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Food In Motion: Apricot Marzipan Cakes

It’s Liz from Liz & Jewels with another episode of Food in Motion for decor8. Last week nature exploded and brought with it a flurry of yellow flowers. All this spring air made me feel active and I decided to combine this Food in Motion episode with a recipe from my latest book and an easy pre-Easter DIY packaging idea. My daughter helped (as always!) and was eager to glue the yellow dots on the string. (Although she asked why we couldn’t use red, green and blue dots as well!) The Apricot-Marzipan-Cakes recipe seemed tailor-made for this burst of activity. They’re easy to make and when baked in little cake forms make ideal presents. Just place them in a cardboard box, wrap the dotted string around it and decorate it with some colorful feathers. And your homemade present is ready to go!

Apricot Marzipan Cakes

And aren’t homemade presents just the best? I think it’s great to receive gifts from friends and know that they took their precious time and prepared something just for me. That’s why my co-author Lars Wentrup and I created a book just with that topic. „Grüße aus meiner Küche“ (Greetings from my kitchen) was published this January and includes photographs by Jewels (Julia Cawley) and me. We were double-happy because we were also responsible for the complete design package and the illustrations. The book includes easy recipes, DIY-ideas and ready to copy labels. Why not welcome spring with some creativity of your own?

Apricot Marzipan Cakes

Grüße aus meiner Küche

Apricot Marzipan Cakes

Apricot-Marzipan-Cakes (makes 6 little cakes)

1 cup dried apricots
1/3 cup brown rum
1/4 cup butter
1/4 cup sugar
1 egg
1/8 cup ground almonds
1/2 cup flour
1/2 cup marzipan (4.4 oz)

Cut apricots into small pieces and pour the rum over the apricots. Cover with foil and stand for a few hours or over night in the fridge. Preheat the oven to 300 degrees F (150 C). Mix butter and sugar with the electric mixer until well combined. Add an egg, the almonds and flour and mix. Cut the marzipan into small pieces. Add marzipan and apricots to the dough and combine with a spoon. Grease pans (or use silicone pans) and fill in the dough. Place the pans in the oven and bake for 35-40 minutes.

Yummy! Enjoy and we’ll see you again in April! – Liz

(images/video: liz and jewels)

Posted in Food In Motion on March 17, 2014

Food In Motion: Pomegranate Sorbet with Sparkling Wine

Hello food lovers! It’s Jewels again from Liz & Jewels with another episode of Food in Motion for decor8. I am super excited to share this months delicious food video and recipe with you – this time it’s for a boozy concoction – yum! pomrecipe23

Here in New York City it is covered in snow. The streets are icy and we have to watch our every step. The only way to identify our car is a white silhouette that is roughly the same size and shape. It’s buried. We haven’t used it in weeks! As much as I see the beauty in the white curtain that covers everything, I am looking forward to warmer days. I like hot summers, cold drinks, small clothes, large straw hats, secretly turning the AC off in our living room (my husband likes it cold)… Can’t wait.

pomrecipe

So this month’s Food in Motion video is a message from me to the weather gods: Goodbye Winter, Hello Spring! I made a pomegranate sorbet with sparkling wine. It is such a refreshing, colorful summery dessert! I envision myself eating this in a few months on our fire escape that I call the balcony.

Are you guys ready to say goodbye to the winter? If so, try this: 1 pomegranate 1 cup of sparkling wine 1 lemon 4 tablespoons of sugar mint leaves Cut the pomegranate into a couple of large pieces. In a bowl filled with water peel out the little seeds. The water prevents you from having red stains all over your clothes and kitchen. Put all seeds in a mixer and puree them. Pour the pomegranate mash through a sieve to extract the juice and get rid of the larger pieces. Mix the pomegranate juice with the sparkling wine, the lemon, and the sugar, and pour it into a serving bowl. Freeze for at least 4 hours, stirring once after about two hours. Serve with mint leaves.

See you next month with another recipe and a video! – Jewels

(video/text/photo: julia cawley – music: Volcanoes in the Kitchen “Running Around”)

 

Posted in Food In Motion on February 20, 2014

Food In Motion: Chocolate Tart Recipe + Video

Hello everyone — are you ready to make a Chocolate Tart? Perfect for Valentine’s Day, right? It’s Liz here with another episode of Food In Motion, where each month Jewels and I present a quick video showing what we made recently, along with the recipe, so you can try it yourself. We alternate months, and it being my turn this month I challenged myself this time with a delicious Chocolate Tart.

Chocolate Tart

I made this desert recently and I had a picture of it in my head — what the crust was supposed to look like, how the chocolate filling should taste. I started making the tart around noon, but somehow the crust didn’t turn out exactly the way I thought it would and it was a bit crooked. I was frustrated and annoyed, wanting to start from scratch, but time was running out. Since the chocolate filling has to cool for several hours, I knew I had to get the tart in the fridge, otherwise our guests wouldn’t have a desert at all that evening. It was a special party and I wanted the desert to be special. I cried on my husband’s shoulder, who looked at the crust, smiled and dried my tears. He said, for him it looked just perfect. I decided not to re-do the tart, thankful for my husband’s advice. Instead I carried on making the filling. In the evening I presented the tart with sparklers on it and was greeted with lots of Ah’s and Oh’s! Our friends tasted the tart and silence filled the room — they were so stunned by the taste. I received endless compliments!

