Magical Marzipan from Austria

In my family, we have been making marzipan since I was a wee little gal.  We don't go as far as blanching, peeling and grinding our almonds, but it is a long process.  However, the end result is like nothing else.  Granted, it is an acquired taste, and I remember taking some to school to share with my friends.  Seeing their faces turn funny and noting their displeasure made me realize that it wasn't for everyone.  Fine.  I hoarded my stash from then until adulthood, when I ventured out into sharing this delicate delight once again.  Lucky for me, my husband likes them OK.  He even sits down to shape fruit and vegetables with me about a week before Christmas while we sit in front of a Christmas classic movie.  We don't start with marzipan, though, but almond paste.

Anyway, knowing that I enjoy marzipan like I do, he was sweet enough to track down and score some for me while abroad in Austria, so I thought I'd share these little gems with you...real marzipan!  From a confectionery and cafe called Aida in Vienna that has been around for quite some time--1913.

Aren't they beautiful though?  (I think so)

The bars to the left are from Cafe Konditorei, since 1884, in Salzburg.

Into the Cellar--2011 Zierfandler

The other bottle my Dearest brought back to me from his trip is a 2011 Zierfandler of the Thermen Region, by Leopold Aumann.  This one from Salzburg also.

Back of the bottle, actually

Here is what I found out about this wine...

This wine is also called Spätrot because its color only when entering berries are fully ripe reddish. Throughout Austria is found only around 100 hectares of vineyards. The Zierfandler is subjected to a slow, cool fermentation to preserve the special taste of the fruit. Was matured in steel tanks. Characterized a slight sweetness is obtained which is typical of this white wine. Fine citrus note, a lot of finesse, powerful elegance to the long finish. A Zierfandler the league.

additional Information
Year 2011
Bottle Capacity 0.75 L
Semi-dry taste
country Austria                                                  
Growing region thermal region
White wine grapes Zierfandler
Winery Winery Leo Aumann
Serving temperature 8
Alcohol content 12.5%
Residual sugar 11.0 g / l.
Acidity 6.5 g / l.
durability 2019
locking screw
Harmonizes with As an aperitif with poultry, veal, fish, seafood, light pasta dishes and cheese.

89 reviews FALSTAFF-Points Year 2010

83 points Wine Plus in March 2013 - Year 2011

Awarded 2 stars in Vinaria Wine Guide 2013/14, volume 2012

Very helpful info, but has anyone out there tasted it?  I'd like to know your thoughts, if so!

 

Into the Cellar-2011 Austrian Gewurztraminer

Since I have strayed from posting about wine for such a long time, I figured it was a good time to get back to it!  And I have the added benefit of having two new bottles that arrived from Salzburg, Austria just last week, courtesy of my darling, who just returned from there.

Here is the first of the two, a lovely 2011 Gewurztraminer of the Steiermark region.

I wasn't able to find any tasting notes on this one, but I did find some information on the region:



Steiermark, or Styria, is the southernmost wine-producing region in Austria, bordering Slovenia. The hilly terrain and the region's cool take on the Mediterranean climate mean that viticulture here is markedly different from the rest of Austria.

Roughly 4000ha of vineyard land is spread out across the districts of Weststeiermar, Sudsteiermark and Sudoststeiermark. The terrain here is hilly, almost mountainous, and many of the vineyards in Steiermark are planted on steep slopes to take advantage of sunlight and the prevailing winds.

Although Steiermark's climate is almost Mediterranean, it has definite elements of continental influence. Warmer summers, humidity and high annual rainfall all have an effect on the wine styles produced in the region, which is still relatively cold in winter. A longer growing season means that the grapes have time to develop flavor complexity while retaining their acidity.

The wines of Steiermark are particularly distinctive and regional in nature. Volcanic soils in Sudoststeiermark provide an excellent foundation for the aromatic Traminer varieties, while the high altitude and limestone soils in Sudsteiermark produce world-class wines made from Sauvignon Blanc.

