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Black Forest Cake Recipe, Cuckoo Clocks and Foods

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Comforts Of The Black Forest And Its Delicious Foods

 

Black Forest cakes, nutcrackers and other wonderful things comprise some of my earliest memories.  I learned to read on Grimm's Fairytales, and gingerbread made always for inspired thoughts of being in the black forest; Hansel and  Gretel, about to get eaten by a witch! A slice of crusty bread with fresh butter and black forest ham - my favorite of all Black Forest foods! A piece or two of a chocolatey, creamy Black Forest cake, and then a nap. Waking up to a gently annoying "cuckoo - cuckoo!", from a beautiful cuckoo clock on the wall - it's time for dinner!

These things have always seemed like home to me, especially delicious, comforting  and a beauty all of their own.  Pehaps you feel the same way. 

What Do We Know About The Black Forest Region? 

It's called "Schwarzwald", in Germany!

Essentially, three things are commonly known about the "Black Forest":

1. The beautiful scenery - the dark, almost impenetrable woods, the flowing hills, and the gorgeous rivers and lakes.

2. The Black Forest Cake (Gateau) - in German: "Schwarzwaelder Kirschtorte".

3. The famous cuckoo clocks. (Some of them being shot at, all over the world!)

And then there is the distinctive hat with huge pompoms, originally worn in only three parishes of the region, but now famous all around the globe.

We also find a rich mythological scenery within the Black Forest region. Werewolves and witches, dwarves and devils, sorcerers and fairies - all balancing out each other's magic.

Cuckoo Clock House

Impressions From The Black Forest Region 

The scenery is gorgeous...

Schwarzwaldmädel by raipra

Pompom dolls

Abgang by raipra

Directions for hikers

Lourdes Kapelle by raipra

In Bad Duerrheim

'Grün'wald  -  'Green' Forest by pergi28

Green forest

The end of the winter in the mountains by pergi28

Black Forest, near Freiburg

Bye-bye winter  (?) by pergi28

Belchen mountain with last snow

Late winter in Münstertal by pergi28

Winter in Muenstertal

Belchen  (5) -  ziemlich nah dran by pergi28

Belchen, third highest mountain in the Black Forest

The contrast of two landscapes by pergi28

Black Forest and vinyards

As if they were not far away by pergi28

Black Forest in January

Evening colours  (HDR) by pergi28

Black Forest in Fall

The autumn 2007 - almost finished - is still a feast for the eyes by pergi28

Muenstertal

Freilichtmuseum Vogtsbauernhof by luc1102

Black Forest museum

Bad Peterstal, Frohleichnam procession by luc1102

Pentecoast parade

Loffenau, Black Forest, Germany by ricolikesbikes

Loeffenau in the Black Forest

The World-Famous Black Forest Family Seitz Presents: 

"The little cuckoo clock"

A little on the corny side - but the hat is amazing!

Schwarzwaldfamilie Seitz - Die kleine Kuckucksuhr

Lustige Musikanten, 1994

Runtime: 2:23
3641 views
1 Comments:

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Black Forest Visitor's Information 

See this beautiful pompom hat?

Black Forest (Landmark Visitors Guides) (Landmark Visitors Guides)

Amazon Price: (as of 11/22/2008)Buy Now
List Price: $18.95
Used Price: $15.98

Release Date: 12/31/1969

Avg. Customer Rating: Amazon Rating

Black Forest Gateau - "Schwarzwaelder Kirschtorte"

How To Make A Very Good Black Forest Gateau 

Get the Kirsch ready, please!

Preheat oven to 325 degrees F. Line the bottom of a 9" springform pan with a parchment circle, then butter bottom and sides, and coat with flour, tapping out any excess.

Ingredients

For the cake:

3/4 cup sifted cake flour
2 teaspoons baking powder
pinch of salt
1 stick unsalted butter, room temperature
1/2 cup plus 3 Tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 extra-large eggs, separated
4 x 1 oz. squares semi-sweet chocolate, very finely grated
1/2 cup finely ground almonds

For the filling:

6 Tablespoons kirschwasser
16 oz. whole cherry preserves
1 cup heavy cream, whipped to stiff peaks

Topping:

2 cups heavy cream
1/3 cup powdered sugar
2 x 1 oz. squares semi-sweet chocolate, shaved into curls with a potato peeler
8 large maraschino cherries, patted dry



Method

Sift the flour, baking powder, and salt onto a sheet of parchment paper. Set aside.

Cream butter, 1/2 cup sugar, vanilla and almond until light and fluffy. Incorporate the yolks, fold in by hand the grated chocolate.

Whip the egg whites to soft peaks with 3 Tablespoons sugar. Start with 1 cup, the fold all the whipped whites thoroughly into the butter/sugar mixture.

In three batches, fold the dry ingredients, chocolate, and almonds into the batter. Be very gentle to preserve the lightness.

Spoon the batter into the pan and bake for about 45 minutes or until the cake starts pulling from the sides and feels springy to the touch. Cool on a rack for about 10 minutes, run a knife around the edge to release the cake. Let cool completely before removing it from the pan.

Wrap the cake in plastic and let it sit overnight at room temperature. With a serrated knife, cut the cake into three layers. Place the bottom layer on a cardboard circle and set this onto a plate or turntable.

Drizzle the bottom layer with 2 tablespoons of kirsch, spread with half of the cherry preserves, then with half of the whipped cream. Top with the second layer and repeat the filling. Cover with the top layer pressing down slightly. Drizzle the rest of the kirsch across the top.

Whip the cream with powdered sugar to fairly stiff peaks and frost the top and sides of the torte. Sprinkle chocolate shavings on top and sides, and decorate with cherries. Chill in fridge for 2 - 3 hours before serving.

