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The base of the dish should taste similar to a sauerbraten. For this I first sweetened it with port wine and after frying with a good portion of lingonberries, then a cup of vinegar was added along with the water. The vinegar lost its spiciness as a result of the long stewing, so the dish was very full-bodied afterwards. 2 servings Ingredients:
3 tbsp pork lard
500 g wild boar goulash
1 onion, cut into strips
150 g mushroom or king...
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We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had to make way for a REWE store where, as is well known, this is not part of the range. At least that has the advantage that we can buy our Hessian garlic fine bologna.
We could buy veal cheeks from a butcher from Freiberg at Neckar, which I could stew in red wine on Sunday. There were also potato dumplings and red cabbage with...
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Jacket potatoes with salads were in my childhood an integral part of our diet. First the salads came from the delicatessen corner of the supermarket and were then so little by little replaced by self-developed recipes. Those were my mother’s recipes, but she has never told me. Thus I was forced to construct the salads from the pure taste experience.
Fleischsalat, egg salad and chicken salad are an integral part of this dish, for me...
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At 11th November traditionally there is the St. Martin's goose all over Germany. Since we are only a 2 person household, I usually use goose legs, sometimes stuffed. Searching for "goose" here on the blog also leads to these recipes. This year we have agreed to once again process a complete goose. The first half for St. Martin's Day, the rest is frozen and then serves as a festive meal on one of the two Christmas holidays.
The goose...
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Pork roast is a German dish? Right, pork roast is a German dish! But there are several forms of the pork roast like German households and German federal states. In northern Germany the pork roast is filled with dried plums (originated in Denmark), in the middle the pork roast is braised in a pan in liquid and the south, especially Bavaria, is the home of the „Krustenbraten“.
The parts of the pork are different, too. I prefer a...
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The Frankfurt plate is a relatively new-fangled compilation of various South Hesse dishes, similar to the Palatinate Platter, which is also of relatively newer origin.
In contrast to the Palatinate plate with Saumagen (brawn in a pork stomach), bratwurst and liver dumplings, the Frankfurt plate is not so precisely defined. There still seems to be agreement about Frankfurt ribs (pork chops, cured and cooked, not smoked) and blood and...
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German pancakes are the middle of American pancakes with yeast or baking powder and the French crepes. Thinner than American pancakes and thicker than crepes. In the batter comes only less salt, so you can stuff it with sweet or hearty things. On the pictures you find pancakes with hazelnut/chocolate cream. Not with Nutella, we used a cream without palm fat and the other with maple syrup. 2 servings Ingredients:
300 g flour
2...
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At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with fried potatoes.
Regensburg sausages are about the size and thickness of a Munich Weisswurst. The base is finely chopped, like Wiener or Bologna with coarse meat inlay. They can be roasted and grilled, but they taste best when they are gently heated in water. This sausage salad shows that you can of course also eat them...
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The grilled duck is part of Oktoberfest like knuckle, chicken and skewered fish. Theoretically, it is given the same seasoning as these dishes. Everyone can decide for themselves whether they should add additional fat, such as butter, to an already very fatty duck. I simply sprinkled them inside and out with salt and pepper and it was good.
I briefly considered actually grilling it on the charcoal grill, but why bother when they're...
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The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native Alpine Renken (Egli in Switzerland) as fish.
Serve with the good Bavarian potato salad. 2 servings...
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