Cherry Jam with Asbach: If you are tired of buying jams because you love home made food, here is a great German recipes for cherry jam with a bit of the German brandy Asbach Uralt.
Ingredients (makes 5-6 jars depending on size) Cherry Jam with Asbach
about 1 kg cherries, washed and de-pitted or sour cherries
500 g sugar
1 package pectin
1-2 tbsp lemon juice
1 little (German) Schnaps glass Asbach Uralt
– take out the pits if necessary and puree cherries (not too fine).
– in a large pot mix cherries with sugar, lemon juice, pectin and Asbach, bring to a boil and stir frequently.
– let it boil for 4 minutes, stir continuously.
– prepare jars, rinse them in hot water, dry them then fill with cherry jam, close right away.
– turn jars upside down and let them stand like that for 15 minutes, then turn around and let cool off.
Find Asbach Uralt at www.duggansdist.com – they cannot sell it online but take calls or emails for orders.
phone: (845) 358 7230
The Bundt cake recipes from scratch is using sour cherries (Schattenmorellen in German), and it is a great German cake, the name in German is “Napfkuchen”. It is the cake that looks awesome on the coffee and cake table. Inside you have sour cherries that you can get in CA at Trader Joe’s or online. Happy Baking!
Ingredients Bundt Cake Recipe from Scratch
1 jar (680ml) sour cherries
80 g butter
180 g sugar
peel of one organic lemon
3 tbsp lemon juice
180 g flour
1/2 package Dr. Oetker baking powder
dark baking chocolate for the glaze (200g)
20 g white baking chocolate
Baking Instructions Bundt Cake Recipe from Scratch
– Drain cherries in a sieve, keep the juice.
– separate eggs; beat yolks, butter, 90 g sugar, lemon peel until foamy.
– mix flour with baking powder, add to the dough.
– beat egg whites until firm, fold into dough.
– grease a Bundt form and dust it with flour; add dough into form, then add cherries to the dough.
– bake it in pre-heated oven 50-60 minutes on 200 C or 350 F.
– cover cake after 25 minutes baking time with parchment paper.
– let cake cool off.
– melt chocolate in double-boiler and spread over the cake.
– grate white chocolate coarse and sprinkle over the cake.
Ingredients (20 pieces) Rum Balls
1 package dried fruit (200g) Mariani Sun Ripened Mixed Fruit No Sugar Added Dried Fruit 36 Ounce Value Bag
2 tbsp dark rum
1 tbsp liquid honey
50 g chocolate sprinkles – Wilton Sprinkles: Chocolate Jimmies
Baking Instructions Rum Balls
– Chop dry fruit with rum and honey in the food processor or chop them with a knife finely, then mix with rum and honey.
– Form balls and roll them in chocolate sprinkles.
Variation: melt dark chocolate in double boiler, dip each rum ball in the chocolate then sprinkle with chocolate sprinkles.
Turkey leftover recipe – that’s what we do in Germany with turkey leftovers: This German Turkey recipe is a stir fry that means you cook everything in one skillet and fry it for a short time only. The recipe is using pears because pears (or pine apple) are a good combination with chicken or turkey.
The stir fry is an easy to make dish and it takes only 35 minutes to make it. Happy Cooking!
Ingredients (serves 4)
500 g thin slices turkey or leftover pieces
salt, pepper, 2 tbsp flour
400 g ripe and firm pears
50 g clarified butter
200 ml chicken bouillon (broth)
120 g cream cheese
1/2 bunch fresh marjoram or 1-2 tbsp dried
– Cut turkey in thin stripes, add salt and pepper.
– Place it into a bowl and mix it with the flour; the meat should be covered everywhere with flour.
– Peel onions, peel them in a way that all the skins keep together at the root part of the onion.
– then cut them in 6 quarters.
– Grate lemon peel, juice it.
– Cut pears in halves, remove seeds and core, then cut it in 1/2 inch thick quarters; mix them right away with the lemon juice or they will get dark.