Steiermark is one of Austria’s smaller wine-producing regions. It is responsible for less than 10% of the national wine output, and most of the wines made in the region are consumed here as well.

 While three-quarters of the grapes grown in Steiermark are white-wine varieties, some excellent red wines are made here as well.  Zweigelt, Pinot Noir and Saint-Laurent all perform admirably in the region’s terrior.

Source: http://www.wine-searcher.com/regions-steiermark

Excellent Pizza Sauce

Pizza sauce is not hard to make, so why buy it pre-made with all of those nasty preservatives and artificial additives?  If you’ve got a stocked pantry, chances are that you already have everything to need to whip up a saucepan full.  Makes about a cup-plenty for one pizza crust.

Ingredients:

1 6oz. can of tomato paste

3/4 C warm water

3 T grated Parmesan Cheese

1 t minced garlic

1 T honey

1 t anchovy paste (optional)

3/4 t onion powder

1/4 t dried oregano

1/4 t dried marjoram

1/4 t dried basil

1/4 t ground black pepper

1/8 t cayenne pepper

1/8 t dried red pepper flakes (optional)

In a small skillet, combine the tomato paste and the water, use a whisk to evenly combine

Bring to a medium low heat

Add all other ingredients, stirring to mix them in evenly

Warm, stirring occasionally, for 10 minutes

Apply to crust, spread using the back of a spoon and enjoy!

Thin Crust for Pizza Recipe

Thin crust pizza dough recipe.  You don't have to buy a mix and then do all the work of making a pizza crust, when you probably have all that you need to make one from scratch at home!

Makes enough for one crust, approximately 16 X 10 1/2.

1 C flour, plus a bit more for rolling

1/2 t baking powder

1/4 t salt

2 T shortening, cut into peanut sized pieces

6 oz milk

olive oil

Preheat oven to 450 degrees

In a large bowl, combine all ingredient but the olive oil

With a hand mixer, blend until dough sticks together

On a lightly floured surface, turn dough out and kneed 12 times

Roll in an oblong manner to fit the largest baking pan you have

It will be thin, about 1/8 inch thick

Place onto baking sheet, and drizzle olive oil, spreading across dough with your fingers

Bake for 8 minutes, the pizza may form small air pockets

Remove from oven, apply sauce and thinly sliced toppings, and bake at 425 degrees (a slightly lower temp) until cheese is melted and ingredients cooked.

Dotted with anchovy paste before topping

*If possible, roll dough thinner toward the middle and a hair thicker toward the edges

**Use only enough oil to thinly coat the surface, paying special attention to the edges, which will be driest.

***If your crust comes out mushy or dough-like in the middle, you haven’t rolled it thin enough!


You didn't think I would show you a finished pizza made in this house, did you?  Nah, it doesn't sit still long enough once baked to be photographed.  It's too busy being cut and shuffled onto our plates! 

Oatmeal Cranberry Bars

These (somewhat) healthy bars have been a staple in our house for a number of years.  I've made them for friends who ask me for more, and my dearest husband loves to take them for work and on the road.  They are slightly sweet, and can be cut and wrapped for snack time at work or for a school lunch.

And, they are super easy to make...you don't even have to break out the hand mixer.  If you aren't sold on the cranberry part, don't worry, it is easy enough to substitute chopped dried apricot, dried fig, dried cherries or different colors of raisins--they are all good and there are many possibilities with this recipe.

Oatmeal Cranberry Bars

3/4 C melted margarine (can use up to 1/4 C Lite)

3/4 C packed brown sugar

1/4 C sugar

1 large egg

1/2 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/8 t. ground cloves (optional)

1 C flour

2 C oats (not instant)

1 C dried cranberries

Batter pic

 Preheat oven to 350 degrees

Line an 8” square pan with parchment paper or non-slip mat

In a large bowl, whisk together margarine, sugars, egg, salt and spices

Mix in flour

Add one cup oatmeal

Add other cup oatmeal and cranberries

Mix until well combined

Spread into pan

Place on middle oven rack, and bake for 25-30 minutes

Cool completely before removing from pan

Butterick B4685, Again

This time around I went for view D, with the shortest of sleeves, using the least amount of fabric, since I had only one yard of 50” wide.  A great stripy remnant I picked up from a great fabric store for exactly $1.  

