Herzlich willkommen hinter dem 8. Türchen des diesjährigen kulinarischen Adventskalenders! Zorra vom Kochtopf veranstaltet diesen schon zum sechsten Mal. Hinter dem heutigen Türchen versteckt sich ein luftiges Glühwein-Mousse, das gemeinsam mit einem leckeren Glühwein- Gelée im Glas serviert wird.
Der Vorläufer des heutigen Glühweins ist der Conditum Paradoxum. Nach dem Kochbuch des Apicius wird hierfür Honig mit etwas Wein eingekocht. Dazu werden Gewürze,geröstete Dattelkerne und Datteln beigegeben. Zum Schluss wird die Mischung mit zusätzlichem Wein verdünnt. Jahrhunderte später wurde der kalt getrunkene Hypocras beliebt.
Zutaten: (See the recipe in English as the first comment)Glühwein
250 ml Rotwein
125 ml Wasser
2 Nelken
1 Stange Zimt
frische Zitronenschale
frische Orangenschale
2 EL Zucker
Das Wasser mit dem Zucker und den Gewürzen aufkochen und ein paar Minuten kochen lassen.
Den Rotwein dazugeben und erwärmen, aber nicht mehr kochen.
Glühwein-Gelée
70 ml Glühwein
50 ml Orangensaft
10 g Zucker
1 Blatt Gelatine
Den Orangensaft mit dem Zucker aufkochen, Glühwein dazugiessen. Anschliessend die eingeweichte und gut ausgedrückte Gelatine dazugeben und in die Gläser füllen. 1-2 Stunden
kühl stellen.
Glühwein-Mousse
125 ml Orangensaft
1/4 Zimtstange
2 Nelken
3 Blatt Gelatine
50 ml Glühwein
3 Eigelb
60 g Zucker
20 ml Rum
250 ml Schlagsahne
Den Orangensaft mit den Gewürzen erhitzen und auf etwa 100 ml reduzieren. Glühwein, Eigelbe, Zucker und Orangensaft mischen und über einem heissen Wasserbad zu einer Schaumcreme schlagen. Die eingeweichte Gelatine gut ausdrücken und im erhitzten Rum auflösen, dann zur Creme geben und etwas auskühlen lassen. Geschlagene Sahne unterheben, in die vorbereiteten Gläser füllen und mindestens 3 Stunden, besser aber über Nacht, kühl stellen.
Happy Birthday Weekend Herb Blogging! The weekly blog event created by Kalyn of Kalyn’s Kitchen and meanwhile managed by Haalo, of Cook (almost) Anything At Least Once celebrates its 4th year! Unbelievable! At this point I also would like to say thank you for the opportunity of hosting! I was wondering what entry should I send, and as it is a birthday, I decided for a dessert: a blue poppy seed ice cream with lemon-white poppy chocolate cakes and a lemony caramel syrup.
Poppy seed is used in many different foods either whole or ground. Opium poppy is a very old plant and its botanical name means "sleep bringer". Poppy seeds are less than a millimeter in length,and minute: it takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds.
The white poppy seeds form part of the Indian spices. They are added for thickness, texture and also give added flavour to the recipe. Commonly used in the preparation of Kurma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step.
In the countries belonging to the former Austro-Hungarian Empire, poppy seed pastries like traditional bejgli rolls. Poppy seeds can also be used like sesame seeds to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey. This is especially common in the Balkans, Greece.
The seeds can be pressed to form poppyseed oil, which can be used in cooking, moisturizing skin, varnishes and soaps, or as a carrier for oil-based paints. In the 19th century poppy seed oil found use in products such as paints, soaps, and illumination, and was sometimes added to olive and almond oils. Its most important use these days is as a salad or dipping oil. In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer. (source:wikipedia)
Ingredients:
100 g poppy seed, ground
zest of 2 lemons
350 ml full fat milk150 ml heavy cream
130 g sugar 4 egg yolksHeat milk, heavy cream, 3/4 of the sugar, ground poppy seed and lemon zest until it starts cooking. Whisk egg yolks with the rest of the sugar and slowly add hot milk mix to the eggs while whisking. Take it back to the cooking plate and cook until it thickens (it should be 85°C). Let the mixture cool and leave the rest of the work for the ice cream maker.
