German Christmas Recipes
Roast Goose with Pork, Prune and Chestnut Stuffing
F&W's Kay Chun has perfected this delicious version of Julia Child's recipe, which calls for techniques—like basting the goose with boiling water—that Child most likely used as well.
Braised Red Cabbage
This braised red cabbage has an incredibly simple recipe. It's a great side dish to slow-cooked meats like braised lamb shanks.
Linzer Cookies with Spiced Jam
Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte-inspired cookies at Harvey's Bakery in Willingboro, New Jersey. He takes his father's recipe one step further, adding anise and coriander to the raspberry jam that he spreads between the hazelnut cookies (which are spiced with cinnamon and cloves).
Warm Potato Salad with Pancetta and Brown Butter Dressing
Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.
Lentil Soup with Smoked Sausage
This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.
Lebkuchen are traditional delicately spiced German molasses-ginger cookies. This recipe, from mixologist Jeffrey Morgenthaler was passed down from his great-grandmother to his grandmother to his uncle.
Hot Spiced Wine
Red wine and kirsch (a brandy made from cherries) are the base for this delicious seasonal drink, which is laced with citrus and warming spices like cinnamon, cardamom and black pepper.
Rustic Apple Tart
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pepin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out.
Fresh Cheese Spaetzle
F&W's Grace Parisi has had to perfect her spaetzle-making skills to prevent her German au pair from becoming homesick. Germans typically use quark when making spaetzle, but Parisi's au pair told her that the type available in the United States isn't curdy enough. So Parisi uses small-curd cottage cheese in the spaetzle and makes the chive sauce with tangy quark.
Sautéed German Sausages with Bacon and Apple Sauerkraut
In Germany's Pfalz region, cooks braise sauerkraut with onions, apples, seasonings, a touch of sugar and a little of the region's Riesling wine, creating an addictive accompaniment for juicy weisswurst or bratwurst.
These spiced cookie bars are an essential part of a German Christmas. They are an excellent make-ahead sweet; in fact, they get more tender and flavorful the longer they sit.
This classic German recipe calls for dipping buttery almond-apricot sandwich cookies in bittersweet chocolate. The phenomenal results are well worth the effort.
Raspberry-Hazelnut Macaroons (Haselnussmakronen)
These German raspberry-hazelnut macaroons require just five ingredients and are extremely no-fuss. Says Berlin-based blogger Luisa Weiss, "You just throw the dough together, heat up some jam and you're almost there."