As Summer is slowly nosing it’s way in, the sizzling warning shots vigorously announcing its arrival usually send me into some sort of a panicky rush, reminding me of all those yummy things I should definitely cook once more before it gets too hot to even think about turning on the stove. This year though, blissfully moderate temperatures and cool nights actually made it possible for me to go about the whole thing with a bit more brainpower and prepare.
Slowly but surely, things around here are waking from their winter and/or pandemic hibernation. Too late and too slowly for most of us, but what can you do, eh? Well… here’s a little something to stoke the anticipatory fires related to all things Summer – one with pretty dresses/short sleeves, umbrella drinks and all the fixings! And the idea for this one actually emerged from the gloomy depths of the recent medical disaster we’d all rather be over and done with – kind of a case of “There can’t be light without darkness”? Ugh, look at me, getting all kitchen-philosophical over a simple desert…
Friends, Romans, Countrymen… I have a problem. Or so it would seem. Only now that I’m sitting here, Iced Peach Tea in one hand and latest recipe notes in the other, ready to share the yumness with you guys I realize that this is the third recipe involving peaches and/or nectarines in a row. Third one for you guys, that is… lots more on my side of the screen. And it’s not even our region’s peach season yet! I’m so sorry! I’m not even sure where that sudden obsession came from!
Honestly… Three rays of sunlight and the mere idea of temperatures rising above single-digits alone are enough for all of the die-hard Big City BBQers to come out of hiding and fire up the embers, worldwide doom-and-gloom, pandemic or ravenous neighbors without the luxuries of a rooftop garden or balcony be damned. Most of the time, closing the windows after giving the whole situation the sigh it deserves does the trick.
Down here in South-Western Germany, wedged in between the French and Swiss border and with the Italian and Austrian ones what feels only like a stone’s throw away for that matter, it’s really hard not to think “Savory” when the concept of pastries comes up at exactly the right moment. Of course, there’s our signature thinnest-possible-crust-tart concept plus anything that grows on trees or bushes around here at any given time, but that’s a whole other story~
So here we are again. Right where, if things were even remotely normal, I would be hard pressed to remove the chocolatey bits and fingerprints sticking to me, my notebook, my recipe notes, my pens, all over my kitchen and gods know where else after finishing my Easter Eggstravaganza Chocolate Boxes for my family and friends and sharing the highlight-recipe with you guys. Alas, things are not quite back to normal. Oh well… I guess my carefully planned out Party Box of Cocktail Chocolates I promised you guys “Once all that <insert a string of profanities here to colorfully describe the pandemic> is over and done with” still has to wait on the sidelines for a while.
So… as it turned out, I was right not to trust the suspiciously innocent-looking blue skies I mentioned last time – a serious case of November-in-March-ick, thunder- and hailstorm and massive amounts of… lukewarm drizzle being blown around (and under* any defense you might have put on/up) by the storm included came to pay us a visit since then to really, really get us into the right mood for Spring. Meanwhile, the first edible signs of Spring are popping up all over the markets, our first Asparagus, for example.
Since my slightly winter-intoxicated post two weeks ago, we’ve gone through a screeching 180° turn temperature-wise. From -15°C to +15°C within a week. Now that my system has somewhat acclimatized to the sudden change, I have to admit, I don’t really trust those innocently sparkling powder blue skies out there just yet – not enough to give in to the budding urge to completely ditch the wintery cuisine for something more fresh, zingy and potentially outdoorsy in any case~
Minus 14°C. Snow. Windy. Did I mention the minus fourteen degrees celcius already? Well, what can I say… I’m absolutely extatic about it, jumping up and down in front of the window every morning these days~! It’s W.I.N.T.E.R for the first time in… I think it’s been at least 10 years that I’ve dug out a wool sweater during “winter” time and even longer since I’ve been woken up by the neighbour being massively displeased about having to shovel the sidewalk free of snow and letting the whole street know all about it at 5:30 in the morning.
It’s February. It’s dark. It’s cold. It’s wet. It could be miserable… but there’s a golden light at the end of the tunnel! A light that certainly lifted my spirits out of the ick as soon as I spotted a soft yellow-golden glow beneath the pile of apples in my pantry – and I hope I can spread that comforting glow out to you guys with this recipe as well~