French Liver Pate, fine Liverwurst, Feine Leberwurst mir Cognac Sticky post

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 are alternatives Instead of Creme Fraìche, cream cheese mixed with sour cream can be used for easy spreading (some … Continue reading French Liver Pâté, an exotic spread for your Guests

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

Obatzda, a Bavarian Brie Spread

“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 I have an American friend who despised caraway seeds, but now he got accustomed, and his taste buds adjusted. In a sudden the Caraway seeds need to be included. He even drinks my Caraway Schnapps I bring back from … Continue reading Obatzda, a Bavarian Brie Spread

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

Aioli, a Mediterranean dip

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. Continue reading Aioli, a Mediterranean dip

Italian Basil Pesto Sticky post

Italian Basil Pesto – a tasty sauce for your Pasta

When I have Basil in abundance in the summer, I prepare one of my favorite dishes, which is Cheese Tortellini with a fresh Pesto sauce. It taste best with pasta, but is also delicious with crackers or baked potato It is known that the traditional Pesto comes from Liguria, Italy, and was apparently first documented in mid 1860’s as follows: “You take a clove of … Continue reading Italian Basil Pesto – a tasty sauce for your Pasta

Tzatziki, Greek white sauce

Tzatziki Sauce for Greek Dishes

Goes great with Bifteki or Greek Beef steaks, Gyros, or simply just with a toasted Baguette. Also great as a dip for Vegetables, like carrots and celery Goes great with the Bifteki, Greek beefsteak recipe, or Gyros Continue reading Tzatziki Sauce for Greek Dishes

Lemon curd

Make your own Lemon Curd

Make your lemon cake glaze or ice cream with this delight spread. Eat it on top of your bread, instead of jelly, or prepare a Lemon Mousse. Lemon Curd Recipes are abundant. The last time I used Lemon Curd was a glaze for my famous French Lemon Cake A Lemon Zester is not easy to find, you can purchase one here: More Recipes here Continue reading Make your own Lemon Curd

Homemade Liverwurst in a glass jar, Hausmacher Leberwurst

Pfälzer Leberwurst or Liverwurst

The delicious Pfälzer liver sausage is one of the traditional German specialties. A slightly coarse liver sausage, which despite its consistency has a nice creaminess and a fabulous taste. An original delicacy! Whenever I have a craving for Liverwurst I make my own. After filling the jar, put a slice of bacon on top to keep the air out. Close the lid and boil the … Continue reading Pfälzer Leberwurst or Liverwurst