Posts tagged Hollerbach’s

Viking Blod

While my blogs usually start off with me walking the market and finding a new culinary treasure displayed on the shelves, this time it was actually my husband’s fortune.

A new mead has arrived at Magnolia Square Market, its bottle sets it apart from the myriad of shiny, colored glass beer and wine bottles. This vessel is ceramic and painted in black matte, which catches the eye with a red, white and gold label.  ‘Viking Blod’ if that name doesn’t inspire sense of intrigue you may want to check your pulse.  My husband said it evoked thought of Klingon Blood Wine, which considering the name is interestingly coincidental… It is a warrior’s drink!

Viking Blod a Nordic honey wine with hibiscus and hops added (they had my husband at “honey wine”).  Theo saw husband’s interest was piqued and handed him a bottle, so here we are sitting in the dining room after the kids are in bed, with mismatched glassware and a chilled bottle between us.

We were looking forward to sampling it all afternoon. We actually had mead (a honey wine) served at our wedding 10 years ago. They were both homebrewed by our friends and have set the bar pretty high for us when we have tried other store bought bottles. I am a big fan of sweet drinks so mead has always been a personal favorite, while my husband’s tastes lean more towards Scotch or beer.

DSCF0079 While neither of us are master brewers or sommeliers here is what we thought of Viking Blod.

The smell was very pleasant with flowery sweetness and hint of spice, it is 19% ABV and you can clearly smell it. It has a beautiful rose and old gold color, and we both noticed how the tears rolled slowly down the glass.

The first sip was sweet and easily recognized as a mead, and was much better than the last store bought mead we had tried.  I got flowery notes with a lite spice and a very pleasant taste that lingers on the tongue. I is definitely something I might take with me to the next girl’s night to share a few glasses with.

My husband found a smoky flavor, almost peat like with whisky but not as much. The hops were light and not at all overpowering and mixed with the spicy sweetness. It was something that he would want to drink out at camp surrounded by friends around a fire.

All around we feel that it is a wonderful drink to sit back and enjoy.

 

Leave a comment »

Kipferl

Image

Growing up I was always a big fan of cookies and milk, such a sweet & simple treat that just seems to go together naturally.

My most fond memories are from when I got to help make them from scratch, but there are other times that I just remember going to the hair salon with my Grandma, where her hairdresser always had a tin of Danish butter cookies. My Grandma would sit under the hair dryer and send me over to get her a small cup of black coffee and some cookies. I always skipped the coffee until I got a little older and realized just how delicious a heavily creamed & sweetened cup of coffee could be.

While helping out in the front of the store last week, I happened to look up from where I was cashiering and across from me was our variety of Bahlsen cookie boxes.

Now when I say variety I mean it, there are some that are chocolate coated, dipped, some with crème filling, and others with fruits. There are crispy cookies and soft cookies; Bahlsen seems to have made it their goal to offer something to fulfill every particular cookie craving a person could have.

While I do love the options available, my heart got set on the Kipferl. In the trademark blue Bahlsen box it is a simple and plain looking cookie in the shape of a crescent.  The next morning I grabbed box and a fresh cup of piping hot coffee and took a seat at my desk. Since it was still early it was really nice to sit and enjoy a little peace before preparing for the day.  Just as I had expected the cookies have a delicious slightly buttery taste, and the only real sweetness comes from the light bit of sugar on the outside.

Made with finely chopped bits of hazelnuts it really blows pecan sandies out of the water.  They were moist and delicious and went so well with my coffee; it was just a wonderful treat and a fantastic start to my morning.

Comments (2) »

A Meaty Treat

It’s always exciting when we get new things in the store and last week was no exception. We have been working on making it possible to get in the quality products from Stiglmeier Sausage Co. for some time. At long last we are able to bring in 40 new items to add to our deli case and freezer. Some of them are more familiar and easier to recognize, others…not so much, but that is why I am here writing about all the fantastic food from Germany and other parts of Europe.

Stiglmeier ButchersThe nice thing about Stiglmeier is that like the Hollerbach’s it is a family owned operation. Anton & Gertraud Stiglmeier immigrated to Chicago where in 1960 they started the Stiglmeier Sausage Company, using traditional Bavarian and other German recipes.

WP_000279
The items I’ve tried today are 3 smoked sausages that can be eaten directly from the display case.

Kilometer- Smoked, Spicy Hungarian Sausage. Not overly spicy, especially at first after a moment there was a very pleasant burn, very tasty. Blows a slim jim out of the water, more moist with a nice pepper taste.

Gyulai- Smoked, Spicy Hungarian Sausage. Spicier than the kilometer, meatier, crunchier skin, densely packed but softer than a pepperoni stick

Debreziner- Mild, Smoked Pork Sausage of German origin. The least spicy but still so full of flavor. It was also slightly more fatty than the other two.

