Apfelstrudel - step by step pictures - very traditional!

Here comes my first contribution to the food-sector. One of my favourite recipy of the winter and a very traditional bavarian/austrian dessert.

http://berlinkitchen.com/berlinkitchen/BerlinKitchen/Entries/2007/10/9_Apfelstrudel_.html

Slideshow: http://berlinkitchen.com/berlinkitchen/ ... rudel.html

Serve this dish with vanilla ice-cream or vanilla-sauce!

Yum! I love strudel.

Welcome to the forum, Martin!!

Hi Cynthia,

be careful, this Strudel makes you addicted!

[Jenise]

Welcome to FLDG, Martin, I just checked out the link to your website, and I can see we're going to enjoy your company. A LOT!!!

What a bunch of delish recipes you've documented, I looked through quite a few of them. The individual gratineed chicories (commonly known as Belgian endive in North America) really caught my attention--something I've not seen done before and can't wait to try. Read through some of your Tasting Notes, too, and your note on the Vignalta Gemola reminds me that I've got some tasting notes to write up. I attended a tasting of St. Emilions/Pomerols, into which I slipped the Gemola as a ringer. It won its flight.

Hi Jenise,

thank you for your flowers!

A "Gemola" won a flight in a Pomerol/St. Emillion-Tasting, WOW. BTW, I tasted a 2004 Gemola a few weeks ago which was superb and clearly better than 2003. No wonder, as 2004 is a fantastic vintage in Italy.

Cheers,
Martin

Welcome Martin !! The strudel looks WONDERFUL !

Celia

P.S. The Chicory-dish looks simple, but the taste is great.

Welcome, Martin.

[Jenise]

Hi Jenise,

A "Gemola" won a flight in a Pomerol/St. Emillion-Tasting, WOW. BTW, I tasted a 2004 Gemola a few weeks ago which was superb and clearly better than 2003. No wonder, as 2004 is a fantastic vintage in Italy.

Yes. It was a 2001, and most of the real St. Emilions were younger and more angular. I also, btw, put an 88 Clos Fourtet in that tasting (I never add a ringer without first meeting the requirements of the theme).

P.S. The Chicory-dish looks simple, but the taste is great.

Simple to do, maybe, but with the wine, butter and pancetta and the chicory's own unique character (so sweet when cooked), I can't imagine the resulting flavor being simple at all. I use them to make a savoury tarte tatin that's as elegant as it is delish.

Welcome to the forum Martin. As someone said already, You will soon be a favorite here, especially if you will only pass around your baked goods. I can only dream of being a cook and baker, but alas, I am only a consumer. I look forward to lots of posts from you.

Don´t forget Jenise, Chicory has also a light bitter-note.

Welcome to the forum Martin. As someone said already, You will soon be a favorite here, especially if you will only pass around your baked goods. I can only dream of being a cook and baker, but alas, I am only a consumer. I look forward to lots of posts from you.

Okay Bob, in this case I will starting a thread with my Swiss Walnut Cake from this week.

[Jenise]

Don´t forget Jenise, Chicory has also a light bitter-note.

Yes, that's exactly what makes it so intriguing. Lends a lot of complexity to every dish it's in.

Ach, Martin! The truth of life is, however, Mohnstrudel¹! And for you culture buffs: The Germans have a saying, "Mohn macht dumm," or "Poppy seed makes you stupid." That explains a lot when I think of the amount of poppy seed I consume.
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¹poppy seed strudel

Ach ja, Mohn macht dumm! I love Mohn. There exist also a lovely austrian poppy-seeds cake.

Ach ja, Mohn macht dumm! I love Mohn. There exist also a lovely austrian poppy-seeds cake.

I make a Mohnkuchen for which I make a fairly common sweetened cake base (not unlike a lighter pizza dough with sugar) and then cook up the poppy seed with milk, honey, raisins and sliced almonds. Sometimes I make a Streusel for it. And when I'm feeling really rowdy, I drizzle some confectioner's sugar glaze over that. And no pudding. That's cheating!

O, wie wohl ist mir am Abend!

Welcome Martin and thanks for the recipes. Don't put beans in your chili.

rwj

Ach, Martin! The truth of life is, however, Mohnstrudel¹! And for you culture buffs: The Germans have a saying, "Mohn macht dumm," or "Poppy seed makes you stupid." That explains a lot when I think of the amount of poppy seed I consume.
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¹poppy seed strudel

Thanks Gary. I always wondered.

rwj

O, wie wohl ist mir am Abend!

Bim, bam, bim, bam, bim, bam !