“...Cream colored ponies and crisp apple strudels, door bells and sleigh bells and schnitzel with noodles.”
Maybe not door bells, but definitely strudel, schnitzel, and spätzle {noodles}. German food is a hearty indulgence during the cold winter months. My favorite German dish is jaeger schnitzel, a breaded pork cutlet, pounded thin, and smothered with a creamy mushroom sauce. Homemade spätzle, a thick egg noodle, is always a welcome addition. And to finish, strudel with layers of dough, tart apples, and spices leaves me almost bursting at the seams. It is even more delicious sitting in a half-timbered German restaurant with rustic wood tables and gothic metal chandeliers.
When I want to recreate these at home, The German Cookbook by Mimi Sheraton is the best resource that I have found for German recipes. Packed with 496 pages of everything from goulash soup to black forest cake, it is the German equivalent of Julia Child’s Mastering the Art of French Cooking. Written in English, it also provides an overview of German cooking ingredients, terms, and techniques.
my german grandma makes spätzle for all of our holiday dinners - yum! lovely blog
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