German Egg Liqueur or Liquor

German Egg Liqueur Recipe – What is it? The German Egg liqueur or “Eierlikoer” in German is a traditional German liquor that you can buy from Verpoorten, the most popular Dutch brand for egg liqueur.
You can enjoy the egg liqueur pure in small liqueur glasses or use it as an ingredient for cakes and desserts. It is delicious as a topping for chocolate or vanilla ice cream and in Germany you can even buy German egg liqueur ice cream in ice cream parlors and frozen in the supermarket.  We have two recipes for you. Happy Cooking!

german egg liqueur recipe

Ingredients German Egg Liqueur Recipe

(for 1 bottle 0,7l or bottle of 0,5 l content – entirely 1,2 liter)
6 egg yolks
250 g powdered sugar
0.5 liter heavy cream
1 package or 0.9oz vanilla sugar – How to make Vanilla Sugar –
250 ml dark rum, 54% (you can use Schnaps, cognac or brandy instead, 40%)

love german food box

Cooking Instructions German Egg Liqueur

Eigelb, Puderzucker und Vanillezucker werden mit einem Mixer schaumig geschlagen. Dann werden die Sahne, der Rum und der Alkohol (Apotheke) hinzugefügt, und alles wird zusammen nochmals geschlagen. Fertig ist der Eierlikör und kann in die Flaschen gefüllt werden. Er hält sich im Kühlschrank gut 1/4 Jahr.

– Rinse bottles with boiling water and let dry completely.
– Beat egg yolks, powdered and vanilla sugar with a hand mixer until foamy
– Slowly add the heavy cream and rum.
– Again beat the liquid very thoroughly.
– Fill in bottles – keep the liquor in the fridge (is good for 3 months).

Recipe Vanilla Egg Liqueur

5 egg yolks
125 g powdered sugar
200 g heavy cream
100 ml white rum
2 tsp vanilla extract

– Mix egg yolks and powdered sugar with the hand mixer for 10 min (highest level).
– Add heavy cream and beat for another 7 min.
– Add rum and vanilla;  mix for 3 min, then fill in clean bottles as described above.

German Christmas Cookies Adventsschnitten

The season for German Christmas Cookies starts in the “Adventszeit”, the 4 weeks before Christmas. The recipe “Adventsschnitten” or advent cookies is a delicious recipe for this time of the year. The cookies are spiced with cinnamon and cloves, and they pair nicely with a cup of Glühwein (mulled wine) or spiced apple cider. Happy Baking!

german christmas cookies adventsschnitten

Ingredients German Christmas Cookies Adventsschnitten

300g soft butter
5 eggs (medium)
300 g sugar
rum baking oil – Rum Essence (Esenta de Rom) Dr. Oetker, 30 ml bottle
400 g all purpose flour
1 package baking powder Dr Oetker – 0.5oz
5 tbsp cocoa powder, unsweetened
100 g zitronat (candied lemon) – How to make Zitronat at home – Or purchase it here: Candied Diced Lemon Peel, 8 oz.
2 tbsp cinnamon, 1/2 tsp ground cloves
200 g hazelnuts and 200g ground hazelnuts

Frosting
250 g powdered sugar
100 ml dark rum
200 g apricot jam
100 g roasted grated hazelnuts or almonds

Baking Instructions German Christmas Cookies Adventsschnitten

– Mix butter until smooth. Add slowly sugar and baking rum while mixing until you get a smooth dough.
– With mixer on highest level add one egg after the other, mix for about 30 seconds.
– Mix flour with baking powder, cocoa and spices. Combine with the dough (mixer on lowest level), then add ground hazelnuts.
– Finally add Zitronat.
– On a greased baking tray (or parchment paper) spread the dough (area of 40 x 30 cm).
– Place a stripe of aluminum foil in front of the dough so it won’t overflow while baking.
– Spread whole hazelnuts on the entire dough, press them gently into the dough.
– Pre-heat oven to 180 degrees C or 325 F, bake for about 30 minutes.

Make a Special Gift – With 100% Made in Germany Content!

german christmas box

Add Frosting
Mix powdered sugar with rum and spread it all over the hot cake, let cool off.

Final Steps
Cut cake in cubes.
Spread apricot jam over all edges and roll them in finely grated (chopped) hazelnuts or almonds.


photo credit

Authentic German Pfeffernusse Recipe for the Holidays

This is an authentic German Pfeffernusse recipe as you would find in Germany. German Pfeffernusse are traditional Christmas cookies and very popular. You can find them in any bakery or supermarket in Germany. Get some German tradition into your home with this recipe. The ingredient Hirschhornsalz, in English Hartshorn or Ammonium Carbonate, is a traditional Gingerbread (Lebkuchen) ingredient since hundreds of years and was originally taken from deer’s antlers. What is the difference to regular baking powder then? It makes the dough raise but not in height, it makes it wider. Happy Baking!

