Römertopf Chicken – Baked in Clay Pot
Have you ever used a so called Römertopf or Schlemmertopf? It’s a clay pot that is used in the oven, like a Dutch oven, and you can make delicious meals like the Römertopf Chicken.
Using a clay pot for cooking is very healthy because all nutrients will stay in the food. You don’t have to use any grease or fat, so it’s a perfect alternative for a pan fried dish. Every ingredient will be placed into the pot and cooked in the oven. The meat turned out to be very tender and to be honest, it was the best chicken that I ever served. To get a Römertopf is quite worth it. Happy Cooking!
Ingredients Römertopf Chicken
1 chicken, about 2 kg that’s about 5 lb
2 smaller carrots
1 of each: leek, apple, medium size onion
salt, pepper, mild paprika – mixed
250ml white wine
Clay pot size in inches: L 13 x H 10 x W 8 – I used this pot size for the recipe
Cooking Instructions
– Wash the chicken inside and outside, pat dry with kitchen paper.
– Soak the clay pot in water for 10 min. If your pot is glazed you don’t have to. If only the lid is glazed, soak the lid only.
– Peel apple, onion and cut into coarse pieces. Cut carrot the same way.
– Mix veggies in a bowl.
– Mix the salt with spices and apply to the chicken inside and outside.
– Fill the chicken with some veggies.
– Place chicken into the clay pot and place remaining veggies around it.
– Fill up with the white wine.
– Close with the lid and place in the COLD oven. This is important. If the oven is warm or hot you risk that the clay pot will break.
– Bake on 390 F 75-90 min or longer depending on th chicken size. When you see that it’s bubbling under the skin, it’s done.
– 20-30 min before the cooking time ends remove the lid and continue baking so the chicken gets a nice crust.
– When the chicken is done let sit for some minutes, remove from the pot and serve.
GRAVY
Drain the veggies and make a gravy out of the stock.
Keep the stock in a small pan, add 1 tbsp corn starch and bring to a boil. Spice with salt and pepper to taste and add 1 splash of heavy cream.
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Filled Coconut Macaroons
These Filled coconut macaroons are special German Christmas cookies that will beat the regular coconut macaroons. The recipe is using candied lemon peel which is very common baking ingredient in Germany during the holidays. It is available in the USA but the ones I found contain chemical preservatives which alter the taste. So make sure to find candied peel that is chemical free. The good thing is there is a way to make candied lemon peel at home – Click here How to make candied orange and lemon peel Happy Baking!
Ingredients Filled Coconut Macaroons
(makes 35 pieces)
80 g white baking chocolate
20 ml heavy cream
20 g butter
15 g candied lemon peel – Find it here on Amazon –
– How to Make Candied Peel –
1 tbsp lemon juice
2 tbsp Batida de Coco (or Coconut Liquor) – alternatively natural coconut flavor – optional
20 g roasted coconut (grated and unsweetened)
Dough
4 egg white
130 g fine sugar
140 g grated coconut, unsweetened
30 g flour
Baking Instructions Filled Coconut Macaroons
– Chop baking chocolate and melt it by using double-boiler method; let it cool off a bit .
– Heat butter with heavy cream until butter is melted; mix it with the chocolate and add liqueur, citronat or mixed peel, lemon juice and grated coconut; mix it well and keep it in the fridge for 1-2 hours. The cream should be firm but not too firm as you need it to fill into a frosting bag.
– Beat egg white until firm; add slowly the sugar and beat for another 2 minutes until it is so firm that you can cut it.
– Add roasted coconut (roast grated coconuts in a skillet without fat until they are light golden brown) and flour to the egg white, and fill it into a frosting bag.
– Place a baking sheet on a baking tray and squirt spiral shaped heaps of 4 cm (2 inches) size (keep a distance in between).
– Bake macaroons in preheated oven 15-20 minutes on 160 C or 320 F; let the oven door open by putting a wooden spoon between the door. After the baking time turn off the oven and let macaroons dry in the oven for 1 hour.
Filling
– Cut macaroons with a bread cutting knife in 2 halves and spread 1/s tsp of the cream on one half, place the other half on top and let them firm at a cool place, not in the fridge.
