It is time for great Halloween recipes like the Bloody hands recipe. It is an original German recipe but it is easy to make. You find all ingredients for the German Halloween recipes on LoveGermanfood.com, Amazon or in your local super market. This is for sure a scary dessert!
The hands are made out of Dr. Oetker Vanilla pudding and the blood is made out of raspberries with cherry juice. Happy Cooking and Happy Halloween!
2 packages of Vanilla pudding Dr. Oetker – Dr. Oetker Vanilla Pudding 3 Pack
1 liter milk
sugar as per instructions or to taste
For the Sauce: 250 g frozen raspberries, 2 tbsp sugar, 100ml cherry juice
The “Nusszopf” or German sweet bread with a hazelnut filling is a classic German cake or pastry. It is made out of a yeast dough and filled with almonds or hazelnuts, braided. This is an authentic and proven German recipe. To make this German sweet bread you need to have some baking experience. It’s a great addition for the Sunday brunch or for the traditional coffee and cake table Sunday afternoons. Happy Baking!
30g yeast (fresh) or 1 package dry yeast
1/4l lukewarm milk
1 dash salt
zest of ½ organic lemon
200g marzipan, raw
2 egg white
2 tbsp sugar
150g ground almonds or hazelnuts (or half/half)
2 cl rum
4 tbsp powdered sugar
2 tbsp lemon juice, 2 tbsp water
– Sieve flour in a bowl, form a mold in the middle, add or crumble yeast and mix with some milk and some flour.
– Let this “pre-dough” raise for 15 minutes (covered with a kitchen cloth).
– Melt butter and mix it with sugar, salt, lemon peel, entire flour and pre-dough.
Make the Filling
– Mix marzipan with egg whites, sugar, almonds and rum.
– Roll dough to dimensions 50×40 cm or 20 inches x 16 inches and spread filling on top.
– Roll it lengthwise and cut in half, then turn it into a braided bread (Zopf).
– Place it on a baking tray layered with baking paper and let it raise for 15 minutes.
– Pre-heat oven to 200 C or 350 F and bake it for 35 minutes on the lowest level.
Make the Glaze
Mix powdered sugar with lemon juice and water. Spread it over the hot braided bread.
German Rotweinbraten or Braised Beef in Red Wine is a German dish that is wonderful for the festive/holiday menu. The beef will be marinated for almost one day in a red wine marinade that makes the meat tender, and adds a subtle red wine taste to it. Serve it with your favorite side dish. The best combined with German Spaetzle (speciel pasta) and red cabbage. Happy Cooking!
750 ml red wine like Merlot
3 of each: bay leaves, cloves, star anise
1 tsp black peppercorns
1 kg beef roast (shoulder)
salt and pepper
2 tbsp oil
3 big carrots
3 parsley roots
2 tbsp clarified butter
– In a pan bring red wine with spices to a boil, let cool off until it is semi-warm.
– Place beef in a ceramic bowl and cover it with the red wine.
– Marinate it for 23 hours in the fridge (covered).
– Remove from the fridge 1 hour before you cook it.
– Pre-heat oven to 80 C or 200 F and place a fire proof form in the oven.
– Remove beef from marinade, pat it dry, season with salt and pepper to taste.
– In a large pan brown it in hot oil evenly on all sides for about 7-8 minutes.
– Remove form from oven.
– Put meat into the form, and place in the oven.
– Cook it for 3.5 hours.
– When done set meat aside and keep warm, cover it with foil, in oven on a very low temperature.
– Drain the liquid and make the stock.
German Maggi Hunter Schnitzel Sauce
– Just add Mushrooms! – Get it Now.
Make the Sauce (Gravy)
– Mix some potato starch with some cold water (never use hot water because it will clump). The amount of potato starch depends on how much stock you have. Start with a little amount, brin g to a boil, if it has not thickened add some more.
– Add it to the stock. Alternatively you add 2 tbsp tomato paste. The gravy should not be liquid.
– Bring to a boil, reduce heat.
– 15 Min. before the beef is done, wash vegetable, peel it and cut it Julienne style (long, small stripes).
– Saute vegetable in hot clarified butter or just butter for about 2 minutes; spice with salt and peppe to taste.
– Place the vegetable on a plate and place the beef on top.
– Cut beef in slices and serve with the sauce.
Bread or Potato Dumplings, mashed potatoes or Spaetzle, Brussels Sprouts or red cabbage.
Today we have a delicious holiday side dish for you: German Bread Dumplings with a Chanterelle Sauce. These dumplings and the sauce go very well with a steak, a pot roast or schnitzel. Ideal for a festive menu!
