When we left Switzerland in September 2011, we kind of left behind a piece of our heritage...a traditional "Jura bricelets owen". There is only one manufacturer of this kind of biscuits maker and once you have one, you can keep it for 250 years, at leats!!!
So, same as what was done with our "LauraStar iron", Ernest & Marianne kindly sent us the Jura owen...by post. It seems a little ridiculous, but once you have tasted these biscuits, you forget that you spent 25% of the price of the owen in shipping costs... There are a tons of recipes sweet or salty. I am not very adventurous so I usually use the one printed on top of the owen:
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| THE bricelets owen and the dough |
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| This is the basic recipe...but it's really good!!! |
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| Some of the first samples... |
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| And a huge taper ware (see the Swiss spoon next to it) |
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| Same box, view from the top!!! |
I also received a very special recipe from my dear aunty Alice. She told me that this one was from her husband grand-grand-mother...so about four generations ago!!! It has been transferred through the family and today, I am trying it for the very first time in the USA!!! Amazing isn't!!
So here it is (in French):
- 1 l. de crème entière (ici 35%)
- 900 gr de sucre
- Mélanger le sucre et la crème
- 1 kg de farine
- 1 cuillerée à café rase de sel
- 1 verre de jus de citron ou pas...
- Tout bien mélanger et laisser reposer idéalement 1 nuit ou 1 jour. Si possible dans un endroit pas trop chaud, mais pas glacé non plus. Bien battre de nouveau et c’est prêt à cuire.
And this is the result:
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| AMAZING!!!!! First century-bricelets in the United States!!! Made on December 20th 2012!!! |
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