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Herbert Gaede was the grandfather of AdoreOil ™ owner Christopher Green, and he was born in Hillsboro, KS on August 17, 1902 to Mennonite immigrant parents and lived most of his life until his death in Manhattan, KS. Here is his obituary from the town newspaper, "Manhattan Mercury". The Kansas town called "Gnadenau" was near his birthplace of Hillsboro, KS, and hence, the title of this page. More information regarding the discussion of the Mennonite heritage as it relates to descendants of Molotschna immigrants settling in or near Hillsboro, KS can be found here and here.

"Grams" was the grandmother of AdoreOil ™ owner Christopher Green, and she was born Nellie Lois Sims to a homestead rancher family and grew up near Groesbeck, Texas in a little town called Lost Prairie, Texas in Limestone County. Known as "Nell Gaede" (and "Grams" to Christopher), she was married to her husband Herbert Gaede for most of their adult lives. Her cooking often times came straight out of the popular recipe books of the era, and in spite of the obvious clash, her cooking plays an important role in the heritage of Herbert Gaede decendants.

Much of the information presented here was or could have been handed down, adapted or adopted from, or simply inspired by Herbert Gaede and his story of Mennonite heritage. Geneology records trace the Gaede family name back from Molotschna, Prussia which is due north of the Black Sea in what is today the country of Ukraine, through modern-day Poland to just east of Berlin, Germany dating back to the late 16th century. Christopher lived for many years in Germany as a young adult, so there is a strong Prussian/German (Preußisch/Deutsch) influence. Ingredients are modernized where possible. Not just an evolved Bierock recipe page, a collection of family traditions.



This hearty bread has a thick, chewy, crunchy crust and serves 3-4 modest portions. Much like Native American Fry Bread, this is a biscuit-like batter that is prepared in a deep pan over heat. Today, gas stoves are common. "Back in the day" it was a campfire or wood-burning stove. Butter & milk should be ice cold. Prep time: 35 minutes, Cook: 20 minutes.

  • 2 Cups All Purpose Flour
  • 1 Cup Whole Milk
  • 2 TBSP Butter
  • 1 TBSP Baking Powder
  • 1 TSPS Apple Cider Vinegar
  • 2 TBSP Coconut Oil (in the pan, for frying)
  • 1 Dash Salt
  • Sprinkle of fresh, crushed Rosemary and/or Parsley, Sage, Thyme, etc.

DRY: Combine all the dry ingredients and whisk thoroughly.

WET: Combine the milk & the vinegar. Blend for two minutes, let stand for 10 minutes. This makes "ersatz" Buttermilk. Chip in butter. Blend briefly.

COMBINE: Knead in the wet ingredients into the dry, work with dough hooks on a mixer (if available). DO NOT OVERWORK THE DOUGH.

HEAT: Place the pan over LOW heat TO START on the stove top with coconut oil to be melted. BE CAREFUL. Gently fold the dough into the center of the pan and spread it toward the edges, leaving a good "buffer" space between the edge of the pan and the dough.

COOK: Place the lid on the pan securely (yes, leave it on for the duration, the steam is important!) and heat over Medium-High for 20 minutes. MONITOR CLOSELY TO PREVENT BURNING, just reduce the heat or turn the heat off.

COOL: Remove from heat, dust with Turmeric, Salt & Pepper to taste. Let stand for 10-12 minutes.


Gebratenes Beeren Kuchen

A wonderful adaptation of a Southern German treat that is more of a new twist on an old recipe than anything else. The German word for "berries" is "Beeren" and not to be confused with the malted beverage, so auf Deutsch "Gebratenes Beeren Kuchen" is translated to English as "Fried Berry Cake". A delicious way to incorporate antioxident-rich rasberries and blueberries into a traditional cake with a fried mantle or crust. Repeated practice making this recipe should yield a tasty treat everyone will crave. Finish with a simple frosting, whipped cream, or maybe even a scoop of your favorite ice cream. Prep time: 15 minutes, Cook: 35 minutes. Refrigerate for a minimum of 4 hours before serving.


