The word “Lord” is an “Old English word ‘hlāford’ which originated from ‘hlāfweard’ meaning ‘bread keeper’ or ‘loaf-ward’, reflecting the Germanic tribal custom of a chieftain providing food for his followers”. Lady originated from a similar word for “bread kneader”.
As I was surfing youtube, I found a series of videos produced by Christian and Johannes Zinzendorf of The Hermitage in Pennsylvania. I don’t know much about The Hermitage except it appears to be some kind of place where the residents live in harmony with nature. The Hermitage produces a series of videos on how to make linen, starting with the flax plant, and Johannes is a baker who uses traditional methods and original bake ovens to bake breads, cakes and whoopie pies. There’s a very Bob Ross quality about their videos. The “bake day” videos are 38 parts long, which could be exhausting, except that the host is so thorough and knows his subject so well that it almost makes you want to hunt down your own dough trough.
So, I’m posting a few of his videos from the middle of bake day. No baking has actually occurred yet. Up to this point, Johannes has gone over the architecture and functions of the bake ovens, how to make sourdough starter (in large quanitities) and the basics of grinding whole wheat flour. I’m going to be painting most of the day. The kitchen came out great! But I have a lot of rooms left. In the meantime, enjoy these videos from The Hermitage and post your favorite recipes in the comments below.
Great job, guys!
Filed under: General | Tagged: Bake day, Christian and Johannes Zinzendorf, The Hermitage |
The Confluence 
Apple Caramel Tart
2 pastry crusts
6 granny smith apples sliced
1 cup golden raisins
1/2- 1 cup sugar (I like raw sugar)
1/4 cup flour
1 egg beaten
For caramel sauce:
1 cup of sugar
1 cup water
1 cup cream
Directions:
Line the bottom of a spring form pan with a pastry crust. In a large bowl, toss apples and raisins with sugar and flour. Pour apples into crust. Top with second crust. Pinch the top and and bottom crusts together. Vent the top crust with a sharp knife. Six little scores should do it. Brush beaten egg on top crust. Bake in oven at 350 for about 45 minutes until crust is golden brown. Let cool for about 10 minutes and then release the tart from the spring form pan.
For caramet sauce, put sugar and water in a pan. Boil sugar water until it turns a golden brown. Be careful not to burn it. Remove sugar from heat and add cream. It will bubble. Just keep stirring until all cream is incorporated and the sauce is smooth. Pour over slices of tart.
Serves one. 😉
Email me one. Oh wait… damn physics. Someone should fix that.
Don’t blame physics. It’s an engineering problem.
I’m loving this…how great is a you tube vid that says
Bake Day
part 17 of 38
baking in real time!!
Thanks!
Hey cool! I’m about to strip down and wash the kitchen floor but, I’ll watch these after I finish that.
And that apple tart sounds good. You don’t happen to have a good guacamole recipe, do you?
Guacamole?
2 Avocados Mashed
Minced garlic (2-3 cloves)
1 small onion, chopped
1 jalapeño, minces, seeds removed
Cumin
1 chopped tomato
Juice of 1 lemon or lime
Cilantro
Salt
Directions:
Mash avocados in a bowl. Add citrus immediately to prevent oxidation. Add onion and tomato. The rest is really up to you. Some people like lots of garlic. Some not so much. Some people like heat. Others prefer to go easy on the jalapeño. My daughter the chef hates cilantro (go figure) but loves beets (yechh!), so I would be cautious about eating any guacamole that has a purple tinge, but other than that, adjust to taste accordingly. The best Mexican restaurants I’ve been to serve it right away and that’s probably a good idea because it tends to evaporate on the way to the refrigerator.
Smashing the garlic probably doesn’t hurt. I think it’s better than little bits of garlic. Maybe it’s better to mash the garlic in the bowl before adding the avocado. I think that’s the way The best guacamole is done.
The problem with fresh guacamole is that it is not a spontaneous dish. You have to plan ahead. The avocados should be slightly firmer than butter or the whole concoction is tasteless. Also, stay away from the large Guatemalan avocados. They’re too watery. Stick with the smaller avocado variety with the leathery surface. Much tastier.
Thanks, RD … These avocados are probably too big then. Maybe I should just slice them and eat them in a salad. That’s how we ate them when I was a kid.
The recipe look simple enough. I only don’t have cilantro– I don’t think I’ve ever tasted it. I wonder if it would be crazy for me to buy new, smaller avocados?
…. I got the kitchen floor washed!! Now onto the living room & dining room.
Cilantro is the leafy part of coriander. You can find it in the herb section of the produce department. I like the fresh taste of cilantro but kid #1 says it tastes soapy so she doesn’t use it much. It’s a personal thing. Personally, I think it is just the right touch for Mexican, Indian and north African dishes where spices can sometimes get a little overwhelming. Cilantro cuts through all of that and complements tomatoes.
Give it a try before you rule it out.
Why make it when Burger King puts it in sandwiches now? 😛
Because we do not go to Burger King.
(ie, we do not admit to going tot Burger King)
But seriously, folks, guacamole is easy to make and practically fool proof. Anyone can do it. You don’t need a fast food joint.
Go on, I dare you to mess it up.