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How To make Spiced Honey Cake (Appenzell)
200 g Liquid honey
200 g Sugar
500 g Wholemeal flour
20 g Butter
1 dl Milk
1 Egg
15 g Baking powder
10 g Ground cloves
10 g Nutmeg
10 g Cardamon
1 pn Cinnamon
Icing for decoration (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
The Story: The rural origins of Appenzell cookery are evident even in this substantial honey cake. It is very fashionable during the festivities at the end of the year to serve a spiced honey cake following the example of the famous triangular "Biberli", which also blends honey and spices. This recipe is inspired by the "Bacheschnitte" which are served on the "Funkensonntag", a spring festival held to exorcise all the evil spirits of winter by fire. The recipe: Gently heat the honey in a copper bowl or a bain-marie. Heat the milk with the sugar separately then add to the honey and stir well over a low heat. Leave to cool. Put the flour into another bowl and stir in the honey mixture and then the other ingredients. Work all these together to a smooth consistency . Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a baking tray and fill with the mixture. Brush the top with milk and score a decorative pattern on the surface using a fork. Bake in the oven for 30 minutes at 180 oC (test with a needle). When cold, decorate with icing. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19
How To make Spiced Honey Cake (Appenzell)'s Videos
Sweet and sour: Specialities from the Swiss Glarnerland
The small mountain canton of Glarnerland lies on the road from Zurich to Graubünden. It is rich in culinary specialities that often combine the sweet with the salty-sour.
The Chalberwurst, for example, is a festive sausage and is traditionally served with mashed potatoes, white sauce and plum jam.
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For the net roast, cheaper meat is wrapped in a net of fatty tissue from the peritoneum of cattle, sheep or pigs. It is served with a cream sauce containing potatoes, spring onions, dried tomatoes and dried plums.
The net roast is seasoned with Schabziger, a cheese that has earned the canton the name Zigerschlitz. After all, it has been there for over 500 years. It owes its peculiar taste to fenugreek: dried and finely ground, it is made into Zigerkraut.
For dessert there are pâtés in the Glarnerland. The puff pastry is spread half with sweet almond paste and half with sour plum paste. The recipe probably originated in France and was brought by female cooks who came to so-called manor houses in the Glarnerland.
Extract from Glarner Küche - Von Ankenzelten bis Zigerbrüüt (NZZ format)
Click here for the full episode (only available in German):
BOUGIE COOKING W/ EXECUTIVE CHEF OF JACOBS PICKLES | CHICKEN CORDON BLEU | Deadass Kitchen
Can someone say Chicken Dinner Fantasy! I am joined by the infamous @chefboyprince today and we are making our rendition of Chicken Cordon Bleu (without the ????!) Who else is hyped to see how we made a very simple recipe into a very BOUGIE dish!
What you need:
- 2 Chicken Breasts (w/ the skin and bones)
- 3-5 Tablespoons of Heavy Cream
- 1 cup of Mozzarella Cheese
- 2 cups of Raw Spinach
- Extra Virgin Olive Oil (to coat the chicken & oil the pans)
- Black Pepper & Salt (Kosher Salt preferred)
- 2-3 tablespoons of White Wine
- 1-2 cloves of Fresh Garlic
- 2-3 tablespoons of Fresh Lemon Juice
About Deadass Kitchen: Just a born and raised New Yawka who loves to cook. I will be showing you recipes from healthy vegan food to good ole' fashion fried chicken. I take you step-by-step and make it as easy as possible. If you still can't get it, it sounds like a personal problem and you're on your own. Just playin'. Leave a comment or DM me with any questions you may have, or if you want to make fun of the way I tawk.
Trying to make cooking easy and natural for everyone. Nahwhaimsayin?
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Instagram: @chefboyprince
Visit him at Maison Pickle, Jacobs Pickle, Tiki Chick, Lucky Pickle Dumpling and Time Out Market (Brooklyn)
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Virtual Counter Culture Holiday Cheese Boards
Join us for a cheeseboard building experience like none other, hosted by the Dairy Farmers of Wisconsin and led by cheesemonger extraordinaire and ACS CCP Alisha Norris Jones, the powerhouse behind Chicago's Immortal Milk.
Under Immortal Milk, Alisha serves up incredible cheese-centric collaborations with other local brands and makers. When she's not working on that, she is the creative force behind the cheese program at Marz Brewing.
For this event, Alisha has curated a selection of Wisconsin's finest cheeses and holiday-inspired pairings to create a festive cheeseboard to help ring in the season. Want to recreate this holiday charcuterie at home? Check out the video, and we'll send you a full list of cheeses (plus three recipes to enhance your board) when you sign up here:
Mead Washed Alpine Cheese - Not Like Appenzeller ????
Made in the alpine style, this delicious mead washed cheese is a delight to the eyes and the tastebuds. If you like any kind of swiss-style cheese, then this one is a perfect match for you, with a Brevibacterium Linens twist and spiced mead overtones.
Spiced Mead recipe;
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Swiss trains, trying new desserts, discovering new cantons
Love travelling and trying new desserts everywhere I go. This time it’s a train ride through German speaking part of Switzerland. Incredible views and a new discovery: the Appenzell gingerbread (also called Biberli or Bärli-Biber). It is is a spicy honey cake with almond, hazelnut and fried apricot stones. This dessert is a specialty of the Canton of Appenzell in Switzerland.
Follow my Instagram and Facebook pages and don’t miss new posts about cake decorating and discovering new places!
ASMR Eating Popeyes Chicken No Talking
In this ASMR video I will be eating Popeyes chicken strips with red beans and rice. This video will be no talking. Please enjoy these eating sounds.