cider press 2014 & cider glazed pork roast

That time of the year again…

cider pressing 2014@ wendyellenthomas.com

Another lovely fall apple pressing, year 2014! Ollie, excited about his first pressing EVER was raring to go. That’s my guy.

cider pressing 2014@ wendyellenthomas.com

He made about 50 trips back and forth with the barrels of peelings to the pile we set up for the deer (photo from last year). What a champ.cider pressing 2014@ wendyellenthomas.com

And my beautiful mermaid also got down to business.

cider pressing 2014@ wendyellenthomas.comWe started picking apples a few days beforehand- We have highly sophisticated techniques.

cider pressing 2014

I get better each year with set up-

cider pressing 2014@ wendyellenthomas.com

cider pressing 2014-8

Here’s the lot we did- with still loads more on the trees.

cider pressing 2014@ wendyellenthomas.com

Can’t say these guys were much help with picking…

cider pressing 2014-3

Especially when knocking over the wheelbarrow and forcing me to fight for each apple. They like to just take a nibble off each and move on.

cider pressing 2014@ wendyellenthomas.com

And so we begin…

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The beautiful day prompted shorts and t-shirts- our group got bigger…

cider pressing 2014-13Our youngest helper- ho hum.

cider pressing 2014-10I love it when our neighbors pull up totally ready to rock it-

cider pressing 2014 @ wendyellenthomas.comno messin’ around with these guys!

cider pressing 2014-19Our neighbors -who happen to be two adorable brothers. Thanks guys!

cider pressing 2014-17cider pressing 2014-16We all worked hard

cider pressing 2014-20

and pressed about 70 gallons 🙂 I promise I did more than take photos!

cider pressing 2014-15If I were a bee this is how I’d want to go-

cider pressing 2014-18In the evening, we celebrated the bounty drinking cider and using it for the pork roast. I started by reducing fresh cider.

cider glazed pork_-3The roast was searedcider glazed pork_Covered in remaining garden veggies and apples that had been seared in the same pan following the pork loin. I drizzed the glaze over it and sprinkled with fresh minced rosemarycider glazed pork_-4Cooked at 400 for only about 30 minutes till the internal temp reached 140°- we like it pink. Tack on sides of spaghetti squash and kale…cider glazed pork_-5Et bon voila… harvest dinner. yum.

cider glazed pork_-6PS- Take your juices from the pork roast and whisk into the reduced cider. Add a 1/2-1tsp to your liking of dijon mustard. This just takes it to the next level.

Cheers and happy fall!

spiced applesauce cake

applesauce cakeSo you might be thinking this is a little more fall like and it is similar to the apple quince crumb cake but to me it’s more of a grab and go slice. I’d eat this after a workout.  And it is a great little cake for January when you want to feel like you are eating on the lighter side. When you still want something sweet but not like cranberry cheesecake or chocolate mousse sweet. This easy to make and easy to eat cake can double as a breakfast cake or afternoon tea cake. OR if you want, slap a little cinnamon cream cheese or buttercream frosting on it, or spiced caramel sauce or how about Fat Toad’s cinnamon caramel sauce… and call it dessert. You can find this amazing goat caramel sauce at Chez Chloe but to buy now visit Fat Toad🙂

Fat Toad cinnamon caramel sauce

This works:

Applesauce cake-19

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Apple quince crumb cake

applecrumbcake and pressing 2013-5

I’m still enjoying the last bits of Germany. I’ve walked the architecturally divine streets of the small town of Detmold, the location of the Hochschule für Musik where O is officially finishing up his last semester as Professor. And we spent several days in Babblesburg with my Schwiegermutter (mother-in-law) and Schwägerin (sister-in-law) and family in Babelsburg, which lies just outside of Potsdam, (which lies just outside of Berlin:) But before I share photos on my days here, I must get this cinnamon apple crumb cake recipe out to you. If you ever happened to search the Internet with the not so original words apple crumb cake, you might have already stumbled across this recipe from buttercreamblondie. It is a go to this fall for apple cake. I researched quite a few recipes and am not sure how this one was developed but I very much like the ratios. I followed the recipe exactly except for the addition of about a cup of honey poached quince. Ok I’m lying a little because the first time I had to cut in 1/2 cup full fat yogurt cause I didn’t have enough sour cream. Anybody out there watch the sitcom The Middle? Imagine me tucking my head to my chest and whispering “I’m lying”.

