I'm searching for a recipe for Peach Kuchen. The dough is a yeast dough. The peaches are sliced and put on top of the dough in a jelly tray or tray. It is very similar the Plum Kuchen. The Plums or Peaches are fresh. Some recipes mention custard mixed with the peaches but the recipe I'm seeking is one that does not have custard.
Years ago, a friend from Bavaria would make both the Peach Kuchen and Plum Kuchen for parties. This is the way it looked. I just can't find the recipe. Could you help me please? Thanks! Mathilde
My name is Michelle. My husband and I are of German descent. Our last name is Evans because his Father was Welsh. My husband loves when I cook authentic German food, and I love it too. Looking forward to seeing wonderful recipes and feeling at home. Have a great day!
I grow my own Dinosaur cabbages in Alaska. I come from German descent and I like my sauerkraut. I find that 6-8 weeks fermentation is best for me. I don't care if the kraut is seasoned or not ....I just like the fermented cabbage and the seeds are just "whatever". I find there is a place for all intensities. What is important to you? Put it in there.
Hello my grandparents were German. I would be interesested in some German recipes. Grandma was a wonderful cook and baker but whenever ask how much of something goes into a recipe she would say till it looks right. I find myself cooking that way.
I have a German to English cookbook, titled The Art of German Cooking by Betty Wason. LOVE IT ! However the recipe for onion pie in it is different from the onion pie my husband remembers growing up in Germany. He loves this version of Zwiebelkuchen, but says what they made where he grew up is more bread dough rolled out, covered in sliced onion, and rolled up. Says they serve it when new wine is ready. His Mother made it too. Anyone know of this version?? He grew up in Iffezheim , along the Rhine border with France.
I was stationed in Germany for 3 years, I have been looking for this pork marinade for years. I used to buy this pork sandwich on a brochen, it is usually sold at festivals. It is cooked on a swinging grill. The pork looks a little pink when cooked. I think it was called swank steak. Please let me know if you have this recipe. Thanks
Hi! I just recently found and joined JAP.
What a fun, but somewhat confusing too. Still learning to find my way around!
I was born and raised in Berlin Germany. Married my husband over there. He is from here. (USA) We lived in Milwaukee for a very long time and are now retired in the Deep South.
My mother was a fabulous gourmet cook who manage amazing food even during the war.
I cook all kinds of food, but love my German dishes like Rouladen, Sauerbraten, Kaiser Schmarren, Kartoffel Puffer a.k.a. Potato pancakes and of course Schwartzwaelder Kirsch Torte. I am host of a German Forum on another Cooking/recipe site.