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Anyone have a recipe using cassia buds? I just snitched one at the bulk store & found it
- Thread starter Marg CDN
- Start date
richard-in-cincy
Well-known member
Marg, I've seen
recipes for Pfeffernüsse that use them whole. Never tried it though. You can put them in a wonderful poaching syrup for pears: honey, black pepper corns, bay leaves, cassia buds (or sticks), and water. Poach the pears and allow them to cool overnight in the syrup. These are amazing. They're also fabu in watermelon pickles!
recipes for Pfeffernüsse that use them whole. Never tried it though. You can put them in a wonderful poaching syrup for pears: honey, black pepper corns, bay leaves, cassia buds (or sticks), and water. Poach the pears and allow them to cool overnight in the syrup. These are amazing. They're also fabu in watermelon pickles!
The only way I like watermelon is in a marguerita. I did notice that with the rind
when I was doing my search. I haven't even had watermelon pickles. Interesting.
So these Pfeffernüsse (why is that capitalized?) was certainly what I had in mind. I can't find any recipe that includes it but would you say just add it to the other spices that are there or eliminate something? I"d like to try this.
Thanks for the help Richard.
when I was doing my search. I haven't even had watermelon pickles. Interesting.
So these Pfeffernüsse (why is that capitalized?) was certainly what I had in mind. I can't find any recipe that includes it but would you say just add it to the other spices that are there or eliminate something? I"d like to try this.
Thanks for the help Richard.
richard-in-cincy
Well-known member
On rind pickle, German grammar, and a cookie recipe...
Watermelon rind pickle is really good, although one hardly ever sees it anymore (and it's a real pain to make). It's a very sweet and cinnamon spicy pickle. I always think of it as a Christmas relish plate item.
Pfeffernüsse is capitalized because it is a German noun. But, since we're not speaking German here, it would be ok to do lowercase, but you just know I couldn't do that!!!
Here is a recipe for them using cassia buds. Old timey recipe updated...
Pfeffernüsse
Ingredients
2 pounds lard or butter
2 pounds brown sugar
4 cups white sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds
2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 tablespoons orange peel
2 cups chopped almonds
2 teaspoons baking soda stirred into 1 tablespoon warm water
3 cups strong, black coffee, cold
1 tablespoon salt
5 pounds flour
for dusting, powdered sugar
Preparation Instructions
Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and add, alternating with coffee and soda water.
Dough will be stiff, almost clay like. Roll into small balls the size of nuts. Bake at 375F degrees for 10-15 minutes. Roll in powdered sugar when cool. The flavor gets better with age. Age for several weeks packed in tins.
Watermelon rind pickle is really good, although one hardly ever sees it anymore (and it's a real pain to make). It's a very sweet and cinnamon spicy pickle. I always think of it as a Christmas relish plate item.
Pfeffernüsse is capitalized because it is a German noun. But, since we're not speaking German here, it would be ok to do lowercase, but you just know I couldn't do that!!!
Here is a recipe for them using cassia buds. Old timey recipe updated...
Pfeffernüsse
Ingredients
2 pounds lard or butter
2 pounds brown sugar
4 cups white sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds
2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 tablespoons orange peel
2 cups chopped almonds
2 teaspoons baking soda stirred into 1 tablespoon warm water
3 cups strong, black coffee, cold
1 tablespoon salt
5 pounds flour
for dusting, powdered sugar
Preparation Instructions
Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and add, alternating with coffee and soda water.
Dough will be stiff, almost clay like. Roll into small balls the size of nuts. Bake at 375F degrees for 10-15 minutes. Roll in powdered sugar when cool. The flavor gets better with age. Age for several weeks packed in tins.
Oooh. This looks just wonderful. I hope it's okay if it's not Christmas yet. Thanks for
the grammar lesson. I have no facility in German other than numbers and a bit of basic howdy-dooos. I noticed that all these nouns were capitalized. Seems so odd to me. But love the food.
Thanks Richard.
the grammar lesson. I have no facility in German other than numbers and a bit of basic howdy-dooos. I noticed that all these nouns were capitalized. Seems so odd to me. But love the food.
Thanks Richard.