Ham on buttered pumpernickel with halved Mexican sour gherkins
German Schnittchen, the open-faced, bite-sized sandwiches served on a board, instead of a plate, at dinnertime, are cultural manifestations of the square, fuddy-duddy German lifestyle known as “spießig” in German. In the same ilk as garden dwarfs, if you know what I mean. Continue reading
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
Spoonfuls of Germany 