Cabbage With Noodles and Poppy Seed
Another version of cabbage and noodles. This recipe is from Teresa Givens in the St. Boniface Centennial Cookbook from Stuart, Nebraska. She specifies 1 small green cabbage.
Glühwein (Mulled Wine) – Debrosses Restaurant, Berlin
The recipe is different from others posted in that it contains raisins and almonds. The English translation of Glühwein is “glow wine.” The mulled wine got its name because it radiates heat and gives the drinker a glow.
Dampfnudln (Steamed Sweet Dumplings)
This traditional recipe is normally served with Kirschsosse or Vanillesosse. This is from my grandmother’s recipe box.
Traditional German Christmas Fruit Bread – Kletzenbrot
This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey’s ears! ‘Kletzen’ are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.
Linzer Torte
Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an Austrian traveler by the name of Franz Hoelzlhuber allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States. PS Let common sense be your guide when turning on the oven to pre-heat.
