The cookies are baked on a thin, edible wafer called oblaten. Oblaten are crisp, white wheat wafers that are available in specialty food shops. If you do not have a specialty food shop that handles oblaten, check with a local religious supply house. Wafers that are used for communion come in various sizes, including 2 3/4 and 3-inch diameters, and can be used for lebkuchen.
Coming from a German background, Christmas has always meant Lebkuchen in my father's family. Having failed to get my aunt's recipe, I found this recipe from a friend in Germany, and made them last year for another friend who had spent his childhood in Germany. They brought tears to his eyes! They taste best when allowed to mellow for a while, so I make them as soon as I can after Thanksgiving. Prep time does not include chilling the dough overnight.
This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.
This recipe is cut in half from the original which used 10 pounds!!!! of flour. Traditionally these are made right after Thanksgiving and aged in big crocks with a cut up apple to keep them moist. My great-grandmother used the candied fruit as called for in the recipe. My grandmother hated the candied fruit, left them out and increased the raisins.
Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
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