FOOD: German ~ Deutsche Küche
German cuisine evolved as a national cuisine through centuries of social and political change with variations in regions. Southern Germany including Bavaria and Swabia, share many dishes. In Austria you will find many similar dishes. However, ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country into the present day.
Petersburger Streuselkuchen - "It's like a really fabulous cheesecake and a streusel coffeecake all rolled into one."
Käsekuchen Ingredients: for the crust: -150 g all-purpose flour -75 g butter -100 g sugar -1 egg (50 g) -a pinch of salt -seeds of half vanilla bean for the filling: -750 g quark -150 g sugar -3 tbsp lemon juice -50 g potato starch -4 egg yolks -4 egg whites (whipped until foamy) -200 g cream -seeds of half vanilla bean -milk -Springform pan (26cm size)
Caraway seeds spark the flavor of this rustic loaf that's flecked with chopped corned beef and Swiss cheese.
Bread with Jaegermeister and beer
Homemade Bavarian Pretzels recipe adapted from German Grandma 3 ½ C of flour 4 Tbl. brown sugar 2 t salt (sea salt preferably) 1 Tblsp. yeast, dissolved in the water 1 C water (120°) fairly warm but not hot. Save Now Tbl.. baking soda mixed with 1 Cup boiling water in a small bowl. 1 egg beaten with 1 teaspoon water in a small bowl. Mix water , yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if stic
Bienenstich Kuchen. Traditional German cake.