“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 This spread includes Beer and Caraway seeds which is added in many Southern German dishes. Thinking about Bavarian Pork roast and Sauerkraut. I have an American friend who despised […]
Read MoreLast 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.
Read MoreGoes 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
Read MoreThis 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.
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