Weekend Herb Blogging, that was created by Kalyn of Kalyn’s Kitchen and now managed by Haalo, of Cook (almost) Anything At Least Once is already taking big steps forward to its 4th year. Graziana of Erbe in cucina (Cooking with herbs) is going to be next week's host. If you'd like to participate, make sure you check out the new rules and send your entries to scrivi AT ilmeglioincucina DOT it. Now let's see the entries!The first entry has arrived right away from Italy, from Graziana, our host this week of Erbe in cucina (Cooking with herbs). She shares a wonderful recipe for a savoury tomato tart with oregano.
Kalyn of Kalyn's Kitchen, from Salt Lake City, Utah USA sends a beautiful recipe for a Zucchini bake with Feta and thyme.
Anna of Morsels & Musings from Sydney, Australia shares a recipe about her favourite salad mâche, that her mother used to grow herself in the garden.
Moonberry Juice from the Netherlands, participates for the very first time. She shares a beautiful recipe for Couscous Salad with Mint and Shoarma.
Katie of Eat this from Haslett, MI, shares a recipe for Ratatouille, that she has adapted from Kalyn, the founder of WHB.
Haalo of Cook (almost) Anything at Least Once from Melbourne, Australia introduces chives in a real luxurious recipe for Potted School Prawns.
Jerry of Jerry’s Thoughts, Musings, and Rants from Ontario, Canada shares a recipe for Pasta with Kalamata Olives and Roasted Cherry among a lot of interesting informations about tomatoes.
Chris of Mele Cotte, from Salt Lake City, UT, USA shares a delicate recipe for Ricotta Stuffed Pears with Cinnamon.
Mangocheeks of Allotment 2 kitchen provides us informations about Florence fennel and a great recipe for Fennel with black olives and tomatoes.
Cinzia of Cindystar from Bardolino, Lake of Garda, Italy who shares a recipe of Jelly Peaches with Yoghurt Cream.
Brii of Briiblog, from Valsorda - Lake Garda, Italy shares a recipe for preserving champignons.
Finally my entry about pumpkin:
Thank you all for participating! I hope you had as much fun as I did hosting. Thank you Kalyn and Haalo!
It is the third time that I am allowed to host the Weekend Herb Blogging, that is taking big steps towards its 4th Year! A weekly blog event created by Kalyn of Kalyn’s Kitchen and now it its managed by Haalo, of Cook (almost) Anything At Least Once. I am looking forward to your entries!Here is what you have to do: prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( friedblogs [at] gmail [dot] com) before Sunday the 20th September.The rules:
Post about any herb, plant, fruit, vegetable or flower - read the rules to ensure that your post does qualify. Please include a link to both this post and to Haalo’s announcement post.
Send an email to friedblogs AT gmail DOT com with WHB#201 in the subject line and the following details:Your NameYour Blog Name/URL
Your Post URLYour LocationAttach a photo: 300px wide
Emails must be received by:3pm Sunday - Utah Time9pm Sunday - London Time8am Monday - Melbourne (Aus) Timeor you can use this converter to find out the corresponding time in your location.You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.Last time I hosted, it was spring knocking on our doors, and now autumn has just arrived! Markets are full with different kinds of winter squash, mais, apples, pears and other beautiful autumn fruits and vegetables. I couldn't resist buying a few of them last weekend. I picked some yellow patty pans, a butternut and a Hokkaido pumpkin. Expect a smaller bunch of squash recipes this week on my blog!
Winter squash belong to the Cucurbitaceae family and they come in a large variety in color, size, shape and taste. Pumpkins taste sweet and nutty and can be prepared in many different ways from soup to dessert. The word pumpkin originates from the word pepon, which is Greek for “large melon". The origin of pumpkins is not definitively known. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico.
Pumpkins contains lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging. It is very rich in potassium and its intakes in magnesium and iron are not to be neglected. The bright orange flesh of pumpkin is loaded with beta-carotene. This vitamin is an important antioxidant that helps us fight free radicals. (source:wikipedia)
One member of this big family is the Hokkaido Pumpkin, that is available in two varieties: dark orange and light green. I decided to prepare a parfait from it and served it among a warm apple cider sauce.
