as simple as cherry pie

Juli 29, 2014






It seems to me that the greatest findings in life are those who ask for only few ingredients:

Pitting night dark cherries from Tirol, listening to sweet music and dancing in my kitchen with violet fingers 
(and of course, finding some overlooked cherry stones in the pie to spit them as far as you can)


Yes, it is as simple as this.



Pitted Cherry Pie
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Dough (Pâte à brisée) 
250 g flour 
125g cold butter 
1 teaspoon sugar 
1 teaspon salt 
1 Egg 
some drops cold water 

Filling
500g dark cherries 
200g huckleberries 
3 tablespoons sugar plus 1 for sparkling 
2 tablespoons cornstarch




Mix the flour, sugar and salt on your surface. Add the butter, cut into pieces and "sabler" (that means rub it together with your fingers, until the flour turns yellow and resembles coarse meal).
Now add the egg, kneed it in and and add some water if needed (only a teaspoon at a time). Wrap dough in plastic, pat into a disk and refrigerate for at least 1 hour or up to 3 days.

Pit the cherries and mix them with huckleberries, 3 tablespoons sugar and starch in a big bowl.

Roll out the dough on a floured surface. Drape it over the buttered pie plate. Gently use your fingers to press it in. Cut the edges with scissors to get a nice rim.
Use the trimmings to cut out the some dots (you can use an empty bottle cap for that).
Fill the cherry mixture in the pie shell, place the dots on it, sprinkle with sugar and refrigerate again for 30 Minutes.

Bake until golden brown for about 50 minutes at 180°C.


Miami Beach and some Sun

Mai 14, 2014






all images © Kathrin Koschitzki



I love Miami Beach, its beautiful soft colors and warm water.
I bought a hat and took a long walk to see all the formidable Art Deco Buildings wearing my Salt Water Sandals.
If you ever visit, you should have some Stone Crabs and melting ice-cream at the beach. And, of course, try a piece of Key Lime Pie. This is how the sun tastes. 







KEY LIME PIE
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Crust 
100 g unsalted butter 
150g crackers (I use Leibniz Kekse) 
75 g sugar 
a pinch of salt

Filling 
800g sweetened condensed milk 
130 g sourcream 
200 ml freshly squeezed key lime juice 
2 tablespoons key lime zests 

Garnish 
200 ml heavy cream 
2-3 more key limes, cut into slices 



Melt the butter and crush your crackers into crumbs. Mix together crumbs, butter and sugar. In a 24 cm pie plate, press the dough down with your fingers and form a rim.
Prebake the crust at 175°C for about 10 minutes until lightly browned. Remove from oven and let cool.

Whisk together condensed milk, sour cream, key lime juice and zests. Pour into your pie crust.
Bake again for about 8 minutes. The surface should not brown! (The inside will still quiver when you touch the pan). Chill pie thoroughly before serving.

Whip the cream with an electric mixer until stiff.
Pipe around your Lime Pie (or just add a spoon on every piece when serving) and add some slices of key limes.

Drinks Drinks Drinks

Mai 05, 2014




Some time ago I was asked to shoot a serie of balancing drinks for BWT. To be honest, I never quite understood this whole detox movement (I used to stand in a kitchen surrounded by tons of chocolate, sugar and buttercream and I did not really unlike it). 
But they were delicious and refreshing and if they additionally clean my body, I will not ask any further questions. 



Peppercress-Papaya
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  • 1 slice (20-30 g) ripe papaya
    • 10 ml freshly squeezed limejuice 
    • 10 ml goji-berry-juice 
    • 1 Ts garden pepper cress*
    • 220 ml filtered water

Peel the papaya and cut it into small pieces. Together with all other ingredients, blend until you get a smooth, liquid consistency. 

*Herbs and sprouts are very healthy. Peppercress contains many detoxifying nutrients that quicken the body cleansing. Their diuretic qualities accelerate to rinse toxics out of your body. 















Vegetable-Cayenne
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    • 20 g carrots
    • 20 g celery roots
    • 5 g leeks
    • 1 branch flat leaf parsley
    • 3 juniper berries
    • 3 peppercorns
    • 2 pinches of sea salt 
    • 220 ml filtered water
    • some lemon peel
    • 1 vanilla bean
    • 1 pinch of cayenne*

Clean and peel the vegetables, cut them into small pieces. Bring all ingredients (except lemon peel, vanilla and cayenne) in a small saucepan to a boil. Add lemon peel and vanilla bean and allow to infuse overnight. 
Strain through a sieve. Do not add any more salt! Sprinkle with cayenne just before serving, enjoy cold or warm.


*Cayenne are actually grounded chilly peppers. Its Capsaicin encourages your metabolism, helps the digestion and makes cayenne a perfect detoxification spice. 












Grapefruit-Herbage
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    • 220 ml filtered water
    • 3-4 dried peppermint leaves (or 1 peppermint-tea bag)
    • 1 branch fresh rosemary
    • 2 stems lemon grass
    • 1 grapefruit*


    Prepare a tea with the filtered water and peppermint leaves or peppermint teabag. Let it cool. 
    Fill it in a jug, add rosemary, crushed lemon crass stems and let it infuse for about 1 hour in the fridge. 
    Add the freshly squeezed grapefruit juice.

    *Grapefruit contains a high quantity of Vitamin C and antioxidants, which are important for the natural detoxification of your liver. 









    all images © Kathrin Koschitzki


    Thank you Hannah for lending me your brisk hand here!