Happy 1st Sunday in Advent! I guess most of you already getting cosy in the kitchen or on the sofa with some tea or coffee and Christmas cookies or traditional German Christstollen (German fruit loaves)? If you are saying yes (sorry – can’t hear you here), then keep some of the sweet treats for later – especially the Christstollen – I might have an idea what to do with it…
If you are serving Christstollen here in Germany many people think “oh well… old-fashioned and my grandma likes it a lot” or maybe “it’s very heavy and sweet”. Well – can’t deny that really, but the things my gradma likes are actually very good and for me hardly anything is too heavy or too sweet… all depends on the amount you eat ;))
Christstollen are a bit sweet, bit I really like that. If you are looking at “old-fashioned” – there are many different kind of Christstollen you can get nowadays – Lieken Urkorn* for example offers a great variety* of classic Christstollen aka. Butter-Stollen, Christstollen with Marzipan but also with rum (mmmmmmh!) and poppy seeds filling for example. That is much more than an average grandma would serve you for Christmas ;)
You are probably asking yourself (and me) why I am mentioning Lieken Urkorn when it comes to Christstollen? Well – they know how to make really good Stollen and they also asked me some time ago if I wanted to do a little “competition” – well not really a competition – you don’t have to fight for anything, you just have to help me out with some ideas… ;)
Let’s come back to “good old” Christstollen first… one of my professors at university once said “…a topic is only as good as the thing you make out of it” (very roughly translated cause he said it in German). Well – what he wanted to say – make the best out of it ;) I might have to give you an example… Eierlikör. Many people don’t like it. They think only grandmas like it. That might be true, but you can make the best cakes, cupcakes and much more with it! I have a couple really nice recipes here on the blog if you want to try :)
It’s the same with Christstollen – I love it like it is, but you can make much more delicious things with it. Best example can be found right here – the Christstollen Trifle with Mulled Wine Plums. Absolutely delicious! Believe me – that one is definitely not only for your grandma – everybody will love it!
As you can see, it’s up to you what you can create. And this is the point where you come in now. Lieken Urkorn and myself are looking for the best, craziest and most creative ideas for using Christstollen in a recipe. What can you do with this traditional Christmas treat? Fry it? Cook it? Flambée it? Purée it…?! Tell me your ideas in the comments section down below at the end of the blogpost. Don’t be shy ;) But also don’t go totally nuts – it is still food and you (and me) still need to be able to eat the newly created dish at the end :P
I will go through your comments and decide with Lieken Urkorn which idea is the best and then I will make it for you! Of course you can win something – the person with the best idea gets a nice Christmas package with Christstollen and a cool ugly sweater (similar to the one you can see on the picture)! Are you in?
I am really excited what you will come up with! You got time until Friday Dec. 9th to comment here on this post (English or German) and tell me your idea. The result and winner will be announced in two weeks. If you want to participate, take a look at the terms I’ve written down on the German version of the post (click here).
Well – that’s it! Have a wonderful 1st Sunday in Advent.
INGREDIENTS / ZUTATEN
For the mulled wine plums:
1 1/4 cups (300ml) mulled wine
2 tbsp. sugar
pinch of cinnamon
For the cream:
9 oz. (250g) mascarpone
9 oz. (250g) low-fat curd
zest of 1/2 organic orange
1/4 cup (60ml) orange juice
1 tbsp. confectioner’s sugar
7 oz. (200g) fruit cake (Lieken Urkorn Marzipan-Stollen)
For the decoration:
Für die Glühwein-Pflaumen:
2 EL Zucker
Für die Creme:
Abrieb 1/2 Bio-Orange
1 EL Puderzucker
200g Lieken Urkorn Marzipan-Stollen
Für die Dekoration:
DIRECTIONS / ZUBEREITUNG
2. Mix the mascarpone, low-fat curd, orange zest, juice and confectioner’s sugar until well combined. Crumble the fruit cake and divide about 3/4 of it between 4 glass jars. Add the mascarpone cream and plums on top (save 4 plum slices) and sprinkle with the remaining fruit cake pieces. Decorate with some whipped cream and plum slices.
2. Mascarpone mit Quark, Orangenschale, Saft und Puderzucker verrühren. Den Stollen in kleine Stücke brechen und etwa 3/4 davon auf 4 Dessertgläser verteilen. Die Mascarpone-Creme darauf verteilen und die Glühwein-Pflaumen draufgeben – 4 Spalten davon für die Dekoration zurückbehalten. Die restlichen Stollenstücke darüberstreuen und dann mit einem Tupfen Sahne und den Pflaumenspalten dekorieren und servieren.
Here is a version of the recipe you can print easily.
- 1 1/4 cups (300ml) mulled wine
- 2 tbsp. sugar
- pinch of cinnamon
- 5-6 plums
- 9 oz. (250g) mascarpone
- 9 oz. (250g) low-fat curd
- zest of 1/2 organic orange
- 1/4 cup (60ml) orange juice
- 1 tbsp. confectioner's sugar
- 7 oz. (200g) fruit cake (Christstollen)
- whipped cream
- Add the mulled wine, sugar and cinnamon to a pot and bring to a boil - let reduce to about half of the amount. In the meantime wash, stone and cut the plums into slices. Add to the pot and let cook until soft (but not mushy) and the mulled wine is reduced to a thick sauce. Take off the heat and let cool down.
- Mix the mascarpone, low-fat curd, orange zest, juice and confectioner's sugar until well combined. Crumble the fruit cake and divide about 3/4 of it between 4 glass jars. Add the mascarpone cream and plums on top (save 4 plum slices) and sprinkle with the remaining fruit cake pieces. Decorate with some whipped cream and plum slices.
- Enjoy baking!