Recipezaar: German,Holiday/Event recipes

Vanillekipferl (Vanilla Cookies)

Tue, 11 Dec 2007 17:39:23 -0500

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time. -- posted by Thorsten

Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream

Wed, 12 Dec 2007 14:43:49 -0500

As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious. -- posted by French Tart

Après-Ski Holiday Hot Chocolate With Brandy and Cream

Mon, 17 Dec 2007 01:57:22 -0500

This spiced cinnamon hot chocolate is liberally laced with brandy and topped with whipped cream, it is the type of hot chocolate I remember drinking après-ski in Germany and in the French Alps. It is the perfect drink to warm your tingling fingers and toes on a cold and frosty evening or morning. Great throughout the Holiday season, as well as Christmas, New Year and the winter months, OR for those "Why Not" days! This makes 4 generous tall mugs of hot chocolate. Please adjust the brandy to suit your taste - we find the amount listed here gives a lovely warm tingle, however you can leave the brandy out for drivers and those that don't drink alcohol - you will still have a delicious spiced and decadent drink! Do try to use a high quality and high cocoa solids chocolate - it makes all the difference to the taste! Salut ! -- posted by French Tart

Bavarian Apple Tart

Wed, 26 Dec 2007 18:31:48 -0500

I have been making this dessert since 1991. It is one of the most requested for Christmas dinner. It is very easy to prepare. It is from an old Pillsbury cookbook called Real Home Cooking. Hope you enjoy! -- posted by TeresaS

Weckmann

Thu, 03 Jan 2008 22:52:35 -0500

These "Man-shaped" breads are made especially for St. Martin's Day in Germany on November 11. -- posted by Mom2Rose

Portzelky (New Year's Cookies)

Mon, 07 Jan 2008 23:38:14 -0500

This is a traditional Mennonite recipe from the Mennonite Treasury cookbook. It is basically a type of fritter with raisins. For as long as I can remember, my mother served these for lunch on New Year's Day along with Farmer Sausage and dill pickles. This year I tried making them myself and they turned out just as I remember. This will be a New Year's tradition that I hope to carry on. We like them hot right out of the deep fryer but you can also roll them in icing sugar and serve at room temperature. The prep time includes rising time. -- posted by deepfreeze

Saxon Cheese Cake - Sachsischer Kasekuchen (Quarkkuchen)

Thu, 24 Jan 2008 20:25:06 -0500

Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) "Time to Make" Does NOT include rising time for the dough/crust. -- posted by Dee514

Farmhouse Caramel Dumpling Pudding

Fri, 25 Jan 2008 18:44:38 -0500

An old-fashioned oven-baked dessert that does all the work (well, most of it!). Check out the variations listed and try something new each time! -- posted by Debber

My Favourite Gingerbread (Lebkuchen)

Sun, 03 Feb 2008 17:24:11 -0500

This is a very easy dough to work with and really great to make shapes or even a house. I made a house with a very basic plan that I scribbled on some paper and it was terrific! From Good Taste magazine December 2007. Similar to Lebkuchen. -- posted by Chickee

Strawberry Ravioli (Erdbeer-Ravioli)

Fri, 08 Feb 2008 20:00:15 -0500

Translated from the German Pillsbury site: Knack&Back® -- posted by Mom2Rose

Easy!!! Yum!! Mrs.west's German Potato Salad

Thu, 14 Feb 2008 03:27:46 -0500

Let me tell you this kicks butt!!! My girlfriend's momma makes this and it is to die for!!! -- posted by barberbabe

Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut)

Tue, 19 Feb 2008 00:00:49 -0500

Was served this recipe by friends. Favorite of the family! -- posted by Celticevergreen

St. Patrick's Shnockered! Shandy

Mon, 25 Feb 2008 19:34:41 -0500

At Oktoberfest, some of us had to drink these every other round, to pace ourselves for drinking from sunrise to sunset. The English have been making shandys since the 1600s. This version is from Eating Well magazine. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade. -- posted by ~Jen~

Bavarian Red Cabbage

Wed, 05 Mar 2008 19:31:00 -0500

A traditional favorite for a German holiday feast. -- posted by JackieOhNo!

