I think this is how will start the year from now on, I will give-away some stuff that I got from the previous year.
So to start things up this 2013, here are the items that I will giving away, Joining is easy as sharing and tweeting.
Read more »
Smoked Salmon Cheeseball
I made this appetizer to take to The Baron's family dinner on Christmas Eve. It was a favorite on the appetizer table and I was asked if when recipe would appear on my site... so here it is! I found the flavors really bloomed if you made this at least 1-2 days ahead. Another idea is to make smaller, individual cheeseballs if you wanted a more formal serving with appetizer plates. If you want to step this up even more, try using some candied salmon bacon, which is both sweet and savory and is commonly found in the Pacific Northwest... it just adds an amazing flavor with the right amount of sweetness!
Smoked Salmon Cheeseballrecipe inspired by Coconut & Lime
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 tablespoon Worcestershire sauce
- 1/2 cup flaked smoked salmon
- 1 shallot, minced
- 1/2 cup minced fresh dill
Cooking Directions
- Place the cream cheese, shallot, salmon and Worcestershire in a bowl and combine.
- Form mixture into 2 balls and wrap each with plastic wrap. Chill for 30 minutes to an hour for flavors to meld.
- Unwrap and roll cheeseballs in fresh minced dill. Bring to room temperature before serving.
Autism 2012: Disaster for the Autism Spectrum's Intellectually Disabled
"Autism Spectrum Disorder
Must meet criteria A, B, C, and D:
A. Persistent deficits in social communication and social interaction across contexts, not accounted for by general developmental delays, and manifest by all 3 of the following:"
Autism annual reviews have been published by a number of sources most of which ignored or mis-characterized the most important autism event of 2012. The most important event by far and the one with the most negative implications for those who actually suffer from autism symptoms was the APA approval, on Saturday, December 1, just before the holiday season, of the DSM5 as it is now written including the new Autism Spectrum Disorder. The new ASD will preclude future autism diagnoses for those most severely affected by autism symptoms: those with moderate to severe intellectual disability.
I have written many times about the express targeting for exclusion of those with intellectual disabilities. I have been virtually alone in my criticism of this exclusion but I stand by my objection to that exclusion. It is reprehensible. It helps insurance providers and governments that seek to reduce provision of autism treatment and benefits. It helps those academics and researchers who are building careers researching every trivial idea they find fascinating without helping or bringing anyone with an autism disorder any closer to treatment or cure of the symptoms which in fact restrict their ability to function in the real world. They are now free to conduct autism research without the need to include difficult to work with intellectually disabled, severely autistic children and adults among their subjects. It helps those persons with High Functioning Autism and Aspergers, their parents and other loved ones, who feel stigmatized by association with low functioning, intellectually disabled autistic children and adults.
Intellectual opposition to the direction the DSM5 is taking autism did arise in 2012 in Rethinking Autism: Variation and Complexity by Professor Lynn Waterhouse. She has articulated in a very comprehensive analysis, backed by learned authorities on every point, the fundamental problems with the new streamlined, simplified version of autism. The title summarizes her arguments succinctly: autism is in essence a group of symptoms characterized by variation, heterogeneity and complexity. The unified, simplified DSM5 ASD ignores that heterogeneity. Every parent, academic and clinician who has repeated Stephen Shore's caution, now a cliche, "if you've met one person with autism, you've met one person with autism" knows that autism is heterogenous, varied and complex. The DSM5 however, contrary to all research and real life experience, pretends otherwise. The DSM5 ASD is a false step, a road block to the understanding of autism disorders, autism symptoms. Debates over whether autism is increasing, and what factors are involved with causing autism will be muddied again for another generation by the redefinition of autism.
The moderately and severely intellectually disabled who otherwise display the social communication and restrictive, repetitive criteria of the DSM5's New Autism Spectrum Disorder, will not be included in the new autism diagnostic era. They will be relegated to the Intellectual Disability group which will receive very little research attention or dedication of resources. After all it will be deemed wiser to concentrate resources, including treatment and cure research resources, on those for whom successful results are more likely .... just as the distinguished, open minded, intellectually conflict free and oh so compassionate members of the DSM5 autism committee have done in their pre-Christmas gift to the intellectually disabled, severely affected members of the pre-DSM5 autism spectrum.
Proton Bank: πώς στήθηκε το «κόλπο γκρόσο»
Proton Bank: πώς στήθηκε το «κόλπο γκρόσο»
Της Κατερίνας Κατή
Μετά τις άκαρπες προσπάθειές του να νοσηλευθεί -φρουρούμενος έστω- σε κάποιο από τα νοσοκομεία στα οποία διακομίστηκε το τελευταίο τριήμερο, ο Λαυρέντης Λαυρεντιάδης, που την περασμένη Παρασκευή απολογήθηκε και κρίθηκε προσωρινά κρατούμενος, μεταφέρθηκε τελικά χθες στις φυλακές Κορυδαλλού όπου και θα «φιλοξενηθεί» στη ΣΤ πτέρυγα, όπως και όλοι σχεδόν οι «επώνυμοι» κατηγορούμενοι του «λευκού κολάρου».
Την ίδια ώρα ο στενός συνεργάτης του και εκ των βασικών κατηγορουμένων στο σκάνδαλο της Proton Bank, Π. Κυριακίδης, παρέμενε άφαντος για τέταρτη ημέρα, με αποτέλεσμα να ενισχύονται οι υποψίες ότι έχει ήδη βγει εκτός συνόρων.
Στο μεταξύ χθες, παραδόθηκε εν τέλει το τέως εκτελεστικό μέλος του Δ.Σ. της τράπεζας, Σμαράγδα Λιαρμακοπούλου, η οποία πρόκειται να απολογηθεί την Πέμπτη, ενώ για σήμερα έχουν οριστεί οι απολογίες και των έτερων τριών συλληφθέντων, Τρύφωνα Κολίντζα, Αντώνη Αθανάσογλου και Δημήτρη Σαραμαντή.
Ολοι τους αντιμετωπίζουν βαρύτατα αδικήματα κακουργηματικού χαρακτήρα, τα οποία αφορούν στα 700 και πλέον εκατομμύρια ευρώ που «μεθοδεύτηκε» να εκταμιευθούν από τα ταμεία της τράπεζας για «την ταχεία, άμεση και ανεξέλεγκτη χρηματοδότηση» προς εταιρείες άμεσης ή έμμεσης επιρροής Λαυρεντιάδη.
Ολες οι διαστάσεις του σκανδάλου της Proton, που προκάλεσε ζημία όχι μόνο στην ίδια την τράπεζα και σε όλους ανεξαιρέτως τους μετόχους της, αλλά και στο ελληνικό δημόσιο και μάλιστα σε μια δεινή οικονομική περίοδο για τη χώρα, αναδεικνύονται μέσα από τις 136 σελίδες των κατηγορητηρίων που έχει συντάξει η 2η ειδική ανακρίτρια Αθήνας, Ιωάννα Χατζάκη, σε βάρος των συνολικά 33 εμπλεκομένων.
Σ” αυτά περιγράφεται αναλυτικά η δράση (διαρκής) των φερομένων ως μελών «δομημένης ομάδας που συγκροτήθηκε επιδιώκοντας τη διάπραξη περισσοτέρων κακουργημάτων και ενεργώντας από κοινού μεθόδευσε και πέτυχε την άντληση κεφαλαίων από την Proton Bank που προέρχονταν και από το ελληνικό δημόσιο».
Αναφέρεται «για τη ζημία που προκλήθηκε, ή οπωσδήποτε απειλήθηκε, από τη δράση των κατηγορουμένων»: «Ζημιώσατε την περιουσία της τράπεζας καθόσον διαχειριζόμενοι τα κεφάλαια που εισέρρεαν στην τράπεζα από την εν γένει της δραστηριότητα και από κεφαλαιακή ενίσχυσή της μέσω του ευρωσυστήματος και από το ελληνικό δημόσιο διαθέσατε το συνολικό ποσό των 792.676.000 ευρώ κατά τρόπο επιζήμιο μέσω των πιστοδοτήσεων που εγκρίνατε, εκταμιεύσατε και διαθέσατε εν γνώσει σας με ανεπαρκείς για την τράπεζα εξασφαλίσεις σε παρένθετα πρόσωπα που δήθεν ενεργούσαν ως ανεξάρτητα από τον Λ. Λαυρεντιάδη και ως μη έχοντα σχέση με τα ατομικά και εταιρικά συμφέροντά του, ενώ αληθώς αποτελούσαν στενά συνδεδεμένα με αυτόν πρόσωπα».
Στο κατηγορητήριο γίνεται αναλυτική αναφορά και στην επιβάρυνση εκατομμυρίων που είχε το ελληνικό δημόσιο, μετά την αποκάλυψη του σκανδάλου, κατά την επιχείρηση «διάσωσης» της Proton Bank.
Η πρώτη μεγάλη επιβάρυνση του Δημοσίου προκλήθηκε εξαιτίας του εκμηδενισμού της αξίας των μετοχών της τράπεζας καθώς είχε καλύψει πάνω από 17 εκατομμύρια προνομιούχες μετοχές, ονομαστικής αξίας 4,49 ευρώ η κάθε μια, με τη διάθεση σχεδόν 80 εκατομμυρίων ευρώ, λόγω της υπαγωγής της τράπεζας στις διατάξεις περί στήριξης του τραπεζικού συστήματος. Επισημαίνεται ότι οι υποχρεώσεις της τράπεζας προς μετόχους, κοινούς και προνομιούχους, παρέμειναν στο παθητικό της υπό εκκαθάριση τράπεζας.