  • 1/3 Cup Whole Milk
  • 2 TSPS Apple Cider Vinegar
  • 1 Egg
  • 1 Cup All Purpose Flour
  • 1 + 1/4 TBSP Baking Powder
  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Brown Sugar
  • 1 Dash of Salt
  • 1/3 Cup Rasberries
  • 1/2 Cup Blueberries
  • 3 TBSP Coconut Oil (in the pan, for frying)
  • Generous, frequent dusting of ground nutmeg, cinnamon, & allspice (seriously!)

  • Topping
  • 1/3 Cup Butter
  • 1/4 Cup Flour
  • 1 Cup Granulated Sugar
  • 1 TSP AdoreOil ™ NillaSential Pure Vanilla Extract

DRY: Combine all the dry "cake" ingredients except the brown sugar and spices. Whisk thoroughly.

WET: Combine the milk & the vinegar. Blend for two minutes, let stand for 10 minutes. This makes "ersatz" Buttermilk. Whisk in the egg. Blend briefly. Dust with spices.

COMBINE: Knead in the wet ingredients into the dry, work with dough hooks on a mixer (if available). DO NOT OVERWORK THE DOUGH. Let dough rest at room temperature for roughly about ten minutes.

HEAT: Place the pan over LOW heat TO START on the stove top with coconut oil to be melted. BE CAREFUL. Wait for the coconut oil to have melted completely, but no longer. Gently fold the dough into the center of the pan and spread it toward the edges, leaving a good "buffer" space between the edge of the pan and the dough. Dust the dough top with spices. Layer on top of the dough the berries & brown sugar. Dust with spices, again.

COOK: Place the lid on the pan securely (yes, leave it on for the duration, the steam is important!) and heat over LOW to MEDIUM-LOW for 34 minutes. MONITOR CLOSELY TO PREVENT BURNING, just reduce the heat or turn the heat off.

TOPPING: While the cake is frying and cooking, prepare the topping by melting the butter in a saucepan over LOW heat. Remove the saucepan from heat completely. Using the mixer's blade-beaters, whip in the remaining ingredients adding the vanilla extract last. Consistency should be that of small ball bearings. Set aside for now.

COOL: After 34 minutes, remove the cake from heat. Let stand for at least 7 minutes. Dust with spices (yes, again). Add topping and re-cover tightly. Allow to cool if possible before refrigerating for a minimum of four hours. Finish with a whipped cream, a simple icing drizzle, or ice cream if desired, before serving.


Microwave Mason Jar Pumkpin Seed Cake

Modern conveniences like microwaves and mason jars make this traditional farmland treat easy to make with readily-available ingredients at any grocery store. The chewy, high-fiber pulverized pumpkin seeds contrast with the spongy consistency of the flavorful vanilla cake. Prep time: 10 minutes, Microwave: 4 minutes on high.

  • One egg, beaten
  • 2 TBPS butter, softened
  • 7 Ounces Whole Milk
  • 8 Ounces All Purpose Flour
  • 4 Ounces Granulated Sugar
  • 1 pinch each of Allspice, Cinnamon, and Salt
  • 1/4 TSP AdoreOil ™ NillaSential Pure Vanilla Extract
  • 1 Dash Baking Powder
  • 1/4 Ounce pulverized dried Pumpkin Seeds

COMBINE: In a 16-ounce Mason Jar, crack the egg, add the milk, vanilla extract, and butter, briskly beat before adding in all the other ingredients until a consistent, smooth batter is developed.
MICROWAVE: Place the Mason Jar in the microwave on the edge of a rotating platter (or manually turn every 45 seconds). Microwave on HIGH for between 3 and 4 minutes, depending on microwave wattage. Do not stir after placing in the microwave. MONITOR VERY CLOSELY AND STOP MICROWAVE IMMEDIATELY IF CAKE IS FINISHED COOKING. Use GLOVES to remove Mason Jar (CAUTION: VERY HOT!).
STAND: Finished consistency should be a spongy, moist cake if not overcooked. Let stand for 20 minutes to cool. Accompany with whipped cream, ice cream, and/or finish with a simple icing. Serves 3-4.
Variations: add chocolate chips, sprinkles, raisins, peanuts, and/or yoghurt.



