Anniversary Cake

Yesterday marked six months since the day we met, which I felt needed celebrating. The best way to celebrate is with cake. This cake is sweet and lovely, just like my fiance. He loved it, but we cut the slices way too big, not knowing how rich it would be. For a small cake, it packs a big punch. So, cut the pieces small. I hope it brings you as much love as we share together.

Anniversary Cake

Cake:
2 ounces (60g) very dark chocolate (I used 78% dark)
1/4 cup and 1 tbsp (60g) sugar
1/4 cup and 1 tbsp (70g) butter, softened
2 eggs
1/4 cup and 1 tbsp (40g) flour

Filling:
2 cups (300g) fresh raspberries
1/4 cup (56g) sugar
4 tsps (12g) cornstarch
1/4 cup (60ml) water

Frosting:
2 tbsps (30g) butter, softened
1/2 tsp (2ml) vanilla extract
1/2 cup (60g) powdered sugar, sifted
1 tbsp (5ml) milk

Glaze:
3 tbsps (45g) butter, softened
4 ounces (100g) very dark chocolate (I used 78% dark)

1. Preheat oven to 325°F (165°C). Have all ingredients at room temperature.
2. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
3. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one un-greased 7 inch (18cm) spring form pan.
5. Bake for 20 to 30 minutes. Allow cake to cool completely.
6. Set aside a quarter of the raspberries. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
7. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Cool completely.
8. Cream room temperature butter until smooth and fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional 3-4 minutes. Cool completely.
9. Remove cake from pan and slice cake horizontally. Set top half aside and spread filling between the layers. Cover with the top half. Cover top and sides with icing. Cool completely.
10. Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat. Cool and pour over cake, letting it drip over the sides.
11. Decorate with reserved raspberries and cool completely before serving. Serves 8 (Trust me).

En guete!

Fresh Strawberry Pie

Summertime and the livin' is easy... and the strawberries are in season. So what did I make? A pie! A damn good pie at that. Easy and fresh, its best topped with whipped cream.

Fresh Strawberry Pie

Crust:
1 1/4 cups (155g) all-purpose flour
1/4 tsp (1.5g) salt
1/2 tbsp (13g) sugar
1/2 cup (165g) butter, chilled and diced
1/4 cup (60ml) ice water


Filling:
1 quart (615g) fresh strawberries
3/4 cup (150g) sugar
3 tbsp (25g) cornstarch
3/4 cup (180ml) water


1. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400°F (200°C).
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Dock the bottom with a fork and bake for 20-25 minutes, until golden.
4. Arrange half of strawberries in baked crust. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
5. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pie crust.
6. Chill for several hours before serving.

 En guete!

Zopf (Braided Bread)

Zopf (Braided Bread)

3 3/4 cups (500g) Flour
1/2 tbps (9g) salt
.6 oz cube (18g) cake yeast, crumbled
2 tsp (25g) sugar
1 cup (250ml) milk, lukewarm
1/3 cup (70g) butter, softened
1 egg
1 tbsp (15ml) cream


1. In a small bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, combine the flour and salt, form a well;pour in milk mixture. Stir until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Return to bowl, and let rise until doubled (about 2 hours).
3. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together, tucking under the ends, and place on a lightly greased baking sheet. Cover and let rise again, about 30 minutes. Meanwhile, preheat oven to 425°F (220°C).
4. In a small bowl, beat together egg and cream. Brush risen loaf with egg wash and bake for 35 to 45, until golden.


We made this bread on a Saturday night, as braided bread is a Sunday breakfast specialty here, just the two of us. Now, I have never made bread by myself so I was a little worried about it turning out. Well, I had nothing to worry about. I had the big, strong man power to help with the kneading, and with little tips here and there. We made a double recipe, and, man, did it make a huge loaf, but it turned out beautifully. Now, the only challenge is how to eat it all.


En guete!

Update: 
This morning we finally used up the rest of the bread. I made some fabulous French Toast with the stale remnants (well, most of it, the rest, and driest, is going to feed the local ducks). It is the first totally from scratch french toast. It won't be the last...


French Toast (for 2)

2 eggs
2 tbsp (25g) sugar
pinch of salt
dash of cinnamon and nutmeg
1/2 cup (125ml) milk or half & half
2-3 thick slices of good bread 

1. Beat egg with sugar, salt and spice. Mix in milk till combined.
2. Soak the bread in the egg mixture, till thoroughly coated.
3. Butter a griddle, and cook over medium heat till golden brown on both sides.

There's nothing Swiss about it...

I hate to say it, but our latest food habit is one of the most American foods I know: the hamburger. Once a week, for the last three weeks, this guilty pleasure has been showing up on our dinner table. This is not your McDonald's hamburger. My fiance is a grill master, and it is by far, the best burger I have ever eaten.

