Tag Archives: Kaffee und Kuchen

What’s Been Cooking? Early 2020 edition

I was hoping to publish this earlier and now it’s almost March…where have the first two months of the year gone?! The time is flying scarily fast, especially as Baby E grows and develops just as swiftly. In the kitchen, F and I are focusing on more vegetarian dishes (not that we ate a lot of meat beforehand, but we’re now really only buying meat from the market every other week or so. We do regularly eat canned tuna) and thus have tried some great new recipes this winter to add to our already pretty good arsenal of vegetarian meals. Here’s what’s been cooking:

What have you been cooking so far this year?


What’s Been Cooking? Maternity leave, weeks 5-6

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here, and in my second two weeks off here. Below, see what I’ve gotten up to in my third fortnight off, including two Thanksgiving celebrations:

Week 5

On Monday, I made one of F’s and my go-to cool-weather dinners: these sweet potato and black bean enchiladas. The recipe is flexible and forgiving, and the enchiladas are always delicious. I’ve been making them semi-regularly for years.

sweet potato & black bean enchiladas

On Tuesday, I made a variation of The Full Helping’s curried quinoa salad. I discovered this recipe a year or so ago and it has become part of our regular salad rotation. The ingredients are really flexible – this time, I left out the broccoli and used two boiled beetroots that we had in the fridge. You can adjust the curry level in the dressing and swap in or out other veggies according to your preferences. Highly recommended!

Also on Tuesday, I baked two test lactation cookies from Serious Eats. I was skeptical of the brewer’s yeast so left it out. The cookies were delicious – F liked them, too! – and I froze the rest of the dough to batch-bake as and when I am breastfeeding (hopefully) and get a cookie craving (highly likely, whether or not I’m breastfeeding!).

simple & delicious

On Thursday I used up leftover cabbage by making smitten kitchen’s roasted cabbage with walnuts and parmesan. F billed it as “really nice, and so simple!” The lemony walnut dressing and hint of parmesan lifted the cabbage to the next level.

Wednesday through Friday, I spread out preparations for our Thanksgiving-themed Kaffee und Kuchen gathering on Saturday. We planned this in lieu of a full Thanksgiving, which, given my due date, we thought was a bit too risky to shell out for an entire turkey and all its trimmings. Enter a slightly early dessert extravaganza! But you’ll have to click here to read more about it.

Week 6

black pepper beef & broccoli

For Tuesday dinner, I made these curried potatoes, lentils, and peas from The Full Helping. They were tasty but quite mild; next time, I’d up the spice levels as well as the amount of lentils. On Wednesday for lunch, F and I made a delicious black pepper beef and broccoli stir-fry, based on this NYT recipe. We served it over rice. I also made some more of my go-to granola; now the freezer is well-stocked for upcoming granola cravings.

Happy Thanksgiving!

Thursday was Thanksgiving! There was no sign of the tiny human arriving, so we decided to prepare a mini Thanksgiving feast for just the two of us. Click here to see what we cooked.

choc nut butter oatmeal muffins

Last up for maternity leave cooking/baking: chocolate peanut butter oatmeal muffins from My Name is Yeh. I made these in a sudden burst of energy on Saturday while F was out helping friends move flats. I made a few adjustments to Molly’s recipe: spelt flour in place of the whole wheat flour; mostly almond butter + 20g peanut butter to make the right amount; dried cranberries; zartbitter (dark) chocolate chips; no coconut (didn’t have any). The muffins took 27 minutes to bake through and were thoroughly delicious! We nibbled a couple and I froze the rest for postpartum snacking needs.

That’s it for “What’s Been Cooking?” on maternity leave. Next up: have a baby – hopefully soon!


Thanksgiving 2019: Kaffee und Kuchen + A Feast for Two

 

Given that our tiny human’s arrival is estimated for just a couple of days after Thanksgiving this year, F and I decided it was too risky to plan a massive feast and invite loads of people on the actual holiday. But I wanted to do something to celebrate my favorite holiday and share it with friends in Germany. So, a bit like we did last year, I thought to combine Thanksgiving with the excellent German weekend afternoon tradition of Kaffee und Kuchen (“coffee and cake”), and to celebrate on the Saturday before (slightly less risky in terms of my due date).