A complex, full-fiber cross between a cracker and unleavened bread. Uses ingredients often found in abundance on farmland including dried pumpkin & sunflower seeds. Serve as accouterment to charcuterie, soup, spreads, or dips. In English, Feldspar relates to geology but this family favorite is literally translated from German as "field clippings" and can be considered a "Restemüll Angebot" ... "odds & ends gourmet concoction". Pronounced in Deutsche dialekt with animated, trilled "R"s and "sh" for the "S", and "T" for the "D" like "FelTsshhpaRRR". Prep time: 40 minutes, Bake: 1 hour 15 minutes, Cool: 30 minutes.


  • 2 TBSP Coconut Oil
  • 2 TBSP Corn Meal

  • DOUGH:
  • 1/2 Cup Pumpkin Seeds, dried
  • 1/4 Cup Sunflower Seeds, hulled
  • 1 TBSP Flax Seeds
  • 1/2 Cup Whole Grain Rolled Oats
  • 1 Cup sifted All Purpose Flour
  • 1/4 tsp Cardamom, Fennel, & Sugar
  • 1 Dash black pepper & salt
  • 1 3/4 ~ 2 Cups Water

  • 1 Cup Fruit to puree (traditionally strawberries, do NOT use blueberry)
  • 2 TBSP Olive Oil

  • 2 Ounces Honey
  • Dusting of Corn Meal

PREPARE: Grease a cookie sheet completely with the coconut oil and sift the corn meal on top of the oil. Preheat the oven to 350 degrees. Using a food processor, blend the seeds & oats briefly into a coarse powder. Set these ingredients aside, then puree the fruit and set the fruit puree aside. Use mixer from now on.

DOUGH: Combine all the dough ingredients. Work the dough with dough hooks on a mixer just until all the dry ingredients are incorporated and moistened. Consistency is described in this way: "Den Teig" (that dough) "should be rather drippy and somewhat droopy though clumpy, there's no wrong way to do it, do it your way.". Use a little more water if necessary (sometimes extra flour sneaks in because it was not sifted properly). Once the desired consistency is achieved, rest undisturbed on stovetop in heat exhaust of oven for 10 minutes. Fold in the INCLUSION ingredients, then carefully spread onto greased cookie sheet. The thickness of the dough should be pretty thin... about 1/4 to 1/8th of an inch (the width of a wooden pencil, generally). DRIZZLE the honey on top, dust with corn meal.

BAKE: Place in center of oven undisturbed for a minimum of 1 hour, 15 minutes or until a deep browning on the edges is observed.

COOL & CUT: After removing from oven, allow a gentle cooling cycle of about 30 minutes, then use scissors to cut wide strips and cut the strips into uniform rectangular pieces.


Eingelegter Salat

Modern equivelant: Refrigerator Pickles
The most-commonly recognized German pickled vegetable is cabbage (Saurkraut) but in many families, pickled vegetables were a staple down on the farm as a way to make it through the winter. Mason Jars are easily located now, and work nicely as a vessel but any sealable glassware or crockware will do. This recipe can be changed according to whatever vegetables are on-hand and available. Garlic, Lemon, & Onion has been added to the traditional recipe, and can be omitted if not preferred. Obviously, the use of lemon was likely not common in the old-times but garlic & onion certainly were. Prep time: 45 minutes, Cook: 30 minutes.

