The aroma of freshly baked Haselnussmakronen, or German hazelnut macaroons, is enough to evoke a sense of warmth and nostalgia. These delightful treats, not to be confused with French macarons, are a staple in German baking, particularly during the festive season. Rich in flavor and simple in preparation, Haselnussmakronen embody the essence of traditional German baking. This article will guide you through the history, cultural significance, and a step-by-step recipe to create these delightful cookies, ensuring a taste of Germany right in your kitchen.
A Brief History of Haselnussmakronen
Haselnussmakronen have a storied past, deeply rooted in German tradition. Originating from monasteries in the Middle Ages, these cookies were initially prepared as a way to use up leftover egg whites, with nuts being a common addition due to their abundance. Over the centuries, they evolved into a Christmas tradition, symbolizing the warmth and generosity of the holiday season.
Cultural Significance in Germany
In Germany, Haselnussmakronen are more than just a cookie; they represent a piece of cultural heritage. They are a common sight at Christmas markets (Weihnachtsmärkte), and a staple in the Advent season. German families often gather to bake these treats, passing down recipes through generations, making them a symbol of family and tradition.
Ingredients and Variations
The beauty of Haselnussmakronen lies in their simplicity. The primary ingredients include:
Ground hazelnuts: The star ingredient, providing a rich, nutty flavor.
Egg whites: Used to bind the ingredients and create a light, airy texture.
Sugar: Adds sweetness and helps in forming a crisp exterior.
Vanilla extract: For an added depth of flavor.
A pinch of salt: To balance the flavors.
Variations of the recipe might include the addition of cinnamon or lemon zest for a unique twist. Some recipes also call for a chocolate dip or a chocolate base, offering a delightful contrast to the nutty flavor.
Step-by-Step Recipe for Haselnussmakronen
Ingredients:
2 cups ground hazelnuts
3 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt
Optional: Dark chocolate for dipping
Instructions:
Preparation: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Add Sugar: Gradually add sugar while continuing to beat, until the mixture is glossy.
Fold in Hazelnuts: Gently fold in the ground hazelnuts and vanilla extract, ensuring not to deflate the egg whites.
Shaping the Macaroons: Using a spoon or a piping bag, drop small amounts of the mixture onto the prepared baking sheet, forming small mounds.
Baking: Bake for about 15-20 minutes, or until they are lightly golden and firm to the touch.
Cooling: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Chocolate Dip: Melt dark chocolate and dip the bottom of the macaroons, then place them on parchment paper to set.
Serving and Storage:
Haselnussmakronen are best enjoyed fresh, but they can be stored in an airtight container for up to two weeks. They make excellent gifts, especially during the holiday season.
Tips for Perfect Haselnussmakronen
Quality of Ingredients: Use high-quality, fresh ground hazelnuts for the best flavor.
Egg Whites: Ensure the bowl and beaters are completely clean and dry before beating the egg whites. Any trace of grease can prevent them from reaching stiff peaks.
Oven Temperature: Keep a close eye on your oven temperature, as baking too long or at too high a temperature can dry out the macaroons.
Nutritional Information
While Haselnussmakronen are a treat, it’s important to be mindful of their nutritional content. They are relatively high in calories and sugar, like most cookies, but they also offer the nutritional benefits of hazelnuts, which are rich in healthy fats, proteins, and vitamins.
Haselnussmakronen are more than just a cookie; they are a festive tradition, a symbol of family, and a delicious treat that brings joy and warmth. Whether you’re an experienced baker or new to the kitchen, making these German hazelnut macaroons is a delightful way to bring a taste of German tradition into your home. Enjoy the process, indulge in the flavors, and perhaps start a new baking tradition with your loved ones.
FAQs
Q: Can I use other nuts instead of hazelnuts? A: Yes, almonds are a common substitute, but hazelnuts offer the authentic flavor.
Q: How do I know when the macaroons are done? A: They should be firm to the touch and lightly golden. Overbaking can dry them out.
Q: Can I make Haselnussmakronen gluten-free? A: Yes, they are naturally gluten-free, as they don’t require flour.
Indulge in the taste of German tradition with Haselnussmakronen and experience the joy of baking these simple yet exquisite treats. Whether for a festive occasion or a cozy afternoon, these hazelnut macaroons are sure to delight.