<Stiglmeier information found on http://www.stiglmeier.com/story.aspx

Comments (4) »

Home Sweet Home

Last month I went on a two week adventure, spending time in South Korea, Hawaii & Southern Utah. Over that period I tried a variety of cultural food, treats & local favorites. As a person who enjoys trying new and exciting things I was in absolute heaven! This was my very first trip off of the continent & out of the country. I’ve been dreaming for years about traveling the world and realized that I’ve been settling by experiencing the cultures through their food.

Now I realize that a taste is not enough!

Because I want to get back out there and get lost in another new and faraway place I just need to get back to work and start planning!

Speaking of work…. Now that I’m back home and over my jetlag I started walking the floor of the market and chatting with my co-workers about food ideas to write about. Our discussion turned to a couple of guests that had been in earlier that day who had asked some questions about our specialty flavored pastas, specifically our Chocolate, and Gingerbread pasta.

I had tried the Chocolate pasta before and liked it. Then again what’s NOT to like about chocolate and a scoop of ice cream?

Dessert pasta is something I had never heard of, or even imagined until we opened the market and it came in with our first deliveries. Theo had to explain it to me and gave me a few examples of how it could be served because I just kept thinking Chocolate…Pasta?

I took it home boiled it in milk and gave it a whirl. I enjoyed its unique taste and texture hot out of the pot with a scoop of cold vanilla ice cream it worked well. So when we got to talking about the Gingerbread pasta I was only hesitant because I couldn’t think of a way it could be served, which is where my co-worker Chris comes into play.
WP_000256

He walks through the store & kitchen grabbing a few items and in no time he tells me that it’s ready. I walk into the kitchen and in true Chef form he has a fancily dressed plate with a mid-day dessert. His creation: Gingerbread Pasta in Apple-Cinnamon Ragout with Lingonberry Sorbet.

The gingerbread pasta was the exact texture that I had remembered from the chocolate one I had tried. It was slightly dense but not enough to make it chewy. The flavor is very mild and combined with the strong and often overpowering taste of Granny Smith Apples & Cinnamon. Overall the taste reminded me of the Hollerbach’s apple strudel that we make.
WP_000254

The lingonberry sorbet he made using a jar of our Maintal Wild Lingonberry premium fruit spread, which is delicious with its whole berries. I’ve never had fresh, made from scratch sorbet before. It was overly sweet but still wonderful with the frozen texture and berries, I let it soften a little and it became like a sugary fruit smoothie.

On the bright side of having so many sweets mid-day I have been able to power through writing this blog in record time, whew Sugar RUSH!!!

Anyone out there have a recommendation for my next adventure?

Gingerbread Pasta in Apple-Cinnamon Ragout

1 Granny Smith Apple- peeled and cut in small cubes

¾ cup Apple juice

9 tbl Sugar

1 tsp Cinnamon

2 tbl chopped Pecans

Starch (to thicken ragout)

Brown the sugar in a sauce pan and then add juice. Let the sugar dissolve and add the apples & cinnamon. Let simmer for 3 mins and mix starch with a little bit of water. Add starch mixture slowly to the apple till perfect consistency (it has to be creamy, not to thick). Set aside and let it cool down.

Boil water (or milk if you prefer) add the gingerbread pasta and 6oz of sugar. Cook for 9 mins, strain and keep pasta warm.

Lingonberry Sorbet

½ jar of Maintal Wild Lingonberry fruit spread

¾ cup Sugar water

2 shots of Raspberry Schnapps

Mix all ingredients together and freeze.

Comments (1) »

Stuffed Yellow Peppers

Well it is about time I got back to writing about the tasty food in our market!  Like always I was taking a stroll through the market when a spotted a jar that had lost its label.  Since it was in its proper spot it was easy to tell that the poor naked jar was one of our Hungarian products from BENDE, Stuffed Yellow Peppers. I looked to see if I could find where the label had fallen to see if there was any way to fix it, but alas it was long gone. Since we can’t sell an item without a label I decided that fate had intervened and it was to be my newest subject.

007As always, when I have an item that I don’t have any experience with I start asking around (it is so handy that I work around so many chefs). I went first to Chef Garyn, who is a 3rd generation Hungarian American, to see if this was something he was familiar with. He said that he had seen it used with food that was similar to Antipasto; the other Chefs agreed that the best way for me to sample this was with salami. Up front Chef Josh gave me a small handful of our Cittero salami slices & cut up the end piece for me to use.

Back at my desk I laid out the salami pieces and popped open the jar. “WHOA!!” was the exact reaction to the smell that hit me in the face. The smell of yellow pepper was so overwhelming that it took me completely by surprise. I love hot & spicy things but even I was concerned that I may end up regretting this one. I forked out all 7 of the peppers and added them to the plate to take pictures, the smell was quick to abate and I began to feel more at ease while I took photographs.

