More
Traditional
German
Recipes
by Sam Hill
Overview
Food has long defined Germany and
its heritage. Below are a few
simple recipes that can allow you
to immerse yourself in the rich
history of the Fatherland while
sticking to the most effective
German diet, NONE!
Enjoy!
Warning: May cause intense hunger pangs and cravings.
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German Dumplings
Ingredients
6 slices bacon, chopped into 1/2-inch pieces
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more
for seasoning
1/4 teaspoon grated nutmeg
1/2 teaspoon cayenne
1/4 teaspoon baking powder
2 eggs, beaten
1/4 cup milk
1/4 cup chopped parsley leaves, for garnish
Special equipment: 9-inch aluminum pie pan
DUMPLINGS cont
• Directions
• In a large saute pan, over medium heat, cook bacon until
crispy. Reserve bacon in pan with rendered fat.
• In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and
baking powder to combine. Beat eggs and milk together in a
small bowl and stir into dry mixture until smooth and uniform.
• Bring 6 cups salted water to a boil in a large pot. Poke holes
using a pointed chopstick through the bottom of the
aluminum pie pan to create a disposable spaetzle maker. Push
the dough through the holes into the boiling water. Stir and
cook for 3 minutes, or until dumplings float. Remove
dumplings and immediately toss in pan with bacon. Season, to
taste, with salt and pepper and garnish with parsley. Serve
immediately.
GERMAN Pancakes
3 large eggs
1/2 cup all-purpose flour
1/2 cup milk, preferably whole
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice (optional)
1/2 cup fruit jam (optional)
2 tablespoons confectioners' sugar
Preparation
Heat oven to 400° F.
In a large bowl, whisk the eggs to combine. Add the flour and whisk until
smooth. Add the milk, salt, and vanilla and mix until incorporated; set
aside. Add the butter to a large cast-iron skillet and transfer to oven until
the butter melts. Remove from oven and quickly pour the batter into the
hot skillet. Return to oven and bake until the pancake is puffed and
golden, about 15 minutes. Drizzle the lemon juice (if using) over the
pancake. Spread the jam (if using) evenly over the top. Sprinkle with the
confectioners’ sugar.
German
Pfeffernuesse
Ingredients:
1 cup sugar
1/2 cup butter
1/4 cup buttermilk
1/4 cup molasses
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon black pepper
1/4 teaspoon anise oil, if desired
Powdered sugar
German
Pfeffernuesse Cont.
In large bowl, combine sugar, butter, buttermilk and molasses;
beat well. Add flour and all remaining ingredients except
powdered sugar; mix until well blended. Cover dough with
plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°F. On floured surface, shape dough into 4
long rolls, 15 inches long and 1 inch in diameter. With serrated
knife, cut rolls into 1/4-inch-thick slices. Place 1/4 inch apart
on ungreased cookie sheets.
Bake at 350°F. for 8 to 9 minutes or until golden brown.
Immediately remove from cookie sheets; place on wire racks.
Cool 5 minutes or until completely cooled. Sprinkle with
powdered sugar.
YUM,
YUM,
YUM!!
Credits
For the DUMPLING recipe:
http://www.foodnetwork.com/recipes/sunnyanderson/german-dumplings-recipe/index.html
For the PANCAKE recipe:
http://www.myrecipes.com/recipe/germanpancake-10000001177727/
For the PFEFFERNUESSE recipe:
http://www.bettycrocker.com/recipes/germanpfeffernuesse/07c2158c-e2cb-4ce0-88426239c5658642
Credits
cont
• For the images:
• Bing.com
Danke! Auf
Wiedersehen!