Who doesn’t love hot chocolate? The popular hot winter beverage can be made with dark or with white chocolate. Here’s the recipe for a German Hot White Chocolate – Simply irresistible. Happy Cooking and Happy Holidays!
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
– Bring the milk to a boil, then remove from stove.
– Break chocolate into small pieces and add to hot milk.
– Mix until chocolate has melted completely. If you still have some chocolate pieces heat the milk again.
– Add the liquor, mix well and pour into glasses or cups.
– Beat heavy cream but not firm, it should be creamy.
– Place cream on top and sprinkle with cinnamon.
The Black Forest Gugelhupf is a German cake that is containing sour cherries and Kirschschnaps, the famous brandy from the Black Forest. If you don’t want to use the brandy you might want to add some rum flavor which contains no alcohol. The cake should be made in a Gugelhupf form (Bundt form) but if you don’t have one you can use a round baking form that has a hole (10 inches) in the middle, see below. Trader Joes or Aldi carries sour cherries. Happy Baking.
1 jar (24oz) sour cherries
60 ml Kirschschnaps (Cherry Brandy), alternatively rum flavor
100 g semi-sweet chocolate
200 g butter
300 g sugar
1 dash salt
400 g flour
3 tsp baking powder
100 ml milk
2 tsp cocoa, unsweetened
1 package vanilla sugar 0.3oz – How to make Vanilla Sugar –
250 g powdered sugar
some butter and flour for the form
– Drain cherries and drip with 30ml Kirschschnaps (brandy).
– Melt chocolate in double boiler.
– Mix soft butter, salt and sugar, add one egg after the other.
– Mix flour with baking powder, add alternating with milk.
– Part dough.
– In one part add cherries, the other part mix with molten chocolate, 1 tsp cocoa and vanilla sugar.
– Grease gugelhupf form and dust completely with flour.
– Fill in light dough, on top fill dark dough, with a fork go through both dough in spirals.
– Pre-heat oven to 350 F, bake cake for 60-70 min.
– Mix powdered sugar with remaining Kitsch Brandy and 2 tbsp water.
– If you like a two-colored glaze mix half of the glaze with 1 tsp cocoa.
– When cake is done add glaze(s) on top.
Try these German Rum Pot muffins – It’s a German recipe and you would need to have fruit from the rum pot, or Rumtopf in German, to make these delicious muffins.
Rumtopf is a German dessert that is served during the winter months. It is a mixture of various kinds of fruit, rum and sugar that is in a large stoneware pot (the rum pot) and will be matured for several months until the fruit is very soft and completely saturated with rum.
Making a Rumtopf is easy you just need to be patient and don’t eat it before it has reached the final result after 2-3 months.
You can use many fruit for the Rumtopf – Click here to Go to the Rumtopf recipe – Happy Baking!
60 g butter
50 g sugar
1 package vanilla sugar 0.5oz
50 g potato starch or Mondamin
70 g flour
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee) or alternatively red currant or apricot
paper forms for muffins
– Mix sugar, butter, vanilla sugar and egg and beat until bubbly.
– Mix flour, starch and baking powder and add to dough.
– Let the fruit from the rum pot drip and add to the dough.
– Place muffin forms into a muffin tray.
– Fill forms 2/3 with dough.
– Bake in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
– Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.
German Beef Rouladen (or beef rolls) is a very delicious and popular German recipe. It is not only popular during the holidays, it is served for Sunday lunches when the whole family and friends get together. They are called in German “Rindsrouladen”.
The German beef rouladen are filled with bacon, onions, mustard and pickles, and are wrapped in thin sliced beef.
Served with mashed potatoes or Spaetzle and red cabbage, and a glass of red wine makes a delicious German dinner. You can get German pickles from the US brand Kruegermann or at Big Lots, and many local supermarkets carry the German brand Hengstenberg. You will find German mustard and pickles especially during the Oktoberfest season. Happy Cooking!