Marzipan Kartoffeln, charmingly known as Marzipan Potatoes, are a quintessential German confectionery treat, especially beloved during the Christmas season. These sweet, potato-shaped goodies are not only a festive delight but also an artistic expression of the traditional marzipan craft. With origins dating back to the 15th century, marzipan has been a staple in European sweet-making, with the Germans perfecting the craft to an art form. Although they mimic the earthy look of potatoes, these treats are pure sweet almond indulgence.
200 grams powdered sugar (confectioners’ sugar), plus extra for dusting
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 tablespoons light corn syrup or honey
1-2 tablespoons water (as needed)
2 tablespoons unsweetened cocoa powder, for dusting
A pinch of salt
Instructions:
Mix Dry Ingredients: In a large mixing bowl, combine the almond meal and powdered sugar. Add a pinch of salt to balance the sweetness and mix thoroughly.
Flavor the Mixture: Create a well in the center of your dry mixture and add the almond and vanilla extracts. These flavors are the soul of marzipan and will give your Marzipan Kartoffeln that authentic taste.
Bind the Dough: Drizzle the light corn syrup or honey over the mixture. This will act as a binder for your marzipan and give it a slight sheen. Start mixing with a spatula or your hands to bring the dough together. If the mixture is too crumbly, add water, a tablespoon at a time, until the dough is pliable but not sticky.
Knead the Marzipan: Turn the mixture onto a surface dusted with powdered sugar. Knead the marzipan dough gently until it is smooth and homogenous. The texture should be similar to that of playdough – firm yet malleable.
Shape the Marzipan Potatoes: Pinch off pieces of the marzipan dough and roll them into small potato shapes, about the size of a cherry or a small walnut. A tip to create a more realistic appearance is to lightly press the marzipan ball between your palms to create an irregular, potato-like shape.
Cocoa Dusting: Put the cocoa powder in a fine sieve or sifter and gently dust the shaped marzipan potatoes. The cocoa will mimic the earthy skin of a potato. Rotate the marzipan in your hands to ensure an even coating, tapping off any excess.
Create the ‘Eyes’: For added authenticity, use a toothpick to gently press small indentations into your marzipan potatoes to replicate the eyes found on real potatoes.
Resting Time: Allow the Marzipan Kartoffeln to rest on a sheet of parchment paper for about an hour. This helps to set the shape and lets the cocoa powder create a slightly dry outer layer, enhancing the potato illusion.
Serving: These treats are best served at room temperature. You can place them in mini muffin liners or on a festive platter.
Storage: Store your Marzipan Kartoffeln in an airtight container, separating layers with parchment paper to prevent sticking. They will keep well at room temperature for up to two weeks or refrigerated for a month.
Tips for Perfect Marzipan Kartoffeln:
Almond Meal vs. Almond Flour: For the best texture, use almond meal, which includes the skins of the almonds and provides a slightly grainier texture akin to the earthiness of a potato.
Flavoring: Pure almond and vanilla extracts will give a more authentic flavor than imitation extracts.
Handling the Dough: If the dough is too sticky, chill it for 10-15 minutes before shaping. Warm hands can make the marzipan difficult to handle.
Shaping: If you want to save time, you can also use a small cookie scoop to portion the marzipan before shaping it into potatoes.
Marzipan Kartoffeln are more than just a sweet treat; they’re a playful nod to Germany’s rich culinary history. Crafting these confections can be a joyful activity for families during the holiday season or a unique edible gift for friends and loved ones. By following this simple yet authentic recipe, you can bring a touch of German tradition into your home, no matter where you are in the world.
Remember, while Marzipan Kartoffeln are perfect for the Christmas season, their delightful almond flavor and fun appearance make them a hit for any occasion. Whether you’re a seasoned marzipan maker or trying your hand at this craft for the first time, the results are sure to be deliciously rewarding.
The Black Forest cake, with its layers of chocolate sponge cake, luscious cherries, whipped cream, and chocolate shavings, has become a beloved dessert enjoyed by millions worldwide. This iconic confection is not only a delight to the taste buds but also holds a rich history that adds to its allure. In this article, we will take a journey through time to explore the origins and evolution of the Black Forest cake, uncovering the secrets behind its name and the cultural significance it holds.
The Origin of Black Forest Cake
The origins of Black Forest cake can be traced back to the picturesque region of the Black Forest in southwestern Germany. In the 16th century, the region was known for its abundance of sour cherries and the production of cherry-based liqueurs. Locals started incorporating these cherries into desserts, giving rise to a cherry-infused cake that would later evolve into the modern-day Black Forest cake.
