German cuisine is far more diverse than its famous staples like bratwurst and sauerkraut. In ‘German Tapas,’ authors Katharina Pflug and Manuel Kohler explore regional dishes from across Germany, blending traditional flavors with modern culinary techniques. The article features three unique recipes: chicory with spiced sour cream, cheese spaetzle arancini, and gratinated oysters, showcasing the richness and innovation of German culinary traditions.
Discovering the Richness of German Cuisine
German cuisine extends far beyond the well-known bratwurst, sauerkraut, and potatoes. Authors Katharina Pflug and Manuel Kohler challenge this outdated perception with their innovative cookbook ‘German Tapas’ (ars vivendi). They take readers on a culinary journey through Germany’s diverse landscapes and traditions, presenting regional classics from the North Sea to the Alps with a contemporary twist. Below, we share three enticing recipes that harmoniously blend traditional flavors with modern culinary concepts.
Chicory with Spiced Sour Cream
Ingredients for 12 servings: freeze-dried raspberries (available at organic stores), rice grains for storage, 2 chicories, 1 tsp mustard powder, 1 tsp ground turmeric, 1 tsp ground mace (nutmeg flower), 20 g sugar, 4 tbsp boiling water, 200 g sour cream, 1 ½ tsp salt, 2 tbsp lemon juice.
Preparation: Start by grinding the freeze-dried raspberries into a fine powder using a food processor. To keep the powder from clumping, store it in a jar with a few rice grains.
For the spiced sour cream, combine the ground spices and sugar in a medium bowl. Pour boiling water over the mixture and allow it to cool slightly. Then, mix in the sour cream, salt, and lemon juice.
Next, clean the chicory by removing any damaged leaves and slice it into wedges, keeping the stem intact. Dip the chicory tips into the spiced sour cream, sprinkle with raspberry powder, and serve with an extra dollop of the dip on the side.
Cheese Spaetzle Arancini
Ingredients for 4-6 servings: 500 g onions, 100 g butter, 500 g Allgäu mountain cheese, salt, wheat flour for breading, 3-4 organic eggs (size M), breadcrumbs for breading, freshly ground black pepper, oil for frying.
For the spaetzle: 500 g wheat flour, 7 organic eggs (size M), 1 tsp salt, freshly grated nutmeg, 200 ml carbonated mineral water.
Preparation: Create the spaetzle the day prior. In a large bowl, combine flour and eggs, mixing with a wooden spoon until the dough is bubbly. Season with salt and nutmeg, then slowly add the mineral water.
Peel, halve, and slice the onions. In a pan, melt the butter and sauté the onions over low heat until they are golden brown, stirring occasionally for even cooking.
Bring a pot of water to a rolling boil and generously salt it. Prepare the spaetzle using a spaetzle press or grater. Once they float, remove them with a slotted spoon and layer them in an ovenproof dish, adding cheese and onions between layers. Press down the mixture and refrigerate overnight.
The next day, cut the chilled spaetzle into cubes. Set up three deep plates with flour, whisked eggs (seasoned with black pepper), and breadcrumbs. Coat each spaetzle cube in flour, dip into the egg, then roll in breadcrumbs.
Heat oil in a deep pan and preheat the oven to 80 °C. Fry the spaetzle cubes in batches until golden brown, then keep them warm in the oven until serving.
Gratinated Oysters
Ingredients for 6 servings: 6 fresh oysters, coarse salt for the baking sheet, 200 ml white wine, a handful of fresh verbena leaves, 200 g butter, 2 organic egg yolks, salt.
Preparation: Carefully open the oysters using a small knife, protecting your hand with a kitchen towel. Slide the knife between the shell halves and detach the muscle. Remove any shell fragments and keep the oysters cool.
For the hollandaise sauce, combine white wine and verbena in a pot, boil, and reduce to less than half. Cool and strain the reduction.
Melt the butter in a small pot. In another saucepan, gently heat the egg yolks with the reduction, whisking continuously to create a creamy texture. Once the mixture reaches 80 °C, slowly whisk in the butter and season with salt.
Preheat the oven’s top grill. Spread coarse salt on half of a baking sheet. Place a tablespoon of hollandaise sauce on each oyster and set them upright on the salt. Grill in the oven until the sauce turns golden brown. Serve these delectable oysters hot.