820 herman recipes

Aepfelkratzet: Bavarian-style torn apple pancake from the Allgaeu region, scrambled in butter until golden and dusted with powdered sugar. The rustic German breakfast cousin to Kaiserschmarrn.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Kapuska with kielbasa and bacon simmered in beer with sauerkraut. A rustic Polish-German cabbage stew with smoky sausage and a pinch of sugar to balance the tang.

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Kalbsschnitzel mit feinen Gemusen, German veal cutlets pan-seared in butter and topped with stewed tomato, asparagus spears, and sauteed mushrooms. A classic Bavarian main plated over pureed potatoes.

Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.

Gruibenknoedel are traditional German cracklings dumplings with pork cracklings, breadcrumbs, herbs, and eggs, poached and served in hot beef broth. Rustic comfort food in 25 minutes.