  • 1 Lemon
  • 4 Large Carrot
  • 4 Large Celery
  • Any amount of Cauliflower florets
  • 1 Large Yellow Onion
  • 3 Cups Water
  • 4 Cups Apple Cider or White Vinegar
  • 3 TBSP Canola Oil (or any other liquid oil)
  • 3 TBSP Salt
  • 2 TBSP Granulated Sugar
  • 1/2 Cup Fresh Basil or other herbs if available
  • 2 TSP each Dill, Mustard Seed, coarsely-chopped Garlic
  • 1 Smidgeon each Ground Clove, Ground Ginger, Ground Cinnamon

WASH: Everything gets a bath.
CUT: Celery into half-moons, carrot into julienne slices or coins, onion into quarters then moderately thick slices, garlic as a coarse chop, lemon diced into marble-sized pieces, peel and all.
BRINE: Combine liquid ingredients, lemon bits, spices, salt & sugar over medium heat, bringing to a boil. Hold for 4 minutes, stirring.
BLANCH: Carefully blanch the carrots & cauliflower in the brine for 3 minutes and remove them and the lemon to be included in the vessel(s).
PACK: Loosely fill the vessel(s) with the recently-blanched & other vegetables in alternating layers. Yes, even the lemon bits with the peel still on.
FILL: Pour the brine into the vessel(s) over the vegetables and seal.
PROCESS: Process according to accepted standards of canning safety to avoid harmful microorganisms. Consult this publication for guidance, if in question.
REFRIGERATE: Should keep for at least a month unsealed.


Bison Stew

Bison has a wonderful, clean, & lean flavor that cannot be beat! Here is a mail-order source for Bison. Boil the vegetables first, add the meat at the last moment. Prep time: 25 minutes, Cook: 30 minutes.

  • 8 Ounces Bison Cube Steak, sliced thinly
  • 4 Cups water
  • 8 Ounces Corn, canned or fresh
  • 8 Ounces Carrot, quartered into inch-long sticks
  • 8 Ounces Celery, quartered into inch-long sticks
  • 8 Ounces Potato, cubed
  • 8 Ounces Tomato, cubed
  • 4 Ounces Onion, wide & thick slices
  • 1 TBSP Balsamic Vinegar & Olive Oil
  • 1 TBSP Flour
  • 1 Dash Salt & Pepper
  • 1 TSP each Parsley, Sage, Rosemary, & Thyme. (Optional: 1 Bay Leaf)
  • Minced garlic to taste

Legacy root vegetables like parsnips, rutabegas, yams, sweet potatoes, and the like can be added if available with additional preparation. Generally, add with potatoes to cold water and increase first rolling boil to 18 miuntes.

In a large stock pot, put the potatoes into the cold water and bring the water to a full boil, then add the onion and tomato.
After 10 minutes of a rolling boil, add corn, carrot, celery & spices.
After 8 more minutes, add the flour, vinegar, oil, & bison. Bring back to a boil and hold for 6 minutes.

COOL: Let stand for 10 minutes.


Pork Loin Preparation with Coffee & Spices

This simple, easy, modernized recipe employs a slow-cooker to prepare center-cut pork loin which can be further included in other recipes or served as a main dish. Prep time: 25 minutes, Cook: 3 3/4 hours.

  • 2 lbs. Pork Loin, center-cut
  • 2 Cups very weak Coffee
  • 2 Cloves Garlic, coarsely chopped
  • 1 TSP each Parsley, Sage, Rosemary, Thyme, & Oregano
  • 1/4 TSP Fennel & Turmeric
  • 2 TBPS Olive Oil, for braising.
  • Salt & Pepper to taste during braising

BRAISE: Heat a frying pan with Olive Oil, coat the loin with salt & pepper on all sides, place in pan, sear for 8 minutes each side.
SLOW-COOKER: Combine the contents of the braised loin & oil with all other ingredients in the slow-cooker on HIGH for 3 3/4 hours.
STAND: Allow the loin to rest at minimum 20 minutes. Promptly serve and/or refrigerate unused portions.


