Tag: german

Queens Walkabout: Maspeth to Kew Gardens

As Peter and I got off the Q18 bus in Maspeth, he briefed me: “Remember, if anyone asks, we have a car, but it’s in the shop. We love the Mets. And the city hasn’t been right since Giuliani was in charge.”

Maspeth is one of those “real Queens” neighborhoods, where you understand why even the mention of my fair borough’s name inspires fear in the hearts of Manhattanites. There’s no subway access. Everyone owns a car. And the demographic is fairly old-school, conservative white.

Maspeth is America mural

We were here because we always make jokes about taking the most impractical transit route. And then occasionally we do it. This time, we were headed to a movie at the wonderful Kew Gardens Cinema. But for some reason that didn’t seem like a really exciting plan until Peter suggested we walk. And to sweeten the pot, he said, we could take a bus first. Starting in Maspeth skipped us over a lot of territory we already knew well and dumped us in an area we wouldn’t otherwise go.

We grabbed a slice of pizza (sesame seeds on the crust!), admired a display on historic Maspeth in the local bank window, and then headed for the nearby cemeteries. There’s a whole swath of them in this part of Queens, which shows where the border of “town” was, way back when–as cemeteries are always set on the outskirts. Now they’re just consumed in the larger tangle of Queens.

We had trouble finding our way into the first one, though some street signs clarified:

cemetery dead end

Plastic flowers permitted
I should hope so. This is Queens, after all.
We finally made it into the Lutheran All Faiths Cemetery, a refreshingly scrappy place, with lots of plots overrun with weeds and wildflowers and mulberry trees. As the name indicates, it’s the catchall cemetery. There’s a mass memorial to the victims of the General Slocum steamboat fire. Around the edges were newer graves, which some people were visiting for Father’s Day. Fortunately, the cemetery appears to have relaxed its policy on plastic flowers.

On we trudged, through the adjoining cemetery and past thousands of German headstones. In the newer part of this one, many of the graves were for Puerto Ricans. And Chinese. This mishmash, even in death, is what I consider the real Queens.

Chinese grave

Out the other side of the cemetery, and we felt like we’d been dumped in some small town. These train tracks are spookily abandoned. I don’t know how a city like New York can afford to have abandoned train tracks cutting through for miles, but that appears to be the case. Maybe they can earn some cash back by hiring them out for a remake of Stand by Me.

train tracks

But soon we knew we were back in Queens. A utopian version of Queens. We have these kinds of row homes in Astoria, but they’ve all been colossally messed with over the years, so the original vision has been lost.

Utopian Queens

I’ve never seen such a pristine block. American flags were fluttering. Lexuses were parked. Women were speaking Brazilian Portuguese. Like I said, utopian Queens.

Soon enough, we were on the straightaway, down Metropolitan Ave. Where we saw the Chalet Alpina. I am still mentally apologizing for the extremely stupid penis joke I made, just before a sturdy older gentleman exited the heavy wood front door and said to us in a thick German accent, “Try anysink. You cannot go wrong.” Shamefaced, we peeked inside–only to set eyes on a real live woman playing a real live accordion. It was only 5pm, though, and we weren’t hungry yet for schnitzel. We soldiered on.

When we passed an old-timey soda fountain, we did magically get hungry for ice cream. Our timing was flawless–we’d apparently just missed an insane rush of Father’s Day sundae consumption. Behind the marble counter was a mess of sticky glasses and wadded-up napkins, and our counter guy looked a little shell-shocked. My chocolate ice-cream soda (with chocolate ice cream) was pretty splendid nonetheless. But we were getting close to our appointed movie time, so I had mine in a to-go cup, instead of a nifty glass like this guy’s.

eddie's sweet shop ice cream

Fueled by sugar, we made it to the theater with five minutes to spare. That gave us five minutes to duck into the wood-paneled gloom of the Homestead Gourmet Shop, where the glass cases are packed with German specialties. The Homestead deli is right across the street from the Homestead retirement home, and they both use a similar typeface in their signs. Could it really be that the two businesses are related? If so, I think I’ll be looking into an assisted-living situation there. And the train whisks by right behind. And the movies are across the street. Where do I sign?

kew gardens cinemaScooted into our seats for Midnight in Paris just as the previews started. Kew Gardens is a great place to see a movie all about nostalgia, because its halls are lined with old film posters, and the whole operation seems like it’s from a gentler era. Tickets cost $10! The carpeting has cool Art Deco patterns! Genuine teenagers work here! (Non-New Yorkers: This is remarkable because everywhere else in NYC, all the crappy service jobs are held by full-grown adult aspiring actors. Takes some of the innocence out of it.)

After the movie, we heeded the siren accordions of Chalet Alpina and walked back, through Forest Hills Gardens, ogling mansions all the way. We tucked in to wicked schnitzel, some lard-loved spaetzle and hearty goulash soup. Our brusque waitress shamelessly upsold us (“Zat schnitzel is very small. You cannot share it.”), but we couldn’t complain about anything.

schnitzel

We toasted each other with our giant beers. “What a great trip to Wisconsin,” Peter said. Sure, you read about Queens’ ethnic diversity all the time–its Indian, Colombian, Chinese, etc. scenes. But I never expected a day out to end with sauerkraut.