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Cider pressing 2013

We had the most lovely fall apple pressing last weekend. Although the big parties can be fun, we also enjoy keeping it small some years with just a few neighbors and the awesome press we’ve had forever. It’s one of my favorite fall activities.

applecrumbcake and pressing 2013-12

It has a motor that grinds the apples so our almost five year old helper can jump right in.

applecrumbcake and pressing 2013-6

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EAT PANCAKES! Or Crepes…

Pancakes aka Crepes-10

Did you remember today is Pancake Day? Or Shrove Tuesday- the day after Rosen Montag and the day before  lent (for you Catholics out there- I’m a non-practicing one myself). I did not remember until I got to my email this morning and saw THIS great post from Things We Make. Of course she posted it yesterday which would give you a little more time to prepare. But what we really need for pancakes or crepes is usually sitting under our noses. So for those of you who just needed a little reminder… maybe it’s not too late. This was my first event this morning since Chloe made it to the bus on time. THANK YOU teen guardian angles.

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Apfelbrot …. apple, figs, cranberries and hazelnuts. And vegan too!


Applebread

Our lives are in a bit of an upheaval and today is the first official day of breaking down our apartment in Hamburg. Excitement, sadness, sentiment, frustration all fight for their moment in the spotlight. Transitions for me are certainly opportunities for growth and all that… but they also like to chew into my creative space. I am longing to keep a little normalcy by cooking and posting. Sometimes I wonder why can’t I just be a regular gal and settle into a nice house, where we go to work, the kids go to school and we all live in the same house, city, country. yadah yadah….But I just haven’t been that kinda gal. We’ve had many adventures that ultimately I am so grateful to have experienced and now the feeling of NEVER moving again rings like a metal gong vibrating throughout my cranium. But because I love and accept myself now, finally… in my 40’s, I suggest to me and you never ever say never or ever.

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Glazed Carrots, Apples and Horseradish


One of my favorite magazines in Germany besides my monthly Food and Travel is Landlust. Beautiful photographs from the countryside, fresh recipes and for me a chance to read German. Like giving a boy girly mags to learn how to read… oh that’s bad isn’t. Sexist too? Sorry. I will say though, my German exels in reading and translating recipes.

This month’s issue displayed gorgeous young vegetables, cooked simply, with interesting combinations and ingredients. I’m pleased it was the carrots with horseradish that stood out above the others. Eaten last night with a simple grilled steak and steamed broccoli, these carrots gave our meal a little umph! Sweet and salty with a little bite.

Carrots, apples & horseradish {Print Recipe}

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For the love of Kale…..

For the love of Kale…..

Ok… I’m at it again. I’m loving making these videos. I will probably continue unless I hear how boring they are to normal people. Well, honestly, then I may still continue doing them because they are self gratifying. So I’d love to get some feedback. Or not. No really I want it…. thx wt

I’m placing it here, up top, so you have the option to watch…. or you can scroll past to the recipes.

Kale is in. In season. In fashion. Just plain in. It’s a funny thing kale. It’s a great summer salad and really can be grown in the pacific Northwest at least, and I’m sure here in Germany, year round. Just at the peak of heat, it bolts, but usually there’s another patch just coming up and it’s only a short kale eating pause. (Baby  red russian kale in summer is great raw in green salads.) But we think of it being “in season” in winter. Certainly here in Hamburg, it’s out in kilo size bags.  I think because it is also often the garden Savior. The plant you can knock the snow off of and still harvest. It’s even sweeter after a frost. It has to be very very cold to kill the kale. And it only asks for a light cover such as remay (lite woven fabric) to give that bit of protection to hold out through the freezes.

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