Spoonfuls of Germany


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Gooseberries demystified: No goose involved but German roots

The notorious German precision and efficiency transpires in the language, too. Zartbitterschokolade (bittersweet chocolate), Hähnchengeschnetzeltes (sliced chicken in cream sauce), Sauerkirschmarmelade (sour cherry jam)… why use several words if you can pack it into one long composite noun?

A German food word that could not be more spot on is Stachelbeeren (gooseberries). Continue reading

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German baking in America

Dresdner Eierschecke

Practice makes perfect, or, as you say in German, “Übung macht den Meister”. Well I wouldn’t dare to say that my baking is perfect but baking several times a week, and having baked hundreds of different recipes from the classic German baking repertoire in my almost 19 years in America, I have a pretty good handle on how to bake authentic German cakes, cookies and other pastries, and with readily available ingredients. Continue reading


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Rote Grütze, the dessert misnomer

Rote Grütze Cheesecake slice

There is no beating around the bush: Rote Grütze, one of the most delicious German summer desserts, has an ugly, unappealing name. Literally, Grütze means “grits” in English. To German ears, Grütze sounds actually worse than that; it evokes associations with Continue reading