Glühwein + Bierocks

18.12.2016

 

While back in Kansas last month, my grandmother made a delicious and old family recipe. These fluffy, sweet buns are stuffed full of ground beef and cabbage and are oh so good. Parker grew up eating what his Grammie calls “Bierocks.” My Grandma Weber calls them “runza.” Whatever your name of choice, these tasty buns are a long-established classic of the Mid-West. Our Volga German ancestors brought this tradition with them as the immigrated to the US many years ago. On a cold Sunday afternoon, we decided to try our hand at this classic. We also made a big batch of glühwein [a ubiquitous cold weather drink, essentially mulled/spiced wine]. Our feast paired nicely with a Harry Potter movie marathon and a new board game to play. Prost und frohe Weihnachten!

 

 

img_20161218_175214

 

img_20161218_175244
Mandatory bierock-making uniform = Christmas PJs

 

img_20161218_180444

 

img_20161218_184421

 

img_20161218_184954

 

img_20161218_173955
Next step, raid the bar for some glühwein.

 

img_20161218_175528
The base syrup is made a variety of ways. We elected to use vanilla bean, cinnamon stick, whole cloves, lemon/lime/orange peels.

 

img_20161218_171841
Add all of this to water and sugar and let boil until reduced and thickened.

 

img_20161218_184913
Add rum and wine, warm through and enjoy.
img_20161218_181534
Oh so good

 

img_20161218_173728
Our Swiss advent “wreath”

 

img_20161218_172355
A new game, Jaipur + molasses cookies + glühwein

 

img_20161218_172613
Our Christmas shrub – he’s a little guy to suit our little flat.

 

img_20161218_172510
When you forget your christmas cookie cutters in storage, you get elephant gingerbread.

 

3 thoughts on “Glühwein + Bierocks

  1. The dough looks nice and thin which lets the filling express itself. I like plenty of black pepper with whatever you generational gals mix in there for the ingredients.

    Like

  2. thumbing through and saw your site. stopped and took a quick look. RUNZAS!!!!
    I push them on my norwegian every once in a while. as a short cut I use frozen bread dough. always fantastic!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s