Monday, September 21, 2015

Cooking Classes & Quince-Muffins with Pumpkin Seed Brittle - Kochatelier Sankt Augustin & Quitten-Muffins


Last Friday I attended a cooking class, or more specifically, a BBQ cooking class, at the cooking school in Sankt Augustin, called "Kochatelier" - it seemed to me that it was high time that I hone my bbq skills.
Am Freitagabend habe ich einen Kochkurs bzw. einen Grillkurs im Kochatelier Sankt Augustin gemacht - es schien mir höchste Zeit meine Grillkünste in einem Kurs über Herbstliches Grillen etwas zu verbessern.




We were guided through the evening by the kind and knowledgeable chef Robert Rechman - who happily and patiently assisted us in the preparation of the evening´s autumnal bbq menu: slices of duck breast that were marinated in mulled red wine and accompanied by an apple-walnut chutney and served on lamb´s lettuce; followed by mini focaccia with rosemary and chilli-salt; then rainbow trout with roasted chestnuts and pumpkin; wild game sausages with homemade mustard & cranberry ketchup that were accompanied by stuffed mushrooms and a slice of grilled potato bread. And for dessert we indulged in an autumnal quince crumble that was served warm with pumpkin seed ice cream and pumpkin seed brittle.
Unter der fachkundigen und äußerst freundlichen Leitung von Koch Robert Rechmann haben wir im Einklang mit dem Motto des Abend "Herbstgrillen", die Menüfolge des Abends vorbereitet und auch später dann genüsslich verspeist: in Glühwein marinierte Scheiben von der Entenbrust auf einem Feldsalat-Bett mit Apfel-Walnuss-Chutney und Mini-Focaccia mit Chili-Salz und Rosmarin; Lachsforelle und Maronen-Kürbis-Gemüse; Wildwurst mit selbstgemachtem Senf & Preiselbeeren-Ketchup, dazu gefüllte Champignons und Kartoffel-Brotschnitte. Zum Nachtisch gab es Quitten-Crumble mit Kürbiskern-Eiscreme und Kürbiskern-Krokant.




After we had completed our bby cooking class, we were given copies of the recipes that we prepared during the evening. As I was quite taken by the dessert - I took the school´s recipe for Quince Crumble from the BBQ and turned it into Autumnal Quince Muffins with Pumpkin Seed Brittle.
Nach dem Kurs gab es Kopien der Rezepte für alle Teilnehmer - ich habe das Rezept für den Quitten-Crumble vom Grill nachgebacken und den Teig mit dem Streuseln in Muffinformen gebacken und mit dem Kürbiskern-Krokant serviert.   




Autumnal Quince Muffins with Pumpkin Seed Brittle

Ingredients for the Muffins
  • 100 g soft butter, unsalted
  • 120 g light-brown sugar (such as the one available from Tate & Lyle)
  • 2 eggs (L), organic or free range
  • 150 g wheat flour
  • 50 g almond meal
  • 8 g baking powder
  • 20 g dried cranberries (previously soaked in warm rum for at least 30 minutes)
  • 2 quinces (L) - or use 3 firm pears (M) 
  • juice form 1/2 lemon (organic)
  • a pinch of fine sea salt
  • 1/4 tsp Ceylon cinnamon
  • some freshly grated tonka bean (which can be replaced by pure vanilla sugar) 

Preparation of the Muffins
  1. Peel the quinces. Core and grate on the fine grates of your box grater.
  2. Add 1 tbsp of sugar to the grated quince, together with the freshly squeezed lemon juice and late macerate for about 30 minutes.
  3. Separate the eggs and whisk the egg yolks together with the butter, sugar and the spices until the mixtures is light and foamy.
  4. Whip the egg whites to almost firm peaks with a pinch of sea salt.
  5. Whisk together the almond meal,, the flour an dthe baking powder and add to the butter mixture.
  6. Drain the grated quince mixture and add to the batter - fold in the egg whites.
  7. Fill your mufiin tins 2/3 full - the batter will be enough for about 14 muffins.

Ingredients for the Streusel Topping
  • 50 g butter, unsalted
  • 50 g light-brown sugar (see above)
  • 65 g wheat flour
  • 20 g almond meal
  • 20 g coarse oats

Preparation of the Streusel Topping
  1. Mix together all the ingredients and add on top of the prepared muffins.
  2. Bake for about 15 to 18 minutes at 180 degrees Celsius (356 degress Fahrenheit).