Finally I took a deep breath and began. Now I’m not real orthodox when it comes to how I sample everything, I took a big slice of salami curled it around the bottom of the pepper making a salami and stuffed pepper taco and took a bite.

I was relieved that the pepper was not as hot as I had been working it up in my mind. The pepper flavor & heat are what I tasted first, followed briefly by a subtle taste of vinegar before the pepper came back with more of a light burn while I savored the crunch of the cabbage and meaty taste of the salami.014

With the following peppers I tried different ways to dress them up for presentation (maybe I was playing with my food a little). I stuffed salami wedges in the sides, it was not a pretty look and when I ate that one I felt like I was just eating a plain stuffed yellow pepper, and it hid the flavor and texture of the salami and made me realize that the salami slice actually helps offset the hotness of the pepper.

The best way I found was simply to cut the pepper in half and wrap it into a salami roll. I was only able to coerce two of my coworkers into giving them a try and they each had different reactions to how hot the peppers were.  The one agreed with me that it was just within the threshold for being really spicy but still enjoyable enough that neither of us felt a need to go scrambling for a glass of milk. Our other coworker felt it was really spicy and said her mouth was on fire.

I believe that if this was cut up used in an antipasto salad with some pasta & chunks of salami and served cold it would be a big hit at a summer gathering.

Comments (2) »

The First Adventure with Raw (pickled) Herring

I’m not sure what it is about the raw pickled fish products that we have make me so hesitant to try on my own. I love fish & eat sushi whenever the opportunity arises, but Rollmops, Bismark Herring & Matjes constantly weird me out when I think about trying them. I think part of the reason is because most of my blog content are items that can be enjoyed right out of the package.  When I came in to work this morning I knew that I needed to find something to write about. Since I have some amazing co-workers I wanted to try and mix it up a little today. I asked Chris if he could make something simple from the items we have in the market. Something that would be fairly quick to put together, Chris is a Chef from Germany so he walked right out took 2 seconds to look around and asked if I liked fish and if I’d ever had the Matjes fillets.

From there he grabbed a package of the Matjes and a jar of Pickled Gherkins and disappeared into the kitchen. Curiosity got the best of me and I went back to see what he was doing.  He slivered half an onion, half of a Granny Smith Apple and several of the small Pickled Gherkins. He put them in a mixing bowl with 3 table spoons of Vinegar & Mayo, adding Sugar & Salt. The fillet’s he cut in one inch pieces and mixed them all together.

He then peeled and boiled some potatoes 35min.  Once he pulled them from the water he halved them and sautéed them with butter, salt, pepper & celery leaves. This simple side was (in my opinion) pretty crucial to the dish.

While he was fixing the rest I stole away with the remaining jar of Gherkins. I have a sincere fondness for good pickles. The Kuhne Pickled Gherkins are what I would call high quality. They were crisp and absolutely out of this world with a sweetness that comes from the sugar that is added, just enough sweetness to make the vinegar taste milder.  It has pieces of onion, mustard seeds and red peppers marinating in the jar that are so tasty. They were just bigger than what I would consider a cocktail size but would still be a great addition to a small platter.

I was surprised when Chris presented me with a pretty plate of Matjes Haus Frauen Art (Housewife style). I took one bite of the fish by itself and loved the taste; the texture however really was not something I enjoyed since I’m not a fan of slimy & slick. He told me to eat it in combination with the potato. Cutting a slice of the potato and forking a piece of the potato was MUCH better. I also took a bite of the fish with a forkful of the onion, apple & pickle slices.

Sydney had also arrived in time to partake of our co-workers culinary skills. She thought it was also scrumptious, especially the potatoes. We all finished with potatoes left over and absolutely delighted in mixing the potatoes into the sauce.

Leave a comment »

Blogging and Business Lunch

What a beautiful Florida afternoon to enjoy lunch outside!  Most of the time when I’m writing about food in the market I’m sitting at my desk , a pen in one hand a fork in the other & a camera by my side. The food & drinks have always been good but often what really makes a meal truly great is the company that you’re sharing it with. Around the corner at the Willow Tree we call it Gemuetlichkeit, which is a sense of well-being and happiness that comes from enjoying the company of friends and family while savoring good food and drink.

I often ask my coworkers to sample our ‘exotic’ German delights and I’m usually rebuffed (I just don’t understand their aversion to a ball of fried herring marinated in vinegar?!?) Yesterday while I was out in store looking over some of our new items one of our beloved regulars came in and we picked up a jar of red pepper strips & started talking with Chef Josh about what items on the shelf would be great to add onto our deli sandwiches.