Οι επόμενες επιβαρύνσεις για το ελληνικό δημόσιο, σύμφωνα πάντα με το κατηγορητήριο, προήλθαν από την υπαγωγή της Proton στο Ταμείο Χρηματοπιστωτικής Σταθερότητας και στο Ταμείο Εγγύησης Καταθέσεων και Επενδύσεων. Οι επίμαχες υπαγωγές έγιναν με δύο διαφορετικές αποφάσεις που ελήφθησαν αυθημερόν από τον τότε υπουργό Οικονομικών Ευάγγελο Βενιζέλο (9249/9.10.11 και 9250/9.10.11).
Οπως επισημαίνεται, «το Ταμείο Χρηματοπιστωτικής Σταθερότητας επιβαρύνθηκε με την υποχρέωση καταβολής 250 εκατ. ευρώ για την κάλυψη του μετοχικού κεφαλαίου της Νέας Proton Bank. Στη νέα τράπεζα μεταβιβάστηκε μέρος του ενεργητικού και του παθητικού τού υπό ειδική εκκαθάριση τραπεζικού ιδρύματος. Το Ταμείο Εγγύησης Καταθέσεων και Επενδύσεων επιβαρύνθηκε με την υποχρέωση καταβολής 862 εκατ. ευρώ για την κάλυψη της διαφοράς αξίας μεταξύ των μεταβιβασθέντων στο νέο πιστωτικό ίδρυμα από το υπό εκκαθάριση στοιχείων ενεργητικού και παθητικού.
Παράλληλα όμως, η Νέα Proton Bank, στο ενεργητικό της οποίας συμπεριλαμβάνονται κάποια από τα επίμαχα «θαλασσοδάνεια», εμφανίζεται επίσης ζημιωμένη καθώς οι συμβάσεις των περισσότερων εξ αυτών των δανείων καταγγέλθηκαν λόγω παραβίασης συμβατικών υποχρεώσεων των πιστοδοτηθέντων».
Πώς έδρασαν
Τι φέρεται να έκαναν συγκεκριμένα οι εμπλεκόμενοι:
* «Ενώ γνωρίζατε», τονίζεται, «ότι ο Λ. Λαυρεντιάδης είχε την ιδιότητα βασικού μετόχου της ανώνυμης εταιρείας με την επωνυμία “Alapis Ανώνυμος Συμμετοχική, Βιομηχανική και Εμπορική Εταιρεία Φαρμακευτικών και Χημικών Προϊόντων” και σε κάθε περίπτωση ασκούσε καθ” όλο το επίμαχο χρονικό διάστημα (από Δεκέμβριο του 2009 μέχρι τουλάχιστον τον Δεκέμβριο του 2011) αποφασιστική αρμοδιότητα στη λειτουργία της εταιρείας και των συνδεδεμένων με αυτήν εταιρειών που αποτελούσαν τον όμιλο εταιρειών Alapis-Λαυρεντιάδη κι ενώ γνωρίζατε ότι:
α) τον Δεκέμβριο του 2007 η Alapis υπέγραψε σύμβαση ανακυκλούμενης πιστωτικής διευκόλυνσης με κοινοπραξία 9 δανειστριών τραπεζών, πενταετούς διάρκειας, συνολικού ποσού 640.000.000 ευρώ, πληρωτέου στη λήξη του (29.11.2012) με σκοπό τη χρηματοδότηση εξαγορών εταιρειών,
β) ότι ο όμιλος εταιρειών Alapis έως και το 2009 άντλησε σημαντικότατου ύψους κεφάλαια από αυξήσεις μετοχικού κεφαλαίου (817.000.000 ευρώ και 450.000.000 ευρώ) και από τραπεζικό δανεισμό, τα οποία διοχετεύτηκαν σε εξαγορά μεγάλου αριθμού εταιρειών (άνω των 15), σε ίδρυση νέων θυγατρικών σε Ελλάδα και εξωτερικό, με παράλληλες αναδιαρθρώσεις (συγχωνεύσεις, αποσχίσεις κ.λπ.), σε διενέργεια επενδύσεων σε ενσώματα και ασώματα πάγια στοιχεία και σε κάλυψη αναγκών για κεφάλαιο κινήσεως,
γ) ότι η Alapis τον Δεκέμβριο του 2009 επιχείρησε να προχωρήσει σε τιτλοποίηση απαιτήσεών της στο πλαίσιο κάλυψης των αναγκών της για κεφάλαιο κίνησης το οποίο δεν πέτυχε λόγω της δυσμενούς οικονομικής συγκυρίας και,
δ) ότι ο όμιλος Λ. Λαυρεντιάδη (κατά βάση η Alapis) είχε υποχρεώσεις προς τράπεζες συνολικού ύψους 444.000.000 ευρώ (ώστε η συνολική οφειλή του ομίλου και κυρίως της Alapis προς τράπεζες να ανέρχεται την 31.12.2010 στο ποσό του 1.084.000.000 ευρώ), ενόψει της αναμενόμενης λήξης της παραπάνω πίστωσης την 29.11.2012 και της διαφαινόμενης ήδη την εποχή εκείνη επιδείνωσης των εν γένει οικονομικών συνθηκών και της άμεσης ανάγκης εξεύρεσης κεφαλαίων,
*Μεθοδεύσατε την άντληση κεφαλαίων από την Proton Bank Α.Ε. με τη συνεργασία τρίτων φαινομενικά άσχετων με τον άνω όμιλο επιχειρηματιών και των εταιρειών τους, που ενεργούσαν αληθώς κατόπιν οδηγιών και υποδείξεων του Λ. Λαυρεντιάδη αποκλειστικά προς εξυπηρέτηση των ατομικών και εταιρικών συμφερόντων του και όχι προς ευόδωση των υπ” αυτών επικαλούμενων επιχειρηματικών σχεδίων, δυνάμει εικονικών μεταξύ τους συμφωνιών εξαγοράς εταιρειών, κλάδων δραστηριότητας και εν γένει συνεργασιών που χρηματοδοτήθηκαν αποκλειστικά από την άνω τράπεζα.
Για την επίτευξη του σκοπού αυτού ο Λ. Λαυρεντιάδης κατέστη αρχικά βασικός μέτοχος της Proton Bank και ασκώντας πλέον κυριαρχική εξουσία στη λειτουργία της μερίμνησε για την τοποθέτηση ως μελών του Δ.Σ. προσώπων πλήρως ελεγχόμενων από αυτόν, που αποτελούσαν την πλειοψηφία του Δ.Σ., ώστε να διασφαλίσει τη σύμφωνη για τα ατομικά και εταιρικά συμφέροντά του λειτουργία της διοίκησης της τράπεζας.
Κατόπιν τούτου, με τη συνεργασία των εν λόγω προσώπων, προβήκατε τεχνηέντως σε αποδυνάμωση των εσωτερικών ελεγκτικών μηχανισμών της τράπεζας ώστε να καταστεί δυνατή η ταχεία, άμεση και ανεξέλεγκτη χρηματοδότηση του ομίλου εταιρειών Λαυρεντιάδη, μέσω τυπικά άσχετων με τον όμιλο φυσικών και νομικών προσώπων.
Πετύχατε έτσι την εκταμίευση κεφαλαίων της Proton Bank που υπερβαίνουν συνολικά το ποσόν των 700.000.000 ευρώ, μέσω συμβάσεων πιστοδοτήσεως κάθε είδους που διοχετεύτηκαν στον Λ. Λαυρεντιάδη και στις εταιρείες του ομίλου του μέσω των φερόμενων τυπικά ανεξάρτητων από τον όμιλο εταιρειών του πιστοδοτούμενων προσώπων προς όφελός του, ακόμη και υπό περιστάσεις υπεξαιρέσεως επί ζημία της τράπεζας, αφού ενόψει των περιστάσεων υπό τις οποίες εγκρίθηκαν και εκταμιεύτηκαν από την τράπεζα τα ποσά αυτά, με συνοπτικές διαδικασίες, δεν υπήρχε καμία προοπτική ανάκτησής τους».
To κείμενο έχει δημοσιευτεί στην Εφημερίδα των Συντακτών 18-12-2012.
Μετά τις άκαρπες προσπάθειές του να νοσηλευθεί -φρουρούμενος έστω- σε κάποιο από τα νοσοκομεία στα οποία διακομίστηκε το τελευταίο τριήμερο, ο Λαυρέντης Λαυρεντιάδης, που την περασμένη Παρασκευή απολογήθηκε και κρίθηκε προσωρινά κρατούμενος, μεταφέρθηκε τελικά χθες στις φυλακές Κορυδαλλού όπου και θα «φιλοξενηθεί» στη ΣΤ πτέρυγα, όπως και όλοι σχεδόν οι «επώνυμοι» κατηγορούμενοι του «λευκού κολάρου».
Την ίδια ώρα ο στενός συνεργάτης του και εκ των βασικών κατηγορουμένων στο σκάνδαλο της Proton Bank, Π. Κυριακίδης, παρέμενε άφαντος για τέταρτη ημέρα, με αποτέλεσμα να ενισχύονται οι υποψίες ότι έχει ήδη βγει εκτός συνόρων.
Στο μεταξύ χθες, παραδόθηκε εν τέλει το τέως εκτελεστικό μέλος του Δ.Σ. της τράπεζας, Σμαράγδα Λιαρμακοπούλου, η οποία πρόκειται να απολογηθεί την Πέμπτη, ενώ για σήμερα έχουν οριστεί οι απολογίες και των έτερων τριών συλληφθέντων, Τρύφωνα Κολίντζα, Αντώνη Αθανάσογλου και Δημήτρη Σαραμαντή.
Ολοι τους αντιμετωπίζουν βαρύτατα αδικήματα κακουργηματικού χαρακτήρα, τα οποία αφορούν στα 700 και πλέον εκατομμύρια ευρώ που «μεθοδεύτηκε» να εκταμιευθούν από τα ταμεία της τράπεζας για «την ταχεία, άμεση και ανεξέλεγκτη χρηματοδότηση» προς εταιρείες άμεσης ή έμμεσης επιρροής Λαυρεντιάδη.