Potato Latkes

Wed, 05 Mar 2008 19:31:24 -0500

Perfect with any pot roast, or at any Hanukkah feast. -- posted by JackieOhNo!

Ann's German Potato Salad

Sun, 09 Mar 2008 19:50:43 -0400

This recipe is the result of tweaking traditional German Potato Salad recipes to suit our tastes. We like it better than any others we have tasted. Whenever we have a family gathering this is the dish everyone always asks for. I have to make extra so everyone can have leftovers to take home. The ingredient amounts are guesstimates because I always just toss it all together without measuring for this dish. Next time I make it I will take measurements and adjust the recipe accordingly. -- posted by Alskann

Haselnuss Bällchen (Hazelnut Balls)

Thu, 03 Apr 2008 17:39:55 -0400

These light and airy balls of hazelnuts are just like the Ferrero Rocher chocolates but without the chocolate. I know that will offend some people - no chocolate, huh! These are good neverless. -- posted by Celticevergreen

Mandelkränzchen (Almond Wreaths)

Thu, 03 Apr 2008 17:44:17 -0400

This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator. -- posted by Celticevergreen

Kirschsosse (Cherry Sauce)

Fri, 04 Apr 2008 02:12:52 -0400

The wine-like flavor of cherry in a spicy sauce. Traditionally served with Dampfnudeln or Steamed Sweet Dumplings. Could go over any bread like dessert or cooled down as a jam. Recipe dates from the mid 1960's and comes from my grandmother's recipe box. -- posted by Celticevergreen

Ye Olde German Rice Pudding

Thu, 01 May 2008 15:56:57 -0400

When my Oma passed away she left cupboard after cupboard full of old cookbooks. One of them, Das Hauswesen, was published in 1922 and was written entirely in German. Of course, I don't speak a lick of German, but I've been trying to translate the recipes anyway since I've always had an interest in authentic cuisine of any sort, especially Germany since my whole family's from there. This one was relatively easy to follow. I've made it twice now and it's very good for a different sort of treat. It's more of an eggy souflee type thing than the typical rice pudding that you're used to, but good all the same... The last time I made it I was out of almonds, so I substituted pecans and my hubby said he liked it better that way. I'm also thinking of substituting some graham cracker crumbs for the bread crumbs listed to line the baking dish. I haven't tried it yet, but I imagine it would be good. Enjoy!! :) -- posted by kaze_no_sennyo

German Holiday Strudel With Mustard Sauce

Sun, 25 May 2008 03:43:37 -0400

Source: Germanfoods.org -- posted by Mom2Rose

Rhineland Sauerbraten With Altbier

Tue, 27 May 2008 01:53:25 -0400

Source: Germanfoods.org (Note: needs to marinate for 2-3 days in advance) -- posted by Mom2Rose

Baked German Gingerbread Apples

Tue, 27 May 2008 02:31:45 -0400

Source: Germanfoods.org -- posted by Mom2Rose

German Lowenbrau (Löwenbräu) Coleslaw

Tue, 27 May 2008 22:21:18 -0400

Source: Germanfoods.org -- posted by Mom2Rose

Sauerkraut Soup

Tue, 27 May 2008 22:49:54 -0400

Source: Germanfoods.org -- posted by Mom2Rose

Pumpkin and Salami Soup (Kürbissuppe Mit Salami)

Tue, 27 May 2008 23:35:20 -0400

Source: Germanfoods.org -- posted by Mom2Rose

Pfeffernusse Cookies

Tue, 27 May 2008 23:38:28 -0400

These traditional German cookies are made with honey, molasses, and spice. From All recipes. com. -- posted by cookiedog

Chilled German Black Cherry Soup

Tue, 27 May 2008 23:39:46 -0400

Source: Germanfoods.org "If you're looking for a soup that perfectly captures the spirit of Valentine's Day, this is it. Cherries have long been reputed to be an aphrodisiac, and the seductive flavor and texture and vibrant color of this soup make it the ideal prelude to any romantic meal. You may use high-quality German cherries in a jar, such as ARO Schattenmorellen, or sour cherries, in this recipe. Instead of sugar, you may wish to use some German cherry syrup to taste." -- posted by Mom2Rose

