Notes about Recipes in this book

• Bavarian pretzels (Laugenbrezel)

  • meginyeg on January 23, 2022

    Have made these a couple of times. They are easy and tasty.

• Mushroom and sauerkraut goulash (Pilzgulasch)

  • meginyeg on March 29, 2022

    This was good. But not something I will make again.

• Cod-stuffed cabbage rolls with dill cream sauce (Fischrouladen)

  • Afiesler on April 22, 2024

    This was a Sunday night dinner and the flavor was excellent. No cooktimes listed on the recipe but our cabbage bundles cooked about 30-35 mins in oven. Our cabbage was smaller so we had more bundles. I added a cornstarch slurry to thicken the wine, mustard, cream sauce. I would make this again but with more spicy mustard.

• Chicken braised in Riesling (Huhn in Riesling sosse)

  • angrygreycat on May 19, 2020

    I had some green grapes that needed using up and I always have Riesling in the house so I thought I would try this. I should have stopped when I read the recipe and it seemed a little off. This teetered on the edge of inedible. Way too much liquid. Uses a whole bottle of wine and then 4 cups of broth cooked in the oven with the lid on, then adds creme fraiche to create a very watery concoction . Some grapes put in early on and some put in toward the end, I would assume that there is supposed to be a difference in taste and texture of the grapes, but because there is no high heat really when the initial grapes are added they don't develop a jammy texture to counterbalance the juicier ones later. This was just a hot mess of a recipe. But my fault too, As i was cooking it I was thinking it was not going to work. I will say that there is a good basic idea here, the onions in the Riesling is a nice combo, but needs a different technique.

• Roasted goose with pretzel-apple stuffing and Gewürztraminer glaze (Gans)

  • meginyeg on December 27, 2021

    This was decent. Good flavour.

• Spicy Hungarian-style bratwurst (Ungarische bratwurst)

  • meginyeg on April 04, 2022

    These were a decent sausage I found the mixture a bit dry so I added a bit of beer. The different flavours of paprika were great.

• Beef and veal meatballs with lemon-caper cream sauce (Königsberger klopse)

  • damazinah on December 24, 2015

    Unbelievably good - not your average meatballs! The seasoning of the meatballs & sauce are very tasty. I served this with mashed potatoes, but will make homemade spaetzle next time. It didn't call for an egg, but I added one to the meatball mixture to hold it together. And beware the amount of salt - the recipe calls for kosher salt, but if you're using any other salt, cut the amount in half.

• Pork sirloin steak, brewmaster style (Braumeister schweinesteak)

  • meginyeg on January 28, 2023

    This was only ok. We won't use this marinade or recipe again.

• Radishes braised in chicken stock, butter, and thyme (Radieschen)

  • damazinah on December 24, 2015

    A good side dish when you're looking for something a little different. The radish flavor was tamed by braising, tasting more like a turnip.

• Savoy cabbage braised in cider with green apples and leeks (Wirsing)

  • jenburkholder on February 20, 2022

    Enjoyable. We used fewer apples, because our cabbage was small.

• Potato and sauerkraut gratin (Kartoffel-sauerkraut gratin)

  • sdutton on January 21, 2020

    My husband and I got a little crazy making homemade sauerkraut and ended up with more than we could possibly eat. We tried this recipe to use up some of it and now sometimes we buy sauerkraut just to make this dish. It is simple and lovely.

• Malted pots de crème (Malzkreme)

  • laurenlangston on April 01, 2019

    This is incredibly rich of course; the malted milk takes it in a fun direction, but it needs a garnish to cut it. I made sesame-ginger brittle (and put some pretzels in there too for funsies) to crumble on top and it was a nice counterpoint, both for the crunch and for the ginger kick. Makes 4 ramekins but really it takes 2 people to eat one serving.