Ολες οι διαστάσεις του σκανδάλου της Proton, που προκάλεσε ζημία όχι μόνο στην ίδια την τράπεζα και σε όλους ανεξαιρέτως τους μετόχους της, αλλά και στο ελληνικό δημόσιο και μάλιστα σε μια δεινή οικονομική περίοδο για τη χώρα, αναδεικνύονται μέσα από τις 136 σελίδες των κατηγορητηρίων που έχει συντάξει η 2η ειδική ανακρίτρια Αθήνας, Ιωάννα Χατζάκη, σε βάρος των συνολικά 33 εμπλεκομένων.
Σ” αυτά περιγράφεται αναλυτικά η δράση (διαρκής) των φερομένων ως μελών «δομημένης ομάδας που συγκροτήθηκε επιδιώκοντας τη διάπραξη περισσοτέρων κακουργημάτων και ενεργώντας από κοινού μεθόδευσε και πέτυχε την άντληση κεφαλαίων από την Proton Bank που προέρχονταν και από το ελληνικό δημόσιο».
Αναφέρεται «για τη ζημία που προκλήθηκε, ή οπωσδήποτε απειλήθηκε, από τη δράση των κατηγορουμένων»: «Ζημιώσατε την περιουσία της τράπεζας καθόσον διαχειριζόμενοι τα κεφάλαια που εισέρρεαν στην τράπεζα από την εν γένει της δραστηριότητα και από κεφαλαιακή ενίσχυσή της μέσω του ευρωσυστήματος και από το ελληνικό δημόσιο διαθέσατε το συνολικό ποσό των 792.676.000 ευρώ κατά τρόπο επιζήμιο μέσω των πιστοδοτήσεων που εγκρίνατε, εκταμιεύσατε και διαθέσατε εν γνώσει σας με ανεπαρκείς για την τράπεζα εξασφαλίσεις σε παρένθετα πρόσωπα που δήθεν ενεργούσαν ως ανεξάρτητα από τον Λ. Λαυρεντιάδη και ως μη έχοντα σχέση με τα ατομικά και εταιρικά συμφέροντά του, ενώ αληθώς αποτελούσαν στενά συνδεδεμένα με αυτόν πρόσωπα».
Στο κατηγορητήριο γίνεται αναλυτική αναφορά και στην επιβάρυνση εκατομμυρίων που είχε το ελληνικό δημόσιο, μετά την αποκάλυψη του σκανδάλου, κατά την επιχείρηση «διάσωσης» της Proton Bank.
Η πρώτη μεγάλη επιβάρυνση του Δημοσίου προκλήθηκε εξαιτίας του εκμηδενισμού της αξίας των μετοχών της τράπεζας καθώς είχε καλύψει πάνω από 17 εκατομμύρια προνομιούχες μετοχές, ονομαστικής αξίας 4,49 ευρώ η κάθε μια, με τη διάθεση σχεδόν 80 εκατομμυρίων ευρώ, λόγω της υπαγωγής της τράπεζας στις διατάξεις περί στήριξης του τραπεζικού συστήματος. Επισημαίνεται ότι οι υποχρεώσεις της τράπεζας προς μετόχους, κοινούς και προνομιούχους, παρέμειναν στο παθητικό της υπό εκκαθάριση τράπεζας.
Οι επόμενες επιβαρύνσεις για το ελληνικό δημόσιο, σύμφωνα πάντα με το κατηγορητήριο, προήλθαν από την υπαγωγή της Proton στο Ταμείο Χρηματοπιστωτικής Σταθερότητας και στο Ταμείο Εγγύησης Καταθέσεων και Επενδύσεων. Οι επίμαχες υπαγωγές έγιναν με δύο διαφορετικές αποφάσεις που ελήφθησαν αυθημερόν από τον τότε υπουργό Οικονομικών Ευάγγελο Βενιζέλο (9249/9.10.11 και 9250/9.10.11).
Οπως επισημαίνεται, «το Ταμείο Χρηματοπιστωτικής Σταθερότητας επιβαρύνθηκε με την υποχρέωση καταβολής 250 εκατ. ευρώ για την κάλυψη του μετοχικού κεφαλαίου της Νέας Proton Bank. Στη νέα τράπεζα μεταβιβάστηκε μέρος του ενεργητικού και του παθητικού τού υπό ειδική εκκαθάριση τραπεζικού ιδρύματος. Το Ταμείο Εγγύησης Καταθέσεων και Επενδύσεων επιβαρύνθηκε με την υποχρέωση καταβολής 862 εκατ. ευρώ για την κάλυψη της διαφοράς αξίας μεταξύ των μεταβιβασθέντων στο νέο πιστωτικό ίδρυμα από το υπό εκκαθάριση στοιχείων ενεργητικού και παθητικού.
Παράλληλα όμως, η Νέα Proton Bank, στο ενεργητικό της οποίας συμπεριλαμβάνονται κάποια από τα επίμαχα «θαλασσοδάνεια», εμφανίζεται επίσης ζημιωμένη καθώς οι συμβάσεις των περισσότερων εξ αυτών των δανείων καταγγέλθηκαν λόγω παραβίασης συμβατικών υποχρεώσεων των πιστοδοτηθέντων».
Πώς έδρασαν
Τι φέρεται να έκαναν συγκεκριμένα οι εμπλεκόμενοι:
* «Ενώ γνωρίζατε», τονίζεται, «ότι ο Λ. Λαυρεντιάδης είχε την ιδιότητα βασικού μετόχου της ανώνυμης εταιρείας με την επωνυμία “Alapis Ανώνυμος Συμμετοχική, Βιομηχανική και Εμπορική Εταιρεία Φαρμακευτικών και Χημικών Προϊόντων” και σε κάθε περίπτωση ασκούσε καθ” όλο το επίμαχο χρονικό διάστημα (από Δεκέμβριο του 2009 μέχρι τουλάχιστον τον Δεκέμβριο του 2011) αποφασιστική αρμοδιότητα στη λειτουργία της εταιρείας και των συνδεδεμένων με αυτήν εταιρειών που αποτελούσαν τον όμιλο εταιρειών Alapis-Λαυρεντιάδη κι ενώ γνωρίζατε ότι:
α) τον Δεκέμβριο του 2007 η Alapis υπέγραψε σύμβαση ανακυκλούμενης πιστωτικής διευκόλυνσης με κοινοπραξία 9 δανειστριών τραπεζών, πενταετούς διάρκειας, συνολικού ποσού 640.000.000 ευρώ, πληρωτέου στη λήξη του (29.11.2012) με σκοπό τη χρηματοδότηση εξαγορών εταιρειών,
β) ότι ο όμιλος εταιρειών Alapis έως και το 2009 άντλησε σημαντικότατου ύψους κεφάλαια από αυξήσεις μετοχικού κεφαλαίου (817.000.000 ευρώ και 450.000.000 ευρώ) και από τραπεζικό δανεισμό, τα οποία διοχετεύτηκαν σε εξαγορά μεγάλου αριθμού εταιρειών (άνω των 15), σε ίδρυση νέων θυγατρικών σε Ελλάδα και εξωτερικό, με παράλληλες αναδιαρθρώσεις (συγχωνεύσεις, αποσχίσεις κ.λπ.), σε διενέργεια επενδύσεων σε ενσώματα και ασώματα πάγια στοιχεία και σε κάλυψη αναγκών για κεφάλαιο κινήσεως,
γ) ότι η Alapis τον Δεκέμβριο του 2009 επιχείρησε να προχωρήσει σε τιτλοποίηση απαιτήσεών της στο πλαίσιο κάλυψης των αναγκών της για κεφάλαιο κίνησης το οποίο δεν πέτυχε λόγω της δυσμενούς οικονομικής συγκυρίας και,
δ) ότι ο όμιλος Λ. Λαυρεντιάδη (κατά βάση η Alapis) είχε υποχρεώσεις προς τράπεζες συνολικού ύψους 444.000.000 ευρώ (ώστε η συνολική οφειλή του ομίλου και κυρίως της Alapis προς τράπεζες να ανέρχεται την 31.12.2010 στο ποσό του 1.084.000.000 ευρώ), ενόψει της αναμενόμενης λήξης της παραπάνω πίστωσης την 29.11.2012 και της διαφαινόμενης ήδη την εποχή εκείνη επιδείνωσης των εν γένει οικονομικών συνθηκών και της άμεσης ανάγκης εξεύρεσης κεφαλαίων,
*Μεθοδεύσατε την άντληση κεφαλαίων από την Proton Bank Α.Ε. με τη συνεργασία τρίτων φαινομενικά άσχετων με τον άνω όμιλο επιχειρηματιών και των εταιρειών τους, που ενεργούσαν αληθώς κατόπιν οδηγιών και υποδείξεων του Λ. Λαυρεντιάδη αποκλειστικά προς εξυπηρέτηση των ατομικών και εταιρικών συμφερόντων του και όχι προς ευόδωση των υπ” αυτών επικαλούμενων επιχειρηματικών σχεδίων, δυνάμει εικονικών μεταξύ τους συμφωνιών εξαγοράς εταιρειών, κλάδων δραστηριότητας και εν γένει συνεργασιών που χρηματοδοτήθηκαν αποκλειστικά από την άνω τράπεζα.
Για την επίτευξη του σκοπού αυτού ο Λ. Λαυρεντιάδης κατέστη αρχικά βασικός μέτοχος της Proton Bank και ασκώντας πλέον κυριαρχική εξουσία στη λειτουργία της μερίμνησε για την τοποθέτηση ως μελών του Δ.Σ. προσώπων πλήρως ελεγχόμενων από αυτόν, που αποτελούσαν την πλειοψηφία του Δ.Σ., ώστε να διασφαλίσει τη σύμφωνη για τα ατομικά και εταιρικά συμφέροντά του λειτουργία της διοίκησης της τράπεζας.
