Posts tagged Hollerbach

Schoko-Reis

Last week Theo was chatting with a guest in the market about some of the great candy & chocolate that they enjoyed in Germany. When Christina got home from her visit last month we spent some time talking about the difference of the options found abroad. She said a common trend that she noticed was how in Germany the chocolates were smoother and not overly sweet. Most confections were either light & fluffy or packed with marzipan, fruits or nuts.  Taking a look at the candy & chocolate variety we are able to carry at the market that would seem to be the case.

When the guest came through to check out she had a package of the milk chocolate Schoko-Reis. It was then that my curiosity was really piqued and proceeded to eat away at the back of my mind until I gave in. I grabbed the same kind she had and went back to my desk to see what this was all about. Since my German comprehension is minimal at best I was at least able to understand the front of the package: chocolate with rice puffs.

I wasn’t really sure what to expect when I opened the package because for something so large the lightness in weight was a little surprising.  It is divided into 2 wide rows of 6 that were thick enough that I had to exert a little bit of muscle to snap the pieces apart. This is certainly sized for sharing with others!

ImageFrom the top it looks like any other chocolate treat; when I flipped it over I was surprised to see that it looked almost like a rice crispy, which shows just how packed it really is with rice puffs. As with any first bite of something chocolaty it’s a pleasant experience. It’s is just as sweet & smooth as I have come to expect from German chocolate, and exactly as Christina said, not overly sweet. The rice was far fluffier than I had expected since I was thinking of a rice crispy or a Krackle bar. This was similar to both but still very distinctive because it was so packed with puffed rice. I think that because of the rice it just felt so light, not heavy like most of my normal chocolate driven indulgences. 

As good as the milk chocolate is I can only imagine how wonderful the dark chocolate would be.  Perhaps one of my wonderful readers can come in and try one for me, since I have two weddings to prepare for next year I have to better with my sweet tooth….guess next time I’ll be writing about a salad.

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Schweinebauch

Recently we welcomed a new member to our group behind the counter; sometimes trying the products for the blog can serve as a valuable training opportunity.
WP_000326Looking into our deli case with all the new additions from Stiglemeier with our new guy Jason,  the first item to catch our eye is the Schweinebauch, bacon stuffed with beef & pork.  The outer skin of the bacon is chewy while the inside is a bit greasy with a wonderfully mild taste of pork & beef with hint of the onion used in the seasoning. The texture on the inside reminds me of a course bologna.

After a small sample of the Schweinebauch itself I wanted to see how it would be used on a sandwich. Not wanting to make a plain sandwich, Sydney stepped up and went about making a simple and tasty meal for us to try.

Sautéing some peppers & onions, she rolled the veggies into the slice with a light drizzle of Dijon mustard, then grilling the roll for a few minutes before placing it between two slices of our Bierbrot.

The combination was absolutely astounding, I knew it would be a great mix but we were all surprised just how good it was. The schweinebach picked up all the flavors of the onion & red peppers, with the Dijons flavor came across as a more sweet than spicy. The bierbrot rounded it all out with its unique taste.

For added spice we added a side of the Dijon for dipping but it wasn’t really needed. What we did enjoy was the Sweet Red Cabbage that is a familiar side from Hollerbach’s Willow Tree Café; it has a sweet and tangy profile from the Granny Smith Apples used in the recipe.WP_000329

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Hot News on a cold day

The market has been open for over a year and a half now. In that time we have been learning as we go. With conversations and over feedback from our guests we are always striving to improve ourselves& exceed expectations. When we have a guest looking for a specific item they enjoyed back home in Germany, the conversation is usually followed by a call or email to our distributors & their importers. One thing that many of our guests have asked for is something hot to add to our sandwich menu. We have finally figured out a way to make this request a reality.

 

The Schweine-QThis week we introduced our new weekly hot special, and what a great week to start! Our usually hot & humid Florida day’s suddenly turned chilly. When everyone else was pulling out their coats & sweaters, Chef Josh wheeled out his smoker.  Using our whole pork loins he set to work. Once the pork was perfectly smoked he made an Aventinus BBQ from one of our popular German beers.

 

The pulled pork was so different in the most unique and wonderful way. Every bite was tender & juicy, falling apart with the unmistakable smoky flavor beneath the BBQ. The sauce picks up and carries the flavor profile of the Aventinus beer used in its creation.  It shared the rich wheaty, taste of the dopple bock.

I’m not a big fan of coleslaw’s.  I usually end up with the kind that is drowned in mayo and sits in the pit of my stomach, or so soggy it should be described as a soup. However I’ve learned from experience that Chef Josh…knows what he’s doing. So while I was little apprehensive at first I figured as always I’d be pleasantly surprised by his recipe.

It is almost sweet, not tangy at all. The shredded cabbage & carrots were all crisp & crunchy. It was covered with just enough sauce to flavor the bite. What I really liked was that it felt light & fresh, not heavy.

 

On their own the BBQ Pulled Pork & coleslaw were the perfect way to sit back and re-live summer cookouts just  one last time before the winter sets in. However when Chef Josh was planning  this out in his head he had a totally different idea in mind. The pulled pork goes on the sandwich WITH the coleslaw & a few slices of dill pickle. I can only imagine the look of horror on my face, but after a little while I remembered that when it comes to all things culinary Josh won’t let me down.  So I sat down at my desk with a Schweine-Q and dove in before I could psych myself out of it.  As usually I was glad I tried something new.  The heavier smoked taste of the hot pulled pork mixed very well with the cool light flavors of crisp coleslaw. Soft bread and small bite of the pickle rounded out the taste.

