German Lebkuchen

I love having at least one spice cookie in my Christmas cookie assortment. This year, I selected Lebkuchen because I know my mom is a fan of them. I only made one batch- what a mistake! I should have doubled it (at least)… Next time. 😉

This recipe is from Hannah of the beautiful blog Domestic Gothess. I glazed the finished cookies and omitted dipping them in chocolate. I weighed the dry ingredients and freshly ground the spices in the dough. They were wonderful!

For the Lebkuchen:

  • 150 g (1/2 + 1/3 cup) dark brown soft sugar
  • 150 g (5.3oz) runny honey
  • 50 g (4 T,  1/4 cup) unsalted butter, softened
  • finely grated zest of 1 naval orange
  • 300 g (2 1/2 cups) all-purpose flour
  • 150 g (1 1/4 cups) ground almonds
  • 1 T cocoa powder
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground allspice
  • 1/4 tsp freshly ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp coarse salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs

For the Glaze:

  • 150 g (1 1/2 cups) Confectioners’ sugar, sifted
  • 2 T water

  1. Put the sugar, honey, butter and orange zest in a large bowl and beat with an electric mixer until smooth, about 2 minutes.
  2. In a separate bowl sift together the flour, ground almonds, cocoa powder, spices, salt, baking powder and baking soda; set aside.
  3. Beat the eggs into the sugar mixture one at a time, mixing well after each addition.
  4. In two or three additions, mix in the flour mixture until well combined.
  5. Cover the bowl with plastic wrap and place in the fridge for at least half an hour or (ideally) up to overnight.
  6. To Bake: Preheat the oven to 180C/350F/gas mark 4 (on convection) and line three baking sheets with parchment paper.
  7. Scoop out portions of the dough using a large cookie scoop (1 1/2″ in diameter) or measuring spoon (about 1 1/2 tbsp at a time), and roll between slightly damp hands into smooth balls.
  8. Place them well spaced apart on the baking sheets and flatten them slightly with your fingers.
  9. Bake for about 12 to 15 minutes until firm and lightly browned and a toothpick inserted into the centre comes out clean.
  10. Transfer the Lebkuchen to a wire rack and leave to cool completely.
  11. To Make the Glaze: Place the confectioners’ sugar in a small bowl and gradually mix in enough of the water to form a slightly runny icing – not too wet though or it will all run off. Place a wire rack on a baking sheet.
  12. Dip the tops of the Lebkuchen in the glaze, allow the excess to drip off then place them right-side up on the wire rack to set.
  13. Once set, store in an airtight container. The cookies improve over time. An apple placed in the container may keep them more fresh.

One Year Ago:

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Whole Wheat Gooseberry & Almond Squares

Gooseberries were completely new to me this summer. When I received my second batch of gooseberries in my CSA share, I was stumped. I thought I had peaked with my Gooseberry & Blueberry Galette. 😉 I searched far and wide for a special way to use them. This crumbly, shortbread-like bar was a perfect choice! We ate them for dessert with ice cream, and then ate leftovers for breakfast. They were great with a cup of coffee. 🙂

This recipe was adapted from Good Food Magazine, via BBC’s Good Food.com. I used whole wheat pastry flour instead of white self-rising, light brown sugar instead of muscovado, and granulated sugar instead of caster. Earthy and nice.

  • 250 g (2 sticks, 1 cup) chilled unsalted butter, chopped
  • 2 cups whole wheat pastry flour
  • 3 tsp baking powder
  • 1/2 tsp coarse salt
  • 125 g ground almonds (almond flour)
  • 125 g light brown sugar
  • 350 g fresh gooseberries
  • 85 g granulated sugar, plus 1-2 T extra for sprinkling
  • 50 g slivered almonds
  1. Heat oven to 325 F (convection) / 170 C fan. Line a 9 x 13-inch (27 x 18-cm) baking pan with parchment paper.
  2. Whisk to combine the flour, baking powder, and salt.
  3. Rub the butter into the flour mixture, ground almonds, and light brown sugar to make crumbs, then firmly press two-thirds into the base and sides of the prepared pan.
  4. Toss the gooseberries with the granulated sugar, then scatter over the top.
  5. Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries.
  6. Bake for 45 minutes or up to 1 hour, until golden and the fruit is bubbling a little around the edges.
  7. Sprinkle with the remaining granulated sugar, then cool in the pan.
  8. Cut into squares and enjoy with a cup of coffee or tea or serve as a dessert with ice cream or fresh whipped cream.

