Beiträge

Warum es in Schliersee keinen Weihnachtsmann gibt …

Da kaut der kleine Loisl schon eine ganze Weile an seinem Stift herum. Vor ihm ein Blatt Papier, das vom vielen Überlegen, was man so zu Weihnachten gebrauchen könnte, schon Eselsohren bekommen hat. Ist aber auch wirklich schwer. Naja, viele Wünsche hätte er schon, aber diesmal, diesmal zu Weihnachten, soll‘s ein ganz besonderer Wunsch werden. Etwas Großes – das ist schon mal sicher! Aber nicht zu groß – schließlich muss das Christkind es ja besorgen, tragen und heimlich in die gute Stube legen können.

Keine Frage, irgendwann wird er schon herausbekommen, wann genau das Christkind kommt. Jedenfalls muss das ziemlich im letzten Moment vor Weihnachten, also an dem Tag vor Weihnachten, an dem die gute Stube abgeschlossen wird, passieren. Man sieht aber auch wirklich schlecht durchs Schlüsselloch – das weiß er noch vom letzten Jahr –, und man sollte sich dabei nicht erwischen lassen!

Ja klar bringt das Christkind dann das Geschenk. Er hat es zwar noch nie gesehen, aber kein seriöser Bub behauptet, der Weihnachtsmann sei der Postbote der Geschenke. Der Weihnachtsmann ist ja eigentlich der Nikolaus, nur in der Vorweihnachtszeit dicker geworden, und er trägt eine andere Mütze. Der soll ja am Nordpol wohnen und arbeiten und bei Coca-Cola unter Vertrag stehen, und ab und zu sieht man ihn in Plastik von innen beleuchtet irgendwo am Balkon hängen … so a Schmarrn!

Wenn das stimmen würde, dass der Weihnachtsmann durch den Kamin ins Haus kommt, hätte er beim kleinen Loisl eh Pech und würde wohl hoffnungslos im Kachelofen stecken bleiben.

Ja, die Preußen und die Amerikaner, die glauben halt an den Weihnachtsmann – sollen Sie doch, der Loisl ist da tolerant, und schließlich könnte der Weihnachtsmann ja als Ablenkungsmanöver gedacht sein, dass man dem Christkind, wenn es die Geschenke bringt, nicht auflauert.

Egal, seit er denken kann, und der kleine Loisl denkt viel, kommt bei ihm daheim das Christkind, und das war bei seiner Mama, seinem Papa, Opas und Omas auch schon immer so. Ist ja auch so festlich, wenn das kleine Glöckchen bimmelt und man in die gute Stube tritt, wo es nach dem Parfum des Christkinds, nach Weihnacht, riecht und sich der kleine Loisl mit neugierig funkelnden Augen aufgeregt darüber freut, dass heute das Christkind Geburtstag hat.

 

Karl Bergkemper Karl Bergkemper

Begeisterter Schlierseer, Musiker und Internet-Schraubenzieher. Der technisch orientierte "Beutebayer" der Redaktion - immer für Ideen zu haben, die Schliersee weiterbringen

 

 

Christmas tree

American Christmas traditions are as varied in culture as the American people but in my and my Husband’s families there is a tradition of the memory Christmas tree.

When you grow up and move out of your parents house or get married and form your own family you are given a box of Christmas ornaments from your family tree that represent your childhood memories. This is so you can begin to build your own Christmas ornament collection and start your new holiday traditions.

Christmas tree

For many of my European friends where the tradition to decorate a small tree simply and leave it up for only a few days each year; our American tradition of a massive tree, with every nook and cranny filled with decorations, can be quite a shock. My own mother would take a week to decorate her tree and its beauty could be enjoyed for a month or more.

My favorite holiday memories were to help my grandmother decorate her tree all in clear crystal glass ornaments. We would put on some of her old vinyl records of 1950’s show tunes, sip hot cocoa and tenderly unwrap each beautiful memory and my Grandmother would share each beautiful family story.

Laura Boston-Thek Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).

Most Wonderful Time of the Year

Truly the “Most Wonderful Time of the Year” happens at the end of November so if your lucky your guests arrive to a Winter wonderful land in Schliersee just at the moment the first Christmas markets or Christkindlmarkt begin to sparkle. In Schliersee the market moves to three separate yet beautiful locations, each with a theme.

3. The See Weihnachtsmarkt. We were able to see the See Weihnachtsmarket which was located in the Kurparc right on the lake in Schliersee. To the festive alpine music, lit by all the twinkle lights and warm glowing fires it was a lovely wander from booth to booth to discover all the wonderful handmade crafts. Being a lover of ornaments and each year we add a few special ones, I found an artist making beautifully delicate lace caps on round glass Christmas ornaments. So unique. That is something truly special I love about the Bavarian Christmas markets, all the different talented crafters bring their items to sell and its the perfect location to get all your unique Christmas gifts. You wont find these locally handmade products online or in any “Black Friday sale”.

For your future reference 2. Advent is the Wuide or Wild Christmas market inside Vitawelt. The 3. Advent is the Historic Market at the Wasmeier Museum, that is one not to be missed and the 4th and final market is a Romanic one out in front of the Terofal hotel and restaurant in Schliersee. Its these smaller town markets that truly exude the Christmas spirit. I hope you will get out and join in the fun.

http://schlierseer-weihnachtszauber.de

Laura Boston-Thek Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).

Pumpkin Pie

In the United States we celebrate Christmas on 25 December but On 24 December, we open our homes to our neighbors and close friends to share (enjoy) warm Christmas drinks like mulled wine, the British version of Glühwein and hot chocolate and a cornucopia of amazing desserts. Many my Mom would make but also many were brought by our culturally diverse neighbors. We would have cookies from Italian neighbors, typical Japanese treats from another and then Christmas cookies like gingerbread men, were made and decorated by the children.

In my family home, pumpkin pie was always available from the very first signs of Autumn. My Mother would bake them for our Thanksgiving meal as well as Christmas because it was so beloved by all.

I have found that you can substitute butternut squash and other locally available pumpkins for this recipe and all other ingredients are also easy to find in German shops as well as online.

http://www.marthastewart.com/317045/classic-pumpkin-pie

INGREDIENTS
1 pumpkin, (about 4 pounds), halved,
1 1/2 recipes Pate Brisee
All-purpose flour, for work surface
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoon cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving
Directions
DIRECTIONS
1 Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
2 Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
3 Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
4 Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
5 Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
6 If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
7 Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

Laura Boston-Thek Laura Boston-Thek

American artist, photographer and professional wanderer who, after 20 years of roaming, put down roots in a 100 year old Bavarian farmhouse and fell in love with the Alpine village and its residents (both 2-legged and 4-legged).