– Heat clarified butter in a skillet, fry onions on all sides until light brown; take them off.
– Let pears drip in a sieve over a bowl, keep the juice.
– Add pears with ghee into the skillet and fry them for 2-3 minutes, take them off.
– Heat ghee and add 250 g turkey and while turning the pieces, fry it for 3 minutes. Fry remaining meat the same way.
– Add already fried turkey, lemon peel, onions and pear juice to the turkey in the skillet, mix it well, then add broth and cream cheese, cover it and bring it to a boil; on low heat let it simmer for 5 minutes.
– From fresh marjoram take off the leaves and chop them. Mix it with the turkey stir fry.
Serve it with boiled potatoes.
A very easy German recipe for Halloween; you just need some decorating items such as licorice wheels and drops from Haribo, a food decorating pen or melted chocolate that is using with a simple freezing bag. Just cut of a tiny corner piece and squeeze spider legs and bodies or spider webs onto the muffin surface. Happy Baking!
125 g butter
100 g sugar
1 package vanilla sugar Dr. Oetker – How to Make Vanilla Sugar –
125 g flour
1 tbsp baking powder
Haribo licorice wheels and drops
Baking Instructions German Halloween Muffin Recipe
– Pre-heat oven to F370 (180C)
– Grease muffin forms (use a tray).
– Mix soft butter, sugar and vanilla sugar thoroughly, then add one egg after the other.
– Mix flour with baking powder and add to dough.
– Fill dough into paper forms that had been placed into the forms and bake 15-20 minutes until they are golden colored.
– Let them cool off on a grid.
For the decoration unwind the licorice wheels and cut them into 2.5 inches long stripes.
– Melt white chocolate frosting in using double boiler method and spread it over the muffins.
– Licorice stripes can be used as spider legs and 1 or 2 drops for the body.
– Using food decorating pen make a spider net on other muffins.
Today learn the importance of yeast in German Baking. It is all about Baking yeast today! Yeast is using a lot for many baking recipes and many recipes require fresh yeast. In the USA we never saw any fresh yeast in the super markets, it is very rare.
In this article we explain everything there is to know about yeast for baking.
In any case you should have questions about using yeast for baking, this post will clarify it or go to the page below to find more information.
Yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol. This has made it a useful ally in the production of bread, beer, and wine. There are many varieties of yeast. Bread is made with baker’s yeast, which creates lots of bubbles that become trapped in the dough, making the bread rise so it’s light and airy when baked. A small amount of alcohol is also produced, but this burns off as the bread bakes. Beer yeast and wine yeast are used to convert sugar into alcohol and, in the case of beer and champagne, bubbles. You should never eat raw active yeast, since it will continue to grow in your intestine and rob your body of valuable nutrients. But once deactivated through pasteurization, yeast is a good source of nutrients. Brewer’s yeast and nutritional yeast, for example, are sold as nutritional supplements, and Australians are fond of yeast extracts–like Vegemite, Marmite, and Promite–which they spread like peanut butter on bread.
Active dry yeast or dry yeast
Equivalents: One package = 2 1/4 teaspoons = 1/4 ounce
Information: This is the yeast called for by most bread recipes. It’s largely displaced the fresh yeast our grandparents used since it has a longer shelf life and is more tolerant of mishandling. To activate it, sprinkle it on water that’s 105° – 115° F and wait for it to begin foaming (about five minutes). Look for it in the dairy case–it’s usually sold in strips of three packages or in 4-ounce jars. Always check the expiration date to make sure it’s fresh. Dry yeast can be stored at room temperature until the expiration date–or within 4 months of opening–but it lasts even longer in the refrigerator or freezer. Always bring yeast to room temperature before you use it. It’s important to keep stored yeast away from air and moisture, so use the smallest container you can find and seal it well.
