Political vitriolic nattering and scandals aside, I’ve been pondering Russia. Specifically what goes on in and comes out of some extraordinary or even perhaps ordinary Russian kitchens and bakeshops. Pies. Stunning pies and tartelettes. Continue Reading →
The Guinness has gone but the oat flapjacks remain…. I take that back, I highly recommend flapjacks plus Guinness for dessert tonight. I’ve been staring down photos of oaty Irish flapjacks for years and finally baked a tray of them for an Irish-themed St. Paddy’s day potluck and now I can’t stop making them. And giving them away, and now more people are hooked and it’s gotten out of control. So I’m posting this “recipe” so I can be free of the torment of it all. Think carefully before you make these. Please.
St. Nikolaus Day is officially December 6th, but it’s never too late to have fun making these, er, ummm, renegade versions of German holiday breads also known as Weckemaenwchen in honor of Nicholas, Bishop of Myra. My friend, Renate, grew up in the Rhineland region of Germany, and she taught me to make the official version of these traditional breads, which are supposed to look like St. Nik. Somehow, they get away from us every year, and they have taken on a life of their own.
They make a nice breakfast treat or you can dry them for festive decorations. Or, if you’re like me, take pictures of them and make that your holiday greeting card … from our quirky family to yours! Continue Reading →