Liechtenstein

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Muesli is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey. Additional ingredients, such as other grains, seeds, and dried fruits are sometimes added, and other citrus juice may be used. Yogurt, milk or other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it has become a common breakfast cereal dish. In Switzerland, it is also consumed for supper as Birchermüesli complet – muesli with Café complet (milk coffee, accompanied by Butterbrot (bread, butter and jam)). In addition to being prepared raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

A dry cornmeal porridge made with Rheintaler Ribelmais, dry-milled corn grown in Switzerland's Rhine Valley, roasted with butter, serve with berry compote, elderberry jam

Zopf , Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe ([ˈtsʏpfə]) (tresse [tʁɛs] ⓘ in French and treccia [ˈtrettʃa] in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail." Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.

Pastry-wrapped apple baked with cinnamon, sugar, nutmeg

An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish. Boiled apple dumplings are among the earliest of fruit puddings.: 65  They were eaten "at all social levels". In 1726 Nicholas Amhurst complained about apple dumplings at Oxford, saying "nothing can be expected from only rot-gut small beer, and heavy apple-dumplings, but stupidity, sleepiness, and indolence.": 75  Two recipes for apple dumplings were published in Hannah Glasse's 1747 cookbook. In 1749–1750, when botanist Pehr Kalm traveled from New Jersey to Quebec, he reported having apple dumplings at every meal.: 75  In 1754 English agriculturalist William Ellis called them one of the most common foods among farmers, along with bacon and pickled pork. A print called Lesson in apple dumplings or Learning to make apple dumplings, variously attributed to British caricaturists James Gillray in 1792 or Richard Newton in 1797, shows a woman making apple dumplings, watched by a man, possibly King George III. The 1801 domestic encyclopedia Oeconomische Encyclopädie oder Allgemeines System der Land-, Haus- und Staats-Wirthschaft includes instructions for making Apfelklöße, "small apple dumplings." In 1810 English caricaturist Thomas Rowlandson created a colored etching called Puff Paste which shows a footman and cook cuddling while the cook makes apple dumplings. In 1838 American physician William Alcott in his book of advice for young wives The Young House-keeper: Or, Thoughts on Food and Cookery said that "apple dumplings are not very objectionable, except for the crust" as long as no spices were added, but goes on to say, "But why should we have the apple dumpling at all? Few would prepare it, or eat it after it was prepared, were it not for the crust, and above all, for the butter, the sauce, or the sugar added to it; but all of these are objectionable." American cookbook author Eliza Leslie included a recipe for baked apple dumplings in the 1851 edition of her cookbook, in a section called "New Receipts.": 76  In 1870 an apple dumpling dinner was given by the Bethel A.M.E. church in San Francisco. In 1879 Mark Twain included baked apple dumplings on a list of American foods "unmatched by European hotel cuisine".: 76  In 1946 George Orwell was commissioned to write an essay on British Cuisine for an overseas audience, later rejected by the British Council "amid anxiety about postwar austerity", and called out boiled apple dumplings as an example of the "greatest glories of British cookery."

Battered and deep-fried apple slices

S cookies

Cake served on January 6, Epiphanies Day

Bread pudding with fruit such as berries, plums, apricots, rhubarb

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof [kuɡlɔf], kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is especially popular as a traditional cake in Central Europe. In the cuisine of the Pennsylvania Dutch it is known as Deitscher Kuche .

Elderberry fritter

Christmas cookies

Sweet curd cheese dumplings, commonly served with fruit, fruit sauce

Bread pudding with apples, cinnamon, raisins, serve with vanilla sauce

Lebkuchen , Honigkuchen or Pfefferkuchen ( pronounced [ˈp͡fɛfɐˌkuːxn̩] ⓘ) are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread. The etymology of Leb- in the term Lebkuchen is uncertain. Proposed derivations include: from the Latin libum (flat bread), from the Germanic word Laib (loaf), and from the Germanic word lebbe (very sweet). Another likely possibility is that it comes from the old term Leb-Honig, the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with Leben (life), Leib (body), or Leibspeise (favorite food). Kuchen means 'cake'.