Chanterelle mushrooms are very special mushrooms. We call them “Pfifferlinge” in German. Their smell is kind of fruity, similar to that of apricots, combined with a mildly peppery taste. This mushroom is a culinary ingredient and comes from the the French cuisine, but it is popular now throughout many countries.
Chanterelle mushrooms are used a lot for creamy sauces. They are not cheap, and we recommend to use fresh ones when you can find them at your farmers market or super market. Alternatively use dried or canned chanterelles. Happy Cooking!
6 oz chanterelles, fresh or a mix of fresh chanterelles and white mushrooms (6-7 mushrooms)- alternatively use dried chanterelles (see at the bottom where to buy them)
1 onion, small sized
1 tsp butter
1 tbsp flour
250 ml vegetable broth, cold – Make vegetable broth from scratch –
1 cup heavy cream
1tsp parsley, chopped
1 egg yolk
salt, pepper, nutmeg to taste
For the Dumplings
6-7 German style rolls (350 g), 1-2 days old (without a hard crust)
1 tsp butter
2 tbsp parsley, chopped
300 ml milk, warm
Make Bread Dumplings
– Warm milk.
– Cut rolls in small pieces, chop parsley.
– Peel and chop onion fine. Saute one half in butter with parsley for 1-2 min.
– Pour warm milk over rolls, let sit covered for 10 min.
– Mix eggs with salt and pepper, beat them. Add to the bread.
– Meanwhile heat a good amount of water with some salt for cooking the dumplings. Bring to a boil.
– Knead dumpling dough well but not too hard, other wise the dough gets mushy. Add some bread crumbs (1/2 cup or less).
– With moist hands form dumplings (tennis ball size).
– Place dumplings in boiling water and let cook for 15-20 min. Reduce heat a bit. Dumplings will float at surface when done.
Make the Chanterelle Sauce
– Clean both mushrooms very well.
– If you use dried chanterelles you must soak them in water – prepare them per instructions on package.
– Saute them for 2 min in butter, set aside on a plate.
– Saute remaining onions in butter in the same pan. Dust with flour.
– Add the cold broth, bring to a boil, it should be thickened. If not mix more flour or some starch in cold water and add to broth.
– Combine with half of the cream, mushrooms, parsley and spices. Let simmer for 5 min.
– Before serving mix remaining cream with egg yolk, add to the sauce. Don’t bring it to a boil again! Just heat it slightly. Spice if necessary.
This is a perfect Bavarian Oktoberfest or fall meal that you will love! The Bavarian Pork Roast comes in a beer gravy and is served with bread dumplings (Semmelknödel) and Bavarian cabbage or red cabbage. Happy Cooking!
2 kg pork roast, preferably with the slab
caraway seeds, coarse salt, pepper to taste
3 medium sized onions
2 medium sized potatoes
1/4 celery, root
1 liter dark beer
1,5 liter beef broth – How to Make Beef Broth –
For the Dumplings
500 g 2 days old German style rolls (should be Wheat rolls)
250 ml semi-warm milk
1 medium sized onion, chopped
salt, pepper, nutmeg to taste
Pre-heat oven to 175 C or 350 F convection (regular oven 195 C or 380F).
– If the roast has the slab, with a sharp knife cut it diamond-shaped.
– Rub in a good amount of the coarse salt (but not too much!), caraway seeds and a little bit of pepper.
– Place the roast, slab side should face upwards, into a dutch oven.
– Pour 1/2 liter of boiling hot beef broth over the meat and place in oven.
– Let cook in oven for 1 hour.
– Cut onions in half, then quarter and quarter again.
– Slice leek, cut carrots in cubes.
– Add vegetable to the roast. Pour in 1 liter boiling hot broth.
– Let cook for another 2 hours. Pour several times some broth from the pan over the roast.
– 30 min before roast is done increase heat to 220 C or 420 (broiling heat) and pour the beer over the roast. It’s done so you get a nice crust. This process is very short. Watch it so it won’t get black.
– Remove the roast from the pan, and slice it with a sharp knife.
– Drain the roast juice, thicken if necessary with tomato paste or 1 tsp corn starch mixed in some water. You also can squeeze the soft veggies through a sieve and add to the gravy.
– Cut the rolls into fine slices.
– Bring water with some salt in a pan to a boil. Pan should be big enough so 8 dumplings can float next to each other at the surface.
– Pour the warm milk over the rolls. Mix with hands.
– Chop onions and parsley fine.
