Thanksgiving in Germany? Accomplished.

All of the trees are blank now. This picture was taken about a week or so ago and I am still in awe of all of the colors of Germany in the fall. I feel as if this season progressed slowly before my eyes so that I could take in each exact hue of orange, red, and yellow. I chuckle at the sprinkle of evergreen, so prominent in the woods here, because it means my theory that Germany never stops being green has been vindicated. The winter season has crept in with its sunless days and cold windy nights; however the signs of the new season aren't far behind. While Germany doesn't commercialize the holidays like America does, you still see Christmas trees and twinkle lights and big red bows. Plus, the Christmas deal commercials on Hulu scream that December is just around the corner, lest I forget. It's just a bit strange having almost come full circle, with a whole year of Germany under my belt. Our view out of our window has changed with every passing month, and this was the last new scene to be set before everything began repeating again.

Thanksgiving this year was freaking awesome. Not only was it the first Thanksgiving D and I have ever celebrated together as a married couple (last year he was in Germany, and I was still in the states) but I was invited to co-host this year's turkey holiday with the Jess Aiduk and Shawna Meese in Otterberg. It was probably the easiest holiday function I have ever been a part of. J, S and I are all high functioning human beings, full of organizational scheduling and control freak planning. We all split the dishes to bring and spent several days before in our respective kitchens cooking. Coming together T-day morning was fantastic. Like a giant food unveiling. Shawna's pie's were gorgeous!!! Jess's gorgonzola squash dish was picture perfect!!! We had appetizers and munched while prepping for dinner, then the guests arrived (some odd 25 people from assorted squadrons). The appetizers were swept up and replaced with the fruits of everyone's labor starring the prized fried turkey's cooked by Jesse Aiduk. He took his turkey contribution so seriously, even skyping with his dad to make sure we were doing things correctly. That is excellent dedication! It was a heart warming holiday with framily (friends + family). D and I woke up the next day content and psyched about all the leftovers!

So lately I've been on the receiving end of the questions "Who are the Jess's?" and "Why do you call them that?" Well my friends, here is the answer for all to see.... The Jess's AKA "The Aiduks" are a married couple D and I are close with here in Germany. We call them the Jess's because Her name is Jessica and His name is Jesse. da dum ching! = The Jess's. Below is my favorite picture of them from Thanksgiving. Mr. Aiduk was having a keen 'ole time impersonating his wife and I caught him in the act.

So here is the photogrphy story of our Thanksgiving festivities. I borrowed some photos from Jess because they were taken on her camera, but don't worry J! I'm giving you photo credit! Enjoy!

Photo of me by J. Aiduk

Photo by J. Aiduk with re-edits by K. Wollschlager.

D is doing much better!!! Which is awesome news. We even have him off the heavy meds and just on Ibuprofen. My hope is to get the Christmas tree and relative decorations up today, which involves a trip to the basement and a possible tetris game in the elevator. I hope everyone is having a wonderful day! Happy last days of November!

A Little of This & A Little of That...

Last night I came home from an Otterberg Girls Night well after midnight. I can barely manage to keep my eyes open. So I jammed out to a 90's high school mix complete with the Goo Goo Dolls, The Atari's, Staind, & Incubus. Nothing like a little trip down memory lane to keep you awake. I stumble through the front door, arms loaded with stuff, and set the leftover cake down in the kitchen. I didn't quite make it back through the door without jamming my shoulder in the frame... yay for absentee depth perception. After the rest of my crap stuff falls to the living room floor, my eyes focus on the strange piece of furniture that now adorns our living room. Clearly this is what happens when I'm out of the house for the evening. My husband likes to perform magic tricks and overnight things happen and appear as if from nowhere. I am bewildered and intrigued. Where did this handy shelf/drawers set come from? What is it's intended purpose exactly? My next immediate thought "Can I use it to store D's massive shoe collection? Would they all even fit?" At this point I realized I was almost drooling due to fatigue and too many problem solving thoughts this late at night. Probably a good time for me to go to bed. As I snuggled next to my husband, I murmured a contented thank you for my free surprise furniture. While I still don't know the origin of this alien structure, looks like I have a new project! Thanks D! I love you!

The Sugar Queen's latest creation: Lavender Vanilla Bean cupcakes!!! I'd been craving these for a while now. The lavender came from a dear friend of mine in Cedar Rapids, Miss Erin Thomas. Thank you SO much!!!! This cake is a permanent addition to my company and was created in honor of you, Erin! I took them to Otterberg and Lily & Sam both ate their VERY OWN cake! Seriously one of the hilarious highlights of my week. Lily ate hers so daintily with one hand, icing first, then cake. Sam went to town with fist fulls of icing. Both children were licking the table when told they could not have any more. I'd call that success friends. They were a pretty big hit with the adults too!

Jess is leaving for the states for SIX WEEKS tomorrow. So Jen and I helped her out yesterday by watching the girls and making dinner so she could pack, stress free. One of those small but important luxuries when you're a mom of two. Jen also had to finish up a photo shoot with her, so I had the opportunity to play hair & makeup. Definitely taught myself how to french fishtail braid yesterday!!!! I was so pleased at the way it turned out! I even got to use fun shadows! I won't give away the theme, but we had a fantastic time! Girls night wouldn't be complete without a drink, and we indulged in a particular beer brought over by a friend! YUM!

