Germany: Recipes and Cuisine
When you think of German food, does your mind fill with visions of heavy dumplings, boiled meats and dishes with unpronounceable names like Rinderschmorbraten, Pflaumenkuchen and schwartzwälder Kirschtorte? Then you need to look again! What many people don't realize is that German cooking is incredibly varied, flavorful and, yes, quite often light on its feet.
German Recipes
Apfelmus
(German applesauce)
Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like schweinebraten. Jews of East European origin serve epl tsimes with latkes or use it to top blintzes. Applesauce is perfect as a dessert for children or babies as it is easily digested. It can also be used in many baking recipes to add moisture and cut down on the amount of fat. Read more »
Blaukraut
(German braised red cabbage)
Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game and a side of mashed potatoes or potato dumplings. In England, the same dish is called Suffolk red cabbage. Read more »
Döner Kebab
(German Turkish spiced meat sandwich; see Shawarma recipe)
Dresdner Stollen
(German Christmas fruitcake)
Dresdner Stollen is the famous fruitcake from Dresden that is sold throughout Germany during the Christmas holiday season. Stollen is made from a rich yeast dough mixed with candied fruit and almonds. Loaves are folded to symbolize the Christ child in swaddling clothes. Although the dough itself is not traditionally all that sweet, baked loaves are brushed with butter, topped with powdered sugar and stored for at least two weeks before eating, allowing them to develop a rich and complex flavor. Also known as Christstollen, or Weihnachtsstollen. Read more »
Gedünstetes Kraut
(German braised cabbage; see Dušené Zelí recipe)
Glühwein
(German warm spiced wine; see Mulled Wine recipe)
Hasenpfeffer
(German stewed rabbit)
Hasenpfeffer is German for "hare-pepper," or peppered hare, and is a famous game dish in Germany. Serve it with spätzle dumplings or with boiled or mashed potatoes and blaukraut (braised red cabbage). Read more »
Himmel und Erde
(German apples and potatoes; see Apfelmus variations)
Kartoffelknödel
(German potato dumplings)
Kartoffelknödel figure in the cuisine of most of the regions of Germany, and are a typical side dish with roasted and braised meats. This particular dumpling recipe, using both cooked and raw potatoes, comes from Bavaria. Potato dumplings are also popular in the Czech Republic, where they are known as bramborové knedlíky. Read more »
Kartoffelpuffer, or Reibekuchen
(German potato pancakes; see Latkes recipe)
Kartoffelpüree
(German mashed potatoes; see Mashed Potatoes recipe variations)
Kartoffelsalat
(German potato salad)
Two basic types of potato salad are made in Germany. In the north, the potatoes are held together with mayonnaise. In the southern regions of Swabia and Bavaria and in Austria, Kartoffelsalat is mixed with hot broth, oil and vinegar. This recipe is for the southern version, often called "German potato salad" in the U.S. For the mayonnaise version, see this recipe. Read more »
Maultaschen
(German meat-filled pasta dumplings)
Maultaschen are a Swabian specialty from southwestern Germany. The word means "mouth pockets," and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach. Read more »
Mohntorte
(German poppy seed torte; see Makovy Kolac recipe)
Pflaumenkuchen
(German plum tart)
This fruit tart is a simple way to use the freshest stonefruit of the season. Don't restrict yourself to plums! Peaches and apricots work well too. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying. Read more »
Schweinebraten
(German roast pork)
Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně. In Poland, it is called pieczeń wieprzowa. Read more »
Semmelknödel
(German bread dumplings)
These dumplings, also known as Semmelklöße, come from Bavaria. "Semmeln" is the German word for dinner rolls. Serve these dumplings as a side with roasts or pork chops and a sauce. Known as zsemlegombóc in Hungary and houskové knedlíky in the Czech Republic. Read more »
Spätzle
(German egg dumplings)
Spätzle (SHPEHT-sluh, SHPEHT-sel, or SHPEHT-slee) is a simple egg dumpling popular in southwestern Germany and parts of Switzerland and Austria. It is served as a side dish, often with roast pork, sausages, schnitzel or goulash. It is sometimes spelled Spaetzle. Other names are Spatzen, Spätzli and Knöpfle. Read more »
From Amazon.com | |
|---|---|
 | Norpro Stainless Steel Spaetzle Maker ASIN or ISBN-10: B00004UE89 |
 | Norpro Spaetzle Maker ASIN or ISBN-10: B001DMCM6Y |