Herbstliche
Quitten-Muffins à la Kochatelier Sankt Augustin

Zutaten für den Teig
  • 100 g weiche Butter, ungesalzen
  • 120 g hell-brauner Zucker (z.Bsp. von Tate & Lyle)
  • 2 Eier (L), Freiland oder Bio
  • 150 g Weizenmehl
  • 50 g gemahlene Mandeln
  • 8 g Backpulver
  • 20 g getrocknete Cranberries (in warmen Rum eingelegt, zirka 30 Minuten)
  • 2 Quitten (groß) oder 3 feste Birnen (M)
  • Saft von 1/2 Zitrone (Bio)
  • eine Prise feines Meersalz
  • 1/4 TL Ceylon Zimt
  • etwas geriebene Tonka-Bohne (oder 1 1/2 TL Bourbon Vanille-Zucker)

Zubereitung der Muffins
  1. Die Quitten schälen, Kerngehäuse entfernen und fein raspeln.
  2. Mit 1 EL Zucker und Zitronensaft marinieren, gut durchkneten und 30 Minuten stehen lassen.
  3. Dann die Eier trennen und die Eigelb mit der Butter, Zucker und den Gewürzen schaumig schlagen.
  4. Eiweiß mit Salz halb-steif schlagen. 
  5. Das Mehl mit Mandeln und Backpulver mischen und zur Butter-Ei Masse geben.
  6. Wasser von den Quitten abgießen und zuletzt die Eiweiß unterheben.
  7. In Muffin-Formen füllen - das Rezept ergibt zirka 14 Muffins.

Zutaten für die Streusel
  • 50 g Butter, ungesalzen
  • 50 g brauner Zucker (siehe oben)
  • 65 g Weizenmehl
  • 20 g gemahlene Mandeln
  • 20 g Haferflocken

Zubereitung der Streusel
  1. Zutaten vermengen und auf den Küchlein verteilen.
  2. Bei 180 Grad Celsius (356 Grad Fahrenheit) Ober-und Unterhitze ca. 15 bis 18 Minuten backen


Ingredients for the Pumpkin Seed Brittle
  • 30 g pumkin seeds (try to get the dark-green Styrian ones from a good source)
  • 1 tbsp sugar
  • 1/2 tbsp butter
  • a good pinch of Ceylon cinnamon

Preparation of the Pumpkin Seed Brittle
  1. In a non-stick pan, roast the pumpkin seeds until they are warm and fragrant - do so by shaking the pan occasionally.
  2. At the same time, put the sugar in another heavy skillet or saucepan and melt - taking care not to stir the pan but to only swirl the sugar around until it melts properly.
  3. As soon as the sugar has turned a light-brown, slowly add the butter - tilt the pan and do no stir until the very end.
  4. Add the warm pumpkins to the warm caramel and then stir with a wooden spoon.
  5. Very carefully spread out the mitxure on a parchment lined baking sheet. Let the brittle cool and add some cinnamon (optional).
  6. Break the brittle into large pieces and serve alongside the quince muffins. Or chop and stir into homemade vanilla or pumpkin ice cream.
Zutaten für den Kürbiskern-Krokant
  • 30 g Kürbiskerne (wenn es geht aus der Steiermark)
  • 1 EL Zucker
  • 1/2 EL Butter
  • etwas Ceylon-Zimt

Zubereitung des Kürbiskern-Krokant
  1. Die Kürbiskerne in eine beschichtete Pfanne geben und unter häufigem Rütteln rösten, bis sie duften.
  2. Gleichzeitig den Zucker karamellisieren. Dabei nicht im heißen Zucker rühren sondern nur die Pfanne bewegen und den geschmolzenen Zucker verlaufen lassen.
  3. Sobald der Zucker hell-braun ist, die Butter hineingeben und langsam schmelzen lassen.
  4. Die heißen Kürbiskerne in den heißen Karamel hineingeben und vorsichtig verrühren, am besten mit einem Holzlöffel.
  5. Vorsichtig das Karamel auf ein mit Backpapier ausgelegtes Backblech geben und völlig auskühlen lassen - auf Wunsch mit etwas Zimt verfeinern.
  6. Das Krokant in Stücke brechen und mit den warmen Quitten Muffins servieren. Oder das Krokant zerkleinern und in selbstgemachtes Vanille-oder Kürbiskern-Eis geben.



Finally, I owe a big Thank You to the kind team at the Kochatelier cooking school for a lovely evening, delicious food, kind company and many priceless cooking and bbq tips and tricks and recipes! I already have my eye on the next cooking class I would love to attend...but in the meantime I shall practice my bbq skills at home...

For more informatiom on the cooking school (they also offer classes in the lovely English language in the cities of Bonn, Duesseldorf and Bergisch Gladbach) - please consult their comprehensive website here:
https://kochatelier-sankt-augustin.de
Herzlichen Dank an das Kochatelier-Team für einen wunderbaren Abend, leckeres Essen, liebe Gesellschaft und wertvolle Tipps, Tricks und tolle Rezepte! Ich habe mir da schon Mal den nächsten Kurs rausgesucht...in der Zwischenzeit übe ich noch etwas an meinem Grill...

