Obazta - Bavarian Camembert Spread/Dip

Obazta at Hofbräuhaus in Munich, Germany (August 2011).

Most bavarian beer gardens and restaurants have this Camembert spread/dip on their menu also called "angemachter Camembert". Great as appetizer or in between meals enjoyed with a cold Hefeweizen. It's usually served on a Whole Grain or Rye Bread or personal favorite a fresh, warm Brezel. Garnish Obazta with thinly sliced red onion rings and lettuce. Some recipes call for a mixture of 1/2 Camembert and 1/2 Brie cheeses.

Obazta - Bavarian Camembert Spread/Dip

Ingredients:

350 g / 12 oz Camembert (or 1/2 Camembert, 1/2 Brie)

150 g / 6 oz Cream Cheese (Frischkäse)

4 - 6 tablespoons soft butter (as needed)

pinch salt, pepper

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1 medium onion

1 red onion for garnish (optional)

lettuce for garnish (optional)

3 tablespoons beer (as needed)

Preparation

All Ingredients should be at room temperature. Cut Camembert and Brie in small cubes, add the cream cheese and mash with a fork until both cheeses are combined well. Add butter gradually until desired consistency is reached as well as the seasonings, combine everything well. Cut the peeled onions in fine cubes and add to the cheeses, add the beer at the end and combine everything by mixing one more time.

Scoop the Obazta on a plate or dish , sprinkle more red paprika and cumin on top and garnish with red onion slices. Serve with fresh Rye or Whole Grain bread or a Bavarian Brezel. 

Foto Credit: Fotolia, Bavariankitchen.com

http://www.bavariankitchen.com/appetizers/obazta.aspx

Refined Vanilla Cream Recipe

Refined Vanilla Cream Recipe

This refined vanilla crème recipe can be used as a filling for german

Windbeutel or simply as an elegant dessert filled in martini glasses. 

Garnish with a lemon peel, chocolate shavings, coffee beans etc. 

depending on your flavor ingredient

Servings: 6

Ingredients:

1/2 L / 2 cups milk

3-4 fresh egg yolks, 60 - 100 g / 2.1 - 3.5 oz sugar

4 - 6 flat teaspoons unflavored gelatine powder, 3 tablespoons hot water for dissolving it

flavor suggestions:
1/2 - 3/4 vanilla bean or

zest and juice of 1 - 2 untreated lemons or

80 - 100 g / 2.8 - 3.5 oz chocolate or 

100 g / 3.5 oz peeled hazelnuts or

100 g peeled almonds or

4 teaspoons of instant coffee powder or

1/8 L / 1/2 cup cold coffee or caramel or

2 - 3 tablespoons of Arrack, Rum, Maraschino or Kirschwasser

3 - 4 egg whites (whipped)

1/8 - 1/4 L / 1/2 - 1 cup whipped cream

fresh well drained fruit (optional) to mix under the cream or for garnish, canned mandarins, raspberries, blueberries etc.

Preparation

Let gelatin powder soak in cold water for 10 minutes, for each teaspoon of gelatin use one tablespoon of water.

If you are using the cream to be served in glasses use the lesser amount of gelatin powder, so here 4 teaspoons.

In a medium size pot whisk the egg yolks with 3/4 of the sugar then add the milk and the flavorings (see "flavor suggestions"). Continue whisking quickly on medium heat until the mixture puffs up once then remove from heat immediately so the egg yolks don't scramble.

Transfer the in water soaking gelatin into a double boiler (do not add any more waterto it) and let dissolve completely, but do not let it come to a boil. Stir the gelatine while it dissolves.

Add the dissolved gelatin to the still hot cream mixture and whisk to combine. Let mixture cool so the gelatin begins to stiffen. In the meanwhile whip the egg whites with the rest of the sugar until stiffened. When the cream mixture is stiffened around the edges (2 cm - 3/4 inch) add 1/3 of the stiffened egg whites to the cream mixture and stir carefully to combine everything. Lastly fold carefully the rest of the 2/3 stiffened egg whites to the cream mixture.

