In the
Erzgebirge, the festive season starts right after the Totensonntag (a day to
commemorate the dead), when everybody puts up their Christmas decorations. My
favourite item is the Schwibbogen (candle arch), which you can see in nearly
every window. In the olden days, the Schwibbögen were made of metal and lit
with normal candles, but today the wooden ones with electric candles are much
more common. I even took a Schwibbogen with me to Northern Ireland when I spent
my semester abroad there ;)
Schwibbogen |
For me, the
most important day of Christmas is Christmas Eve. After a nice lie-in and
breakfast, my grandparents put the turkey into the oven because it needs to
roast quite a long time. For lunch we normally have soup, e.g. lentils or peas.
In the afternoon, we drink tea or coffee and eat Christmas cookies and Stollen,
which is a traditional Christmas cake filled with raisins, ground almonds and diced
candied lemons and oranges. We also continue preparing our dinner. At 6pm, it
is finally time to eat dinner. Every year we have turkey with green dumplings (made
of cooked and raw potatoes), gravy and red cabbage. After that, my family and I
exchange presents and watch some Christmas films.
Turkey |
Green Dumpling, Red Cabbage and Turkey |
If you'd like to have a go at baking a Stollen, here is my favourite recipe :)
Ingredients
Stollen |
500g | flour |
300g | sugar |
250g | butter |
2 | eggs |
8g | vanilla sugar |
15g | baking powder |
250g | quark |
250g | raisins |
250g | ground almonds |
100g | diced candiced lemons |
100g | diced candiced oranges |
5 drops | bitter almond oil |
Instructions
- Combine all the ingredients in a bowl.
- Knead the dough until it feels smooth.
- Shape the dough into an oval loaf and put it on a baking tray.
- Heat the oven to 175°C and bake the loaf for 1 hour.
- Brush the warm loaf with melted butter and dust it with powdered sugar.