Authentic German Pfeffernusse Recipe

Ingredients Authentic German Pfeffernusse Recipe

(for about 20 pieces)
125 g honey
50 g sugar
2 tbsp butter
250 g flour, all purpose, unbleached
1/2 tsp Hirschhornsalz (Ammonium Carbonate)
Ammonium Carbonate (Baker’s Ammonia) 2.7 oz
1 egg
2 tsp ginger bread spice – Such as Edora Lebkuchen Gewurz (Gingerbread Spices) 1 package – 0.5oz – see below
1/4 tsp white pepper (point of knife = Messerspitze, that is a tiny amount)
1 dash salt
125 g powdered sugar
1 tbsp rum or natural rum flavor

Make someone Smile with this Special German Gift!

german christmas box

Baking Instructions Authentic German Pfeffernusse Recipe

– Combine butter, honey and sugar, warm it until it has melted.
– Mix flour, egg, Hirschhornsalz and spices, add honey dough and knead it thoroughly with a hand mixer using the kneading hooks (or the hands).
– Form balls out of the dough and bake them on 190 C or 375 F for 12 minutes.
– Bake next portion only for 10 minutes.
– Make the glaze out of powdered sugar and rum and a bit of water by mixing all ingredients well until smooth.
– Spread glaze over the cooled off cookies and let them dry.
– Keep them at least 2 days in a tin box with a piece of bread or a piece of apple aside; this will make the cookies soft.

If you like you can make  a dark chocolate glaze and spread it on half of the cookies, and have the other half side white.


  

Underberg Recipes – Cooking with Underberg

underberg recipesThe tradition of the herbal German digestive Underberg goes way back to a time that we nowadays would call the good old times.
The Underberg story began in the year 1846 when Hubert Underberg married Katharina Albrecht, and they founded the company Underberg-Albrecht at the Town Hall of the German city “Rheinberg” (near Bonn). Years before Mr. Underberg started to develop a drink that was more defined that the regular herbal elixirs from Netherlands and Belgium, he had selected several herbs that had some re-known healing powers. So these herbs had been added to the liqueur.

The selected herbs created a new elixir, and the new brand was born: Underberg, the Herbal Digéstif.
As of today the brand Underberg is in the 5th generation of the family Underberg and it will never change.

Hubert Underberg’s Success

With its uniquely soothing properties and consistent quality the product quickly became very successful. The brand was soon famous throughout the nation, and Hubert Underberg was awarded resounding titles such as Purveyor to the Court. At the World Exhibitions in London, Paris and Philadelphia, the company’s founder won medals for his unique product.

The Tall Glass

At the Paris Exhibition of 1867, Hubert Underberg had the the exclusive 2 cl tall glass made. More than ever, the hand blown glass is now characteristic of Underberg. It is 24cm or 9,5 inches high, and is much taller than any other glasses you would use on a festive table. During WWII production had been stopped temporarily as it was not possible to procure the necessary herbs.

underberg liqueurRheinberger Herbal Digestive

You probably have seen the little 20ml single-portion bottles; maybe in Germany where they sell them in every restaurant or in America even on Amazon. The special little Underberg bottle became famous and from now on, nobody else could sell fake herbal drinks in Underberg bottles. Emil Underberg, a grandson of Hubert, created the Rheinberger Herbal Digestive and until nowadays it is the way how you would enjoy the liquor: out of 20ml bottles.

Underberg is the liqueur you would drink after a good meal and one 20ml bottle is just right. Now you also can use Underberg in some special recipes like the sorbets that are below. In Germany there is an award program ongoing and the glasses are part of it, you cannot buy them in a store; unfortunately the award program has not started yet in the USA. So if you want to make these delicious sorbets, use some tall champagne flutes or glasses.

Click here to see this video; it shows how Underberg is served and why!

underberg sorbet

Underberg Recipes

#1 Ingredients for 10 Underberg tall glass portions:
250 ml fresh orange juice
1/2 fresh papaya
2 tablespoons sugar
1 1/2 Underberg

#2 Ingredients for 10 Underberg tall glass portions:
100 g blueberries
150 g strawberries
1 apple (grated)
2 tablespoons sugar
1 tablespoon cranberries
3 Underberg

#3 Ingredients for 10 Underberg tall glass portions
3 pureed Golden Delicious apples
2 teaspoons of cinnamon
juice of one lemon
2 tablespoons of sugar
2 Underberg

