Side, Snack, Appetizer

Ahle wurst

The ahle wurst (or aahle worscht) is a hard pork sausage made in northern hesse, germany. its name is a dialectal form of alte wurst – "old sausage". depending on the shape it is also called "stracke" if elongated or "runde" if round. ahle wurst is a sausage made of pork meat and bacon. seasoned only with salt and pepper, there are regional differences and some butchers add nutmeg, cloves, pepper, sugar, garlic, cumin and rum or brandy. in traditional manufacturing only heavy pigs are processed fresh (with the meat still warm) and quality cuts of meat produced. the slow maturation at relatively high humidity is the distinguishing mark of the sausage. the sausage can be smoked or made air-dried.

Drink

Apfelwein

Apfelwein ([ˈʔapfl̩vaɪn] german, 'apple wine'), or viez ([fiːts] moselfranken, saarland, trier, vice) or most ([mɔst] austria, switzerland, south germany, must) are german words for cider. it is made from a mix of sour tasting apples, such as "bohnapfel" or "speierling", respectively. it has an alcohol content of 4.8–7.0% and a tart, sour taste. apfelwein is also regionally known as ebbelwoi, äppler, stöffsche, apfelmost (apple must), viez (from latin vice, the second or substitute wine), and saurer most (sour must, süßmost or sweet must is essentially apple juice). instead of the name äppler, restaurants and smaller manufacturers may instead call the beverage schoppen or schoppe, which actually refers to the measure of the glass. in the frankfurt area, berries from the service tree (sorbus domestica) may be added in small quantities to increase astringency, in which case the specific type of apfelwein is called speierling. in modern times, the term speierling is often also used to refer to any more sour variety of apfelwein, even if it lacks any juice of the service tree.

Side, Snack, Appetizer

Apple

An apple is an edible fruit produced by an apple tree (malus domestica). apple trees are cultivated worldwide and are the most widely grown species in the genus malus. the tree originated in central asia, where its wild ancestor, malus sieversii, is still found today. apples have been grown for thousands of years in asia and europe and were brought to north america by european colonists. apples have religious and mythological significance in many cultures, including norse, greek, and european christian tradition. apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. generally, apple cultivars are propagated by clonal grafting onto rootstocks. apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting. there are more than 7,500 known cultivars of apples. different cultivars are bred for various tastes and uses, including cooking, eating raw, and cider production. trees and fruit are prone to a number of fungal, bacterial, and pest problems, which can be controlled by a number of organic and non-organic means. in 2010, the fruit's genome was sequenced as part of research on disease control and selective breeding in apple production. worldwide production of apples in 2018 was 86 million tonnes, with china accounting for nearly half of the total.

Drink

Apple cider

Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the united states and canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. though typically referred to simply as "cider" in the united states, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the us. outside of the united states and canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider. fresh liquid cider is extracted from the whole apple itself, including the apple core, trimmings from apples, and oddly sized or shaped “imperfect” apples, or apple culls. fresh cider is opaque due to fine apple particles in suspension and generally tangier than commercially cooked and filtered apple juice, but this depends somewhat on the variety of apples used. cider is sometimes pasteurized or exposed to uv light to kill bacteria and extend its shelf life, but traditional raw untreated cider is still common. some companies have begun adding preservatives and boiling cider, so that it can be shelf stable and stored without refrigeration. in either form, apple cider is seasonally produced in autumn. it is traditionally served throughout autumn on the halloween, thanksgiving, christmas, and various new year's eve holidays, sometimes heated and mulled.

Drink

Apple juice

Apple juice is a fruit juice made by the maceration and pressing of an apple. the resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate. due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. in the united states, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. apple juice is one of the most common fruit juices globally, with world production led by china, poland, the united states, and germany.

Dessert, Sweet

Bethmännchen

Bethmännchen (german for "a little bethmann") is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. it is a traditional cookie usually baked for christmas day and is widely available in chocolate shops around frankfurt.it is a special commodity sold in frankfurt's christmas market, one of the oldest christmas markets in germany which dates back as far as 1393.