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German Sweet Bread with Hazelnut Filling – Nusszopf
The “Nusszopf” or German sweet bread with a hazelnut filling is a classic German cake or pastry. It is made out of a yeast dough and filled with almonds or hazelnuts, and it is braided. This is an authentic and proven German recipe. To make this German sweet bread you need to have some baking experience. It’s a great addition for the Sunday brunch or for the traditional coffee and cake table Sunday afternoons. Happy Baking!
Ingredients German Hazelnut Zopf
500g flour
30g yeast (fresh) or 1 package dry yeast
1/4l lukewarm milk
80g butter
50g sugar
1 dash salt
zest of ½ organic lemon
Filling
200g marzipan, raw
2 egg white
2 tbsp sugar
150g ground almonds or hazelnuts (or half/half)
2 cl rum
4 tbsp powdered sugar
2 tbsp lemon juice, 2 tbsp water
Baking Instructions German Hazelnut Zopf
– Sieve flour in a bowl, form a mold in the middle, add or crumble yeast and mix with some milk and some flour.
– Let this starter or “pre-dough” raise for 15 minutes (covered with a clean kitchen cloth).
– Melt butter and mix it with sugar, salt, lemon peel, entire flour and starter dough.
Make the Filling
– Mix marzipan with egg whites, sugar, almonds and rum.
– Roll dough to dimensions 50×40 cm or 20 inches x 16 inches and spread filling on top.
– Roll it lengthwise and cut in half, then turn it into a braided bread (Zopf).
– Place it on a baking tray layered with parchment paper, and let it raise for 15 minutes.
– Pre-heat oven to 200 C or 350 F and bake it for 35 minutes on the lowest level.
Make the Glaze
Mix powdered sugar with lemon juice and water. Spread it over the hot braided bread.
Convert your ingredients online – click here
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German Lebkuchen Bites For Holidays and Christmas
In Germany there is no Christmas without Lebkuchen. The German Lebkuchen Bites are an alternative to the the regular gingerbread cookies. Important is the Lebkuchen spice – that is a must add, like in the USA you add these specific spices to a pumpkin pie which create this unique taste we love. Happy Baking!
Ingredients German Lebkuchen Bites
Makes 45 pieces
70 g dark unsweetened or semi-sweet chocolate
200 g soft butter
200 g powdered sugar
2 eggs
70 g ground hazelnuts
1 tbsp baking powder, salt
2 tbsp brown rum or rum flavor
2 tbsp Lebkuchen spice or all spice
How to Make the Lebkuchen Spice –
250 g flour
2 packages cake glaze (in German it’s a so called Kuchenglasur) preferably white but dark one will be ok too; alternatively use white or dark unsweetened baking chocolate – Find the Kuchenglasur here –
50 g dried unsweetened apricots
The German Christmas Box Makes a Great Gift!
Baking Instructions German Lebkuchen Bites
– Chop chocolate with a knife and melt it by using the double-boiler method.
– Place butter in a big bowl and sieve powdered sugar over it.
– By using a hand mixer mix until bubbly.
– Add eggs, chocolate, hazelnuts, baking powder, pinch of salt, rum and spice,
– Mix until you get a smooth dough.
– Place baking paper on a baking tray and spread the dough evenly on it (about 1,5 cm thick).
– Bake it in preheated oven for 25 minutes on 160 C or 320 F.
– Remove the tray and let cool off thoroughly.
– With a round cutter cutter cut circles out of the dough; place them on a grid.
– Melt the glaze per instructions.
– Spread it over the bites, then decorate with small apricot pieces when glaze is still wet..
(Source: Essen und Trinken 11/1996)
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German Bread Dumplings with Chanterelle Sauce
Today we have a delicious side dish for you: German Bread Dumplings with a Chanterelle Sauce. These dumplings and the sauce go very well with a steak, a pot roast or schnitzel. A meal ideal for a festive menu!
Chanterelle mushrooms are very special mushrooms. We call them “Pfifferlinge” in German. Their smell is kind of fruity, similar to that of apricots, combined with a mildly peppery taste. This mushroom is a culinary ingredient and comes from the French cuisine, but it is popular now throughout many countries.
