These yeast rolls taste excellent, kind of reminds me a little of brioche. The crust is really thin and tender. The crumb is loose, fluffy-soft and has a buttery aroma. These “Eierweck” sweet bread yeast roll and croissants are found in my Franconia Bakery and the region of Würzburg. As a kid, I remember visiting […]Read More
Also called “Fränkisches Hochzeitsessen”, or Franconian Wedding Dinner. Beef boiled in spices and vegetables, it was a staple at our dinner table when growing up. Can be eaten with potatoes or wide noodles. Besides Horseradish sauce in recipe below, the condiment of my choice is Cranberry Chutney. I have not found Preiselbeeren, so this is […]Read More
A delicacy is the “Steckerlfisch” or Fish on a Stick is a Spanish Mackerel that is grilled over a dug out pit with a grey layer of amber. This type of fish is one of my favorites visiting German or Austrian folk festivals.
The Steckerlfisch originates from the “kitchen” of the former Danube fishermen, and has been written about in books of the early 1900’s.
One day a couple years ago we took the Old Trolly train halfway up to the Drachenburg Castle. It is a newer castle built in 1884, located about a mile below the Drachenfels ruin and a jewel of the romantic Middle Rhine and Königswinter. The Old Trolley Train “Drachenfelsbahn” is the oldest operated Rack or […]Read More
One wonders if you have a genuine “Kaisergugelhupf” (Emperor bundt cake) on your plate at the Café. Only bakers and baking enthusiasts, who do a little research would be familiar with the true consistency of the dough. After all, we know there are many different variations on the internet, and there is very large collections […]Read More
I have been in Leipzig several times, the first time 1997, only 8 years after the wall fell in the former DDR. It was just being rebuilt, and still looked gray with 40 years of decay. Leipzig has undergone significant change with the restoration of many historical buildings, the demolition of others, and the development […]Read More
Mid April is white Asparagus picking time, and right after you can find “Spargel” dishes in almost every Restaurant in Germany. In other parts of the world, they are available year round. Spargel are in soups, also in salads with oil and vinegar dressing and a chopped boiled egg on top. Sometimes Spargel is served […]Read More
The Rhineland has some amazing sights. Just 1.5 hrs drive from my river cottage is the city of Trier. First settled by the celts, then the Romans 2000 years ago, it is the oldest city in Germany with a magnificent ancient gate or monument, the Porta Nigra. Located in the Middle-Mosel valley with a scenic […]Read More
Why call it Easter bread if tastes so good you want to eat it all year? You might es well make Eierweck or Eierhörnchen (yeast dough rolls/croissants) with the dough. When making a true braided Easter bread or wreath, you would take several uncooked painted (food paint) eggs and lay them gently on top of the dough wreath towards the middle before baking. Brush some egg wash around the colored eggs, being careful not to touch them. The eggs will be done while bakingRead More
While in Nürnberg we spent time exploring the DB Museum (Train Museum) on Lessingstrasse. There we saw two magnificent, original train wagons of the King of Bavaria, Ludwig II (1860’s). Ludwig took over the train from his father Maximilian II in 1864. He not only wanted the train to be technically modern, but also culturally […]Read More