The Classic Recipe Emerges
The earliest known recipe for what resembles the modern Black Forest cake can be found in a German cookbook titled “Ein neues Kochbuch” (A New Cookbook), published in 1934. This classic recipe consisted of chocolate sponge cake layered with whipped cream and cherries soaked in Kirschwasser, a cherry-based schnapps from the Black Forest region. The cake was then adorned with chocolate shavings and more whipped cream.
The Mystery Behind the Name
The name “Black Forest cake” is a matter of some debate. Some believe that the cake’s dark appearance and the use of Kirschwasser, which is produced in the Black Forest region, inspired the name. Others argue that the cake is reminiscent of the traditional costume worn by women in the Black Forest, which often features a black skirt with white frills, similar to the contrasting layers of chocolate sponge cake and whipped cream. Regardless of its origin, the name stuck, and the Black Forest cake became an instant hit.
The Evolution Over Time
As the popularity of Black Forest cake spread beyond Germany’s borders, variations of the original recipe began to emerge. In some regions, bakers replaced Kirschwasser with other liqueurs or omitted alcohol altogether, catering to different tastes and dietary preferences. Additionally, regional influences led to the incorporation of local ingredients, further diversifying the cake’s flavors and appearances.
A Global Sensation
During the 20th century, Black Forest cake gained international fame, becoming a staple in bakeries and dessert menus worldwide. The cake’s rich and indulgent flavors, combined with its eye-catching appearance, made it a favorite for special occasions and celebrations.
Black Forest Cake in Popular Culture
The Black Forest cake has also left a mark in popular culture. It has appeared in various films, TV shows, and literature, further cementing its status as a symbol of decadence and celebration. Its presence in pop culture has contributed to its enduring popularity and continued fascination with this iconic dessert.
The Black Forest Cake Today
In modern times, Black Forest cake continues to delight dessert enthusiasts and remains a timeless classic. Bakers and pastry chefs have embraced innovation, creating unique interpretations of the cake while preserving its essence. Vegan and gluten-free versions have also become popular, making the cake accessible to a broader audience.
The journey of the Black Forest cake through history is as rich and flavorful as the cake itself. From its humble beginnings in the Black Forest region of Germany to its status as a global dessert sensation, this delightful confection has stood the test of time. Whether it’s a traditional recipe or a contemporary twist, the allure of the Black Forest cake lies in its ability to evoke a sense of celebration and indulgence, making it a cherished treat for generations to come. So, the next time you savor a slice of this luscious cake, remember the fascinating journey it has taken to bring joy to dessert lovers worldwide.
No matter how hot the weather, Germany has got you covered!
1. Schorle is a beverage where sparkling mineral water and juice are mixed, comparable to a spritzer. This is as refreshing as a soft drink on a hot day, but with less calories and sugar. The most common varieties of Schorle are Apfelschorle, apple juice mixed with sparkling water, followed by Johannisbeerschorle, red currant mixed with sparkling water. Most soda machines and supermarkets have some form of Schorle available and many restaurants list it on their menu. In case you do not see it on the menu, feel free to ask your server.
2. Radler is one of the most popular alcoholic drinks among Germans, which simply is beer mixed with sparkling lemonade. Radler is available pre-mixed in a bottle or the server or bartender will make it upon ordering. Don’t try mixing Fanta instead of sparkling lemonade with beer, it is not comparable to Radler at all. While no one seems to know the exact origin of the word Radler, one source traces it back to being used by cycling clubs, since the translation of Radler is biker. On the menu it can also be called Alsterwasser or just Alster in Hamburg.
3. Spezi is a soft drink mix of cola, orange soda, orange juice, and lemon juice. The most popular brand names being Pepsi’s Schwip Schwap or Coca Cola’s Mezzo Mix. Make sure it is chilled.
4. Apfelwein is a cider which is most popular in the Frankfurt am Main region. It has an alcohol content of about 6% and a sour, tart apple taste. It is traditionally served in a glass with diamond-cut ridges called Geripptes. The way to order Apfelwein varies depending on how many people at your table are drinking it. To order it by the glass for one person, order a Schoppen. To order a large amount to share with the table, ask for a Bembel, a stoneware pitcher of Apfelwein. Other regional names for Apfelwein are Äppler, Ebbelwoi or Stöffsche.