BUT... this blog isn't about hamburgers, but one of my favorite BBQ side dishes, potato salad. I'm not talking about the gloppy, mayonnaise covered stuff you can buy in vats at any American grocery store. Mine is a bit different, though not original.

Hot (or cold) German Potato Salad

4 cups (700g) potatoes, diced
6 slices bacon, chopped
1 small onion, chopped
1 cup (100g) celery, chopped
2 tbsp (15g) flour
2 tbsp (25g) sugar
2 tsp (10g) salt
1/8 tsp (0.3g) ground black pepper
3/4 cup (180ml) water
1/3 cup (80ml) vinegar
1 tsp (4 g) fresh parsley, chopped

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
3. Saute onions, celery and bacon until the onions are translucent.
4. Sprinkle in flour, sugar, salt and pepper and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute.
5. Carefully stir sliced potatoes into the mixture, until potatoes are heated through. Serve hot or cold.

We had it warm with hamburgers one night, then the next afternoon, cold, with sausages. Its always been a favorite of mine, and it still is. Be sure to try at your next BBQ or summer picnic.

En guete!

A Week of Redux

This past week saw the revisiting of many of the recipes I have already posted. I taught my fiance to make the chocolate chip cookie recipe and an apple pie (recipe to follow). I also made the muffin recipe, halving it, and making both blueberry and apple cinnamon muffins. It was nice, and delicious, to try all those recipes again.

Overall, I think it was the apple pie I was most proud of. The crust was wonderful, and the filling was flavorful and set well. It was so well set that the last piece I ate without a fork. I think Grandma would be proud too.

Apple Pie 

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 tsp (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
6 tart apples - peeled, cored and sliced
1/2 cup (100g) white sugar
2 tsp (5g) ground cinnamon
3/4 tsp (2g) ground nutmeg
2 tbsp (15g) all-purpose flour
3 tbsp (45g) butter

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a
tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400 degrees F (200 degrees C). 
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Place sliced apples in a large bowl, combine with sugar, cinnamon, nutmeg and flour. Toss apples until thoroughly coated.
5. Pour apples into pastry-lined pie pan. Dot apples with butter. Place second pastry on top. Seal edges and cut steam vents in top crust. 
6. Bake for 45 to 55 minutes in the preheated oven, until crust is golden.

So, now I just have to revisit the flan, and then on to bigger and better things!

En guete!

Blueberry Pancakes

The pancake obsession started on my fiance's last trip to visit me back home. Every single time we went out to breakfast (which was a lot for only a three week visit), he ordered pancakes. I wanted to make some for him that trip, from scratch at home, but time wasn't on my side. He went back home without it happening.

To be honest, I told my best friend his, and he proceeded to ask if I had made him french toast. While I swore we talking about pancakes, I said, "Yes, a few times actually". To which his only reply was, "Well that's good, your french toast is awesome, but your pancakes are just okay". I took a slight offense to that, I thought my pancakes were really good. Still, this set me on a mission to make the best pancakes.

The quest continued when I came to Switzerland to visit. My fiance had all sorts of pancake mixes, in a vain attempt to make a fluffy, flavorful pancake at home. We tried them all, and all fell short. So, finally, I scoured the internet for this baby...

Blueberry Pancakes

1 large egg
3/4 cup (180ml) milk
1 tsp (5ml) vanilla extract
1 cup (125g) flour
1 Tbsp (10g) sugar
2 tsp (6g) baking powder
1 tsp (4g) baking soda
1/2 tsp (4g) salt
2 Tbsp (30ml) vegetable oil
1/2 cup (50g) fresh blueberries

1. Beat egg until fluffy; add in milk and vanilla. In another bowl stir together dry ingredients, add in milk mixture and combine until wet. Add in oil and blueberries and mix until combined. Batter may be slightly lumpy.
2. For each pancake, pour about 1/4 cup batter from tip of large spoon or from pitcher onto hot griddle.
3. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

I made them, for the first time, the day after Stan's birthday. Let's just say they were awesome. He couldn't stop raving about them. I made them again just yesterday, on a rainy, gray Sunday, and had the same success. Now, when I get back home, my best friend is going to have to eat his words. I hope he enjoys every mouthful.

En guete!

My First Pie

I'm sure every woman feels this way, but my Grandmother is the best pie maker ever. Hands down. I have watched in awe over the years as she has made every kind of pie you can think of, from scratch. I have helped, from time to time, as most little girls do, but never have I tried it on my own. That is, until yesterday.

