Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sauteed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine"). Ingredients: Dough: 3 cups flour (400 g) 1 1/2 tsp. instant yeast 1 tsp. salt 1 1/2 cups lukewarm … [Read more...]

In Germany, roast goose is called Gänsebraten. It is traditionally stuffed with onions, chestnuts, and apples; and it is seasoned with salt, pepper, marjoram, and barely much else. It may be topped with goose or cranberry gravy or red cabbage.Ingredients: 1 large 8 lbs goose1 teaspoon or adjust to taste salt1 teaspoon pepper1 teaspoon or as desired … [Read more...]

Fragrant with nutmeg and marjoram, this creamy potato soup gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. Ingredients: 4 tbsp. unsalted butter 3 cloves garlic, peeled and crushed 1 small yellow onion, finely chopped 1/2 leek, white and light green parts only, cut into 1" slices 1 … [Read more...]

There is nothing quite like the Holsteiner Schnitzel recipe. It’s a 19th century variation on the classic Wiener schnitzel, created for Herr Holstein (Baron Holstein actually), who apparently liked eggs and anchovies on his schnitzel. Ingredients: 1 cup flour 1 cup fresh bread crumbs ½ cup milk 6 eggs 4 (3-oz.), 1/8" thick veal … [Read more...]