Rotkraut & Kartoffelknödel
There are many traditional Christmas meals in Germany (often influenced by different regions), among which you’ll find for example roasted goose, Rinderrouladen (braised beef rolls), Kartoffelsalat & Würstchen (potato salad & sausages), Sauerbraten (beef or pork roast marinated in vinegar) and many more. But there are certain elements that are present on many tables at Christmas: Rotkraut & Kartoffelknödel (braised red cabbage & potato dumplings). They’re classic side dishes for all kinds of roasts and braises - the spices in braised cabbage complement many kinds of meat and potato dumplings are the perfect vehicle for sauces and gravies.
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© A. Wegerle/Aim Pé
Rotkohl closeup
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© A. Wegerle, Aim Pé
Rotkohl, Knödel, Roulade from above
Download the recipe here (in French) :
Zimtsterne & Spritzgebäck
Plätzchen (“little cookies”) play a big part in Germany’s culinary Christmas traditions. They’re little cookies that the whole family bakes and enjoys together in big quantities during the holiday season. It’s the perfect opportunity to get together in the kitchen and enjoy some sweet treats. Among the all-time Plätzchen classics you’ll find Zimtsterne, Spritzgebäck, Elisenlebkuchen, Kokosmakronen, Vanillekipferl and Buttergebäck (to name just a few).
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© A. Wegerle
In the beginning was the dough: cinnamon stars.
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© A. Wegerle
Spritzgebäck on its way to the oven.
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© A. Wegerle
All done: Zimtsterne and Spritzgebäck
During this first of two cooking workshops in December, our chef Annika will introduce you to the German Christmas tradition of Plätzchenbacken (“cookie baking”) by showing you how to make two kinds of classic Plätzchen:
Zimtsterne (cinnamon stars) and
Spritzgebäck (shortbread cookies).
Download the recipe here (in French) :
Käsespätzle
Spätzle are probably one of the most famous dishes of German cuisine. These irregularly shaped “noodles” (sometimes also described as dumplings) originated in the southern region of Swabia and are a traditional side dish to meats. However, they can very well hold their own as Käsespätzle: they get smothered in melted cheese and topped with crunchy Röstzwiebeln (caramelised onions) and fresh chives.
During our November workshop, chef Annika showed how to prepare this iconic German dish.
Download the recipe here (in French):
© A. Wegerle
Asparagus
May is all about asparagus in Germany and you’ll find this wonderful vegetable (in Germany most often in its white version) prepared in all shapes and forms: as salads & soups, with potatoes and Sauce Hollandaise, roasted, and so on.
In this workshop, Annika combined elements from different traditional German recipes into one fresh spring dish: green asparagus, rolled savory pancakes with ham and green sauce.
Green sauce is originally from Frankfurt and is traditionally eaten cold with boiled potatoes and hard-boiled eggs. It gets its beautiful green colour from seven different kinds of fresh herbs.
The savory pancakes Annika will show us how to make are a typical side-dish for asparagus she grew up eating. They’re often rolled with ham, but can also be enjoyed plain.
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© A. Wegerle
Green asparagus, fresh from the farm
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© A. Wegerle
May is all about asparagus in Germany and you’ll find this wonderful vegetable (in Germany most often in its white version) prepared in all shapes and forms: as salads & soups, with potatoes and Sauce Hollandaise, roasted, and so on.
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© A. Wegerle
The savory pancakes are a typical side-dish for asparagus she grew up eating. They’re often rolled with ham, but can also be enjoyed plain.
Download the recipe here (in French):