German Baked Apples With Marzipan & Cranberry

Tue, 27 May 2008 23:43:21 -0400

Source: Germanfoods.org -- posted by Mom2Rose

German Zwiebelkuchen (Onion Pie)

Wed, 28 May 2008 02:00:02 -0400

Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. This recipe is from All Recipes. -- posted by Lainey6605

Brotchen -Traditional German Bread Rolls

Wed, 28 May 2008 20:15:23 -0400

When I was living & working in Germany, I would go out every morning for breakfast, & every morning I would eat these little babies! This is a traditional recipe for Brotchen. If you like light, fluffy bread rolls DON'T try these! Brotchen are crusty on the outside but are chewy & quite dense on the inside......... -- posted by Um Safia

German-Style Green Beans

Wed, 28 May 2008 20:15:55 -0400

An easy and delicious way to prepare green beans. -- posted by Lainey6605

German Chocolate Angel Pie

Wed, 28 May 2008 20:17:35 -0400

This pie is very rich and delicious. The crust is unique. Recipe is from All Recipes. -- posted by Lainey6605

Drunk German

Wed, 28 May 2008 20:19:02 -0400

This tastes like a rootbeer barrel candy, but sinful. Recipe from All Recipes. -- posted by Lainey6605

Filled Cookies

Wed, 28 May 2008 20:20:25 -0400

These are delicious German cookies. Recipe is from All Recipes. Plan ahead, dough must refrigerate for 2 hours (not included in prep time). -- posted by Lainey6605

Black Forest Chocolate Mousse Shots

Wed, 28 May 2008 20:23:47 -0400

These sound very yummy indeed! I originally found this recipe in the UK cooking magazine Olive. -- posted by Sarah_Jayne

Jutta's Traditional German Spaetzle With Sauerkraut.

Wed, 28 May 2008 20:24:14 -0400

What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4. -- posted by Um Safia

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Zucchini Soup With Pumpernickel and Quark Toasts

Fri, 30 May 2008 01:28:51 -0400

(Zucchinisuppe und Pumpernickeltoast mit Kräuterquark) Source: Germanfoods.org "Pumpernickel makes delicious little toasted croutons which can be spread with green-herb-flavored quark (available from specialty stores) to float on top of soup or served alongside. The spinach leaves give this soup a fresh green color." -- posted by Mom2Rose

Meatballs in Caper Sauce (Konigsberger Klopse)

Fri, 30 May 2008 14:11:20 -0400

From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen. -- posted by Engrossed

Apple Streusel Cake

Tue, 03 Jun 2008 01:11:23 -0400

This is a traditional German dessert given to me by my German friend Nicola. It's some work, but absolutely delicious and worth it! The streusel amounts are approximate as you have to mix it together with your hands until you reach the perfect crumbly texture that make it streusel. -- posted by Enjolinfam

Farmhouse Holidays Double Chocolate Praline-Fudge Cake

Sun, 10 Aug 2008 03:08:28 -0400

Snowflakes drifting by the frosty windows, but inside we're listening to Christmas carols and decorating cut-out cookies. Dad comes and stomps the snow from his boots. Christmas Saturday, and we're ready for a piece of this special fudgy cake to load up our plates, with a glass of icy milk alongside. COOKING TIME includes chilling the cake. Thanks to Gooseberry Patch for another excellent recipe. -- posted by Debber

Sloshed Strawberries for My Valentine

Wed, 13 Aug 2008 16:49:11 -0400

Did you need a choice? Turn this into a smoothie at serving time by running it in the blender again OR scrape up spoonfuls into pretty serving dishes and drizzle with more WINE or ginger ale. Either way--this is sure to capture your Valentine's heart! Just watch out for those brain-freeze headaches!!! COOKING TIME = CHILLING TIME. -- posted by Debber

Creamy Cucumber & Sweet Onion Salad W/Dill Horseradish Dress

Sun, 24 Aug 2008 11:09:14 -0400

Source: Germanfoods.org -- posted by Mom2Rose

Skillet Red Cabbage

Sun, 12 Oct 2008 01:56:19 -0400

I got this recipe from the Holy Trinity Church cookbook, submitted by Fay Leitner, which I got at a book sale. Posting for safe keeping. -- posted by Oolala

