Lebkuchen

     Lebkuchen is a German Christmas treat, somewhat resembling gingerbread.  Lebkuchen often is baked on a thin wafer base and sometimes is formed into all shapes and sizes; although, round is the most common shape.  Traditionally, the cookies are quite large, sometimes measuring 4 1/2 inches in diameter.

     Lebkuchen Hearts are inscribed with icing and are available at many German markets.

     Lebkuchen crafted into fancy shapes sometimes is used as Christmas decorations.

     Lebkuchen ranges in taste from spicy to sweet.  There are many regional variations of Lebkuchen; however, the ingredients usually include honey, spices (such as allspice, aniseed, cardamom, cloves, coriander, and ginger), nuts (including almonds, hazelnuts, and walnuts), and candied fruits.  Typically, it is glazed or covered with very dark chocolate.

     Lebkuchen came to Aachen, Germany from Belgium in the 13th century, where it was baked in Franconian Monasteries.  Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nuremberg.

     The seasonings needed to bake Lebkuchen were not available locally and had to be imported.  Because of this, Lebkuchen grew in popularity mainly in larger cities such as Ulm, Nuremberg, Cologne, and Munich that were situated on trade routes from the Orient.

     In 1643, Nuremberg created the "League of Lebkuchen-Bakers."  In 1645, the league created strict guidelines that commercial bakers had to follow in order to sell their Lebkuchen.

     Nürnberger Lebkuchen is the most well-known worldwide.  This Lebkuchen from Nuremberg is baked on a thin wafer and is known for its light, soft texture.

I baked Lebkuchen today.

Here is the recipe I used:

Lebkuchen

1 cup honey
3/4 cup dark brown sugar
1 egg
4 tablespoons lemon juice, divided
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon allspice
1/2 cup golden raisins
1/2 cup finely chopped almonds
1/4 cup finely chopped candied orange peel
1/4 cup finely chopped candied lemon peel
1 tablespoon grated lemon zest
2 tablespoons milk
32 whole blanched almonds, toasted
1 1/2 cups powdered sugar
1 teaspoon vanilla

Heat honey and brown sugar over low heat, stirring constantly, until sugar dissolves and mixture is thin.  Transfer mixture to a large bowl.  Add egg and
1 tablespoon lemon juice; mix well.

In a small bowl, sift together flour, baking soda, salt, and allspice.  Add to wet ingredients 1/2 cup at a time; mix well after each addition.

Combine raisins, chopped almonds, candied peels, and lemon zest.  Add to dough mixture, and stir until all ingredients are combined.

Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 350 degrees F.

Line two 9-inch square pans with heavy-duty aluminum foil.  Butter foil in pans. Divide dough in half; press evenly into pans.  Brush surface with milk.  Bake for 25-30 minutes.

While warm, score each pan into 16 squares; press a whole almond into the center of each square.  Combine powdered sugar, vanilla, and remaining
3 tablespoons lemon juice; brush evenly over bars.

Let cool completely before cutting.  Store in tightly covered tin.  Do not store in plastic bags.

Yield:  32 bars

Note that for this recipe I used the Candied Orange Peel and the Candied Lemon Peel I made!  :)

You can find the original version of this recipe here.

sources:
     Wikipedia
     German Food Guide
     A Cookie for Every Country
     Flickr

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Candied Lemon Peel

I made Candied Lemon Peel today...for the same reasons I made Candied Orange Peel last week!

I used the same recipe.  The only difference I noticed was that it didn't seem to take as long for the Candied Lemon Peel to cook.

Drying

Done!

Candied Orange Peel

I made Candied Orange Peel today...not because I particularly wanted to make Candied Orange Peel, but because I wanted to make a recipe that called for candied orange peel as one of the ingredients.  I could not find it in any store in my area.  I did find European Candied Orange Peel on the Internet here, but I decided I wanted neither to pay $14.95 for 8 ounces plus the cost of shipping nor to wait days or weeks for it to arrive.  So...make Candied Orange Peel, I did!

I found these two recipes on the Internet:
   Food Network
   Bright-Eyed Baker

Here is the recipe I used:

Candied Orange Peel

       3 navel oranges
       1 1/2 cups sugar
       3/4 cup water
       additional sugar (to coat)

1.    Rinse the oranges.
2.    Cut off the top and bottom of each orange.  Score the skin into quarters.
3.    Remove the skin (peel and pith).  Cut the skin into strips about 1/8-inch
       wide.  (Refrigerate the oranges for another use.)
4.    Place the strips of peel in a large saucepan and cover with cold water.
5.    Bring to a full boil on high heat.
6.    Drain the water from the strips of peel.
7.    Repeat steps 4-6 two more times.
8.    In a medium saucepan, whisk together the 1 1/2 cups of sugar and 3/4 cup
       of water.  Bring to a simmer.
9.    Let the mixture cook for 8-9 minutes at a constant simmer.
10.  Add the strips of peel and cook for 45-60 minutes at a constant simmer,
       without stirring.  (If necessary, swirl the pan to make sure all of the strips
       of peel get covered with the syrup.)  At the end of the cooking time, the
       strips of peel will be translucent.

Cooking

11.  Drain any remaining syrup.
12.  Spread the strips of peel on a drying rack.  Allow them to dry for 4-5 hours.

Drying

13.  Cut the strips of peel into small pieces and toss with additional sugar to
       coat.

Done!

14.  Store the Candied Orange Peel in an airtight container.

Yield:  approximately 2 1/2 cups

The aroma of the cooking orange peel is lovely!  :)

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Germany

T received this postcard yesterday...from Germany...

Dresden, to be exact.

The sender wrote that Dresden is the capital of Saxony in the east of Germany.  He also wrote that this postcard shows the summer residence castle of the Saxon kings, built 300 years ago, and baroque and English gardens.

I received a different postcard from Dresden last October.  You can view it and read more about Dresden here.

Germany

T received this postcard from Germany.

The postcard shows a horse chestnut in blossom near Le Thoronet, France.

Aesculus hippocastanum is a large deciduous tree, commonly known as horse chestnut or conker tree.

The common name "horse chestnut" is reported as having originated from the erroneous belief that the tree was a kind of chestnut (though in fact only distantly related), together with the observation that eating the fruit cured horses of chest complaints despite this plant being poisonous to horses.

The nuts, especially those that are young and fresh, are slightly poisonous.  Although not dangerous to touch, they cause sickness when eaten.  When consumed by horses, they can cause tremors and lack of coordination.  Some mammals, notably deer, are able to break down the toxins and eat them safely.

In Britain and Ireland, the nuts are used for the popular children's game "conkers."

Cultivation for its spectacular spring flowers is successful in a wide range of temperate climatic conditions provided summers are not too hot.

source:  Wikipedia