From what the Austrian Tourism Board reports on its website, Apple Strudel is a Viennese specialty, and the recipe it offers there recreates a pastry that has become symbolic of the country. Maybe, maybe not, but the country’s German cousins might have a competing claim or two of their own. No matter the dessert’s true… Continue reading Or So Vienna Says
Finally, the crumb gets top billing, basking in the prominence it long has deserved. It even gets sprinkled with powdered sugar, if that’s your thing. All thanks to Crumb Cake, a standout New York sweet treat for many decades, rivaling Cheesecake itself. Before that, its origins were in Germany, where Streuselkuchen was savored for centuries.… Continue reading Yesterday a Crumb, Today on Top
Fine, let’s get this over with. Good food, even great eating, is possible from boxes, cans and other ready-made items found in any convenience store. Despite this blog preparing all manner of edibles from scratch, today brings something others started, at least in part. This shows, apparently, even the most promising ideas may begin with,… Continue reading Very Well, a Concession
It certainly will be when you wake to the smell of this week’s entry emerging from the oven. A generous ribbon of cinnamon runs throughout Morning Buns, imparting a warm, soothing sweetness that embraces not just the tongue, but also the nose, aromatically, long before it. All the more meltingly delicious when the butter that… Continue reading Good Morning!
It must be, to make it all the way from Madrid to Mexico City. Churros are gloriously of that street, offered at roadside stands throughout the Spanish-speaking world (and in a few fortunate outposts beyond), delighting pedestrians with crunchy bursts of sweetness. To those unfamiliar, think of a cinnamon donut, except crisper and lighter. Absolutely… Continue reading World’s Longest Street
As summer switches hemispheres for a while, we enjoy its parting magnificence, in golden, juicy, sweet peaches. This is the last chance we’ll have for nine months, six days – or thereabouts – until summer is ours again. What better way to crown its glory and to partake of its warmth than with Peach Coffee… Continue reading Until Next Year, Old Friend
Of course, but that’s at just a cursory glance. Certainly, this journal has covered savory pies before, Steak and Ale Pie a few weeks ago, and starting late last year with Williamsburg’s chicken version. While b’steeya, this week’s Moroccan entry, also is a poultry dish, things head in a completely different, unique direction this evening.… Continue reading It Goes By Many Names…
Cinnamon has played a significant part in many of this blog’s features, most (but not all!) of them sweet, but this is its first leading role. The limelight flatters it, and brings out its wonderful flavor, comforting and soothing, but with tantalizing traces of spiciness. That element is particularly intriguing when coupled with brown sugar, as it is in the… Continue reading This Bark is Worth More Than a Bite
So here’s the first post to feature something sweet, but that isn’t the only thing that’s unusual. This also represents Germany’s single palatable contribution to the world table, streusel. What a gift, though! All by itself it very nearly makes up for sauerkraut, the -wursts and Germany’s other unfortunate efforts to find something good to eat. Streusel… Continue reading One in 1,762 Isn’t Bad, Is It?