In this menu, I would like to introduce the students to the charming recipes of autumn. We will be using a variety of autumn ingredients, including nuts, pumpkin, apples, and, most importantly, wine. Many of these recipes originate mainly from the regions of Southern and Central Germany. In these regions, autumn is not only the time for wine harvesting but also a season of delightful wine festivals.
German wine festivals are celebrations that engage all the senses. They offer not only a selection of fine wines but also a rich menu that reflects the diversity of regional cuisine and culture. The harmonious blend of delicious dishes, quality wine, and enjoyable camaraderie creates a unique atmosphere at German wine festivals that is unforgettable.
Notable specialties include crispy Flammkuchen, enticing Käsespätzle (German-style pasta topped with melted cheese and golden-brown onions), and beloved Bratwurst sausages. These recipes have been joyfully introduced in previous classes as well. Additionally, as items rooted in autumn tradition, flavorful Onion Tart, slow-cooked Beef Stew, and stuffed Maultaschen (German-style dumplings) are appealing, and of course, desserts using various apple varieties add to the charm. I would like to feature these traditional and popular recipes in this menu.
One of the simple dishes loved at wine festivals is the rustic “Brotplatte” (bread platter). It combines flavorful rye bread with robust cheeses, savory cured ham, salami, and crunchy pickles, all of which pair wonderfully with a wide variety of wines. Therefore, I have decided to teach the students how to make sourdough bread again in this class. Furthermore, I will introduce the traditional spice blend used in almost all Southern German rye bread recipes.
Through this menu, I hope the students will fully enjoy the beautiful season of autumn and have the opportunity to explore German culture and history, even if only briefly.
Sourdough is a mixture created by naturally fermenting wheat flour and water, born through the fermentation process involving lactic acid bacteria and yeast. This type of dough is primarily used in the baking of bread. This fermentation not only imparts a distinctive flavor to the bread but also enhances its shelf life and digestibility. The application of sourdough in breadmaking is a long-standing tradition, providing bread with a rustic texture and a pleasant tangy taste.
In this recipe, we not only provide instructions for creating your own sourdough starter but also introduce various methods of preservation.
The word “Herbstlaib” literally means “Autumn Bread.” It is a classic South German rye bread known for its rich flavor, made with a sourdough starter consisting of various rye flours, a mix of seeds, and special bread spices. This bread is characterized by its intense taste, and it pairs beautifully with strong-flavored cheeses and sausages. The bread spice blend used in this recipe can also be used in other rye bread recipes you have learned in this class.
This bread is perfect for nut enthusiasts. It’s a very mild rye bread with plenty of freshly roasted hazelnuts. It’s particularly well-suited for those who find regular sourdough bread to be too sour.
Traditional East German “Würzfleisch” is a delicate specialty dish made by simmering tender chicken in white wine. The subtle hint of lemon adds a refreshing touch to the dish, while the beautifully baked cheese enhances its deliciousness. Served with crispy toast, it is highly appreciated both as an appetizer and as a main course when combined with salad. It’s a truly authentic East German culinary experience.
The traditional Southern German “Maultaschensuppe” is truly a culinary gem. The noodles traditionally stuffed with meat and spinach impart a unique flavor to this soup. The special element of this deliciousness is the caramelized onions, which add sweet and savory nuances to the soup. The harmonious combination of Maultaschen and flavorful onions creates a genuine taste that satisfies both the palate and the senses.
Combining pumpkin gnocchi with sage butter, fresh tomatoes, and Parmesan cheese creates an incredibly enticing combination. The tender gnocci highlight the natural flavor of pumpkin and harmonize beautifully with the fragrant sage butter. Fresh tomatoes bring a refreshing accent to the dish, while finely grated Parmesan cheese adds depth of flavor. The symphony of these aromas and textures transforms pumpkin gnocci into an unforgettable taste sensation.
“Nussspätzle” is a delicious variation of the traditional Swabian dish “Spätzle” from the South of Germany. This special version incorporates roasted hazelnuts into the dough, giving the Spätzle a unique texture and delicate flavor. Nussspätzle are cooked until they float to the surface after boiling and then browned to a golden color in butter. They are often served with finely grated cheese and elegant sauces, making them a beloved dish in Swabian cuisine. Nussspätzle are also commonly enjoyed alongside meat dishes with various sauces, such as beef stew, and are a favorite pasta among children.
