Hello everyone, are you ready to learn how to make a lovely, healthy side vegetarian dish for Thanksgiving this year? This is Jewels (Liz and I alternate months on decor8) with another episode of Food in Motion! So tell me, are you guys already thinking about what to make for Turkey day? I grew up in Germany and Thanksgiving had no meaning in my family’s life. My German family is looking forward to Christmas and can’t wait to have me and my new little family including my tiny daughter Clementine come visit. Over here in the US though, Thanksgiving is so important that I almost feel like it’s a trial run for Christmas! My husband’s mom has been browsing through food magazines for weeks to find inspiration. I am a vegetarian, so a shiny bird is not going to float my boat. I need some tasty alternatives that are a little more exciting than just mashed potatoes and sautéed carrots. I want to contribute something to this meal and of course also impress my American family with something that is healthy and super delicious at the same time.
As I learned Thanksgiving is supposed to be all about giving thanks for the blessing of the harvest. Good thing I am blessed with a beautiful farmers market that conveniently offers me their harvest every Wednesday. So I chose some winter veggies that I usually eat cooked but that are also edible raw. When I know that I will photograph something later, I always think of color, too. So I picked only white vegetables and then some green micro radishes for contrast. They are full of flavor and vitamins! For some excitement I decided to make a vinaigrette with sparkling wine. I have never made that before but I had heard of it and it always sounded like a great idea to have some bubbly in a vinaigrette. Mmmh.. and it turned out to be true. But try for yourself!
1 tablespoons of sparkling wine
3 table spoons of olive oil
3 table spoons of red wine vinegar
1 teaspoon of agave
juice of the other half of lime
How To: Shave all the veggies and the apple into thin slices. Pour the lime juice onto the apple to keep it from browning. For the vinaigrette put all liquids and the spices in a small jar and shake well. Pour the vinaigrette of the salad and enjoy!
Next month, see what Liz will make for a Christmas sweet treat! Bye for now – Jewels.
(text/copy/video: julia “jewels” cawley)
Hello everyone — 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 just had to step in my garden to pick the best apples ever.
These last days have been perfect in our part of Germany! I love waking up to clear skies and crispy-cold air. These are the days when you get on your bike in the morning and wear your scarf and hat for the first time. By noon you usually wonder why you’re wearing not only a scarf, but also your winter jacket, and you peel yourself out of layers and layers, just to soak up the sun, wishing your lunch break would never end. You can just feel how the weather changes and how your mood changes with it. I have put away my summer clothes and packed up the furniture on the terrace, and in the evening I feel like drinking mulled wine.
This week my husband, daughter and I went apple picking in our garden. We’re very fortunate because when we bought our house two years ago we also bought three old apple trees that are only 6.5 ft tall, so picking is easy. We didn’t use any pesticides in the spring either, although we had all kinds of bugs and worms, so the apples really are not perfect. But hey! Who’s perfect anyway? They are totally organic, and that’s a good feeling. We turned our harvest into something SO easy and yummy, everyone can do it in a jiffy: Apple Crumble! Since I love these kind of quick and easy recipes, it’s exactly the right thing for me!
The recipe is enough to make two of these little pans, and it’s best served warm with vanilla ice cream! Nothing says “autumn” like apples, sugar, butter and cinnamon. (Except maybe that mulled wine… cheers!)
Apple Crumble Recipe
10 little apples, peeled, cored and cut into chunks
2 tablespoons sugar
1/2 stick of butter
1/2 cup of brown sugar
1/4 cup of flour
1 teaspoon ground cinnamon
butter for the baking dish
Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celcius. Butter a baking pan and fill it with the cut apples. Sprinkle them with sugar. For the topping combine butter, sugar, flour and cinnamon in a bowl. Mix with hands until there are crumbs. Sprinkle over the apples and bake for 45-50 minutes or until the top is brown. Serve warm, best with vanilla ice cream.
See you again next month! – Liz
Hello everyone, it’s Jewels here in Brooklyn with another episode of Food in Motion! I am one half of Liz & Jewels and each month Liz and I show you a little video here on decor8 of a recipe we made and liked. Ready to see what I’ve prepared for you this month? Here’s a short video to whet your appetite. I shot this myself at home while my sister, who was visiting from Germany, watched my newborn daughter. It was a lot of fun!
