Rhineland-Palatinate

Fasnacht is a fried doughnut of German origin in Pennsylvania Dutch cuisine, served traditionally in the days of Carnival and Fastnacht or on Shrove Tuesday, the day before Lent starts. Fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during Lent. The Pennsylvania Dutch in the area surrounding Lancaster, York, Lebanon, Berks and other PA Dutch counties in Pennsylvania, celebrate Fastnacht. Most chain supermarkets in eastern Pennsylvania offer fasnachts. A similar culinary treat is the Polish Pączki. Pączki are traditionally eaten in Poland on the Thursday prior to Fasnacht Day, although in Polish communities of the US, the tradition is more commonly celebrated on Fasnacht Day. Commonly pączki are round, rather than having straight sides, and they are filled with jelly, or creme filling. In parts of Maryland, the treats are called Kinklings, or "Kuechles" (not to be confused with kichel) and are only sold in bakeries on Shrove Tuesday. The German version is made from a yeast dough, deep fried, and coated or dusted in powdered sugar or cinnamon sugar; they may be plain or filled with fruit jam. Pennsylvania Dutch fasnachts can often be potato doughnuts, and may be uncoated, dusted with table sugar, or powdered with confectioner's sugar. Some purists insist that the uncoated pastry be eaten drizzled with honey.

Pastry cream or vanilla custard/pudding mixed with whipped cream and topped with chocolate shavings, may include rum, almond extract, nuts, berries

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Kirschenmichel is a traditional dessert of German cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hesse. It is kind of a pudding and similar to bread pudding and bread and butter pudding. The dessert consists of bread that is a few days old which is kneaded into a dough with butter, milk, egg and sugar. Sour cherries or sweet cherries are folded into the dough and the mixture is baked in a casserole dish. Prior to serving the dessert is topped with vanilla, cinnamon, almonds and clove and is then served hot with vanilla sauce custard. Although traditionally a dessert, it can also be found as main dish after an appetizer soup.

Magenbrot is a small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. The name of the dish directly translates to "stomach-bread" as it is believed to help improve digestion. This recipe first appeared in Swiss cooking books in the late 18 century. It is usually sold in Christmas markets in northern Switzerland and southern Germany. It is known by many names including Honigkuchen [de], Gewürzkuchen, or Kräuterbrot. Magenbrot is known for its diamond shape and dark brown exterior in Germany, and its bread slice shape in Switzerland. This pastry is made with flour, wheat, baking soda, star anise, cinnamon, cloves, and nutmeg and sweetened using honey and sugar. Candied orange, lemon peel, and hazelnut are also added for flavoring. Some types of Magenbrot are coated with a sweet Cocoa glaze.

Triangle hazelnut shortbread cookie

Prinzregententorte is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze. Prinzregententorte is very popular in Bavaria, Germany, and available in cake shops all year round. The cake is named after Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser. A Prinzregententorte originally had eight layers of both cake and cream, so as to represent the eight districts the Kingdom of Bavaria once had. Since one of those regions, the Palatinate, was split off from Bavaria and merged with surrounding lands to form the new federal state of Rhineland-Palatinate by the American Military Government after World War II, which the locals later confirmed in a plebiscite, the double-layers were subsequently reduced to seven.

Sweet puff pastry danish with custard, commonly includes fruit

Spaghettieis , or spaghetti ice cream, is a German ice cream dish made to resemble a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese. Besides the usual dish with strawberry sauce, one may also find variations like ice cream with dark chocolate and nuts, simulating spaghetti carbonara instead of spaghetti bolognese. A few American variations on the recipe also exist that utilize small pieces of brownies to make the spaghettieis resemble spaghetti and meatballs. Spaghettieis was created by second-generation ice cream shop owner Dario Fontanella [de] in the late 1960s in Mannheim, Germany. Fontanella was inspired by a mont blanc he tried as a teenager while skiing in Cortina d'Ampezzo. After being informed that the dessert was made using a spätzle press, he wanted to try creating a similar dish using the gelato from his father's shop. Fontanella's first attempt at spaghettieis did not impress his father; he used strawberry, lemon and pistachio gelato to create a colorful depiction of the Italian flag. After switching to vanilla gelato and topping it with a strawberry purée, he grated a white chocolate Easter egg over top to resemble parmesan cheese. Fontanella recalls that initially, children who were served spaghettieis broke into tears because they wanted ice cream and not a plate of spaghetti. He received the "Bloomaulorden", a medal bestowed by the city of Mannheim, in 2014. For many years, the dish was not well known outside Germany, and could only be found at some gelaterias and specialty ice cream parlors, special events, and hotels and restaurants around the world. Since approximately 2014, Spaghettieis has begun to appear as a novelty in more restaurants and has had some attention on social media.