– 1 1/2 pounds flank steak (calculate 1 piece each person; if you can get it from a German butcher already sliced; if not slice it as thin as possible, about 1 cm or 0.5 inches thick)
– Dijon mustard or German style mustard, enough to spread a thin layer on each piece
– 1/2 pound smoked bacon (Speck) cut in thin slice (per slice meat 1 slice speck)
– 4 medium sized onions
– 3-4 pickles (preferably German pickles like from Hengstenberg or Kruegermann)
– 2 1/2 cups water (as needed)
– red wine to taste, about 1/4 cup or more
– 2-3 tsp clarified butter
– 1 celery stalk
– heavy cream or crème fraiche for the gravy
– some dry red wine for the gravy – optional but adds a nice taste
salt, pepper, mild or sweet red pepper (paprika) to taste
– Cut the meat in 6 rectangular pieces, 1 cm or 1/2 inches thick, pound the meat if it is too thick.
– Spice them with salt, pepper and red pepper (paprika) on both sides.
– Spread mustard on the spiced side.
– Place one thin sliced bacon stripe on top.
– Chop pickles and onions. The pickles can also be sliced very fine.
– Add onions and pickles on the meat, then roll the slice.
– Use sewing cotton or metal picks to prevent that they fall apart (don’t forget to remove them before serving).
– Heat the oil in a frying pan and fry the rouladen from all sides really well.
– Add celery leaves and another onion and quench it with water (or if you like you can use red wine instead).
– Put on the lid and let it simmer for at least 1 1/2 hours (the meat should be very tender and might need cook longer, depending on the meat).
Tip: Turn Rouladen one time and add more liquid if needed. Important is that Rouladen should be always covered with liquid so they won’t get dry.
And always after a good meal… Available here
– Place the Rouladen on a plate, cover with a lid or foil, keep warm in the oven while making the gravy.
– Use the liquid with all ingredients, mix it very well, pour through a fine sieve.
– Mix, depending on how much liquid you have, 2-5 tbsp flour or potato/corn starch with a bit of cold water or red wine, add to the beef juice.
– Add some heavy cream or crème fraiche to the liquid.
– Bring gravy to a brief boil. Should the gravy not have thickened, add some more starch.
– Attention: Never use hot water with the starch otherwise it will clump.
If needed add some salt and pepper or 2 table spoon tomato paste (adds a nice darker color).
If you don’t want to make the gravy from scratch use some instant gravy and stir it up with some cream.
Serve it with mashed potatoes and vegetable (red cabbage or peas/carrots mix) or Spaetzle.
To save time for the next meal, make the double amount and freeze the rest (without the metal picks of course).
Instead using yarn to hold the rouladen together, you can use special rouladen skewers or rings that are available at Germanshop24.com.
Fall and winter is the time for German baked apples – we call them Bratäpfel. Make sure to use big enough apples and serve them with your favorite items: whipped cream, vanilla ice cream or vanilla sauce. Or maybe all three together! Happy Cooking!
2 big apples
2 tbsp chopped almonds
some lemon juice
2 tbsp raisins
1 tbsp powdered sugar
1 tsp cinnamon
100 g soft butter
– Pre-heat oven to 420 F.
– Soak raisins in rum or apple juice until they have softened.
– Cut of lid.
– Remove the core from the apples.
– Drip lemon juice into the apple.
– Drain raisins (if soaked in rum you can add it to the filling).
– Combine very soft butter with almonds and raisins, add a bit of lemon juice, cinnamon and powdered sugar to taste.
– Fill it into each apple.
– Place each apple into a single fire proof form (ramequin form) or if you have more than 2 use a rectangle form.
– Place in oven and bake for 40 min. Cover with aluminum foil after 20 min.
– Melt some butter which you can drip over the apples.
Serve right away.