A Zimtstern is a Christmas cookie, originally from Swabia in Southwest Germany, made from foam of whipped egg white, sugar, at least 25% almonds, cinnamon and a maximum of 10% flour. It is most popular in Germany, Switzerland, and Alsace. Cookies of this kind are called Plätzchen or Weihnachtsgebäck ('Christmas cookies') in German.

Plum dumplings

Apple liqueur is a sweet alcoholic beverage made from apples, often featuring flavors like caramel and spices. It can be enjoyed on its own, in cocktails, or warmed with spices for a cozy drink.

Pear liqueur

Pinot noir , also known as Pinot nero, is a red-wine grape variety of the species Vitis vinifera. The name also refers to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pinecone—shaped bunches of fruit. Pinot noir is grown around the world, mostly in cooler climates, and the variety is chiefly associated with the Burgundy region of France. Pinot noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the Italian Franciacorta, and English sparkling wines. Regions that have gained a reputation for red Pinot noir wines include the Willamette Valley of Oregon; the Carneros, Central Coast, Sonoma Coast, and Russian River AVAs of California; the Elgin and Walker Bay wine regions of South Africa; the Mornington Peninsula, Adelaide Hills, Great Southern, Tasmania, and Yarra Valley in Australia; and the Central Otago, Martinborough, and Marlborough wine regions of New Zealand. Pinot noir is the most planted varietal (38%) used in sparkling wine production in Champagne and other wine regions.

Blaufränkisch is a dark-skinned variety of grape used for red wine. Blaufränkisch, which is a late-ripening variety, produces red wines which are typically rich in tannin and may exhibit a pronounced spicy character. The grape is grown across Central Europe, including Austria, Czech Republic (in particular southern Moravia where it is known as Frankovka), Germany, Slovakia (where it is known as Frankovka modrá), Croatia, Serbia (frankovka), Slovenia (known as modra frankinja), and Italy (Franconia). In Hungary the grape is called Kékfrankos (also lit. blue Frankish) and is grown in a number of wine regions including Sopron, Villány, Szekszárd, and Eger (where it is a major ingredient in the famous red wine blend known as Egri Bikavér (lit. Bull's Blood) having largely replaced the Kadarka grape). It has been called "the Pinot noir of the East" because of its spread and reputation in Eastern Europe. In America the grape is also known as Lemberger, Blauer Limberger or Blue Limberger and grown in Pennsylvania, Washington state, Michigan, New Jersey, Idaho, New York, Colorado, Ohio, Virginia. and California, DNA profiling has shown that Blaufränkisch is a cross between Gouais blanc (Weißer Heunisch; male parent) and Blaue Zimmettraube (female parent; the offspring of Blauer Gänsfüsser).[citation needed] Historical sources of grapevine classification have provided very solid evidence that the geographic area of origin of the variety is Lower Styria (today Slovenian Styria). For a long time before the application of DNA analysis, Blaufränkisch was erroneously thought to be a clone of the Gamay grape variety, due to certain similarities in morphology and possibly due to its name Gamé in Bulgaria.

Chardonnay is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates (such as Chablis and the Carneros AVA of California), Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations (such as the Adelaide Hills and Mornington Peninsula in Australia and Gisborne and Marlborough region of New Zealand), the flavors become more citrus, peach, and melon, while in very warm locations, more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes. Chardonnay is an important component of many sparkling wines around the world, including Champagne and Franciacorta in Italy. Chardonnay's popularity peaked in the late 1980s, then gave way to a backlash among those wine connoisseurs who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it is one of the most widely planted grape varieties, with 210,000 hectares (520,000 acres) worldwide, second only to Airén among white wine grapes and fifth among all wine grapes.

Cherry liqueur is a sweet alcoholic beverage made by infusing cherries in a spirit, often vodka or brandy, and is commonly used in cocktails or enjoyed on its own. Popular varieties include Cherry Heering and Luxardo, each offering unique flavors and uses in drinks.

