Tag: lemon peel

Birnenbrot-style Apple Raisin Rum Bread

Betsy Oppenneer

First time making Birnenbrot. And I didn’t have Birne (pear), so I made Apfelbrot instead. The filling is apple, raisins, cranberries, walnuts, fresh orange juice, lemon zest… and rum. Can’t forget the rum.

Betsy’s Stollen

Betsy Oppenneer

Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.

Bavarian Nussstollen

Betsy Oppenneer

This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.

Lemon Pepper Bread

Mark Oppenneer

As you bring a piece of this Lemon Pepper Bread to your mouth, you’ll smell a hint of citrus that offers a wonderful contrast to the mild heat of the cracked pepper that follows. Not quite sweet and sour, but close.

Anise Lemon Pecan Bread

Mark Oppenneer

Anise Lemon pee-KAHN Bread. Not PEE-can. As my Mom, a proper Southern Belle, used to say to her New England friends… a PEE-can is what you put under your bed at night. Silly Yankees.

Sweet Cranberry Cashew Bread

Mark Oppenneer

I wish I could take a picture of the smell of bread. The lemon zest and orange juice give this Sweet Cranberry Cashew Bread a delightful zing. Hoowee, is it tasty.

Buttermilk Müesli Bread

Mark Oppenneer

The zing of lemon rind in this hearty recipe complements the subtle tartness of the buttermilk and the nutty taste of the müesli.

Anise Agave Bread

Mark Oppenneer

This recipe is inspired by an anise bread served by the restaurant proprietor at the Hotel Maela in Oaxaca, Mexico. It is loosely based on my Mom’s “Anise Orange Nut Rye Bread”.