These are recipes either from my book Spoonfuls of Germany, recipes I posted on this blog, or recipes I contributed elsewhere.
Appetizers and Soups
Almost White Asparagus Soup (Spargelcremesuppe)
Beet Flan (Rote-Bete-Flan) (adapted from a recipe by Wolfram Siebeck)
Cheese and Leek Soup with Ground Beef (Käse-Lauch-Suppe mit Hackfleisch)
Chicken Soup with Royale (Hühnersuppe mit Eierstich)
Chilled Sorrel Soup (Kalte Sauerampfersuppe)
Cream of Chervil Soup (Kerbelsuppe), (from my book Spoonfuls of Germany, featured in my article in Saveur, April 2014, “Seeing Green”)
Cream of Rutbaga Soup (from my article in Plum Deluxe, “Pork and Sauerkraut Reimagined”)
Dottie’s German Potato Soup (adapted from the novel Delicate Dreams by Susanne Bacon)
Kale Salad with Pomegranate, Apples and Walnuts
Boiled Potatoes with Quark and Flaxseed Oil (Pellkartoffeln mit Quark und Leinöl), (from my book Spoonfuls of Germany, featured in my article in Saveur, April 2014, “Seeing Green”)
Coulibiac East Prussian Style (Kulibiak)
Chicken in Riesling with Grapes (Woihinkelche) (from my book Spoonfuls of Germany)
German Meatloaf with Fried Egg (Leberkäse mit Spiegelei)
Pork Loin Stuffed with Sauerkraut and Apples (from my article in Plum Deluxe, “Pork and Sauerkraut Reimagined”)
Sauerbraten (adapted from The German-Jewish Cookbook by Gabrielle Rossmer Gropman and Sonya Gropman)
Schnitzel with Pepper Sauce and Mushrooms (Zigeunerschnitzel)
Trout in Sorrel Sauce (Forelle in Sauerampfersoße), (from my book Spoonfuls of Germany, featured in my article in Saveur, April 2014, “Seeing Green”)
German Fried Potatoes (Bratkartoffeln)
Rutabaga Fritters (Steckrübenpuffer)
Spinach Buttons (Spinatknöpfli), (from my book Spoonfuls of Germany, featured in my article in Saveur, April 2014, “Seeing Green”)
Desserts, Sweet Pastries and Sweet Main Courses (Mehlspeisen)
Advocaat Coffee Cake (Eierlikörkuchen)
Almond-Apricot Tartlets (Leipziger Lerchen) (from my book Spoonfuls of Germany)
Blueberry Sourdough Cake/Scones (Schwarzbeergetzen)
Bread Crumb Parfait (Brotkrumen-Eis) (adapted from the book Sonntag in deutschen Töpfen by Wolfram Siebeck)
Bread Fritters with Hard Cider Sauce (Karthäuser Klöße mit Apfelweinsauce) (recipe translated and adapted from the book Wir haben einfach gekocht)
Buckwheat Cake with Lingonberry Filling (Lüneburger Buchweizentorte mit Preiselbeerfüllung)
Browned Marzipan Confect (Königsberger Marzipan)
Cheesecake with Rote Grütze Topping
Custard Pastries with Apricots (Puddingteilchen)
Chestnut Mousse (from my article in Plum Deluxe, “Pork and Sauerkraut Reimagined”)
Chocolate Almond Cake (Rehrücken)
Christmas Bread with Dried Fruit and Almonds (Bremer Klaben)
Elderflower Fritters (Hollerküchle)
German Cheesecake with Greek Yogurt
German Cheesecake with Peaches
Hannchen Jensen Cake (Hannchen Jensen Torte, Schwimmbadtorte)
Honey Spice Bread (featured in Women2Women magazine, Fall 2013)
Marzipan Candy (featured in Women2Women magazine, Fall 2013)
Marzipan Raisin Rolls (Rosinenschnecken)
Marzipan Truffles (Marzipankartoffeln)
No-Bake Chocolate Cake (Kalter Hund)
No-Bake Nutcracker Cookies (Nussknacker)
Nun’s Puffs (Nonnenfürzchen, Nonnenfürzle)
Passover Almond Coffee Bars (Mandelschnitten)
Plain Twisted Doughnuts (Kameruner)
Plum Cake with Marzipan Streusel (Pflaumenkuchen mit Marzipanstreusel)
Poppy Seed Bread Pudding (Mohnkließla)
Red Currants with Vanilla Custard (Rote Johannisbeeren mit Vanillepudding)
Saxonian Easter Cake (Sächsischer Osterfladen)
Spaghetti Ice-Cream (Spaghetti-Eis)
Sundae with Applesauce and Advocaat (Schwedeneisbecher)
Sweet Wedding Anniversary Pretzels (Ehestandsbrezeln, Hochzeitsbrezeln)
Sweet Yeasted New Year’s Pretzel (Neujahrsbrezel)
Sweet Potato Pockets with Apple Filling (Kartoffelmaultaschen mit Apfelfüllung)
Sweet Woodruff Ice-Cream (Waldmeister-Eiscreme)
Swiss Carrot Cake (Aargauer Rüblitorte)
Thumbprint Cookies with Red Currant Jelly (Fingerkolatschen)
Valentine’s Hearts (Herrnhuter Herzen)
Vanilla Crescents with Black Walnuts and Butternuts (Vanillekipferl)
Vanilla Pudding and Vanilla Sauce from Scratch
Wedding Cake with Almond Sponge, Lemon Curd Filling and Marzipan Decoration
Whoopie Pies with German Buttercream
Yeasted Buns with Jam Filling (Reformationsbrötchen)
Flambéed Coffee with Whipped Cream (Rüdesheimer Kaffee)
Mulled Wine (featured in Women2Women magazine, Fall 2013)
Peach and White Wine Punch (Pfirsichbowle)
Sweet Woodruff White Wine Punch (Waldmeisterbowle)
Baked Apple Jam (Bratapfelmarmelade)
Caraway Breadsticks (Kümmelstangen, “Seelen”)
Gooseberry Elderflower Cordial
Homemade Mustard with Herbs (Grüne Soße Senf)
Vanilla Pudding and Vanilla Sauce Powder
Pumpkin Seed Bread (Kürbiskernbrot)
Real Pumpernickel Bread (featured in 196 flavors, with the recipe in English and French)
December 2, 2013 at 10:06 pm
Hi-This is a wonderful quality site. Thank you! I am looking for how to prepare citron & can’t find it. Can anyone help & give me a clue?
