Tag: appetizer

Swabian dish, Maultaschen on a Plate3 Sticky post
Appetizer, Germany, Main Course, Northern Europe, Recipes

Maultaschen, a typical Swabian Dish

On the way driving south to the Black Forest, we stopped for a couple of days at some friends house near Stuttgart. The next day we were served “Maultaschen” for lunch, which is a type of meat pocket. It instantly reminded me of an oversized Ravioli. Maybe there was an Italien influence? There are different legends about the origin of the Maultaschen. One legend says … Continue reading Maultaschen, a typical Swabian Dish

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Nuss Stangen, Nutty Sticks with Walnuts
Appetizer, Breads and Pastry, Germany, Recipes

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 Below is a short video how I prepare the “Nuss Stangen” Make “Schinken Stangen” with … Continue reading Puff Pastry twists with Walnut paste

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French Liver Pate, fine Liverwurst, Feine Leberwurst mir Cognac Sticky post
Appetizer, France, Northern Europe, Recipes, Spreads

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

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Obatzda, angemachter Camembert, Bavarian Brie Spread, a Munich speciality Sticky post
dip, Germany, Northern Europe, Recipes, Spreads

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

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Semolina flour cakes, Griess Schnitten with tart cherries
Austria, Desserts, Germany, Main Course, Northern Europe, Recipes

Grießschnitten – Semolina cakes

Grießschnitten could be a snack or appetizer. I remember that my mother fixed it for us after school. We ate it with apple sauce or a berry compote. Sometimes we had it as a dinner with a potato soup beforehand Grießschnitten could be a snack or appetizer Continue reading Grießschnitten – Semolina cakes

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