#4 Ingredients for 10 Underberg tall glass portions:
5 fresh lychees or 1/2 tin lychees without juice
100 g fresh pineapple
100 ml rosehip juice
100 ml ginger syrup
a few peppermint leaves
2 tablespoons sugar
2 Underberg

#5 Ingredients for 10 Underberg tall glass portions:
5 fresh lychees or 1/2 tin lychees without juice
1/2 fresh papaya juice of two oranges
1 piece root ginger
100 ml elderberry juice
2 tablespoons sugar
2 Underberg

Instructions for all Underberg Sorbets

Purée the fruit in a blender or mixer.
Then add remaining ingredients but not the Underberg.
Mix it very well, then add the Underberg while the mixer is running.
Now fill the mixture in the machine (please note manufacturer’s instructions), and your Underberg sorbet is ready to enjoy.

Find Underberg on Amazon – Click here

Basic Homemade Mayonnaise Recipes

Homemade mayonnaise is very easy to make. This mayonnaise is complete natural and so much healthier than the one from the shelf. No additives, no preservatives and high fructose syrup! Actually it is so easy to make that I asked myself: Why did I buy mayonnaise all the times?
It gets really easy with a stick mixer and is done within some minutes.

homemade mayonnaise

Ingredients Basic Homemade Mayonnaise Recipe

250 ml sunflower oil
1 egg –  1 tbsp vinegar – 1 tbsp mustard
salt and pepper to taste

Cooking Instructions Basic Homemade Mayonnaise

– Important: All ingredients should be having room temperature, don’t use them directly from the fridge.
– Combine all ingredients into a mixing bowl.
– Place top of stick mixer on the bottom of the bowl, then turn it on. Don’t turn it on and mix it.
– Mix it for a while when you see that there are thicker parts at the edge of the bowl; turn it off and release.

If you like you can add 2 tbsp quark or sour cream which adds some “light” touch to the mayonnaise.



Vegan Mayonnaise Recipe

50 ml soy milk, natural
150 ml sunflower oil or any neutral oil
salt and pepper to taste
optional: garlic cloves, vinegar, mustard

Mix soy milk and oil with a stick mixer until it is creamy then add the spices as desired.


Mayonnaise with Cashew Nuts
225 g Cashew nuts, unsalted
55 ml water
1 tbsp German mild/medium mustard
2 garlic cloves
salt and turmeric
1 tbsp oil -if needed

Soak cashews in water for at least 1-2 hours. The nuts should become really soft so you can mix them with all other ingredients by using a stick mixer. Mix them until you get a smooth cream. Place for 5 min in fridge and then enjoy this exotic mayonnaise.


Traditional Mayonnaise
2 egg yolks
1 tbsp lemon juice
1 tbsp mustard medium
300 ml sunflower oil
salt, white pepper to taste

Cooking Instructions
– Have all ingredients at room temperature.
– Mix egg yolks, lemon juice, mustard, salt and pepper very good, then add the oul first drops then a thin stream while whisking continuously. You will see when everything goes right that the cream gets thicker and thicker. At this point it is done. Spice if necessary a bit more.

Tips
– If the milk won’t mix with the oil add a little bit of lemon juice.
– Make sure the ingredients have room temperature.
– add some fresh herbs like basil, parsley, chives, thyme or rosemary to the mayonnaise.

German Dark Beer – Secrets Revealed

German Dark Beer – Traditional Bock Beer

In Germany the dark beer is called “Bock Beer” which is sweet, relatively strong (6.3%–7.2% by volume); a lightly hopped lager.
Originally it was known to be a dark, malty, lightly hopped ale that was first brewed in the 14th century by German brewers in the Northern German town of Einbeck.
The Einbeck style was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing.

German Dark Beer

Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “Ein Bock” (“a billy goat”), and thus the beer became known as “Bock”. You can regognize this beer visually with a goat on the bock beer labels.

Color: Clear, and color can range from light copper to brown, with a bountiful and persistent off-white head.

Taste: Malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel.

If you google “Bock Bier” you can find all kinds of online shops that sell some German brands and also some American versions. I personally would prefer the German versions.

There are different versions of the Bock Beer:

German Dark Beer – Maibock

This bock beer is paler and a more hopped version, and is generally served at the popular German spring events such as the May festivals.

German Dark Beer – Doppelbock

This is a stronger and maltier version – 7-12%. The alcohol amount has doubled too, hence the name: Double Bock.
Doppelbock  was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula.

Taste: Intensely rich and malty, with some toasty notes, and possibly some alcohol presence as well. The darker versions may have a chocolate-like or fruity aroma. The alcoholic strength is noticeable.

Color:
Not a clear beer. The color is ranging from dark gold, for the paler version, to dark brown with ruby highlights for darker versions. It has a large, creamy, persistent head.