5. KiBa is the coolest-looking drink out of all of these and is short for Kirsch Banane. Kirsch translates as “cherry”, Banane means “banana”, and to make the drink you simply need cherry and banana juice. If you are curious and want to make the drink before you take off to Germany, make sure to chill the bottles in the fridge as it tastes best cold! You’ll need half a glass of banana juice, then slowly add the cherry juice which will go to the bottom of the glass and give you a colorful, layered effect.
6. Bowleis the Germans’ way of describing a punch containing chunks of juicy, refreshing fruit. It’s usually served in a large glass punch bowl which goes by the same name. Most German punches include juice, lemonade or sparkling wine as well as white wine, and there might be a dash of rum or other spirits added. Of course, there are always the non-alcoholic versions for kids or teetotallers too.
Feuerzangenbowle with the burning Zuckerhut. Photo by Kore Nordmann
Feuerzangenbowle is a traditional German alcoholic drink for which a rum-soaked sugarloaf is set on fire and drips into mulled wine. It is often part of a Christmas or New Year’s Eve tradition. The name translates literally to “fire-tongs punch”. Glühwein (spiced mulled wine) is quite popular during the winter months in Germany. But if you are looking to kick things up a notch, you may find this drink a lot more interesting.
The popularity of the drink was boosted in Germany by the 1944 film comedy Die Feuerzangenbowle. It is a traditional drink of some German fraternities, who also call it Krambambuli, as the red color is reminiscent of a cherry liqueur of that name which was manufactured by the distillery Der Lachs zu Danzig.
SAFETY: be very careful, you are going to be dealing with alcohol and fire. Take the necessary precautions!
Feuerzangenbowle
Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which is usually suspended over a small burner. The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, ginger and orange peel, similar to mulled wine. The Feuerzange was originally a pair of tongs, but nowadays it is common for a purpose-designed metal grate mounted on top of the bowl to hold the Zuckerhut (“sugarloaf”, or literally “sugar hat”), a sugar cone of 250 g. The sugar is soaked with rum and set alight, melting and caramelizing. The rum should have at least 54% alcohol per volume and be at room temperature in order to burn properly. More rum is poured with a ladle until all the sugar has melted and mixed with the wine. The resulting punch is served in mugs while the burner keeps the bowl warm. For some the ceremony is more important than the drink itself, celebrating the gathering of friends and conveying a notion of Gemütlichkeit (“cozy atmosphere”).
Ingredients:
8 1⁄2 cups dry red wine (2 liters)
2 oranges
2 lemons
1 stick cinnamon
5 cloves
1 dash ginger, grounded
1⁄2 lb sugar loaf
2 cups brown rum (at least 54% alcohol)
Preparation:
Wash oranges and lemons thoroughly, pat dry and cut into slices or wedges.
In a large pot combine red wine, oranges and lemons, cinnamon, cloves and ginger. Heat slowly making sure it does not come to a boil. Remove pot from heat and place on a heat source (such as from a Fondue set).
Place sugar cone into metal holder (“Feuerzange”). A metal rack or mesh strainer will do, as long as it doesn’t sink into the wine – don’t use aluminum.
Soak sugar cone with rum and carefully light it. The sugar will melt and drip into the wine.
Little by little start adding more rum to the sugar cone using a long-handled ladle.
Once the sugar cone and rum have completely burned off, gently stir the drink and serve in mugs or heatproof glasses.
Note: Extreme caution must be taken when handling alcohol and open flame, particularly with high alcohol content ingredients. Use long wooden matches or extended candle lighters to ignite the sugar, NOT SHORT MATCHES or cigarette lighters. Be very careful that nothing flammable like paper or cloth are around. We disclaim any responsibility if you burn yourself or property out of negligence.
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 mid-twenties.
Ingredients:
250 g fresh or frozen raspberries
2 tablespoons confectioner’s sugar
8 ladyfingers
1/4 cup sherry
1 cup heavy cream
4 egg yolks
100 g sugar
1 cup milk
1 vanilla bean
1-1/2 teaspoons unflavored gelatin
6 macaroons
Preparation:
Sprinkle the raspberries with the powdered sugar and drizzle with 2 tablespoons sherry. Set aside.
Cut the vanilla pod lengthways and scrape out the pith with the back of the knife. Place the milk with the vanilla pulp and the vanilla pod on the stove, stir in the gelatin and bring everything to a boil. Set aside.
