Marzipankartoffelngermanmarzipanpotatoes Recipes

Steps:

• Sauté the bacon in a large pan over medium heat until golden brown, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving as much grease as possible in the pan, and set aside to drain on paper towels.
• In the pan with the bacon fat, sauté the onions until translucent, for about 5 minutes.
• Remove the onions from the pan, leaving behind any remaining bacon fat.
• Add the vegetable oil to the bacon fat and heat over medium-high heat.
• Add the potatoes to the pan. Season with salt and pepper and sauté the potatoes until they begin to get a golden crust, 15-20 minutes.
• Return the bacon and cooked onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes, until everything is heated through and golden brown.
• Transfer to a serving bowl and garnish with parsley.
• Enjoy!

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

Steps:

• Whirl candy ingredients in the food processor or mix by hand until well blended and sticky.
• Add additional rosewater or orange water a *little* at a time until the dough forms.
• Form balls containing about a tablespoon each (if you wish, make them lumpy to like baby potatoes).
• Mix the cocoa powder and cinnamon together in a bowl.
• Roll the "potatoes" in the coating mixture and set aside to dry.

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
• Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
• Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

Steps:

• Preheat oven to 350 degrees.
• Butter and dust with flour an 8-inch diameter circular cake pan. In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.
• Bring water to boil in a saucepan. Chop the chocolate coarsely and add it to the water. Lower the heat and melt the chocolate, stirring constantly. Let it cool for several minutes.
• Add chocolate to the flour. Using an electric beater, mix for 1 minute or until well blended.
• In another mixing bowl, combine egg, buttermilk and vanilla. Add to the chocolate mixture. Beat again for a minute until smooth. Pour the batter in the cake pan, and bake for 30 to 35 minutes, or until a knife inserted in center comes out clean and the cake pulls away from the sides of the pan. Remove from heat and cool for 10 minutes. Remove from the pan; cool thoroughly on a rack.
• When the cake is at room temperature, break it up into small pieces. If you have a food processor, place it in the bowl and pulverize it to the texture of fine bread crumbs. This can by done by hand by placing cake pieces in a plastic bag and running over them with a rolling pin.
• In a third bowl, combine cake crumbs, walnuts, rum and preserves. Stir with at wooden spoon or your hands and blend thoroughly.
• Form a ball with 1/4 cup of the mixture. You should be able to make about 12 balls. Set aside.
• Cut the almond paste into 12 pieces. Roll each piece into a little ball.
• Place one ball of the almond paste between two sheets of wax paper. Roll out each to a 5-inch diameter. Wrap the rounds of almond paste around the chocolate balls. Roll the balls into a roughly oval shape, somewhat like a potato.
• Place the ovals on a baking sheet, and refrigerate for 40 to 60 minutes to firm up the paste. Roll each oval in cocoa, shaking off excess, and serve at room temperature. You may poke little holes in each oval with a skewer to simulate potato eyes.