'German' on Serious Eats

Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort. More

Chicken Schnitzel

Schnitzel is often made with pork or veal, but using thinly pounded chicken breasts makes this an ideal lighter main course for summer. The coating of flour, eggs, and breadcrumbs gets crisp and golden in the pan, and the short cooking time produces an extra juicy chicken cutlet on the plate. More

Pretzel Rolls

These yeasted rolls are boiled and then baked, so they have the wonderfully chewy texture of pretzels and a dense, faintly sweet crumb. Their dinner roll size makes them perfect to have alongside your schnitzel, or even as a snack with your first beer. More

Braised Red Cabbage with Apples and Raisins

This colorful side dish is a study in contrasts. Braising cabbage in apple cider brings out its natural sweetness, while finishing it with apple cider vinegar adds a pleasing acidity. Thin sticks of gala apples adds a bit of crunch and tart flavor, while raisins absorb the cider to become sweet and plump. This dish pairs perfectly with a glass of cloudy, straw-colored hefeweizen. More

Peach Kuchen

Küchen simply means "cake" in German, but it often refers to a not-too-sweet confection that's similar to American coffee cake. This version uses sour cream to keep it extra moist and a heavy dose of cinnamon to give it flavor. Slices of juicy peaches make the perfect topping. So while adding a scoop of vanilla ice cream might not be traditional, it's certainly welcome. More

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