Update: As of the day before Thanksgiving, our little turkey was still roasting, so we decided to plan and prepare a a mini Thanksgiving feast for just the two of us to enjoy on the actual day. I’ll outline the menu below the Kaffee und Kuchen details.

Thanksgiving Kaffee und Kuchen – the Saturday before Thanksgiving

I initially planned to make four desserts, and the week before sat down to strategize how to spread the shopping and baking out over a few days – partly to avoid oven clash, but also to avoid doing everything on one day because I don’t have the energy for that at the moment.

But as Saturday approached, my energy was waning and a few people said they couldn’t make it, so I dropped the apple crumble plan and stuck to the following:

  • These maple pecan bars, which this time I made with roughly 2/3 pecans and 1/3 walnuts (pecans are expensive here). These are very rich and sweet – one square at a time is enough – but totally worth it.
    • I made these on Thursday (two days before), put them in the fridge overnight, then cut them on Friday and stored them in a Tupperware container at room temperature.
  • My family’s cranberry upside-down cake, which never fails to surprise and delight people’s taste buds! It’s F’s and my favorite for this time of year.
    • I made this on Friday (the day before) and popped it in the fridge until Saturday morning.
  • My good friend Emma’s recipe for pumpkin pie. I had a bit of a par-baking crust fail on the first attempt (they sunk!), using this pie crust recipe from smitten kitchen. After despairing and then resting, I made a new crust (Emma’s recipe) and risked not par-baking it, which ended up being fine (no soggy bottom!).
    • This all transpired on Friday afternoon (the day before), and I kept the pies in the fridge overnight, getting them out just before people arrived on Saturday (I prefer my pumpkin pie chilled). We served the nice-looking pie on Saturday but I tried the thinner pie (in sunken smitten kitchen crust) on Sunday and almost preferred it due to its higher crust-to-filling ratio.
  • Plenty of freshly whipped cream, made as people were arriving on Saturday.

The Thanksgiving Kaffee und Kuchen afternoon ended up being lovely! Seven people came around 3pm and we feasted on cake for a solid couple of hours. Coffee and tea were abundant, and I was glad I’d picked up some early-season clementines for a fresh, juicy hit after all the sweetness. It was fun to introduce some of my favorite seasonal American treats to German friends. People were intrigued by the pumpkin pie’s unique flavor and spice combination; the cranberry cake was praised; and the pecan-walnut bars all but disappeared. Yum all around!

Thanksgiving Feast for Two – Thanksgiving (Thurs)day

To be fair, the mini feast we prepared probably could have served 3-4 people, but around here we like leftovers. Here’s what F and I prepared and ate on Thanksgiving day:

  • My go-to cranberry sauce. So good.
  • Green beans and crispy shallots, inspired by this recipe. I sautéed thinly sliced shallots in olive oil until they browned and crisped. While that was happening, I blanched the green beans in boiling water for 5-7 minutes, then drained them. To serve, I squeezed some lemon juice and sprinkled a bit of sea salt over the beans, then piled the shallots on top. Delicious!
  • This Bon Appétit bread stuffing/dressing – F requested it after we watched the ba YouTube video about it. It was super delicious: moist underneath, with a lovely crunchy top layer that married well with gravy and/or cranberry sauce. Will add this to the Thanksgiving recipe list for next year!
  • One very large turkey thigh that F dry-brined overnight and then roasted at 180-200C for just over an hour. The meat was tender and moist, but overall it was too salty (especially for me); we couldn’t really see the benefit of the dry brine but it was worth trying out.
  • Gravy!
  • We decided to forego desserts, since we had had enough cake, bars, and pie the weekend before.

Wishing everyone a happy Thanksgiving weekend and start to the winter holiday season! When in doubt, I highly recommend serving dessert first.