Ingredients:250 g pumpkin170 g honey
150 ml orange juice
4 egg yolks150 ml milk1 piment1 clove
1/4 teaspoon cinnamon250 ml cream150 ml cidre
1 tablespoon cane sugar
1 pinch of nutmeg1 clove2 pinches of cinnamon
1 apple
juice of 1/2 a lemon1 teaspoon cornstarch
If needed peel and (Hokkaido doesn't have to be peeled) slice pumpkin. Cook in orange juice among 50 g honey for 20-25 minutes on low heat. Puree and set aside. Bring milk with the spices to boil. Whisk egg yolks with the rest of the honey and pour hot milk into it. Take it back to the heat until it thickens, set aside to cool. Whisk in pumpkin puree and beaten cream. Fill in a form and freeze it for 5-6 hours or over night. For the sauce heat cidre with sugar and the spices, reduce half and stir in dissolved starch. Dice apple and sprinkle with lemon juice. Remove from heat and add diced apple.
The rose hip and rose haw, is the pomaceous fruit of the rose plant, that typically is red-to-orange, but might be dark purple-to-black in some species. Contrary to the fairly common myth, rosehips are not poisonous. Rose hip is one of the richest plant source for Vitamin C, with about 1700–2000 mg per 100 g in the dried product. It also contain vitamins D and E, essential fatty acids and antioxidant flavonoids. Rose hips are used for herbal tea, jam, jelly, syrup, beverages, pies, bread, and marmalade. They can also be used to make jam, jelly, marmalade and wine. (source:wikipedia)
I really love rose hip jam ever since I was a child and for the first time I decided to prepare it myself. It takes quite a lot of patience and time because you have to scratch the seeds and tiny hairs out of the hips, but it is definitely worth it!
I submit this post to the WHB created by Kalyn from Kalyn's Kitchen, who passed it on to Haalo of Cook (almost) Anything At Least Once, who is also our host this week.Ingredients: 500 g rose hip pulp
500 g sugar
250 ml water
Wash rose hips, cut the green and the dark parts, half them and scratch out the seeds and hairs. Cook hips for 50-60 minutes in water, sieve to puree and cook with the sugar until it reaches the desired thickness. Fill in jars and let them cool covered by a blanket over night.
Weekend Herb Blogging, that is already in its 3rd Year, created by Kalyn of Kalyn’s Kitchen and now Kalyn has passed it on to Haalo, of Cook (almost) Anything At Least Once. Prof. Kitty of The Cabinet of Prof. Kitty is going to be next week's host. If you'd like to participate, make sure you check out the new rules and send your entries to profkitty AT gmail DOT com. I have received many interesting entries with ingredients unknown to me, great recipes showing different ways of using the ingredients I find in my pantry.
Now enjoy those great entries that I received from all over the world!
The first entry has arrived right from Sydney, Australia from Anna of Morsels & Musings.
Anna introduces hominy, also known as nixtamal, is dried corn kernels which have been treated with an alkali, a process known as nixtamalisation. She shares the recipe of Pozole Verde (Mexican Hominy, Tomatillo & Pepita Stew).
TS and JS of the [eatingclub] vancouver, from Vancouver, BC, Canada shows us how to prepare Suan Cai (Pickled Mustard Greens).
They cooked a pig trotter and suan cai soup. Doesn't it looks delicious?Bird's eye view of Food and Laughter, from India, says she loves potatoes in any form, except raw.
She shares a recipe of one of her favourite dish of her childhood: potato raita.
Haalo of Cook (almost) Anything at Least Once from Melbourne, Australia shares a recipe for Tonno di Coniglio.
For flavouring the rabbit she uses parsley and basil. What a lovely dish!
Graziana of Erbe in Cucina (Cooking with Herbs) from Italy.
She shares a recipe of baked broad beans with balm.
Muneeba of An Edible Symphony from Long Island, NY, USA shares a Chicken Qorma recipe.
The chicken gets cooked in a delicious broth flavored wih mint and coriander so it turns out fresh and aromatic.