The baked apples taste wonderful with vanilla ice cream, whipped cream or vanilla sauce
Try this German Old Fashioned Beef Stew and you will be surprised how tasty it is. It is spiced with some exotic spices but this is the difference to all other stew recipes. Makes a great family dinner, or for festive occasions and Sunday lunches. The recipe is from the medieval times, around 1300,, from the Viandier de Taillevent, a recipe collection from the Middle Ages. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. In German we would call it “mittelalterlicher Rindseintopf oder Gulasch”. Happy Cooking!
1 kg beef stew
100 g Speck (german bacon)
1 garlic clove
½ liter red wine (fruity note)
2 tbsp lemon juice
1 tsp of each ginger, ground and cinnamon, ground
1 dash cardamom
salt, pepper to taste
some beef broth if needed
– Cut Speck into very small cubes, place in a non-stick pan and on lower heat fry so all grease will be liquid.
– Peel onions, garlic, chop fine, add to the bacon. Fry until onions are transparent.
-Add the meat that you need to cut into cubes if it is not already cut.
– Brown the meat on high heat evenly.
– Spice with salt and pepper to taste.
– Place cloves in a small sachet, add with wine to the meat.
– Cover with a lid and let simmer for about 90 min (depends on the meat quality).
-Add lemon juice and spice with the remaining spices.
If the fond should be too thick add some beef broth and bring to a brief boil.
Serve with red cabbage, ribbon pasta, Kroketten, mashed potatoes, dumplings or Spätzle.
The German lentil soup is a classic among all German soups. We tried out several options: Using lentils from a can and dried ones. We came to the conclusion: Dried lentils are the best. You can reduce the cooking time when soaking them the evening before in water, and let them sit over night. Just just need to boil them the other day in the same water.
In Germany these recipes such as Lentil Soup or Split Pea Soup are called “Eintopf” which means literally “One pot”. The fact that all ingredients are cooking in one pot at the same time, makes cooking easy. Just stir frequently and, if you use sausages, add the sausages five minutes before the soup is ready. It is also easy to make a vegetarian dish by not using the bacon and sausages. Happy Cooking!
2 cups dry green or brown lentils
1-2 medium sized potatoes
1 medium sized onion
2 thin slices of German Speck (Bacon or smoked ham)
1/4 celery root
2 celery stalks
1-2 tsp sunflower or safflower oil
Purified or spring water as needed
2 tsp mustard, preferably German
Thyme and/or marjoram to taste
2 bay leaves
Salt, fresh ground pepper to taste
2 tbsp parsley, chopped
2-4 tbsp White Wine Vinegar (or to taste)
4 Wiener or Frankfurter Sausages
– Wash dried lentils, then soak them in water the day before. They should be covered with water. Let sit covered over night.
– Peel potatoes and cut them into small cubes.
– Cut celery root, stalks and carrot in small pieces.
– Chop onion, cut ham in small cubes.
– In a medium to big sized pot heat oil, add onions and saute for 1 minute.
– Use lentils with the soaking water, add to onions. Fill up with water if you don’t have enough (lentils soak up the water, so you need to add some, lentils should always be covered with water).
– Add potatoes, carrots, celery, and bay leaves. Add some more water if needed.
– Bring to a boil, let simmer (covered with a lid) on low heat for about 1 hour until lentils are very soft. Do the test, if they are not soft, let them cook longer.
– While the soup is cooking, add mustard, vinegar, herbs, salt and pepper to taste.
– Stir frequently so it won’t stick to the bottom of the pan. Add some water if the soup gets too thick.
– 10 minutes before the soup is ready add the sausages to warm them in the soup. Of course you could boil them separately but the typical way is to cook them in the soup.
– If you want cut the sausages into pieces, and add them to the soup until they are cooked.
– Add parsley before serving.Serve the lentil soup with fresh farmers bread and butter. In Southern Germany the soup is combined with the Southern pasta specialty “Spaetzle”. In this case you would cook the Spaetzle separately and serve them with the soup.