Saxony

Thin crepe-like pancakes, serve with fruit, jam, Nutella, sugar, cinnamon

Buchteln , Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl.[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.

Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a layer cake with a base layer of cake, a middle layer of quark-based cheesecake and a top layer of vanilla custard. Parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening. The term originates from a piece of 14th century menswear called Schecke which consisted of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. The cake was named after the appearance of this "tripartite garment" .[citation needed] As the name is derived from a tripartite piece of clothing, Eierschecke consists of three parts or layers: the upper layer is made of creamy stirred egg yolk with butter, sugar, vanilla pudding and, lastly, beaten egg whites, which are folded into the batter. The middle layer (the "belt") consists of a kind of custard which, in addition to butter, egg, sugar and milk, also contains quark and vanilla flavouring. The cake base is either a yeast dough or shortcrust pastry. After these three layers are assembled, the cake is baked, then cut into rectangular pieces and served with coffee. While the recipe above is for the traditional Eierschecke from Dresden, there are also some variations and refinements of this recipe, e.g. the addition of raisins, almonds or Streusel, or even the coating of the whole cake with chocolate. Another variation is the Freiberger Eierschecke, which is much less tall than the Dresdner Eierschecke and contains neither quark nor raisins. Legend states that the quark had been used to build the city wall of Freiberg in the 13th century. To compensate for the alleged loss of flavour, more egg, sugar and even raisins were used. The legend is deliberately nonsensical: dairy products like quark have no history of being used in mortar (unlike sticky rice mortar).

Historically a savory pie made with lark meat, now small apricot marzipan shortcrust pies

Gingerbread cake with fruit, marzipan and chocolate, named after the city of Legnica in Poland

Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). A ring-shaped stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (stollen wreath). Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of a stollen is around 2 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better. The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior-tasting bread. Dresden stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and Dresdner stollen remains notable and available – amongst other places – at the Dresden Christmas market, the Striezelmarkt. Dresden stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" stollen is produced in only 110 Dresden bakeries.

Gose is a warm fermented beer that is usually brewed with at least 50% of the grain bill being malted wheat (with the rest being malted barley such as Pilsner malt), fruit syrups- such as lemon, coriander- and salt - either added or a component of the water used. It acquires its characteristic sourness through inoculation with Lactobacillus bacteria, which is not a hop-tolerant bacteria and which provides only a light acidity. Unlike some beers, such as India pale ales, gose beers typically do not have prominent hop bitterness, flavours, or aroma and have a relatively low alcohol content of 4 to 5% alcohol by volume. Gose was first brewed in Germany. It does not comply with the Reinheitsgebot (German purity laws) because of the use of coriander and salt, but it is allowed an exemption on the grounds of being a regional specialty.

Radeberger started in 1872 when the brewery was founded as Zum Bergkeller, in Radeberg, a town in the vicinity of Dresden. Radeberger ranks No. 9 among Germany's best selling beers. This beer was also brewed for a period for the King of Saxony. It was the first brewery in Germany to brew beer exclusively in the Pilsner style that still exists today. Radeberger elected to change its name to the present name of Radeberger Exportbierbrauerei. This change came in 1885 when they began shipping across borders. By the late 1880s, the brewer's numbers had risen to 300,000 cases per year. The first German chancellor, Otto von Bismarck elevated Radeberger Pilsner to "Kanzler-Bräu" in 1887. The brewery takes pride in the fact that in 1905, Radeberger Pilsner became the favourite drink of king Frederick Augustus III of Saxony. Also that same year, Radeberger began to export to the USA and Canada. In 1946, the communist East German government took control of the brewery. In 1954, the company began to export worldwide. In 1990, after the fall of the Berlin Wall, Binding Brauerei purchased the company and returned its sales to West Germany. After the purchase, the brewery underwent comprehensive renovations to bring the brewery up to speed with modern brewing. By 1994, it expanded to 1 million Hectoliter production rate. In 2004, Oetker Gruppe purchased the company and removed them from the stock market, thus making Radeberger a private company.

Wurzelpeter is a Kräuterlikör-type liqueur produced in Germany. It is flavoured with a variety of herbs, bark, and roots: its name references the latter . Production was started in 1935 in Berlin-Mitte by Paul Pöschke and Walter Heyer. The recipe was claimed to be documented as far back as 1875. Pöschke, a cycling enthusiast, organised sponsorship of cycling events by the company. In 1949 Heyer resigned, but the company was leased by Max Finke and continued in operation. From 1961, when Pöschke departed for West Germany, production of Wurzelpeter was taken over by the state enterprise VEB Bärensiegel Berlin in Berlin-Adlershof. This company had its administrative headquarters in Berlin-Lichtenberg, on the Josef-Orlopp-Straße, where there was also a production branch. Wurzelpeter gradually gained some status as a cult drink, and was considered to be the East German counterpart of Jägermeister. With limited production, it had a reputation in the GDR as Bückware, scarce goods available 'under the counter' through bartering or to favoured customers.