City Girl of City Girl Lifestyle, from Washington, DC, USA participates first time in WHB.
She shares a recipe of a cabbage salad, that became one of her favorites because it is fast, and despite the strong bite of the chile, really lets the flavor of the cabbage emerge.
Genie of The Inadvertent Gardener from Oakland, CA invites us for a glass of Thyme Bloody Mary.
She had the idea of this while daydreaming about which ingredients would go well with thyme.
Joanne from Boston, MA, of the blog Eats Well With Others submitted Cilantro-Jalapeno Hummus.
She had some forgotten cilantro left in her fridge, so she used it in this tasty spread.
B of My Clean Eating from Nashville, TN shares a recipe of a spring roasted vegetable salad.
Christine of Kits Chow from Vancouver, Canada shares her Bibimbap recipe.
It is a dish of steamed white rice with fried beef surrounded by namul and topped with a fried egg. Namul is a Korean spinach salad. Among namul she also serves asparagus that is one of the most nutritionally well-balanced vegetables.
Kalyn of Kalyn's Kitchen, from Salt Lake City, Utah USA shows us How to Cook Artichokes in a Pressure Cooker.
She shares some information about artichokes and lets you know that the bud is completely edible in younger artichokes, but in more mature plants, only the center heart and tips of the leaves are edible, and there is a choke which must be removed.
Jerry of Jerry’s Thoughts, Musings, and Rants from Ontario, Canada shares a recipe for Skewered Chicken Tikka with Cilantro Sauce.
He is always up for a challenge and though he particpate since long in the event and already shared loads of infos about their favourite herb, cilantro he still found something!
Laurie of A Canadian in King Parakramabahu’s Court from Colombo, Sri Lanka introduces Gotukola, that is an herb that grows wild in that part of the world.
She also share a nice recipe of Gotukola Sambol. Interesting culinary journey!
Cinzina of Cindystar from Bardolino, Lake of Garda, Italy who shares a recipe of an Easter
Tomato, Ricotta and Anchovies Plum-cake.
Finally my entry about arugula:
Thank you all for participating! I hope you had as much fun as I did hosting. Thank you Kalyn and Haalo!
It is already the second time that I am allowed to host the Weekend Herb Blogging, that is already in its 3rd Year, created by Kalyn of Kalyn’s Kitchen and now Kalyn has passed it on to Haalo, of Cook (almost) Anything At Least Once. I am already very curious about the entries of the fellow foodies out there!
Here is what you have to do: prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( friedblogs [at] gmail [dot] com) before Sunday the 12th April.The rules:
Post about any herb, plant, fruit, vegetable or flower - read the rules to ensure that your post does qualify. Please include a link to both this post and to Haalo’s announcement post.
Send an email to friedblogs AT gmail DOT com with WHB#178 in the subject line and the following details:
Your NameYour Blog Name/URL
Your Post URL
Your LocationAttach a photo: 300px wide
Emails must be received by:3pm Sunday - Utah Time9pm Sunday - London Time
8am Monday - Melbourne (Aus) Timeor you can use this converter to find out the corresponding time in your location.
You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.
When I hosted first, it was Christmas knocking on the door, now this time it is Easter. Spring is in the air, beautiful flowers and delicious vegetables growing everywhere. In my entry I would like to show you an arugula salad with goat cheese dressing, oven dried tomatoes and sweet violet. Arugula is used as a leaf vegetable, which looks like a longer leaved and open lettuce. It is rich in vitamin C and potassium. It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac.
Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. In addition to the leaves, the flowers (often used in salads as an edible garnish), young seed pods and mature seeds are all edible. It is now cultivated in various places, especially in Veneto, Italy, but is available throughout the world. (source:wikipedia)
Ingredients: 2 handful of arugula
50 g fresh goat cheese
2 tablespoons white wine vinegar4 tablespoons olive oil
juice of a 1/2 lemon
oven dried tomatoes
salt, pepper
Slice tomatoes as thin as you can and dry on 50°C for 3-5 hours. With a fork whisk goat cheese and stir in vinegar, lemon juice and olive oil. Season with salt and pepper. Serve arugula with the goat cheese dressing, dried tomatoes and sweet violets.
Glühwein-Gelée