Substitutes: fresh yeast (Substitute one cake for each package or 2 1/4 teaspoons of active dry yeast.) OR instant yeast (Substitute measure for measure, but don’t dissolve it in liquid first. Your bread will only need to rise once.) OR bread machine yeast (Substitute measure for measure, but don’t dissolve it in liquid first. Your bread will only need to rise once.)
Or baking yeast, bread yeast
Equivalents: 1 tablespoon = 1 package = 1 cake
Information: This is used as a leaven in breads, coffeecakes, and pastries like croissants and brioche. It works by converting sugar into carbon dioxide, which causes the dough to rise so the bread will be light and airy. Yeast comes either as dry granules or moist cakes. It becomes less potent after the expiration date stamped on the package, so dough made with it may take longer to rise, or not rise at all. If the potency of the yeast is in doubt, test or “proof” it by putting some of it in warm water (105° – 115° F) mixed with a bit of sugar. If it doesn’t get foamy within ten minutes, you’ll need to get fresher yeast.
Beer yeast or Brewer’s yeast
Information: This is used to produce alcohol and bubbles in beer. There are several varieties, each matched to specific varieties of beer. It’s available either as a liquid or powder at beer-making supply stores. Don’t confuse this with the brewer’s yeast that’s used as a nutritional supplement. That type of yeast is deactivated, so it won’t produce any alcohol or bubbles.
Or compressed yeast, active fresh yeast, cake yeast, baker’s compressed yeast, wet yeast
Equivalents: 2-ounce cake = 3 X 0.6-ounce cakes
Information: This form of yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works faster and longer than active dry yeast, but it’s very perishable and loses potency a few weeks after it’s packed. It’s popular among commercial bakers, who can keep ahead of the expiration dates, but home bakers usually prefer dry yeast. To use, soften the cake in a liquid that’s 70° – 80° F. Store fresh yeast in the refrigerator, well wrapped, or in the freezer, where it will keep for up to four months. If you freeze it, defrost it for a day in the refrigerator before using.
Substitute: active dry yeast (Substitute one package or 2 1/4 teaspoons for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
Bread machine yeast
Equivalents: One package active dry yeast = 2 1/4 teaspoons bread machine yeast
Information: This type of dry yeast is highly active and very finely granulated so that it hydrates quickly. Breads made with this yeast require only a single rise, so this yeast is handy to use in a bread machine. Most machines will have you add this yeast last, on top of the dry ingredients. If you’re not using a bread machine, add this yeast to the flour and other dry ingredients. It’s often sold in 4-ounce jars. You can store unopened jars at room temperature until the expiration date stamped on the jar, but the yeast lasts even longer in the refrigerator or freezer. If you freeze yeast, let it come to room temperature before using.
Substitutes: instant yeast (This is very similar. One envelope active dry yeast = 2 1/4 teaspoons bread machine yeast) OR active dry yeast (One envelope active dry yeast = 2 1/4 teaspoons bread machine yeast. Ordinary active dry yeast needs to be dissolved in water first, and the bread will need to rise more than once.) OR compressed yeast (Substitute one cake for each package or 2 1/4 teaspoons of dry yeast. This needs to be dissolved in water first, and the bread will need to rise more than once.)
Information: This inactive yeast is rich in protein and B vitamins, and it’s used a nutritional supplement. It’s a by-product of beer-making, which gives it a slightly bitter flavor. If you object to the bitterness, try nutritional yeast, which is made from the same yeast strain but grown on molasses. It’s more expensive but has a more pleasant flavor. You can also buy debittered brewer’s yeast. Brewer’s yeast comes powdered (the most potent form), in flakes (best for health shakes), and in tablets. Don’t confuse this with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients.
Substitutes: nutritional yeast (better, nuttier flavor, lighter color) OR yeast extract.