My husband claims not to like eggs, so whenever I put eggs in something I have to do it secretly. Because in most recipes you can’t even taste the eggs but you need them to make the dish work! When I made this meringue dessert with blueberries and crème fraîche he looked at it with greedy eyes, “Wow Jewels! This looks delicious – are there eggs in there??” And of course I go, “Nooooo.” And then he tries really hard to believe me, eats whatever I made, and loves it!
I like desserts that have a good balance of sweet and tart, and creamy and crunchy. This blue and white dessert is just that! The crème fraîche is tart and of course creamy, the meringue is sweet and crunchy, and the blueberries add the fruity touch. Of course you can use whichever berries you like. I imagine that this would taste especially good with red currant berries because they are so sour, but for some reason, they are hard to get here in Brooklyn!
So for now, I’ll stick with blueberries. Here’s what you’ll need to make this yummy treat:
* 2 egg whites
* 1/2 cup of white sugar
* 1 cup of crème fraîche
* 1 cup of plain yogurt (unsweetened)
* 1 tablespoon of brown sugar (or raw sugar) 1 cup of blueberries
* 1/2 cup of chopped up white chocolate
Preheat the oven to 350° Fahrenheit. Whip the egg whites until you have a thick foam. While whipping, slowly add the sugar until the meringue is stiff and shiny. Form circles of meringue on a cookie sheet covered with parchment paper. Each circle should be as small or big as you want to serve the dessert eventually. You can make many small ones or one big one. Mine were about 2 inches wide. Place them in the preheated oven and turn the oven off as soon as you put the meringue in there. Let it sit in the closed oven for at least 5 hours. Don’t open the door to check on it constantly! Even though it’s tempting, you have to trust the process!
Right before serving mix the crème fraîche with the yogurt and the brown sugar. Assemble all components in layers, starting with the meringue, then the crème fraîche yogurt mix, then the berries. Then drizzle some white chocolate on top and serve. That’s it! Well… not really. Time to EAT!
(Photos/video: Julia Cawley, Music: “Dreamliner” by Podington Bear)
Welcome to a new week on decor8 and hello everyone — It’s Liz here with another episode of Food In Motion where Jewels and I show a quick video each month showing what we made recently along with the recipe so you can try it yourself. We alternate months, so I take a month and Jewels takes the next… This month it’s my turn again and I didn’t even have to go to the kitchen this time, because we found everything for this salad right in front of our doorstep.
A few weeks ago I was on vacation with my family – first in Südtirol (South Tyrol) and then in our house in the Bavarian Alps. It was great and we enjoyed the time very much with lots of new inspiration and beautiful countryside.
In Bavaria we enjoyed a wonderful afternoon: my cousin and I had the idea of throwing together a real garden salad and our kids loved running through the garden picking dandelion, garden daisies, wild strawberries and other “weeds” that are eatable. It was one of those Sundays I won’t forget for a long time, because it was so perfectly relaxed and fun. Just hanging around outside the whole day with family and kids running around. That kind of day you have as a child all the time, but as a grown-up you don’t really anymore… you know what I mean? Well, that’s when this little video was made. We created a delicious and nutritious salad, collecting “weeds”, herbs and plants from the garden.
For those of you who speak German there’s a wonderful book I can recommend. It’s called “wild kochen” and is written by Anette Eckmann from Denmark. It has beautiful photography and is filled with recipes made from wild plants you find in the garden or forest. On a side note, this is also one of Holly’s most beloved cookbooks! Why not try going on a hunt yourself and creating a meal with wild plants?
GARDEN SALAD (serves two)
A handful of each:
* bishop’s weed
* lollo rosso
* lawn daisies
* wild strawberries
* 3 tablespoons of olive oil
* 2 tablespoons of white balsamic
* 1 teaspoon honey
* pinch of salt
* a bunch of chives
Collect the herbs, lettuce and weeds, wash them and cut them in smaller pieces. Rinse the wild strawberries. For the dressing add oil, balsamic, honey and salt in a jar, close the lid and shake well. Cut up the chives and add them to the dressing, shake again. Assemble the greens in a bowl, add the dressing and toss. Sprinkle with lawn daisies and wild strawberries.
Enjoy! – Liz
(image/video: Lisa Nieschlag)