Earlier, just after the movie, we’d had a quick beer on a patio just next to the LIRR tracks. We were looking at our handy-dandy Queens bus map and plotting our next move when our waiter (another teenager) asked, “You guys tourists?” The way he said it made me for once proud and flattered to be a tourist. “Only from Astoria,” Peter answered–but I think that counts.

Total distance: 7.6 miles. Here’s our route.

You might also like to read about our first Queens Walkabout.

Faux Stollen–Just as Tasty as the Real Thing!

I’ve been on a little bit of a Christmas baking kick. One of the things I got hungry for a couple of weeks ago (before Thanksgiving, even) was stollen–a German Christmas bread with cardamom and almonds.

stollen 017

My mom used to be all over the bread-making–she did a batch of whole-wheat bread every week or so, she made fantastic sticky buns every so often, and she was not daunted by making stollen, which is also a yeast bread. We had it every year for Christmas breakfast.

But then…the regular bread-making tapered off. Then the treats like sticky buns went. (I think this had to do with my mom starting to do real paying work–the brutal ’80s. Also, we moved to a house with a less inspiring kitchen.) And then the stollen gave out.

But not in a bad way. It’s just that my mom found a recipe for a quick-bread version of stollen (ie, no yeast required) in a most unlikely spot: The Vegetarian Epicure, by Anna Thomas. In its day, it was a classic, but it now seems to be out of print. Vegetarians don’t have a great reputation for baking, but this recipe alone rights several decades of carob-based wrongs.

Which is not to say I haven’t tinkered with it. I replaced mace with nutmeg, for instance–I figured that if I, who keeps a very extensive spice rack, have no other call for mace the whole rest of the year, it’s just not worth it. And candied lemon peel–too icky-sweet. I also make it in a food processor sometimes, which is handy (and helps infuse the bread with the flavor of the fresh lemon peel).

And in perhaps the most genius innovation (if I do say so), I split the recipe into two small loaves–one for eating fresh, and one for freezing and eating later. We’ve only got two mouths here on Christmas morning this year, but that wouldn’t stop me from trying to finish the better part of a whole loaf myself, and then moaning all day about how my stomach hurts. The bread has quite a bit of butter in it, see, but that doesn’t stop me from slathering a little bit more on each slice.

stollen 023

Almond-Cardamom Christmas Bread (aka Faux Stollen)

This recipe relies heavily on a food processor, though I do suggest other options in the instructions. The only thing that it’s really nice to have a food processor for is grinding the almonds. So if you don’t have one, you’ll want to buy 3/4 cup of ground almonds or really go to town on some sliced almonds with a sharp knife, or pound them in a mortar.

Makes 2 6-by-4-inch loaves, or one 10-by-6-inch loaf
3/4 cup sugar
zest from 2 lemons
1 cup blanched sliced almonds, divided
2 1/2 cups flour, divided, plus more for kneading
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg (about half of a whole nutmeg)
1/2 teaspoon ground cardamom (seeds from 8-10 cardamom pods)
13 tablespoons butter, chilled and divided
1 cup cream cheese (one 8-oz. package)
1 egg
2 teaspoons vanilla
2 tablespoons brandy
1 cup golden raisins
Confectioner’s sugar (optional, for garnish)

Preheat oven to 350 degrees. In the bowl of a food processor, combine the sugar and lemon zest. Pulse to combine–about 6 or 7 one-second pulses. (If you’re not using a fo-pro, just mix the sugar and zest together well in large bowl.) Add 3/4 cup sliced almonds and pulse again, until they are coarsely ground. Add 1 1/2 cups of flour, plus the baking powder, salt, nutmeg and cardamom. Pulse again to blend well.

Cut the butter into tablespoons. Add 12 tablespoons to the food processor and pulse until the mixture resembles coarse sand. (If no fo-pro, mix the butter in using a pastry cutter or two knives–whatever strategy you’d normally use for making pie crust.) Pour the contents of the food processor into a bowl.

Cut the cream cheese into small blocks and place in the food processor bowl (no need to wash it). Add the egg and run the processor to combine. While the processor is running, add the vanilla and brandy through the feed tube. (The Vegetarian Epicure suggests using a blender for this–so ’70s! And of course you could also use an electric mixer.)

Pour the cream-cheese mixture into a large bowl and stir in the raisins. Gradually stir in flour mixture with a wooden spoon or wide spatula, then add the remaining cup of flour, until you wind up with a thick, ragged dough.

Work the dough into a ball and turn it out on a heavily floured board. Knead it for just a minute or so, until it is reasonably smooth and holds together. Divide the dough in half. Shape each half into an oval, about 6 inches long and 5 inches wide. With the blunt edge of a knife, crease it just off center, lengthwise. Fold the smaller side over the larger and place the stollen on an ungreased baking sheet. (You can also make one large loaf, starting with an 8-by-10-inch oval.)

Melt the remaining 1 tablespoon butter in a small pan. Brush the loaves lightly with melted butter, then scatter over the remaining 1/4 cup sliced almonds. Bake for about 50 minutes–the bottoms of the loaves will be dark brown, and a toothpick stuck in the center will come out oily, but with no crumbs, though the whole thing will seem alarmingly underbaked. (A single large loaf will take more like 1 hour and 10 minutes to bake.)

Allow the loaves to cool slightly on racks, then dust with confectioner’s sugar. Allow to cool fully–at least a couple of hours–before slicing, to allow the center to set; plus, the cardamom and lemon flavors are stronger in the cooled bread.