I tried to take the easy way out. I'll admit it. I was set on using a store bought crust, but I couldn't quite find what I was looking for (It's hard when you can't read the packaging). Yet, necessity is the mother of invention, or in my case finding the best recipe out there. I am sure glad I did too. Now I am sharing it with you...

Strawberry Rhubarb Pie

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 teaspoon (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
1 1/2 cups (300g) white sugar
1/4 cup (30g) all-purpose flour
3/4 teaspoon (2g) ground nutmeg
3 eggs, beaten
4 cups (490g) chopped rhubarb
3 cups (455g) halved fresh strawberries

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400 degrees F (200 degrees C). 
3. Roll dough out to fit a deep, 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam.
5. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

Is it the prettiest pie? No, but the crust was flaky and tender, and the filling was sweet and tangy (and awesome à la mode). All in all, I think it was a success for a first pie, though it almost seemed a little too easy to make. As an added bonus, my fiance is already coming up with the next pie to try. The first isn't even gone yet! I think I am well on my way to being a baking goddess.

En guete!

Stan's Birthday Cake

I knew I wanted to make my fiance's birthday cake. I asked if he wanted anything specific, but he told me to surprise him. So, I  modeled this recipe after a wonderful cake they make at Whole Foods only during the summer months. I found this cake to be simple, easy, and delicious. It doesn't use cake flour, which is impossible to find in Switzerland, and all the ingredients are easy to find.

It turned out so good, we ate it for breakfast the next day :) I will definitely be making this cake again. 

Stan's Birthday Cake

Cake:
1 cup (200g) white sugar
1/3 cup (75g) butter, softened
2 eggs
1 1/2 cups (190g) all-purpose flour
2 teaspoons (7g) baking powder
1 pinch (1g) salt
1 cup (235ml) milk
1 teaspoon (5ml) vanilla extract

Frosting:
1 (8 ounce) package (235g) cream cheese, softened
1/2 cup (100g) white sugar
1 teaspoon (5ml) vanilla extract
2 cups (475ml) heavy cream

Filling:
Strawberries, sliced
Blueberries
Raspberries
1 tablespoon (25g) sugar
Frosting

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one square cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Pour into the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack, until completely cooled.
4. Mix berries with sugar, and set aside.
5. Combine the cream cheese, sugar, vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
6. Combine some of the frosting with the berry mixture. Slice the cake in half, forming two layers. Spread the filling on the lower layer, then set the top layer back on. Frost with the rest of the frosting, and decorate with extra berries.

En guete!

Schoggi Guetzli (Chocolate Chip Cookies)

I never thought this recipe would have such a story behind it, but trust me, it does. I have been making cookies for years, chocolate chip is one of my favorites, and never have I had to think about each ingredient. In America, these are common staples. So, at most, I'd have to pick up a bag of chocolate chips in order to whip up a batch of these delicious treats. (Though most of the time I had one stashed in the freezer).

Here in Zurich, it is a different matter all together. I had to research, plan, and run around to three different stores just to procure the proper ingredients. So, last Friday I did just that. First, I started at our local Migros where I got butter, sugar, flour, eggs, and 1200g (nearly 3lbs!) of dark chocolate. For the rest I had to head downtown. I tried a couple of stores, but none of them had the right stuff.  Finally, I went to Jelmoli's Department Store (Think Macy's). On their basement level, they have a huge gourmet market. There I found the missing pieces: brown sugar (they call it muscovado), baking soda, and vanilla extract. I spent nearly 30 CHF, but it was well worth it. So, triumphant, I went home to begin my baking.

Schoggi Guetzli  (Chocolate Chip Cookies)

1 cup (225g) butter, softened
1 cup (200g) white sugar
1 cup (220g)  packed brown sugar
2 eggs
2 teaspoons (10ml) vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon (5g) baking soda
2 teaspoons (10ml) hot water
1/2 teaspoon (3g) salt
2 cups (350g) semisweet chocolate, chopped

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt.
3. Stir in flour, chocolate chips. Drop by large spoonfuls onto a cookie sheet.
4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Makes 4 dozen cookies.

As the pile of cookies got bigger that afternoon, I figured this would be the end of the story, but the story had a trick up it's sleeve. These cookies had a destination: a joint birthday party for my fiance's friend and his girlfriend. So, as I brought in the cookies and set them on the table I was greeted by her 11 year-old son. He was very curious about the wrapped plate, and the American woman carrying them. As I carefully unwrapped them, his eyes got bigger and bigger. After just one cookie, he was hooked. I think he ended up eating 15 to 20 cookies (nearly half the plate). After the first dozen, he politely, in English, asked me for the recipe. He was such a sweetie, how could I refuse? I hope you enjoy the recipe as much as he does.

En guete!