>It’s Kiachl time again!

>This is a Kiachl, as delicious as it is unpronounceable. This particular Kiachl is filled with Preislbeeren, a kind of cranberry and with a similar taste. It can also be filled with sauerkraut, and I am told this is equally delicious.

It’s a bit of a tradition to hit the Christmas market at least once in the season, to enjoy a Glühwein or a Punsch (the latter with or without rum) with friends. We did this yesterday a few hours before a dress rehearsal, so we all had to go easy on the alcohol. Soon five more friends joined us, and there there wasn’t enough room on that little table anymore for all our mugs.
The stalls behind us were filled with sweets, jewelry, alpine scarves and gloves, slippers, candles, tree ornaments, you name it. At five each day, a brass quartet appears up in the balcony under the Golden Roof overlooking the square, and plays Christmas songs. It’s a nice way to spend a dark, cold afternoon.

UPDATE: You’ll find a recipe for Tirolean Kiachl in the right hand sidebar.

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4 Responses to >It’s Kiachl time again!

  1. Anonymous says:

    >I’m off to find a kiachl recipe now. I’m sure these are what my grandmother made and sounded like “keekle” to my child’s ear. She was my dad’s mom, and as a young bride my mother tried to follow her as she made them once. The problem was that my grandmother used no measuring utensils, so Mom would hold out a measuring cup or spoon and ask her to pour in whatever she had scooped in in her hand before she added it to the mixture. The family story goes that Grandma was very patient and cooperative with all this, but Mom was so nervous about it she finally just gave up. So we’ve never had a recipe. And never even knew how to spell the name of those wonderful golden-brown donut things she made at Christmastime.Can’t wait to tell my sisters about this, find a recipe and try to make them ourselves.Thank you for such a serendipitous holiday post, Marcellina. Enjoy the Season! — Sparkle Plenty

  2. Anonymous says:

    >Marcellina — I’d love to take you up on your offer over at eschaton to send me your Kaichl recipe.I did auto-translate a couple of German recipes I found by surfing, but the instructions came out rather muddy and all the ingredients were metric.I don’t mind converting the metrics but hesitate at trying to figure out what some of the transliterated instructions mean.It would be wonderful to have your tried and true recipe instead. Just send to my email.And thank you, thank you, thank you..

  3. marcellina says:

    >I don’t have one myself, but I know someone who does — I’ll get her family recipe and post it!

  4. shrimplate says:

    >It’s funny how the locals here in Phoenix dress the same way as the people around your table, but here it’s 65F. Maybe it’s the humidity there. Heh.

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