Posts tagged Market

Kipferl

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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.

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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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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.

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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

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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.
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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.
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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.

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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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