Custard Pastries with Apricots, made with vanilla custard made from scratch
Next week, it will be 18 years since I immigrated to the United States from Germany. I have fully settled into a new life, with an American husband, children, and passport. Meanwhile I still feel very much connected to my German self by the language in which I do most of my work, and the food I cook and grow in my garden. Continue reading
From our daily bread to the marzipan-covered wedding cake I made for my cousin based on Henriette Davidis’ 19th-century cookbook (which took me three days), there aren’t many things I have not tried in German baking. Springerle is one of them. Continue reading
The story of Michelle and Bill is the reverse of the saying, “The way to a man’s heart is through his stomach.” Through Michelle, Bill not only discovered German food and learned to love it. He also got into making it himself. And by making I do not mean cooking. In his free time, Bill, a police officer, brews beer, cures meats, makes bratwurst, sauerkraut and more. Continue reading
Spoonfuls of Germany 