Breaking news from the depths of Bavaria!
A. You can indeed eat your weight in homemade Stollen, roast duck, potato dumplings and buttermilk-marinated venison, and live to tell the tale (even if it means the New Year's resolutions will start a week early, no matter if you'll be spending New Year's in Paris or not).
B. Butterschmalz is not, as you - or I, really - may have thought, a mixture of butter and chicken, goose or pig fat. It is clarified butter! Sitting cheaply and humbly in the refrigerated section of your grocery store. I don't know why I find this so thrilling - maybe because ghee always seemed so exotic and hard to track down in New York? - but there you have it.
C. I am writing this post on my phone in a house in a tiny Bavarian village. Huh. This is a first.
Guten Rutsch, everyone! Here's to happy and healthy 2011's for all of you, with plenty of leafy greens, hot sauce and Champagne to smooth the transition.
Oh my goodness! I just found this second blog of yours as I'm catching up on old posts of The Wednesday Chef. You cannot imagine my delight at finding a second place to read your beautiful writing! While I live in the US now, I was born and raised in Germany, and Berlin is the place where my parents went to college, met and fell in love. I am excited to explore the city through your eyes and taste buds, and hope to go back for a visit soon! Thank you for sharing your inspiring and beautiful writing! Guten Rutsch!!!
Posted by: mai truong | December 31, 2010 at 03:17 PM
*raises glass of Moet and Chandon* Cheers to a happy and successful 2011! :D
Posted by: Row | January 1, 2011 at 02:08 AM
Happy New Year to you too! I'm so glad you're feeling better. And wow, clarified butter? I had no idea either. Abashed, but so pleased to be set right.
Posted by: Sylee | January 4, 2011 at 03:58 AM
I didn't know you could buy Butterschmalz at the store. I did know you can buy Ghee at the tiny Indian convenienience store on Jungstraße in Friedrichshain, but I've never bought it because it seems too expensive (I think it's 6-7 Euros for a 1-pound can) for something you can make yourself. Ghee and clarified butter aren't quite the same thing, though, right? Ghee is more like clarified beurre noisette?
p.s. Hi Sylee!
Posted by: Leslie | January 5, 2011 at 12:27 PM
Where i have I been?! Didn't realize you were writing another blog. Glad to find you over here... great resource for SOME DAY when I make it to Berlin
Posted by: Caroline | January 5, 2011 at 10:27 PM
Mai - thank you!
Row- happy new year! Did he like his present? ;)
Sylee - thanks!
Leslie - ghee is cooked a little longer than clarified butter, yes, but otherwise it's the same thing. Clarified butter is good for sauteeing, fancy French sauces and keeps for a long time in the fridge. And for those of us who are too busy/lazy to clarify our own, a neat little grocery store find!
Caroline - come visit!! ;-)
Posted by: Luisa | January 6, 2011 at 05:07 AM
Yes, we both loved it and now I'm on a mission to try the other ones you had mentioned... I'm hooked! P.S. Congratulations and big hugs! :D
Posted by: Row | January 10, 2011 at 07:11 PM