Κατόπιν τούτου, με τη συνεργασία των εν λόγω προσώπων, προβήκατε τεχνηέντως σε αποδυνάμωση των εσωτερικών ελεγκτικών μηχανισμών της τράπεζας ώστε να καταστεί δυνατή η ταχεία, άμεση και ανεξέλεγκτη χρηματοδότηση του ομίλου εταιρειών Λαυρεντιάδη, μέσω τυπικά άσχετων με τον όμιλο φυσικών και νομικών προσώπων.
Πετύχατε έτσι την εκταμίευση κεφαλαίων της Proton Bank που υπερβαίνουν συνολικά το ποσόν των 700.000.000 ευρώ, μέσω συμβάσεων πιστοδοτήσεως κάθε είδους που διοχετεύτηκαν στον Λ. Λαυρεντιάδη και στις εταιρείες του ομίλου του μέσω των φερόμενων τυπικά ανεξάρτητων από τον όμιλο εταιρειών του πιστοδοτούμενων προσώπων προς όφελός του, ακόμη και υπό περιστάσεις υπεξαιρέσεως επί ζημία της τράπεζας, αφού ενόψει των περιστάσεων υπό τις οποίες εγκρίθηκαν και εκταμιεύτηκαν από την τράπεζα τα ποσά αυτά, με συνοπτικές διαδικασίες, δεν υπήρχε καμία προοπτική ανάκτησής τους».
To κείμενο έχει δημοσιευτεί στην Εφημερίδα των Συντακτών 18-12-2012.
Stella di panna cotta ai frutti rossi / Panna Cotta Star with Mixed Berries
Una stella beneaugurante da portare sulla tavola per la fine dell'anno!
Per la gelatina di frutti rossi: melograna oppure succo d'arancia o di mirtilli, 10g di colla di pesce, 1 cucchiaio di zucchero
Per la panna cotta: 800g di panna fresca, 200g di latte intero, 200g di zucchero semolato, 12g di colla di pesce, 1 baccello di vaniglia.
Per realizzare la gelatina di frutti rossi centrifugate con un ottimo estrattore di succhi come Oscar delle melograne fino ad ottenere 250g di succo. In alternativa potete usare ribes oppure mirtilli o succo d'arancia sanguinella; aggiungete 1 cucchiaio di zucchero semolato e fate riscaldare; incorporate la colla di pesce precedemente ammollata in acqua fredda e distribuite nello stampo rising star Pavonidea. Fate raffreddare in frigo.
Per la panna cotta riscaldate la panna con il latte, tagliate a metà il baccello di vaniglia e ponetelo in infusione nella panna per un paio d'ore. Riscaldate nuovamente, togliete la vaniglia ed aggiungete lo zucchero semolato e la colla di pesce fatta precedentemente ammollare in acqua fredda.
Fate intiepidire il composto e distribuite nello stampo, avendo cura di verificare che la gelatina si sia ben rappresa (cosa che io non ho fatto...), altrimenti la panna cotta, più pesante "scalzerà" la gelatina sottostante.
Mettete tutto in frigorifero e sformate dopo 12 ore, guarnendo con chicchi di melograna o altro frutto.
Panna cotta, Italian for cooked cream, is an Italian dessert made by simmering together cream, milk, sugar and gelatin then letting it cool until set.
- blueberry or orange juice
- 10 gr. (1/3 oz.) of gelatin leaves
- 1 tbsp. of sugar
- 200 gr. (1 cup) of milk
- 200 gr. (1 cup) of granulated sugar
- 12 gr. .(4/10 oz.) of gelatin leaves
- 1 vanilla stick.
To make the panna cotta, heat the heavy cream and the milk in a saucepan, cut the vanilla bean in half and place it in the saucepan to infuse for a few hours. Reheat it again, remove the vanilla stick, add the granulated sugar and the gelatin leaves previously soaked in cold water.
Allow it to cool and add it to the mold, making sure the berry gelatin has set completely (which I failed to do...), otherwise the panna cotta, which is heavier, will 'move' the berry gelatin underneath.
Place the mold in the refrigerator and remove from the mold after 12 hours, garnish with pomegranate or any other fruit you wish to use.
Translated: Gabriella Caruso Reviewed: Amitai Kissinger
Panna cotta, Italian for cooked cream, is an Italian dessert made by simmering together cream, milk, sugar and gelatin then letting it cool until set.
Panna Cotta Star with Mixed Berries
Ingredients for the mixed berry gelatin:
- pomegranate- blueberry or orange juice
- 10 gr. (1/3 oz.) of gelatin leaves
- 1 tbsp. of sugar
For the panna cotta:
- 800 gr. (3 1/2 cups) of heavy cream- 200 gr. (1 cup) of milk
- 200 gr. (1 cup) of granulated sugar
- 12 gr. .(4/10 oz.) of gelatin leaves
- 1 vanilla stick.
Instructions:
To make the berry gelatin, use an excellent juice extractor like the one by Oscar to extract the juice from the pomegranates until you obtain 250 gr. (1 cup) of juice. You may also use currants or blueberries or blood oranges, add 1 tablespoon of granulated sugar and heat the juice; add the gelatin leaves previously soaked in cold water and place in the Pavonidea rising star mold. Place in the refrigerator to cool.To make the panna cotta, heat the heavy cream and the milk in a saucepan, cut the vanilla bean in half and place it in the saucepan to infuse for a few hours. Reheat it again, remove the vanilla stick, add the granulated sugar and the gelatin leaves previously soaked in cold water.
Allow it to cool and add it to the mold, making sure the berry gelatin has set completely (which I failed to do...), otherwise the panna cotta, which is heavier, will 'move' the berry gelatin underneath.
Place the mold in the refrigerator and remove from the mold after 12 hours, garnish with pomegranate or any other fruit you wish to use.
Nella mia cucina:
Estrattore di frutta e verdura OscarStampo Pavoni Rising Star
Piatto e tovaglietta Villa d'Este Home
Hackulous! a Popular Installous Jailbreak App, now GONE!
If you like to jailbreak your iOS Devices, chances are you have Installous installed to together with Cydia, if you don't know them, they are The team behind Installous, the popular jailbreak app that allows for the installation of unofficial iOS apps.
First saw this blogpost at iDownloadBlog, it was just a short note on the Hackulous website:
What's Cookin, Chicago's Top 12 of 2012
This year was also full of culinary travel to places like Seattle, WA for the BlogHer Food Conference in June; a weekend jaunt in Portland, OR for the International Food Bloggers Conference in August; and a week of international travel in Israel (day 1, day 2, & day 3) in September with a few more days I have yet to write about with more pictures to share.
Some other foodie related things I did this year that were fun to be a part of include working with The Center of Food Integrity on a video about the labeling of genetically modified organisms {GMO} products for consumers. I also participated in a local cooking/baking competition with a Chicago online grocery company called Artizone... and ended up being the Grand Prize Winner for my Caramel Apple Spice Cupcakes with some TV time on a local morning news show.
Joel has been more involved in the kitchen with me, especially during the holidays. He's mastered some dishwasher tasks so he's moving up in the kitchen! He's also taken an interest in grocery shopping with me as we go through the aisles and talk about different ingredients, flavors, textures, cuisines and cultures. Joel's going to get a taste of the world without leaving home before he even starts school at this rate! :)
On the personal front, I've lived through a divorce, transitioned into single parenthood smoothly and I'm juggling work, home life, and furthering my education in the pharmaceutical industry all with a routine in place. Joel continues to be such amazing son and together we've made a new home and lives for ourselves as a family. I feel stronger, empowered and so blessed with the things that I have in my life. We even welcomed a new face into our kitchen and at our table - The Baron. He's such a wonderful, loving person to both of us who continues to make us smile and laugh everyday.
Overall, it was a fun year despite some ups and downs but overall it was delicious as ever. I'm not sure what the 2013 year will bring but I can only hope it's full of more food, fun and family! Here's wishing you a happy and prosperous new year for 2013 and a look back at the top 12 recipes viewed on What's Cookin, Chicago this past year...
CHOCOLATE BÛCHE DE NOËL
A CHRISTMAS SURPRISE
“What?!” my son exclaimed, his voice dripping with disbelief and just a hint of sarcasm. “Christmas? We’re celebrating Christmas? I don’t remember you guys doing anything for Christmas since we were kids and then only once or twice because Grandmère and Grandpère were visiting!” Well, he forgets last year, but this is pretty much true. Yet once in a while my husband feels not so much the pang of nostalgia as the occasional urgent need to reassert himself in a household of Jews. Even before the eighth Hanukkah candle was lit, before the last Hanukkah presents were purchased and exchanged, my husband began talking about Christmas.
Calling my husband a lapsed Catholic does a great disservice to his disconnect, his total repudiation of the religion in which he was raised. Since our sons were born, he has urged me to raise the boys Jewish, delighting, albeit from a respectful yarmulke-less distance, in each Shabbat meal, Passover Seder, the Hanukkah festivities. The glow and shimmer of festive candles, the peaceful warmth radiating throughout our home with each celebration, the scent of freshly baked Challah never fail to bring a smile to his face. Christmas traditions have always been eschewed, overshadowed by Menorahs, dreidls and potato latkes.
Our sons have never felt anything but Jewish even when winter vacations were spent hanging tinsel and shiny baubles from a hand-cut evergreen and placing tiny figurines of (according to our then-six-year-old son) “Joseph, a lady, a baby and some cows” on the mantle at their grandparents’ house. That long-ago surprise visit by le Père Noël himself fooled neither of our sensible – and Jewish – sons. They knew without a doubt that it was Tonton Claude behind that cotton fluff of a white beard. They have never missed Christmas, neither craved nor asked for it, not once wondered why they didn’t celebrate something that all of their friends did.
