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Jennifer says
Hi Kimberly,
I have been making stollen for several years now from your recipe. It is always a big hit, and marzipan stollen has always been my favorite. Before finding your recipe I used to buy it. No more! Thank you so much!
Kimberly @ The Daring Gourmet says
Thank you so much, Jennifer, I really appreciate that! :)
Mark Ohlinger says
Dear Kimberly,
I discovered your website a few years back when I was searching for authentic German Christmas cookie recipes to bake for the Reading (PA) Liederkranz Christkindlmarkt. I have been making your Bethmannchen and Mandelhornchen for the past few years now, to rave reviews up at our club. The cookies are deemed authentic and delicious by our German immigrant members of the club, and they sell very quickly! This year I added Magenbrot to my cookie baking list, and I am so pleased with those! Making my own candied orange peel and Lebkuchengewurtz was easy and important to the flavor! Thank you for being a wonderful, trustworthy resource for my German baking.
Kimberly @ The Daring Gourmet says
Thank you, Mark, I’m so glad they’ve been a hit these past few years and I’m happy the Magenbrot was likewise a success! I agree, the homemade candied citrus peel and Lebkuchengewürz really make such a huge difference. Thanks again for your feedback and kind words. Merry Christmas!
Sandra says
I really am going to take the plunge with your stollen recipie this year….my only question is about whether the recipie needs to be adjusted for high altitude? We are at close to 7,000 feet.
Looking forward to a froliche Weinachten!
Kimberly @ The Daring Gourmet says
Hi Sandra, I’m happy you’re taking that plunge! Yes, you will need to make some adjustments. I don’t have firsthand experience adjusting for 7,000 feet but there are numerous online guides. Here is one example: https://food52.com/blog/24630-high-altitude-baking-adjustments-guide. Happy baking and Merry Christmas!
Cecelia says
Hi Kimberly
I have fond memories of making mince pies for the family when we lived in Yorkshire. We had Home Ec (Domestic Science?) where I learned to make a great recipe with shredded suet: we used Atora, just like in your photo! And then there’s the Christmas Cake… ah!
When making mince pies using your canned / bottled mincemeat, I saw that the mincemeat has a good layer of fat on top. Do you somehow stir all that in, before spooning it into the little mince pies? I should imagine it would change the flavor and texture if you were to skim it off ~
Thanks!
Cecelia
Kimberly @ The Daring Gourmet says
Hi Cecelia! Whether you stir it in or skim it off is entirely personal preference and no, skimming it off won’t alter/reduce the flavor or texture as there is still plenty fat incorporated in the mincemeat mixture. I generally don’t stir it all in, only some, and I actually like to use the leftover fat in other baked goods for a flavor boost (the flavored rendered suet is fabulous!).
Lee Reichenberger says
Kimberly, Im trying to locate a recipe for Authenic German Holiday Bread called ” SCHNITZBRODT ” not sure of my spelling. It was made in round loaves and had mollasses and candied friut etc. Could you possibly help me locate a recipe ?? Thank you, and Love your otherGerman Recipes.
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment, Lee! I have an authentic recipe for Schnitzbrot :) It’s from the Swabian region of Germany and goes by a few different names including Hutzelbrot, Früchtebrot and Schnitzbrot. Here is the recipe link: https://www.daringgourmet.com/hutzelbrot-german-fruit-and-nut-bread/
patricia spencer says
Hi there! We are having our Thanksgiving this Saturday. I am planning on making your green bean casserole and au gratin potatoes. Can I make them today (Thursday) or is that too early? Should I wait until tomorrow? I have sooooo much cooking to do, trying to do anything ahead of time, thanks
Kimberly @ The Daring Gourmet says
Hi Patricia, I wouldn’t make them more than one day ahead. Assemble (but don’t bake) the green bean casserole except for the French fried onions, cover with foil and refrigerate. The next day let it sit at room temp for 30 minutes or so, add the French fried onions and bake. Same with the au gratin potatoes and tightly wrap but don’t bake until the day you’re ready to eat it. Happy Thanksgiving!
John Broadhead says
I have been all over your site and printed a number of recipes. I’m wondering if you have a recipe for steak and kidney pie. Being brought up in a British family, we ate this regularly. Restaurants tell me they can’t make it due to difficulty in finding good kidneys. Thanks for all you do.
Kimberly @ The Daring Gourmet says
Thank you for the compliment, John! I don’t have a recipe for steak and kidney pie. My dad lived in England for a while in the 60’s and used to tell me all about the steak and kidney pies that were a staple dish then. Sourcing good kidneys as a home cook is likewise very challenging.
Mike Watson says
I am making the Hungarian Ghoulash for a family gathering. I have used the servings function as I want to make 8 servings. My question is about the onions. With servings set for 8 does it really call for 3 lbs of chopped onions?
Kimberly @ The Daring Gourmet says
Hi Mike, yes, that is correct. I know it sounds like a lot but those onions will cook down a ton.
Judy Lipetz says
Hello Kimberly,
I have tried many of you recipes and have loved everyone of them…This past weekend I made your Senfbraten recipe and it was outstanding.
I have a question, we are making a pumpkin cheesecake for Thanksgiving and thought a Speculoos/ Windmill cookie crust would be a lovely addition for the base. Have you every used these cookies for a cookie crumb crust? If so, do you have any advice in preparing.
Thank you kindly,
Judy
Kimberly @ The Daring Gourmet says
Thank you so much for your kind words, Judy, I appreciate it :) A speculoos crust is a fabulous idea! I would just crush and use them like I would crushed graham crackers, following the same basic graham cracker crust recipe.
Justine A Calcina says
Your recipes seem quality, but Berchtesgarden is in Bavaria, not Swabia!
Kimberly @ The Daring Gourmet says
Hi Justine, that is 100% correct and I can’t imagine I would have said otherwise. Where is it that you think I said Berchtesgaden is in Swabia?
Fay Gabrielson says
Do you have a hard copy cookbook? I LOVE your recipes. Thanks.
Kimberly @ The Daring Gourmet says
Thank you so much, Fay! Not yet. I’ve been approached by publishers but have kept that project on the back burner until my kids are older and I (hopefully) have more time!
tracie l kamprath says
Do you have a recipe for General Tso Sauce…the ones i am finding in the restaurant is way to sweet…please help.
Kimberly @ The Daring Gourmet says
Hi Tracie, here’s my recipe for General Tso’s Chicken and in the recipe you’ll see the ingredients for the sauce: https://www.daringgourmet.com/general-tsos-chicken/