Next time you make a batch of hot fries, toss them in this German-style French Fry seasoning or Pommesgewürz. It transports me straight back to the public pool in Mertesdorf, where I used to order a big cone full of these with mayo.
Don't confuse this Donauwelle German cake with another German chocolate and cherry cake called Schwarzwälder Kirschtorte. While the ingredients are similar, the Donauwelle is typically baked as a sheet cake, and then gets a pudding-based buttercream and chocolate glaze finish. So worth the effort!
It's hard for me to believe that I used to despise fish! This dish has it all! Wild-caught cod (in German Kabeljau) battered in a fluffy Hefeweizen batter, then fried until perfectly crisp. Drizzle with some fresh lemon juice and enjoy with a simple, homemade remoulade sauce.
Ever since things started heating up in Kansas City, all I have been craving are SALADS (and lots of ice cream... cold things, you get it). This salad boats with simple, but powerful flavors of the peppery watercress, refreshing cucumber and warm citrus from the grilled apricots and the RIESLING and apricot marinated, grilled chicken.
I said cream puffs. But don't fall asleep yet. These Windbeutel, or German mini cream puffs, are not your everyday kind of cream puff. The Pâte À Choux is made using White Chocolate Cream Liqueur, the whipped cream uses Strawberry Cream Liqueur, plus did I mention the strawberry-rhubarb compote? Total game changer!
I vividly remember spending time in my Oma Sieghilde's kitchen baking this German Baumkuchen cake. Baumkuchen is a layered, Marzipan-flavored cake that, when sliced open, looks like the rings on a tree trunk. A blueberry-lemon glaze goes atop of my version.