Mennonite Gingerbread – Mennoniten Lebkuchen
A delicious Christmas treat! Ingredients: 1 cup brown sugar1 cup butter, softened2 large eggs½ cup molasses2 cups all-purpose flour½ teaspoon baking powder½ teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground ginger1 cup boiling water2 teaspoons baking sodaWhipped cream, as needed Instructions: Preheat oven to 180°C (350°F) and grease a 9in. x…
Mennonite Maple Walnut Cake – Mennnoniten Ahorn Walnuss Kuchen
A soft and moist walnut cake – perfect for Kaffee und Kuchen on a Sunday afternoon! Ingredients: 80 ml (⅓ cup) unsalted butter, softened2 eggs240 ml (1 cup) pure maple syrup295 ml (1 ¼ cups) all purpose flour2 teaspoons baking powderpinch of salt240 ml (1 cup) walnuts, coarsely chopped2 tablespoons…
Mennonite Yeast Rolls – Mennoniten Brötchen
If you love baking breads, buns and rolls and baking is therapeutic for you, this recipe is for you! Ingredients: 120 ml (½ cup) warm water2 tablespoons yeast120 g (½ cup) butter2 cups milk80 g (⅓ cup) sugar2 teaspoons salt 750 g – 875 g (6 to 7 cups) all purpose…
Mulled Wine – Glühwein
Mulled wine is one of the traditional drinks during winter and especially Christmas time. If you visit a German Christmas Market you will notice the high count of mulled wine booths. Usually made from red wine, today you will also find white mulled wine, or mulled wine with a dash…
Noodle Kugel – Nudelkugel
Kugel is a traditional dish of Ashkenazi Jewish cuisine, it is similar to a casserole and can be either sweet or savoury, either as a side dish or a dessert, and eaten warm or cold. Ingredients: 1 stick (110 g) unsalted butter cut into pieces, plus extra for buttering the…
Nuckela Soup
“If there was a preeminent favorite, Nuckela Soup would be it. It is as old as the Hutterites themselves, devised during the time of the Holy Roman Empire. Easy to make, rich, and buttery, this is my comfort soup of choice. Some people like their Nuckelen nice and firm and…
Onion Tart – Zwiebelkuchen
The onion cake is a hearty cake that takes its name from main topping, the onions. The cake is popular in southern Germany, eastern Germany and Switzerland as well as in Alsace, France. Depending on what region in Germany you are in, the ingredients and how it is prepared will…
Paprika Goulash – Paprikagulasch
The history of Goulash can be traced back to 9th century Hungary where Hungarian shepherds, when out working with their sheep, cooked stews, and thick soups from dried flavoured meat. Paprika, made from New World peppers, was introduced to the old world in the 16th century and soon made its…
Pearl Onions – Perlzwiebeln
Pearl onions are cultivated mostly in Germany, the Netherlands, and Italy and more often than not in in home gardens. Due to their small size, they make pickling them very easy. In Germany, pickled pearl onions are eaten as an accompaniment to dinner. Ingredients: 1.2 kg (2.5 lbs) pearl onionssalt500…
Pork Knuckle – Schweinshaxe
Schweinshaxe originated as a peasant food. Many such recipes were created to make inexpensive and tough cuts of meat more palatable. Ingredients: 4 ham hockssalt, to tastecoarse black pepper300 ml (1 ¼ cups) beef stock1 bottle of beer3 to 4 teaspoons dark sauce thickener or cornstarch Instructions: Rinse off pork…
