As winter approaches, a home-made cake for your soul may just be what brightens the gloomy days. Toronto-based Chef Olaf Mertens created this intriguing recipe that combines tart, crunchy sauerkraut (we recommend using authentic, quality-brand German sauerkraut, with a brine of natural wine vinegar and no added sugar, salt or preservatives), a ganache of beer and semi-sweet chocolate, covered with brandy-soaked cherries or berries of your choice.
The Thanksgiving turkey, stuffed with bread and corn meal, surrounded by gravy, cranberry relish, and topped by mashed pumpkin or potatoes is as uniquely American as pecan or apple pie afterwards. Is there any room to slip in a few German-made ingredients? Sure. Add red cabbage with apples or white wine sauerkraut as side dish, throw in some Knoedel (bread potoato dumplings), garnish with curry ketchup or sweet mustard, serve German peanut flips and Cambozla cheese as appetizers and marzipan cake for dessert. Your guests will be grateful! And, isn’t that what Thanksgiving is all about
If you are looking for ways to counter a stressful pre-holday season with a little “Gemütlichkeit” serve a quality tea, coffee and holiday confectioneries on a lazy Sunday afternoon. Throw in movie or two and snuggle up with friends or family. We recommend the best of the best ingredients: Original Dresdner Stollen, Aachner Printen, Nürnberger Elisen Lebkuchen (gingerbread), spicy Pfeffernüsse from Bavaria, Rhineland Spekulatius, or Königsberger Baumkuchen, alongside original Bavarian coffee or Roship tea, accompanied by a Riesling wine brandy chocolates from the Rhine/Mosel area.