×

80636 Dishes

Franzbrötchen
Dessert, Sweet

Franzbrötchen

A Franzbrötchen is a small, sweet pastry baked with butter and cinnamon, similar to a cinnamon roll. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of pastry commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake. As its name indicates, the Franzbrötchen was probably inspired by French pastries. Originally, it could be found only in the region of Hamburg, but now Franzbrötchen are also sold in Bremen, Berlin, and other German cities. The ingredients of the dough include flour, butter, yeast, milk, sugar, and a pinch of salt. The filling is a mixture of sugar and cinnamon. Several times in succession, the dough is folded and rolled out thinly, and coated with butter. As soon as the dough is sufficiently outstretched to a filmy layer, it is moistened with a little water, sprinkled with a melange of sugar and cinnamon and finally rolled up. In order to provide the filled dough roll with the typical shape of a Franzbrötchen, it has to be cut into slices, each about four centimetres thick. Afterwards, the pieces are pressed together in the middle of the cut faces with the handle of a wooden spoon, which causes the filling to ooze out sideways. On baking, the yeast dough rises and the melange of sugar and cinnamon is slightly caramelized on the outside of the layers. Due to the butter and the caramelized sugar, the Franzbrötchen is often a little sticky. Variants of the Franzbrötchen may contain raisins, seeds, chocolate sprinkles or pumpkin seeds. The Franzbrötchen was probably named in the style of the French (German 'französisch') model, the croissant, which is also made of pastry and became popular in Germany after Napoleon's troops had occupied Hamburg between 1806 and 1814. According to a different historical tradition, they produced a longish Franzbrot (German for 'French bread') which resembled the baguette. Legend has it, a baker in Hamburg had once seared such a Franzbrot in a pan of fat, which is considered the origin of the contemporary Franzbrötchen.
Knödel
Dessert, Sweet

Knödel

Knödel or Klöße ( German: [ˈkløːsə] ⓘ; sg.: Kloß) are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist. The word Knödel is German and is cognate with the English word knot and the Latin word nōdus 'knot'. Through the Old High German chnodo and the Middle High German knode it finally changed to the modern expression. Knödel in Hungary are called gombóc or knédli; in Slovenia, knedl(j)i or (less specifically) cmoki; in the Czech Republic, knedlíky (singular knedlík); in Slovakia, knedle (singular knedľa); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, cnidle or cnigle; and in Italy they are known as canederli [kaˈneːderli; kaˈnɛːderli] in Italian and as bales in Ladin. In some regions of the United States,[citation needed] klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (kroppkakor or pitepalt) and in Norway (raspeball or komle), filled with salty meat; and in Canada (poutine râpée). Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour. Similar semolina crack dumplings are made with semolina, egg and butter called Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza). Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.
Krapfen
Dessert, Sweet

Krapfen

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.
Mozartkugeln
Dessert, Sweet

Mozartkugeln

A Mozartkugel is a small, round sugar confection made of pistachio, marzipan, and nougat that is covered with dark chocolate. It was originally known as Mozart-Bonbon, created in 1890 by Salzburg confectioner Paul Fürst (1856–1941) and named after Wolfgang Amadeus Mozart. Handmade Original Salzburger Mozartkugeln are manufactured by Fürst's descendants up to today, while similar products have been developed by numerous confectioners, often industrially produced. Paul Fürst's family descended from Dinkelsbühl; he himself was born in Sierning, Upper Austria, and was raised in Salzburg. Upon the early death of his father, he lived in the house of his uncle, who owned a confectionery at No. 13, Brodgasse. Fürst took over his uncle's business and trained as an apprentice in Vienna, Budapest, Paris, and Nice. In 1884, he opened his own pastry shop at No. 13, Brodgasse, where he, by his own account, created the Mozart-Bonbon praline after lengthy trials in 1890. As his specialty became increasingly popular, Fürst established a company that continues to sell Mozartkugeln. However, he had not applied for a patent to protect his invention, and soon, other Salzburg cake shops began to sell similar products. The original recipe for Mozartkugeln is: A ball of marzipan combined with pistachio and covered in a layer of nougat is produced. This ball is then placed on a small wooden stick and coated in dark chocolate. The stick is then placed vertically, with the ball at the top, on a platform to allow the chocolate to cool off and harden. Finally, the stick is removed; the hole that it leaves behind is filled with chocolate coating, and the ball is wrapped in metal foil. The balls remain fresh for about eight weeks at room temperature.
Spekulatius
Dessert, Sweet

Spekulatius

Speculaas is a type of spiced shortcrust biscuit originated in the Low Countries (Belgium and the Netherlands) and baked with speculaas spices, which is a mix of 80% cinnamon, and 20% other spices: nutmeg, clove, ginger, cardamom and pepper, the exact proportions were often a signature and secret of the bakery who made them. They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculaas around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculaas also mention weddings and fairs. However, in the Low Countries it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream. Although speculaas stuffed with almond paste (Dutch: gevulde speculaas) and the thicker speculaas chunks (Dutch: speculaasbrokken) remain a specialty of the holiday season. Apart from Belgium and the Netherlands, it is also well known in adjacent areas in Luxembourg, northern France, and in the west of Germany (Westphalia and the Rhineland). It gained popularity in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin. The cookie can also be found in Indonesia and is usually served there at Christmas or on other special occasions. The Dutch name "speculaas" evolved from the older form speculatie (speculation), used to mean "desire" or "pleasure". Originally, speculatie described fine baked goods, appealing to sophisticated tastes. Over time, this term developed dialectal variations like speculacie and speculasie, in which later the ie-suffix was erroneously interpreted as diminutives —eventually resulting in the non-diminutive form we know today as "speculaas".
Stollen
Dessert, Sweet

