Herring Salad – German Hang Over Breakfast
New Years Day is the perfect day for a herring salad because in general New Years parties come along with lots of drinking, so the next day is a hang over day. Now we need a “Katerfruehstueck” which means in English “hangover breakfast”. A herring salad is a typical hangover breakfast because it is sour and zesty – just right for such a breakfast. Happy New Year!!
Ingredients Herring Salad
2 eggs
2 tbsp apple juice
sour cream, natural yogurt
salt, ground black pepper, 1 pinch sugar
1/2 bundle dill
2 onions
2-3 pickles preferably German pickles
2 medium sized apples
8 pickled herrings each one 50g – Find it Here –
Cooking Instructions Herring Salad
– Boil eggs, keep them for some seconds in cold water and peel them.
– Drain pickles but keep the pickle liquid.
– Mix mustard, yoghurt, sour cream, 4 tbsp pickle liquid and apple juice.
– Spice with salt, sugar and black pepper; cut dill fine and add it.
– Cut onions in rings, apples in small pieces.
– Chop herring in smaller pieces, eggs in small quarters.
– Mix onions, pickles, apples, herring and eggs carefully (it should not get mushy).
– Cover the bowl and let salad in the fridge for at least 1 hour (preferably up to one day; make it the evening before and it will be just right for the party, or the day before for New years Day).
– Before your serve the salad try it and spice it again if necessary.
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Easy German Apple Streusel Cake
This easy German apple streusel cake is one of our favorite cakes (streusel means crumbles). It can be varied with the Damson plums, peaches or apricots. It is the ultimate “Kaffee and Kuchen Cake” in Germany – what we call a typical coffee cake. The cake is easy to make, even baking beginners can be proud of themselves. Give it a shot. This is a proven recipe from Germany. Happy Baking!
Ingredients Easy German Apple Streusel Cake
Dough
300 g flour
200 g butter
1 egg
100 g sugar
lemon juice
1 package vanilla sugar, 0.28oz
OR
– How to make Vanilla Sugar –
1 dash salt and 1 tsp baking powder (preferably Dr Oetker, not baking soda)
Baking Made Easy – German Streusel Cake Baking Mix
Topping
5 medium sized apples
cinnamon to taste
For the Streusel (Crumbles): 200 g flour, 200 g butter, 200 g sugar
Baking Instructions
– Combine all ingredients for the dough, mix until everything is combined well, then knead dough until it has a firm consistency, it should not fall apart.
– Form to a ball.
– Wrap dough in foil and keep cool for at least 30 min.
– Peel apples, remove core, slice them, mix with cinnamon. Sprinkle with lemon juice (prevents browning).
– Layer a deep baking dish (Height 2 inches, Length 16 inches) with parchment paper or grease it thoroughly with butte and dust with flour generously.
– Gently press the dough into the baking dish with a rim that is about 1 inch high.
– Pre-heat oven to 350F.
– Place apples on top of the dough.
– For the streusel combine all ingredients, mix until you get a crumbly dough.
– Evenly spread the crumbles on apples.
– Bake in pre-heated oven for 20-30 min on 350 F (175C). The baking time depends on your oven.
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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 2kg
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 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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Bratapfelkuchen for the Holidays
A special German cake for the holidays is the Bratapfelkuchen – a cake that comes with whole apples and a pudding filling. A true delightful cake! Happy Baking!
Ingredients Bratapfelkuchen
250 g flour
100 g sugar
1 egg
150 g butter
1/2 package baking powder – 8g
250ml heavy cream and 500ml milk or half and half (for making the pudding)
1 package vanilla sugar, 0.5oz
1 bag vanilla pudding powder – 37g
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 with a special tool (see below). You can fill the apple with marzipan or raisins that were soaked in brandy/rum or 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.
– 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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Chocolate Spritz Cookies for the Holidays
These are so called Spritz cookies or Spritzgebäck in German, and are classic cookie for Christmas and the holidays. These chocolate Spritz cookies are quite easy to make, and you can fill them or not. Happy Baking!
Ingredients Chocolate Spritz Cookies
Makes about 60 cookies
40 g marzipan, raw – Find it here –
150 g butter
50 g powdered sugar
1 dash salt
2 drops lemon flavor
3 drops vanilla flavor – Find Dr Oetker Flavor Here –
1 medium egg
165 g flour
15 g cocoa powder, unsweetened
chocolate for the glaze
Baking Instructions
– Warm the marzipan a little so it gets soft (you could use the micro wave). Let cool off.
– Combine butter, powdered sugar, marzipan, salt and flavors and beat until smooth, then add the egg,
– Sieve flour with with cocoa, add to dough but mix very briefly because dough might become too solid.
– Pre-heat oven to 180 °C of 375 F.