Side, Snack, Appetizer

Cancoillotte

Cancoillotte or cancoyotte is a runny french cheese made from metton cheese, and produced principally in franche-comté, but also lorraine and luxembourg, where it is also called kachkéis or kochkäse in german (cooked cheese). it is a typical cheese in franc-comtois gastronomy. it is eaten all year around, served cold or hot.

Side, Snack, Appetizer

Duckefett

Sour cream mixed with bacon and onions, may also contain condensed milk, serve with potato dumplings, baked potatoes

Side, Snack, Appetizer

Duckefett

Sour cream mixed with bacon and onions, may also contain condensed milk, serve with potato dumplings, baked potatoes

Side, Snack, Appetizer

Erbsen und möhren

Peas and carrots

Side, Snack, Appetizer

Frankfurter Grüne Soße

Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the spanish and italian salsa verde, the french sauce verte, the german grüne soße or frankfurter grie soß (frankfurt dialect), the british mint sauce and greensauce, and the argentinian chimichurri.: 354 the mexican salsa verde, though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the new mexico version uses a green chile base.

Side, Snack, Appetizer

Frankfurter würstchen

A frankfurter (german for frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. the taste is acquired by a method of low temperature smoking. for consumption, occasionally frankfurters are not cooked; they are heated in hot water for only about eight minutes to prevent the skin from bursting. from time to time they are cooked on a propane or charcoal grill. they are traditionally served with bread, mustard, horseradish and/or potato salad.

Side, Snack, Appetizer

Gebackener Camembert

Baked or fried camembert cheese, serve with bread, cranberry compote

Side, Snack, Appetizer

Grüne soße

Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the spanish and italian salsa verde, the french sauce verte, the german grüne soße or frankfurter grie soß (frankfurt dialect), the british mint sauce and greensauce, and the argentinian chimichurri.: 354 the mexican salsa verde, though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the new mexico version uses a green chile base.

Dessert, Sweet

Haddekuche

Haddekuche is a traditional pastry made in frankfurt, hesse; rhenish hesse; and other parts of south hessen, germany. it closesly resembles a diamond-shaped gingerbread with a diamond-themed pattern imprinted on the pastry itself. the word "haddekuche" is hessian dialect for standard german harter kuchen meaning "hard cake". this is most likely because it tends to dry relatively quickly and then become very hard. haddekuche has often been made and produced in frankfurt by pretzel vendors that roam the apfelwein bars in the city (primarily in sachsenhausen, heddernheim, and niederursel) and other parts of the region, but availability of the pastry has diminished considerably over the years and some claim the pastry has almost gone extinct. one of the few bakeries left selling the pastry claims they only sell 30 of them a month across two branches, mostly to tourists. the diamond pattern on the pastry closely resembles the pattern of another item strongly associated with hessen — the geripptes drinking glass for apfelwein. owing to the baking process and the need to protect the pastry from damage during transport, the edges of the pastry are rounded. the pastry is also featured in the popular 80s song die hesse komme! ("the hessians are coming!") by the rodgau monotones, in which they jokingly compare many hessian delicacies such as handkäse with more typical german cuisine. another use for the pastry is as a form of thickening agent in sauces with dishes such as sauerbraten.

Side, Snack, Appetizer

Handkäse

Handkäse (pronounced [ˈhantkɛːzə]; literally: "hand cheese") is a german regional sour milk cheese (similar to harzer) and is a culinary speciality 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.it is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. it is sometimes square, but more often round in shape. often served as an appetizer or as a snack with apfelwein (ebbelwoi or cider), it 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, but since many people in germany do not like this spice, in many areas it is 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, in addition to the salt and pepper, a little pot for caraway seeds. strangers to this custom probably ask where the musik is. they most likely are told, die musik kommt später, i.e. the music "comes later". this is a euphemism for the flatulence that the raw onions can provide during digestion. a more polite, but less likely explanation for the musik is that the flasks of vinegar and oil customarily provided with the cheese would strike a musical note when they hit each other. yet another theory as to the origin of this name is that it was coined because during the marinating process, the resulting gases rising up through the vinegar-oil mixture often produce a noticeable bubbling noise. handkäse is popular among dieters and some health food devotees. it is also popular among bodybuilders, runners, and weightlifters for its high content of protein while being relatively low in fat.