We all started kicking around ideas and Chef Josh took over and said that he’d have something special just for us made with items from our store. Theo thought it was a fantastic idea, so today I’ve been watching the clock in anticipation for what was going to be presented.  Working in the food service industry it’s not often that I get to eat lunch at ‘lunch time’, so I think I’ve got a good reason to be excited about taking a short break to enjoy the weather, a good meal with  great people.

Tom arrived just after Noon, I picked up a nice cold bottle of Ginger Beer and we went outside to sit in the shade of our sidewalk tables. I don’t think the afternoon could have been any nicer to enjoy the weather and a good lunch.  It was hot out today but sitting in the shade of our table’s umbrella with a cold drink…it was just down right pleasant. The Ginger Beer was not over sweet, and a smooth flavor that fell between Root Beer & Ginger Ale.

I had a few minutes to just chat with Tom about what he liked most about the deli. He described how limited the options were in the area for a quick lunch that wasn’t a sit down establishment. We both talked about the positive & negative aspects of how we slice our sandwich meats to order. While it takes a few extra minutes the freshness and quality is worth it.  He particularly enjoys the products we make in house, during the week he rotates between our Herb Roasted Turkey, Garlic Pork Loin & Chicken Salad. However his favorite fallback is Pastrami on either our homemade German Farmers Bread or Pumpernickel with Swiss cheese, onions & pickles.

Theo came out to join us and we all sat back and talked about good food and what Chef Josh was preparing, then as if right on cue Chef Josh came out with plates in hand.

We had a Smoked Pork Loin, with sautéed mushrooms, red peppers & onions, melted Mediterranean Gouda on our fresh brotchen with a red pepper & garlic aoli, and a side of tomato cucumber salad.

The sandwich was hearty, filling and almost caused me a sensory overload. The smoked pork loin was tender and juicy. Chef Josh has proven many times that he is a pro when in it comes to smoking meats. The red peppers, onions & mushrooms were sautéed long enough to let the flavors out and get the consistency just right. The red pepper and garlic aoli….oh just where can I start to express the raptures of a great aoli. Chef Josh set aside some of the red pepper strips from the jar just for this, he admits that it’s not a proper aoli because he cheated today using a tube of our Thomy Mayo. I know the leftovers were polished off by the staff afterwards. I know there wasn’t any evidence of it left on my plate I saved a few bites of me bread to clean it up.  Tom likes our new brotchen because it the fresh ones we make now have a better crust.

A perfect companion for the meal was the tomato cucumber salad. Tom expressed it exactly, how on a hot day like today the cold salad was absolutely refreshing and next to the somewhat heavy sandwich. Josh used our Haus dressing which has this wonderfully strong dill flavor.

I was completely contented and a bit sad when it was gone, even Theo sounded a little down when he said “guess it’s time to get back to work” so back to the office I came with some good pictures a page full of quick observational scribbles.

For all our foodie friends Chef Josh gave wrote down the recipe for your enjoyment.

Pork Loin
Garlic
Spanish onion
Cucumber
BENDE Red Pepper Strips
Mushrooms
Tomato
Salt & Pepper
THOMY Mayo
Pumpernickel Bread
Mediterranean Gouda
WTC Haus Dressing

1. For garlic pork loin marinate in 1/2 cup olive oil and 6 roughly chopped cloves of garlic for at least 1 hour
2. For pickled red peppers onions and mushrooms take 1 jar of Bende Red Pepper strips and reserve 1/4 jar for aoli
While marinating pork make pickled veg take 1/2 of Spanish onion and julienne into 1/8″ strips
Slice mushrooms into 1/8″ slices in a mixing bowl combine Red Peppers and juice with onions and mushrooms, mix and let rest 30 mins
3. For tomato cucumber salad cut tomatos into hlf inch cubes. Place in mixing bowl.
Cut cucumber into 1/4 inch strips length wise, and then juliene 1/2 onions in 1/4 in strips place in bowl
mix in 8oz of haus dressing and chill for 20 min
4. Salt and pepper smoke on smoker at 225 for 10min let rest for 5min, slice in 1/2″ slices
5. For aoli combine 6 garlic cloves & the 1/4th jar of reserved red peppers, 1 Thomy Mayo tube in a food processor or blender until finely pureed and mixed through, salt and pepper to taste
6. Strain and sauté veg; Sauté to heat, not to cook.
7. Assembly of sandwich
Assemble on small sheet pan.
Take pumpernickel bun cut in half and toast on 1 side. Spread aoli on both sides of bread. Place 1/2 of 1 whole sliced tenderloin on the bottom half of bread
Place hot sautéed pickled veg on top of pork, place 1 slice of Mediterranean Gouda on top. Broil for 1 min to melt cheese
Place top bread on and cut in half on diagonal and serve with chilled tomato cucumber salad

We had enough to serve 5

1 hour prep

40 mins cooking

Comments (2) »