pfeffernuss,n.‘ A small, round, sweet biscuit flavoured with spices such as ginger, cardamom, cloves, black pepper, etc., and typically eaten during the Christmas season. Usu. in pl.’]
Pronunciation: Brit. /ˈ(p)fɛfənʊs/, U.S. /ˈ(p)fɛfərˌnəs/
Inflections: Plural pfeffernüsse, pfeffernuesse, pfeffernusse, pfeffernussen.
Forms: 18– pfeffernuss, 19– peffernissen U.S. regional (Pennsylvania), plural, 19– pfeffernuß. Also as two words and with capital initial(s).
Etymology: < German Pfeffernuss gingerbread biscuit (1741 or earlier; < Pfeffer pepper n. + Nuss nut n.1). Compare Dutch pepernoot (1778), German regional (Low German) Pepernööt (plural), Danish pebernød (1710). Compare the earlier calque peppernut n.
In plural form peffernissen after Pennsylvania German pefferniss (plural peffernissen; compare German regional (Palatinate) Peffernuß, plural Pefferniß).
A small, round, sweet biscuit flavoured with spices such as ginger, cardamom, cloves, black pepper, etc., and typically eaten during the Christmas season. Usu. in pl.
1891 Los Angeles Times 22 Nov. 14 (advt.) Pfeffernusse and Lebkuchen at Jevne’s.
1928 E. E. Hoyt Consumption of Wealth viii. 76 A German woman moved into a small New England village, and in three years all the housewives were making pfeffernüsse at Christmas time.
1969 N.Y. Times 20 Dec. 24/1 For Christmas, baking and giving Bremen pfeffernusse—crisp, cinnamon-cardamom flavored rolled cookies—has been a tradition in the Luhrs home for generations.
1998 Christian Sci. Monitor (Electronic ed.) 24 Dec. 15 She would come down three flights, tousle my hair, and give me a Pfeffernuss.
The Unofficial Downton Abbey Cookbook by Emily Ansara Batnes beckoned me at the library. Consisting of recipes for the folks upstairs as well as downstairs, The Unofficial Downton Abbey Cookbook not only offers recipes, but is full of insights and explanations about cuisine in Edwardian England. Recipes include crunchy fig and bleu cheese tarts, classic oysters Rockefeller, crispy roast duck with blackberry sauce, Mrs. Patmore’s downstairs pork pie, chicken, leek and caerphilly cheese pie for St. David’s Day, and treacle tart.
I made Sir Anthony’s Apple Charlotte last week and it’s a new favorite. Looking at photos of apple charlotte it seems that many recipes call for bread rather than bread crumbs. This recipe was so delicious that despite my curiosity I doubt I’d bother with a different version.
Sir Anthony’s Apple Charlotte
2 c. light brown sugar
2 T. cinnamon
2 t. nutmeg
1 t. ground ginger
1 t. allspice
5 large tart apples, pared, cored, sliced thin
1 T. fresh lemon juice
1 T. fresh orange juice
½ c. butter, cold, chopped
½ c. butter, melted
1 loaf French bread, shredded into crumbles. 1 c. reserved
butter for topping
Preheat oven to 350.
Note: I just used Progresso plain bread crumbs
In a medium-sized bowl, mix together dry ingredients. Reserve 1 cups of the mixture to use as a topping.
In a separate bowl, mix together apple slices, lemon and orange juices.
Cover the bottom of a medium-sized dutch oven with bread crumbs and bits of cold butter. Layer with sliced apples and brown sugar mix, then with another few tabs of butter. Repeat until the dutch oven is filled.
For the top layer, combine the reserved bread crumbs, ½ c. melted butter and 1 c. reserved brown sugar mix. Top with more butter. Bake for 30 minutes or until golden brown.
I served it with vanilla ice cream, which might be an American touch.