I can count the number of times we had a Christmas tree. The first was that lone year that we hosted my in-laws, a tree no higher than our younger son. My husband couldn’t have been more excited or taken a greater pleasure in his arts-and-crafts project with his sons, then maybe 4 and 6 years of age, that the advent of Christmas afforded. The three of them tromped out into the misty city to the market where they purchased a sack full of whole walnuts in their shells; their circuitous route then took them to the grocery store where a plastic tube of empty escargot shells was added to the booty, the seductive swirls so elegant and just perfect for the tree. Then home, stopping along the way for a spray can or two of sparkly gold paint. Once back at the apartment, newspaper spread across the marble floor, plate of cookies never far from small hands, they spray painted all the walnuts and shells gold, strung them and wrapped them round and round the tree. We dug out the shoebox containing how many years of handmade ornaments from preschool and we stood back and behold a glorious tree!
The second time was about four or five years ago when older son, then in high school, initiated the Christmas proceedings. Out of the blue he began begging us to put up a tree. Now, as anyone knows, I am a sucker for Christmas trimmings: the lush swags of greenery dotted with red bows, the gay garlands of colored bulbs flashing and glowing, the shimmering tinsel, the ever-so elegant fairy lights. The music, the carols, the sappy old holiday movies. So when he decided that we absolutely had to have a Christmas tree – no explanation was necessary and none given any more than “Why not? We are half Christian and can have a tree if we want!” I pretended to argue, my “absolutely not in my home” may have sounded less than firm while husband, the more dubious of us two, put his foot down, insisting that if Clem brought home a tree then Clem would be the one to drag it right out of the apartment again as soon as the holiday was over. And sure enough if Clem didn’t dash right out and drag one home and prop it up in the living room. Didn’t think he had either the gumption or the energy (mostly the energy...this was an adolescent, after all). We then decorated and enjoyed a lovely Christmas Eve meal in front of that damn tree… which was still hanging around a month or so later, son having decided that it was not up to him to remove the now-rotting tree or clean up the pine needles now scattered across the floor. Or if it was, then it was purely up to him to decide when he would be ready to drag it out of the house.
This year, husband asked for a low-key Christmas. No decorations – there is still barely room to move through the apartment and tabletops are still crowded with objects not yet stored – simply a nice meal en famille, some traditional smoked salmon, foie gras, boudin blanc… and small gifts all around. And a bûche. My husband has been asking me to make a bûche for the last few Christmasses. He has hinted, asked outright, cut out recipes and photographs from magazines and tacked them up on the kitchen wall. He has poked and teased and outright begged for that bûche. But to no avail. Until this week. I made that bûche. Aren’t we all full of little surprises?
A selection of my favorite holiday dessert recipes:
Chocolate Chestnut Fondant
Chocolate Chestnut Layer Cake
Chocolate Chestnut Charlotte
Gingerbread Macarons with Chocolate Chestnut Cognac Ganache
Decadent Chocolate Cake with Christmas Spices
CHRISTMAS BÛCHE – BÛCHE DE NOËL
For the Genoise:
This is a magnificent genoise for any jellyroll cake any time of the year.
4 large eggs, separated
½ cup (100 g) sugar
½ tsp vanilla
4/5 cup (100 g) flour
Powdered/confectioner’s sugar and a sifter.
Preheat the oven to 375°F (190°C). Line a 15 ½ x 10 ½ x ¾ inch (40 x 27 x 2 cm) jellyroll pan with parchment paper and lightly butter the parchment. Have a clean dishtowel larger than the jellyroll pan as well as a clean flat baking sheet ready.
Separate the eggs, placing the yolks in large mixing bowl and the whites in a very clean medium-sized bowl (I prefer plastic). If you like, add a tiny pinch of salt and 2 drops lemon juice to the whites to help stabilize them. Add the sugar to the yolks and beat with an electric mixer on high until thick, creamy and pale; Beat in the vanilla.
Using very clean beaters, beat the whites until stiff peaks hold and the meringue is very thick. Fold the whites into the yolk/sugar mixture gently but firmly using a spatula, a third of the whites at a time. Do not over mix/fold but do make sure there are no more clumps of whites visible.
Spread the batter evenly in the parchment-lined jellyroll pan. Bake in the preheated oven for about 15 minutes or until puffed, golden and the cake springs back when lightly pressed.
Remove from the oven. Immediately slide the parchment paper and cake together onto the large flat baking sheet. Invert the warm jellyroll pan and place on top of the genoise and, holding both the jellyroll pan and the baking sheet firmly together, flip them over and remove the baking sheet; the top of the genoise is now face down while the parchment paper is up. Peel off the parchment paper. Dust a light layer of powdered sugar all over the genoise and then place the clean dishtowel over the genoise. Once again place the clean baking sheet inverted on the dishtowel-covered cake and, holding the baking sheet and the jellyroll pan firmly together, flip. Remove the jellyroll pan.
You should now have the warm genoise topside up on the clean dishtowel on the flat baking sheet. Dust the top of the genoise with a light layer of powder sugar and, starting on a short end of the cake, roll the genoise up – gently but as tightly as possible without crushing or breaking the cake - in the towel (the towel will be rolled up with the cake). Allow to cool completely.
For the Cointreau Sugar Syrup:
Scant half cup (100 ml) water
Scant 3/8 cup (80 g) sugar
2 Tbs Cointreau or Grand Marnier
Place the water with the sugar in a small saucepan and bring to the boil. Let boil for 2 minutes then remove from the heat. Stir in the Cointreau. Set aside to cool to room temperature.
For the Chocolate Buttercream and the Chocolate Chestnut Mascarpone Filling:
8 Tbs (120 g) unsalted butter, softened to room temperature
12 oz (350 g) powdered/confectioner’s sugar
2 oz (50 g) unsweetened cocoa powder
4 Tbs boiling water
7 – 8 ½ oz (200 – 250 g) fresh mascarpone cheese
3 ½ oz (100 g) sweetened chestnut cream (crème de marrons)
1 Tbs Cointreau, optional
Place the soft butter with the powdered sugar in a mixing bowl and beat until well blended, light and fluffy. Add the cocoa powder and the hot water and beat until well blended and creamy.
Divide the Chocolate Buttercream evenly in two and reserve one portion to frost the bûche. Place the rest in a large mixing bowl. Beat in the chestnut cream and then beat in the mascarpone little by little until desired consistency and flavor (I added more mascarpone to temper the sweetness). Add a tablespoon of Cointreau if desired.
Assemble the bûche:
When the genoise is completely cool, carefully unroll and slide off the dishtowel and onto a clean sheet of parchment paper. Brush a generous amount of the Cointreau Syrup all over the genoise, as much or as little as desired. Spread the Chocolate Chestnut Mascarpone evenly over the genoise. Starting at the short end of the genoise (the end rolled up in the towel to cool), roll up the cake. When completely rolled, scrape off any chocolate filling that has oozed out. Using a sharp or serrated knife, trim off both ends of the bûche to even out the ends. Very carefully, lift the bûche onto the serving platter, placing the seam side down on the platter.
At this point, I covered the bûche and the platter with plastic wrap and refrigerated it for several hours to allow the filling to firm up.
Before serving, spread the Chocolate Buttercream all over the bûche and decorate as desired.
Serve, slicing with a very sharp or serrated knife.
“What?!” my son exclaimed, his voice dripping with disbelief and just a hint of sarcasm. “Christmas? We’re celebrating Christmas? I don’t remember you guys doing anything for Christmas since we were kids and then only once or twice because Grandmère and Grandpère were visiting!” Well, he forgets last year, but this is pretty much true. Yet once in a while my husband feels not so much the pang of nostalgia as the occasional urgent need to reassert himself in a household of Jews. Even before the eighth Hanukkah candle was lit, before the last Hanukkah presents were purchased and exchanged, my husband began talking about Christmas.
Calling my husband a lapsed Catholic does a great disservice to his disconnect, his total repudiation of the religion in which he was raised. Since our sons were born, he has urged me to raise the boys Jewish, delighting, albeit from a respectful yarmulke-less distance, in each Shabbat meal, Passover Seder, the Hanukkah festivities. The glow and shimmer of festive candles, the peaceful warmth radiating throughout our home with each celebration, the scent of freshly baked Challah never fail to bring a smile to his face. Christmas traditions have always been eschewed, overshadowed by Menorahs, dreidls and potato latkes.
Our sons have never felt anything but Jewish even when winter vacations were spent hanging tinsel and shiny baubles from a hand-cut evergreen and placing tiny figurines of (according to our then-six-year-old son) “Joseph, a lady, a baby and some cows” on the mantle at their grandparents’ house. That long-ago surprise visit by le Père Noël himself fooled neither of our sensible – and Jewish – sons. They knew without a doubt that it was Tonton Claude behind that cotton fluff of a white beard. They have never missed Christmas, neither craved nor asked for it, not once wondered why they didn’t celebrate something that all of their friends did.
I can count the number of times we had a Christmas tree. The first was that lone year that we hosted my in-laws, a tree no higher than our younger son. My husband couldn’t have been more excited or taken a greater pleasure in his arts-and-crafts project with his sons, then maybe 4 and 6 years of age, that the advent of Christmas afforded. The three of them tromped out into the misty city to the market where they purchased a sack full of whole walnuts in their shells; their circuitous route then took them to the grocery store where a plastic tube of empty escargot shells was added to the booty, the seductive swirls so elegant and just perfect for the tree. Then home, stopping along the way for a spray can or two of sparkly gold paint. Once back at the apartment, newspaper spread across the marble floor, plate of cookies never far from small hands, they spray painted all the walnuts and shells gold, strung them and wrapped them round and round the tree. We dug out the shoebox containing how many years of handmade ornaments from preschool and we stood back and behold a glorious tree!
