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The recipe is based on an idea from Thorsten Dornberger, the long-time host of the Schöne Müllerin in Frankfurt am Main. He had baked a hearty cake for Hessen a la carte (a Hessian TV show) with the ingredients from heaven and earth (heaven is the apple, potatoes are the earth). Unfortunately, my darling threw away the matching springform pan because it was leaking, which wouldn't have interfered with the matter. Any other shape...
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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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Where does the term „Diebschen“ dates is unknown. The shoemaker sauce comes from the middle-Hessian-urban master craftsman status, who could afford during the week a piece of bacon or the Hessian kind of salami.
This recipe describes the full version as a main dish. However, it is also possible to make only 1/4 of the recipe with table tennis great dumplings as part of my Hessen Tapas. 4 servings Ingredients:
1 kg potatoes
2...
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This is not a menu in the classical sense, as all dishes simultaneously come to the table. I have selected a colorful spectrum from Central and South Hesse, the Aale Wurscht actually comes from North Hesse. They have also the Diebchen but with Duckefett (A lard based sauce with much more fat, than mine).
Six dishes in small format make full and this were
Spundekäs from the Rheingau
Hand cheese with music from all over Southern Hesse...
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My Hessian cookbook doesn't give an exact origin, so it's probably eaten by all Hessians.
Fresh white cabbage has a very pithy bite, so various methods are used to soften it. The most common method is to vigorously knead the chopped cabbage with salt so that some of the sap comes out and the whole thing becomes soft. Here you use a different approach, the cabbage strips are cooked for about 5 minutes, which also creates the desired...
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In earlier times, mostly for the apple harvest, this was a popular sweet main course or it replaced the cake with afternoon coffee. The whole thing was of course not as lush as in the photo, as pitted apple slices were simply pulled through a tough pancake batter and fried in hot oil. Nowadays, sugar is affordable for everyone, almost everyone has ice cream in the freezer or makes it in an ice cream maker.
This then became this...
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In Germany there are as many potato salad recipes as there are households. In the north it is often made with mayonnaise and cucumbers, in the south some meat broth is essential. The Baden part of Baden-Wurttemberg makes the potato salad even warm with hot peeled potatoes and hot meat broth.
In Hesse the potato salad is made quite simple with onion, vinegar, oil, salt and pepper. Important is a very tasty potato, which should not be...
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I didn't even know this recipe until a few weeks ago. After I saw this by a Hessian, I did some research and stumbled across countless recipes for it. So far I have eaten the hand cheese with music (vinegar, oil, onion) as is customary in Hesse. Otherwise I have already prepared it as a tartare and as a salad. It would never have occurred to me to prepare hand cheese warm. Anyway, it was worth recreating the recipe.
The first attempt...
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Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer.
As a child I hated this dish because I found anyway soaked bread to vomit. The recipe I am presenting here, my parents/grandparents generation would have astounded, who...
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Spundekäs is one of many cheese preparations which you can find everywhere in Germany and Austria. The best known are the Liptov cheese in Austria and the Obatzte in Bavaria.
The name is derived from the elongate shape, in which the mass normally was formed. The bung is the breech of the wine barrel. 2 servings Ingredients:
1 onion
1 garlic clove
50 g soft butter
100 g cream cheese
200 g quark
salt
1 tablespoon hot paprika powder...
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