Snow

It is finally winter here in Germany after an early visit from Spring over Christmas. It has snowed several days in a row and things are looking decidedly wintry, which I am grateful for. I can hear the earth settling in finally for a rest and the trees and birds finally joining in the silence and deep waiting of winter. Somehow, with it being this cold and snowy, I allow myself the time to cook, to stay indoors, and to be quieter. because of last weeks unseasonally warm temperatures and the welcome visit of 5 days of sun (unbelievable!)we had such a fit of spring cleaning and cabin fever that everything whipped up into action around here- moving furniture, throwing papers away that have been piled up and not looked at for the entire year of 2012, the commitment- again- to consuming less and having less and overcoming both of our inheritances of "eclectic stuff piling up on every flat surface" and the "inability to throw things away for sentimental reasons" and keep the house devoid of said piles and extraneousness.

I have been cooking lots of buckwheat crepes, or Galette, filled with savory things like kale in a goat cheese sauce with green tomato chutney. And I received a Kitchen-Aid from my loving parents for my belated birthday present and plan on baking lots of gluten free, sugar free, cow dairy free cakes. Spanish almond tort, beet and chickpea cake (which I have already baked and is amazing) greek walnut cake, something with poppy seeds, and so forth.

And I thought I would include the recipe for the Dessert I made last night. YUM!
Apple Puree with Almond Butter Vanilla Sauce

For the apple puree:
4-8 (depending on size) apples of several different varieties-  If you can find old varieties from the farmer's market that would be best. Otherwise, Boskop, Macintosh, Braeburn, Fiji, whatever floats your boat.
Juice from one half a lemon
Nutmeg to taste

Peel and core the apples. Chop half of them and put them into a pan with a bit of water covering the bottom. Bring to a boil, cover, and let sit until cool. Grate the other half of the apples and leave them raw. When the cooked apples are cool, add the grated apple, lemon juice and Nutmeg and puree with desired implement.

For the sauce:
1/2 cup almond butter
1 cup water
Honey to taste
Vanilla to taste

Slowly add the water to the almond butter, stirring well to incorporate the water as you go. Add honey and vanilla and heat over low heat just until the sauce thickens but long before it boils.

Portion apple puree in bowls and pour over the warm almond butter sauce.

Tonight after dinner we are going to make hot apple cherry juice with mulling spices and watch a movie, perfect for a snowy evening.