The second time was about four or five years ago when older son, then in high school, initiated the Christmas proceedings. Out of the blue he began begging us to put up a tree. Now, as anyone knows, I am a sucker for Christmas trimmings: the lush swags of greenery dotted with red bows, the gay garlands of colored bulbs flashing and glowing, the shimmering tinsel, the ever-so elegant fairy lights. The music, the carols, the sappy old holiday movies. So when he decided that we absolutely had to have a Christmas tree – no explanation was necessary and none given any more than “Why not? We are half Christian and can have a tree if we want!” I pretended to argue, my “absolutely not in my home” may have sounded less than firm while husband, the more dubious of us two, put his foot down, insisting that if Clem brought home a tree then Clem would be the one to drag it right out of the apartment again as soon as the holiday was over. And sure enough if Clem didn’t dash right out and drag one home and prop it up in the living room. Didn’t think he had either the gumption or the energy (mostly the energy...this was an adolescent, after all). We then decorated and enjoyed a lovely Christmas Eve meal in front of that damn tree… which was still hanging around a month or so later, son having decided that it was not up to him to remove the now-rotting tree or clean up the pine needles now scattered across the floor. Or if it was, then it was purely up to him to decide when he would be ready to drag it out of the house.
This year, husband asked for a low-key Christmas. No decorations – there is still barely room to move through the apartment and tabletops are still crowded with objects not yet stored – simply a nice meal en famille, some traditional smoked salmon, foie gras, boudin blanc… and small gifts all around. And a bûche. My husband has been asking me to make a bûche for the last few Christmasses. He has hinted, asked outright, cut out recipes and photographs from magazines and tacked them up on the kitchen wall. He has poked and teased and outright begged for that bûche. But to no avail. Until this week. I made that bûche. Aren’t we all full of little surprises?
A selection of my favorite holiday dessert recipes:
Chocolate Chestnut Fondant
Chocolate Chestnut Layer Cake
Chocolate Chestnut Charlotte
Gingerbread Macarons with Chocolate Chestnut Cognac Ganache
Decadent Chocolate Cake with Christmas Spices
CHRISTMAS BÛCHE – BÛCHE DE NOËL
For the Genoise:
This is a magnificent genoise for any jellyroll cake any time of the year.
4 large eggs, separated
½ cup (100 g) sugar
½ tsp vanilla
4/5 cup (100 g) flour
Powdered/confectioner’s sugar and a sifter.
Preheat the oven to 375°F (190°C). Line a 15 ½ x 10 ½ x ¾ inch (40 x 27 x 2 cm) jellyroll pan with parchment paper and lightly butter the parchment. Have a clean dishtowel larger than the jellyroll pan as well as a clean flat baking sheet ready.
Separate the eggs, placing the yolks in large mixing bowl and the whites in a very clean medium-sized bowl (I prefer plastic). If you like, add a tiny pinch of salt and 2 drops lemon juice to the whites to help stabilize them. Add the sugar to the yolks and beat with an electric mixer on high until thick, creamy and pale; Beat in the vanilla.
Using very clean beaters, beat the whites until stiff peaks hold and the meringue is very thick. Fold the whites into the yolk/sugar mixture gently but firmly using a spatula, a third of the whites at a time. Do not over mix/fold but do make sure there are no more clumps of whites visible.
Spread the batter evenly in the parchment-lined jellyroll pan. Bake in the preheated oven for about 15 minutes or until puffed, golden and the cake springs back when lightly pressed.
Remove from the oven. Immediately slide the parchment paper and cake together onto the large flat baking sheet. Invert the warm jellyroll pan and place on top of the genoise and, holding both the jellyroll pan and the baking sheet firmly together, flip them over and remove the baking sheet; the top of the genoise is now face down while the parchment paper is up. Peel off the parchment paper. Dust a light layer of powdered sugar all over the genoise and then place the clean dishtowel over the genoise. Once again place the clean baking sheet inverted on the dishtowel-covered cake and, holding the baking sheet and the jellyroll pan firmly together, flip. Remove the jellyroll pan.
You should now have the warm genoise topside up on the clean dishtowel on the flat baking sheet. Dust the top of the genoise with a light layer of powder sugar and, starting on a short end of the cake, roll the genoise up – gently but as tightly as possible without crushing or breaking the cake - in the towel (the towel will be rolled up with the cake). Allow to cool completely.
For the Cointreau Sugar Syrup:
Scant half cup (100 ml) water
Scant 3/8 cup (80 g) sugar
2 Tbs Cointreau or Grand Marnier
Place the water with the sugar in a small saucepan and bring to the boil. Let boil for 2 minutes then remove from the heat. Stir in the Cointreau. Set aside to cool to room temperature.
For the Chocolate Buttercream and the Chocolate Chestnut Mascarpone Filling:
8 Tbs (120 g) unsalted butter, softened to room temperature
12 oz (350 g) powdered/confectioner’s sugar
2 oz (50 g) unsweetened cocoa powder
4 Tbs boiling water
7 – 8 ½ oz (200 – 250 g) fresh mascarpone cheese
3 ½ oz (100 g) sweetened chestnut cream (crème de marrons)
1 Tbs Cointreau, optional
Place the soft butter with the powdered sugar in a mixing bowl and beat until well blended, light and fluffy. Add the cocoa powder and the hot water and beat until well blended and creamy.
Divide the Chocolate Buttercream evenly in two and reserve one portion to frost the bûche. Place the rest in a large mixing bowl. Beat in the chestnut cream and then beat in the mascarpone little by little until desired consistency and flavor (I added more mascarpone to temper the sweetness). Add a tablespoon of Cointreau if desired.
Assemble the bûche:
When the genoise is completely cool, carefully unroll and slide off the dishtowel and onto a clean sheet of parchment paper. Brush a generous amount of the Cointreau Syrup all over the genoise, as much or as little as desired. Spread the Chocolate Chestnut Mascarpone evenly over the genoise. Starting at the short end of the genoise (the end rolled up in the towel to cool), roll up the cake. When completely rolled, scrape off any chocolate filling that has oozed out. Using a sharp or serrated knife, trim off both ends of the bûche to even out the ends. Very carefully, lift the bûche onto the serving platter, placing the seam side down on the platter.
At this point, I covered the bûche and the platter with plastic wrap and refrigerated it for several hours to allow the filling to firm up.
Before serving, spread the Chocolate Buttercream all over the bûche and decorate as desired.
Serve, slicing with a very sharp or serrated knife.
Multiply discounted Deals, with Php 3,000 off on Items on SALE
If you have an Multiply account, chances are you had this email offering about discounted deals that they offering with Php 3,000 cut on regular items.
Read more »
So if you haven't received the invitation yet, go ahead and click the link here http://discounteddeals.multiply.com/ and update your subscription and get that Php 3,000 discount on that gadget that you've always wanted.
Salted Caramel Marshmallows
So, when I first saw the recipe, I immediately thought that this was going to be pretty involved. It may seem that way, but it really isn't. To break it down, it starts off by making a syrup which is then poured into a stand mixer with gelatin. The mixture is then whipped to incorporate some air. Meanwhile, a caramel is made and some is incorporated into the freshly whipped marshmallows. The caramel-swirled marshmallow mixture is then transferred into a pan to set for several hours. Once set, the marshmallows are cut to size and dusted with sugar and cornstarch to prevent sticking to each other.
This is a recipe that takes some time to make but trust me, it's well worth it! These homemade marshmallows make great gifts and can be enjoyed throughout the winter with all those mugs of hot chocolate that you'll be having!
Salted Caramel Marshmallows
Yield: 2 dozen 1 ½-inch mallows
Ingredients
- The Swirl
- 1/3 cup sugar
- 2 tablespoons water
- 1 teaspoon light corn syrup
- 3 tablespoons cream
- 1/8 teaspoon sea salt
- The Bloom
- 4 1/2 teaspoons unflavored powdered gelatin
- 1/2 cup cold water
- The Syrup
- 3/4 cup sugar
- 1/2 cup light corn syrup, divided
- 1/4 cup water
- 1/4 teaspoon salt
- The Mallowing
- 2 teaspoons pure vanilla extract
- 1/2 cup Classic Coating plus more for dusting (recipe follows)
- Classic Coating
- 1 1/2 cups confectioners sugar
- 1 cup cornstarch or potato starch
- For the Classic Coating: Sift the ingredients together in a large bowl or combine them in a food processor. Store it in an airtight container; it keeps forever.
- For the Classic Vanilla Marshmallows: Lightly coat an 8-by-8-inch baking pan with cooking spray.
- Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
- Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
- When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
- Sea Salt Caramel Swirl Marshmallows: Stir together the sugar, water, and corn syrup in a small saucepan over high heat. Stir until the sugar is dissolved and the syrup comes to a bubble. From this point on, do not stir the syrup; just occasionally swirl the pan gently. When the caramel reaches a light amber color, remove the pan from the heat and quickly whisk in the cream. The caramel will bubble violently, so be careful. Whisk in the salt. Transfer the caramel to a medium bowl.
- Whip up a batch of Classic Vanilla batter. Working quickly, scoop about a quarter of the finished batter into the bowl with the caramel. Whisk the mixture together until well blended. Scrape the caramel marshmallow back into the bowl with the vanilla batter and, using a large spatula and a figure-eight motion, fold and swirl the two together. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners and flatten the top. Sift coating evenly and generously over the top. Let it set for 8 hours in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces and dip the sticky edges in more coating, patting off the excess. After a day or two of storage, these mallows may need to be redusted with coating.
Spinach Ranch Dip
I plan on making this dip again since it was so easy to do and it was a nice things to serve with cut up veggies. The Superbowl is around the corner so I'm tucking this recipe to use in a few weeks! You can make this in advance to really draw out the ranch flavor from the dressing... that is, if you can manage to hold off from eating it after you make it!
