German cuisine offers a rich array of flavors beyond the traditional bratwurst and sauerkraut. In ‘German Tapas,’ authors Katharina Pflug and Manuel Kohler present a fusion of classic and modern recipes, showcasing dishes like chicory with spiced sour cream, cheese spaetzle arancini, and gratinated oysters. Each recipe blends regional ingredients and innovative techniques, inviting readers to explore the diverse culinary heritage of Germany.
Discover the Richness of German Cuisine
When you think of German cuisine, you might picture bratwurst, sauerkraut, and potatoes. However, the culinary landscape of Germany is far more diverse. In their cookbook ‘German Tapas’ (ars vivendi), authors Katharina Pflug and Manuel Kohler showcase the variety of flavors that span from the North Sea coast to the majestic Alps. By blending traditional recipes with modern twists, they invite you to experience a new side of German cooking. Here are three exquisite recipes that highlight this fusion of classic and contemporary flavors.
Chicory with Spiced Sour Cream
Ingredients for 12 servings: 2 chicories, 200 g sour cream, 20 g sugar, 1 ½ tsp salt, 2 tbsp lemon juice, 1 tsp mustard powder, 1 tsp ground turmeric, 1 tsp ground mace, 4 tbsp boiling water, freeze-dried raspberries, rice grains for storage.
Preparation: Start by grinding freeze-dried raspberries into a fine powder using a food processor. To prevent clumping, store this powder in a jar with a few rice grains.
For the spiced sour cream dip, mix the ground spices with sugar in a medium bowl and add boiling water. Allow it to cool slightly before stirring in the sour cream, salt, and lemon juice.
Next, trim any damaged leaves from the chicory and cut it into wedges. Dip the chicory tips into the spiced sour cream, sprinkle with raspberry powder, and serve with an extra dollop of the dip.
Cheese Spaetzle Arancini
Ingredients for 4-6 servings: 500 g onions, 100 g butter, 500 g Allgäu mountain cheese, 3-4 organic eggs, salt, wheat flour and breadcrumbs for breading, freshly ground black pepper, oil for frying.
For the spaetzle: 500 g wheat flour, 7 organic eggs, 1 tsp salt, freshly grated nutmeg, 200 ml carbonated mineral water.
Preparation: Prepare the spaetzle a day prior by mixing the flour, eggs, salt, and nutmeg in a large bowl until the dough is bubbly. Gradually stir in the carbonated water.
Peel and slice the onions, then sauté them in melted butter on low heat until they are golden brown. While the onions cook, bring a pot of salted water to a boil and prepare the spaetzle using a press or grater. Once they float, transfer them to an oven-safe dish, layering them with cheese and onions. Press down and refrigerate overnight.
The following day, cut the chilled spaetzle into cubes. Set up a breading station with flour, whisked eggs, and breadcrumbs. Coat each cube and fry in hot oil until golden brown. Keep warm in a preheated oven until ready to serve.
Gratinated Oysters
Ingredients for 6 servings: 6 fresh oysters, coarse salt, 200 ml white wine, fresh verbena leaves, 200 g butter, 2 organic egg yolks, salt.
Preparation: Carefully open the oysters with a small knife, detaching the meat from the shell. Keep them chilled until you are ready to cook.
For the hollandaise sauce, boil the white wine with verbena until reduced by half, then strain. Melt the butter and whisk the egg yolks with the wine reduction over low heat until it thickens. Once it reaches 80 °C, remove from heat and slowly incorporate the butter, seasoning with salt.
Preheat your oven’s top grill. Spread a layer of coarse salt on a baking sheet and place the oysters upright. Top each oyster with a tablespoon of hollandaise sauce and grill until golden brown. Serve immediately for a delightful experience!