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    You are in: Home / Cookbooks / ZWT4 ~ My German & Benelux Recipes
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    13 recipes in

    ZWT4 ~ My German & Benelux Recipes


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    German White Bean & Pea Salad with Prosciutto & Smoked Cheese. Nutritious, colorful, chock full of tasty ingredients, and easy to toss together. Serve it with German wholegrain crispbread or sunflower seed bread for a light summer meal. If you cannot find Bavarian rauchkäse (a smoked semi-soft cheese) try another smoked semi-soft cheese. Adapted from A Taste of Germany.

    Recipe #169281

    Wonderful German salad that is perfect for a light summer dinner or as a starter to a meal. Healthy and Tasty! Try to use German condiments when preparing this salad for a more authentic salad. WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Guten Appetit!

    Recipe #169262

    Salzburger Nockerln, or "Salzburg Dumplings," is a sweet soufflé or omelet that resembles three or more golden church domes in a baking dish. It is an easy recipe that is great breakfast or brunch idea as well as a dessert. I make vanilla sugar by putting a vanilla bean in a container with sugar, it sits in my pantry.... you could either buy vanilla sugar already made or just add real vanilla extract to the sugar. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce.

    Recipe #169812

    This German BBQ Chicken recipe is excellent with German sauerkraut and a side of mustard. The chicken can be cooked on a gas or charcoal grill. Chicken needs to marinate for 2 to 12 hours. BEER: Friedrich Dull Krautheimer Urtyp Dunkel and Kaltenberg Prinz Luit Weis Dunkel are great dark lagers. If you enjoy dark wheat beer, try it with Weihenstephaner Hefeweissbier Dunkel for a great pairing. Recipe adapted from a Taste of Germany.

    Recipe #169291

    In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices. According to Food & Wine, you'll see that influence in this curried soup and in the Blanche de Bruges that is its ideal wheat beer accompaniment. MAKE AHEAD: The curried soup can be prepared through Step 1 and refrigerated overnight.

    Recipe #133809

    Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish. Created by the staff of Food & Wine. For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.

    Recipe #133810

    This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and served with a raspberry-flavored beer, such as a Boon Framboise. Have the filling ready and the dough pressed in the pan, but assemble and bake the tart shortly before serving.

    Recipe #133807

    This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.

    Recipe #134043

    Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend’s house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).

    Recipe #120479

    Great recipe adapted from Jean-Georges Vongerichten with a kitchen light show and delicious outcome! Serve with noodles, spaetzle, rice or boiled potatoes and a complex Riesling with some body.

    Recipe #229692

    This cool, sophisticated soup comes from Etienne Krebs of Restaurant l'Ermitage in Clarens. The wild mushroom toasts are a lovely foil for the soup's silkiness.

    Recipe #140910

    Gruyère and Caramelized Onions, need I say more... MAKE AHEAD: The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day. This recipe was created by Wolfgang Puck and published in Puck's Christmas (Dec, 2003).

    Recipe #140809

    These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

    Recipe #169790


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