In other countries, German food often has a reputation for consisting of large amounts of red meat, simply cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500 varieties!
Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a "second breakfast" (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day's main hot meal to be eaten in the evening instead of at lunch time.
Here are some popular German dishes:
- Blood sausage (German: Blutwurst) - A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's blood, but in the Rhineland area, horse meat with is traditional. A popular variation is "zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.
- Weißwürste - White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of "second breakfast" (German: zweites frühstück).
- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American "frankfurter" sausage.
- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.
- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.
- Schupfnudeln - Sauerkraut cooked with potato noodles.
- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.
- Linsen, spätzle und saitenwürstle - Spätzle cooked with lentils and frankfurter-style sausages.
- Kässpätzle - Spätzle mixed with grated cheese and fried onions, then fried or baked.
- Krautspätzle - A cooked mixture of spätzle, sauerkraut, onions and butter.
- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.
- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin, eisbein is cooked with pea puree.
- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).
- Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.
- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.
- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut.
- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as "knödel" or "knödeln".
- Schwarzwälder kirschtorte - Known as "Black Forest gateau in the United Kingdom, and "Black Forest Cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.
- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.
- Lebkuchen - Cookies made from gingerbread, also often eaten during the Christmas period.
tutorial pizza in fimo e cernit - how to make a polymer clay italian pizza
0 comments Posted by Dehaas at 4:13 AMtutorial pizza in fimo e cernit how to make a polymer clay italian pizza
Clara's Holiday Special! Cucidati Fig Cookies Part I Recipe: Cucidati Cookies (Sicilian Cookies by Clara) FILLING Boil 2 cups of water and add 1/2 cups sugar. Let cook. 3/4 cups shelled hazel nuts 1/2 cups shelled almonds 1/2 cups shelled walnuts 1/2 cups shelled pecans Toast all nuts on cookie sheet separately (different nuts take different times to toast). Grind together with nuts: 1/2 lb. diced candied fruit 1/4 lb. dark raisins 1/4 lb. light raisins 1/4 lb. dates (pitted) 1 orange with rind 1 dried tangerine with rind 2 lbs. figs or (2 packages or atleast 14 oz. apiece) Mix well all the ground ingredients. Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft). Save the rest of the sugar water mixture. Add 1/2 cup whiskey to ground ingredients. Mix well and let stand overnight. Keep in a fridge or cool place. You may need to add the sugar-water the next day. DOUGH 10 cups flour 1 lb lard 1 1/2 cups sugar 1 cup cold milk 2 heaping table spoons baking powder 1 table spoon vanilla 12 eggs Work flour and lard like you would pie crust. Melt sugar in milk. Beat egg and add vanilla. When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough. Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place. Roll dough. Fill with filling (you can use a pastry bag). Cut and bake on ungreased ...
Debbie makes traditional Italian fig cookies for the holidays in her friend Ann's kitchen. Enjoy!
Labels: 2009Cucidati, Christmas
Making the traditional Italian "Bow Cookie" at our house.
Almond Crescents, Italian Lemon Cookies
After playing 18 holes on a favorite course, those who play golf are bound to be hungry. Take this into consideration when throwing a golf party after the big scramble. Often couples get together weekly to face off on the links and celebrating this friendship will encourage these games for years to come.
Spice up an ordinary dinner party for the golf league by creating a golf-inspired menu. Titleist Cheese Balls, Iced Tee, Fore! Chili and Cart Cupcakes.
To make a Titleist Cheese ball for the golf part gather 8 ounces cream cheese - Softened,
1/2 cup cheddar cheese - shredded, 8 ounces Processed Cheese Spread -- (Cheese Whiz), 1/4 cup green onion -- finely chopped, 1 Clove garlic - minced, 1 tablespoon butter, 1 tablespoon Worcestershire sauce, 1 tablespoon brandy, 1 tablespoon fresh parsley - snipped, 1 teaspoon paprika, 6 drops Hot Pepper Sauce, 1 1/2 cup pecans -- finely chopped. Place cream cheese and cheddar cheese in a 2-qt microwaveable dish. Microwave on high for 30 seconds. Add cheese spread and microwave on High for 20 to 30 more seconds, or until cheeses begin to soften. Beat until smooth. Place onion, garlic and butter in small bowl. Microwave on High for 30 to 45 seconds, or until onion is tender. Combine with cheese mixture and Worcestershire sauce, brandy, parsley, paprika and red pepper sauce.
Refrigerate at least 2 hours. Shape into 48 balls. Roll in pecans. Place on a large tray covered with wax paper. Cheese balls should not touch each other. Freeze until firm. These can be frozen for up to a month in advance.
To Serve: remove 12 cheese balls from container and place in circle on serving plate. Microwave on 30% power (medium-low) for 45 seconds to 2 minutes, or until defrosted but still cool. Rotate plate 1/2 turn every 30 seconds. Let stand 3 to 5 minutes before serving.
Serving up this menu will have you being the talk of the sandtraps!
Labels: Austin