A sophisticated take on the pairing of asparagus and ham, this recipe pairs ham cream bundles tied with strips of leeks with white asparagus and a warm vinaigrette.
Breaded and baked camembert wedges with warm red currant sauce. Great finger food for a dinner party or cocktail reception
A very festive canape of piped bluecheese mousse topped with gooseberry chutney and homemade hazelnut brittle. Recipe courtesy of Chef Uta Schepers.
Flavorful crepes made with German Camembert cheese and chives, served with cranberry relish and a green salad.
Quince Balsamic Dip gives this crispy fried pasta a new flavor dimension
A canape of three clear German flavors on earthy sunflower seed bread - farmers ham, rosehip jam, and silver onion. Recipe courtesy of Chef Uta Schepers.
A festive appetizer of wine-poached pears with balls of warm crusted German brie and lingonberry preserves.
Breaded slices of Tilsit cheese served on a base of thickened cherry tomato coulis and fresh purslain or basil. Created for Germanfoods.org by Chef Hans Röckenwagner.
An appetizer of wine-soaked figs wrapped in Black Forest ham, and served over a salad of frisee with hazelnuts and yellow and green beans. Recipe created for Germanfoods.org by Chef Hans Röckenwagner.
A perfect Oktoberfest treat of German ham slices filled with sauerkraut, onions and caraway, baked in German beer and topped with butterkaese.
This appetizer combines the rich honest flavors of German hand cheese (Harzer cheese) marinated with sliced onions, caraway seed and cinder vinegar, and served with artisan bread. Recipe courtesy of Nadia Hassani's 'Spoonfuls of Germany.'
A herring appetizer of Matjesfilet herrings with blanched apples and onions, sauced with a creamy apple-onion sauce.
Grilled German knackwurst gets a flavor boost from simmering in a Lowenbrau beer sauce. Just serve on a bun and add a refreshing German drink!
An appetizer made from Handkaese, a German sour milk cheese, marinated with chopped onions, mustard and cider vinegar. A culinary speciality of Frankfurt.
Scarily delicious: a quick, easy and relative low calorie treat for young and old!
A traditional Bavarian appetizer spread made from German camembert cheese, double cream cheese, onions, paprika and beer. Serve with bread or pretzels. This dish has many variations and many local names.
A strudel with German Oktoberfest flavors from green apple, German wine sauerkraut, caraway, mustard and Deutschländer sausage or bratwurst, served with a creamy mustard sauce. Perfect for Oktoberfest parties.
A savory rustic pie of browned onions, Black Forest ham, caraway, egg, and sour cream. Onion cakes such as this are popular in Germany's winegrowing regions.
Originally from Mainz, this combination of cream cheese, quark and sour cream is a very typical spread in Rheinhessen and Rheingau. Serve with fresh bread, salted pretzels, or radishes with potatoes boiled in their skins (Pellkartoffel).
Potato pancakes are quick and easy when you start with a mix. Serve dressed with ketchup, grated cheese and chives.
Potato pancakes perfect for a cocktail party, served with a choice of Black Forest Ham Sauerkraut, Smoky Salmon Creme Fraiche, and BBQ-Curry Chicken toppings.
Fresh pumpkin relish tops crisp crostini in this perfect appetizer for fall and winter entertaining, or a late-day snack. Find hundreds of authentic German recipes at Germanfoods.org.
A quick and easy German version of crostini, made with German rye bread, soft cheese, tomato, basil and seasonings. Recipe courtesy of Roz Denny, Modern German Food.
These canapes starts with sauce remoulade, topped by a salami rosette, and a cornichon-parsley garnish. Recipe courtesy of Chef Uta Schepers.
These savory shortbread appetizers have a little peppery bite and are flavored with German Black Forest ham, Emmentaler cheese. Dough can freeze for a month before baking.
Canapes of smoked mackerel topped with a apple-horseradish cream, garnished with chervil. Recipe courtesy of Chef Uta Schepers.
An appetizer of grilled ham-wrapped shrimp served over sesame stir-fried napa cabbage and sauerkraut. Recipe created for Germanfoods.org by Chef Hans Röckenwagner.
A novel presentation of German flavors of red cabbage, spaeztle, and Cambozola blue veined cheese, this nutritious and elegant dish could be a vegetarian entree for a holiday meal.
Camembert stuffed with hazelnuts, grapes and pumpernickel with a bit of chile bite and a bit of honey sweetness, then decorated with ground hazelnuts. Party food that needs no cooking as is quick to assemble.
A summer dip, using German quark and yogurt, with a selections of summer herbs such as scallions, parsley, and dill, with mint, coriander, cumin, and lemon.
Westphalian ham wraps around a Black Forest ham mousse in this appetizer with it own built-in handle. Recipe created for Germanfoods.org by Chef Hans Röckenwagner.