Spinach Ranch Dip
recipe from Kraft
recipe from Kraft
1 pkg. (8 oz.) Cream Cheese, softened
1 cup Sour Cream
1 env. (1 oz.) ranch salad dressing mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
½ cup chopped red peppers
1 cup Sour Cream
1 env. (1 oz.) ranch salad dressing mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
½ cup chopped red peppers
Combine cream cheese spread, sour cream and dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refrigerate several hours or until chilled.
Nokia Asha 205 Dual SIM with Facebook button now Available
Another Asha is released by Nokia, this time it's another first on their featured phone to have a F-Facebook button, the Nokia Asha 205 now available on stores nationwide.
Read more »
The new Nokia Asha 205 featured Dual-SIM with a 2.4-inch display and a 0.3-megapixel camera, it's a full QWERTY keypad and have a Bluetooth for it's wireless connectivity.
Read more »
Globe Promo - Cloudfone Trade-In Rush Promo
Globe Telecom have a new promo called the Cloudfone Trade-In Rush, the promo is simple just trade-in your old phone for a brand new Cloudfone device.
The promo is available in Cloudfone kiosks located in SM Sta. Mesa, Star Mall EDSA-Shaw, and Central Mall Biñan Laguna from December 8, 2012 to February 7, 2013 (Promo Duration) to trade in for a discount when you purchase any of the following Android Cloudfone units.
Read more »Short Ribs Braised in Red Wine
Normally for a recipe like this, I would use my slow cooker/crockpot. But considering I had some time on the weekend to make this in the oven, I went that route, as written below. If you prefer the ease of a crockpot, follow the directions below but transfer everything into a slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours. We loved this over mashed potaoes but it works well with polenta or rice too!
Short Ribs Braised in Red Wine
recipe adapted from The New Best Recipe
2 pounds bone-in English-style short ribs, trimmed of excess fat and silver skin
1 cup dry red wine
1 large onions, chopped
1 medium carrots, chopped
1/2 large celery rib, chopped
3 medium garlic cloves, pressed
1/4 cup all-purpose flour
1 1/3 cups low-sodium chicken broth
1/2 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon minced fresh thyme leaves
1 bay leaf
1/2 teaspoon tomato paste
Adjust an oven rack to the lower-middle position and preheat oven to 450 degrees. Arrange the short ribs bone-side down in a single layer in a large pan; season with salt and pepper to taste.
Roast until the meat begins to brown, about 45 minutes. Drain off all the liquid and fat with a bulb baster and discard. Return the pan to the oven and continue to cook until the meat is well browned, 15 to 20 minutes longer.
Transfer the ribs to a large plate; set aside. Drain off the fat to a small bowl and reserve (remember that the handle is hot!). Reduce the oven temperature to 300 degrees. Place the pan on stovetop set at medium heat. Add the wine and bring to a simmer, scraping up the browned bits on the pan bottom with a wooden spoon. Set the pan with the wine aside.
Heat 1 tablespoon of the reserved fat in a large Dutch oven over medium-high heat. Add the onions, carrots and celery. Saute, stirring occasionally, until the vegetables soften, about 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour until combined. Stir in the wine from the pan, the chicken broth, tomatoes, rosemary, thyme, bay leaves, tomato paste and salt and pepper to taste. Bring to a boil and add the short ribs, completely submerging the meat in the liquid.
Cover the pot, place it in the 300 degree oven and simmer until the ribs are tender, about 2 hours. Transfer the pot to a wire rack and cool, partially covered, until warm, about 2 hours.
Transfer the ribs from the pot to a large plate or container, removing the excess vegetables that may cling to the meat. Discard any loose bones that have fallen away from the meat. Strain the braising liquid into a medium bowl, pressing out the liquid from the solids; discard the solids. Cover the ribs and liquid separately and refrigerate overnight.
The next day, spoon off and discard the solidified fat from the reserved braising liquid. Add the defatted liquid to the Dutch oven and bring to a simmer, stirring occasionally. Adjust the seasoning with salt and pepper to taste. Submerge the ribs in the liquid and return to a simmer. Reduce the heat to medium and cook, partially covered, until the ribs are heated through and the onions and parsnips are tender, about 5 minutes longer. Stir in the bacon.
Serve hot. Goes great with mashed potatoes!
Serve hot. Goes great with mashed potatoes!
TRADITIONAL APPLE KUCHEN
A HOLIDAY BREAD BAKING BUDDY
Long ago during my college years, I joined my aunt and uncle for the holidays at their forest green house on Long Island. My grandmother and two older cousins were there as well. The day after grandma joined us, she let us know that she planned on baking – not usually her strong point. I, for one, was just a little surprised but waited expectantly to see what she had up her sleeve. You see, my grandmother was one of those women whose cooking repertoire came straight from the Old Country, arriving on that steamer with her own mother from Russia. Cabbage soup, liver and onions, stews, heavy, earthy foods meant to stave off hunger and warm both body and soul. And sweets were definitely not a part of her culinary heritage.
My grandmother, like her daughter, my mother, cooked with a heavy hand, their meals as delicate as a brick over the head. Liver arrived to the table looking and tasting for all the world like shoe leather, their cabbage soup heady with the scent of, well the unsubtle stench of boiled cabbage. Borscht and gefilte fish came from a jar, knishes and bagels from the local bakery. There was little or no baking. My grandmother relied on purchased baked goods, Rugelach for New Year, Hamentaschen for Purim, Challahs for Shabbat… ice cream being her passion and the old standby for all other desserts and snacks. So I was a little more than astonished when she proclaimed that she had asked her neighbor for a recipe and she planned on baking with her granddaughters.
Grandma proceeded to pull out a folded piece of lined paper from her handbag, the kind of paper ripped out of a notebook schoolchildren use to write poems and draw pictures on, a smile lighting up her face. She told us of a wonderful apple strudel she had tasted recently, served to her by friend who lived in the same apartment complex as she. After enjoying a slice – or two (if I know anything about my grandma) – she asked this friend to write the instructions down for her. And voilà! There she was with her friend’s “secret” recipe for the best apple strudel in the world! My grandmother brandished the piece of paper proudly, gathering her three granddaughters around her excitedly. We watched, anticipating the pleasure. She unfolded the piece of paper and a look of confusion spread over her lined face. She placed the paper on the kitchen counter and said “don’t worry, we’ll figure it out.” And on that piece of notebook paper was written in a big, looped scrawl:
Flour
Sugar
Salt
Baking powder
Apples
Grape jelly
Raisins
We never tasted that perfect Apple Strudel but I learned an important lesson about family recipes, our grandmothers’ recipes: they are passed down from mother to child or grandchild or over from friend to friend by show, by baking together. Not by handing over a heavy tome filled with precisely detailed instructions. Family specialities are orally transmitted, recipes born of the tradition of cooking and baking together, tiny hands next to larger, experienced hands kneading dough, weighing flour, choosing apples. Cakes and breads and favorite dishes are learned at the elbow of the one in whose memory the ingredients, measurements and techniques are etched. Who would ever even have thought of capturing these recipes, these traditions in meticulous exactitude, in black and white? And so I never learned how to make what I consider a quintessentially Old World Jewish baked good: Apple Kuchen. Oh, I have looked through many a cookbook, but could never settle on one. The pages of my time-worn copy of The Settlement Cookbook that I found pushed towards the back of the top lefthand cupboard in my mother’s kitchen are marked with strips of paper, on one of those pages a plethora of Kuchen recipes, tempting me. But when I crave a particular food, a baked good, forever, when I have built up my own expectations to a dizzying height, I fear the disappointment of an untried recipe, a failed mess left uneaten, my hopes dashed, my craving left in ashes and dust. And so time passed and my craving continued as strong as ever, a desire left unfulfilled.
Until now. The Bread Baking Babes December baking adventure, hosted by Gretchen of Provecho Peru, was Apple Kuchen! I haven’t had much time for blogging or baking events lately but this one had my name written all over it! And I jumped right in! This would, I assumed, be the ultimate of all Kuchen recipes and, as I scrolled through the images of the Babes’ finished Kuchen, I knew it had to be extra special and perfect. And since anything apple is my husband’s favorite for both breakfast and snack, I was also assured that this Apple Kuchen would go down a treat. And who knows? Maybe this will be a recipe that becomes a tradition in my own household.
I am sharing this Apple Kuchen with Susan of Wild Yeast (and one of the Bread Baking Babes) for Yeastspotting.
APPLE KUCHEN
You can find the original recipe on Gretchen’s BBB blog post here.
Here is mine with a few changes:
Crumb Topping:
½ cup (65 g) flour
½ cup packed (100 g) light brown sugar
3 Tbs (45 g) unsalted butter
In a medium bowl, combine flour and brown sugar. Using a pastry blender or your fingers, cut/rub in butter until the mixture resembles coarse crumbs. Set aside.
Apples:
4 cups apple slices (about 4 baking apples)
1/3 cup (60/65 g) granulated brown sugar
1 heaping Tbs (20 g) flour
1 tsp mixed spice *
1 Tbs lemon juice
* You can use Apple Pie Spice or even Pumpkin Pie Spice. Or make your own – see Susan’s recipe. I used Pflaumenmus Gewürz from Germany which contains cinnamon, anise, lemon peel, cloves, ginger and star aniseed.
Peel, core and slice the apples and place in a bowl large enough to toss with the other ingredients. Add the flour, the sugar and the ground spices and toss to evenly coat the apples with the dry ingredients, making sure there are no clumps or pockets of dry ingredients. Toss in the lemon juice. Set aside.
Apple Kuchen:
2 ¼ - 2 ¾ cups (300 – 365 g) flour, divided
1 package (7 g) dry or active dry yeast
½ cup (125 ml) milk (I used 2% low fat)
½ cup (100 g) granulated white sugar
¼ cup (60 g) salted butter
½ tsp salt
2 eggs at room temperature
2 – 3 Tbs slivered blanched almonds, optional.
