There are times when the simplest pastries bring the greatest joy. These Puff Pastry Twists, which I call Nutty Sticks, are one of those little surprises. Traditionally, they are made with hazelnut paste, but walnuts work beautifully, and give the filling a deeper, earthier flavor. The flaky puff pastry, the sweet nutty filling, and the option of a sugar glaze make them irresistible. They are … Continue reading Easy Nutty Puff Pastry Twists
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 Smooth French Liver Pâté Recipe
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 Continue reading Obatzda, a Bavarian Brie Spread
A Greek Yoghurt sauce with Cucumber and Garlic that taste great with Bifteki, Gyros, or simply with toasted Baguette, or as a dip for Vegetables, like carrots and celery Continue reading Tzatziki Recipe: A Refreshing Mediterranean Dip
Some dishes are more than just delicious—they’re a bridge between cultures, a reason to gather, and a celebration of simple ingredients. Recently, I spent a cozy afternoon making Potato Pancakes with a dear German friend. The kitchen was filled with chatter. The scent of sizzling oil permeated the air. It was accompanied by the kind of laughter that only comes from cooking with someone who … Continue reading Delicious Potato Pancakes: A Cultural Delight
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 Delicious Schmelzkäse: Beer & Wine Variations
