Christmas is not far away now and most of us living in Germany will have already sampled the famous “Glühwein”. Known elsewhere as mulled wine, this warming drink is popular at the Christmas markets which start in late November. Continue reading “Recipes from the Mosel – Riesling Glühwein”
Here are the towns hosting festivals and other wine-related events in and around the Mosel over the coming days: Continue reading “Wine Events and Festivals in the Mosel this Weekend”
I have to admit, like this guy I too find some German food a bit strange. However, what strikes me the most that unlike so many other cuisines, it remains true to its roots.
Back home in Britain, our national and regional dishes seem to have been unceremoniously raped and pillaged by celebrity chefs. You know, the ones telling us to cook a traditional Sunday roast in “EVOO” (took me ages to realize what that was), and to replace the roast spuds with quinoa garnished with flat leaf parsley and truffle oil. The final straw for me was when that Heston geezer got Little Chef to start dribbling balsamic vinegar around the edges of their full English.
In contrast, German food – as weird as some of it may seem to us ‘auslanders’ – does remain pretty unadulterated. It is pretty much as Großmutti would have cooked it years ago. And not a drop of chilli oil truffle oil or pink Himalayan salt in sight!
(The following content is reblogged from “Oh God My Wife is German:)
When you think of German food, what’s the first thing that comes to mind? Lots of meat? Sausage? Bread? Sauerkraut? (Endless fields of pig bodies to satisfy Germany’s disturbing and straight up demonic appetite for all things swine?) Before moving to Germany, I thought of these things too, because I had no idea just how weird and diverse German food really is — or that I would someday learn to love the nightmarish display of grotesqueries at the grocery store.
What follows is a list of the 10 weirdest foods I have learned to love as an American expat living in Germany:
Also known as Blood Tongue, this little childhood trauma is made from pig’s blood, tongue, fat and sometimes oatmeal or breadcrumbs. (They probably throw a live piglet in there too, just to keep things cute.) The first time I tried Zungenwurst, I hacked it back…
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It is now harvest time in the Mosel and traditionally this is when the Germans enjoy the Riesling equivalent of Beaujolais – Federweisser. This is the youngest wine, being served as soon as the alcohol content reaches four percent. Continue reading “Zwiebelkuchen and Federweisser”
One thing which always seems to shock people when they come to Germany is having to pay for ketchup and mayonnaise to go with their fries. I know it sounds like a simple thing, but it rankles so many. Continue reading “Ketchup and Mayonnaise”
Ice cream as we all know comes in a dazzling array of flavours ranging from the traditional through the exotic to the downright weird. However, on a trip to Cochem I tried ice cream – Riesling ice cream in fact. Continue reading “Riesling Ice Cream”
Today I want to talk about tipping in restaurants and cafes. This is a matter which varies so much between countries, and can even cause offence if done wrong. Continue reading “Tipping Etiquette in Germany”
You might have tried “Weinbergpfirsich Senf”, mustard made from peaches grown in the Mosel vineyards. Happily, today I stumbled across a recipe which is on the other end of the spectrum – pralines made from those peaches. It goes like this: Continue reading “Recipes from the Mosel – Vineyard Peach Pralines”
Here is an interesting recipe I found on the German website Römische Weinstraße. It is called “Weinsuppe mit Pilzen”, which is wine soup with mushrooms. I have not tried it yet but if anyone does give it a go I would be interested in knowing how it tastes. Continue reading “Recipes from the Mosel – Wine Soup with Mushrooms”