02 November 2009

this time of the year - part five

First weekend of November.
Business as usual.
Another round of pre-emptive Christmas baking.

As the dough has been resting in the larder for four weeks now, I baked the Pfefferkuchen.

The dough was astonishingly dry and crumbly this year, and needed a sizeable glug of water to turn smooth again. But on the other hand, the cookies smelled much better than last year, richer and more buttery.

And of course there were the Stollen, like every year.

Entirely contrary to the Pfefferkuchen dough, though, the Stollen dough turned out very wet, bordering on slimy, making it really hard to get decent shapes out of it. Still, about half of the loaves turned out picture perfect, while the other half somehow exploded into shapes that I cannot begin to descripe without resorting to words entirely unsuitable for a site like this.
What a luck they all were instantly covered in a thick coat of icing sugar, hiding beauties and beasts alike.

Both the Stollen and the Pfefferkuchen will now go back to the larder, carefully wrapped and tinned, to rest for another four weeks. And right on the beginning of December, they should be nice and mature and a perfect addition for any cookie platter.

Just so you know there was something else but christmas sweets on our plates this weekend - this is sunday's green prawn coconut curry on pasta, as pretty as they come:

P.S.: It has taken me a little over a year to reach yet another (tiny) milestone of this blog. This is the 100th post here on Nom-Nomnom, and there's definitely more to come. Thanks to all of you who continue to inspire and encourage me to go on cooking, and thanks to all dropping by and commenting.


Anonymous said...

Is it time for Christmas baking already? I really wish I had storage space for things like that! Luckily, most of my favorite American Christmas treats (gingerbread, eggnog, etc.) are best consumed fresh. :)

Reuben Morningchilde said...

No, don't worry, the proper Christmas baking doesn't start before the beginning of December. But as both Pfefferkuchen and Stollen need some time to rest for the flavours to mature, I make them on the first weekend of November every year.