Side, Snack, Appetizer

Altenburger Ziegenkäse

Soft cheese made from cow's milk, goat's milk and caraway, from thuringia, germany

Dessert, Sweet

Buchteln

Buchteln (pl., sing. buchtel; also wuchtel(n), ofennudel(n), rohrnudel(n)), are sweet rolls made of yeast dough, filled with powidl, jam, ground poppy seeds or quark, and baked in a large pan so that they stick together. the traditional buchtel is filled with plum powidl jam. buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. buchteln are served mostly as a dessert but can also be used as a main dish. in the 19th century they could be boiled similar to dumplings.the origin of the buchteln is the region of bohemia, but they play a major part in the austrian, slovak, slovenian, and hungarian cuisine too. in bavaria the buchteln are called rohrnudeln, in slovenian buhteljni, in serbian buhtle or 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.

Side, Snack, Appetizer

Buttermilchgetzen

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

Side, Snack, Appetizer

Dresdner Christstollen

Dresden christmas stollen, from dresden, saxony, germany

Breakfast

Eierkuchen

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

Dessert, Sweet

Eierschecke

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 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.[1] the term originates from a piece of men's clothing in the 14th century which was called schecke and was made up of a medium-length tunic with a very tight waistline and was worn with a dusing, a hip belt. the cake was named after this "tripartite garment" (upper part, belt, lower part).

Drink

Gose

Gose () is a warm fermented beer that originated in goslar, germany. it is usually brewed with at least 50% of the grain bill being malted wheat. dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). gose beers typically do not have prominent hop bitterness, flavours, or aroma. the beers typically have a moderate alcohol content of 4 to 5% abv. because of the use of coriander and salt, gose does not comply with the traditional ingredient regulations in german-speaking countries, but it is allowed an exemption on the grounds of being a regional specialty. it acquires its characteristic sourness through inoculation with lactobacillus bacteria.gose belongs to the same family of sour wheat beers which were once brewed across northern germany and the low countries. other beers of this family are belgian witbier, berliner weisse, and hannover broyhan.

Side, Snack, Appetizer

Graukäse

Tyrolean grey cheese (tiroler graukäse) 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. 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 prodotto agroalimentare tradizionale (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.

Side, Snack, Appetizer

Hefeplinsen

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. 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 jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Side, Snack, Appetizer

Heidelbeergetzen

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

Side, Snack, Appetizer

Klitscher

Fluffy potato pancakes, may also be made with quark

Side, Snack, Appetizer

Knackwurst

Knackwurst (german pronunciation: [ˈknakˌvʊʁst] (listen)) (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.

Side, Snack, Appetizer

Lausitzer Leinöl

Linseed oil from oberlausitz, saxony, germany

Side, Snack, Appetizer

Leipziger allerlei

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.

Dessert, Sweet

Leipziger lerchen

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

Dessert, Sweet

Liegnitzer bombe

Gingerbread cake with fruit, marzipan and chocolate, named after the city of legnica in poland

Main

Martinsgans

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.

Side, Snack, Appetizer

Meißner Fummel

A very light and fragile puff pastry, from meissen, saxony, germany

Side, Snack, Appetizer

Milbenkäse

Milbenkäse ("mite cheese"), called mellnkase in the local dialect and often known (erroneously) 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 is said to taste similar to harzer cheese, but with a bitter note (increasing with age) and a distinctive 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. the traditional method of making milbenkäse, which dates back to the middle ages, was nearly lost by 1970, with only the elderly liesbeth brauer knowing the technique. local science teacher helmut pöschel was taught the proper way to make it and together with his associate, christian schmelzer, succeeded in revitalizing the tradition. a cheese mite memorial was later erected at würchwitz to celebrate the renaissance of milbenkäse production.

Main

Mutzbraten

Marinated pork that is spit-roasted over birch

Side, Snack, Appetizer

Oberlausitzer Biokarpfen

Carp that is farmed in oberlausitz, saxony, germany

Side, Snack, Appetizer

Quarkkeulchen

Quarkkäulchen (literally "little quark ball") 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.

Drink

Radeberger

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.

Main

Rinderzunge

Beef tongue (also known as neat's tongue or ox 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 states. 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.

Side, Snack, Appetizer

Roggenmischbrot

Sourdough wheat and rye bread

Main

Saure eier

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

Main

Schlesisches himmelreich

Stewed pork and dried fruit

Main

Speckkuchen

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.

Dessert, Sweet

Stollen

Stollen (german pronunciation: [ˈʃtɔlən] (listen) or [ʃtɔln] (listen)) 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 bread eaten during the christmas season, when it is called weihnachtsstollen (after "weihnachten", the german word for christmas) or christstollen (after christ).

Main

Teichlmauke

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

Main

Thüringer klöße

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

Side, Snack, Appetizer

Wickelklöße

Roullade-type potato and wheat flour dumplings, may be rolled with breadcrumbs, spinach, parsley, bacon or other ingredients inside

Drink

Wurzelpeter

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 (wurzel in the german language).

Drink

Zwickelbier

Zwickelbier (kurz zwickel, regional zwickl), 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.