Bitburger Brewery is a large German brewery in Bitburg, Rhineland-Palatinate. Founded in 1817 by Johann Wallenborn, its Pilsner is the third best-selling in Germany, and the nation's top-selling draught beer. Johann Peter Wallenborn (1784–1839) founded the brewery in Bitburg in 1817 at the age of 33. His father owned a brewery in Kyllburg. Three years after Wallenborn's death in 1839, Ludwig Bertrand Simon (1813–1869) married Wallenborn's daughter Elisabeth (1819–1891) and became owner of the brewery, naming it Simonbräu. Their son, Theobald Simon (1847–1924), took over the brewery in 1876 at the age of 29. Bitburger is a 4.8% abv Pilsner with annual sales of 1.2 million hectolitres (1.0 million US beer barrels).[citation needed] Although Germans generally prefer local breweries, it is a popular beer throughout western Germany, and is favored in many areas of North Rhine Westphalia even over Alt beer or Kölsch, which are popular in Düsseldorf and Cologne.

Federweisser [A] is an alcoholic beverage commonly made in continental Europe. It is the product of fermented freshly pressed grape juice, known as must. The term Federweisser in principle includes all stages of fermentation, from must to finished wine. It is typically 9% alcohol by volume, although versions of up to 13.5% alcohol by volume are not uncommon. In contrast to all other alcoholic beverages, the alcohol content stated on a bottle of Federweisser is inconclusive, and presents an uppermost limit, not the actual content at any given time. Across Europe, it is known as Suser, Sauser, Neuer Süßer ('sweet' or 'new sweet'), or Junger Wein ('young wine') in Southwest Germany, Switzerland and South Tyrol, Fiederwäissen in Luxembourg, Sturm ('storm') in Austria, Federweißer in Bavaria, Neuer Wein ('new wine') in the Palatinate, Federweißer in Franconia, burčiak in Slovakia, burčák in Czech Republic, vin bourru or vernache in France, murci or karcos in Hungary,[citation needed] "მაჭარი" (machari) in Georgia, and "մաճառ" (machar) in Armenia.

A Dampfnudel is a dumpling eaten as a meal or as a dessert in Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany. There are Dampfnudel city gates in Freckenfeld and Kandel, two towns in the Rhineland-Palatinate, in western Germany, very near the border with French Alsace.[citation needed] It is reputed that, during the Thirty Years' War, Swedish troops arrived at Freckenfeld and demanded ransom. Master baker Johannes Muck, with his wife and apprentice, made 1,286 Dampfnudeln to feed the soldiers, who then spared the village from further extortion and pillage. The Dampfnudeltor (Dampfnudel gate) even features on the coat of arms of the municipality of Freckenfeld. Dampfnudeln are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and a little sugar. The dough is formed into balls about the size of an egg, left to rise and then cooked in a covered pot, preferably a high-rimmed iron pan with a lid, either in a mixture of milk and butter (the Bavarian style) or salt water and fat (the Rhineland-Palatinate style) until a golden-brown crust forms at the bottom after the liquid has evaporated. The tops remain white.

Potato hash, potatoes with bacon, onions, leeks, nutmeg

Meatballs, commonly served with horseradish sauce

Potato soup

Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. Hase is German for "hare" and Pfeffer is German for "pepper" although in the culinary context it refers generically to the spices and seasonings in a dish overall, as with the German ginger cookies called Pfeffernüsse.[citation needed] Seasonings typically include fresh cracked black pepper or whole peppercorns, along with salt, onions, garlic, lemon, sage, thyme, rosemary, allspice, juniper berries, cloves, and bay leaf.[citation needed] In Dutch, the term "Hazenpeper" was first attested in 1599 and also mentioned in 1778, both as 'a dish made with the meat of a hare'.