Für mehr Informationen über das Kochatelier Sankt Augustin (übrigens eine Dependance des Bonner Kochateliers - weitere gibt es in Düsseldorf und in Bergisch Gladbach) bitte hier schauen:
https://kochatelier-sankt-augustin.de

20 comments:

  1. Glad you had a good time at cooking school. You always learn something when you're in a classroom. The pumpkin seed brittle intriques me. Will try to source the green pumpkin seeds. I use ps in the granola but they aren't green.

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    1. Dear Mary, those green pumpkin seeds hail from Styria, Austria - they are addictive and utterly delicious. You might remember that I used them for Dorie´s "croquants" ( http://kitchenlioness.blogspot.de/2015/01/french-fridays-with-dorie-youll-spoil.html)
      and my "Pumpkin Seed Oil Bundt" (http://kitchenlioness.blogspot.de/2013/10/pumpkin-seed-oil-bundt-cake.html).
      Thank you for stopping by!
      Andrea

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  2. These muffins look delicious and I 'm looking for some recipes for my quinces . Thank you!

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    1. Liebe Gerlinde, aber gerne - Quitten Rezepte gibt es viele und diese Muffins schmecken unglaublich lecker besonders mit den schönen buttrigen Streuseln.
      Ganz liebe Grüße nach Santa Cruz!
      Andrea

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  3. Hello Andrea, sounds like an educational class and lots of fun! The menu sounds sensational and I do like your muffins quite a lot too. I'm beginning a Korean cooking class this week though it is 4 hours every week for the next couple of months- that should provide quite a grip on things, don't you agree. Hope all else is going well!

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    1. Dear Peggy, lots of fun indeed - aren´t cooking classes always such educational fun - sounds like you are well on your way to becoming our resident Korean food expert - enjoy - 4 hours every week for a few months sounds like quite the challenge that I am sure you will master with ease!
      Let us know how much you like it!
      Andrea

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  4. Your life sounds incredibly interesting, Andrea!
    Your photography makes me drool and say "AHHHHH."
    Much appreciation from Minnesota. xx

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    Replies
    1. Kim, it is true it all sounds very food related - food and everything food related does seem to be playing a starring role in my life but I do like a lot of other things like theater and classical music and literature and languages...have not really found a way yet how to incorporate all of that in my blogger life though.
      Hugs, dear friend!
      Andrea

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  5. Andrea, die SW-Fotos zu Beginn sind superschoen. Die Muffins sind so perfekt fuer ein Picknick, denn jetzt beginnt hier die Kurbisfarmzeit :-)
    Vielen Dank, dass wir das Rezept mir dir teilen duerfen! Einen lieben Gruss aus dem sehr trockenen Frederick

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    Replies
    1. Liebe Wally - schwarz-weiß Fotos reizen mich schon lange...ich arbeite gerade ein bisschen an meiner "Blog-Präsenz" - möchte gerne noch ein wenig herum experimentieren. Mal sehen, wohin das führt.
      Das Rezept ist sehr herbstlich lecker und lässt sich wunderbar alternativ zu den Quitten auch mit Birnen machen, warm genießen und vielleicht ein wenig Kürbiskern-Eiscreme, dazu...
      LG,
      Andrea

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  6. These muffins sounds quite wonderful, and I think I could just eat the pumpkin seed brittle as a little dessert itself! I love how you switched them form a dessert to a muffin.

    The whole menu sounds amazing - I wish I could have been there with you! Liebe Grüße! David

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    Replies
    1. Dear David, that would have been fun attending a cooking class with you - you would have enjoyed the "wild game sausages" that we made the most (I believe) - a real fun technique to learn and a great recipe to make - and learning a few tricks for a successful bbq never hurt either!
      Liebe Grüße,
      Andrea - next time you visit, I shall make sure we are taking a cooking class together, promised!

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  7. Andrea other beautiful and amazing post ! I love these quince muffins look amazing and lovely !We love quinces here.!
    Love yours pictures !!!

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    1. Gloria, so glad that you enjoy this fallish post - quinces are never used enough in cooking and I am grateful for every delcious recipe that I come across that showcases them!
      Thank you for stopping by!
      Andrea

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  8. I love the quince muffins and the pumpkin brittle. I plan on making this recipe very soon:)

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    1. Geraldine, the quince muffins and the pumkin seed brittle are wonderful fall dessert fare!

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  9. What a sensational class! Your muffins look amazing.

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  10. Other members of my family couldn't care less, but Dad & I love quince.
    What a gorgeous presentation, as usual, Andrea dear. I am hoping to get to baking a bit this w/end, weather permitting, of course. The forecast predicts 100*F tomorrow. So, we'll see. I must taste these gorgeous muffins, maybe even for breakfast!
    Happy w/end to you and your sweeties! xoxo

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    1. Dear Colette, fall is here and we all ask ourselves where time has gone...quince are now available and it seems as if we just indulged oinothing but strawberries...
      Thank you for your kind comment, dear friend - all the very best!
      Andrea

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