German Food

The Reinheitsgebot, or German Beer Purity Law, was decreed in 1516, and set prices and ingredients for beer production. This was not the first, nor was it the last version of laws about beer, many of which were written for consumer protection purposes, as well as to raise money in the form of taxes and protect high value grains from being wasted on the brewing process (wheat and rye especially).

Many people think that the law from 1516 is still in effect, but it has been through many versions and morphed into the "Biersteuergesetz," or Beer Taxation Laws in 1952, which taxes beer according to its "Stammwuerzgehalt," or specific gravity, as well as declaring which ingredients can be used for a beverage to be called beer. In 1984, Germany lost a lawsuit against the European Union, which claimed that the "purity laws" were a form of protectionism. Now only German beer brewed for the German market is held to certain ingredients, everything for export and import (into Germany) has another standard, which may allow further "additives."

By the way, even the German beer allows for malt other than from barley and some sugar to be added to top-fermenting lagers, which paves the way for Weizenbiere (wheat beers), Koelsch and Altbier. Other types of beer can still be brewed in Germany, but they may not be labeled "Bier."

See more about

• The history of brewing in Germany
• The Bavarian Reinheitsgebot

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_{Photo © Johannes Simon / Getty Images}

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Here are a few, new recipes involving Spargel, or white asparagus. These sauces will go over almost any steamed vegetable, though, they are so good!

• Champagne Sauce (warm)
• White Sauce with Bacon (warm)
• Parmesan Cheese Sauce (cold)

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_{Photo © diekatrin CC by SA 2.0}

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Blustery April is almost vorbei! Good riddance, I say. I long for flowers and shorts and sunglasses. But before it goes, I am going to whip up one last batch of my favorite comfort food - Milchreis. Whip up is probably the wrong word. I'm putting it in the slow cooker and letting it go until lunchtime. Food really doesn't get any easier. recipe here

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_{Photo © J.McGavin}

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Translation: One never allows oneself any other pleasure.

This classic steak with "Beilagen," or sides, is a typical restaurant meal in Germany. Nicely done, with fresh, steamed vegetables, a lovely steak and that rosette over there on the lemon slice? A bit of herbed butter, to be slathered on top of the steak as a melting herb sauce. Behind the plate, "Pommes," or French fries and a cold glass of Altbier. Na denn. Man gönnt sich ja sonst nichts.

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_{Photo © Johannes Gilger CC by SA 2.0}

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"Dickmilch" is a soured milk product sold and drunk in Germany, which is cultured with mesophilic bacteria (they like to grow at room temperature) - Streptococcus lactis or S. cremoris. These are the same cultures used to make cultured buttermilk in the US, as well as quark, creme fraiche and some cheeses like Harzer cheese. So "Dickmilch" in recipes is the same as a full-fat buttermilk, if you can find it. Yogurt, on the other hand, is made by adding Streptococcus thermophilus und Lactobacillus species, which like to grow at body (warm) temperature.

"Dickmilch" is often eaten in northern Germany by adding sugar and crumbled black bread or zwieback to it. In middle Germany, they serve it in summer very cold with cinnamon and sugar. Down south in Austria and Bavaria, they use it for warm soups, such as "Stosuppe" or "Herbstmilchsuppe."

"Stosuppe" is made by boiling water with caraway, adding "Dickmilch" and sour cream mixed with flour and seasoning to taste with salt and pepper. It used to be eaten for breakfast by farmers, until the 1930s, when other foods became popular. "Herbstmilchsuppe" from Bavaria is similar but without the caraway.

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_{Photo © Kliek - CC BY-SA 3.0}

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Here is a simple recipe for baguette bread in four hours. These loaves are like bakery bread, they are allowed to rise three times and treated like artisan bread, baked in the oven with steam. If you need more info than what's in the recipe, take a look at the step by step instructions with photos, too.

While baguettes aren't strictly German fare, Germans eat plenty of "Stangenbrot." Slice these loaves fresh out of the oven and dunk them in your milk coffee or your soup. Make sandwiches or "belegte Broetchen" out of them, there's always room for French bread!

For whole wheat lovers, take a look at the Swiss Wurzelbrot recipe. Also, check out my new Cherry Quark Casserole recipe!

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_{Photo © J.McGavin}

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I've been busy making up some recipes so be sure to take a look at anything that sounds interesting:

• Radish Soup
• Apple Fritters
• Almond Pudding
• Weinschaum
• How to Make Weinschaum
• Mushroom Sauce

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Lent is a big deal in many parts of the world right now. In Germany, though people have been leaving the church in recent years, this may have more to do with saving on taxes owed to the church ("Kirchensteuer") than loss of faith. Most people in Germany do feel affiliated with the Protestant or Catholic religions.

This Lent - thing has a bunch of food restrictions on it. Well, now just a few but it used to be many more. Take a look at this article on Lent in the Middle Ages to find out more. Also, don't miss out on reading all about almonds and their uses in German food.

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We had snow dumped on us this month, but still managed to find fresh vegetables in the market - the wonder of modern day life. Still, some veggies are better than others in the winter. Check out these fun salads:

• Radish Salad
• Coleslaw with Horseradish Dressing
• Radicchio and Pear Salad
• Lentil Salad with Veggies
• Chicory and Radicchio Salad

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_{Photo of Pear Radicchio Salad © J.McGavin}

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No, this has nothing to do with your digestion, although I never get tired of the joke (I have not grown up yet). A "Gruenkohlfahrt" is a party of sorts, where Germans, mostly northerners, get together specifically to eat cooked kale.

Fahrten, or trips with a specific itinerary, are very popular in Germany. Sometimes they are on a ship, sometimes by foot, sometimes in a bus. There are Kaffeefahrten (cake and coffee) and Butterfahrten (toll-free goods) as well as Spargelessen (asparagus dinners), Vatertag (Father's day walks with "the boys"), Fruehschoppen (beer at 11 am - my personal fave), Grillabende (grilling with friends) and whatever else you can think of.

But back to the "Gruenkohlfahrt." Start by inviting 2 to 60 of your closest friends or sports club members to a mid-winter walk between November and February. Find a little, red wagon and pack it with schnapps, beer, bread and cheese. Plan out a route which has several natural stops where people can toast each other with said schnapps.

Plan for the walk to end at twilight in front of the house or restaurant at which you are going to eat. Make sure plenty of kale, sausage, meat and potatoes are ready when you arrive. You may choose to play party games or just sit around and drink, but make sure you crown the king and queen of kale, because they will be in charge of hosting next year's party. Recipe for Gruenkohl here.

Video (in German) on cooking Gruenkohl (8 minutes).

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