It is incredible how many great people we met via Krautkopf the past years. Food connects, and we feel it almost every day. Due to this passion, we also crossed the path of Kai, Maria and Sophia from IN SEARCH OF. We met on food events from time to time and during a funny dinner with smoky Zacapa rum* in the context of the Berlin Food Week we fell in love with this crazy lot. Was it because of the rum? Probably not, since even without being drunk you just have to love these people. We already “knew” Maria and Sophia from the depths of the internet. Surely, you also came across the twins. We eagerly followed their 40 Days of Eating, where they tested doubtlessly every restaurant in Berlin. With their skills of writing, you just have to read on and on. Those two are so open and honest you waver between excitement and disturbance (do I really want to know that?). Yes, we wanted to know more, and coincidental, short meetings were not enough anymore.

During the busy Christmas time, we wanted to spend a cosy day together with preparations in the kitchen, sitting together with delicious food, and of course with a fine drop. Since something clicked already with a glass of Zacapa, we wanted to link to this nice evening. So we developed the recipes for the burgers with plum rum sauce and a festively spiced pumpkin cake with cashew rum cream. But because the rum in these two dishes was not enough, the two girls prepared two tasty cocktails with the noble Zacapa 23 rum*, which were well-matched with our menu with the same rum. The evening became boozy and merry. However, at the end of the day we rather had an overdose of burger than of alcohol. You find the recipes for the uber-delicious drinks on the blog of Kai, Maria and Sophia, along with two great self-made syrups, and other fascinating and delightful food stories. You should definitely check out IN SEARCH OF!

For 6 servings

Red cabbage slaw

  • 350 g red cabbage
  • 1/2 tsp sea salt
  • 2 tbsp red wine vinegar
  • 50 g cashews
  • 15 g capers in brine
  • 1 tsp Dijon mustard
  • 50 ml water
  • 1 apple

For the plum and rum sauce

  • 90 g shallots
  • virgin canola oil
  • 150 ml rum
  • 9 dried plums
  • 1,5 tbsp maple syrup
  • 150 ml water
  • 1/4 tsp cayenne
  • sea salt

For the patties

  • 2 tbsp ground flaxseed
  • 60 ml water
  • 1 clove of garlic
  • 2 shallots
  • virgin canola oil
  • 480 g black beans (canned)
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika powder
  • 1/2 tsp cayenne
  • 90 g oatmeal
  • sea salt

additionally

  • 1 handfull miner's lettuce
  • 6 burger buns

While others are in chocolate and cookie mania, we love to scarf down a delicious burger. They come in all different variations. Right now, we are into fluffy brioche buns and extraordinary sauces. The smoky black bean burgers in this recipe are served with a plum rum sauce and a delicious red cabbage salad. A coleslaw, as Americans and Brits would say. Instead of mayonnaise, which is traditionally added to this sort of cabbage salad, we mixed a cashew cream with capers. Also, we had fresh oven fries and homemade ketchup. Since we prepare everything ourselves, these burger are definitely no fast food. The yeast buns rise in front of the heating, the sauces are reduced, the cabbage is kneaded until it is soft, the fries are, of course, cut by hand, and the winter salad is hand-picked. Every bun is garnished with love – just to be devoured greedily afterwards. You look funny while doing this, your face is usually covered in spilled sauce, you need to lick off your fingers afterwards and probably also need to open a button on your trousers. It’s a perfect way to eat with friends, since it binds together!

For the red cabbage salad, slice the cabbage, mix it with the salt and knead it with your hands until some water gets out. Best wear some glove unless you want your hands stained red for the next days. Add the vinegar to the red cabbage and leave it to draw for 30 minutes. Stir it up here and there.
With a blender, purée the cashews, capers, mustard and water until it turns creamy. Peel the apple, core and roughly grate it. Mix the apple and cashew cream with the red cabbage, and season with salt.
For the sauce, dice the onions and roast them in a bit of canola oil until they become fried onions. Heat the rum in a pot or pan and flame it to reduce the alcohol. Roughly chop the dried plums and finely blend with fried onions, rum, maple syrup and water. Afterwards, season it with salt and cayenne pepper.
For the patties, mix the ground flaxseeds with water and let them soak. Finely chop the garlic and shallots and lightly sauté them. Drain the black beans and mash them with a potato masher or a fork. Add garlic, shallots, tomato puree, paprika powder, cayenne pepper, soaked flaxseeds and oatmeal and knead well with your hands. With wet hands, form 6 patties and fry them from both sides for 5 minutes in canola oil, until they are crispy on the outside. Fill the burger buns with the patties and the other ingredients at whim.

For 6 servings

For the topping

  • 130 g cashews
  • 2 tbsp Almond milk
  • 2 tbsp maple syrup
  • 2 tbsp rum
  • 3 tbsp orange juice (NFC juice)
  • 60 g virgin coconut oil
  • 1/4 tsp sea salt

For the dough

  • 300 g Hokkaido pumpkin (peeled, cored)
  • 50 g walnuts
  • 60 g dried apricots
  • 2 organic eggs (size M)
  • 80 g whole cane sugar
  • 125 ml virgin canola oil
  • 1 tbsp rum
  • 200 g wholemeal spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 pinch nutmeg, freshly grounded
  • 1/2 tsp sea salt

For the topping, soak the cashews for at least 4 hours or overnight in cold water. Drain the soaked cashews and blend them with almond milk, maple syrup, rum, orange juice, coconut oil and salt until you have a creamy mass. Put the topping into the refrigerator until use, so it will set and be easier to spread over the cake.
Cut the pumpkin into pieces and either cook it in the oven or steam it in a pot until it turns soft. Finely blend it and let it cool.
Preheat the oven to 180°C (upper/lower heat) and grease a spring form pan.
Roast the walnuts without fat until they start scenting, and roughly chop them. Separate the eggs. Whip the egg white until it is stiff, and batter the yolk with sugar until it is creamy. Fold in the pumpkin puree, apricots, rape seed oil and rum. Mix the chopped walnuts with flour, baking powder, baking soda, cinnamon, nutmeg and salt, add the flour mix to the yolk mass, and finally, carefully fold in the beaten egg whites. Fill the dough into the pan and bake it for ca. 40 minutes until no dough sticks to a wooden pick.
Take the cake out, let it completely cool down and spread the cashew cream. Let the cake set covered for at least 5 hours, best overnight. Decorate the cake with walnuts and grated orange peel at convenience.

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