German Bavarian Meatball Stew

Wed, 22 Oct 2008 19:18:21 -0400

Source: Taste of Home -- posted by Mom2Rose

Apricot Tarts

Thu, 23 Oct 2008 01:36:26 -0400

Source: Taste of Home -- posted by Mom2Rose

Black Forest Oatmeal Crisps

Thu, 23 Oct 2008 01:48:26 -0400

Source: Taste of Home -- posted by Mom2Rose

Nonni's Old Fashioned German Troco Nut Cookies

Fri, 14 Nov 2008 18:16:54 -0500

This is my grandma Nonni's German family recipe handed down and the "very special Christmas cookie" baked in our family every holiday season. Friends and family always look forward to these crispy, nutty treats. They go great with coffee, tea and hot chocolate! -- posted by Pamela J

Kugelhupf

Mon, 17 Nov 2008 21:35:21 -0500

Delicious and easy to make. It originally comes from Germany and can also be called Königskuchen. It is best baked the day before and will keep for a long time in a cool place. If you have got no guglhupf baking tin , use two 1 lb loaf tins. -- posted by foodandmood.eu

Riesling Sorbet

Tue, 25 Nov 2008 01:03:44 -0500

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Marilyn's Special Green Beans

Mon, 01 Dec 2008 17:59:29 -0500

My dear friend Marilyn shared this recipe with me. It is a holiday favorite at her house. I did find two recipes on Zaar that were similar but omitted the mayo which is a yummy "must have ingredient" in this recipe. This recipe doubles very well. -- posted by Brenda.

Kasespatzle (Garlic Dumplings With Emmentaler)

Mon, 01 Dec 2008 18:00:02 -0500

I don't know how authentic this is but it's a delicious spatzle recipe. I don't have a fancy spatzle maker. The back of a large, pierced, skillet spatula works for me. -- posted by KathyP53

Paula Deen's Pistachio Linzertorte With Cherry Jam

Wed, 03 Dec 2008 00:29:57 -0500

Source: Paula Deen -- posted by Mom2Rose

Zimtsterne (German Cinnamon Star Cookies)

Fri, 05 Dec 2008 01:21:28 -0500

From Food Network's 12 Days of Cookies 2007, these gluten-free cookies are a popular German Christmas tradition. A cross between a macaroon and a meringue, with a hint of spice, these cookies are designed to keep a long time. Truly addictive, and worth the effort! -- posted by Lizzymommy

Dresdner Stollen /Christstollen

Tue, 09 Dec 2008 01:11:51 -0500

Stollen has been sold at the Dresden Christmas market since the 15th century. Each year the city puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family. Based on a recipe from German Traditional Cooking by Tony Schmaeling -- posted by 1Steve

Weekend Apple Pancake

Thu, 11 Dec 2008 16:36:29 -0500

This is a deep dish breakfast or brunch treat, softer and more dense than a plain Dutch baby, stuffed with buttered apples and layers of custard over caramelized cinnamon sugar. So yummy.... I found the recipe on "The Kitchn" blog. -- posted by blucoat

Dutch Baby (Giant Baked Pancake)

Thu, 11 Dec 2008 16:48:31 -0500

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking. -- posted by blucoat

Bethmaennchen - German Christmas Cookies

Sat, 13 Dec 2008 22:05:22 -0500

My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds. -- posted by LightEra

German Hazelnut Cookies

Sun, 14 Dec 2008 17:36:30 -0500

This is Clara12's recipe (#80399) but I converted it into US measurements that were easiest for me to work with. Thanks again for the yummy recipe, Clara! -- posted by Adria82

German Lebkuchen Cake With White Chocolate Frosting

Thu, 18 Dec 2008 15:42:58 -0500

Bon Appétit | December 1991 This moist Christmas cake takes its cues from the flavors and spices found in the classic Lebkuchen cookie. It's brushed with an orange-scented honey syrup, frosted with a creamy white chocolate icing and then surrounded by sliced almonds. I haven't made this yet but I love Lebkuchen cookies and this cake sounds wonderful. -- posted by swissms

Hot Mulled Cider - German Glühmost

Wed, 07 Jan 2009 01:49:33 -0500

Traditional hot mulled cider with white wine 'Glühmost', and the more common red wine version 'Glühwein' are served throughout the cold weather season, and are sold by-the-mug at outdoor Christmas Markets in Germany. Delicious! -- posted by BecR