Then of course we were witness to a fantastic sunset in Otterberg. Makes me with our windows face due west.... Because moments like this in life are rare!

It was a combined team effort for dinner that night. Home-made chicken pot pie with an appetizer of watermelon and feta cheese (who knew how amazing THAT is. With full bellies we put the girls to bed and resumed adult time downstairs. We indulged in nail painting, jen's music, and you tube videos. And best of all, Jess got to relax and not worry about the packing! Mission accomplished! Thanks ladies!

So last week for date night D & I went to this charming place in landstuhl called Gabriella's. It was warm enough out side (crazy... this is the end of July people!) so we were able to eat on the patio. I have to give this restaurant two thumbs WAY up. The food is fantastic, the service is very friendly, and they give you a free apple shot on the way out the door. Our only qualms was the number of Americans at the restaurant. I think it was due to us going at prime time, on a beautiful night... but we have become so used to not being able to hear other people's conversations, it was a hard adjustment to not be nnoyed at the sheer volume of the english speaking tables. The prices are awesome though. D & I ate with full bellies for only 29 euro, with dessert! Dinner was on "dot" last week as I had saved enough in my coin purse to take us out. Kind of like emptying the piggy bank. Definitely a great night!

In Other News...

Tomorrow I have plans to make pillow covers with Paula and Thursday we're having Crystal over for dinner! I cannot tell you how amazing it is to be surrounded by such fantastic people! I'd be lost without you all!

We received dates this week on when we're going to be invaded by the Wollschlager/Ndjerareou clan!!! I am SO excited!!! Mama & Papa W, Sarah, Nate & Sophia will all be staying with us for THREE WEEKS starting from October 17 through November 5th. Oh the possibilities!!! It will be wonderful to have a house full of family, not to mention a small child running around... although every time I see her she's not so small! So a huge shoutout to my W family for taking the time and resources to come and visit us here in our small town in Germany. We can hardly wait!!!!!!

That's all for today faithful readers! There are some fun projects ahead and I'm excited to share them once they're complete! Love you guys!

The Sugar Queen vs The Macaron

So this morning I woke up like normal. I stumbled to the kitchen like normal. I grumbled about having to use a saucepan to heat water for the french press when we have a perfectly good and beautiful tea kettle in the states - like normal. While the water boiled, I watered my plants (which are freaking out at the 90+ degree weather we are having) and came back inside to wash my french press. I'm so bad about cleaning it after i use it. You'd think it'd be an incentive to be able to make a quicker cup of coffee in the morning... but nope. So there it was on the table, seemingly just where I left it yesterday. Bleary eyed I get to the sink and pull off the top and.... what is this magic????? IT'S CLEAN!!! How in the heck did that happen? I'm racking my brain wondering where I blacked out yesterday to the point of forgetting I had cleaned the french press in my mad dash to get to Otterberg. Then it dawns on me.... I was in Otterberg last night and my dear sweet husband was home alone. And he knows how much a clean kitchen means to me, so out of the goodness of his big big heart, he cleaned my french press (and my coffee cup!) for me last night. *sigh of happiness* my cup runneth over!!!! Defintely got immediately on the phone to call him and thank him for his thoughtfulness. It's the small things in life.... Ü
So last week, the Amrein's went to Paris and we took care of their cats. Thinking about Paris, got me thinking about food... (shocker, i know) and I decided that the sugar queen was going to attempt the french macaron recipe. Now what shocks me to my core is that many folks don't even know what these delectable cookies are!!!! They are too often confused with their american coconut counterparts. See the difference?
What is a french macaron you ask? and what's with only one "o"? It's the most french danity filled sandwich cookie you'll ever encounter. One bite and you'll be hooked. Everyone expects these bite sized treats to be crunchy and hard. Imagine their suprise when they find that their soft on the inside with a slight crunch from the "skin" on top. I know that creating these delicacies is no easy task, so I set out to do my research to find the best and easiest, most practical recipe. I was delighted to find so many first time baker blogs. Individuals who took it upon themselves to master this art and give everyone else tips and tricks learned from their own mistakes (seriously i love you people. way to make my life easier!) So i'm going to do my best to give you a breakdown.... the who, what, where, when, and why of a macaron.
so... what is it?
Pronunciation: Mac-ˊcār-rŏn. With a slightly rolled "r" as the french do. It is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone.
where & when do they come from?

Many have traced it back to 1530 when Catherine de'Medici married King Henry II of France bringing her Italian Pastry chefs with her. This is why the French origin is often up for debate. I was also intrigued to find out that the macarons differ based on which region of France they are created. The original macarons were cracked on top with a much coarser sugar used.

Today the most famous stop in Paris for macarons is Laduree. And because we live so close to Paris, I will definitely be making a trip JUST to visit this store. It's my cupcake shop personified!

