We made this last night - delicious!
The Verband deutscher Prädikatsweingüter (VDP, an association of the some of the best wineries in Germany, including Stein and Leitz which are mentioned in the article) changed their labelling system - the system you introduced above is almost gone (as of this year it will not be used by VDP wineries anymore). The new system focusses on the growing area (very detailed, the specific Lage (a part of a hill or area) is mentioned). Perhaps you should introduce the new system as the old system will not be helpful much longer.
@smprada: The German word corresponding to canederli would be Knödel (graphemically very different but phnetically close). Knödel translates to dumpling, and in many parts of Germany would refer to any kind of dumpling (other parts distinguish between Knödel and Klöße (which would be made of potatoes)).
Thank you, Joshua! This was a great column.
Hearing that Berliner Weisse is hip in the US is funny: In Germany Berliner Weiße is not hip at all. There are only very few breweries (a medium-large one (Berliner Kindl) and a number of microbreweries) that still make it and every year they say that they might discontinue making it. It will often be served either with raspberry syrup (Berliner Weiße rot) or with woodruff syrup (Berliner Weiße grün).
(I don't like it at all. The Berliner Weße glasses are pretty, though.)
five different kinds of fresh sausages in one day
pasta with vegetables fresh from the garden; which vegetables depends on the season
We will make this for christmas - looking forward to it :-)
What did you serve with it? I was thinking of quinces and perhaps white beans with thyme - any other ideas?
Stollen is wonderful!
German Stollen will not contain cranberries (they don't grow in Europe (at least they didn't when the recipe developed)). It needs a few weeks to sit (tightly wrapped) so it would have been made in November.
Many Stollens (though not all of them) have a log of marzipan in the middle.
Thank you for this recipe. It's important to add the potatoes to the dressing while they are still really hot.
Many potato salads in Southern Germany (Swabia rather than Bavaria) omit the bacon but add thinly sliced cucumbers (fresh, not pickled) - very fresh tasting and a wonderful side for fattier meats.
Thank you for this useful little guide!
Wouldn't it be better to use the International Phonetic Alphabet (IPA) for giving the pronunciation of foreign words? I know it might take a minute to get used to but it is much more accurate (and in essence much easier) than the pronunciation in 'English' syllables.
my ordering style (if you could call it that) is 'spontaneous'. Often I go out thiinking that I want something specific (a pizza, say) and then I read the menu and some completely different dish just speaks to me and I order that instead. :-)
Dry it for winter. In addition to the many culinary uses thyme syrup is a very nice couph 'medicine'.
Great guide! Vanille & Marille is simply wonderful (I fortunately live close to their Steglitz location - sooo good).
Small typo: Merringdam -> Mehringdamm
I make many kinds of jams and jellies that use fruit from the garden: strawberry-rhubarb, elderflower (in apple jelly), elderberry-pear, mirabelle plum, apple, cherry - it's difficult to say which one is my favourite. If I *have* to decide: quince jelly.
@CandiRisk: You are very welcome for lunch, but it'll be in Berlin :-)
(perfect weather, we could sit in the garden)
The sour cherry sauce is easy: cook 1 cup or so of whole pitted sour cherries and about 1 cup of the broth (from cooking the tongue), thicken to your liking with corn starch (I like my sauce fairly thin). Don't overcook the cherries. My broth was very flavourful (and salty enough) so that I didn't have to add anything. The cherry tongue pairing is great.
Again: Thank you so much! I simmered the tongue for two more hours and it became very tender. Served it with a horseradish-mustard sauce and a sour cherry sauce (the abundance of sour cherries from the garden being the reason for making this dish in the first place) - it was delicious. I still have some cold tongue for sandwishes. This will definitely be made again :-)
Re vinegar: The court bouillon contained (a lot of) white wine - perhaps the acidity of that was sufficient (?)
Thank you so much - I just put the pot back on (3 hours was what my butcher told me when I bought the tongue). Let's hope that it will get tender! I'll report.
bleu de kuh
(you need to know German to understand why)
Made this last night - a really beautiful simple drink, thank you! Perhaps you should note in the recipe that the amount of rhubarb syrup is for more than one drink (I got about 8 oz).
Thank you for this recipe. We made this last night, very nice - fresh & delicious. Even better with a bit of yoghurt (mixed in on the plate, not before).
something different - very elegant: sous vide (with just a littel butter, salt & white pepper in the bag, 132 F, about 20 minutes - it's actually a fast sv recipe) with beurre blanc (anything is good with beurre blanc :-)) - together with potato gratin or Kenji's mashed potatoes
I love making and giving jam, jelly, chutney, cordial etc. - all from fruit or vegetables from my garden (or sometimes my parent's garden because they have the quince tree)