Grandma's Pork Chop

Grams prepared and served this recipe at least twice a week, without all the spices except a pronounced level of salt & black pepper, as she preferred her food "peppery" and had no use for other spices except salt. Usually served with a couple slices of white bread and a healthy cut off a head of iceberg lettuce (with no salad dressing or other adornment), the recipe has been updated to reflect a healthier arrangement of flavors. Prep time: 35 minutes, Cook: 28 minutes.

  • 2 lbs. Pork Chops, thick-cut
  • 1 Cup Whole Milk
  • 2 Cloves Garlic, coarsely chopped
  • 1 TSP each Black Pepper & Salt
  • 1/4 TSP Cayenne Pepper & Turmeric
  • 2 TSP Flour (generously add more if desired)
  • A graceful but judicious presence of sage or other (non-salt) spices as desired
  • 2 TBPS Olive Oil

PREPARE: Coat frying pan with one tablespoon olive oil. The other tablespoon will be used for the gravy later. Remove pork chops from refrigerator. Wash the pork chops and dry, set inside the greased frying pan and apply salt to both sides. Cover and allow the pork chops to come to room temperature (30 minutes).
FRY COOK: Target temperature is 145 degrees Fahrenheit. Coat each side of pork chops with flour, cayenne pepper, and black pepper forming a nice filmy paste. Heat on medium high tightly covered for at least 12 minutes, then turn and sear for another 4 minutes. Add milk, garlic, remaining olive oil and turmeric. Whisk. Cover tightly and simmer for 5 minutes
STAND: Allow the pork chops and gravy to rest at minimum 10 minutes. Promptly serve and/or refrigerate unused portions.


Grandma's Fried Chicken

Typically on a Sunday, and again without all the spices except a pronounced level of salt & black pepper, this fried chicken recipe was served by Grams as her specialty. It's relatively easy to make and makes for a popular group meal. Prep time: 35 minutes, Cook: 28 minutes.

  • 1 Whole Chicken, cut up, refrigerated
  • 3 TBPS Coconut Oil

  • 1 Cup Whole Milk
  • 1 Egg
  • 1/3 Cup Apple Cider Vinegar

  • 1 TSP each Black Pepper & Salt
  • 1/4 TSP Cayenne Pepper, Paprika, & Turmeric
  • 1 Smidgeon each of Parsley, Sage, Rosemary & Thyme, finely ground
  • 1 Cup Flour

PREPARE: Start warming the coconut oil in the frying pan under LOW heat. Remove chicken parts from refrigerator. Wash the chicken parts and dry. Combine all the dry ingredients on a plate or baking sheet, whip the milk into the egg and vinegar in a bowl.
DREDGE: Coat wet, then dry, then wet, then dry. After two cycles, pat and cake the dry into the skin and crevaces of the chicken parts.
FRY COOK: Heat on medium tightly covered for at least 12 minutes, then turn and sear for another 4 minutes.
STAND: Rest at minimum 10 minutes. Promptly serve and/or refrigerate unused portions.


Meatloaf Dumplings (Frikadellen)

Long before Americans enjoyed fast-food Hamburgers, this wonderful main course with wholesome and flavorful ingredients was so popular in Europe every culinary culture in Europe seems to claim it, from Poland to Germany and even the Danes in Denmark. Everybody from every corner of Europe seems to have their own recipe, so there is no shortage of variations. As with many recipes, process or method is as important as ingredient quality. Serve with Potato Salad, Eingelegter Salat, Gemischter Salat, or all of these. Prep time: 60 minutes, Cook: 36-40 minutes each group of patties (depending on size of frying pan, could be 2 1/2 hours).