So how are they made.... exactly?
Well.... since you asked.... Here is the recipe I used. It's making them the french way instead of the Italian way... which involves whipping hot sugar syrup into egg whites. I'm brave enough to try that one, but I have to have more time and patience.

Before you dive in:

a :: these are temperamental to make. Just like a souffle or meringues. Choose a day where there is plenty of sunshine and absolutely ZERO humidity (Houston, Texas these pastries are not for you). If you dare brave making these on a cloudy clammy day, beware... you are tempting fate. Your macarons could come out just fine, or they could have all sorts of random problems. Note: you have been warned.

b :: Egg whites whip better when they are at room temperature. The whole process is easier when the proteins in the egg aren't resistant to stretching due to the overall temp. Also, do not use a plastic bowl. Why on earth would this matter - you think - this girl is crazy over the top.... and while I might be, most people don't know that fat clings to plastic. And no matter how many times something is washed, there is a residual film left on a plastic bowl. You will get much better egg whites from using a stainless steel, glass, or even a copper mixing bowl. Random huh? I promise you it makes a difference. 

Ingredients
1 cup confectioners’ sugar, 4.5 oz
3/4 cup almond flour, 2.5 oz. (I use Bob's Red Mill Almond Meal and it works great!
2 large egg whites, room temperature (!! seriously let them sit on the counter the morning of until you're ready to make the macarons.)
Pinch of cream of tartar
1/4 cup superfine sugar, 1.5 oz. (You can make your own by processing regular baking sugar in a clean coffee grinder until it looks powdery. I did this and it worked amazingly well! Note: if you make too much sugar, use to top your creme brulee! You are supposed to use super fine sugar anyway!)

The Mad Scientist How-To:
1. Pulse the confectioners sugar and the almond flour in a food processor until combined. Sift the mixture TWICE (yes, it makes a difference). Many people say sifting it through a large metal sieve works better than putting it through a mechanical sifter. I used the handle turn one from William-Sonoma and had no trouble.
2. Whisk egg whites with a mixer on medium speed until foamy. Add the pinch of cream-of-tartar and mix on med-high until soft peaks form. Reduce the speed to low, then add the superfine sugar. Increase the speed to high, and whisk until stiff peaks form. (This can be as quick as 4 minutes and take as long as 8 minutes. Take care NOT to overwhip.) Now you can add whatever food coloring you would like to the egg whites. I use high end gel food coloring (Wilton's is popular for their vibrant colors) and definitely recommend this verses the liquid. 
3. Sift flour mixture over whites and fold until the mixture is smooth and shiny. The number of folds you use to complete this step is crucial. In my research I have found the perfect number to be somewhere between 50-65 folds. The batter will have a soft toffee sheen when it's ready. You can test a small bit on a plate before piping your macarons to see if the batter is ready. If the batter forms a round cap that does not run, your batter is perfect. The batter might leave a peak initially, but it should displace itself in the daube as you pipe the rest. Spoon your batter into a prepared pastry bag with a plain 1/2" fitted round tip. If the batter is perfect it will ooze out slightly when the bag is full. If the batter stays in the bag your egg whites were over whipped, if it's too runny - your egg white and flour mixture was over folded. 
4. Pipe 3/4" rounds 1" apart on parchment lined baking sheets. (If you have a silpat, USE IT! The macarons won't stick at all...) You can pipe the rounds by setting the tip in the middle and allowing the batter to ooze all around. I have found that the quicker you pull up and around the cleaner the top of the macaron looks. It's also easier to get from one macaron to the next without a runny mess inbetween. Tap each cookie sheet on the counter to remove any air bubbles. If there are stubborn ones, remove them with a straight pin or needle. Let the caps rest at room temperature for about 45 minutes. They will look dull and have formed a slight skin on top. This step is important to creating the fluffy edges of the macaron other wise known as the "foot". Not enough drying time will result in a cracked skin and no foot. While the macarons are resting preheat the oven to 375 degrees.

5. Reduce the oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase the oven temperature to 375 for 5 minutes, then reduce again to 325 degrees. Every oven is different, so it helps to have an internal oven thermometer to know your exact temperatures. Undercooked macarons will be hollow or deflate after cooking. The tops of the macarons should NOT brown.
6. Let macarons cool on sheets for two to three minutes, then transfer to a wire rack. If they stick (and mine definitely did... and i panicked...) spray water underneath the parchment paper while the baking sheet is still hot. The steam will cause your parchment paper to crinkle and release the macarons. Genius huh?
7. Choose two same size macaroons and sandwich them together using jam, butter cream, or a ganache for filling.  You can serve immediately or stack between layers of parchment paper and freeze for 3 months. Thawing for 30 minutes gives you a ready to eat macaron!

Of course after all this hard work (2 batches = 2 colors) I had to create time for a photo shoot. My food photography or even food loving followers will appreciate this. I was tickled pink (no pun intended) at how these turned out! Particularly since this was the first time I had attempted to make them! It does require massive amounts of patience... but it's totally worth every painstakingly slow step.

That's all for today friends & family. I hope I have succeeded in making you vastly voracious for sweet treats! Until the next Sugar Queen Adventure... I love you all!