Tag Archive for: German

German Glühwein

 

German Glühwein

Jennifer Wolfgramm - Missionary wife
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Course Drinks
Cuisine German
Servings 4

Ingredients
  

  • 1/2 orange medium
  • 3/4 cup water
  • 1/4 cup sugar
  • 12 cloves whole
  • 2 cinnamon sticks
  • 2 star anise
  • 1 bottle dry red wine (750 ml)
  • Rum or amaretto for serving optional

Instructions
 

  • Use a vegetable peeler to remove the zest from the orange.
  • Combine water and sugar in a pot and boil until the sugar is dissolved.
  • Reduce the heat and add cloves, cinnamon, star anise, orange zest, and the juice form the orange. Simmer about 1 minute.
  • Reduce the heat to low and add the wine. Let the wine simmer for at least 20 minutes (you can leave it on the stove on low for few hours).
  • Strain and serve in small mugs. You can add in a shot of rum or amaretto if desired.
  • Garnish with orange, star anise, and/or cinnamon sticks if desired.

Notes

Glühwein is most common at German Christmas markets. Each town will have its own mug design for the annual Christmas market, and each year the design is new. You pay for the glühwein as well as a deposit on the mug. Then you can return the mug or keep it for your collection. Glühwein is really easy to make at home, and it makes a fun addition to a cozy winter evening. Don't use an expensive dry red wine, but do use a wine that you would be happy to drink plain.
Keyword European, German

 

German Senfeier

 

German Senfeier

Jennifer Wolfgramm - Missionary wife
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Course Main Course
Cuisine German
Servings 3

Ingredients
  

  • 9 small to medium potatoes peeled
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups water
  • 1 cup 2% milk
  • 2 tbsp mustard
  • bouillon
  • 1 tbsp vinegar
  • 1 tsp sugar
  • salt
  • 6 eggs
  • greens for serving

Instructions
 

  • Boil the whole potatoes in salted water until tender. Remove from water but keep warm.
  • Melt the butter in a medium pot over medium heat. Stir in the flour. Whisk in the water and milk until you have a smooth sauce.
  • Stir the mustard, some bouillon powder, vinegar, and sugar into the sauce. Add salt to taste. Heat through and keep warm on low heat.
  • Boil the eggs to your desired doneness. Peel the eggs carefully and cut in half.
  • To serve: Ladle some mustard sauce into a shallow bowl or deep plate. Add to the sauce 3 potatoes and 4 egg halves. Sprinkle generously with fresh parsley, dill or chives.

Notes

Senfeier (Eggs in Mustard Sauce) is an easy and economical lunch from old East German times. Google often mis-translates Senfeier as "Mustard Party," which, although incorrect, is much more fun!
Keyword Europe, European, German

 

European Potato Soup

 

European Potato Soup

Anne-Kathrin Thiele - Evangelical Lutheran Free Church (Germany)
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Course Soup
Cuisine European, German

Ingredients
  

  • 2 lbs potatoes
  • 1 1/4 lbs carrots
  • 1 onion
  • 1 parsnip
  • 1/4 celery root
  • 1/2 leek
  • 3 tbsp vegetable bouillon
  • Hotdogs

Instructions
 

  • Heat oil in a big pot and fry the onion pieces until they are glazed.
  • Cut the potatoes and all the other vegetables into cubes and fry for a bit.
  • Add enough water to cover everything as well as the bouillon dissolved in a few spoonfuls of hot water.
  • Let everything simmer over low heat until it's soft.
  • Blitz with a blender until everything is smooth and there are no more chunks.
  • Cut hotdogs into small pieces and add to the soup.
  • Serve with a sprinkling of fresh or dried parsley.
Keyword Europe, European, German

 

Knoephla Soup

 

Knoephla Soup

Heather Walther – Grace, Minot, N.D.
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Course Soup
Cuisine German
Servings 10

Ingredients
  

Soup

  • 1/2 cup butter cubed
  • 3 medium potatoes peeled and cubed
  • 1 small onion grated
  • 3 cups milk
  • 6 cups water
  • 6 tsp chicken or 3 vegetable bouillon cubes

Knoephla

  • 1-1 1/2 cups all-purpose flour
  • 1 egg beaten
  • 5-6 tbsp milk
  • 1/2 tsp teaspoon salt

Instructions
 

  • In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven or large pot, bring water and bouillon to a boil.
  • Meanwhile, combine four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.

Notes

Rich and filling soup. Easily varied depending on preferences.

 

German Raspberry Dessert

 

German Raspberry Dessert

Jutta Weiss - National pastor's wife in Germany
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Course Dessert
Cuisine German

Ingredients
  

  • 1 lb. frozen raspberries
  • sugar
  • 1 3/4 cups whipping cream
  • 1 1/2 - 3 tsp whipped cream stabilizer
  • 2 cups mascarpone
  • 2 cups yogurt
  • meringues

Instructions
 

  • Put the raspberries in a bowl and sprinkle with some sugar.
  • In a separate bowl mix the mascarpone and yogurt. Add sugar if desired.
  • Whip the cream (adding sugar again), and fold into the mascarpone mixture.
  • Put the cream on top of the raspberries and decorate with meringues.