Käsespätzle is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland. Hot spätzle and grated cheese such as Emmentaler or granular cheese are layered alternately and finally topped with fried onions. After adding each layer, the käsespätzle is baked until all the cheese is melted. Accompanying side dishes are green salads or potato salad. In some parts of Vorarlberg and also Liechtenstein käsespätzle is usually served with apple sauce. Leftovers of käsespätzle can be pan-fried with butter.

Leberknödel is a traditional dish of German, Austrian and Czech cuisines. Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio. Using 2 moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard.

Beef marinated in wine, vinegar, and spices with vegetables

Saumagen is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing (intestines or artificial casing). Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp. Saumagen stuffing consists of potatoes and pork, usually spiced with onions, marjoram, nutmeg and white pepper; various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. Sometimes beef is also used; a variant popular in autumn replaces some or all of the potatoes with chestnuts. The larger ingredients are diced finely. After that, the saumagen is cooked in hot water, slightly below boiling temperature to prevent rupture of the stomach. It is either served directly with sauerkraut and mashed potatoes or stored in the refrigerator for later use. To warm it again, the saumagen is cut into slices approximately 1⁄2 to 1 inch thick (1.3 to 2.5 cm), which are then fried in an open pan. The typical accompanying drink in the wine region of the Palatinate is usually a dry white wine, and in the Palatinate forest to the west, preferably a local beer.[citation needed] There is controversy regarding the origin of the dish: one theory claims that saumagen was created in the 18th century by Palatinate farmers to make use of slaughtering residues (schlachtreste). Another theory insists that saumagen has always been the highlight of each local Schlachtfest in the Palatinate region, a festival that involved the ceremonial slaughter of a pig and that is still celebrated in some wine-growing districts when the vintage is finished and when winter is near. Today the saumagen offered by German butchers and restaurants uses high-quality ingredients. Luise Wilhelmine Henninger (1871–1951), cook and landlady at the Weinhaus Henninger in Kallstadt, is said to have saved the largely forgotten saumagen recipe and to have elevated it to a culinary delight, eventually. The dish lends its name to a Riesling vineyard in Kallstadt as "Saumagen Kallstadt".

Pork stewed with vegetables, wine, vinegar, pepper, herbs, spices, some classic recipes include pig's blood

Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat: Grilling is done over an open beech wood fire. Charcoal is sometimes used, but that is regarded as sub-standard because the beech smoke is considered to be an important part of the process. Gas-fueled grills are never used (except in commercial snack bars). Beside the Schwenker, sausages (German bratwurst and French merguez), different vegetables (such as bell peppers), Brötchen (German bread rolls, in Saarland preferably Doppelweck, see German cuisine), baguette (French type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) may be grilled.

Savory onion pie with ham or bacon

Small spelt flour rolls sprinkled with salt and caraway seeds

Butterkäse is a semi-soft, cow's milk cheese moderately popular in Germanic Europe, and occasionally seen in the rest of the cheese-eating world. Although primarily produced in Germany, some Butterkäse is produced in Wisconsin. As suggested by its name, Butterkäse has a buttery flavor and appearance. It is often described as mild, partly due to its brief aging time. The softness and mildly salty or acidic flavor is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese. The texture of Butterkäse is smooth and creamy, sometimes nearly spreadable depending on the firmness desired by the cheese maker. Butterkäse is often sliced and added to rolls and sandwiches or melted for cooking. Butterkäse is light in color, ranging from white to light yellow-orange. It is commonly found in a loaf shape convenient for slicing. It can also be found in a smoked variety.

Peas and carrots

Handkäse is a German regional sour milk cheese (similar to Harzer) and is a culinary specialty of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands. Handkäse is a small, translucent, yellow cheese. It has a pungent aroma, and a sour taste. Handkäse is traditionally topped with chopped or sliced onions, locally known as "Handkäse mit Musik" (literally: hand cheese with music). It is usually eaten with caraway on it, or served on the side. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. As a sign of this, many restaurants have a little pot for caraway seeds.[citation needed]

Roots of the hops plant, can be cooked in numerous ways

Rolls, pretzels, bread baked with lye

Cow's milk cheese

Fruit spread made with apples and pears, from Rhineland-Palatinate, Germany

Sugar beet syrup from Rhineland-Palatinate, Germany

Beef sausage

Cheese spread, made with quark, cream cheese, onion, paprika, salt and pepper, serve with pretzels, crackers