Sausage vending machine in Hanover, Germany, 1931 (Wikimedia Commons).
This is my last blog post for The Year of German-American Friendship. Over the past thirteen months I have profiled people in the US from very different backgrounds and professions: a butcher, a miller, a gingerbread baker, a candy maker, a German food truck owner, the two founders of a döner restaurant chain, a food historian, and a fruit grower – all with a link to Germany.
I am wrapping my series up with Elliott Shore, who epitomizes German-American friendship and is professor of history emeritus at Bryn Mawr College. Shore is an American academic who combines in-depth study of Germany with a strong personal connection to the country. Continue reading →
Black Forest Cake is traditionally snow-white and decorated with a circle of cherries. Not my grandmother’s Black Forest Cake – hers was pink. She always made it that way, and I have never baked a Black Forest Cake using any other recipe. Whether my grandmother shared my aversion to candied cherries, or they were an expensive, unnecessary and probably hard-to-find ingredient in post-War Germany, I don’t know. As she did, I decorate my Black Forest Cake with only shavings of dark chocolate. For special occasions such as a birthday, I might reach for the pastry bag and decorate the cake with whipped cream rosettes. Continue reading →
Strawberry Vodka Mixer (Erdbeerlimes). Recipe at the bottom of blog post.
If you have been to Germany in the summertime you might have grown fond of what makes a German summer wunderbar: having a beer and a Bavarian Brotzeit at a biergarten or, if you are from Frankfurt like me, a glass of apple wine mixed with seltzer water called Gespritzter; a German barbecue (Grillabend); or scrumptious fruit desserts such as the classic red fruit pudding Rote Grütze, or the iconic spaghetti ice cream that you can find in virtually every ice cream parlor in Germany. Continue reading →