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German food

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German food - Page Text Content

FC: German food | Conrad Mervine 3B

1: Germany is located in Central Europe, stretching from the Alps, across the North European Plain to the North Sea and the Baltic Sea. Germany has the second largest population in Europe and is seventh largest in area. Germany's climate is temperate and marine, with cool, cloudy, wet winters and summers and in the south occasional warm winds. Germany's cold winters and short summers led to many hearty dishes of pork, gravies, breads, potatoes, dumplings, sausages and their beloved "Senf" (mustard-hundreds of varieties of it).

2: In the flat terrain of northern Germany and especially in the eastern portions, cereals and sugar beets are grown. Elsewhere, on more hilly terrain, and even on mountainous land, farmers produce vegetables, milk, pork, or beef. Near almost all large cities you can find fruit orchards and vegetable farms. River valleys in southern and western Germany along the Rhine and the Main, are covered with vineyards. | Over 80 percent of Germany's land is used for agriculture and forestry. Chief agricultural products include milk, pork, beef, poultry, cereals, potatoes, wheat, barley, cabbages, and sugar beets. In some regions wine, fruits, and vegetables, and other horticultural products play an important role.

3: German beer is world-renowned and is produced mainly, but not exclusively, in Bavaria.

4: Germany is located in western Europe, bordering the North Sea between France and Poland. Germany is slightly smaller than the state of Montana, with a total area of 357,021 km sq (137,847 mi sq). Germany shares boundaries with Denmark and the Baltic Sea (north), Poland and the Czech Republic (east), Austria (southeast), Switzerland (south), France (southwest), Luxembourg, Belgium, and the Netherlands (west), and the North Sea (northwest). Germany's boundary length totals 6,010 km (3,734 mi), of which 2,389 km (1,484 mi) is coastline. Germany's capital city, Berlin, is located in the northeastern part of the country. The official language of Germany is Standard German, with over 95% of the country speaking Standard German or German dialects as their first language. This figure includes speakers of Northern Low Saxon, a recognized minority or regional language which is not considered separately from Standard German in statistics.

6: The history of Germany can be traced to the times when the nomadic tribes dominated the region of the present day Germany. The region, however, was never considered as a nation or kingdom till the establishment of the Holy Roman Empire. It was known as Germania, Holy Roman Empire, and Prussia, during the course of its evolution as a nation.

7: Popular Christmas Traditions: A common belief proclaims that on Christmas Eve wine can be tasted through the river waters, the animals start speaking, precious gems can be found from the mountains and the church bells can be heard only by those who have the purest of hearts. | There are many German etiquettes to follow when visiting Germany. Some of which are similar to ours. Some are as followed: . If you are invited to a German's house, bring a gift such as chocolates or flowers. . Yellow roses or tea roses are always well received. . Do not give red roses as they symbolize romantic intentions. . Do not give carnations as they symbolize mourning. . Do not give lilies or chrysanthemums as they are used at funerals. . If you bring wine, it should be imported, French or Italian. Giving German wines is viewed as meaning you do not think the host will serve a good quality wine.

8: Spaetzle 2 cups all-purpose flour 1 tsp salt 2 eggs 3/4 cup milk cup fine dry bread crumbs 1/4 cup butter or margarine, melted Stir together flour and salt. Combine eggs and milk; stir into the flour mixture. Pour batter into a colander with large holes (at least 3/16 inch diameter) or spaetzle maker. Hold colander over a kettle of boiling salted water. Press batter through the colander to form the spaetzle. Cook and stir 5 minutes. Drain well. Combine the bread crumbs and melted butter or margarine; sprinkle over spaetzle. Make 4 cups.

9: Sweet and Spicy Kielbasa Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours, 10 minutes Ingredients: 1 cup brown sugar 3 Tbsp. spicy mustard 2 lbs. smoked fully cooked kielbasa, cut into 1" pieces Preparation: Combine brown sugar and mustard in 3-4 quart crockpot; add kielbasa, and stir to evenly coat. Cover crockpot and cook on low-heat 2-1/2 to 3 hours, stirring occasionally, until kielbasa is thoroughly heated and glazed. 12 servings

10: Ingredients 1 pound kale, stemmed and chopped 3 slices bacon, chopped 1/2 onion, chopped 2 cups water, or as needed to cover 2 teaspoons beef bouillon granules 1/4 teaspoon ground nutmeg 1 tablespoon prepared mustard 1/2 pound thickly sliced cooked ham, or to taste 4 links kielbasa sausage salt and ground black pepper to taste Directions Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside. Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes. Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving | North German Gruenkohl (Kale) and Sausage

11: Ingredients 1/2 cup butter or margarine 1/2 cup shortening 2 1/3 cups sugar 4 eggs 1 cup milk 2 teaspoons vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons ground cinnamon Directions In a large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into a greased 10-in. tube pan. Pour 1/3 of batter into pan. Sprinkle half of remaining cinnamon/sugar; top with 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula. Bake at 350 degrees F for 1 hour and 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool thoroughly. | Cinnamon Swirl Kuchen

12: Directions In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

13: Ingredients 3/4 cup butter, softened 1/2 cup white sugar 2 egg yolks 1 1/2 vanilla beans, divided 1 1/2 cups all-purpose flour 1/2 cup ground almonds 2 cups confectioners' sugar for rolling | Vanilla Half-Moons

14: Bratwurst with sauerkraut and black bread Sauerkraut Red cabbage German Potato salad Frankfurters - hot dogs - with sauerkraut or red cabbage Sauerbraten Black Forest Cherry Torte/Cake Spaztal

16: Bay leaves have a savory, slightly bitter taste.Their fragrance is herbal and slightly floral. They are used both fresh and dried, although fresh bay leaves are hard to find. Bay leaves add depth and richness to foods. They are most often added to soups, stews, casseroles, roasts, and other long-cooking dishes. They are usually added whole, then removed before the dish is served. Bay leaves should be used sparingly as they are very potent. | Caraway is a member of the parsley family. Although they are called "seeds", caraway seeds are actually the small fruit of the caraway plant. They are sweet yet strong and have a taste similar to anise. Caraway seeds are most often added to cabbage dishes (especially Sauerkraut), sauces, quark, meat dishes, breads, and potato dishes. | Parsley leaves are dark green and are fresh, flavorful, and slightly bitter. There are two types of parsley. Flat leaf parsley has smoother, flatter leaves than the curly leaf parsley, which has more crinkled leaves. Flat leaf parsley has a more intense flavor.

17: Thyme leaves are elongated, oval, and dark green. Their stems are short, green, and woody. It is most often added to roasts and spicy meat dishes, as well as to soups and salads. | White pepper comes from the fully ripened peppercorn. White pepper is less hot and aromatic than black pepper. Pepper is added to almost every dish that also has salt, as the two seasonings compliment each other very well.

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  • By: Conrad M.
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  • Title: German food
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  • Published: over 4 years ago

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