In the meantime beat the egg yolk with the sugar until creamy white. Put the still warm vanilla milk in a large metal bowl and continue to heat in a water bath. Slowly stir in the egg yolk cream and stir vigorously with the whisk or, better still, with the electric mixer until frothy. It should be a thick cream. Refrigerate until semi-solid.
Place the ladyfingers in a large glass bowl or four dessert bowls and sprinkle evenly with the remaining sherry. Spread the raspberries on it, set aside a few raspberries for decoration.
Beat the heavy cream until stiff. Stir again the semi-firm cream with the whisk and then fold in the heavy cream evenly. Spread the cream on the raspberries.
Decorate the dessert with the macaroons, crumble a few of them and sprinkle on the cream. Finally, decorate the pudding with the remaining raspberries.
Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and eastern European countries. Quark is said to be a cross between yogurt and cottage cheese.
This fresh, soft, white cheese is prepared from pasteurised cow’s milk with a small amount of acid added to achieve a good, firm curd. However, traditional quark is a purely fresh dairy product and does not make use of acid.
It is moist, snowy white in color with a subtle taste and smooth and soft texture. Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. Quark is usually sold in plastic tubs with most or all of the whey. The flavor is reminiscent of sour cream with the seasonings of herbs, spices or fruits. The cheese makes a great base for many recipes such as cheesecake, pastas, creamy sauces, sandwiches, salads and desserts.
Ingredients:
2 liters milk
1 tbsp lemon juice
Preparation:
Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
After 16 hours, it should have turned into soured milk.
Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to separate from the solids.
Let cool and pour into a sieve lined with a cheesecloth.
Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sieve (it get smoother then).
The Apfelküchle is a traditional German pastry made of sliced apples dipped in batter and fried to a golden brown color. It is popular in Baden-Württemberg. The Apfelküchle has spread throughout Europe and the USA. It is similar to an apple fritter but is made more like a pancake and can be prepared in numerous different ways. While it is traditionally eaten as a complete meal, because of its sweet taste, it has become popular to eat Apfelküchle as a dessert as well.
Apfelküchle are often served with vanilla sauce but only with sugar and cinnamon is fine too. They can also be served with Rote Grütze – delicious red fruit jelly.
Ingredients:
For the vanilla sauce:
2 cups of whole milk
4 egg yolks
1 vanilla bean
1/3 cup sugar
1/8 teaspoon fine sea salt
For the Apfelküchle:
4 tart apples (Granny Smith)
1 cup flour
1/4 cup ground hazelnuts (optional)
1/2 teaspoon salt
4 tablespoons sugar
2 teaspoons vanilla extract
1/2 cup of milk
2 eggs
1 teaspoon oil
juice of one lemon
oil for deep-frying
cinnamon sugar or powdered sugar and vanilla sauce
Preparation:
Start by making the vanilla sauce. You will need 3 large bowls and a fine mesh sieve. Fill one bowl partially with ice water and place another bowl into the ice water and set aside.
Add the milk to a heavy sauce pan. Split the vanilla bean length wise and add to the milk. Heat the milk over medium low heat for about 5 minutes until small bubbles appear around the edges. Do not boil. Remove the vanilla bean when the milk is hot.
In the meantime, whisk together the yolks, sugar, and salt in the 3rd bowl, until thick and light yellow in color. Slowly pour half of the warm milk into the yolk mixture, whisking continuously. Then, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, for about 4-5 minutes, until the mixture has thickened. Do not boil or the egg yolks will curdle. When the sauce has thickened, strain it through a fine-mesh sieve into the prepared chilled bowl to stop the cooking. Stir frequently until cool.
To make the Apfelküchle, add the flour, hazelnuts (if using), salt, and one tablespoon of sugar in a large mixing bowl and combine.
Separate the eggs. Add the milk, the egg yolk, the vanilla and one teaspoon of oil and mix well. Let the dough rest for 30 minutes.
Peel and core the apples and cut into about 1 cm thick rings. Combine 3 tablespoons of sugar with the lemon juice, toss with the apples and set aside.
After the batter has rested, beat the egg whites with a pinch of salt until hard peaks form. Carefully fold the egg whites into the dough.
Add about 2 cm of oil to a heavy frying pan over medium heat. Dip the apple rings in the dough one by one and fry in batches of 3 or 4, leaving space between the slices, until golden brown. Take your time to make sure that the apples are cooked and soft. You can tell that they are done when the juice from the apples is released, causing the oil to hiss and crackle.
