Zwieback Apple Schlupfer – German Swabian Dessert

 Posted on September 12, 2016 by

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Zwieback Apple Schlupfer

This popular German dessert fro m Swabia, the Zwieback Apple Schlupfer, is using Zwieback that is only made in Germany but you can get it on Amazon or in special German supermarkets. It is also using Schmand which is not available here. You can use sour cream instead. It is delicious! Happy Cooking!

Ingredients Zwieback Apple Schlupfer

14 slices Zwieback
125 ml milk
500 g apples
cinnamon to taste
50 g sugar
3 eggs
250 ml Schmand or sour cream
1 package vanilla sugar – 0.3oz
1 tbsp butter and some extra butter for the form

Cooking Instructions Zwieback Apple Schlupfer

  • Grease a fire proof form and place 6 slices Zwieback on the bottom.
  • drip milk on remaining slices.
  • Peel apples and grate roughly.
  • Add sugar and cinnamon to apples, mix well.
  • Place another layer of Zwieback on top, drip Zwieback with milk.
  • Mix eggs with schmand or sour cream and pour on top of the last layer.
  • Crumble the last 2 slices and place on top.
  • Add some butter flakes.
  • Bake in pre-heated oven for 40-45 min (convection 375 F).

Dead Eyes Creepy Halloween Drink

 Posted on August 10, 2016 by

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It’s Halloween! If you throw a party you need good beverages that are creepy. We found a German recipe that you will love for your Halloween party: Dead Eyes Creepy Halloween Drink – make it non-alcoholic or add some alcohol, as you like. Happy Halloween!

dead eyes creepy Halloween Drink

Ingredients Dead Eyes Creepy Halloween Drink

lychees (from the can or fresh)
cherry juice
orange juice
lemonade

Instructions
– Mix lychees with cherry juice and keep it in the fridge over night. It will make them purplish.
– Before serving, fill the bowl with lemonade, and add ice cubes or a green hand.
– Make the green hand: Fill green water into rubber globes and freeze them (use filtered water or non-sparkling mineral water and green eatable color).

Tips and Variations
Alcoholic:
– Use blood orange juice and champagne.
– Use Curacao and champagne.
– Instead of adding ice cubes mix white wine with eatable color and fill it in rubber gloves; freeze them and place them into the punch (don’t use sparkling water or lemonade because the hands will brake very soon).
– Place the lychees over night in vodka and cherry juice.
Make the eyes more real looking by placing a cherry into each lychee.

 

German Pumpkin Cake Bread

 Posted on July 21, 2016 by

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We are now in the fall season which is in America the season for all kinds of pumpkin dishes.  Pumpkins have become quite popular in Germany too. Today we feature a German Pumpkin cake or bread. It is very easy to make and it tastes great with whipped cream. Happy Cooking!

German Pumpkin cake

Ingredients German Pumpkin Cake

250 g fresh pumpkin
150 sugar
150 g flour
100 g walnuts, ground
50 g honey
4 eggs
1 package vanilla sugar 0.3oz – How to make vanilla sugar –
1 tbsp baking powder
butter for the form and powdered sugar

Baking Instructions Pumpkin Cake
– Grate the pumpkin meat fine.
– Beat eggs and sugar until foamy, add remaining ingredients and mix it thoroughly.
–  Grease a loaf pan with butter (or margarine) and fill in the dough.
– Bake in pre-heated oven for about 1 hour on 180 C or 350 F.
Dust powdered sugar over the warm cake and enjoy it with whipped cream.

Pumpkin Beer Soup – Authentic German Recipe

 Posted on July 21, 2016 by

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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!

pumpkin beer soup

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) – 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. Saute them 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.

German Pineapple Sauerkraut

 Posted on June 21, 2016 by

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Sauerkraut can be cooked in different ways, and there are many recipes in Germany  for Sauerkraut. One is the German pineapple Sauerkraut recipe that we want to show you today.
You may not think that Sauerkraut is very tasty together with pineapples. But it is very yummy. There is a funny German story connected to pineapples: Back when Emperor Karl V. was reigning, he refused to eat this strange looking fruit that his men brought from their discovery journeys. He was afraid that this fruit might be poisoning. Well, after 600 years we know that pineapples are a great source for vitamin B1, B2, B6 and C. Its protein-digesting enzyme bromelain seems to help digestion at the end of a high protein meal. And in combination with Sauerkraut it provides a good deal of Vitamin C. Happy Cooking!

German pineapple sauerkraut

Ingredients German Pineapple Sauerkraut

2 small onions
30 g clarified butter or sunflower oil
1 jar Sauerkraut (800 g) preferably German
2 bay leaves
6 juniper berries
1/8 l Sekt or champagne (German sparkling wine)
salt, pepper to taste
1 tbsp sugar
1 small pineapple fresh (800 g) or from the can but unsweetened

Cooking Instructions Pineapple Sauerkraut
1. Peel onions, cut them in half, then cut half rings; saute them in the butter or ghee.
2. Add Sauerkraut, bay leaves, juniper berries, Sekt, salt, pepper and sugar and let it simmer for 10 minutes.
3. Cut six pieces out of the pineapple; cut the stem off and cut of the peel, cut in small cubes.
4. Add pineapple to the Sauerkraut and let it simmer for another 20 minutes.
5. Spice with salt and pepper if necessary.