Chanterelle mushrooms are used a lot for creamy sauces. They are not cheap, and we recommend to use fresh ones when you can find them for example at your farmers market or super market. Alternatively use dried or canned chanterelles. Happy Cooking!
Ingredients German Bread Dumplings
6 oz chanterelles, fresh or a mix of fresh chanterelles and white mushrooms (6-7 mushrooms) – alternatively use dried chanterelles – Find them Here on Amazon –
1 onion, small sized
1 tsp butter
1 tbsp flour
250 ml vegetable broth, cold – Make vegetable broth from scratch –
1 cup heavy cream
1 tsp parsley, chopped
1 egg yolk
salt, pepper, nutmeg to taste
Semmelknödel in a Convenient Pouch
For the Dumplings
6-7 German (style) rolls (350 g), 1-2 days old (without a hard crust)
2 eggs
1 tsp butter
2 tbsp parsley, chopped
300 ml milk, warm
IT’S HERE: The GERMAN CHRISTMS BOX
Cooking Instructions German Bread Dumplings
Make Bread Dumplings
– Warm milk.
– Cut rolls in small pieces, chop parsley.
– Peel and chop onion fine. Saute one half in butter with parsley for 1-2 min.
– Pour warm milk over rolls, let sit covered for 10 min.
– Mix eggs with salt and pepper, beat them. Add to the bread.
– Meanwhile heat a good amount of water with some salt for cooking the dumplings. Bring to a boil.
– Knead dumpling dough well but not too hard, other wise the dough gets mushy. Add some bread crumbs (1/2 cup or less).
– With moist hands form dumplings (tennis ball size).
– Place dumplings in boiling water and let cook for 15-20 min. Reduce heat a bit.
– Dumplings will float at the surface when done.
Make the Chanterelle Sauce
– Clean both mushrooms very well.
– If you use dried chanterelles you must soak them in water – prepare them per instructions on the package.
– Cook them for 2 min in butter, set aside on a plate.
– Saute remaining onions in butter in the same pan. Dust with flour.
– Add the cold broth, bring to a boil, it should be thickened. If not mix more flour or some starch in cold water and add to broth.
– Combine with half of the cream, mushrooms, parsley and spices. Let simmer for 5 min.
– Before serving mix remaining cream with egg yolk, add to the sauce. Don’t bring it to a boil again! Just heat it slightly. Spice if necessary.
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Bremer Klaben Cake – Specialty from North Germany
The Bremer Klaben Cake has some history! As other dishes from the North this cake was made for the sailors when they were at see for a long time. It has a long shelf life because of its high butter and sugar amount. Nowadays the Klaben is a typical holiday cake. It contains raisins and candied fruit. It must sit for 4-6 weeks, so start now baking! Happy Baking!
Ingredients Bremer Klaben Cake
Dried Fruit Mix
700g raisins (soak them for 1 week in brown rum)
100g candied lemon peel (Zitronat)
100g candied orange peel (Orangeat)
– How to Make Candied Peel –
brown rum 54%, for soaking raisins, or to taste, alternatively apple juice with some rum flavor
Starter Dough (let raise for 30 min):
150ml whole milk
150g flour, preferably wheat flour (Weizenmehl) 550 Type – All About German Flour
60g fresh yeast – amount of dried yeast as instructed
Main Dough (let raise 30 min):
450g flour, pref. 550 Type
300g butter
1 vanilla bean
zest of 1 organic lemon
1 tsp salt
1 tbsp cardamom
100g sugar
150g chopped almonds
fruit mix as described above
1 egg
Flour-Water Mix
20g flour
20g water
Baking Instructions following the Video
All ingredients should have room temperature.
Pour milk into a bowl, add yeast and milk. Mix well until you get a smooth starter dough. Use a mixer, there’s no kneading needed.
Cover the bowl and let raise for 30 min. This dough is ready when you see some small bubbles.
With a sharp knife cut the vanilla bean open. Scratch off the seeds and add to the butter that is cut into smaller pieces.
Grate the lemon, add to the starter dough. Add sugar, cardamom, butter and flour.
