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...]

A one-pot meal, boiled beef with vegetables with a creamy green herb and chopped egg sauce. Typical dish from Hesse, Germany. Ingredients: 1 kg top round roast 1 leek, cleaned, trimmed and chopped 2 carrots, peeled and chopped 1 bay leaf 1 stalk celery, chopped 1 turnip, peeled and chopped 2 onions, peeled and quartered 1 teaspoon … [Read more...]