Lebkuchen (elisenlebkuchen)

I received this recipe when I lived in Germany.  I fell in love with lebkuchen and although this isn't your traditional baked German treat, it definitely hits the spot baked at home.  Plus, those that have issues with gluten can also indulge in these as there isn't any flour involved.  This recipe also makes a smaller batch than many cookies.  Lebkuchen is traditionally sold during the Christmas season and then those shops which had it are turned into other things (like ice cream shops for the summer season).  There are as many different kinds of lebkuchen as you can possibly think up, so feel free to change things up to satisfy your cravings for other flavors.  If you live close to a German market you can buy oblaten which are little edible discs you can eat and makes the lebkuchen a lot easier to get off the pan.  If you don't have them I would recommend baking on parchment paper or a silicon mat as they can get quite sticky without something under then to release them for eating.



Elisenlebkuchen
3 eggs
1 cup sugar (200g)
1 package vanilla sugar (or 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract)
1-2 pinches of cloves
1 tablespoon cinnamon
1/2 teaspoon rum flavoring
2 -5 drops lemon extract
1/3 cup candy glazed citron (you can use lemon or orange if you can't find citron)
2/3 cup ground almonds
1/4 teaspoon baking powder
2/3 cup ground hazelnuts
8-10 oblaten



Preheat the oven to 375F. Beat the eggs and then add sugar and vanilla sugar (if using).  Mix together until it is light and creamy.  Add the cloves, rum flavoring, and lemon extract and mix.  Then add the candy glazed citron, almonds, and backing powder and mix again.  Then add the hazelnuts, mix and then the dough to settle so it is easy to spread.  Check the consistency and add a little more ground hazelnuts if it spreads too easily.  Put the dough on the oblaten discs and back for 10 minutes.  Let cool and then decorate with chocolate and whole almonds if desired.

Mushroom Barley Soup

I am sure I have said this before, I love a good soup in winter or just as the weather is turning cold.  It warms you up from the inside and is an easy comfort food.  I used to make a homemade tomato and potato soup with whatever I had on hand.  My husband was not so fond of that soup, so as is usual for me, I wanted to venture out to find some soups that he would enjoy with me.  We both like mushrooms, so that was a good place to start.  I made this soup when he was away on a business trip, but when he returned he tried it, liked it and actually asked for it again later.  It is based on the recipe in Homemade Winter by yvette van boven.

This soup starts with aromatics.

And they smell so good when you begin cooking (hence the name).

This is after adding the mushrooms before they have released their moisture.

Mushroom Barley Soup

3 tablespoons olive oil

1 white or yellow onion

2 stalks celery, diced

1 carrot, peeled and diced

3 cloves garlic, minced

16-18 ounces mushrooms (I like crimini, but you can use white button or a mix), chopped

1/2 barley (or farro)  (you can make with this rice to be gluten free)

2 tablespoons tomato paste

5 cups vegetable stock

salt and pepper

Heat the oil in a large pan over medium heat.  Add the onion, celery and carrot and cook until the onion starts to become brown.  Add the garlic and fresh mushrooms.  Stir frequently until the mushrooms release their moisture.  Add the barley (or farro) and turn up the heat so the grain can absorb the liquid.   Stir in tomato paste.  Add the vegetable stock.  Season the soup to taste with salt and pepper and simmer over a low heat for about 35 minutes or until the barley (or farro) is tender.