Notes about Recipes in this book

• Herring salad with apples, dill pickles, and horseradish (Heringssalat)

  • bching on February 25, 2022

    Good, refreshing lunch with rye crisps. The apples are an especially nice touch.

• Bavarian sausage hot pot (Bayerischer würsteltopf)

  • hillsboroks on January 16, 2015

    Easy, quick tasty weeknight dinner! I made half a recipe for two and used two of the wild Canada goose dinner franks that my hunter husband has a local German sausage maker make for him. The flavor is mild and savory. Perfect for a cold winter evening meal.

  • twoyolks on December 17, 2016

    This was really simply but was really quite good. It was great on a cold, icy day where we couldn't leave the house. I think that the serving size may be a bit lower than the recipe specifies.

• Boiled beef with horseradish sauce (Gekochtes ochsenfleisch mit meerrettichsauce)

  • eve_kloepper on August 08, 2020

    Followed directions precisely. Very good result. A nice beef and sauce dish that is not too heavy.

• Rhineland-style sauerbraten with raisin gravy (Rheinischer sauerbraten mit rosinensauce)

  • Rinshin on January 08, 2024

    It’s been a long time since I made sauerbraten. Our eating style is certainly different now eating less roast beef style dishes requiring long cooking time. This is a solid and very good sauerbraten recipe. Requires 5 days marination and turns inexpensive lean and tough cut of roast very tender. The gravy is very tasty. Photo added.

• Ragout of venison with chestnuts and mushrooms (Rehgulasch mit maronen und pilzen)

  • anya_sf on November 19, 2025

    Delicious stew - mushrooms, chestnuts, and cranberries all go well with venison. Made 1/2 recipe. Based on experience, I knew my meat wouldn't need 5 hours to cook. Simmered initially 1.5 hrs, then 30 min after adding chestnuts, then 30 min after adding cream, and that was probably a bit longer than needed. Sprinkled with parsley for some much-needed color, served over spaetzle.

• Cod with sauerkraut and tarragon sauce (Kabeljaufilet mit sauerkraut und estragonsauce)

  • mcvl on May 09, 2012

    I didn't make this recipe as written but used it as a jumping-off place. That said, the combination of fish, sauerkraut, tarragon, and bacon was magical, and I'm sure to use that combination again and again.

• Purée of potatoes and apples (Kartoffel-apfelpüree)

  • twoyolks on December 16, 2016

    While an intriguing concept, I ultimately felt I would've liked mashed potatoes and apple sauce separately more than I liked them in this recipe.

• Egg spaetzle (Eierspätzle)

  • anya_sf on November 19, 2025

    Ingredient ratios worked for me, but the cooking time of 8 min seemed too long. Normally I just cook spaetzle for a minute or two after they float. I cooked these 5 min and, while they were fine, think that was longer than needed. Holding them in ice water worked. Used less butter to saute them. Just got 3 servings.

• Braised red cabbage with onions and apples in red wine sauce (Rotkraut mit zwiebeln und äpfeln in rotweinsauce)

  • Rinshin on April 05, 2020

    Excellent taste and direction for using up half frozen red cabbage sitting too long in my fridge. I cooked on simmer for over 2 hours with cover on. Did not have currant jelly and used cherry jam. Besides the red wine, added 1/2 C homemade umeshu or plum wine. Serving this with baked salmon with cream/mustard sauce and baked baby potatoes.

• Quark cheesecakes (Käsekuchen)

  • twoyolks on December 27, 2016

    This was a rather expensive cheesecake because of the amount of quark in it. The cheesecake was lighter than a traditional cheesecake. I thought the lemon flavor was a bit too strong but lemon lovers thought it was good.

• Murbteig pastry (Mürbteig)

  • twoyolks on December 27, 2016

    An unusual pastry. I made it in the food processor. It did turn out to be pretty easy to work with. It was a bit fussy to line the spring form pan but it worked.