Or quick yeast, rapid rise active dry yeast, quick rise active dry yeast, fast-rising active dry yeast, fast rising yeast
Equivalents: One package = 2 1/4 teaspoons = 1/4 ounce
Information: This very active strain of yeast allows you to make bread with only one rise. The trade-off is that some flavor is sacrificed, though this doesn’t matter much if the bread is sweetened or heavily flavored with other ingredients. Unlike ordinary active dry yeast, instant yeast doesn’t need to be dissolved in liquid first–you just add it to the dry ingredients. Look for it in the dairy case–it’s usually sold in strips of three packages or in 4-ounce jars. Before buying it, check the expiration date to make sure it’s fresh. Dry yeast can be stored at room temperature until the expiration date stamped on the jar, but it lasts even longer in the refrigerator.
Substitutes: bread machine yeast (very similar; substitute measure for measure.) OR active dry yeast (Substitute measure for measure. Active dry yeast needs to be dissolved in water first, and the bread will need to rise more than once.) OR fresh yeast (Substitute one cake for each package or 2 1/4 teaspoons of dry yeast. This needs to be dissolved in water first, and the bread will need to rise more than once.)
Equivalents: 1 tablespoon powdered = 2 tablespoons flakes
Information: This nutritional supplement has a pleasant nutty-cheesy flavor and is packed with protein and B vitamins. It comes in flakes or powder and is popular with vegans and health buffs who use it to make cheese substitutes, gravies, and many other dishes. It’s also a great topping for popcorn. Nutritional yeast is very similar to brewer’s yeast, which is also used as a nutritional supplement and is made from the same strain of yeast. The difference is that brewer’s yeast is a by-product of beer production and retains some of the bitter flavor of hops. Don’t confuse nutritional yeast, which is deactivated, with active forms of yeast, like the kinds bakers, brewers, and winemakers use. If you eat them, active yeasts will continue to grow in your intestine, robbing your body of valuable nutrients. Look for nutritional yeast at health food stores. Get fortified nutritional yeast if you’re taking it as a source of vitamin B12.
Substitutes: brewer’s yeast (inferior flavor, darker color) OR Parmesan cheese (as a condiment; higher in fat, less nutritious) OR wheat germ (works well in baked goods or sprinkled on cereals) OR yeast extract.
Yeast starter = sponge = levain
Equivalents: 2 cups yeast starter = 1 package active dry yeast
Information: A starter is a mixture of flour, water, and other ingredients that’s been colonized by wild airborne yeast and friendly bacteria. These one-celled immigrants lend the starter–and the breads made with it–a special character.
Sourdough starter, for example, contains a strain of yeast that’s tolerant of the lactic and acetic acids produced by the lactobacilli. Those acids give sourdough bread its characteristic tang. The French use a soupy starter called a poolish to make their breads, while the Italians use a thicker one called a biga. Up until the late 19th century, all yeast breads were leavened with starters, and keeping a starter alive in its crock was a routine household chore. To keep your own starter alive, wait until it’s established, then store it in an airtight container in the refrigerator. To keep it healthy, bring it to room temperature once a week and remove all but about 25% of it (either make bread with it or discard it). Replace what you’ve taken with a mixture of equal parts warm water and flour, stir, then return it to the refrigerator. Properly maintained, a starter can last for decades, developing an ever more distinctive character as it ages. To use a starter to make bread, remove some of it (usually about 2 cups), and use it in place of other forms of yeast. Replace the amount you took with a mixture of equal parts flour and warm water. Discard your starter if it becomes orange or pink, or if it develops an unpleasant odor. It’s easy to make starters from scratch, but even easier to borrow some from a friend. Since sourdough starters must be colonized by strains of yeast and lactobacilli that are particular to certain regions (like San Francisco), a homemade starter might not yield sour bread. Your best bet is to get a powdered sourdough starter mix from your supermarket or a mail order supplier.
Make your own: Sprinkle 1 package of active dry yeast on 2 cups of warm water, wait 10 minutes, then stir in 2 cups of flour. Cover loosely, and let the mixture sit at about 85°.