Sunday, December 27, 2009
Christkindlmarkt
Saturday, December 26, 2009
Viennese Christmas traditions
Alles schläft; einsam wacht
Nur das traute hochheilige Paar.
Holder Knabe im lockigen Haar,
Schlaf in himmlischer Ruh!
Schlaf in himmlischer Ruh!
Stille Nacht, heilige Nacht,
Hirten erst kundgemacht
Durch der Engel Halleluja,
Tönt es laut von fern und nah:
Christ, der Retter ist da!
Christ, der Retter ist da!
Stille Nacht, heilige Nacht,
Gottes Sohn, o wie lacht
Lieb' aus deinem göttlichen Mund,
Da uns schlägt die rettende Stund'.
Christ, in deiner Geburt!
Christ, in deiner Geburt!
wie treu sind deine Blätter!
Du grünst nicht nur
zur Sommerzeit,
Nein auch im Winter, wenn es schneit.
O Tannenbaum, o Tannenbaum,
wie treu sind deine Blätter!
O Tannenbaum, o Tannenbaum!
Du kannst mir sehr gefallen!
Wie oft hat nicht zur Weihnachtszeit
Ein Baum von dir mich hoch erfreut!
O Tannenbaum, o Tannenbaum!
Du kannst mir sehr gefallen!
O Tannenbaum, o Tannenbaum!
Dein Kleid will mich
was lehren:
Die Hoffnung und Beständigkeit
Gibt Trost und Kraft
zu jeder Zeit.
O Tannenbaum, o Tannenbaum!
Das soll dein Kleid
mich lehren.
Gebackener Karpfen (Fried Carp)
3 - 3 ½ lb.s carp fillet
Salt
Flour
Bread crumbs
2 eggs, beaten
¼ lb. shortening (not butter)
1 lemon, sliced
Wash fish fillet and cut into serving slices. Sprinkle with sale and let stand for 1 hour. Put bread crumbs, flour, and beaten eggs in three separate dishes. Roll each slice of fish first in flour, then eggs, then bread crumbs. Fry slices on both sides in shortening until golden brown. Arrange slices on a hot platter and garnish with lemon.
Sachertorte (Chocolate and Apricot Cake)
1 cup butter
8 egg yolks
6 oz. cooking chocolate
1 cup confectioner's sugar
Vanilla
10 egg whites
1 cup flour
4 tablespoons apricot jam
Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter melted chocolate, sugar , and the egg yolks, one by one, stirring constantly. Add flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold. Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake. Replace top and brush with apricot jam and cover with chocolate frosting. (Recipe below.)
Chocolate Frosting
1 cup sugar
7 ox. cooking chocolate
1 cup water
Boil sugar and water until sugar is completely dissolved. Melt the chocolate separately in a double boiler. Add sugar syrup gradually to chocolate, stirring constantly. When cooled, frost the cake.
Weihnachtsbaeckerei (Christmas cookies)
4 ½ cups flour
1 ½ cups sugar
Pinch of salt
1/4 cup milk
1 egg yolk
5 eggs
3 tsp. baking powder
1 ½ tsp. vanilla
1 ½ cups butter
Sift flour, baking powder, and salt onto a board. Cream butter and sugar. Add eggs, vanilla, and milk to butter and sugar. Mix lightly. Pour the moist ingredients into a depression in the flour and work ingredients into a dough with a knife. Divide the dough into 4 parts. Roll out and cut into desired shapes with cookie cutter. Place on a greased baking sheet and brush with egg yolk.
Bake in a moderate oven, at 300-350, until golden brown.
Monday, December 7, 2009
Batman Smells
Sunday, November 22, 2009
That Darn Spirit
Sunday, November 15, 2009
Bittersweet Birthday Wish
Martin, Martin...wait... Who the heck is Martin?
Monday, November 2, 2009
Venice History/Info
The Grand Canal-
The Grand Canal weaves through the heart of the city ranging in width from 100 to 230 ft and is approximately 2.5 miles long. It is lined with palaces that were built over a span of 5 centuries, almost all of them bearing the name of a once-great Venetian family. There are 3 bridges that cross over the Grand Canal (...and I'm proud to announce that I've crossed all three!) the Calzi, the Rialto and the Accademia. As stated by the French Ambassador in 1495, the Grand Canal is "the most beautiful street in the world".
Ponte di Rialto
Ponte Accademia
Ponte Scalzi
Gondolas-
Most of the time when people think 'Venice' they think 'Gondola'. Rightfully so because the gondola has been a part of Venice culture since the 11th century and are still extremely popular today! We saw them everywhere! With its slim shape and flat underside it is designed to handle the narrow shallow canals. In the past it was simply a way of transportation but today it is mainly just a tourist attraction, and an expensive one at that!
Basilica di San Marco/ St. Marks Basilica-
In St. Marks Basilica you can find a mixture of architecural and decorative styles from the east and west to create one of the greatest buildings in Europe. Built on a Greek-cross plan, it is actually the 3rd church to stand on this site. The first one was built to enshrine the body of St. Mark in the 9th century but was destroyed by fire. In the 11th century, the 2nd one was pulled down to make room for spectacular edifice that would reflect the growing power of the Republic and it's connections to Byzantium. Many of the treasures, statues, and icons that stand inside were brought to St. marks after the 4th crusade had plundered Constantinople in 1204.