Stollen

Stollen 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 Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). A ring-shaped stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (stollen wreath). Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat), raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of a stollen is around 2 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better. The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior-tasting bread. Dresden stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and Dresdner stollen remains notable and available – amongst other places – at the Dresden Christmas market, the Striezelmarkt. Dresden stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" stollen is produced in only 110 Dresden bakeries.
Tulumba
Dessert, Sweet

Tulumba

Tulumba or Bamiyeh is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Tulumba literally means 'pump' in Turkish, deriving from the Italian tromba. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: بلح الشام), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In Iraqi cuisine it is known as datli (Arabic: داطلي), directly coming from Turkish word tatlı. It is made from a yogurt[citation needed] and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan. It is also commonly sold alongside jalebi, which is prepared in a similar way, but arranged in a web-like arrangement of strips of dough.
Blauer Portugieser
Drink

Blauer Portugieser

Blauer Portugieser is a red Austrian, Slovenian wine, Croatian wine, Moravian and German wine grape found primarily in the Rheinhessen, Pfalz and wine regions of Lower Austria, Slovenia and Croatia. It is also one of the permitted grapes in the Hungarian wine Egri Bikavér . In Germany, the cultivated area covered 4,551 hectares (11,250 acres) or 4.5% of the total vineyard area in 2007. Wine cellars usually vinify a simple light red wine, which is characterized by a fresh, tart and light body. It is also frequently vinified as a rosé. Blauer Portugieser is also very well suited as table grapes; however, it is not sold as such because the selling of wine grapes as table grapes is not permitted in the European Union. Since 2000, higher quality wines have been vinified from Portugieser grapes. The use of oak provides additional aromas in order to compete with Bordeaux varieties. DNA profiling has shown that Blauer Portugieser is a cross between Grüner Silvaner (male parent) and Blaue Zimmettraube (female parent; the offspring of Blauer Gänsfüsser). Historical ampelographic sources have provided very solid evidence that the geographic area of origin of the variety is Lower Styria (today Slovenian Styria). Despite the suggestion of the grape's name of having a Portuguese origin, ampelographers have uncovered little evidence to suggest that this is the case. It is often said that the Austrian Johann von Fries brought it from Oporto to his estates near Vöslau in 1772. In Hungary it was called kékoportó until recently for that reason. There is evidence to indicate that the grape was widely established in Austria by the 19th century and that it was then that cuttings were brought to Germany. From there the grape increased in planting, becoming very popular during the German red wine boom of the 1970s, when it surpassed Pinot noir (Spätburgunder) in red grape plantings. The grape is a relatively easy to grow due to high resistance to various vine and grape disease such as coulure. It does have some susceptibility to oidium though. The vine can be very prolific producing yields that often average 7 tons per acre (120 hl/ha). A negative consequences of these high yields is that this normally magnifies the grape's naturally low acidity level which, if not corrected during winemaking, can produce "flabby" and dull wines. Being produced in generally cool climates, the grape is often chaptalized to boost the alcohol levels. In the past some producers would excessively chaptalize to the point where the higher sugar levels would stun the yeast during fermentation, leaving noticeable amounts of residual sugar and sweetness in the wine.
Blaufränkisch
Drink

Blaufränkisch

Blaufränkisch is a dark-skinned variety of grape used for red wine. Blaufränkisch, which is a late-ripening variety, produces red wines which are typically rich in tannin and may exhibit a pronounced spicy character. The grape is grown across Central Europe, including Austria, Czech Republic (in particular southern Moravia where it is known as Frankovka), Germany, Slovakia (where it is known as Frankovka modrá), Croatia, Serbia (frankovka), Slovenia (known as modra frankinja), and Italy (Franconia). In Hungary the grape is called Kékfrankos (also lit. blue Frankish) and is grown in a number of wine regions including Sopron, Villány, Szekszárd, and Eger (where it is a major ingredient in the famous red wine blend known as Egri Bikavér (lit. Bull's Blood) having largely replaced the Kadarka grape). It has been called "the Pinot noir of the East" because of its spread and reputation in Eastern Europe. In America the grape is also known as Lemberger, Blauer Limberger or Blue Limberger and grown in Pennsylvania, Washington state, Michigan, New Jersey, Idaho, New York, Colorado, Ohio, Virginia. and California, DNA profiling has shown that Blaufränkisch is a cross between Gouais blanc (Weißer Heunisch; male parent) and Blaue Zimmettraube (female parent; the offspring of Blauer Gänsfüsser).[citation needed] Historical sources of grapevine classification have provided very solid evidence that the geographic area of origin of the variety is Lower Styria (today Slovenian Styria). For a long time before the application of DNA analysis, Blaufränkisch was erroneously thought to be a clone of the Gamay grape variety, due to certain similarities in morphology and possibly due to its name Gamé in Bulgaria.