Here is a video that I shot – I hope that you enjoy it – it’s only a little over a minute long so it won’t take much of your time but hopefully you will feel the love that I put into it.

I tend to be a perfectionist, also because I had filmed making the tart for this episode of Food in Motion, but I realized afterwards that it’s not worth getting flustered about certain things. Our friends were so happy with this delicious desert they didn’t even notice the slightly crooked crust! They admired my homemade baking skills and loved the tart.

Chocolate Tart
Crust:
1 1/2 cups (200 g) flour, plus more for dusting
pinch of salt
2 tablespoons sugar
1 teaspoon vanilla sugar
1 1/2 sticks (175 g) butter
3 tablespoons icewater

Filling:
1 2/3 cups (400 ml) of heavy cream
1 stick (115 g) butter
16 ounces (450 g) semi-sweet chocolate
2 teaspoons sugar
2 teaspoons vanilla sugar
pinch of salt

cocoa powder for dusting

Making The Crust:
Place all ingredients in a bowl and mix together quickly with your hands, until the dough holds together. Butter a tart pan and evenly press the dough in the pan. Refrigerate 30 minutes. Preheat the oven to 325 degrees F. Line the tart with baking paper and add dried beans on top. Bake for approx. 25–30 minutes, until the crust is golden in color. Remove from oven and cool.

& Filling:
In a pot heat the heavy cream until it simmers slightly. Remove from heat and add the butter and the chocolate. Stir until melted. Add the sugars and the salt and stir well. Pour the chocolate mixture into the tart shell and let it cool to room temperature. Then place the tart in the refrigerator for 3–4 hours. Dust with cocoa powder before serving.

So if you too are a little perfectionist – here’s my advice: why not take the pressure off? Cooking and baking is supposed to be fun! What really matters is seeing thoroughly happy faces when somebody tastes your food. Wishing you lots of fun in the kitchen! – Liz

(images/text/recipe/video: liz and jewels)

Posted in Food In Motion on January 30, 2014

Food In Motion: Christmas Cookies Two Ways

Hello everyone! We are Liz & Jewels with another episode of Food In Motion! Every month on decor8 we want to show you a video with a beautiful recipe that we like. Since we began in March we’ve alternated months, so I take one month and Jewels takes the next… This month we have a special Christmas gift for you! The concept of our blog is that we challenge eachother every week: We cook, style and photograph the same recipe on two continents. Liz in Muenster, Germany and Jewels in Brooklyn, USA. So for this Food in Motion episode we exchanged a christmas cookie recipe and we both made the cookies at the same time! We didn’t know what the other one was up to and were thrilled when we saw eachother’s films! Jewels (and her dog Lola!) made a darker version of the “Almond Sugar Cookies” in Brooklyn, sprinkling them with black and gold sugar (which she had never heard or seen of!) and I called the kids together and had a fun, but also a little bit crazy afternoon, baking a more colorful version of the same cookies in my German home. We’ve combined both very short videos into one below, so please watch it and let us know what you think.

Liz: The kids just loved helping. Putting on aprons, washing hands, kneading the dough, selecting the cookie cutters…. But the best part was decorating them! They just loved the colorful sprinkles and couldn’t wait to use them. It was a little bit tough baking, keeping an eye on the cookies and on the three cuties, but it was worth it and they had tons of fun!

Christmas Cookies

Jewels: My dog Lola volunteered to help my with the baking of the cookies, but I thought that lovely friend Kristen was a better choice. Lola kept a close eye on us though, to make sure we would follow the recipe to the tee. The three of us a had a beautiful, calm afternoon because my husband had taken our baby Clementine out with him. It probably was a bit more quiet than Liz’ kids afternoon, but isn’t it great how one recipe can have two so different outcomes? I made the darker, more “Brooklyn style” version of sugar cookies, but they tasted great and we all loved them. And of course – one moment of not paying attention and Lola got her share of cookies, too. She loved them!

cookies

 

Almond Sugar Cookies
1 3/4 sticks of cold butter
1/3 cups of sugar
pinch of salt
1 egg
3/4 cups ground almonds
1 1/3 cups of flour

Toppings
powdered sugar
colorful sprinkles
or colored sugar

 How To: With an electric mixer, cream butter, salt and sugar until fluffy. Beat in the egg. Gradually add the flour and the ground almonds, beat until combined. Place the dough in the fridge for at least 1 hour. Preheat oven to 325 degrees. Line baking sheets with parchment. Roll out the dough on flour dusted kitchen counter and cut shapes with cookie cutters. Bake for 10-12 minutes. Let cool before decorating.

We wish all readers around the world wonderful holidays and thank you so much for all your great feedback, inspiration and warm words during our Food in Motion time this year on decor8! See you in 2014!

Liz & Jewels

(images/video: liz & jewels)

Posted in Food In Motion on December 18, 2013

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