Traditional Plum Cake of Augsberg, Germany A Little Background Augsburger Zwetschgendatschi is one of Germany’s great autumn cakes. In Augsburg, the arrival of the late-summer Zwetschgen meant it was time to make Datschi — a thin yeast cake covered with closely packed plums. The tradition goes back at least to an 1830 Augsburg cookbook recipe, […]
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German Chocolate Cake (Original Recipe) Many of you are wondering why this belongs in a German food blog when it isn’t German at all. I mean if you google the history of German Chocolate Cake, every site pretty much says it was the recipe of the day in a Texas recipe column in 1957, and
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Apple Cake withMeringue and Sour CreamTopping(Apfelkuchen mit Rahmguss) This Apfelkuchen mit Rahmguss is one of those quiet classics. You start with tender apples tucked into a simple batter, but the magic happens on top: a billowy layer of meringue folded into tangy sour cream, baked until it settles into a soft, golden cloud. It’s the
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Wienerschnitzel (Pork Style) Schnitzel is a Technique More than a Recipe Wiener Schnitzel is one of those dishes that looks simple on the plate but carries a century of technique behind it. At its heart, it isn’t about fancy ingredients or complicated steps — it’s about understanding how to treat a thin piece of meat
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I have often wondered why this salad is such a big part of German cuisine as it iswith a lot of cultures.Gurkensalat or cucumber pickles were on our dinner table at grandmas pretty much every meal. I actually find this salad can be a challenge you have to be able to adjust it to hit
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Dieter Monka lives in Gelsenkirchen Germany, and sent me this recipe for Beef Goulash that is unique by putting in mustard and also finishing it by blending in sour cream as you would a Stroganoff. I also added some ideas that I got from 2 Hungarian recipes that intrigued me. Fresh bell peppers and tomato chunks,
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A True German-American Creation!Chicken fried steak with country gravy is often thought of as a purely Southern classic,but its roots tell a story that reaches back across the Atlantic.German and Austrian immigrants brought with them a tradition of breaded cutlets—schnitzel—prepared by pounding meat thin, coating it, and frying it until golden. When those techniques arrived
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Wiener Schnitzel is one of those dishes that looks simple on the plate but carries a century of technique behind it. At its heart, it isn’t about fancy ingredients or complicated steps, it’s about understanding how to treat a thin piece of meat with respect. The magic comes from the way you cut it, the
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Breading a schnitzel is the key step that creates its signature light, crispy coating. Using a simple three-step method of flour, egg, and breadcrumbs, you can achieve a delicate crust that cooks evenly and stays crisp. This technique ensures the coating adheres properly without becoming heavy, giving you the classic texture that makes schnitzel so
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q Preparing schnitzel from a pork loin is the foundation for many classic German dishes. This simple method creates thin, tender cutlets that cook quickly and evenly, making them perfect for breading and frying. How to Make Follow these simple steps… Start with a boneless pork loin placed on a clean cutting board. Trim away
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