Sandkuchen, as the name says, is a dry version compared to the American pound cake. It’s made with lots of butter and eggs, although the butter can be replaced with oil to make it moist. Another recipe you might like is my French lemon cake (Cake au Citron) The most popular Gugelhupf form can be […]Read More
Surprisingly tasty I find these Puff Pastry twists, or as I call them, Nutty Sticks. They are originally filled with a a Hazelnut paste, but Walnuts will do. You can use a Sugar glaze or not, it’s a personal preference Scroll to bottom for Schinken (Prosciutto) twists with Parmesan cheese Below is a short video […]Read More
A couple years back I had this Torte at the original Sacher Hotel Cafe while in Vienna An interesting history: Prince Metternich of Austria asked his court kitchen to create a special dessert for a reception in 1832. The chef was sick that day, so the 16-year-old apprentice Franz Sacher (1816-1907) dreamed something up: and […]Read More
I became a bread baking enthusiast a while back watching a video of a Bakery in NYC. The clip started: “It’s so easy, a four year old can do it”. I had to try, and I am hooked ever since. To enhance the flavor I add 1/2 cup of dark beer and 2 tbsp of vinegar to the flour mixture. Read about another secret ingredient I use to improve the texture in my BlogRead More
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 […]Read More
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!
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 firmRead More
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 following recipe has been proven, and thus you can prepare it as a feast for your loved ones Goose has a reputation for being too fatty for some, […]Read More
“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 The difference between Brie and Camembert: Brie has 60% of milk fat, Camembert only 45%. Either can be used. This spread includes Beer and Caraway seeds which is added […]Read More
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 […]Read More