Fill the cream into decorative glasses, refrigerate and let stiffen completely before garnishing with fruits, lemon peel/zest, chocolate etc. If you plan to use a piping bag the cream has to stiffen first as well. It's best to make the cream hours or better a day before it has to be used.

http://www.bavariankitchen.com/desserts/basic_refinedvanillacream.aspx

Simple Vanilla Cream Recipe

Simple Vanilla Cream Recipe

Ingredients:

1/2 L / 2 cups milk

2 egg yolks, 50 g / 1.7 oz sugar

20 g / 4 flat teaspoons corn/potato starch

2 egg whites

2 - 3 tablespoons whipping cream (optional)

1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)

Preparation

Mix the egg yolks, sugar and starch with some of the reserved milk to a smooth consistency. Bring the remaining milk to a boil, do not scorch the milk, reduce to low heat.

Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.

Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.
http://www.bavariankitchen.com/desserts/basic_simplevanillacream.aspx

German Windbeutel - Cream Puffs PUFFS for Chicken Salad

German Windbeutel - Cream Puffs Recipe

Ingredients:

basic Brandteig (cooked dough)recipe *** SEE THIS BLOG UNDER GERMAN  RECIPES *****

butter and flour for the cookie sheet

for the filling: 
1/2 L / 2 cups whipping cream

20 g / 0.7 oz sugar

pure vanilla extract

Simple Vanilla Cream Recipe

Ingredients:

1/2 L / 2 cups milk

2 egg yolks, 50 g / 1.7 oz sugar

20 g / 4 flat teaspoons corn/potato starch

2 egg whites

2 - 3 tablespoons whipping cream (optional)

1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)

Preparation

Mix the egg yolks, sugar and starch with some of the reserved milk to a smooth consistency. Bring the remaining milk to a boil, do not scorch the milk, reduce to low heat.

Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.

Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.

Windbeutel (Cream Puffs) are hollow inside and therefore an ideal pastry for filling. They are similar to Éclairs except round in shape without the chocolate glaze on top and are made from the same type 'cooked dough'. You can prepare them with a savory or sweet filling, they are great for parties. Store bought Cream Puffs come pre-filled but if you make them yourself you can put inside anything you wish i.e. a chicken salad. (this blogger has used for chicken salad @ wedding reception).

Preparation

Prepare the Brandteig (cooked dough)according to the basic recipe. After the dough has cooled make walnut size balls using a tablespoon or piping bag on a with butter greased and floured cookie sheet making sure the distance between each is large enough because Windbeutel will double in size.

Bake in a preheated (410-430°F) oven on medium or lower rack for about 30 minutes. Do not open oven in the first half time of baking! Windbeutel should be light and hollow inside. If necessary 5 minutes can be added to the baking time after turning off the oven and while baking with open oven door. Protect Windbeutel from any drafts and cut them open in half while they are still hot. Let them cool and fill with sweetened whipped cream and dust with powdered sugar.

Alternatively they can be filled with a simple vanilla cream (made with 3/4 L / 3 cups milk) or a refined vanilla cream which is enhanced with 1/8-1/4 L / 1/2-1 cup cream.

http://www.bavariankitchen.com/desserts/windbeutel.aspx

BEST MEASUREMENT CONVERSION I HAVE FOUND

http://southernfood.about.com/library/info/blconv.htm

http://www.convert-me.com/en/convert/cooking/

DRY MEASUREMENT CONVERSIONS

Dry Measures
3 teaspoons	1 tablespoon	1/2 ounce	14.3 grams
2 tablespoons	1/8 cup	1 fluid ounce	28.3 grams
4 tablespoons	1/4 cup	2 fluid ounces	56.7 grams
5 1/3 tablespoons	1/3 cup	2.6 fluid ounces	75.6 grams
8 tablespoons	1/2 cup	4 ounces	113.4 grams	1 stick butter
12 tablespoons	3/4 cup	6 ounces	.375 pound	170 grams
32 tablespoons	2 cups	16 ounces	1 pound	453.6 grams
64 tablespoons	4 cups	32 ounces	2 pounds	907 grams

Liquid Measurement Converter Cup Quart Pint Pecks Gallon ML Liters

Liquid Measures
1 cup	8 fluid ounces	1/2 pint	237 ml
2 cups	16 fluid ounces	1 pint	474 ml
4 cups	32 fluid ounces	1 quart	946 ml
2 pints	32 fluid ounces	1 quart	946 ml
4 quarts	128 fluid ounces	1 gallon	3.784 liters
8 quarts	one peck
4 pecks	one bushel
dash	less than 1/4 teaspoon