Source: Autumn memories with my family
summer is here!
This is one of my fondest childhood food memories: as early as May, we’d go and cut the reddest and largest rhubarb stalks in the backyard. The gigantic leaves would go straight to the compost, where they could be flattened out to cover the pile of decaying organic matter. Not that that made a big difference in terms of composting, but it was part of the ritual that ended with one of the greatest summer treats I know. To this day, I still love virtually anything that has rhubarb in it. Like this sorbet (made without an ice cream maker)…
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OMG – this is perfection!!!!
No country harvests more poppy seeds than the relatively small Czech Republic, satisfying the high demand for poppy seed pastries across the region. In Germany, Mohnkuchen, poppy seed cake, can be found in every bakery. It is also a traditional favorite of the Silesian cuisine, a topic I dove into a couple of posts ago. Whereas the usual German Mohnkuchen isn’t among my favorites – often too try and too bitter – I wanted to find that perfect recipe for the Silesian poppy seed Wedding Cake I had heard about. I went down the rabbit hole of research and several trials, until I was finally able to serve the proper cake last Sunday. It’s quite an impressive one. If you’re still debating what to bake for Easter, look no further!
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