Zimtsterne (cinnamon stars) are maybe THE traditional German Christmas cookies. Everyone loves these little treats. But many don't like to make them, because the sticky dough can be a bit tricky while cutting the stars. But if you take the time to make them, it is more than worthwhile all the work. They are heavenly. If you have tasted the first you can't stop eating them. And christmas without Zimtsterne? NEVER! They are a must.
Kokosmakronen are very typical German Christmas Cookies. Traditional Kokosmakronen are nt using lemon peel in the dough. But it adds a fresh note to the coconut cookies. You can decorate the cookies with icing chocolate. I use a whole milk chocolate of a good quality. The method of heating the egg white mixture to 70°C will give the cookies more stand during baking and the keep their shape much better. If you don't have a suited icing bag you could spoon the dough on the wafers.
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.
According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.
If you've never made a yeasted coffeecake, give it a try. It's a yummy cross between a pastry and a cake, with a delicious topping. It only has to rise for 45 minutes, so it's very do-able for weekends. (Rising time is included in the cooking time below.)
This is a one-dish meal and a specialty of Hamburg, Germany. It is basically a corned beef hash (potatoes and corned beef) mixed with beets, so that the dish is completely red. It is served with a fried egg on top and spicy German pickles and rollmops (pickled herring wrapped around a pickle). The recipe is recipe #87997.
When I was in the Army the shopette had this salad every Friday. We could not wait for Fridays so we could get it to eat while we played Pinochle with our "Aircraft Recognition" playing cards (this way we could call it training). The salad is made with odds and ends of deli meats and cheeses with some pickles thrown in for good measure! Hopefully, your supermarket sells the ends of deli meats and cheeses as mine does. This way it only costs $2.99/lb rather than $6.99 and up. Use whatever meats you can get, but one of them really should be a salami for it's spiciness.