Coming from a strong German heritage, with grandparents on both sides of the family from that country, I, of course, love good German foods. I developed my love for them mostly on a semester abroad in that country while in college. My favorite, hands down, is weisswurst (white sausage) and black forest cake.
One of the best beef dishes I know of, besides steak. This is truly a great German main dish, but is a bit complicated to make, so save a morning or afternoon to make the marinade, and a week to let it soak in the juices before slow cooking it..
I do believe that Italy and France have some of the most scrumptious desserts, and tiramisu is one of my favorites! (Thus it is at the top of my list!) Tiramisu is a creamy combination of whipped cream and marscarpone along with ladyfingers dipped in a combination of coffee and coffee liquor. Make this the night before to let it set and the flavors combine. I have made this recipe several times and always have had rave reviews!
I have always loved to bake, and thanks to my mother and grandmother began at the tender age of six. Cooking and canning come less naturally, but I love to make foods from different countries. And because of this love for being in the kitchen, I thought it would be a wonderful idea to share my journey with those who read my travel blog and add the websites where you may find the recipes that I used.
One of the best beef dishes I know of, besides steak. This is truly a great German main dish, but is a bit complicated to make, so save a morning or afternoon to try it.
These pretzels are not the typical pretzels you find in mall shops. They are more like bread to go. If you are on a diet, these may be a bit heavy for you. They take a bit of preparation, like bread, and like bread are better served warm, fresh out of the oven.
I made two of these today; one for a German dinner and one for my brother and his wife to take home.
I made two of these in 2 days; one for a friend and one for my sister's birthday. This cake is "the bomb"! Absolutely delish! You do need the tart cherries to make this recipe and a good helping of kirschewasser. For those of you who aren't German, that is cherry liquor, that you can find in any liquor-store.
I was introduced to this on a vineyard in Tuscany and fell in love with it. It is a simple recipe, but takes a long time to set up in the refrigerator or cellar. I let mine sit for 2 1/2 months before I bottled it. It tastes just like I remember... the lemon drop candies we had as kids!