Butter the bottom and sides of a 13x9x2 (33x23x5-cm) baking pan or baking dish **.
Place 1 cup (65 g) of the flour with the dry yeast in a large mixing bowl.
Heat the milk, the sugar, the butter and the salt in a medium saucepan over low heat until warm; the butter will be almost but not completely melted. Remove from the heat and stir until the butter is completely melted then pour over the flour and yeast in the mixing bowl. Add the eggs and beat the batter with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and continue beating the batter on high speed for 2 minutes, scraping down the sides of the bowl as necessary. Beat in as much of the remaining flour, adding and beating in about 2 tablespoons at a time, needed until you have a stiff batter (I added all of the remaining flour except for about a tablespoon and a half) – the last few tablespoons can be stirred in if it gets too difficult with the electric mixer.
Spread the batter evenly in the prepared baking pan or dish. Layer or spread the prepared apples in a thick layer on top of the batter. Sprinkle evenly with the Crumb Topping finishing off with the slivered almonds if desired. Cover the baking pan with a piece of plastic and then a clean kitchen towel and allow the batter to rise for 1 hour.
Preheat the oven to 375°F (190°C).
** As I used a glass baking dish, I preheated and baked the Kuchen in a 350°F (180°C) oven. I am not sure that lowering the oven, even if glass heats and retains heat differently than metal, made a difference except in cooking time.
Remove the towel and plastic and bake the Apple Kuchen in the preheated oven for about 30 minutes or so (Mine baked for 1 hour in the slightly smaller baking dish at the lower heat) or until the apples are tender and the topping is crisped and browned.
Remove from the oven and allow to cool at least slightly before slicing, serving and eating. Gretchen serves hers with a whipped cream cheese topping. This would also be marvelous with a scoop of ice cream or a dollop of whipped cream. We eat this as is for breakfast with our coffee.
A yeasted coffee cake such as a Fruit Kuchen is best eaten rather quickly, the same day or within a day or two as it tends to dry out. This is a fabulous treat for a holiday or post-holiday brunch!
Wishing all of my friends a Merry, Joyous, Peaceful Holiday Season. Thank you for the greatest gifts of all - your friendship, kindness, generosity, encouragement and support. And the smiles and laughter. These are indeed the best gifts I could possibly receive.
Long ago during my college years, I joined my aunt and uncle for the holidays at their forest green house on Long Island. My grandmother and two older cousins were there as well. The day after grandma joined us, she let us know that she planned on baking – not usually her strong point. I, for one, was just a little surprised but waited expectantly to see what she had up her sleeve. You see, my grandmother was one of those women whose cooking repertoire came straight from the Old Country, arriving on that steamer with her own mother from Russia. Cabbage soup, liver and onions, stews, heavy, earthy foods meant to stave off hunger and warm both body and soul. And sweets were definitely not a part of her culinary heritage.
My grandmother, like her daughter, my mother, cooked with a heavy hand, their meals as delicate as a brick over the head. Liver arrived to the table looking and tasting for all the world like shoe leather, their cabbage soup heady with the scent of, well the unsubtle stench of boiled cabbage. Borscht and gefilte fish came from a jar, knishes and bagels from the local bakery. There was little or no baking. My grandmother relied on purchased baked goods, Rugelach for New Year, Hamentaschen for Purim, Challahs for Shabbat… ice cream being her passion and the old standby for all other desserts and snacks. So I was a little more than astonished when she proclaimed that she had asked her neighbor for a recipe and she planned on baking with her granddaughters.
Grandma proceeded to pull out a folded piece of lined paper from her handbag, the kind of paper ripped out of a notebook schoolchildren use to write poems and draw pictures on, a smile lighting up her face. She told us of a wonderful apple strudel she had tasted recently, served to her by friend who lived in the same apartment complex as she. After enjoying a slice – or two (if I know anything about my grandma) – she asked this friend to write the instructions down for her. And voilà! There she was with her friend’s “secret” recipe for the best apple strudel in the world! My grandmother brandished the piece of paper proudly, gathering her three granddaughters around her excitedly. We watched, anticipating the pleasure. She unfolded the piece of paper and a look of confusion spread over her lined face. She placed the paper on the kitchen counter and said “don’t worry, we’ll figure it out.” And on that piece of notebook paper was written in a big, looped scrawl:
Flour
Sugar
Salt
Baking powder
Apples
Grape jelly
Raisins
We never tasted that perfect Apple Strudel but I learned an important lesson about family recipes, our grandmothers’ recipes: they are passed down from mother to child or grandchild or over from friend to friend by show, by baking together. Not by handing over a heavy tome filled with precisely detailed instructions. Family specialities are orally transmitted, recipes born of the tradition of cooking and baking together, tiny hands next to larger, experienced hands kneading dough, weighing flour, choosing apples. Cakes and breads and favorite dishes are learned at the elbow of the one in whose memory the ingredients, measurements and techniques are etched. Who would ever even have thought of capturing these recipes, these traditions in meticulous exactitude, in black and white? And so I never learned how to make what I consider a quintessentially Old World Jewish baked good: Apple Kuchen. Oh, I have looked through many a cookbook, but could never settle on one. The pages of my time-worn copy of The Settlement Cookbook that I found pushed towards the back of the top lefthand cupboard in my mother’s kitchen are marked with strips of paper, on one of those pages a plethora of Kuchen recipes, tempting me. But when I crave a particular food, a baked good, forever, when I have built up my own expectations to a dizzying height, I fear the disappointment of an untried recipe, a failed mess left uneaten, my hopes dashed, my craving left in ashes and dust. And so time passed and my craving continued as strong as ever, a desire left unfulfilled.
Until now. The Bread Baking Babes December baking adventure, hosted by Gretchen of Provecho Peru, was Apple Kuchen! I haven’t had much time for blogging or baking events lately but this one had my name written all over it! And I jumped right in! This would, I assumed, be the ultimate of all Kuchen recipes and, as I scrolled through the images of the Babes’ finished Kuchen, I knew it had to be extra special and perfect. And since anything apple is my husband’s favorite for both breakfast and snack, I was also assured that this Apple Kuchen would go down a treat. And who knows? Maybe this will be a recipe that becomes a tradition in my own household.
I am sharing this Apple Kuchen with Susan of Wild Yeast (and one of the Bread Baking Babes) for Yeastspotting.
APPLE KUCHEN
You can find the original recipe on Gretchen’s BBB blog post here.
Here is mine with a few changes:
Crumb Topping:
½ cup (65 g) flour
½ cup packed (100 g) light brown sugar
3 Tbs (45 g) unsalted butter
In a medium bowl, combine flour and brown sugar. Using a pastry blender or your fingers, cut/rub in butter until the mixture resembles coarse crumbs. Set aside.
Apples:
4 cups apple slices (about 4 baking apples)
1/3 cup (60/65 g) granulated brown sugar
1 heaping Tbs (20 g) flour
1 tsp mixed spice *
1 Tbs lemon juice
* You can use Apple Pie Spice or even Pumpkin Pie Spice. Or make your own – see Susan’s recipe. I used Pflaumenmus Gewürz from Germany which contains cinnamon, anise, lemon peel, cloves, ginger and star aniseed.
Peel, core and slice the apples and place in a bowl large enough to toss with the other ingredients. Add the flour, the sugar and the ground spices and toss to evenly coat the apples with the dry ingredients, making sure there are no clumps or pockets of dry ingredients. Toss in the lemon juice. Set aside.
Apple Kuchen:
2 ¼ - 2 ¾ cups (300 – 365 g) flour, divided
1 package (7 g) dry or active dry yeast
½ cup (125 ml) milk (I used 2% low fat)
½ cup (100 g) granulated white sugar
¼ cup (60 g) salted butter
½ tsp salt
2 eggs at room temperature
2 – 3 Tbs slivered blanched almonds, optional.
Butter the bottom and sides of a 13x9x2 (33x23x5-cm) baking pan or baking dish **.
Place 1 cup (65 g) of the flour with the dry yeast in a large mixing bowl.
Heat the milk, the sugar, the butter and the salt in a medium saucepan over low heat until warm; the butter will be almost but not completely melted. Remove from the heat and stir until the butter is completely melted then pour over the flour and yeast in the mixing bowl. Add the eggs and beat the batter with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and continue beating the batter on high speed for 2 minutes, scraping down the sides of the bowl as necessary. Beat in as much of the remaining flour, adding and beating in about 2 tablespoons at a time, needed until you have a stiff batter (I added all of the remaining flour except for about a tablespoon and a half) – the last few tablespoons can be stirred in if it gets too difficult with the electric mixer.
Spread the batter evenly in the prepared baking pan or dish. Layer or spread the prepared apples in a thick layer on top of the batter. Sprinkle evenly with the Crumb Topping finishing off with the slivered almonds if desired. Cover the baking pan with a piece of plastic and then a clean kitchen towel and allow the batter to rise for 1 hour.
Preheat the oven to 375°F (190°C).
** As I used a glass baking dish, I preheated and baked the Kuchen in a 350°F (180°C) oven. I am not sure that lowering the oven, even if glass heats and retains heat differently than metal, made a difference except in cooking time.
Remove the towel and plastic and bake the Apple Kuchen in the preheated oven for about 30 minutes or so (Mine baked for 1 hour in the slightly smaller baking dish at the lower heat) or until the apples are tender and the topping is crisped and browned.
Remove from the oven and allow to cool at least slightly before slicing, serving and eating. Gretchen serves hers with a whipped cream cheese topping. This would also be marvelous with a scoop of ice cream or a dollop of whipped cream. We eat this as is for breakfast with our coffee.
A yeasted coffee cake such as a Fruit Kuchen is best eaten rather quickly, the same day or within a day or two as it tends to dry out. This is a fabulous treat for a holiday or post-holiday brunch!
