Similar to our American hamburgers, German frikadellen are flat and pan fried. They are also a close cousin to our meatloaf because they have a variety of herbs and spices and use milk, eggs, and breadcrumbs as a binder. Ingredients Use Up Leftovers Traditional frikadellen use up leftover meat, traditionally veal or lamb, but beef…
I grew up calling this recipe “German potato salad”. As I’ve learned more about German regional cuisine, I’ve realized they, too, have many ways of making potato salad. I’ve also learned that potato salad recipes can cause quite the stir among German communities online! Even with the variations, there are two basic styles. In the…
I grew up eating this cucumber salad with creamy dill dressing never knowing that it has a strong connection to my German heritage.
Wilted lettuce was my daddy’s favorite salad. He was definitely one who believed adding bacon make everything better. In this case, adding more bacon makes wilted lettuce even better! We ate this as a side dish in the summer at least once a week and it is one of my family’s favorites, too. The bacon…
When I cook my Grandma’s red cabbage recipe, it always brings memories flooding back of times long forgotten. We didn’t eat it a lot – it wasn’t a favorite, in all honesty. As an adult, however, it is one of my go-to recipes when comfort food calls. It is also a recipe that reminds me…
I fell in love with Birchermüesli in 2012 when I visited Germany for the first time. That was a few years before the overnight oats trend really took off in the USA. I was there for a conference and my husband, being the beer fanatic that he is, couldn’t pass up the opportunity to tag…
My mom frequently talks about rum pots that the old German women made in the summer months when she was growing up. The traditional German Rumtopf (rum pot) is a concoction of fruit – berries work great – soaked in sugar and rum. The fruit is then used to top ice cream or cakes and…
I only remember Mom making sauerkraut a few times when I was growing up. We loved to eat it, but we didn’t love to smell it every time we walked through the kitchen! Mom used to talk about the “old German women” on her street when she was a kid (old was probably my age…
My German grandmother made them … and my mom made them … and I can’t even remember when I first ate these German Inspired French green beans. Yep, you read that right! They’re multi-cultural! Honestly, I’m not entirely sure if a can of “French Green Beans” is really the long thin variety or our American…
[wpurp-searchable-recipe]Spaetzle with Onion and Mushroom Sauce – – butter, onion (sliced), mushrooms (sliced), Marsala wine, cornstarch (optional), chicken stock (optional), spaetzle, Melt butter in skillet, add onions and cook until they begin to brown. Add the the mushrooms and Marsala and continue cooking until the wine begins to thicken – this only takes a few…
I’m continuing with my spaetzle (spätzle) adventure! After a bit of research on how this dish is typically served in Germany, I decided to mix the variations and … well … do my own thing! Cheesy Spaetzle After you make your spaetzle, melt 1-2 tablespoons of butter in a large skillet and add your…
I remember the first time I saw my mom make spaetzle … I wasn’t quite a teenager … and I wondered what I had done to deserve such punishment! Spaetzle wasn’t something I was overly fond of as a kid, I much preferred spaghetti and meatballs as my pasta of choice. I wasn’t old enough…
German wurst (or wurste) can be loosely translated as sausage … and sometimes cold cuts. There are many different varieties of wursts, but only a few are readily available to us in the US. That’s too bad, because they’re all pretty amazing. My grandpa used to eat blood sausage (blutwurst), and there was pretty much…