Zwiebelkuchen, Onion tart

Zwiebelkuchen, a German Onion Pastry

Zwiebelkuchen is a popular savory German onion cake or tart that is made of steamed onions, diced bacon, cream, and caraway seeds. It is made with a yeast dough, but I like mine baked with a store bought puff 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 … Continue reading Zwiebelkuchen, a German Onion Pastry

Nuss Stangen, Nutty Sticks with Walnuts

Puff Pastry twists with Walnut paste

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 Make “Schinken Stangen” with Prosciutto and Parmesan cheese Ingredients and instruction: Preheat oven to 360 … Continue reading Puff Pastry twists with Walnut paste

French Liver pate

French Liver Pâté, an exotic spread for your Guests

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 Continue reading French Liver Pâté, an exotic spread for your Guests

Melting cheese, Fondue

Schmelzkäse (Kochkäse), a melting Cheese in different varieties

This is a cheese that can be used as a Party Dip or a Spread. There are different variations. My favorite is Bier Cheese with brie. You can add a half of bier if you like to make it thinner for dipping pretzels. Always remember, the mixture gets thicker when cooled. Continue reading Schmelzkäse (Kochkäse), a melting Cheese in different varieties