Dessert, Sweet

Aachener Printen

Aachener printen are a type of lebkuchen originating from the city of aachen in germany. somewhat similar to gingerbread, they were originally sweetened with honey, but are now generally sweetened with a syrup made from sugar beets. the term is a protected geographical indication and so all manufacturers can be found in or near aachen.

Side, Snack, Appetizer

Aachener Printen

Aachener printen are a type of lebkuchen originating from the city of aachen in germany. somewhat similar to gingerbread, they were originally sweetened with honey, but are now generally sweetened with a syrup made from sugar beets. the term is a protected geographical indication and so all manufacturers can be found in or near aachen.

Side, Snack, Appetizer

Aachener Weihnachts-Leberwurst

Christmas liverwurst, from aachen, north rhine-westphalia, germany

Drink

Altbier

Altbier (german: old beer) is a style of beer brewed in the rhineland, especially around the city of düsseldorf, germany. it is a copper coloured beer whose name comes from it being top-fermented, an older method than the bottom fermentation of lagers.

Side, Snack, Appetizer

Bornheimer Spargel

Asparagus grown in bornheim, north rhine-westphalia, germany

Main

Buttermilchsuppe

Buttermilk soup with dumplings, potatoes, bacon, green beans, vegetables, chervil

Drink

Dortmunder Bier

Beer brewed in dortmund, north rhine-westphalia, germany, many different types

Side, Snack, Appetizer

Düsseldorfer Mostert

Brown mustard from düsseldorf, north rhine-westphalia, germany

Main

Entensuppe

Duck soup

Side, Snack, Appetizer

Erbsen und möhren

Peas and carrots

Main

Fesenjan

Fesenjān (persian: فسنجان; also called fesenjoon in tehrani dialect) is an iranian stew (a khoresh) from northern iran.

Side, Snack, Appetizer

Flönz

Smoked blood sausage from cologne, north rhine-westphalia, germany

Side, Snack, Appetizer

Gebackener Camembert

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

Drink

Grubenlicht

Herbal liqueur

Side, Snack, Appetizer

Halve hahn

A snack consisting of a rye roll (röggelchen) with a thick slice of gouda cheese, sliced onions, pickles and mustard

Dessert, Sweet

Herrencreme

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

Drink

Killepitsch

Herb and fruit liqueur

Main

Knoblauchsuppe

Creamy garlic soup

Drink

Kölsch

Kölsch (german pronunciation: [kœlʃ]) is a style of beer originating in cologne, germany. it has an original gravity between 11 and 14 degrees plato (specific gravity of 1.044 to 1.056). in appearance, it is bright and clear with a straw-yellow hue. since 1997, the term "kölsch" has had a protected geographical indication (pgi) within the european union, indicating a beer that is made within 50 kilometres (30 mi) of the city of cologne and brewed according to the kölsch konvention as defined by the members of the cologne brewery association (kölner brauerei-verband). kölsch is one of the most strictly defined beer styles in germany: according to the konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the reinheitsgebot.kölsch is warm fermented with top-fermenting yeast, then conditioned at cold temperatures like a lager. this brewing process is similar to that used for düsseldorf's altbier.

Drink

Krombacher

Krombacher brauerei (german pronunciation: [ˈkʁɔmbaxɐ bʁaʊ̯əˈʁaɪ̯]) is one of the largest privately owned breweries in germany and ranks number 2 among germany's best selling beers.

Drink

Kuemmerling

Kuemmerling is the brandname of a type of kräuterlikör (herb liqueur) from germany, belonging to the group of halbbitter (semi bitters). this 35% by volume alcohol is a type of bitters. it has been in production since 1963 in bodenheim, near mainz, using a recipe from 1938. about one million 20 ml bottles are filled every day at the production facility. kuemmerling was germany's fourth-largest spirits brand and the second-largest brand in the bitters category in 2000. the family-owned company sold nearly 680,000 cases per year in 2000 and was bought out by allied domecq plc in 2001; the company was acquired by fortune brands in the pernod ricard - fortune brands joint acquisition of allied domecq in 2005. fortune brands, then sold it to the german company henkell & co. (daughter-company of dr. oetker) in 2010.