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Gewürztraminer is an aromatic wine grape variety, used in white wines, and which performs best in cooler climates. In English, it is sometimes referred to colloquially as Gewürz (/ɡəˈvʊərts, ɡəˈvɜːrts/ gə-VOORTS, gə-VURTS; although this is never the case in German, because Gewürz means "herb" or "spice"). In English and French it is usually written Gewurztraminer (without the umlaut). Gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gewürztraminer and lychees share the same aroma compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass). Gewürztraminer's sweetness may offset the spice in Southeast Asian cuisine. The German name Gewürztraminer literally means "Spice Traminer" or "Perfumed Traminer", and is attested in Germany from the 16th century. This grape variety is a mutation of the Savagnin blanc, also named Traminer in South Tyrol (region situated in northern Italy).

Müller-Thurgau is a white grape variety (sp. Vitis vinifera) which was created by Hermann Müller from the Swiss Canton of Thurgau in 1882 at the Geisenheim Grape Breeding Institute in Germany. It is a crossing of Riesling with Madeleine Royale. It is used to make white wine in Germany, Austria, Northern Italy, Hungary, England, Australia, the Czech Republic, Slovakia, Slovenia, New Zealand, Canada, the United States, Belgium and Japan. There are around 22,201 hectares (54,860 acres)) cultivated worldwide, which makes Müller-Thurgau the most widely planted of the so-called "new breeds" of grape varieties created since the late 19th century. Although plantings have decreased significantly since the 1980s, as of 2019 it was still Germany's second most planted variety at 11,400 hectares and 11.4% of the total vineyard surface. In 2007, the 125th anniversary was celebrated at the Geisenheim Grape Breeding Institute. Müller-Thurgau is also known as Rivaner (Austria, Germany, Luxembourg, and especially for dry wines), Riesling x Sylvaner, Riesling-Sylvaner, Rizvanec (Slovenia) and Rizlingszilváni (Hungary). Most grapes have been created from a desire to harness qualities in two separate grapes and to generate a new vine that combines the qualities of both. When Dr. Müller created the grape in the Geisenheim Grape Breeding Institute in the late 19th century, his intention was to combine the intensity and complexity of the Riesling grape with the ability to ripen earlier in the season than the Silvaner grape. Although the resulting grape did not entirely attain these two qualities, it nonetheless became widely planted across many of the German wine-producing regions.

Plum liqueur

Pinot noir , also known as Pinot nero, is a red-wine grape variety of the species Vitis vinifera. The name also refers to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pinecone—shaped bunches of fruit. Pinot noir is grown around the world, mostly in cooler climates, and the variety is chiefly associated with the Burgundy region of France. Pinot noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the Italian Franciacorta, and English sparkling wines. Regions that have gained a reputation for red Pinot noir wines include the Willamette Valley of Oregon; the Carneros, Central Coast, Sonoma Coast, and Russian River AVAs of California; the Elgin and Walker Bay wine regions of South Africa; the Mornington Peninsula, Adelaide Hills, Great Southern, Tasmania, and Yarra Valley in Australia; and the Central Otago, Martinborough, and Marlborough wine regions of New Zealand. Pinot noir is the most planted varietal (38%) used in sparkling wine production in Champagne and other wine regions.

Riesling is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004[update], Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety that is highly "terroir-expressive", meaning that the character of Riesling wines is greatly influenced by the wine's place of origin. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeable levels of acidity that are sometimes balanced with residual sugar. A late-ripening variety that can develop more citrus and peach notes is grown in warmer climates (such as Alsace and parts of Austria). In Australia, Riesling is often noted for a characteristic lime note that tends to emerge in examples from the Clare Valley and Eden Valley in South Australia. Riesling's naturally high acidity and pronounced fruit flavors give wines made from the grape exceptional aging potential, with well-made examples from favorable vintages often developing smokey, honey notes, and aged German Rieslings, in particular, taking on a "petrol" character, as a result of the development of the compound TDN. In 2015, Riesling was the most grown variety in Germany with 23.0% and 23,596 hectares (58,310 acres), and in the French region of Alsace with 21.9% and 3,350 hectares (8,300 acres). In Germany, the variety is particularly widely planted in the Mosel, Rheingau, Nahe and Pfalz wine regions. There are also significant plantings of Riesling in Austria, Slovenia, Serbia, Czech Republic, Slovakia, Luxembourg, northern Italy, Australia, New Zealand, Canada, South Africa, China, Crimea, and the United States (Washington, California, Michigan, and New York).

Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid and minerals. Other than Switzerland, it is sold in several other countries, notably the Netherlands, and is available in several varieties depending on the country. In 1950 Roberth Barth and the biologist Hans Süsli Zurich used a recipe initially conceived to produce a beer made with whey to create a soft drink, which came to be marketed as Rivella Red in 1952, when Rivella AG was founded. The name Rivella was inspired by the municipality of Riva San Vitale in Canton Ticino and the Italian word for "revelation", rivelazione. The initial production began in Stäfa before moving to Rothrist, where it remains to this day. A second variety of Rivella was launched in 1958 in the Netherlands and in 1959 in Switzerland, known as Rivella Blue, a lower calorie alternative to the original recipe. It was the first diet soft drink to be launched in Europe. A third variety, Rivella Green, was launched in 1999 made with green tea extract, and Rivella Yellow, made with soy milk as an alternative to milk whey, in 2008.[citation needed]

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Silvaner or Sylvaner is a variety of white wine grape grown primarily in Alsace and Germany, where its official name is Grüner Silvaner. While the Alsatian versions have primarily been considered simpler wines, it was included among the varieties that can be used to produce Alsace Grand Cru wine in 2006, together with the four 'noble grapes' of Alsace, although only in one vineyard, Zotzenberg. This dichotomy is explained by the vigour of the Sylvaner vine and the grape's neutral flavour, which can lead to blandness unless yields are controlled. On the other hand, it gives a blank canvas for the expression of terroir, and on good sites with skilled winemaking, Sylvaner can produce elegant wines. It has high acidity but naturally reaches high must weights, so is often blended with other varieties such as Riesling or Elbling, and is sometimes made into a dessert wine. Sylvaner is an ancient variety that has long been grown in Central Europe. In Germany it is best known as a component of Liebfraumilch. It has long enjoyed a better reputation in Franconia than in other German wine regions. DNA fingerprinting has revealed it to be a cross between Traminer and the "hunnic" variety Österreichisch-Weiß (meaning "Austrian White"). As a result, it is now thought to have originated in Austrian Empire.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

The Zweigelt , also known as Rotburger, is an Austrian hybrid grape variety created in 1922 by Friedrich Zweigelt (1888–1964), who later became Director of the Federal Institute and Experimental Station of Viticulture, Fruit Production and Horticulture (1938–1945). Zweigelt is a crossing between the St. Laurent and Blaufränkisch grape varieties. Widely planted in Austria, Zweigelt vines have made inroads in the Canadian wine regions of Ontario's Niagara Peninsula and of British Columbia, with limited plantings in Hungary, Australia and New Zealand. In the Czech Republic it is known as Zweigeltrebe and is the third-most widely planted red-grape variety, comprising approximately 4.7% of total vineyards. It grows in most of the wine regions in Slovakia. As of 2010[update], newly established Belgian and Polish vineyards have also started to plant Zweigelt. As of 2014[update], Washington state has several small plantings (only a few acres) of Zweigelt, including Wilridge Winery and Perennial Vintners. Zweigelt is also known as Rotburger (not to be confused with Rotberger), Zweigeltrebe, and Blauer Zweigelt.

Bread soup is a simple soup that mainly consists of bread, usually stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed.

Beef broth with whispy beaten eggs

Pea soup, commonly served with Vienna sausage

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to and often indistinct from fish stews, though soup is generally wetter than stew.

