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    You are in: Home / Cookbooks / German Foods (Deutsches Essen)
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    48 recipes in

    German Foods (Deutsches Essen)

    Typical foods my mother and German grandmother used to make. Also some new recipes to try...
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    4 Reviews |  By BecR

    A cool and refreshing accompaniment to fish or meat dishes, this classic cucumber salad is so simple and good! You can sub dill for the chives, if desired. Recipe is an old one that has been handed down through the generations, from my mother and grandmother.

    Recipe #372790

    9 Reviews |  By BecR

    This is my version of both my mother's and German grandmother's potato salad. A family favorite that is a requirement at all gatherings! I hope you enjoy.

    Recipe #309891

    Wiener Schnitzel is one of my all-time favorite foods to eat. I use either veal or pork cutlets (would be good with chicken, also) which I pound very thin, then dredge in flour, dip in a couple eggs beaten with cream, pat with seasoned breadcrumbs and then fry in hot melted butter on both sides until golden brown. I enjoy mine with lemon and capers and with Kartoffelsalat recipe #309891 and Gurkensalat recipe #372790. Authentic recipe is easily doubled, tripled, etc. Note: Measurements are approximate. Bon appetit!

    Recipe #459188

    1 Reviews |  By BecR

    Traditional German Beef Rouladen with a wonderful gravy, just as my mother made and now I make. This is a family favorite, and an excellent Sunday or Holiday meal. We enjoy our rouladen with boiled new potatoes or potato dumplings and a side of my German Rotkohl recipe #108449 or Country Green Beans recipe #344562. I sometimes serve dinner rolls with fresh butter, to round out the meal. Guten appetit!

    Recipe #344842

    10 Reviews |  By BecR

    A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

    Recipe #106298

    11 Reviews |  By BecR

    Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.

    Recipe #108449

    1 Reviews |  By BecR

    Our family favorite country-style green beans, with bacon and onion. These are just like my German grandmother made (the lemon is my addition) -- she always used fresh green beans from the farmer's market -- but canned green beans will do just fine. Delicious! A really great side dish (can be made ahead) for the holidays, or anytime.

    Recipe #344562

    1 Reviews |  By BecR

    Nothing can beat a bowl of steaming hot soup to warm the soul! This hearty chicken (or beef) vegetable soup is especially welcome and satisfying on a cold winter's day, or if you're feeling a bit under the weather. Serve with a crusty French bread or rolls and fresh butter; would also be great topped with matzo/matzoh balls. From my mother, who has been making this soup since time immemorial. Enjoy!

    Recipe #117781

    2 Reviews |  By BecR

    From Dean & Deluca. 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. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4

    Recipe #409947

    1 Reviews |  By BecR

    These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

    Recipe #471840

    1 Reviews |  By BecR

    This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.

    Recipe #471844

    I've been making these tasty brandied carrots with butter, parsley and cream since I was a newlywed! They're very popular in my household, and a wonderful vegetable side dish for dinner parties, holidays, special occasions, or Sunday dinners. Delicious! Would also be good with the addition of parsnips. I like to use a good brandy (such as German 'Asbach Uralt'), but any brandy should do just fine. I hope you enjoy!

    Recipe #472905

    2 Reviews |  By BecR

    This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream!

    Recipe #386977

    1 Reviews |  By BecR

    The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.

    Recipe #454174

    May Wine is an old, traditional beverage that originated in Germany and is consumed throughout Europe. Infusing white wine with Sweet Woodruff gives this libation an herbal flavor with green notes that are refreshing and pleasant. Often served on May Day and at spring and early-summer weddings, this beverage is perfect for sharing with friends and family during dinner parties, backyard barbeques, picnics, and at other get-togethers. May Wine was historically brewed during the May and June months when Sweet Woodruff is in flower, but there is no need to restrict consumption to these months. This light and refreshing herbal infused beverage is a perfect treat that can be enjoyed throughout the year! Not only does May Wine taste delectable, but Sweet Woodruff has a long history of herbal and medicinal use. It has been used throughout the ages to treat ailments including liver problems and jaundice. During the Middle Ages, Sweet Woodruff was widely applied as a poultice for wounds and cuts and taken internally for digestive and liver problems. In modern day herbalism, infusions of Sweet Woodruff are used for diuretic and anti-inflammatory effects and to ease stomach aches. This is a classic recipe for May Wine, but feel free to adjust it to your liking. I am already envisioning Chamomile flowers, Rose petals, and Lemon Balm incorporated into future batches! Simply follow the recipe but substitute the herb(s) of your choice for Sweet Woodruff, and make allowances for herbs that are especially flavorful – like Lavender flowers. A note of caution: Sweet Woodruff may produce headaches and other toxic effects if high doses are consumed or if it is used long-term. Info taken from Mountain Rose Herbs. Note: You can easily increase the yield by adding an additional bottle of wine for 16 servings, or double the amounts (use two bottles each of wine and champagne) for 24 servings. For an alcohol-free version substitute white grape juice or apple juice for the wine, and sparkling water for the champagne. If you can't source fresh Sweet Woodruff, use 1/2 cup of dried Sweet Woodruff which you can purchase online. -Or-, use a spoonful per drink (to taste) of Waldmeister Syrup which can be purchased at germandeli.com. Enjoy!

    Recipe #458379

    3 Reviews |  By BecR

    A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

    Recipe #458804

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.

    Recipe #386754

    6 Reviews |  By BecR

    A great tasting fresh tomato side dish for breakfast, lunch or dinner! I am looking forward to making this in the summertime, with fresh garden tomatoes (a combination of red & yellow heirloom tomatoes is my fav). From The Great Tomato Cookbook.

    Recipe #117902

    9 Reviews |  By BecR

    Great hearty rib-sticking meal for breakfast, lunch or supper! Very popular in my household. This is a versatile one-pan recipe-- you can sub or add ingredients as desired-- try ham, mushrooms, tomatoes, or chives. (Note: For an equally delicious simplified version of Bauernfruhstuck using frozen Potatoes O'Brien, please see my recipe #278230). Delicious! P.S. Any leftovers you have make a wonderful breakfast the next day--reheat a few seconds in the microwave (although I've been known to eat this cold), and serve with toast or stuff into a flour tortilla for a quick breakfast on-the-go.

    Recipe #120363

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