After my last experience with sewing view A of this pattern, I was skeptical at the best of moments, about giving it another go.  However, the elastic around the abdomen made all the difference in the world.  Speaking of elastic, I used 3 different kinds to make this top: 1/8” for the sleeves, 1/4” for the neckline, and 1/2" for the midsection.  That pretty much cleaned up my stash, guess I’ll have to go shopping at a fabric store for more, oh darn!

Things I changed about this pattern:

I lengthened the front and back pieces by 3-4 inches, and skipped the lace down the front (I figured the stripes had enough going on), but instead added 3 buttons to round things out.   I also took about a half inch off at the cut on the fold side to remove a bit of the excess that was present in my experience with view A.  I didn’t like where it was marked to put the elastic and casing on the inside of the shirt, it seemed far too high, and with my fear of extra shrinking in the fabric, I lowered it and placed it where it felt right.

Conclusion:

Overall, I think it turned out well enough.  A nice break from all of the solid summer shirts I’ve accumulated.  It’s certainly an easy patter, as advertised.  Though I’m no good at hemming curves like those on the bottom on the sides.  

Simplicity 2186 Long Skirt, Easy

Yes, I must be into the long skirts lately, for here comes another!
Simplicity 2186

When I first bought this pattern, I had intended to make view D, the shorter straight version and add the bottom ruffle of view C.  However, I didn't bother looking at the finished garment measurements and just went ahead and cut for view C.  When I had it all put together, I was so glad I made the longer version, it's really a nice skirt!  And it does show one's shape.

I cut for a size 10, and it's none too big, there isn't much gather at the waistline, which is aesthetically pleasing, but next time I think I'd cut even a size larger, or at least make it so around the waist and hips.  Perhaps it is my fabric though, cutting diagonally across the grain really left the fabric with no give whatsoever.

This project was great, though, it was fast, easy, and I don't even remember the instructions, but am pretty sure there were few steps.  Great for an afternoon project or a beginner, or someone who just wants to feel productive and bang one out in a jiffy.

I used some fabric that I had picked up at Hancock's, one of their spot-the-bolt clearance specials, and was able to make this skirt with 2 yards of 43" wide.  I really don't know what kind of fabric it is, exactly, I'm not well versed in the lightweight, not see-through, airy, non-cotton but will fray like the dickens sort.  But I'm glad to have found a use for it that seems suitable.  No alterations on this one.

My feet look big here.

Simplicity 2451 Easy Skirt

2451 Simplicity pattern zippered skirts in two styles with two lengths.

Has nice flow!

I made a size 12 of skirt A, feeling larger than usual.  However, once I had it mostly put together, I realized this was a mistake, especially since I had sealed the seams.  So, instead of messing around with all that, I decided to leave out the zipper and make an elastic waist.  I was going to use the front and back yoke pieces, but they didn’t fit, even with very thin hems…hmmm…so I cut pieces from the scrap pile to make a casing for the ½ inch elastic and attached this instead.  

Back view

I found this fabric, a flannel for an autumn skirt, at Walmart (since it is the only store in 60 miles of me to carry fabric) for $1.50 a yard.

I had 2 yards of 50 inch fabric, and made the pieces all fit (wouldn’t work, of course, with a one-way pattern).

Front view

 I like the cut and the flow, looking forward to wearing this in the autumn, though I might need some brown shoes now that I think of it.  Sorry, the pictures don't do it justice.  It's very comfy and fun to wear.

Action shot attempt...

What do you think?  Ankle brown boots?  I have no idea what's in style-help me out!