Beef stew, lovingly simmered in red wine, is a rich and flavorful dish that achieves a tender texture and deep flavor through slow cooking. The meat is gently stewed in red wine, resulting in its tenderness and rich taste. The fusion of juicy beef and the robust flavor of red wine makes this beef stew an unparalleled delight for those who appreciate bold flavors. It can be enjoyed with various side dishes such as traditional Spaetzle, potato dumplings, red cabbage, Brussels sprouts, or green beans, among others.
I currently reside in Hanover, the capital of the state of Lower Saxony in northern Germany. From here, a very special dessert, which has mostly been forgotten, originated. This dessert was dearly loved by my grandmother and mother. My mother, sixty years ago, even had to prepare this dessert for an exam when she was in school.
This dessert is called “Welfenspeise,” and it consists of two layers of sweet delight: a white milk vanilla cream mixed with vigorously beaten egg white foam. After being chilled and set, it is topped with a yellow layer made by mixing egg yolk and white wine.
The name “Welfenspeise” derives from the colors of the House of Welf’s coat of arms (white/yellow), and it is considered a specialty of Lower Saxony. It is said to have been created by a Hanoverian chef to commemorate the 200th anniversary of the rule of the House of Welf. The chef, inspired by the colors of the Welf coat of arms, created a two-layer dessert, with white milk vanilla cream (white) and wine foam (yellow). It is said to have become the favorite dessert of the Elector Ernst August of Brunswick-Lüneburg.
A cake made with red wine, cinnamon, and abundant chocolate is a tempting dessert that indulges all the senses. This delicious baked treat combines the deep earthy flavor of red wine with the warmth of cinnamon spice and the enchanting sweetness of chocolate. The red wine imparts a moist texture and a distinctive taste to the cake. With each bite, you’ll experience a harmonious blend of different aromas that will make your heart race. A slice of this cake is a moment of delight that satisfies both the palate and the soul.
The moist and classic Southern German Nut Braid, known as “Nusszopf,” is a delightful treat cherished in many households. This pastry is an artful creation of light yeast dough filled with a rich mixture of ground nuts, sugar, and spices. The Nut Braid is meticulously crafted and adorned with a glossy sugar glaze after baking. The nut filling is incredibly delicious and can also be used in other cakes like nut rolls or nut stollen. This Nut Braid not only represents deliciousness but is also a symbol of the artisan bread-baking tradition in Southern Germany.
A delight of autumn and winter, baked apples stuffed with a delicious mix of marzipan, raisins, and almonds is a tempting treat. This dessert is a true delight of flavors, where the sweet softness of marzipan blends with the fruity taste of raisins and the crispy texture of almonds. The baked apples are carefully baked until they become tender and aromatic. Then comes the finest moment: they are generously covered with a rich and creamy vanilla sauce, adding to their irresistible charm. Baked apples pay homage not only to their deliciousness but also to the cozy indulgence of the season, perfect for when the weather turns chilly and rainy.
Covered apple pie, a masterpiece of the pastry chef’s art, where almonds are crisply roasted and finished with delicate icing, is an exquisite indulgence. This popular baked treat consists of layers of juicy fresh apples, refined with a delicious mixture of cinnamon, sugar, and sometimes raisins. The apple filling is enveloped in a light pastry, carefully baked with almonds sprinkled throughout, providing an unbeatable crispy texture. Finally, the cake is covered with a tender icing, adding captivating sweetness and a radiant glow. This covered apple pie is not only a delight in terms of taste but also a sensory pleasure that will captivate your senses, offering a visual and olfactory delight as well.
The Pumpkin Frappuccino is a popular seasonal beverage at Starbucks, a refreshing delight that elevates the flavors of autumn into a delicious drink. This cold treat is based on a blend of creamy pumpkin puree, milk, espresso, and ice, all enhanced with subtle pumpkin pie spices. The Pumpkin Frappuccino is then topped with rich whipped cream and a sprinkle of pumpkin pie spice, enhancing its flavors. This beverage pays homage not only to a refreshing indulgence but also to the cozy comfort and the flavors of pumpkin pie spice that define the fall season.
27 & 28 October 2023
In this time period you will have 2 days with Zoom Meetings for asking the teacher questions, meeting with other students and cook and bake LIVE together.
3:00 PM – 7:00 PM
Tokio, Japan, local time
Zoom Room OPEN
In the time period of the LIVE Class you can enter and connect to the teacher and other students; choose your day and time freely.
The Zoom classes will get recorded for those, who cannot participate or want to listen to the teacher`s advise again.
Short 5-10 minutes breaks will be held spontaniously during the LIVE class.
While the bread bakes in the oven there will be a 1 hour break.