December 3, 2013 at 8:41 am
Maureen, I have never seen fresh citron, which you would then have to turn into candied citron, a rather lengthy process. So it is best to buy it. Before Christmas, many supermarkets carry it, and usually stores specializing in nuts or dried fruit carry it year-round. The same applies to candied orange peel. If you can find the natural kind, without the chunks begin coated with high-fructose corn syrup, go for it! Hope that helps.
December 3, 2013 at 8:54 am
Hi-well I thought the citron melon recipes you posted were “citron”, but not, correct? Citron ( AKA: Buddha’s Hand”) is diff. from citorn melon I think. I think the Christmas Stollen is made with Buddha’s Hand, not citron melon, correct?? And yes indeed, candying the Buddhas Hand is very intensive, & an industry secret, far as I can tell, cuz I’ve tried to make it according to all recipes, & it doesn’t work at all. It gets mushy. I am indeed looking for a foolproof method for candied buddha’s hand, if you have anything better than I’ve tried, or more “complete” directions. So far, my recipes don’t work at all. And thank you Nadia, for your wonderful site, & for the personal note you sent! My best to you, Maureen
December 3, 2013 at 9:12 am
Maureen, Yes citron melon is indeed a melon, and citron is a citrus fruit, so they are entirely different animals. But during the old days, people apparently grew citron melon to make their own candied citron for fruit cakes etc. So that is what I did this year, as I grew citron melons in my garden and wrote about it on my gardening blog (http://mygardenerstable.wordpress.com/). But you are right, Stollen, Bremer Klaben and other German Christmas specialties are all made with candied citron, I just happened to substitute it with my homegrown stuff, which worked great. When I was browsing recipes to learn about how to candy those melons, I saw that David Leibowitz has a recipe for candied citron that looked pretty good to me http://www.davidlebovitz.com/2011/02/candied-citron-recipe/ but of course there is no way of telling until you actually try it. Good luck!
December 3, 2013 at 10:31 am
Hi-So how does the melon compare in flavor to the buddha hand? Any similarity? And thanks for David’s recipe. It’s different from the ones I tried before. His is direct-thanks. Will try soon! Happy Holidays and thank you again. M
May 20, 2015 at 4:12 am
Congrats Nadia, a great blog with great recipes. Pure German Cuisine 😉 Very recommendable!
August 23, 2015 at 8:44 pm
Wonderful website! I can’t seem to find the recipe for the delicious-looking leaf-based foodstuff in the upper-right-hand corner of the home page. What might it be?
August 24, 2015 at 9:05 am
Thanks Olivia. Those are sage leaf fritters and it is a recipe from my book (https://spoonfulsofgermany.com/book/). I have a few recipes from my book on the website but not that one. The website/blog started because I realized I had many more recipes and stories to tell that would fit in the book. That was three years ago!
September 3, 2017 at 1:06 am
You refer to Rehrücken as Hedgehog cake. We have been making an Igel, for many years which translates: “Hedgehog”. It is a simple no-bake cake constructed from Ladyfingers and buttercream–lots of buttercream, garnished with slivered almonds that I learned from my mother and have passed on to my children and grandchildren. It is ideal to make with little children and we make it every year for Easter. A Rehrücken is definitely baked and it has its own unique form. Our Easter Hedgehog can be assembled with a snout, a cute little face using raisins for eyes. He most definitely looks like a hedgehog. not a haunch of venison.
September 9, 2017 at 11:14 am
Eleanor, As a translator I know that finding the right term for a dish can be a tricky thing, unless it’s a classic like Black Forest Cake, there is often no clearcut right or wrong answer but several possibilities and it boils down to a question of personal preference. In this particular case I chose “Hedgehog Cake” instead of going with the literal translation of “Saddle of Venison” for the German Rehrücken because hedgehog is more associated with something sweet in English whereas venison suggests a savory dish. I am aware that what is commonly called Hedgehog Cake in English is the layered cake you describe but since there is no trademark on the term 🙂 I took the liberty to use it.
September 9, 2017 at 3:03 pm
Sorry, I was just getting a little defensive about our beloved traditional Easter Sunday Dessert. Perhaps, since you can take such liberties with the translation of a recipe’s title you could make up something entirely different Chocolate Porcupine, is not totally different, but is the first thing that came to my mind. PS love you book, it was given one for Christmas.
September 10, 2017 at 5:33 pm
No need to apologize, I understand that one can become a bit defensive when a food term that is clearly defined is used for something different. You’d be glad to hear that I changed it to Chocolate Almond Cake.
February 18, 2018 at 3:38 pm
Thank you for all your work with these recipes! We lived in Weil der Stadt for six years and still miss going to the Bäckerei & Metzgerei. These are a help in bringing “home” back home. Do you perchance have a recipe for Kartoffelsalat (the cold one not the hot with bacon & vinegar)?
I am making your Seelenbrot today and look forward to trying your Currywurst very soon!