Lebkuchen Bar Cookies

Sun, 11 Jan 2009 12:49:48 -0500

My husband found this in a gluten-free cookbook; I don't know which one. The recipe uses cornstarch instead of flour. It tastes fantastic and is liked by both the gluten-free and gluten-eating members of the family. -- posted by Chef #263911

Fig Fluden

Fri, 23 Jan 2009 16:58:06 -0500

A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. Figs were often eaten in Germany as the new fruit on the second day of Rosh Hashanah. -- posted by Celticevergreen

German Hazelnut Waffles With Blackberry Cream

Mon, 09 Feb 2009 15:52:34 -0500

"Haselnusswaffeln mit Brombeercreme" from Germanfoods.org -- posted by Mom2Rose

German Crullers With Lemon Frosting

Mon, 09 Feb 2009 18:19:27 -0500

"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented. -- posted by Mom2Rose

Beer Brats With Onions and Peppers

Sat, 14 Feb 2009 11:07:17 -0500

Easy, yet flavorful bratwurst simmered in beer then seared in the skillet with onions and peppers. -- posted by Vicki in CT

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Bavarian Cheese Dip (Obatzda), Gluten Free

Thu, 19 Mar 2009 16:01:06 -0400

Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately, they told me that they actually make obatzda without beer. So this is it :-) If you want to keep the dip for some days, omit the shallot and serve with thinly sliced onion instead. Cooking time is refrigeration time. -- posted by Mia in Germany

Glühwein - Debrosses Restaurant, Berlin

Wed, 01 Apr 2009 14:12:34 -0400

The recipe is different from others posted in that it contains raisins and almonds. The English translation of Glühwein is "glow wine." The mulled wine got its name because it radiates heat and gives the drinker a glow. -- posted by swissms

Black Forest Chocolate Chip & Cherry Cookies

Wed, 08 Apr 2009 01:50:35 -0400

An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers! -- posted by Oenophilly

Wiener Schnitzel With a Proper Potato Salad

Sun, 12 Apr 2009 01:06:02 -0400

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day. -- posted by bluemoon downunder

Super Awesome Pretzels

Sat, 18 Apr 2009 16:54:52 -0400

These pretzels are delicious! They remind me of the pretzels sold at the ballpark. I used my regular bread recipe as a base and added the poaching step to give them that lovely, unique pretzel-y flavor. I like to make them with half wheat and half white flour. NOTE: for a sweet topping, bake the pretzels plain; when theyre done, brush with butter and sprinkle them with a cinnamon and sugar mixture (3 parts sugar to 1 part cinnamon) -- posted by Mr. Beetty

Easy German Lasagna

Mon, 20 Apr 2009 01:07:27 -0400

This is an easy way to enjoy a unique dish that has amazing flavor and is sure to please even the most picky eater. A must try ! -- posted by Carpi Diem

Apfelschorle (Apple Spritzer)

Fri, 24 Apr 2009 10:17:29 -0400

This simple and refreshing beverage is made of equal parts apple juice and carbonated mineral water. You may mix equal parts Apfelschorle with white wine for a "Weinschorle", or with beer for a "Apfel Berliner Weisse". Very popular in Germany and Europe! -- posted by BecR

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

Tue, 19 May 2009 01:58:37 -0400

A cool and refreshing accompaniment to fish or meat dishes. Simple and good! From my mother and grandmother. -- posted by BecR

Gouloster

Thu, 28 May 2009 23:26:04 -0400

This is one of our Christmas traditions. My Grandmother used to make this. There was no recipe, grandma would mix the ingredients and take a piece and cook it in a skillet and then taste it, adjusting as she went. -- So one Thanksgiving my aunt grabbed ingredients from grandma, I measured, and my sister wrote down the amounts. -- Can be cooked in a pressure cooker at 15 PSI for 45 minutes. Never fill a pressure cooker over 2/3 full, or the recommendation of your pressure cooker manufacture. With our 6 quart this would take 3 batches (raw cabbage takes up a lot of room). -- About wrapping the pork balls, I only do this for very special occasions, almost never, I just slice the cabbage about 1/4 inch thick to layer in about 3/4 inch layers. -- posted by SC David Cooks

