Learning My Heritage Through Cooking/Baking - The German Palette Blog at Allrecipes.com - 220274

The German Palette

Learning my Heritage through Cooking/Baking 
Jan. 30, 2011 7:20 pm 
Updated: Feb. 1, 2011 6:14 am

German cuisine is different in many ways. We don’t deep fry anything that I’m aware of. We used senf, mustard, instead of ketchup. There is pancake soup and all those sausages. The variety of sausage alone could mystify although some of them seem pretty gross to me. The main meal in Germany is generally lunch and a big breakfast with Dinner really being a light sandwich or soup. Venison used to be the meat of choice for the older generation but pork is truly taking its place in modern German cooking. Germans have many recipes that call for marinating meat for some time. This was so they could make even the cheapest meat stand out at the family meal. Fish is also a common ingredient and I grew up on those herring sandwiches with fresh cut onions and mustard. My mouth is watering just thinking about it. I truly did not know that asparagus comes in green. I had grown up on the white ones and they were a popular addition to our meals. Not to mention the things Germans do with potatoes, goodness truly the potatoes does not need to be mashed all the time. No noodle comes even close to homemade speatzle. Oh, I can’t forget the bread. I used butter even after I came to the US. I am fortunate that we live near the German bakery, Wimberger in Colorado Springs Co. I get wonderful old world style rye bread. The rolls are so wonderful and sometimes I get lucky and get fresh still warm ones. Oh My Goodness I could go through the whole baker’s dozen, lol. (That’s 13). I love nutella on any bread but it brings back special memories on German Bread.

Don’t get me started on Dessert. Boy there are so many wonderful desserts out there that don’t need that horridly sweet butter cream icing on it. European desserts tend to be light, fruity and surprisingly without any icing on them as a general rule. Even the cheesecake is wonderfully light yet so decadent.

Recipes also vary by region. I come from an area known as Bavaria. I am also fortunate enough to get my hands on my German Oma’s old cookbooks. I will have to translate them first, but I can’t wait to try some of my Oma’s recipes. Cooking German style food in America is sometimes challenging because we can’t get some of the things that are sold in Germany. Being adaptable and knowing the taste you are seeking will enable you to take any German recipe and make it taste authentic even if you had to substitute some ingredients.

This week I made German Cheesecake. Yummy!! I am perfecting this cake. If you can find Quark, it is sold on the internet in 16 oz container’s generally about $5. You will need 1 ½ containers to make one Cheesecake. I generally buy three and then make two cheesecakes, not at the same time. The quark can be frozen to be used later on. If you can’t find this a great alternative turning up in most stores today is Greek yogurt. Other then that I use German pudding so if you use Jell-O vanilla pudding and American lemon flavoring it will not taste authentic. So here is the recipe I have

Käsekuchen (German Cheesecake)

Boden (crust)
½ cup margarine
1 egg
1 ½ cups flour
½ cup sugar
½ tsp vanilla
1 tsp baking powder

1 ½ pkg Quark (24 oz)
½ cup Sugar
3 Egg yolks
3 egg whites, stiffly beaten
3 TBsp oil
1 pkg vanilla sugar
3 drops oetker lemon flavoring
2 Pkg (3 oz) Vanilla Pudding Powder
½ Liter Milk

Preheat oven to 325. Lightly grease bottom of 9 or 10 inch spring form pan. Mix together ingredients for crust until a nice soft dough forms. Don’t over knead as this toughens the dough. Press into bottom and partially up sides of spring form pan. Bake for 10-15 min or until golden. Cool.
In a kitchen aid beat Quark, sugar, egg yolks, oil and milk. Add Vanilla pudding powder, vanilla sugar and lemon flavoring. Fold in stiffly beaten egg whites. Pour into baked shell while still in spring form pan. Bake at 325 for 60-70 minutes or just until softly set. Cool completely before removing from pan.

This is actually a recipe from my Oma. I am grateful to have it. Check out Wikipedia as they have a great history and some yummy pic's. The recipe's here, are some of my fav’s. I can’t wait to try to make some of them and to share it all with you. I will work on getting pictures up as well.
Jan. 30, 2011 7:45 pm
Thank you for the trip back to Germany. My aunt was from Bavaria and she introduced me to beautiful dense breads and a how to love spargle!
Jan. 30, 2011 8:24 pm
Love your blog! Have you checked out the Food Networks new reality show Recipe to Riches! You could win $250,000! I found the details and entry form at www.recipetoriches.ca I should enter my butter tart recipe!!!
Jan. 30, 2011 9:29 pm
Vanessa, what a Lovely and Bubbly personality you have! I can read it in your wonderful log:) My Grandmother always said we were part German but didn't claim it cuz of a Certain Tirant(an inch wide mustach ring a bell?) LOL I claim it and every chance I get, I go to Alpine Village here in LA, 15 minutes from my house and get sausages,spicy mustard, kraut and that fabulous rye bead you mentioned! OMG, I am salivating! My Most succesful cheesecake was a German cheesecake from this site. Yep, I went to get the Quark and it was Stupendious! Which reminds me, I should do another one for Super Bowl and at the same time get more sausage and fixings. for my crust, I found these little rolled cookies and crushed them up and added a bit of cinnamon to it and pressed it in the cake pan, linned with foil. Baked it in a water bath too.Perfection on a plate! yummy blog and soo nice to meet you Vanessa. I hope to you soon. Thank You!
Feb. 1, 2011 6:14 am
Wow! thank you everyone.I hope we can share and inspire each other to culinary exception. Hope to see you back soon!
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About Me
I am married to my high school sweety and we have 3 boys, in their teens. I have been cooking since I was a young girl and learned to cook by sight.It had to look "right" . That is still how my mom gives directions for recipes. I am of German descent and hope to increase my german cooking/baking repretoire.
My favorite things to cook
Pastries and german cuisine are my tendencies. I love trying new things. I love fresh baked bread, yummm.
My favorite family cooking traditions
German pancakes, Paprika schnitzel and speatzle,
My cooking triumphs
Tiramasu Cake...yummm!!! everyone always requests it. I absolutly love that people love something I made.
My cooking tragedies
My sister raved to some German ladies that I made "out of this world" German Cheesecake. I made them a cake, since they HAD to try it. Turns out I forgot the sugar, no one ate it. I am still embarrased about that. Definetly a lesson learned.
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