Franzbrötchen is a small, sweet pastry, baked with butter and cinnamon. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of pastry commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake. As its name indicates, the … [Read more...]
How to Drive in Germany
It's true: there are no speed limits on many sections of German autobahns. But there are plenty of other regulations you should be aware of. While most traffic rules are the same in Germany as they are in other countries, traffic signs and street markings can be very different as well as confusing. The following is some basic traffic information … [Read more...]
Almabtrieb and Viehscheid – Bringing Cattle Home from Mountain Pastures
Bavaria may be the home of BMW and Audi, but there are still some age-old rural traditions that surprise even visitors from other parts of Germany. One of which is the annual festival which celebrates the return of the prodigal cows, the Viehscheid. Because here the cows really do come home, every autumn, after having spent their summers up in the … [Read more...]
Döppekuchen – Rheinland Potato Flan
Döppekooche/Döbbekooche is a form of potato cake made of grated potatoes, finely minced onions, eggs and spices and cover in sausage pieces or strips of bacon, which is baked in a cast-iron pot (a döppe) like a cake (kuchen) and served in slices. The resulting potato-onion-egg mix is then baked in the oven for about 2 hours until it forms a crust, … [Read more...]
Eel in Dill Sauce
Eel in dill sauce is a common dish from the Mecklenburg-Vorpommern region of Germany. Ingredients: 1 kg fresh eel 1 carrot 1 parsley root 1 onion 1/2 cup white wine vinegar 2 tablespoons butter 2 tablespoons flour lemon juice pepper sugar 3 tablespoons dill, chopped 2 tablespoons parsley, chopped Preparation: … [Read more...]
Lübecker Plettenpudding
A dessert that really tastes like Sunday. Plettenpudding is a kind of trifle with vanilla pudding and raspberries. This dessert is featured in one of Germany's most popular novels, the family epic The Buddenbrooks by Thomas Mann. The Lübeck-born author won the Nobel Prize for literature for his first novel which he wrote in his … [Read more...]
Brathering – Marinated Fried Herring
Pronounced /ˈbrɑːtˌheɪrɪŋ/, Brathering is a popular dish from northern Germany made of fried fresh herrings that marinate for several days before serving. Serve for lunch with fried potatoes. Ingredients: 4 fresh herrings ready to be cooked salt and pepper 1 tablespoon sugar flour butter or oil for frying 1 cup red wine vinegar 1 cup … [Read more...]
Cannstatter Volksfest in Stuttgart
For almost 200 years, the Cannstatter Volksfest has enjoyed enormous popularity and annually attracts about four million visitors from near and far to Stuttgart, the state capital of Baden Württemberg. People are captivated by the special atmosphere of the wonderful funfair coupled with beautiful festival tents, a colorful flea market and many … [Read more...]
Obatzda – German Cheese Dip
A classic biergarten food, Obatzda, also spelled obatzter and obazda, combines a few simple ingredients to create a brightly colored cheese spread with surprisingly complex flavor. Typical accompaniments for Obatzda are Bavarian pretzels, rye bread, rounds of red radish or spiral-cut white radish. Perfect for the Oktoberfest … [Read more...]
Weißwurst, German White Sausage
A Weißwurst, literally white sausage, is a traditional Bavarian sausage made from minced veal and pork back bacon. The Weißwurst was created in Munich on February 22, 1857, and has since become a very important part of Bavaria cooking and lifestyle. Legend has it that the Weißwurst was invented by mistake in 1857, when an innkeeper in Munich ran … [Read more...]
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