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Post by gardenmoma on Dec 20, 2005 21:56:21 GMT -7
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Post by rdywenur on Dec 21, 2005 4:14:55 GMT -7
GM...thank you for this great article. I am of Polish hertitage but never new of piernik or that gingerbread is a Polish cookie also till joining this board. I am very familiar with lebkuchen only because I haave a friend who is from Germany and she would order from Scmidt in Nurenburg and always give me some for Christmas. She would buy the decorated "hearts" (I think not meant for eating) for her daughter and that is what atttracted me to these cookies. I only like the non chocolate covered ones. I also have a nice collection of the beautiful tins they are packaged in. Too late this year but I am going to try my hand at one of the recipes in the article after the holidays and make some for next year.
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lily
Freshman Pole
Posts: 45
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Post by lily on Dec 21, 2005 8:01:39 GMT -7
Is it Poznan or Turon known for Gingerbread - I think Poznan! lily
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Post by gardenmoma on Dec 21, 2005 10:58:10 GMT -7
RDY... Thanks for your kind words Maybe we can have a piernik bake-off, if we ever finish with the chrust LILY... Why Poznan? The Polish town from medieval times and still currently known for gingerbread is Torun. Check out this link: www.torun.webd.pl/piernik.html
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Post by suzanne on Dec 21, 2005 12:03:05 GMT -7
Gardenmoma, Very nice article with recipes! Thanks for sharing all of that. A question I've been wondering about: in Poland, is gingerbread/piernik just cookies, or are there Polish recipes for gingerbread cake? Perhaps gingerbread cake is just an American invention.
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nancy
European
Posts: 2,144
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Post by nancy on Dec 21, 2005 15:19:15 GMT -7
Gardenmoma,
Great article! I love the old gingerbread molds , they are a lot of fun.
Question for you: isn't there also a Swedish spice cookie in this same tradition?
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Post by gardenmoma on Dec 21, 2005 22:00:03 GMT -7
Hi Suzanne, From what I've been able to learn, cake-like gingerbread, as we here in the U.S. know it, developed in colonial America. From: www.joyofbaking.com/GingerbreadCake.html"...as it (gingerbread) made its way throughout the world it was adapted to meet the tastes of different cultures. That is why if you sample gingerbread in a country other than your own it may not look or taste as you expected. It can be a bread, a spicy sweet cake or a molded/shaped cookie and it can range from light colored with just a touch of spice to dark colored and very spicy.
In England and America, we like to make our gingerbread with either treacle or molasses instead of the original honey. The British favor treacle which has a much stronger taste and darker color than the American preferred milder tasting and lighter colored molasses"
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Post by gardenmoma on Dec 21, 2005 22:07:16 GMT -7
Gardenmoma, Great article! I love the old gingerbread molds , they are a lot of fun. Question for you: isn't there also a Swedish spice cookie in this same tradition? Nancy, Thanks for your kind words... ;D Here are some other names for gingerbread that I found at this link: www.torun.webd.pl/piernik.htmlangielski - gingerbread portugalski - pao de mel esperancki - mielkuko rosyjski - prjanik fiñski - piparkakku serbsko-chorwacki - medenjak francuski - pain d'epices s³owacki - pernik holenderski - peperkoek ***szwedzki - pepparkaka³otewski - piparkuka wietnamski - banh bang niderlandzki - peperkoek w³oski - panpepato niemiecki - Pfefferkuchen I couldn't use all of them in the article because space was limited.
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Post by jimpres on Dec 30, 2005 9:53:42 GMT -7
I made two batches of piernik for Christmas. It's a two layed deal with chocolate in the middle. They go like hot cakes.
Jim
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Post by gardenmoma on Dec 30, 2005 14:41:49 GMT -7
Boy...oh boy, Jim... I bet your piernik does disappear in a flash What sort of chocolate do you use between the layers? I am looking for a good dark semi-sweet chocolate to use as a coating...not a glaze... I'm still working, bit by bit, on trying to put together a comprehensive article...try it for another publication.
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Post by jimpres on Dec 30, 2005 15:00:30 GMT -7
GM,
I use 6 ounces of bakers chololate, cup of heavy cream and 1.5 cups of confectioners sugar + a teaspoon of vanilla. Then I add 6 ounces of finely ground almounds, which can be toasted. I put that between piernik layers a 12X14 piece cut in half.
Jim
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Post by gardenmoma on Dec 30, 2005 15:05:58 GMT -7
Ah...so it's almost like a custard Wonderful... Thank you
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