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Old 09-09-2005, 09:53 PM   #41
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My husband's niece and her husband have a German Restuarent and Delli in Black Mountain North Carolina. ( very close to Ashville N,C,) REAL German food..he was born in Munich (sp?) They do import their food from Germany.
Kitchenelf has eaten there.
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Old 09-09-2005, 10:08 PM   #42
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"If you would make good liverwurst"


This will never taste the same again....sigh..
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Old 09-13-2005, 10:20 AM   #43
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Quote:
Originally Posted by urmaniac13
DANKE!!

Ja, ja, ja!! I look forward to it!! My mouth is already watering at the thought!! Have a lovely weekend!!
Hi Licia,

I posted the Christstollen recipe today in a separate thread here in the ethnic forum

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Old 09-14-2005, 07:08 AM   #44
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Jajaja, I saw it!! I was not on this forum yesterday and look what I missed!! Well Christmas is still a few month away so no hurry I guess, but I don't think we can wait that long to try this!! Thanks so much Iris!!
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Old 09-15-2005, 02:39 PM   #45
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you shoul bake it now and hide it at a secret place so at christmas the stollen will be unbelievable... DON'T EAT!!
Stollen tastes better when its older...
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Old 09-15-2005, 03:11 PM   #46
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Hide it for 3 months? And it gets better? whoa.... but I am not sure if it is possible as long as I KNOW that it is there!!
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Old 09-15-2005, 03:37 PM   #47
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Licia,

Cara is right that the Stollen gets better the longer it has time to develop all the flavors.
And you can keep it wrapped in plastic foil up to 10 weeks. (store it in a coll place but not in the refridgerator) ( it has to be a stollen like this, with lots of butter in it etc., in Germany we call it "heavy"; then you can keep it that long!) Best time to start baking your Christstollen would be end of november, beginning of december, so that is enough time 'til christmas. But if you like to eat your first piece of Stollen at 1. Advent you definately should start earlier ;-)))))))))

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Old 09-15-2005, 03:58 PM   #48
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Wow, incredible!! I would have thought 10 week old cake would only be good as a replacement for a brick!! Well right now it is still too hot in Rome but when it starts getting cooler I will give it a go!! While my stollen is maturing I guess I will have to distract myself with some peanut butter cookies!!
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Old 11-19-2005, 05:33 AM   #49
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anybody in the stollen work yet? ;o)
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Old 06-14-2014, 06:41 AM   #50
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Schashlick

I was in Bavaria for 3 years in the Air Force and the schalashlick I had in most parts of Bavaria (even in Amsterdam) was made with liver and small onions skewered, broiled and swimming in a rich curry-tomato sauce. I don't have a recipe but use about a cup of catchup with a Tablespoon of curry added - it comes close to what I had eaten in Germany. I'm sure their sauce had more ingredients.
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