We leave in a few hours for New York, I still haven’t finished yesterday’s post and I had a bit of pre-travel panic today. Swim class was great but things went downhill fast after that. To help counter that, some Christmas spirits:
We were at the Christmas Market today, buying gifts and drinking Glühwein, thus the late and slightly slurred post. I failed spectacularly to run today, but I did manage to get to Aikido class. And I haven’t taken cough medicine in more than 14 hours so I think maybe I’m done with the cold. The Wife, however ran 14 miles so far this week and we’re heading out for a long run tomorrow, so she’ll have about 25 miles all together and I’m her coach, so I claim her miles. I can do that, right?
I’m also writing up one of her recipes that she made for me yesterday. So basically, this post is entirely the fault of the Wife, thank Santa that I have her to do the heavy lifting while I sit here hiccuping Glühwein in the catbird seat. Speaking of Thurber (who really did come up twice in today’s conversations) did you know that Ben Stiller’s making the Secret Life of Walter Mitty into a movie? The posters are everywhere here. I just wish it was an actor that I liked a bit better.
Anyway, I’m warm and full of Poffertjes (favorite Christmas Market food along with Dampfnudeln, Kartoffelpuffer, and big cones of freshly cut and cooked french fries. There’s a lot of carbs in Christmas in these parts.) and cheesecake and it’s getting late, so here’s the Wife’s Cheesecake recipe. It uses quark, though, which is nearly impossible to get in the US. I’ve scanned a bunch of websites and it seems that you can make your own or substitute mascarpone . Other than the finding of the quark (sometimes – according to a non-functioning web site – labelled as fromage blanc in the US, I have no idea how it differs from actual French fromage blanc, but it’s worth a shot if you can find it, I guess) this is a very straightforward and incredibly tasty recipe that involves no ovens.
- 1 pkg hard cookies like graham crackers, shortbread, etc. (Use your judgement here. I don’t remember the weight of the package we used this time, but it was pretty small and yielded probably a cup or so of crumbs.)
- 1/2 stick (4 Tbsp) melted butter
- 3/4 cup heavy (whipping cream) (150 ml)
- 3/4 cup sour cream (150 ml)
- 3/4 cup low-fat quark or mascarpone cheese (150 ml)
- 4 Tbsp honey
- 1/2 tsp coriander
- Crush the cookies in a plastic bag using a rolling pin, hammer, meat tenderizer mallet, baseball bat, or similar
- Mix cookie crumbs and melted butter and press firmly into the bottom of an 8″ x 8″ baking pan (If you’ve been paying attention, you may have noticed that the last 3 recipes all used an 8″ x 8″ baking pan. That is because our kitchen is small and we have very few different size pans. Our 8″ x 8″ brownie pan gets a lot of use. It’s definitely not a unitasker! What’s a unitasker? Googling it gives you the wikipedia page for Alton Brown. He’s a cool guy. The answer is on that page somewhere.) using a piece of waxed paper and a bit of brute force. You can also use a slightly smaller pan to press it down for a nice, even crust.
- Whip the heavy cream until <S>it cries for mercy</S> it is fluffy
- Mix sour cream, quark, honey, and coriander together
- Fold the sour cream mixture into the whipped cream
- Spread mixture evenly over the crust
- Refrigerate at least two hours until set
- Eat and enjoy
Why did I post this video? Were you paying attention to Alton Brown’s biography?
Until tomorrow, dear internet.