German Weckmann Sweet Bread Nikolaus
The German Weckmann Sweet Bread for St Martin’s Day is an old German tradition. Plural of a Weckmann would be Weckmänner, and there is no direct translation. It’s sweet bread formed to a Nikolaus type figure. In some regions the Weckmann is not a figure, it’s a roll. Another name would be Stutenkerl, Klausenmann, Grittibänz (Swiss) or Dambedei.
You can make them either for Nikolaus Day (Dec 6) or for St. Martin’s Day (Nov 11, especially in the Rhineland). There is a parade and children love it because they can carry the lanterns in the darkness. Every child gets a goodie bag which includes a Weckmann.
These sweet bread figures represent also the Saint Nikolaus, and you can get them at that time in every German bakery which include a clay pipe. Unfortunately I was not able to locate a seller for these clay pipes in the USA. I guess you have to make the Weckmänner without the pipe. Happy Baking!
Ingredients German Weckmann Sweet Bread
(for 4-6 Weckmänner)
250 g Quark (or 125 g sour cream and 125 g cream cheese)
1 egg
125 g sugar
1 package vanilla sugar, 0.5oz) – How to make Vanilla Sugar –
1 package baking powder Dr Oetker, 0.3oz – Find it here –
400 g flour
raisins, egg yolk
Baking Instructions German Weckmann Sweet Bread
– Mix flour with baking powder.
– Mix quark, egg, vanilla sugar and sugar, then add the flour. Knead it until you have a smooth dough. If the dough should be too firm add some tbsp milk.
– Make 4 Weckmen: Roll dough (thick as a finger) size 20cm x 10cm
– Cut in on both sides for the arms, cut a triangle for the legs.
– With remaining dough make the head.
– Press raisins for the eyes into the dough. You also can make a nose and buttons. If you have the ceramic pipe place it into the part of the head where the mouth is.
– Pre-Heat oven to 350 F.
– Beat an egg yolk, and with a baking brush spread it all over the bread.
– Lightly oil a baking tray (or layer with parchment paper).
– Bake them for 30 min on 350 F. Watch out so they will not get brown; cover with foil to be on the safe side.
If you want to fill 2 baking trays reduce temperature to 340 F, the baking time will be shorter.
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Koelner Kruestchen -Toast Hubertus – Best Rhineland Snacks
Today we like to show you what snacks you can get in the Rhineland: Koelner Kruestchen Toast – Hubertus Kölner. The Krüstchen is a specialty from Cologne and it is a pork schnitzel placed on a slice of bread with a fried egg on top. These kind of toasts are very popular in the pubs of Cologne, the so called “Kneipen”. Enjoyed with a glass beer, a Koelsch.
Kölner Krüstchen is a great snack that can be made fast, you just have to make the schnitzel: Click here for the Wiener Schnitzel recipe
The name Krüstchen means “crunchy bread” in German and is a typical expression of the Rhineland. The best is to make more Schnitzel the day before for dinner, and keep some for next day, so you can make the Kölner Krüstchen. The used Graubrot is a mix of rye and wheat flour (Mischbrot) and you may find it in International or Mediterranean or Eastern stores. You can use wheat or rye bread instead. We are sure it tastes delicious on wheat toast. Another toast variation is the Toast Hubertus which is also called Jaegertoast. Happy Cooking!
Ingredients Koelner Kruestchen
1 slice bread (rye, wheat or “Graubrot”)
butter
1 slice cooked ham
1 ready made Schnitzel
1 onion to make fried onions
per slice 1 fried egg
Cooking Instructions Koelner Kruestchen
– Toast bread, spread it with butter.
– Fry sliced onions until they are brown (in some butter).
– Place on top:
1 slice of ham, 1 schnitzel, fried onions and on top the fried egg.
Ingredients Toast Hubertus
2 slice toast bread
2 pork fillets (Schweinemedaillons)
salt, pepper to taste
1 inch thick slice of herb butter
heavy cream
fresh mushrooms
2 slices of cheese that melts well
Cooking Instructions Toast Hubertus
– Cut the filet if necessary in slices.
– Spice the meat, brown evenly on both sides. Set aside.
– Prepare and slice mushrooms.
– In the same skillet saute sliced mushrooms.
– Toast the bread.
– On each slice of bread place 1 filet, add mushrooms on top, and a sl;ice of cheese.
– Broil on high heat briefly.
Video on How to make the Toast Hubertus
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Zwieback Apple Schlupfer – German Swabian Dessert
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).
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Dead Eyes Creepy Halloween Drink
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!
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.
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German Pumpkin Cake Bread
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!
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.
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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) – 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.
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German Pineapple Sauerkraut
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!
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.
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Orange Cake
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.
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.
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