Drink

Hessischer Apfelwein

Tart fermented apple cider made in hesse, germany

Side, Snack, Appetizer

Hessischer Handkäse

Pungent cheese made with curdled sour milk, from hesse, germany

Dessert, Sweet

Kirschenmichel

Kirschenmichel (other names include kirschenplotzer, kerschemischel, kirschpfanne and kirschenmännla) 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.

Main

Knoblauchsuppe

Creamy garlic soup

Side, Snack, Appetizer

Kochkäse

Drink

Kristallweizen

Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. the two main varieties are german weizenbier and belgian witbier; other types include lambic (made with wild yeast), berliner weisse (a cloudy, sour beer), and gose (a sour, salty beer).

Drink

Mispelchen

Side, Snack, Appetizer

Odenwälder Frühstückskäse

Soft cheese made from cow's milk in the odenwäld region in hesse, bavaria and baden-württemberg, germany

Side, Snack, Appetizer

Odenwälder Frühstückskäse

Soft cheese made from cow's milk in the odenwäld region in hesse, bavaria and baden-württemberg, germany

Main

Rinderbrust

Beef brisket, may be boiled, braised, smoked, serve with green sauce (grüne soße) or horseradish sauce

Side, Snack, Appetizer

Rindswurst

Beef sausage

Main

Rippchen mit kraut

Smoked pork chops with sauerkraut

Main

Rumfordsuppe

Rumford's soup (rumfordsche suppe, also called economy soup) was an early effort in scientific nutrition. it was invented by benjamin thompson, reichsgraf von rumford, circa 1800 and consumed in munich and greater bavaria, where he was employed as an advisor to charles theodore, elector of bavaria. it was used as a ration for the poor, for bavarian workhouses and military workhouses, and prisoners. count rumford has been credited in many instances for "establishing the first real soup kitchen."as a reformatory measure, the bavarian government intended to institute workhouses for those on welfare. rumford's charge was to provide the cheapest possible ration that was still a high-calorie, nutritious food. the soup came to be well known among philanthropic-minded people throughout germany at the time, and rumford set up his soup kitchens in many german cities.rumford's soup was a common base for inexpensive military rations in central europe for much of the nineteenth and twentieth century.

Main

Schweinepfeffer

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

Side, Snack, Appetizer

Seele

Baguette-like bread

Side, Snack, Appetizer

Spundekäs

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

Side, Snack, Appetizer

Wassa-wassa

Yam porridge, made with yam powder, water and salt

Side, Snack, Appetizer

Weckewerk

Weckewerk is a sausage, native to northern hesse, germany. it is made from cooked brawn and minced meat, veal or sausage, and broth of pork, sometimes from cooked meat, blood and offal. the sausage is stretched with stale bread, explaining the name: "weck" or "wegge" is the traditional term for roll in northern hesse. it is seasoned with onions, salt, pepper, marjoram, regionally also with caraway, allspice and garlic. the ingredients are ground and mixed. to be consumed within a short time, the mixture is packaged in pig intestines. if longer storage is desired, it is preserved in jars or filled in artificial casings. weckewerk, also called weckewurst, can be eaten cold or fried in a pan. the former mayor of kassel, philipp scheidemann, liked weckewerk almost burnt, therefore this form of preparation is called bürgermeisterart ("in the fashion of the mayor"). common side dishes are boiled potatoes, leeks, black pudding, pickled cucumber and beetroot or a green salad.