Today is May first and I’ve got Germany on the brain and in the heart. As you all know, I typically go to Munich 3 or 4 times per year and usually once in the Spring. Being there over May Day is always a treat. And as you guys also mostly know, a friend of mind always every trip that I am over go on what we affectionately call the “Strudel Run” where we day trip from Munich to Innsbruck, Austria for Strudel at Cafe Kroll … and then often end up some other random place (Italy, Lichtenstein…). So, in light of the fact that I am stuck in rainy greater Boston today, I decided to make Apfelstrudel. I cheated though by using frozen pre-made phyllo sheets, which turned out phenomenally. I was going to make Vanillesoße (Vanilla Custard/Sauce) and included it in the recipe, but checked the egg and milk status before starting and decided that I didn’t want to go to the shops tomorrow (I try to conserve as much as possible) so skipped making it.
Browsing Category
Desserts
It’s actually quite rare that I post recipes verbatim from another cookbook or website without making a few modifications, but this recipe was perfect just as is. It’s from Joann Chang’s newest cookbook, Pastry Love, and besides the fact that I made it square not round, it is exactly as written in the cookbook and boy is it delicious. I also love the way the photos turned out. It’s the little things that keep you happy, right?
As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!
It’s pie week here on the Cup of Sugar :: Pinch of Salt Self-Isolation Bake-a-long, so I checked the freezer and lo-and-behld there were still wild Maine Blueberries from last summer. I’ve been having a craving for blueberry pie anyway, so here you have it — Traditional Maine Blueberry Pie, with a touch of maple sweetness. I wove the lattice-top a little too tightly but other than that, it came out pretty nice, I’d say.
As promised, I am baking along to my own bake-a-long, so here is my first treat: Raspberry Almond Crumble Coffee Cake. They are crumble *bars* only in a round shape, so sort of coffee cake like. But it is the same recipe as my bars, and equally as easy to make. Delicious! You still have time to participate until Monday on the crumble bar bake-a-long; see the previous post for details!