Side, Snack, Appetizer

Mettwurst

Mettwurst (german: [ˈmɛtˌvʊʁst] (listen)) is a strongly flavored german sausage made from raw minced pork preserved by curing and smoking, often with garlic. the southern german variety is soft and similar to teewurst. braunschweiger mettwurst is partially smoked but still soft and spreadable, while other northern german varieties such as holsteiner are harder and more akin to salami, due to longer duration of smoking.

Side, Snack, Appetizer

Mousseline Sauce

Hollandaise sauce with whipped cream folded into it, used with meat, fish, poultry, shellfish

Main

Muscheln rheinische art

Mussels cooked in wine and vegetables, serve with bread and butter

Side, Snack, Appetizer

Nieheimer Käse

Cheese made from curdled cow's milk and with cumin, from nieheim, north rhine-westphalia, germany

Side, Snack, Appetizer

Oecher Puttes

Pork blood and offal sausage, from aachen, north rhine-westphalia, germany

Main

Pfefferpotthast

Pfefferpotthast (low german: piäpperpottharst) is a traditional german stew. it comes from the cuisine of westphalia.

Side, Snack, Appetizer

Pickert

A pickert is a flat, fried or baked potato dish from westphalia, germany. it can be considered a kind of flattened dumpling or very nourishing pancake. it comes as a round pfannenpickert the size of a pan, a rectangular kastenpickert, or a palm-sized regular pickert. the name is derived from low german picken, pecken ("to stick something onto something else"). the main ingredients are grated potatoes, flour, milk, eggs, and (usually) raisins, with a little yeast, salt and sugar, and oil for the baking. three big potatoes produce 10–15 palm-sized pickerts, enough for 4–5 people. pickerts are a specialty of the district of lippe, where they developed from a traditional meal for the poorer people. in former times, pickert was eaten as breakfast or lunch by poor farmers, being a cheap and very nourishing dish, as would be required of food for a day's work in the fields. they are now served spread with sugar beet syrup, butter or (plum) jam, or leberwurst. a related dish, lappenpickert, is found in the regions west of lippe, towards münster and the ruhr area. it does not usually contain raisins and yeast, but may have a dash of sweet cream added. lappenpickert is usually baked in rather thin pancakes on a griddle greased with a side of lard, and eaten with the same spreads as pickerts from lippe, or with smoked fish or cold cuts.

Dessert, Sweet

Puddingteilchen

Sweet puff pastry danish with custard, commonly includes fruit

Drink

Quetsch

Plum liqueur

Main

Rheinischer sauerbraten

Beef marinated in wine, vinegar, and spices with vegetables

Side, Snack, Appetizer

Rinderwurst

Beef sausage

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

Schnitzel holstein

Veal schnitzel topped with anchovies, fried egg and capers

Main

Schweinepfeffer

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

Main

Senfrostbraten

The düsseldorf mustard roast is a specialty from düsseldorf, consisting of a rump steak with a special mustard crust. this dish is one of the reasons for düsseldorf's reputation as mustard city.

Dessert, Sweet

Spaghettieis

Spaghettieis (german pronunciation: [ʃpaˈɡɛtiˌaɪs]), 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.

Main

Speckpfannkuchen

Large savory pancakes made with bacon and, for example, leeks, chives, apples

Drink

Steinhäger

Steinhäger is a type of german gin, a spirit flavoured with juniper berries. the name is derived from the westphalian municipality of steinhagen, the only place where it is permitted to be produced.for centuries, local distilleries sold schnaps made up of grain and fermented must of the numerous juniper shrubs growing on the slopes of the teutoburg forest. by edict of 1688, the "great elector" frederick william of brandenburg, in his capacity as count of ravensberg, granted the inhabitants of steinhagen the exclusive privilege to distil liquor. during the 19th century, about 20 companies were founded in the village; today, only two manufacturers (h. w. schlichte established in 1766 and zum fürstenhof, a subsidiary of kisker distilleries in halle since 1955) still produce gin. steinhäger is typically sold in long brown earthenware (steingut) bottles and in glass bottles made to look like earthenware. since 1989, the steinhäger geographical indication is protected by a european economic community directive. the alcohol content is usually 38% abv but sometimes higher. the european union has set a minimum of 37.5% abv for it.

Side, Snack, Appetizer

Stippgrütze

Stippgrütze, also called wurstebrei, is a german dish from westphalia which is similar to grützwurst or knipp. it consists of barley groats cooked in sausage juices (wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. more rarely, finely chopped onions are added. the cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. there are various recipes, but they all contain barley groats, fat and meat. a classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme. the nutrition varies; one portion made from about 300 g of pork and 60 g of groats contains about 850 kj.its relatively high fat content means that stippgrütze keeps well and is often preserved or frozen, so that it can be used over the winter. the season for stippgrütze begins with the traditional schlachtfest or country feast in october or november, when the pigs are slaughtered, and lasts until spring. in the shops stippgrütze is usually sold in sausage form in clear artificial casings about 12 cm in diameter. to prepare it a large piece is fried in a pan without any additional fat, until a firm crust forms on the underside, occasionally it is stirred and fried again. a sort of porridge or puree (brei) results, hence its other name of wurstebrei (sausage puree). stippgrütze is served hot out of the pan and usually consumed at dinner (evening meal) together with or on top of coarse rye bread. for a main meal around midday salt or roast potatoes are usually served with it. it is common for stippgrütze to include a pickled gherkin. its acidity supports the digestion and palatability of this fatty meal. due to its high fat content stippgrütze is also commonly eaten before enjoying alcoholic drinks. the use of cooked offal together with coarsely-ground cereal exists in many cultures and used to be viewed as 'poor man's food'. examples include the scottish haggis prepared in a very similar way from oats and sheep's innards or the swedish dish, pölsa.

Drink

Veltins

Brauerei c & a veltins (german pronunciation: [ˈfɛltɪns]) is a brewery in the west german city of meschede-grevenstein. in 2015, veltins ranked fourth among germany's best selling beers. the small guesthouse brewery of franz kramer opened its simple wooden gates in 1824. clemens veltins took over the brewery in 1852. the new name, brauerei c & a veltins, came from the twins carl and anton veltins who took over the company from their father in 1893. veltins brewery produces the well known veltins pilsener beer. susanne veltins has directed the company since 1994. veltins owns the naming rights to the football stadium veltins-arena of german bundesliga club fc schalke 04 in gelsenkirchen. it is one of the most modern stadiums in europe. the stadium hosted the 2004 uefa champions league final and five matches in the 2006 fifa world cup. the kriesel curve at the winterberg bobsleigh, luge, and skeleton track is named after the brewery.

Drink

Warsteiner

Warsteiner (german pronunciation: [ˈvaːɐ̯ʃtaɪnɐ, ˈvaʁ-]) beer is brewed in the arnsberg forest nature park outside of warstein, north-rhine westphalia, germany. warsteiner has been owned by the cramer family since 1753. warsteiner is germany's largest privately owned brewery; its best selling beer is warsteiner premium verum.warsteiner ranks fifth among germany's best selling breweries.

Dessert, Sweet

Welf pudding

Welf pudding or guelph pudding (german: welfenspeise or welfenpudding), also known as hock pudding, is a two-layered pudding from germany. the white bottom layer is made from a cooked milk and vanilla sauce on a base of very stiffly whipped egg white. after being chilled it is then covered with a yellow layer of wine sauce made of beaten egg yolk, white wine and a little lemon juice.welf pudding gets its name from the colours of the house of welf (also known as the house of guelph), a german aristocratic family that ruled the principality of lüneburg in medieval times. the pudding is a culinary specialty from lower saxony in north germany. it was created by a hanoverian chef and served for the first time at the 200th anniversary of the rule of the house of welf. it is said that it became the favourite dessert of ernest augustus, elector of hanover.

Side, Snack, Appetizer

Westfälischer Knochenschinken

Ham produced in westphalia, germany

Side, Snack, Appetizer

Westfälischer Pumpernickel

Rye bread from westphalia, germany

Side, Snack, Appetizer

Zungenwurst

Blood tongue, or zungenwurst (translation tongue sausage), is a variety of german head cheese with blood. it is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. it has a slight resemblance to blood sausage. it is commonly sliced and browned in butter or bacon fat prior to consumption. it is sold in markets pre-cooked and its appearance is maroon to black in color. it is also sold in some delis as a cold cut.