Dessert, Sweet

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Side, Snack, Appetizer

Briegel

Small spelt flour rolls sprinkled with salt and caraway seeds

Dessert, Sweet

Butterkuchen

Butterkuchen or zuckerkuchen is a simple german butter cake baked on a tray. flakes of butter are distributed on the dough which, after baking, form the characteristic holes. the whole cake is sprinkled with sugar or streusel. after further kneading the butterkuchen is baked. as a variation the dough can be sprinkled with roasted almond flakes. butterkuchen is a favourite element of westphalian and north german coffee tables. it is also served at wedding and funerals and, as a result, is sometimes called freud-und-leid-kuchen ("joy and sorrow cake") or beerdigungskuchen ("funeral cake"). a regional variation is to sprinkle the butterkuchen with a sugar-cinnamon mixture rather than with sugar alone. this is very similar to moravian sugar cake. in germany in the trade, at least 30 parts butter, clarified butter or butterfat must be used to 100 parts of flour.

Main

Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

Main

Dibbelabbes

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

Dessert, Sweet

Fasnacht

Fasnacht (also spelled fastnacht, faschnacht, fosnot, fosnaught, fausnaught) is a fried doughnut of german origin 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.

Dessert, Sweet

Frankfurter kranz

The frankfurter kranz (or frankfurt crown cake) is a cake specialty of frankfurt am main, germany.preparation starts with the baking of a firm sponge cake in a ring shaped baking tin. the cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam). the outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called krokant, toasted almond flakes and/or ground hazelnuts. krokant is signature to this dish. frankfurter kranz is considered a reminiscence of frankfurt as the coronation city of the holy roman emperors. its round shape and the sheath of brittle are intended to represent a golden crown, the cherries should be reminiscent of rubies. after world war ii, in the absence of butter, the surface of the cake was often coated with kogel mogel (sweetened egg yolk paste), and other types of decoration may involve dots made from (more) buttercream or cocktail cherries.

Main

Käsespätzle

Käsespätzle (german for "spätzle with cheese", also called käsknöpfle in vorarlberg and liechtenstein or kasnocken in tyrol) 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.

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

Leberknödel

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. due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat less perishable due to the crust formed by frying. in the palatinate, leberknödel are often served with sauerkraut and mashed potatoes. in bavaria and austria they are usually served in soup as leberknödelsuppe (liver dumpling soup).

Dessert, Sweet

Marmorkuchen

A marble cake (or marmor) is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. it can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon or other spices.

Drink

Oettinger

Oettinger brauerei is a brewery group in germany. oettinger was germany's best selling beer brand between 2004 and 2013 with an annual output of 6.21 million hectolitres (5,290,000 us bbl) in 2011.oettinger's headquarters are in oettingen in bayern but they also have breweries in gotha, mönchengladbach and braunschweig.

Dessert, Sweet

Prinzregententorte

Prinzregententorte (german: [ˈpʁɪnts.ʁeˌɡɛntənˌtɔʁtə]) 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. the prinzregententorte is very popular in bavaria, germany, available in cake shops all year round. the prinzregententorte appeared in series 12, episode 5 of the great british bake off, as the technical challenge.

Main

Saumagen

Saumagen ([zaʊ̯ˈmaːɡŋ̩], "sow's stomach") 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. the dish is somewhat similar to the scottish haggis, although the stuffing is quite different.

Dessert, Sweet

Schneeball

A schneeball or schneeballen (plural: schneebälle and schneeballen respectively), snowball in english, is a pastry made from shortcrust pastry and is especially popular in the area of rothenburg ob der tauber. its name derives from its round, ball-like shape, with a diameter of about eight to ten centimeters, and its traditional decoration with white confectioner's sugar. it is also called a storchennest (stork's nest).

Main

Schwenker

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: schwenker or schwenkbraten is a marinated pork neck steak which originates from the saarland (known there as schwenksteak) and is grilled on a schwenker (2). normally either a green herb or red paprika marinade is used when preparing schwenkbraten. traditionally, schwenkbraten is made of pork, but turkey variants have also become popular recently. schwenkbraten are about the size of a hand in length and width and are about 1 cm to 3 cm thick. a schwenker is a grill on which the schwenker steak typically is grilled. the schwenker consists of a fire bowl (or just the camp fire) and a swinging grill hung from a tripod or in fewer cases from a gallows-like structure. schwenkers are sometimes created from various handy materials in an impromptu fashion, but “schwenk-grills” can be purchased in local supermarkets, and in diy stores. a person who operates the schwenker grill is also called schwenker or less frequently, schwenkermeister.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 german cuisine), baguette (french type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) may be grilled. various side salads (usually a pasta (typically fusilli or spiralini) salad, a potato salad and a green salad), and baguette or flutes are served with schwenker. many prefer specific beers, such as a pils by one of the local breweries, with their schwenker.

Dessert, Sweet

Spritzgebäck

Spritzgebäck is a type of german and alsatian-mosellan christmas biscuit or christmas cookie made of flour, butter, sugar and eggs. when made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. the german verb spritzen means to squirt in english. as the name implies, these cookies are made by extruding, or "squirting", the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted. in the united states, the name spritzgebäck is often shortened to spritz becoming known as the spritz cookie.spritzgebäck is a common pastry in germany and served often during christmas season, when parents commonly spend afternoons baking with their children for one or two weeks. traditionally, parents bake spritzgebäck using their own special recipes, which they pass down to their children.

Side, Snack, Appetizer

Spundekäs

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

Main

Urfa kebab

Kebab with spiced ground meat

Main

Verheiratete

Married, a dish with potatoes, flour dumplings, bacon and a cream sauce

Drink

Weizenbier

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).

Dessert, Sweet

Windbeutel

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.