Zwiebelplootz is a traditional onion tart from Franconia Germany where it is traditionally eaten in the fall while drinking fresh wine.
Red cabbage with apples is a traditional German side dish for pork roast and other roasts Christmas goose turkey and game. It tastes even better when reheated so I usually make it the day before. It is a staple on most people's home for Christmas dinner.
Marzipan potatoes are a classic Christmastime treat in Germany called Marzipankartoffeln. They are easy to make from homemade marzipan and are gluten free. Marzipan potatoes should be stored in an airtight container and will keep in a cool place for a month.
This quick and easy tomato salad can be made in advance as it tastes better if it gets to marinate for at least 30 minutes in the fridge (but you can also eat it right away). This is the classic preparation for tomato salad in Germany.
Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.
This recipe is over 150 years old and has been baked by my family for many generations for Christmas. They are much easier to make than other lebkuchen and ingredients have been updated to what's available now. They are made with almond flour hence are gluten free and also contain no dairy.
Flammkuchen or tarte flambée is a pizza-like flatbread topped with cream onions and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies Flammkuchen is mostly eaten in autumn served with a glass of new white wine.
My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.
Fell in love with these during my time in Germany and I've craved it on a regular basis since.
This is an adaptation of a recipe I found that has been changed to make it a little quicker and easier. It tastes just like the sauce served on the fried bratwurst at my favorite local German restaurant. Use hot curry powder if you like it a bit spicier or add some cayenne for a kick.