Remove the cooked apples from the oil, letting the oil drip off for a few seconds. Serve immediately dusted with powdered or cinnamon sugar and with vanilla sauce.
Rinse strawberries and cut around the top of the strawberry. You want to cut just enough to make the hat with.
Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, top with the ‘hats.’ Decorate according to photos or your own imagination.
If not serving immediately, refrigerate until serving. Serve on decorative plate with sugar “snow”.
This refreshing summer dessert takes advantage of the cherry and berry season. Rote Grütze is a popular specialty from Northern Germany and has a lovely tart flavor. Serve with vanilla custard, cream or vanilla ice-cream.
Ingredients:
6 cups fresh or frozen, unsweetened berries (raspberries, strawberries, red currants, or a combination of these)
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup cold water
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
Preparation:
For fresh berries: stem, wash and dry in a colander. For frozen berries: thaw before using.
For a smooth pudding, process berries in a blender, 2 cups at a time, until pureed.
For a chunkier texture, process 4 cups, and chop the rest, blending with puree.
Stir cornstarch in cold water until smooth.
Combine berries and sugar in non-stick saucepan. Bring to a boil over medium heat, stirring constantly. Stir cornstarch mixture again, then add into the berry mixture gradually, while still stirring.
Reduce heat and let simmer for 3 minutes, stirring constantly, until mixture starts to thicken.
Remove from heat and stir in the lemon juice and vanilla.
Pour into a serving bowl, or individual dessert bowls.
Cover and chill in the refrigerator for 24 hours.
This is traditionally garnished with a Vanilla Custard Sauce, but you may also use whipped cream, vanilla ice cream, or heavy cream.
1. Schorle is a beverage where sparkling mineral water and juice are mixed, comparable to a spritzer. This is as refreshing as a soft drink on a hot day, but with less calories and sugar. The most common varieties of Schorle are Apfelschorle, apple juice mixed with sparkling water, followed by Johannisbeerschorle, red currant mixed with sparkling water. Most soda machines and supermarkets have some form of Schorle available and many restaurants list it on their menu. In case you do not see it on the menu, feel free to ask your server.
2. Radler is one of the most popular alcoholic drinks among Germans, which simply is beer mixed with sparkling lemonade. Radler is available pre-mixed in a bottle or the server or bartender will make it upon ordering. Don’t try mixing Fanta instead of sparkling lemonade with beer, it is not comparable to Radler at all. While no one seems to know the exact origin of the word Radler, one source traces it back to being used by cycling clubs, since the translation of Radler is biker. On the menu it can also be called Alsterwasser or just Alster in Hamburg.
3. Spezi is a soft drink mix of cola, orange soda, orange juice, and lemon juice. The most popular brand names being Pepsi’s Schwip Schwap or Coca Cola’s Mezzo Mix. Make sure it is chilled.
4. Apfelwein is a cider which is most popular in the Frankfurt am Main region. It has an alcohol content of about 6% and a sour, tart apple taste. It is traditionally served in a glass with diamond-cut ridges called Geripptes. The way to order Apfelwein varies depending on how many people at your table are drinking it. To order it by the glass for one person, order a Schoppen. To order a large amount to share with the table, ask for a Bembel, a stoneware pitcher of Apfelwein. Other regional names for Apfelwein are Äppler, Ebbelwoi or Stöffsche.
5. KiBa is the coolest-looking drink out of all of these and is short for Kirsch Banane. Kirsch translates as “cherry”, Banane means “banana”, and to make the drink you simply need cherry and banana juice. If you are curious and want to make the drink before you take off to Germany, make sure to chill the bottles in the fridge as it tastes best cold! You’ll need half a glass of banana juice, then slowly add the cherry juice which will go to the bottom of the glass and give you a colorful, layered effect.
6. 
Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and eastern European countries. Quark is said to be a cross between yogurt and cottage cheese.
The Apfelküchle is a traditional German pastry made of sliced apples dipped in batter and fried to a golden brown color. It is popular in Baden-Württemberg. The Apfelküchle has spread throughout Europe and the USA. It is similar to an apple fritter but is made more like a pancake and can be prepared in numerous different ways. While it is traditionally eaten as a complete meal, because of its sweet taste, it has become popular to eat Apfelküchle as a dessert as well.
Ingredients:
