3,100 Visits to the Grand Duchy and Counting!!!

The tourist trade has been good in Stollen over the last few months -- Over 3,100 visitors to the Grand Duchy and counting! The Royal couple Irwin-Amadeus II and his wife Sonja are pleased. To celebrate your many visits, and with the Christmas season in mind, they offer you some more information on the German Stollen courtesy of Wikipedia. . .

Stollen is a bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. Stollen (originally Striezel) was created in Dresden in around 1450, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Striezelmarkt Christmas market.

Stollen is a light airy fruitcake made with yeast, water and flour, and usually dried citrus peel (called "Zitronad(e)), dried fruit, almonds, and spices such as cardamom and cinnamon; the dough is quite low in sugar. The finished cake is sprinkled with icing sugar. The traditional weight is 2 kg, but smaller sizes are now available.

The old name Striezel was from strüzel or stroczel, "awaken" (Old Prussian: troskeilis), which came to mean "loaf of bread". The shape of the cake was originally meant to represent the baby Jesus wrapped in swaddling clothes, and was one of a number of baked goods created to represent aspects of the Crucifixion: the pretzel represented Jesus' bonds, and the (holeless) doughnut (Pfannkuchen) represented the sponge given to Jesus on the cross. However, the Stollen reminded Erzgebirge miners of the entrance to a mine tunnel, which is the literal meaning of Stollen, and they renamed it.

When Stollen was first baked, the ingredients were very different. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, so the cake was tasteless and hard. In 1647, Prince Elector Ernst and his brother Duke Albrecht decided to remedy this by writing to the then Pope, Pope Innocent X. They explained that Saxon bakers needed to use butter as oil was so expensive and hard to come by, and had to be made from turnips, which was unhealthy. The Pope granted the use of butter without having to pay a fine - but only for the Prince-Elector and his family and household. In 1691 others were also permitted to use butter, but with the condition of having to pay annually 1/20th of a gold Gulden to support the building of the Freiberg Cathedral. The ban on butter was removed when Saxony became Protestant.

Over the centuries the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients such as marzipan, although the traditional Stollen is not as sweet as the copies made around the world.

Today the cake is available in many parts of the world. The true Dresden Stollen, however, is produced in the city and distinguished by a special seal depicting the city's famous king, August the Strong. This "official" Stollen is produced by only 150 bakers.

Every year in Dresden a Stollenfest takes place. This recent tradition has taken place only since 1994, but the idea comes from the days of August the Strong in the 18th century: the king loved pomp and feasts, and in 1730 impressed his subjects with a giant 1.7-tonne Stollen big enough for everyone to have a portion. Today the festival takes place on the Saturday before the second Advent Sunday, and the cake weighs between three and four tonnes. A carriage takes it in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. The largest Stollen was baked in 2000: it weighed 4.2 tonnes and is in the Guinness Book of World Records.

It's Early Days Yet. . .

M aking some early progress with Batch A of the Anhalt-Zerbst Regiment over the last several days/evenings. Nothing terribly exciting just yet, but the basic black, brown, and flesh areas are done as are the green bases, and gray undercoat. The latter two areas needed some careful retouching early in the week. Next up, the neck stocks. I might just do these in red for the enlisted men although some of my source material suggest they were black, but I always look for an excuse to shake things up a bit. Any errant splotches of red (or black) can be covered with another application of light gray before I move onto the next step. "Giddy up!" as one Cosmo Kramer might have said. -- Stokes

And We're Off!!!

Arrrgh! Gotta go back into camera settings on my iPhone to bring all of the frame into focus. Blast! Painting is underway on the 60 or so Minden Austrians, which are slated to become my version of the Anhalt-Zerbst Regiment of AWI renown. More or less indistinguishable from Austrians of the era really, right down to the red facings and turnbacks, but the eventual flags (already in my files) will set them apart. I went ahead and based-coated all of them over a couple of days lthe last week of August, using a mix of light gray and white acrylic gesso, before next applying my usual basic alkyd oil flesh tone to the faces and hands. In a day or two, I'll hit that with Army Painter Flesh Wash to tone things down a bit and bring some definition to the faces and hands. As usual, the plan is to focus on about 20 figures at a time, splitting the regiment roughly into thirds along with the color party and regimental staff. Depending on ...

A Little More Brushwork. . .

A little more brushwork on the first batch of (my version of) the Anhalt-Zerbst Regiment yesterday (Saturday). Taking a different tack this time and addressing many of the details first before the white coats and other larger areas of uniform. The eagle-eyed among you will notice that I've painted the (dark) red stocks of the enlisted men. Always a difficult and frustrating item to paint, it made sense to paint from the inside out as it were and get that particular detail out of the way first rather than try to paint it in later after much other painting has been accomplished. Trying to reduce the need for later retouching of other items on the figures you understand. Hopefully, I will be able to get back to these later today after a second trip back to the Apple Store for help with a couple of new iPad issues and, following the return home, some revision of Google Slides for tomorrow's meetings with my students. -- Stokes P.S. And according t...

Bluebear Jeff said…

Thanks for the information . . . of course, when I started to tell my dear wife about it, she already knew about it.

She's even had some . . . (and I had never even heard of it) . . . perhaps I will get the chance someday.

Enjoy your Yuletime Stollen, my friend, and may all of your days be as tasty as your bride's stollen.

-- Jeff

3:58 AM

Anonymous said…

My mother-in-law brought me mine today. It's something we both like to nibble on whilst playing cards with the family aftertea on Christmas Day (goes well with a sherry or two).

4:20 AM

The Grand Duchy of Stollen

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