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

German Toffee (Sahne-Bonbon)

Tue, 08 Sep 2009 17:08:20 -0400

This recipe makes just a small amount of creamy, delicious toffee. A great back-to-school treat. I used to make this super simple toffee with my mother and grandmother when I was a child, and it was my favorite candy! I've translated the recipe from a very old and treasured German children's cookbook. -- posted by BecR

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Braised Red Cabbage

Wed, 30 Sep 2009 15:18:48 -0400

A great accompaniment to Sauerbraten, Pot roast or a Roast Turkey -- posted by Chazzzz

A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine

Thu, 08 Oct 2009 11:19:42 -0400

I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source Lentilles Vert de Puy green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.) -- posted by French Tart

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

5 Ingredient German-Style Beef Roast

Wed, 21 Oct 2009 12:49:56 -0400

This is a recipe I got out of the book "500 Five Ingredient Recipes" by Better Homes and Gardens. I haven't tried it yet but I'm posting it here to save it for later. I'm thinking of trying it in the crock pot. -- posted by rollersgirl

Garth Brook's German Chocolate Cake With Coconut Frosting

Fri, 06 Nov 2009 15:44:53 -0500

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy! -- posted by Sharon123

Weihnachtspunsch - Traditional German Christmas Punch

Wed, 25 Nov 2009 17:02:30 -0500

Delicious traditional Christmas Punch of tea, red wine, rum, fresh lemon & orange juice, and spices. Not only for Christmas, but whenever the weather is cold. Serve hot! -- posted by BecR

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Zimtsterne, Vorarlberg Style

Fri, 04 Dec 2009 16:59:37 -0500

Traditional Christmas cookie in Austria and Germany. This recipe is specific to the western most province of Austria, and more specific still to the Bregenz Forest. -- posted by greenery

Eier Kringel (Raspberry-Filled Cookies)

Fri, 11 Dec 2009 12:12:39 -0500

These heart-shaped German cookies are so delicate and delicious. I got this recipe over 25 years ago and have been making them for holiday gifts every since. They also are a lovely treat on Valentine's Day. I usually make them with the liqueur, which makes them extra-special. The cookie dough does need to be refrigerated for several hours, which is not included in the preparation time, so plan accordingly. Because these cookies are quite fragile and no one wants a broken heart, package them in metal cookie tins lined with large paper doilies. Decorate the tops of the tins with familiar small candy hearts inscribed with romantic messages for a unique Valentine's Day gift. -- posted by JackieOhNo!

Wassail

Fri, 11 Dec 2009 17:32:20 -0500

Mom's Wassail Recipe -- posted by Stiles McCauley

Belgrader Brot (German Christmas Cookies)

Mon, 14 Dec 2009 01:47:04 -0500

Although the name refers to another city, these cookies are actually German in origin. These make a great addition to a cookie assortment. They are a nice contrast to all the buttery or chocolatey goodies and are delicious in their own right. -- posted by graffeetee

So Easy and Tasty Apple Streusel

Tue, 29 Dec 2009 13:52:01 -0500

"Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later. Enough for a small mini casserole dish that will serve 3-4 people. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan". Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal! Enjoy! Adapted from Penzey's spices and the intro is what they said about the recipe. A little history: In baking and pastry making, the term streusel (a German word meaning "something scattered or sprinkled", from the verb streuen, akin to the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. -- posted by Sharon123

Bite Sized Apple Pies

Tue, 29 Dec 2009 20:35:47 -0500

These cute and delicious mini apple pies are perfect for desserts, or holiday parties, or even breakfast! -- posted by Sharon123

Apple Streusel Muffins

Tue, 29 Dec 2009 20:37:52 -0500

These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. -- posted by Sharon123

Sauerkraut and Spareribs

Fri, 01 Jan 2010 20:15:15 -0500

This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. -- posted by The Wallaces

German Chocolate Pizza

Wed, 13 Jan 2010 18:20:20 -0500

This is tastes as good as it looks and has all the ingredients of a German chocolate creation. -- posted by Chef #983617

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

Sun, 24 Jan 2010 18:33:49 -0500

Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4 -- posted by BecR

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR