Concierge Blog
The apple is in the undisputed centre of our region. Everywhere you look, apples surround us. So of course, our fridge was full of them. And so, due to the lack of work that is currently going on, the concierge was forced to take on a new task. That of apple peeler.
Just like in the old days. The concierges recommended apple compote is the original recipe of Burgl form Völlan. In former times there were no refrigerators or freezers. It was necessary to preserve the apples as well as possible just in ordinary glass jars. So that the apples stayed good all year long.
So, here is how you do it:
Wash the apples well and cut them into eighths, do not forget to remove the stalk and core.
Fill the preserving jars, which you have previously washed with very hot water. When the jars are full, add water, cinnamon, cloves, and star anise.
At this point, preheat the oven to 150, place the jars on a high baking tray filled with water, also called "bain-marie“, and let it bake for 10 minutes.
After this time, you can take the jars out of the oven and let them cool down with the lid down so that they are sealed naturally.
Once cold, it is time to enjoy a perfect apple compote. Perfect for your and our breakfast buffet.
There is still one box of apples remaining in our fridge.
I wonder what the concierge will come up with tomorrow?
Stay tuned!....
Under the sign of Covid-19, Easter 2020 will remain in our memories for many years to come.
The lowered barrier, which protects our customers' parked cars at night, will not go up during the day;
Guests, looking to celebrate Easter with lunch, or celebrating on Easter Monday, hoping to taste this years Terlan asparagus, won’t come;
Nor will white wine Sunday happen, when we were very busy painting eggs and being cheerful in celebrating Easter together, of course, as is tradition, with a good glass of white wine ...
And after lunch the gallery owner Mr. Willy invites us to his art gallery to see the paintings of Lydia Mair - Schwembacher, who missed out on the gallery opening this year and who is missing out on all the passionate visitors.
To make sure that you are not denied the experience that is her art, and to offer you a moment of distraction in these times, we have set up a virtual gallery, which we invite you to visit.
Stay tuned!!!
Apple jam is the answer.
Answer to our question what we should do with all our remaining apples.
Here’s the recipe:
Wash your apples, cut them into quarters, remove the stills and seeds
Cook over low heat, adding a good drop of cider (ours is from a local producer in a neighbouring village), for about twenty minutes until soft.
Pass the apples through a strainer, weigh the mash and add about half its weight of gelatine sugar.
Boil everything for another ten minutes.
In the meanwhile, the preserving jars must be sterilized with boiling water.
Finally, fill your sterilized jars with the apple jam, after which they just need to cool down.
As soon as room temperature is reached, the jam is ready for our/your breakfast buffet.
In his youth, the concierge has learned as a kitchen assistant. He would never have thought that this knowledge could still be useful after all these years.
Stay tuned!!!!
In the face of #Iorestoacasa, or #stayathome, the concierge had the opportunity to take his "old" camera, a Canon EOS 400D, out of the closet and deliver these quick shots to you. Even though the camera is heavy, and the memory card has the size and weight of the latest generation of mobile phones, the photos are still impressive.
Don't worry. These pictures won’t be the last ones you see from here.
Apples, apples, apples. Apples everywhere. Speaking of apples: Since there are no guests around these days, the apples, which are usually given as small presents, have to be processed.
What do you do with apples? Strudel? No, the apples have to be eaten immediately. Apple fritters? No, they're only really delicious when they're hot. Apple juice? No, our neighbour’s been making apple juice for quite some time now and better than we will ever be at it.
What to do with so many apples?
Stay tuned!!!
The concierge, as any good citizen should, follows the rules and stays at home during this pandemic. The perfect opportunity to restore order in the drawers of the reception and to get rid of the old mobile phones that were used in daily work. For example, to book theatre tickets for the Teatro stabile, or to order flowers for the anniversary of newlyweds, and, again, to plan the holiday of demanding guests.
Next Thursday, all these mobile phones will be taken to the recycling centre to make room in the concierge's drawer. I wonder if the mobile phones will help another concierge in their next life?
Stay tuned!!!!
#Iorestoacasa
During this time of #Iorestoacasa, or “I’m staying home” the concierge is forced to take a break from his guests. Instead, the takes care of the garden during the absence of the public.
Stay home and
Stay tuned!
A winter hike only a few steps away from Vilpian. Eppan.
A walk to the Gleif chapel. We park the car in the village, a path leads directly from the centre of St. Michael/Eppan. The path leads us through apple trees and vineyards, still in hibernation, just waiting to bloom in spring. The easy ascent, along the well-kept Way of the Cross, takes about two hours.
Arrived at the Greif Chapel the view is breathtaking. When conditions are favourable, you can see the mountains over Merano, the Dolomites and Lake Kaltern and its surrounding hills.
Stay tuned!!!
Christmas dinner. A sweet tadition, the perfect occasion to reunite the whole family.
For an evening the concierge was able to take a break from all clients and focused solely on his family.
Merry Christmas to everyone. And maybe he is able to do the same thing on New Year's?
Stay tuned!
Recently the Hoteliers' Association organised a conference.
The speakers talked about inns as the centre of daily life.
Very interesting was the speech of Fr. Hermann-Josef Zoche (Fr. Augustino), theologian, philosopher and business consultant.
Afterwards it was the turn of the president of the hotelier’s association, Manfred Pinzger.
And finally, after all the speeches, a wine tasting of the passionately produced wines of 224 winemakers began.
At the end of the evening we remembered the excellent wines we tasted, but I am not sure if I remember the president's speech!
Was it important?
Stay tuned!!!