– Add parsley, onions and eggs to the rolls, mix well.
– Spice to taste, let sit for 2-3 min.
– Moisten your hands and form about 8 dumplings.
– Place the dumplings one after the other into the boiling water.
– Reduce heat and let simmer for about 20 min.
– Remove with a slotted spoon and serve right away.
This is a German dish that has its origin a long time ago. It’s from the time after the second world war ended, the time of a big food shortage. Such times, as bad as they are, created many dishes, and still they are cooked in present time. One of these dishes was the Swabian Sour Potatoes.
Nowadays sausages are added which makes it a delicious meal. Potatoes always were and still are important in the German cuisine. There are hundreds of potato dishes. This potato recipe shows what you can cook just with a few ingredients. Happy Cooking!
1 kg potatoes
For the Gravy
2 tbsp butter and 2 tbsp flour (or more)
1 splash white wine (optional)
1 liter vegetable broth
1 bay leave
vinegar to taste
salt, pepper to taste
4 Wiener sausages (Saitenwürstle or Wienerle in Swabian-German)
2 tbsp chopped chives
– Boil potatoes with skin. When done drain and let cool off a bit.
– Heat butter with flour, mix well, it should not get brown. This is a so called “Mehlschwitze”, the base for many German white and dark sauces.
– Add broth and wine and bring to a boil. The gravy should have thickened.
– Spice and add vinegar with bay leave and cloves.
– Let simmer for 15 min on low heat.
– Peel potatoes, heat sausages in water.
– Cut potatoes in thin slices.
– Add potatoes to gravy, let sit for 3 min.
– Spice if necessary, remove cloves and bay leave.
You can use sausages as whole or cut them in slices. Add the sausages to the potatoes and sprinkle with the chives.
Sausages in beer gravy is a authentic and original German dish. Germany is the country of the best sausage making since centuries. The best sausages are made in Germany. You probably know the simple version of a boiled and/or fried sausage that you enjoy with a roll or bread and Sauerkraut. The recipe today shows an interesting way to cook the sausages: They are served in a beer gravy. You would use dark beer, see below what kind of beer to use. Happy Cooking!
4 sausages (uncooked Bratwurst or Brats)
125 ml beer (preferably dark beer, if the typical Bavarian dark beer is not available, you can use ale, Guinness or Stout instead)
125 ml water
1/4 bay leave
1 slice lemon
2 tbsp flour, salt
Worcester Sauce to taste
1 tbsp mustard (medium, preferably German)
Find the Perfect Side Dishes in this German Box
– Place sausages in a pot with water and bring it to a boil; take them out.
– Heat ghee or butter in a skillet. Fry sausages on all sides evenly until they are showing a light brown crust on both sides.
– Remove from the pan.
– Chop onions fine and saute them in the same pan you fried the sausages until they are light brown.
– De-glaze with beer and water (or just use beer).
– Add bay leave, clove, lemon, salt, mustard and Worcester Sauce.
– Bring to a boil then place sausages into the sauce.
– On low heat and covered let simmer for 15-20 minutes.
– Remove bay leave, clove and lemon, place sausages on a warm dish and cover with aluminum foil (keep it warm).
– In some cold water mix the flour, stir until smooth; add to the gravy.
Serve with mashed or boiled potatoes, Sauerkraut or red cabbage.
The best dessert for a hot summer day: The refreshing German strawberry quark dessert is so easy to make and so delicious. You can make the quark from scratch or use the one from Wundercreamery – see the link in the recipe. It might be available in a local store of your area. Happy Cooking!
(makes 4 servings)
1 kg strawberries
sugar to taste
1 package vanilla sugar – How to Make Vanilla Sugar –
milk as needed
500 g quark – How to Make Quark –
whipped cream for decoration and some strawberries
– Wash strawberries, remove green part, cut in halves.
– Combine quark with sugar, vanilla sugar and a little bit of milk. Mix well, you should get a smooth cream.
– Puree the strawberries with a stick mixer.
– Combine strawberry puree with the quark cream. Mix well.
– Place the cream into 4 glasses or dessert bowls.
– Whip some heavy cream without any sugar (you can add some liquid vanilla extract if you like).
– Squirt some whipped cream on top of each glass.
Serve right away or keep cool until you serve this delicious dessert.
Alternatively you also can use raspberries or blueberries, mango, peaches or apricots.
If you cannot get quark use Greek yoghurt.
For many German cakes, pastries and dessert you need Vanilla Sugar! The best one is from Dr Oetker. Available on Lovegermanfood.com