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Three Years Ago:

Whole Wheat-Bartlett Pear Crumb Cake

This cake was nutty, earthy, and really really moist. The entire house smelled absolutely incredible while it baked- much of the credit should be given to the orange zest in the batter. Even more wonderful orange flavor was added after the cake was removed from the oven when fresh orange juice was drizzled all over the top. Fabulous!

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan with Josh Loeb and Laurel Almerinda. I weighed whole roasted almonds and then finely ground them in a mini food processor instead of using store-bought almond flour. I used fat-free Greek yogurt instead of whole plain yogurt. I also substituted oat bran for the toasted wheat germ in the original recipe. Wheat bran or ground flaxseed would also work as substitutes. I also baked the cake in a 9-inch springform pan instead of a 10-inch cake pan.

The authors offer seasonal adaptations to this recipe by substituting blueberries, raspberries, cranberries, apricots, peaches, or figs for the pears. Yummy!

Yield: Makes one 9-inch cake

For the Topping:

  • 1/2 cup (110 g) unsalted butter, at room temperature
  • 55 g (1/2 cup plus 2 T) almond flour
  • 20 g (1/4 cup plus 2 T) rolled oats
  • 50 g (1/4 cup) granulated sugar
  • 30 g (1/4 cup) whole wheat flour
  • 3 T all-purpose flour
  • 2 T oat bran, toasted wheat germ, wheat bran, or ground flaxseed
  • 2 T light brown sugar
  • 1/4 tsp coarse salt
  • 20 g (1/4 cup) sliced almonds

For the Cake:

  • 170 g (3/4 cup) unsalted butter, cubed, at room temperature
  • 200 g (1 cup) granulated sugar
  • 2 T light brown sugar
  • 3/4 tsp coarse salt
  • 1 T pure vanilla extract
  • 2 large eggs
  • 160 g (1 1/4 cups) all-purpose flour
  • 55 g (3/4 cup) oat bran, toasted wheat germ, wheat bran, or ground flaxseed
  • 25 g (1/4 cup) almond flour
  • 3 T rye flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (240 ml) plain yogurt (I used fat-free Greek yogurt)
  • zest of 1 orange, *fruit reserved*
  • 3 pears, peeled and thickly sliced into 6 pieces each (I used Bartlett pears)

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To Make the Topping:

  1. In a medium bowl, combine the butter, almond flour, oats, granulated sugar, whole wheat flour, all-purpose flour, wheat germ, brown sugar, and salt. Blend with a pastry blender until homogenous.
  2. Add sliced almonds and blend with your fingers. Refrigerate until needed.

To Make the Cake:

  1. Position a rack in the middle of your oven and preheat to 350 degrees. Line and grease a 9-inch springform pan with parchment paper and cooking spray.
  2. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, about 2 minutes.
  3. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
  4. Pause mixing and all the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not over mix!
  5. Scoop the batter into the prepared pan and cover evenly with the pears.
  6. Top with the crumble, allowing a little fruit to poke through.
  7. Bake for 1 hour 5 minutes or up to 1 hour 15 minutes, or until a cake tester comes out clean. Do not over bake!
  8. Allow to cool for 15 minutes in the pan; then squeeze the orange over the entire cake.
  9. Remove the side of the pan and gently pull the parchment paper from every nook and cranny of the cake.

Note: This cake is best served the day it is made, but it will keep, tightly wrapped, for up to 2 days at room temperature.

One Year Ago:

Two Years Ago:

Almond-Crusted Pork Scallopini with Apples & Arugula

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I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!

I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!

  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • coarse salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
  • freshly grated nutmeg
  • 2 ounces brandy or bourbon
  • 4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)
  1. Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
  2. Dredge the pork in the almond flour, allowing excess to fall off.
  3. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
  4. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
  5. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
  6. Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.

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One Year Ago:

 

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