Knead until you get a smooth dough. During kneading add the salt.
The dough is done when it comes off easily from the edges of the bowl.
Let raise for 30 min.
Chop the candied orange and lemon if needed very fine. Combine with raisins and mix well.
Add the almonds and fruit mix to the dough and knead until everything is nicely combined,
Form the dough into a loaf.
Place into a greased deep baking form such as a lasagna form. Fill the form completely with the dough by pressing it towards the edges. In the video he is using a Springform Baking Tin size 28 x 18 x8 cm or 12x9x4 inches, that also has a lid.
You can find the suitable spring form on Amazon.
. 
Mix the water with flour until it’s a sticky mix. Brush this mix on top of the Klaben.
Pre-heat oven to 220 C or 430 F.
Place cake on lowest level and reduce heat to 170 C or 340 F.
Bake for 60 min covered with the lid.
Beat the egg in a bowl and brush it over the hot cake.
Let sit over night.
Wrap in aluminum foil and place at a cool location such as basement, cellar, just the coldest place you can think of. It must sit for 4-6 weeks. After that time period enjoy a piece of this historic sailor’s cake!
Video – in German – for Making the Klaben
Original Zenker Form that was used for the Klaben Cake – Find it here –
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Bratapfelkuchen for the Holidays – Roasted Apple Cake
This is a very special German cake for the holidays or the fall and winter months, and it’s called Bratapfelkuchen. It’s a cake that comes with whole apples that are filled and surrounded by a pudding filling. A true delightful cake!
If you like to make the roasted apples – here’s the Recipe – Happy Baking!
Ingredients Bratapfelkuchen
250 g flour
100 g sugar
1 egg
150 g butter
1/2 sachet baking powder – 8g
250ml heavy cream and 500ml milk or half and half (for making the pudding)
1 sachet vanilla sugar, 0.5oz
1 sachet vanilla pudding powder – 37g –
– How to make Vanilla Pudding –
6 medium sized apples (slightly sour)
almond slices for the topping
optional:
raisins, brandy, rum, apple juice, baking marzipan
Baking Instructions
– Make the crust by combining flour, baking powder, egg, sugar and butter. Knead until you get a smooth dough.
– Place the dough into a 10 inch spring form, add dough along the rim as well.
– Make the pudding by using the powder, vanilla sugar and milk/heavy cream or per instructions. You can additionally sweeten the mix with sugar.
– Peel apples and remove the core – Find an apple core remover here –
You can fill the apple with marzipan or raisins that were soaked in brandy or dark rum or simply apple juice.
– Place apples onto the dough in the form and pour the pudding over it. Make sure to let the pudding not cool off too much. It should be liquid, easily to pour.
– Pre-heat oven to 375 F / 180C.
– Sprinkle with almond slices.
– Bake for 1 hour.
– Let cool off in the form.
Serve with whipped cream.
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Pumpkin Beer Soup – Authentic German Recipe
The German Pumpkin Beer soup is special as it is using beer but not any beer, it should be Pilsner beer. We found it at Trader Joes. It is the Pilsener Urquell which is a very good German beer. Try this soup. It’s a great combination! Happy Cooking!
Ingredients Pumpkin Beer Soup
2 shallots or 1 small onion
1 tbsp clarified butter or sunflower oil
400 g pumpkin
2 tbsp white wine vinegar
1 liter beef or vegetable broth (instant or made from scratch)
– Recipe for Home Made Vegetable Broth –
salt, pepper to taste
1 dash of sugar
1 bottle Pilner beer (light beer) eg. Pilsner Urquell
125ml heavy cream
Cooking Instructions Pumpkin Beer Soup
– Chop shallots fine, and saute in hot clarified butter or oil fast.
– Cut pumpkin in cubes.
– Add pumpkin, onions, vinegar and broth to the soup
– Let broth simmer until the pumpkin is soft. With a stick mixer puree everything.
– Spice with salt and pepper to taste.
– Fry bacon in a skillet, combine with pumpkin seeds and roast for some minutes. Set aside.
– Add beer, bring again to a boil.
– Before serving add heavy cream, mix well.
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