Serve with boiled potatoes and Bratwurst or fried (boiled) Kassler.

 

Orange Cake

 Posted on January 30, 2016 by

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This German cake is a classic and it is super easy to make it. The orange cake is a coffee cake or pound cake which is the best with a cup of coffee or tea.

orange cake

Ingredients Orange Cake

4 eggs
250 g sugar
200 ml sunflower oil
200 ml orange juice (unsweetened)
zest of 2 oranges (organic)
300 g flour
1 tsp vanilla extract
1 package baking powder (or o.7oz)
Glaze:
100 g powdered sugar
orange juice

Baking Instructions
– grease a form such as pound cake form, Gugelhupf form or the wreath form, keep the greased form in the fridge.
– pre-heat oven to 350 F.
– beat eggs and sugar until creamy, add oil, orange juice and zest. Mix well.
– mix flour with baking powder, add to dough.
– fill in form and bake for about 45 min.
– when cake is done get it out of the form and place it on a grid.
– mix ingredients for the glaze, it should be thick, so use juice as needed. If the cake is still warm and you use the glaze it will sink into the cake; it won’t if the cake is cooled off.
– you also can dust the cake with powdered sugar if you don’t want to use a glaze.
– you also can make a chocolate glaze: melt chocolate by using the double boiler method, add 1 tsp coconut oil, when chocolate is melted spread over the cake.

Make Quark at Home

 Posted on November 9, 2015 by

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It looks like you found a German recipe that is using quark as an ingredients, and you cannot find quark in your supermarket. There is a solution, an easy solution: Make quark at home from scratch. It is not impossible. Why should you miss these delicious German recipes that need quark? Learn today how you can make quark.

home made quark

Things you need:

– A big sized pot
– 1 gallon whole milk and 1/2 cup buttermilk
– 1/2 rennet tablet (see photo)
– Colander
– Clean cotton dish towel or cheese cloth

rennet tablets

Instructions

– Pour milk in a large pot, and warm it slowly to room temperature. It should not get too warm.
– Dissolve the rennet tablet.
– Stir well and put a lid on the pot.
(do not disturb the mix by stirring anymore).
– Leave the milk-mix out on the counter at room temperature for about 24 hours. After that the milk will have curdled and separated from the whey.

– Place a large colander in your sink and line the colander with a thin and clean cotton dish towel. Make sure the whole colander is lined with the towel.
Do not use cheese cloth because it is too thin.
– Pour the curd and whey into the colander, then set the colander onto your pot so the whey can drip through the towel.
– Put a lid on the quark, then fold the towel edges on top of the lid. Put the pot with the dripping colander in the refrigerator for about 24 hours, then the quark is ready to use.

1 gallon of milk will give you about 2 lbs of quark.

If you are looking for a substitute for quark we have an article about it – GO TO THE ARTICLE –

Now you are ready to make the popular German cheese cake!

Click here to Go to the Recipe for German Cheese Cake

german cheese cake

Asbach Brandy Drink Recipes

 Posted on April 30, 2013 by

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asbach A&A auslese and Riesling
Asbach Brandy Drink recipes contain the traditional and classic German brandy A&A – Asbach and Auslese Riesling Liqueur.
This is a special Riesling Liqueur that is used as an aperitif (it contains only 19% alcohol).
It isn’t just great neat or on the rocks but also marvelous in a long drink. The charmingly delicate balance of fruit notes and bitterness is a perfect compliment to ginger ale and tonic. You can try A&A Asbach with a dry German Sekt such as Schlumberger or Italian Prosecco – a great way to start your next party. Your guests will be surprised how good it will taste.

Asbach Brandy Drink Recipes

asbach drink recipes with Asbach A&A
A&A Ginger Ale
4 cl A&A – Asbach and Auslese Riesling Liqueur
Ginger Ale
Ice Cubes
Put 3 – 4 ice cubes in the Original Asbach Longdrink glass, add 4 cl of well-chilled A&A – Asbach und Auslese Riesling Liqueur and fill up with ice-cold ginger ale.A&A Sparkling
1 – 3 cl A&A – Asbach and Auslese Riesling Liqueur
Sparkling wine
Fill a champagne glass with chilled sparkling wine and add optional 1 – 3 cl of well chilled A&A – Asbach und Auslese Riesling-LiqueurA&A Tonic
4 cl A&A – Asbach and Auslese Riesling Liqueur
Tonic Water
Ice Cubes
Put 3 – 4 ice cubes into an Original Asbach Longdrink glass, pour over 4 cl of ice-cold A&A – Asbach und Auslese Riesling Liqueur and fill up with ice-cold tonic water.

Find Asbach Brandy in the USA at www.duggansdist.com

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