I remember what it was I’d wanted to post yesterday. An ethnologist told me that during a trip to Papua New Guinea he’d asked a tribesman the name of his mother-in-law. The shocked man warned him in a whisper never to ask anyone the name of his mother-in-law. “You could be killed!” he said. Mothers-in-law are taboo there, being in charge of black magic as they are, and are never referred to by name.
How primitive.
On a completely unrelated note, during a recent trip to a wine-growing region here, we saw a stand selling things to eat, including pastries, and long strips of what looked like fried dough, about two inches wide and a foot-and-a-half long and sort of concave. Or convex, depending on which side you’re examining them from, very thin dough. We asked what they were. “Mother-in-law tongues,” we were told. Made by rolling some sort of dough out very thin – it looked like pastry dough – and frying it on a griddle.
How quaint.
Anyway. Brian asked for my wife’s Kirschkuchen recipe.
My Wife’s Now-World-famous Kirschkuchen
Disclaimer
Being intellectuals, you can do the conversions yourselves, as necessary
Also, THIS WORKS WITH PITTED PIE CHERRIES, not regular cherries.
Ingredients:
- 250 g real butter not margarine
- 250 g sugar
- 4 eggs
- 400 g all-purpose flour
- 16 g baking powder, my wife thinks
Instructions
- Butter and eggs must be at room temperature
- Mix butter and sugar with mixer
- Don’t forget to preheat oven to 190 degrees C.
- One at a time, add eggs to mixture, mixing with mixer, then add next egg, mix, etc.
- Mix flour and baking powder, then stir into butter-egg-sugar mixture
- You need a form, or baking pan or something, shallow and large enough for the Kuchen. We use the oven tray, greased (buttered) and thinly floured. Maybe a non-stick item would also work, but no promises.
- Spread dough on pan, put cherries on top (should be enough cherries to cover it). Sprinkle this with cinnamon and powdered sugar.
- Bake for one hour at 190 degrees C, or until it looks like a Kirschkuchen; golden brown etc. You can do the stick-something-in-and-if-no-dough-sticks-to-it-it’s-done test. My wife uses a knitting needle, my mother used a knife but she never made Kirschkuchen.
- Consume.
Yum!
Thank you!
Very good for your bloodvessels too, it seems :)
Thank you, Mig. And thanks to Alpha.
By pitted pie cherries, certainly you do not mean the stuff in the can but instead those large-ish dark-red ones?
By pie cherries, I mean the tart ones. Too sour, really, to eat as is, good in pies. Not like the usual sweet cherry cherries. Called a “Weichsel” in German, but if you ask an online dictionary what the English word for Weichsel is, it gives you the name of the river Weichsel which is Vistula in English, and who wants to eat fistula pie?
And, Brian, they are not dark red but quite a bright red. We used to buy them in Michigan on our way back from a week at the beach. My mother pitted and froze them and then made pies of them over the next six months, although my brother who loves sour things used to eat the frozen cherries plain, like candy.
Thanks for the recipe, Mig. Sounds pretty damn tasty!
Delicious. Worked a treat.
This also works well with plums!
Yep.
Zehr Gut!
Just a little update on the cherry situation. I waited a little too long to find something to do with that bag of cherries — they were moldy by the time I got around to anything — but luckily they’re…
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