– Layer baking tray with parchment paper.
– Fill dough into a frosting bag with big star nozzle and form sticks or S forms onto the tray.
– Bake for 12-13 min (medium height).
– Let cookies cool off.
– If you like you can add warmed jam on one side of a cookie and place another one onto the jam side.
– Melt chocolate and dip one end of the cookie into the chocolate.
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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, 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 Sweet Bread
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
Available Now! The German Bienenstich Baking Mix
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 Sweet Bread
– 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 baking 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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The Weckman Season
In many parts of Germany the Weckman season starts with St. Martin’s Day. What is a “Weckman” you may ask? It’s a figure that is made out of yeast bread with raisin eyes and a smile and/or a clay pipe. Bakeries make them starting around St. Martin’s Day on Nov 11 until Saint Nicholas Day on the Dec 6th. It’s a lovely tradition that is missed so much!
This sweet bread speciality has many names which depend on the region where it is originated.
Rhineland/Saarland: Weckenmännchen
Southern Germany/Austria: Krampus
Switzerland: Grittibänz or Grättimaa
West Rhineland/Ruhrgebiet: Puhmann or Stutenkerl
Kleve: Klosmann
Eifel: Märtesmann or Piefeklos
Solingen: Böxepitte
Münsterland: Kiepenkerle
Mönchengladbach: Buggenmann
Bonn: Hirzemännenchen
RECIPE FOR MAKING A WECKMAN
The dough is good for 15 sweet buns, 15 raisins buns, 8 Weckmen or 1 sweet braided bread (Zopf).
Ingredients
500 g flour, all purpose, wheat
60 g butter
60 g sugar
7 g salt
35 g fresh yeast (see below) or 1 package active dry yeast
200 ml milk
1 egg
1 egg yolk for glazing
Baking Instructions
– Place flour into a bowl, add warm milk and mix in yeast, mix a bit with flour then let raise for 15 min.
– Add other ingredients and knead until dough is smooth and not sticky.Form to a ball.
– Let dough ball raise for another 20 minutes, covered and at a warm place.
– Knead again on a baking board and form the Weckmen: Use raisins for the eyes and buttons, place them on a baking tray layered with baking paper, let sit for another 20-30 min.
– Beat egg yolk and with a baking brush, brush it all over the dough, the Weckmen or whatever you are baking.
– Preheat oven to 220 C or 350 F and bake for 10-40 minutes (time is depending on what kind of bread you are making).
TIPS
– If you want to bake raisins buns mix about 120 g raisins to the dough.
Make the dough the night before. Place dough buns on a baking tray and keep in the fridge, cover it with a moist kitchen cloth. Bake in the morning and enjoy them fresh for breakfast.
– Use the dough as base for a prune or apple cake that will be baked on a deep baking tray.
VIDEO in multiple Languages – How to Make the Weckman
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German Christmas Cookies Adventsschnitten
The season for German Christmas Cookies starts in the so called “Adventszeit”, the 4 weeks before Christmas. The recipe “Adventsschnitten” or advent cookies is a delicious recipe for this time of the year. The cookies are spiced with cinnamon and cloves, and they pair nicely with a cup of Glühwein (mulled wine) or spiced apple cider. Happy Baking!
Ingredients Adventsschnitten
300g soft butter
5 eggs (medium)
300 g sugar
rum baking essence/flavor – (see below) to taste
400 g all purpose flour
1 package baking powder Dr Oetker – 0.5oz
5 tbsp cocoa powder, unsweetened
100 g Zitronat (candied lemon) – How to make Zitronat – See below
2 tbsp cinnamon, 1/2 tsp ground cloves
200 g hazelnuts and 200g ground hazelnuts
Frosting
250 g powdered sugar
100 ml dark rum
200 g apricot jam
100 g roasted grated hazelnuts or almonds
Baking Instructions
– Mix butter until smooth. Add slowly sugar and baking rum while mixing until you get a smooth dough.
– With mixer on highest level add one egg after the other, mix for about 30 seconds.
– Mix flour with baking powder, cocoa and spices. Combine with the dough (mixer on lowest level), then add ground hazelnuts.
– Finally add Zitronat.
– On a greased baking tray (or parchment paper) spread the dough (area of 40 x 30 cm).
– Place a stripe of aluminum foil in front of the dough so it won’t overflow while baking.
– Spread whole hazelnuts on the entire dough, press them gently into the dough.
– Pre-heat oven to 180 degrees C or 325 F, bake for about 30 minutes.
Make a Special Gift – With Imported German Christmas Treats
Add Frosting
Mix powdered sugar with rum and spread it all over the hot cake, let cool off.
Final Steps
Cut cake in cubes.
Spread apricot jam over all edges and roll them in finely grated or chopped hazelnuts or almonds.
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