
Walnut Liqueur Tiramisu
This is when all that hard work preserving the edible landscape really comes into its own:
Images with copyright Richard Taylor are courtesy of www.taylorsphotosafaris.co.uk
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Image courtesy of www.taylorsphotosafaris.co.uk Following on from the Walnut and the Blackberry Liqueurs, for the third Sunday in Advent I am serving up another hedgerow classic … Sloe Gin My version has a hint of vanilla which, to my taste, rounds off the red plum … Continue reading
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Advent moves into its second week this Sunday and this week’s Advent tipple is even easier than last week’s Walnut Liqueur because you do not even have to cut up the blackberries like you do the green walnuts… … all you … Continue reading
Pickings are processed and preserved, days are decreasing in daylight, so what now here in the edible landscape?
Make and bake with all that mellow fruitfulness, that’s what!
To start: a real Franconian classic: cheesecake, or Kaesekuchen…
Kaesekuchen has been sweetening Saturday and Sunday afternoons in Franconia for nearly 300 years, ever since multiple 16th century recipes for a sweetened cheese cake appeared in cookbook published in Nuremburg in 1733…
This recipe comes from “Gscheitgut (Volume 2)”, published in 2014 – a great culinary read combining regional background, restaurant guide and make-them-yourself recipes, by kind permission of the publisher, Michael Müller Verlag GmbH (details below).
Prep. Time: about 20 minutes
Cooking time: 45 minutes
Serves 12 (1 x 28 cm tin)
Flour 250 g
Sugar 325 g
Cherry schnapps 2 cl (optional)
Butter 125 g
Low fat quark or
cream cheese 1 kg (replace 200 g quark with mascarpone if you want it even creamier)
Vanilla sugar 3 tsp
Cornflour 50 g
Baking powder ½ tsp
Butter and flour for
Optional: your choice of
preserved fruit 150 g
* This is where I fold in 150 g of preserved cherries (be it the Cherries in Syrup, the Cherry Preserve with Brandy, or the Cherries in Red Wine…) or 150 g of preserved wild plums or 150 g of preserved mirabelle plums… You can also add the zest of 2 untreated lemons with 2 tablespoons of lemon juice to give the cheesecake a lemony note…
I also make mini versions of this cheesecake in muffin tins – perfect for picnics…
The term “Gscheitgut” is Franconian and roughly translates as “downright good”. For those lacking that handy smattering of German, there is me – the Culinary Scribe – who happily translates this fine Franconian fare into English for you!
© Copyright German original: Michael Müller Verlag GmbH and the Café-Brennerei Geist-Reich in Weingarts: http://www.michael-mueller-verlag.de/de/reiseportal/gscheitgut/reportage__kunreuth__cafe-brennerei_geist-reich.html
Something of a “grown-ups” jam, sloe jam is for those who like a bit more than just sweetness to their jam.
Hermann the German loves it; Mini-Kraut does not.
When to pick sloes? After the first frost, or before the first frost and then a night in the freezer before using? This year, with everything, including the sloes, ripening so much earlier and in such abundance, I opted for the latter…
Prep. Time: about 5 minutes – plus the picking beforehand of course
Cooking time: about 60 minutes plus overnight freezing if necessary
Makes about 4 x 400 g jars
Ripe sloes 1 kg
White wine (or apple juice if you prefer) 2 x 250 ml
Brown sugar 375 g