Traditional German Recipes: Part I - Apfelküchle and Eiskakao
For decades, traditional German cuisine has been preserved within the pages of Die Gute Küche, by Edda Meyer-Berkhout. Considering that Europe is standardized via the metric system, I have converted and translated a selection of delicious recipes from this text in order to make available this extensive index of traditional cooking. Please enjoy, and "Guten Appetit!"
This first dish, Apfelküchle, or fried apple cakes, is a rather heavy dessert, intended to follow a light lunch. The prep time is about 20 minutes, while the cooking times may vary.
- 2 eggs
- a little over half a cup of milk
- a dash of salt
- 3-6 tablespoons flour
- 4 large apples
- oil for pan
- 2 tablespoons sugar
- a pinch of cinnamon
Firstly, combine the eggs with milk and add salt. Then, sift the flour into the mixture and stir. After you set this dough mixture aside, peel and core the apples. Cut the fruit into thick, even strips and place these slices of fruit into the prepared dough. Take a ladle of the mixture and drop it into an oil covered skillet, browning each side until satisfied. After removing the pastry, place it on a paper towel to let the grease dissipate and the heat settle properly. To serve, place the Apfelküchle on a warm plate and sprinkle with sugar and cinnamon.
I absolutely love to dip bites of my pastry into freshly whipped cream.
A great beverage to have with this wonderful dessert is Eiskakao, or iced chocolate milk. In order to make 2 glasses, you will need:
- about one cup of cold chocolate milk
- 2 scoops of vanilla or chocolate ice cream
- several tablespoons of advocaat (advokat)
- 4 tablespoons whipped cream
- 1 teaspoon grated chocolate
Strain the chocolate milk into the glass. Add the ice cream and several drops (dependent upon personal preference) of advocaat. Then, simply add a dollop of whipped cream on top and sprinkle with the grated chocolate.