Lebkuchen 

almost from the beginning of history!

Honey cakes have been known throughout history, as far back as ancient Egypt. Lebkuchen is the European
form of the honey cake, that benefited greatly from the import ships of spices.

In fact, entire baking guilds grew up in the Middle Ages, with government backing and protection, so that it was illegal to even sell Lebkuchen unless you had your own oven!



Here's a very old recipe. In this case, "oldie" really does mean "goodie"!

9 oz honey
9 oz brown sugar
1 stick butter
2 teaspoons cinnamon
1 teaspoon each ginger powder, ground cloves, cardamom, nutmeg
17.5 oz flour
2 tablespoons cocoa powder
2 eggs
1 heaped tablespoon baking soda
1 to 2 shots kirsch (?!...more?...taste first!...now take a nap...) 2 hours later...

Optional: add grated orange and lemon peel, and candied citrus, chopped

Let's do it:

Warm up honey and sugar; stir-in butter, spices and citrus stuff; let cool a bit. Gradually combine the above with flour and cocoa, knead it; add lightly whisked eggs, knead a bit more. Dissolve baking soda in kirsch, knead it into the dough.

Important:

Don't take too long for this or the dough gets hard and unworkable. Knead until the dough loses its stickiness and becomes smooth and shiny. You might have to add a little more flour.
Use the dough hook in your kitchen aid. Oma made Opa do it...(the kneading, of course!)


Form a ball and let it rest for the next 2 months, or so. Wrapped, cool - in cellar or fridge.

Knead it through before rolling it out on a floured surface, about 1/2 inch thickness.

Use your favorite cookie cutters and place the shapes on a greased and floured (or parchment-covered) sheet pan. Let this rest again for 1 - 2 hours. Preheat oven: 375F

Bake for about 20 minutes while gradually reducing the heat. Watch it and don't let them get too dark and bitter!

Cool immediately on rack. Brush with sugar glaze. Or, add sliced almond before baking and press lightly into the dough.

If lebkuchen get hard, store them together with a cut apple and they'll soften again.

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Trout Encounter!

Black Forest Trout Soup 

"Schwarzwaelder Forellensuppe"

Ingredients

1 fresh trout, cleaned but with head and tail
6 cups cold water
1 whole bay leaf
1 whole clove
1 medium carrot, peeled and sliced
1 medium celery rib, sliced thickly
6 large sprigs of flat-leaf parsley
1 large onion, sliced thinly
1 large leek, sliced thinly
1 1/2 cups half-and-half
2 extra-large egg yolks, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
4 oz skinned smoked trout fillet, bite-size pieces

Garnish:

1/2 cup heavy cream, whipped firm
4 small sprigs of fresh dill

Method

Cut the trout into 2-inch chunks; place in large saucepan, add water, bay leaf, clove, carrot, celery, parsley, onion, and leek. Bring to a simmer.
Adjust the heat so it bubbles gently, uncovered, for 20 minutes.

Fish out the trout pieces, wrap them in a clean dish towel and extract all the liquid by squeezing it back into the saucepan. Discard the dry fish solids.

Boil the soup uncovered over high heat for about 15 - 18 minutes until it's reduced to 4 cups. Pour through a fine sieve over a heatproof bowl, pressing as much liquid as possible out of the vegetables, using the back of a large spoon or ladle. Discard the solids. Now you should have about 3 cups of stock.

Put the stock back in the saucepan and add 1 cup of half-and-half; bring to a simmer over moderate heat. In a small bowl, whisk the remaining half-and-half with the egg yolks, then stir-in a little hot soup to temper it. Pour the yolk/cream mixture into the hot soup and cook over low to medium heat for 2 - 3 minutes, stirring constantly, until slightly thickened. Do not allow the soup to boil!

Season with salt and pepper, add the smoked trout pieces, and warm for another minute, or so.

Ladle the soup into serving bowls and garnish with a dollop of whipped cream and a sprig of dill.

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Gingerbread! 

Gingerbread Petits Fours - Wisconsin Cheeseman

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Searching eBay For Deals On Cuckoo Clocks 

You never know what you'll find...

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Blog Posts About Black Forest Related Foods 

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Black Forest Culture & Information 

Schwarzwald: Black Forest

Amazon Price: (as of 11/22/2008) Buy Now

Black Forest (Landmark Visitors Guides) (Landmark Visitors Guides)

Amazon Price: (as of 11/22/2008) Buy Now

Did you enjoy our visit with "Old Country" tradition? 

Europe is only 25 security checks away!

Tell me when you're going so I can give you a few gift packages to drop off for my relatives...

Just kidding, a simple star rating and a comment will do for now. Thanks so much for stopping by!

dc64 wrote...

Super lens! I need al the recipes I can get, and this lens is full of them. I really like the pictures. 5 stars

ReplyPosted October 01, 2008

poddys wrote...

Great lens, I love Black Forest Gateau, as well as the Cuckoo Clocks etc. I'd love to go there one day. 5***** for a great lens, love the pictures too.

ReplyPosted September 25, 2008

hunnydoodle wrote...

When I was a culinary apprentice and a Pastry chef at Sea World, San Diego, I made thousands of Black Forest cakes at their commissary bakery! I'm sure they are better in Germany!

ReplyPosted July 11, 2008

KimGiancaterino wrote...

Our local bakery makes a delicious Black Forest Gateau. I've orderd it for several birthday parties. Yummy lens. Welcome to Culinary Favorites From A to Z.

ReplyPosted July 10, 2008

charlino wrote...

Excellent Recipes! 5 Stars!

ReplyPosted July 05, 2008

 
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