 

If you don’t think you’re ready to be tough like me and mix BBQ & coleslaw you can always enjoying the other way with coleslaw as a side dish. While we are running this special both the Coleslaw & BBQ are available for purchase by the pound.

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Tasty Tomato Suppe

Chef Reno has been creating German specials for the weekends over at Hollerbach’s Willow Tree Café. I have been spoiled because he has such great ideas for use of the items we have in the market. Now when I wander the aisles he usually walks with me offering suggestions on what could be made & combined.  Today while wandering, I really wanted something sweet but decided that I would be better off with something a little more substantial. Halfway down the aisle I’m joined by the Chef and the conversation quickly picks up. After about 5 mins we agree that a soup would be perfect for today.

When he brought the finished product to my desk I smelled it before he reached me. The warm scent of tomato and herbs caught my attention first. I did my best not to be distracted while I finished the paperwork before me so that I could focus and enjoy a special soup, which was also difficult because the presentation of the soup was just so fancy.

Once the paper work was finished and moved a safe distance away from the bright red soup, I could really take in the smell. The scent of tomatoes and herbs was so wonderful and rich that I couldn’t discern anything else but the faintest smell of the cheese croutons.  The texture was not watery which I loved, especially since I had been talking about wanting something that was a bit more substantial.  What was a fantastic addition was the cheese croutons he made, lightly crunchy with the Gluten Free Panko Italian style breadcrumbs. Inside was the chewy, gooey goodness of melted provolone cheese.

My mind was reeling with the combined flavors, such a decadent and delicious soup.  After a few minutes the soup was gone and I was left sitting at my desk suffering the usual sadness that accompanies the end of a really good meal. What is wonderful is how Chef Reno wrote everything out so that again I can share the recipe with you.

Ingredients:

1 Can – La Valle Peeled Tomatoes

1 Can- Rega Tomatoes with Basil

1 Clove- Garlic

1 – Onion

1 – Tomato

1 1/2 Tblsp- Bouillon

½ Tsp- Salt

1 Tblsp- Sugar

1 Tsp- Basil (dried)

1 – Egg

1 cup- Flour

½ lbs- Provolone Cheese

1/2 bag- Ian’s Gluten Free Panko Breadcrumbs, Italian

How he did it:

Cut onions in cubes and sauté in Olive oil.

Then puree with Tomatoes and sugar, basil & garlic. Strain the seeds.

Add ½ cup water & simmer for 10-15mins

Season the soup with bullion and salt

Cheese croutons

Cut cheese in cubes

Bread cheese cubes:  Flour- Egg- Breadcrumbs

Panfry them in Olive oil until light brown color

Once cool enough to handle, add to soup.

In case you would like to re-create the fantastic presentation Chef Reno used in the picture above he lightly drizzled Pesto, and heavy whipping cream to make the design.

The above is exactly what Chef Reno used and it was enough to feed 4 of us with extra cheese croutons to go around!

Now I LOVE fresh tomatoes, so I had to ask how many whole vine ripe tomatoes it would take to make this soup without having to use the canned kind. He said it depends on the size, but 6-8 should be about right to make the same amount.

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Who’s Hungary?

Today I wanted to try one of several jarred items that always seem to catch my eye and draw me in. We have a few BENDE  products and they all look very appetizing, for today I chose the Hot Mixed Salad. Looking at it through the glass I am imagining it will taste like a spicy cole slaw.

Theo described this to me as being the Hungarian version of Kimchi.

Reading over the label is a habit I’ve gotten into lately, this is how I discovered that this is a product of Hungary (also a ½ cup serving is only 20 calories!)

BENDE Hot Mixed SaladPopping the jar open at my desk I was pleasantly overwhelmed by the aroma of vinegar & sweet pickles. Spooning out the contents for pictures I noticed that the cuts and slices of pickles, cabbage, onions, peppers and green tomatoes were not evenly cut…a strange thing to notice but I’ve worked in the kitchen and know the difference between veggies that were cut by hand & the ones that were put through a slicer or processor.  The overall look was that of a handmade salad.

The first bite was a small adventure, with a light taste of vinegar, followed by flavors of pickle, and then the heat. I enjoy spicy foods so for me the fire was a bit of a surprise but not overwhelming. The texture was just as I had expected, similar to cole slaw. The heat stayed with me for several minutes afterwards making my mouth all tingly.

Sydney was walking by and was curious enough to try a bite. We brainstormed for a minute about how it would taste great as a sandwich.  I handed over the jar and she disappeared into the kitchen to see just what would be great with a mixed salad.

Who's Hungary?Upon her return a few moments later she described what she had done.  Using one of our fresh brotchen as a bun she melted a slice of Munster cheese over some Ziguener Turkey.  A light spread of mayo on the bun and a spoon full of the heated hot mixed salad.  Sydney said that it gave the meat a nice sweet flavor when cooked but the spicy bite was milder afterwards.  I packed more of the salad on to my half, making the sandwich a fun mix of hot and cold. The gooey melted Munster was fantastic with the crunch of the cool mixed salad. All together it tamped down the spiciness from a pronounced taste to a more of an accenting flavor.

Overall it is delicious; I ended up finishing the remainder. I’m now looking forward to the next few hours to enjoy the left over heat that I can still taste.

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