  • 1 pound each Ground Pork and Ground Beef
  • 2/3 Cup Whole Milk
  • 1 Egg
  • 1 Cup Chopped Bread Pieces (about 3 slices)
  • 2 Cloves Garlic, coarsely chopped
  • 1/2 Cup or more Yellow Onion, 1 inch slivers
  • 1 TBSP each of Salt and Parsley
  • 1 TSP Marjoram
  • 1/4 TSP Sage, Black Pepper, Turmeric, & Paprika
  • Dash of Clove, Mace, & Cardamom (substitutions are ok, try Allspice, Nutmeg, or similar)
  • Juice of 1 Lemon
  • 2 TBPS Coconut Oil

BEGIN: Pull meats out of the refrigerator, combine meats and knead in salt and other dry spices, garlic, onion, and lemon juice. Let stand for at least 30 minutes to come to room temperature.
MIX: Beat egg and milk together. Chip in bread to soak in egg/milk mixture thoroughly. Roughly combine egg/milk/bread mixture into the dressed meat.
PREPARE: Form three-inch balls and smash down into patties 3/4 inch thick with well-shaped walls of the patties. Meanwhile, add coconut oil into a large frying pan over LOW heat until just melted and no longer.
FRY: Line the frying pan with the patties, leaving a small space between each patty. Increase heat to MEDIUM-LOW, tightly cover with lid, and fry for a minimum 22 minutes, flip and fry for another 14 minutes. Monitor carefully FOR OVERHEATING. Decrease heat slightly if needed. Remove from frying pan when finished. Drain on paper towels. Repeat until all patties are fried.



Bratkartoffeln is "pan-fried potatoes" with a legendary tradition in German cuisine. One of the most-recognized of German comfort foods. Methodology is just as important as ingredient choice in this recipe. Prepare bacon and potatoes the day before for best results. A topic of controversy is the type of potato to be used: Yukon, Fingerling, or other potato cultivars are the choice of contemporary recipes because of the ease of preparation and "less-starchy", "more-waxey" properties compared to the Russet. Russet potatoes are widely available in America, and so this recipe uses the Russet. Marjoram is the flavor-base, and for Paprika a sharper "Hungarian" variety is preferred. Prep time: 1 hour 25 minutes, Cook: 30 minutes.

  • 6 Russet Potatoes
  • 2 Quarts Water
  • 3 Strips cooked Bacon, chopped
  • 1/2 Cup Yellow Onion, diced
  • 1 TBSP Rendered Bacon Fat (Lard)
  • 1/4 TSP Marjoram
  • 1 Dash Paprika, Salt, & Pepper

POTATO PREPARATION: Place cold salted water in a large pot. Peel the potatoes, quarter lengthwise, slice into one-inch pieces. Place the potatoes in the cold water, and bring to a boil. Hold for 5 minutes and no more. Allow to cool. Strain and dry. For best results, refrigerate overnight.
BACON PREPARATION: Fry up a pound of bacon, strain the bacon fat or grease (known as Lard), reserve three slices of bacon and chop into small pieces. Refrigerate.
FRY: In a large frying pan, heat the bacon fat until it is no longer a solid, add the diced onion and simmer until carmelized. Add potatoes, then bacon, then spices. Sautee for 8 minutes.

COOL: Let stand for 10 minutes. Serve.


Schwäbischer Kartoffelsalat

In and around the town of Stuttgart, in what is known as the state of "Baden-Württemberg, Germany", the culture is referred to as "Schwäbisch". The name comes from "Swabian Jura", or "Black Forest". Akin to in the United States maybe somewhere near Atlanta, Georgia. Very thick, undulating, drawling, pronounced accents, strong identity in cultural development, and an easily-identifiable culinary style (or "Nach Art"). This potato salad is different than, say, "Bayrischer Kartoffelsalat", but both come from Southern Germany. Prep time: 15 minutes.

  • 1 Pound Potatoes, boiled & refrigerated overnight.
  • 1/2 Cup "Haberschlachter Funf"
  • Sprinkle Marjoram, Salt, & Pepper to taste

TOSS: Combine all the ingredients, toss, and serve.