Visit the page of Einbeck Beer

german dark beer

Eisbock

This is the strongest and most alcoholic, full bodied malty beer in the German bock tradition. The bock or Doppebock beer will be frozen and the blocks of icy water that form to concentrate alcohol and flavor are removed.

Taste: Full bodied, very malty. There is no hop aroma or flavor, alcohol and malt dominate.

Color: Amber to dark brown.

eisbock beer

Super Easy German Fruit Cake – Authentic Recipe

Here is a super easy German fruit cake that can be made within minutes. We call the base cake (it’s like a sponge cake) in German a “Tortenboden” and the entire cake would be an “Obstkuchen”.
You don’t have to be a master baker or chef to create this cake – it is really very easy. I found this recipe and thought I have to try this one because I felt somewhat lazy that day, and didn’t want to bake for 1 hour or so.  I also never used oil for making the base cake. So I became curious. And what do you say? It’s a wonderful cake and tastes just delicious! From now on I will use this recipe all the time when the time has come to use some ripe and fresh fruit for this special german cake from my childhood! Happy Baking!

Super Easy German Fruit Cake

Ingredients Super Easy German Fruit Cake

6 tbsp sunflower oil
6 tbsp sugar
3 eggs
6 tbsp flour
1.5 tsp baking powder
1 tsp vanilla extract or vanilla sugar – How to make Vanilla Sugar –
fruit of your choice (strawberries, blueberries, bananas, sour cherries, canned mandarins, canned pears or peaches)
1 package red glaze Dr Oetker  – Make the Glaze from Scratch –

Find this essential Baking Ingredient
on Lovegermanfood.com
german vanilla sugar

Baking Instructions

– Mix eggs with sugar and beat until dough is foamy.
– Add oil spoon by spoon to the eggs, then sieve in flour.
– Mix flour and baking powder, then combine with egg mix.  Mix well.
– Grease the baking form with some butter.
– Sprinkle the form with some breadcrumbs of neutral taste (no spices or herbs).
– Pour dough into a non-stick German baking form for the base cake, diameter 11 inches (see below the one on Amazon).

Find this form on Lovegermanfood.com


– Bake in pre-heated oven on 375 F for about 5-10 min. The cake will be done when no dough will stick on a tooth pic that has been poked into the dough. The base cake should have a light golden color.
– When cake is done let it cool off, then place it onto a big plate that should be bigger than the cake (upside down).
– Cut the fruit in half or smaller such as strawberries and place it on top of the cake.
– Make the glaze per instructions and pour it over the fruit.
– Let cool off.

 


  

Bethmaennchen – Christmas Cookies from Frankfurt

Bethmaennchen are German cookies made from Marzipan, almond flour, powdered sugar and rosewater. The name comes from the family Simon Moritz von Bethmann in Frankfurt am Main, Germany. A legend says that the famous Parisian pastry chef Jean Jacques Gautenier developed the recipe at the Moritz von Bethmann’s home in 1838.
Whoever originated this recipe, the Bethmaennchen cookies were decorated with 4 almond halves that stood for the names of the four sons, Moritz, Karl, Alexander and Heinrich.
It is a legend because Herr Bethmann died already 1826, so the recipe must be older. Enjoy the traditional Bethmännchen Cookies and Happy Baking!

bethmaennchen

Ingredients Bethmaennchen

200 g almonds, peeled  (100 g almond flour and 100 g almonds, blanched cut in halves)
200 g marzipan (raw) – European Style Almond Paste- 66% Almonds (1 Lb Tub)
100 powdered sugar
1 tbsp rose water
50 g flour
2 eggs, medium
2 tbsp milk

Baking Instructions Bethmaennchen

– If you use unpeeled, brown almonds you need to blanch them first:

Find out How to Blanch Almonds – See the Video –

  1. Bring a small pot of water to a boil.
  2. Place your raw almonds into the boiling water.
  3. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.
  4. Blot the almonds dry with a paper towel.
  5. Use your fingers to gently squeeze the almonds and loosen the skin from them.

– Grind half of the almonds to use as flour or use ready made almond flour. Cut remaining almonds in halves.
– Crumble or grate marzipan fine, mix well with rosewater, powdered sugar, egg, almond flour and flour.
– Form small walnut size balls out of the dough
– Place them on a baking tray layered with parchment paper.
– Mix 1 egg yolk with 1 tbsp milk and brush all over the balls.
– Press 3 or 4 almond halves on each side of the ball. If you cannot get blanched almonds that are pre-cut in halves just use one blanched almond and place it on the top.
– Bake in pre-heated oven for 15-20 min until golden, let cool off.