2019 • European Foodie and Travel Blog©

French Liver Pate, fine Liverwurst, Feine Leberwurst mir Cognac

French Liver Pâté, an exotic spread for your Guests

AngiesWeb.com

A great Spread for parties is this decadent French Liver Pâté! Sometimes I have a craving for Liverwurst. I have made the Pfälzer before, this one is different. French Liver Pâté is made with Chicken Liver and a shot of Cognac. Brandy or Sherry cooking wine are alternatives Instead of Creme Fraìche, cream cheese mixed […]

A spicy and savory Chutney for your Christmas Table

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One of my favorite condiment or side for my Christmas dinner table is an Apple Cranberry Chutney that will go with Beef, Pork, Poultry, or whatever you like.
Also see my Horseradish sauce recipe
Wishing you a Merry Christmas, Happy Holidays, Frohe Weihnachten from my Dinner table to yours!

Käsesahne Cream cake, Käsesahne Torte mit Mandarinen

Käsesahne Torte, or Cream Cake

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One of my favorite Cakes or Tortes when sitting at a street cafe in Germany. It’s a little challenging for a beginner, but it’s worthwhile and tastes great! Best to start planning and preparing the cake 2 to 3 days before. The Cake bottom needs to be baked the day ahead and Cream topping should rest in the refrigerator approximately 12 hours to get firm

Weihnachtsgans, Baked Goose, Christmas goose

Christmas Goose, a feast for your loved ones

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A juicy, crispy goose as I had growing up in Germany – who can resist that? Here is a wonderful recipe with a classic fruity-spicy filling. The Christmas goose is a wonderful festive meal. In Germany, young and old look forward to eating the deliciously seasoned goose legs and goose breast or nibbling on a […]

Obatzda, angemachter Camembert, Bavarian Brie Spread, a Munich speciality

Obatzda, a Bavarian Brie Spread

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“Obatzda”, also called “Angemachter Camembert” in my Franconian circles, is a typical Bavarian spread made from Brie. It is served with a fresh Pretzel or Bauernbrot This spread includes Beer and Caraway seeds which is added in many Southern German dishes. Thinking about Bavarian Pork roast and Sauerkraut. I have an American friend who despised […]

Nuremberg has a new Christkind

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The Nürnberg Christkindlesmarkt is one of the most famous Christmas markets in the world – with a “real” Christkind, the original Gingerbread and the Christkindlesglühwein. The new Christkind Benigna has opened the Weihnachtsmarket on Friday (29.11.19) with the traditional prologue In the 2019 opening of the Nürnberg of the Christkindlmarket, the new Christkind Benigna Munsi […]

Zwetschgenmännchen, making dolls out of plums

“Zwetschgemännle” made out of dried Prunes

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For decades the “Zwetschgenmännle” which are popular figures from dried Prunes, can be found at the colorful world of the Christkindlesmarkt. There are over 350 different figures – from “Nackerte” (Naked) to “Schlotfeger” (Chimney sweeper) to Lovers. The repertoire ranges. There are hundreds of Gnomes and bass Violin players, Guitarists and Pianists, Cooks and Waiters, Mushroom pickers, Pastors, and even Devils etc.

Spatchcock a Turkey?

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How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by spatchcocking your bird, also called “butterflied turkey” If your turkey is natural and has not been brined or pre-seasoned, you could brine it […]

Passau boat ride, Schifffahrt Stephansdom, Cathedral, Passau

Passau, the city where three Rivers meet

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After settling in at my Airbnb in Passau, a city in Lower Bavaria, I took a walk at the beautiful waterfront promenade. There were colorful flowers and buildings as I strolled along. I noticed the architecture of Passau’s old city buildings, and as I was reading later, there is a reason why it has an Italian flair. After the catastrophic city fire of 1662, the Italian influence can be seen everywhere….

Aioli dip, spread. Mediterranean, Spain Italy Southern France, Christmas Spread

Aioli, a Mediterranean dip

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Last time I was at the Freiburg Münsterplatz I visited their large International Market and had fried Calamaris with Aioli sauce. That was the first time I tasted this sauce, and I have been bragging about it ever since. This spread or dip is used with the cuisines in Spain, the Balearic Islands, Murcia and eastern Andalusia, Valencia and Catalonia. Also in France (Provence) and Italy, Sicily and Liguria and Calabria.

Year: 2019