Pancake soup, savory broth with thin pancakes that have been cut into strips

Spring soup, stew with beef, vegetables, potatoes

Barley soup

Meatloaf, commonly contains whole hard boiled eggs

Smoked bacon or ham soup with dumplings

Himmel und Erde is a traditional German dish of mashed potato with stewed apples. It is frequently served with sliced blood sausage. The dish is popular in the Rhineland, Westphalia, Lower Saxony and, historically, in Silesia. It has been known since the 18th century. In the Rhineland the dish is frequently written Himmel un Ääd, to reflect local dialect pronunciation.

Milk soup, made with bread, dumplings, sbrinz cheese

Potato soup

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.

Crepes, torn into pieces, commonly served with asparagus and Hollandaise sauce, may also be served with compote, powdered sugar

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.

Liver noodle soup

Basel style roasted flour soup, a wheat porridge

Jugged venison, marinated and browned venison, serve with gravy and käsknöpfle or spätzle

A dry cornmeal porridge made with Rheintaler Ribelmais, dry-milled corn grown in Switzerland's Rhine Valley, roasted with butter, serve with berry compote, elderberry jam

Austrian beef goulash

Stew with veal lung and heart, as well as a large dumplings

Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle. Ingredients used in the marinade, and accompaniments served with sauerbraten, vary across regions. Regional variants of the dish include those from Baden, Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. The name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".

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

Saure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. It is often eaten with bread or with home fries. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat. Nowadays it is rather seen as a culinary experience than a daily dish. Saure Kutteln means sour tripes. The dish consists of washed and blanched rumen. The rumen gets chopped into slices and then gets cooked in roux for about an hour. Traditional spices are bay laurel, juniper and pepper. The sour taste is achieved by adding vinegar and/or wine. In Austria a similar dish is known as Flecksuppe .

Dumplings made with bacon, can be a side dish or main, in soup

Loose bread pudding that can be savory or sweet, made with bacon, onions, fresh or dry fruits

Apple sauce is a purée made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. Formerly, sour apples were usually used to make savory apple sauce. Commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

Pastries with a dried pear filling

Air-dried beef

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red , or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda). A cabbage generally weighs between 500 and 1,000 grams (1 and 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012[update], the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Egg custard, typically cut into small shapes and used as a garnish for clear soup (broth)

Potato dumplings, potato balls

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side. Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.

Crepes, torn into pieces, commonly served with asparagus and Hollandaise sauce, may also be served with compote, powdered sugar

The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.

Rösti or rööschti is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins. Many Swiss people consider rösti to be a national dish. Rather than considering it a complete breakfast, lunch or dinner, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is commonly available in Swiss restaurants, as a replacement for the standard side dish of a given meal. [citation needed] Rösti dishes are made with coarsely grated potato, either parboiled or raw. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique, oil, butter, cheese, or another fat may be added (and usually salt and pepper). The grated potatoes are shaped into rounds or patties, usually measuring between 3 and 12 cm (1 and 5 in) in diameter and 1 and 2 cm (0.4 and 0.8 in) thick.[citation needed]

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad. Garden salads use a base of leafy greens such as lettuce, arugula or rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad , vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

Schupfnudel , also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes. Schupfnudeln have been known as a trooper dish since the Thirty Years' War: out of their daily flour ration and water the soldiers formed long noodles, which they cooked afterwards. After the potato was imported to and cultivated in Germany in the 17th century, the recipe was modified and different variations emerged in various regions. Though they can be found throughout Germany, they are especially popular in the cuisine of Baden and Swabia. There, in addition to Schupfnudeln they are called Baunzen or Bubenspitzle.

Asparagus is a perennial flowering plant species in the genus Asparagus native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Asparagus is an herbaceous, perennial plant growing to 100–150 centimetres (3–5 feet) tall, with stout stems with much-branched, feathery foliage. The 'leaves' are needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 millimetres (1⁄4–1+1⁄4 inches) long and 1 mm (1⁄32 in) broad, and clustered in fours, up to 15, together, in a rose-like shape. The root system, often referred to as a 'crown', is adventitious; the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm (3⁄16–1⁄4 in) long, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm (1⁄4–13⁄32 in) in diameter, which is toxic to humans.