Spoonfuls of Germany


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My grandmother’s Black Forest Cake is both pink and German

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

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Fifth generation is a charm

Kevin Miller

Steigerwalt, Ohl, Helfrich, Zimmerman… the surnames of many of our neighbors here in Pennsylvania Dutch country are utterly familiar to my German ears. Some locals, such as my friend Todd, can trace their ancestors back to the mid-1700s when Germans first settled in our township. Continue reading


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How #AmericaCooksGerman

Photo credits (clockwise): @nikkioutwest, Kristl Walek, Dan Schneider, Eleanor Oliver, Sandra Atanackovic; (center): @michellecialone, Sandra Atanackovic, @kurtrosetree.

There’s no beating around the bush – German cuisine is neither hip nor cool. The Washington Post, in a March 2018 article entitled “Grandma’s food’: How changing tastes are killing German restaurants”, explained well why German restaurants in America, some of them over 100 years old, are closing all across the country. Their clientele is simply disappearing, and the grandchildren of their loyal customers, while they might visit Berlin, viewed as the most exciting city in Europe, they don’t return with a craving for German food that makes them seek out the German restaurant in town. Nor do millennials hurry to the kitchen to cook something German. Continue reading