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Recipes

Apple Pancakes, Apfelkräpfchen, Apfelpfannkuchen
Desserts
Germany
Northern Europe
Recipes

Apple Pancakes or Apfelkräpfchen

When I grew up in Germany my mother often saw me as a child, although I was already an adult. As you guessed, she would mother me. When the Apple harvest was over and this fruit was freshly picked, Apples were always on the table in form of apple puree, or my favorite, the delicious […]

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Salzburger Nockerln
Austria
Germany
Recipes

Salzburger Nockerl, a sweet, light and fluffy Dumpling

At one of my visits to Salzburg a couple years ago I was longing for an Austrian sweet dish. We stopped at Cafe Mozart in the Getreidegasse to experience this local dessert. Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds me of a soufflé. Like so many wonderful Austrian desserts […]

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Hot Egg liquor Punsch, Eierpunsch
Desserts
Drinks, mixed
Germany
Northern Europe
Recipes

Eierpunsch or Eggnog Liquor Punsch

Made with Eggnog Liquor and White Wine. It is something you would not expect to taste this good. It can easily become your favorite drink at the Christmas Market. Heat plain Eggnog, add some Rum, Whisky or Brandy, then some orange juice and white wine or champagne. Fill in 6 cups or glasses and decorate […]

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Gluehwein, Glühwein (hot mulled Red Wine)
Austria
Drinks, mixed
Germany
Northern Europe
Recipes

Tasty Glühwein (hot mulled Red Wine)

Glühwein, or hot mulled wine you can make yourself, better than at any Christmas market! The alcoholic hot drink is part of the Christmas market, like the gifts under the Christmas tree. But let’s be honest, most of the time we get cheap booze for dear money at the Christmas market, and we only drink […]

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Cornish hens dinner table
Allgemein
Main Course
Recipes

Balsamic glazed Cornish Hens for a small gathering

As the holidays are approaching, there will be a question: What should I cook for only a small group of 2 to 4 people with little effort. While still young and small, only weighing less than 2 pounds, it is known that one Cornish hen is suitable for a single serving.

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Schaschlik, Kebab in grill
Main Course
Recipes
Sauces

Schaschlik Kebab with a Curry Tomato sauce

This Schisch Kebab or Schaschlik recipe brings back memories of Christmas or New Years eve of my childhood. An easy dish we had prepared on skewers sometimes a day before, and then cooked on low in a curry-tomato sauce in the oven. We ate this meal often at small gatherings. I especially remember this Kebab […]

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Sweet Potato Brussels Sprouts
Recipes
Side dish
Vegetarian

Fancy roasted Brussels Sprouts with sweet Potato

This is a recipe I have prepared a couple years ago, and it was so delicious I felt like I need to write about. Once prepared, it tastes so good, like it was made by a Chef at a fancy restaurant. It doesn’t only look appealing, it is fragrant and delicious. Sweet potatoes are not […]

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Thanksgiving table, chicken stuffing
Germany
Northern Europe
Recipes
Side dish

A Chicken Stuffing from my Childhood

This is my mother’s poultry stuffing recipe given down through generations. The chicken liver is optional, but for me it brings back memories to my Bavarian and Franconian roots.
I remember my childhood, I would get up early on Sunday morning and my mother would put some cooked “Fülle” Stuffing to the side for me to eat before the chicken is filled

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Zwiebelkuchen, Onion tart
Appetizer
Germany
Main Course
Northern Europe
Recipes

Angie’s Zwiebelkuchen

Zwiebelkuchen is a popular German onion pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand You could just use a regular yeast dough, I prefer Puff Pastry, and the dough can be found in the freezer aisle (Pepperidge Farms or at Lidl US). The puff pastry dough needs […]

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Weisswurst, Bavaria, Munich
Germany
Main Course
Recipes

How the Weisswurst was born (Recipe)

The Viktualienmarkt is a Biergarten in the middle of Munich. There you can buy the famous Weisswurst. It is the custom that you eat the hot Weisswurst with a grainy sweet Mustard and Pretzel. Originally it was served before noon, now all day, in a covered soup bowl submerged in hot water.

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