The German Kitchen

Well, 2010 is here, and it’s time to try our hand at some more German foods!  In proper Southern Germany and Austrian fashion, I cooked Schweinebraten, Kartoffelbrei, and Erbsen for New Year’s dinner.  For those of you playing catch-up, that’s pork roast, mashed potatoes and peas. The pig is considered good luck for the new year because they burrow forward in the dirt – advancing and never looking back.  The peas are symbolic of money.  I’m not sure how well it works, but we will see!

We are already planning our Summer Germany trip, which will take place the end of July, into August.  This year we are staying at a lake cabin with my in-laws for a few days.  Hopefully the weather will cooperate.

As always, if you have any recipes to recommend, please send them to us.  You will be credited in the post, so let’s get cooking!

Happy New Year!  Ich wünsche Ihnen ein gutes neues Jahr!

~Lisa

This is a festive holiday drink, made to serve family and friends to celebrate Christmas and New Years (Silvester).  You may also substitute the wine with a non-alcoholic version.

Difficulty: Easy.
Preparation Time: 15 minutes.
Portions: 2 – 3.

Ingredients:

• 1 bottle of red wine (750 ml)
• 4 eggs (or 8 egg yolks)
• 5 tablespoons of sugar
• one packet of vanilla sugar
• dash of cinnamon
• 2 cloves
• splash of lemon or lemon juice

Preparation:

1. Whisk the sugar into the eggs (or egg yolks) and add a little cold red wine, and then beat vigorously.
2. Add the vanilla sugar, mixing in thoroughly.
3. Add the remainder of the red wine and heat with some cinnamon, cloves, and lemon juice.
4. Just before it comes to a boil, remove the pot from the heat. Strain and let cool a bit.
5. Serve hot and foamy.

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