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 French Liver Pâté, an exotic spread for your Guests
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
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
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
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 jar one to two hours. Leberwurst always taste better the next day. The jars with liverwurst will keep about 4 to 6 month in the refrigerator. I prefer Leberwurst in the jar, … Continue reading Pfälzer Leberwurst or Liverwurst
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 Schmelzkäse (Kochkäse), a melting Cheese in different varieties