Haberschlachter Funf

A common type of sauce used to dress salad or vegetables (salad dressing), as a condiment (in place of or as accompaniment to mayonnaise, ketchup, or mustard), or as a dipping sauce or table sauce. Technically, the name is "Haberschlachter Soße Nummer Funf", or translated to English is "Haberschlacht-resident-created sauce, number five". So, there is this town in the wine-growing region of southern Germany north of Stuttgart called "Haberschlacht", and they make a few wines. The town is very old, dating back to the 11th century. The wines are named after the town, so "Haberschlachter" is a kind of wine made in the German town "Haberschlacht". Any red wine will do for this recipe, but the "Haberschlachter Trollinger" was the preferred ingredient. This type of sauce is common in European cuisine, especially in France. Use of the boiled egg makes this a guilt-free preparation. This is the dressing for Schwäbischer Kartoffelsalat, but can be used on sandwiches or steamed vegetables. The use of a food processor or stick blender will help creating a successful sauce. The herb "Chervil" is also known as "Italian Parsley", or "Flat Parsley". Prep time: 15 minutes.

  • 1 Hard-Boiled Egg
  • 2 TBSP Red Wine
  • 1 1/2 Cups Extra Virgin Olive Oil
  • 2 TBSP Chervil, finely chopped
  • 1/2 TSP Mustard Seed, ground
  • 1 Dash Salt & Pepper to taste

BLEND: Combine all the ingredients except the olive oil and blend with the highest blender setting. Slowly drizzle in the oil. Blend on highest speed for 4 minutes. Refrigerate immediately.


Tauben Haute

The Gaede family was occasionally known for making candy in Autumn. Herbert Gaede's eldest daughter, named "Lois Arlene" (married Richard Long, Sr. of Manhattan, Kansas, then Edward Murphy of Coshocton, Ohio) literally held master classes every year for her childen and others in the neighborhood to pass down the traditions she learned of candy making. This hard candy recipe is very similar in taste to a well-known German herbal mint liqueur called Jägermeister. The name of this candy "Tauben Haute" translates to English as "Pigeon Skin", and is so named for its color and texture. Prep time: 10 minutes, Oook: about 30 minutes.

  • 2 Cups Granulated Sugar
  • 2/3 Cup Apple Cider Vinegar
  • 1/2 Cup Honey
  • 1 TBSP Ginger, ground to a powder
  • 2 TSP Fennel, ground to a powder
  • 1/2 TSP each Parsley, Sage, Rosemary, & Thyme
  • 1/4 TSP each Cinnamon, Nutmeg, Allspice
  • 2 Whole Cloves
  • 1 Dash Menthol

EQUIP: Protective gloves, mask, warmed cookie sheet with several drops of olive oil, dough cutter tool for spreading the molten candy mixture until it cools enough to handle, cooking shears, sprinkle of flour & sugar in a large bowl.
PREPARE: Use mortar & pestle or food processor to grind first the cloves, then the fennel, then the rest of the spices EXCEPT THE MENTHOL.
COOK THE SUGARS: Combine the sugar, honey, and vinegar in a saucepan. Bring to a boil, add the spices EXCEPT THE MENTHOL. Using a candy thermometer, stir the mixture to prevent burning and bring to 300-310 degrees. Hold for at least 5 minutes.
STIR DOWN: Remove from heat, and stir the mixture down so it is no longer boiling. Add the menthol carefully. Avoid breathing vapors.
SLAB: After stirring in the pot for about 8 minutes or when the candy is less-molten but still fluid, pour the mixture onto the heated cookie sheet and start working with dough cutter, scraping and folding until it is cool enough so that a ball can be formed.
STRETCH: Using oiled gloves, work the ball alternately folding and pulling and stretching until it begins to oool enough it is tough to work, then form into a thin, inch-wide strip.
CUT: Using the shears, start cutting 1/2 inches off the strip (a helpful parter is a good idea here) into the bowl with the flour and sugar. Work quickly because as the candy begins to cool, it becomes harder to cut. If candy sets up from cooling completely, use dough cutter and a hard edge to chop pieces off the strip.