The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not So Stollen - Thanksgiving Take

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dabrownman's picture
dabrownman

Not So Stollen - Thanksgiving Take

It has been over a week with the stollen being wrapped in cotton and sealed in its tin coffin where the back porch would be if we had one.  Instead we have a covered patio.  So we took it out, leaving its sister to ripen until the next Holiday and decided to gussie it up some to be traditional - a non traditional Brownman trait.  Here it is naked but looking like a million dollars  on a pretty 50 cent Goodwill Stollen Plate.

Then we buttered it up with a pastry brush.

Then, taking a cue from a fine Fresh Lofian Baker suggestion, gmabaking,  we decided to make a lemon juice and powdered sugar glaze to sprinkle off a spoon for decoration.

Then to get back to the traditional stollen page we dusted it with some powered sugar to make it look like the first time it has ever snowed at the Brownman AZ abode.

Then it was time to slice it open and see if it was as festive on the inside as the outside.

The snow was melting fast in the hot AZ desert but is sure was purdy on the inside.

It tasted wonderful and a grateful shout out goes to nellapower for her original Dresden Stollen recipe that was used as the basis for this version of Not So Stollen.  The citrus peel, pistachio nuts and snockered fruits really come through.  The lemon /sugar drizzle was especially nice too thanks to gmabaking.  Not at all as heavy as a fine English fruit cake or a German one like my apprentice.   Can't wait to see what the sister will look and taste like in about another 4 weeks or so. 

Served with some cold French Silk ice cream and a little chocolate sauce.

Can being sealed in a tin and subject to the 40 F to 75 F daily AZ temperature fluctuations really be good for Not So Stollens?

Here is a link to the original Not So Sollen post if yu want the recipe and methods:

http://www.thefreshloaf.com/node/30996/not-so-stollen

And our choice for a perfect Not So Stollen accompaniment - a Not So Champagne Cupcake Prosecco

 

 

 

 

 

Comments

isand66's picture
isand66

Looks good enough to eat!  Hope you had a great Thanksgiving and I'm sure your stuffing was a hit.  With all those masterpieces and assorted ingredients it must have tasted great. As usual I stuffed myself and have been trying to work it off with some long walks in the park.

i made 2 different rolls to bring to my wife's family for dinner as well as a nice cheesy spinach casserole that was a hit.  Rolls came out pretty good.  They were similar to a couple of recipes I recently baked but with some modifications.

Received some good news as I am starting a new job on Wednesday.  This is a big weight off my mind and I'm excited to start the next chapter in my career.

Regards

Ian

dabrownman's picture
dabrownman

the day after Thanksgiving news about your new job!  So is it Ribs in Memphis? Or the other 'No Ribs Destination ' ?

My daughter made the rolls but when I went to post it .......TFL site blew up again and all was lost.  It even blew off the 75% done part that I had saved to my clipboard.   A total waste so your news makes it all better now. 

gmabaking's picture
gmabaking

Great looking Stollen, also isn't it great extending the holiday by getting good news - a wonderful reason for giving even more thanks! Just before reading this post, I thoroughly enjoyed the very last piece of the early Stollen that the family has been nibbling at like a pack of hungry mice all week. Good news is having friends and family that love a variety of bread so can't even count it as bad news that I will be baking another Stollen today or tomorrow. The one that was being saved for the holidays went instead to a friend of my youngest (Wonder Bread loving) grandson. He liked the loaf he resceived so much that he took a slice to work to share with his friend....

Today I'm mixing dough for the Field Blend bread from Flour, Water, Salt and Yeast. It has white wheat flour, white rye and whole wheat. I used spelt as part of the weight of white flour. I'm going to sneak up on that remaining half of the too soft Danish dough, and add more flour as I roll it out. I think that will finish off any lamination effect so I will try butter dabs on the last pass through with the rolling pin. Then on Monday my sisters have a great adventure of baking planned. Looking forward to spending the day baking with them.

dabrownman's picture
dabrownman

lemon powdered sugar glaze went so well the citrus peels, lemoncello and arancello.  It really made a big difference and put this stollen over the top.  I'm making roasted turkey stock from yesterday's bones so that the next turkey gravy will be as good as this year's.  My daughter is in charge of rolls and gravy  and this year she made home made poolish rolls that I couldn't get to post.  She remembered how to do French slap and folds,  stretch and folds and how make a boule pulling the skin tight.  Not nearly as impressive as her making her Thai Green Curry Chicken from memory but I am amazed at how much she picked up during last summers apprenticeship with my other apprentice. 

Hopefully your save will be to good effect for the Danish.  Can't wait to see you GMA's next Monday bake.

The best After Thanksgiving Wishes to you and yours - even those twisted sister's that bake so well :-)

isand66's picture
isand66

Thanks DA, I appreciate your concern.  It's Philly Cheesesteaks for me!  Actually I will be able to work from home for the first year and will if I need to move later so this works out perfectly.  The Memphis one was dragging on forever and I couldpapas pass this one up.  It's basically the same thing I'm doing now but with a new smaller company who wants to get into the Outdoor Game business.

sorry to hear about your post blowing up as I know how frustrating that can be.

regards

Ian

Janetcook's picture
Janetcook

Ian,

I too am glad to hear about your new job.  Even better that you can work from home the first year!  Goodness knows you have already been through a lot these past few months.  Now you can take your time and 'learn the ropes' in the comfort of your 'old' home and then, when time permits, scout around for a new one without being rushed....

Take Care,

Janet

isand66's picture
isand66

Thank you Janet.  I appreciate your well wishes.  It's a big exhale now as I was very worried about being unemployed.  I'm very excited about my new position and what may lie ahead.

Regards,

Ian 

Janetcook's picture
Janetcook

Mr. D,

What a nice looking stollen plate to go with your bread.  The toppings you added only made it look better.  Love those pistachios peeking out...I am getting dangerously close to popping a few in one on my loaves one of these days....despite the protestations of my son.  He loves pistachios but the thought of them in bread leaves him shuttering....And this is the child who got up this morning and, after walking the neighbor's dog, filled up a plate with pumpkin pie, whipped cream and vanilla ice cream....First course was left over mashed potatoes...Now that makes me shutter....The freedom of youth and a growing body - 6' and still growing...

Logic of a 16 year old - 'Mom, I have my vegetables, complex carbohydrates, plenty of dairy for protein and strong bones so back off....' (When I shutter I frequently lecture about proper nutrition and a balanced diet...)

He is too big to argue with.....

Thanks for the update on the stollen and for letting us know it did well despite the fluctuations in your AZ temps.

Take Care,

Janet

dabrownman's picture
dabrownman

You should have seen the Royal Doulton Blueberry china we had dinner on - also Goodwill for a buck each.

I can sort of fondly remember the look on my Mom's face when she got home from work after looking for some kind of food in the bare cupboards, fridge with empty freezer above freezer after my twin and 3 year younger brother came home from high school and literally cleaned them out - every day.   We played sports and were  famished when getting home :-)  Kept my parents totally poor.  Thankfully my Dad worked in the grocery business as a store manager then - otherwise they would have been bankrupt or we would have starved to death.  Sounds like your boy is no different!

Glad you liked the stollen Janet - your son will love pistachios in bread, just not as much as eating them right out of the shell     :-)