Zwickelbier , auch Kellerbier genannt, ist ein ungefiltertes, „naturtrübes“ Bier. Das Bier wird meist direkt nach dem Nachgärungsprozess in Gastwirtschaften angeboten oder kommt als Flaschenbier in den Handel. Zwickelbier beziehungsweise Kellerbier ist vor allem in Österreich, in Franken sowie in der nördlichen Oberpfalz verbreitet. Dort heißt es Zoigl. Das Zwickelbier gehört zu den ungespundeten Bieren. Es unterliegt nicht der üblichen kalten Reifung und hat daher einen geringen Kohlensäuregehalt. Da alle natürlichen Schweb- und Trubstoffe im Bier verbleiben, wird es als ernährungsphysiologisch wertvoller angesehen als filtriertes Bier. Es ist ein würziges und süffiges Bier. Kellerbiere sind Biere aus unterschiedlichen Ansätzen: Weizen, hell oder auch dunkel (gemalzt). In der Regel ist das Bier untergärig, aber beispielsweise das Kellerweizen ist ein obergäriges Bier.

Roasted goose. The goose became a symbol of the saint due to a legend that, when trying to avoid being ordained bishop he hid in a pen of geese whose cackling gave him away. Once a key medieval autumn feast, a custom of eating goose on the day spread to Sweden from France. It was primarily observed by the craftsmen and noblemen of the towns. In the peasant community, not everyone could afford this, so many ate duck or hen instead.

Marinated pork that is spit-roasted over birch

Carp that is farmed in Oberlausitz, Saxony, Germany

Beef tongue is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine. Beef tongue is very high in fat, which contributes up to 72% of its caloric content. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue. Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.

Sweet and sour eggs, hard boiled eggs cooked in a sauce with mustard, butter, cream, vinegar, sugar, dill, many different ways to prepare

Stewed pork and dried fruit

Speckkuchen is a type of quiche, a specialty of northern Hesse, Germany. It is a bacon pie/flan with a rye flour crust on the base and made with eggs, and in some villages contains high proportion of leeks or onions. It is popular as a quick snack in Kassel, especially on market days, sold at food stalls and bakeries. As with many regional specialties, every village and every baker has his own Speckkuchen recipe.

A dish made of mashed potatoes, beef, broth and sauerkraut

Potato dumplings, serve with meat, gravy, rouladen, sweet and sour red cabbage, pork

Soft cheese made from cow's milk, goat's milk and caraway, from Thuringia, Germany

Savory potato and buttermilk side dish, made with speck, bacon, onion, herbs, spices

Dresden Christmas stollen, from Dresden, Saxony, Germany

Tyrolean grey cheese is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and it has a powerful penetrating smell.[citation needed] The cheese produced in Austria is registered as protected designation of origin (PDO), Austria generally indicated in German as g.U. (geschützte Ursprungsbezeichnung) under the official name Tiroler Graukäse. The registration of the PDO states that its production has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse produced in Italy is protected by a prodotti agroalimentari tradizionali (PAT) designation. Graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making.

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair."

Blueberry getzen, a potato side dish with blueberries, a variation of buttermilchgetzen

Fluffy potato pancakes, may also be made with quark

Knackwurst (in North America sometimes spelled knockwurst (listenⓘ) refers to a type of sausage of northern German origin from the mid-16th century. The many available varieties depend on the geographical region of their production. The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken (listenⓘ) ("to crack") or the adjective knackig (listenⓘ) ("crisp"). This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, and tends to "pop", often exploding the juices, when bitten into (authentic example: listenⓘ). (Cf. the British term "banger".) Etymologically, the term "knackwurst" arose in Germany in the middle of the 16th century. In Germany, all different kinds of Knackwürste are abbreviated Knacker (listenⓘ).

Linseed oil from Oberlausitz, Saxony, Germany

Leipziger Allerlei is a regional German vegetable dish that may be served as a main or side course. It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery. Cauliflower and kohlrabi are often added; occasionally onions are used too. There are numerous variations to the basic recipe. A classic Leipziger Allerlei also includes a sauce made from crayfish butter, crayfish tails and semolina dumplings. According to legend, the dish was invented in Leipzig after the Napoleonic Wars to protect the city from beggars and tax collectors: in storing the more sustaining and more expensive meat-based dishes, and serving vegetables instead, city officials hoped to encourage beggars and tax collectors to move on to neighbouring cities. City clerk Malthus Hempel, is said to have suggested to the city fathers: "Let's hide the bacon and bring only vegetables to the table, on Sundays maybe a piece of sausage or a crab from the Pleiße. And if you come and want something, you get a bowl of vegetable broth instead of meat and all the beggars and tax collectors will orientate themselves to Halle or Dresden." However, the dish is first attested in a 1745 cookbook.

A very light and fragile puff pastry, from Meissen, Saxony, Germany

Milbenkäse , called Mellnkase in the local dialect and often known as Spinnenkäse ("spider cheese"), is a German speciality cheese. It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. An enzyme in the digestive juices excreted by the mites causes the cheese to ripen. Milbenkäse tastes similar to Harzer cheese, but with a bitter note (increasing with age) and a zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese. Historically, the cheese was produced in the Zeitz and Altenburg districts of the Saxony-Anhalt / Thuringia border region; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt.

Quarkkäulchen is a Saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. The dough is fried in butter or clarified butter into small pancakes. These are served hot, usually with sugar, fruits or other sweet side dishes.

Sourdough wheat and rye bread