Thursday is for baking

[wiseheart]

At least this week. *g* So, in good Hobbit-y tradition to try out new recipes, I tried my hand on jam drops for the first time:



Admittedly, they are not perfect, and the first batch could have used another 5 minutes in the oven (so much about the recipe - I had them in twice the required time), but all in all, they are yummy. Mum especially appreciated the softer ones - easier for her to eat.

Other than that, I've caught up with the second one of the twin deep sea pages. They are mostly done - all I have to make is sewing on the octopus, and then, of course, the tedious seaming. When all that is done, I can face the challenge that is binding the two books and hope for the best. The fact that I've already done this three times in the last couple of years doesn't make it one bit easier. *sigh*

I also called an ex-colleague of mine who's managed to break her upper leg 4 weeks ago, hoping that she'd be in the mood to talk to people by now. She was. She's getting better, slowly but steadily, thank God. Having elderly parents and a son who's still studying (aside from her hubby) makes her anxious to get on her feet again. For such an active person being partially immobilized is a real punishment.

Comments

[noadvertising.livejournal.com]

Are these Husarenkrapferl? I do them for Christmas, they are loved by everyone!

[beauty-forashes.livejournal.com]

I just looked up a recipe and yes, they are, though we call them "Linzeraugen" in my region. The only thing I do different than the recipe is sieve the icing sugar over them after poking the holes, and I bring red currant jelly to a boil before filling them. That makes it easier to do neatly, it holds its form well after cooling off again (with a texture almost like a soft jelly candy), and the red is much brighter than before.

[wiseheart.livejournal.com]

That sounds like a good idea. I used strawberry jam made by my friend Evie but added red food colouring because it was a bit pale. *hides in shame*

[beauty-forashes.livejournal.com]

Aw we use what we have, there's no shame in that! I use jelly made from my red currants. Neither of us really likes red currants, so at least they're useful for something! That and as swap fodder for neighbors who grow pears or chestnuts but not currants. :)

[wiseheart.livejournal.com]

I love red currants myself, and especially the jelly made from them. Unfortunately, it's very hard to get over here for some reason — probably because it's such finicky work. I used to buy it in Vienna or other Austrian cities, but since I haven't got any further than the supermarket next corner for the last three years or so, my reserves have been quite diminished. Red currant jelly is so good for baking! Especially for Ischler!

[beauty-forashes.livejournal.com]

I don't like the taste but I like to use it in baking because it has such a beautiful, vivid color. I don't think it's that hard to make the jelly, I just wash them and throw them into the steam juicer, stems and all, then boil the juice with jelly sugar. My elderberries are a lot more finicky work since the berries have to be taken off the stems before they go into the steam juicer, since the stems are bitter. That really is kind of a pain!

[wiseheart.livejournal.com]

Well, yeah, I don't have the right equipment for it, and besides, they are insanely expensive over here. I've given up on making jam myself soon after my Grandma died, back in 1996. Our small kitchen is hot like an oven in summer, even without boiling fruit.

[beauty-forashes.livejournal.com]

I hear you, it gets insanely hot here too, and then that candy-shop smell of making jelly or jam. Bleurgh! It can be a bit overwhelming.

[wiseheart.livejournal.com]

I wouldn't mind the smell itself, but these Plattenbauten are so very hot in summer...