If you have a question or comment about this site or a recipe, please send me an email at [email protected]
If you’re from a PR agency or are interested in working with The Daring Gourmet in some capacity, please visit the WORK WITH ME page for more information.
Sarah Hecht says
Hello Kimberly,
I’ve decided to make Christmas Kekse little by little ahead of time and freeze them – since Christmastime is always so crazy, and I want a lot for different events. Do you think this will work for Vanillekipferl, Linzer Kekse, Pfeffernüsse, Lebkuchen, etc? Should I just freeze the dough for certain ones, or will they still be ok if I freeze them already formed? Also how long is too long in the freezer? Any other suggestions? Thank you!
Lesa Woolf says
Hi, I found your website and I want to make the HACHEE for my book club on Tuesday. We read the book Tramp for the Lord by Corrie ten Boom and I wanted to do a Dutch theme dinner so I’ve decided on the HACHEE for the main meal. You say to use beef but you do not say what type of beef could you elaborate some more? Want to make sure I use what the recipe calls for! It sounds wonderful & I will have other ladies make other dishes you have mentioned! Thank you so much!
Kimberly Killebrew says
Hi Lesa, that sounds so fun! You’ll want to use stewing beef, so chuck is a perfect choice. Happy cooking and I hope this is a hit at your book club!
Sarah Hecht says
Hello Kimberly,
I love this site! I discovered your recipes a few years ago when I was in search of an authentic Lebkuchen recipe. Yours was spot-on and better than the best store bought. I make them every Christmas now. My husband is born and raised German – from Bavaria, and I’ve lived close to a third of my life there. Now living in the United States (Arizona), your recipes have helped me to recreate the German cuisine we know and love.-It’s made my husband and kids (who were all born there) very happy. Your recipes help me find and use the most authentic of ingredients and are written in a way that is clear and easily doable, especially for those not living in a particular country. You have helped me discover a love of cooking – something that I’ve never considered myself very good at and usually frustrated with. I’m now trying out many of your recipes from different countries. They have all been delicious! Thank you so much for sharing your talents and experience with us!
Kimberly Killebrew says
Thank you so much for taking the time to share your thoughts and experiences with my recipes, Sarah. I greatly appreciate your kinds words and compliments, thank you again! :)
michael binks says
Seville orange pulp – quince pulp
to make Marmalde
Lorne Penner says
Hi Kimberly
I found your jambalaya recipe years ago and at that time you included a creole seasoning recipe with the jambalaya recipe. Recently I was reprinting the recipes (because I tend to be a bit of a slob) and noticed the spice portion of the recipe was no longer included. When I found it I noticed your recent creole seasoning recipe is different then the one I first got. So, why the change? I got great results with the old one. This recent recipe seems a tad more elaborate. It begs the question Kimberly, which one is more authentic.
Kimberly Killebrew says
Hi Lorne, both are equally authentic and the only difference is a few additional herbs/spices to round out the seasoning blend. The difference is very subtle and most probably wouldn’t notice any difference.
Sylvia Mack says
Hello Kimberly, I am also from the Stuttgart area (from Urbach to be specific) and I am living in Montreal, Canada now. Even though the food culture here is quite amazing (thanks to the large number of immigrants) I often miss my German and especially Swabian cuisine. a few months ago, I wanted to make some special Schnitzel dish and thought of Jägerschnitzel, and this is when I found your blog. What a blessing!!! You are my go-to cookbook now whenever I am looking for a new recipe, be it German or not. Sometimes I just read your recipes for the pure pleasure and mouthwatering effect of it and I also enjoy your stories. Keep up the amazing job you do. Believe me, all your recipes ae huge hits, especially the Christmas baking (oh, don’t get me started about that homemade marzipan!!!) Thank you so much for doing what you do. and if ever you should travel to Montreal, let me know!
Kimberly @ The Daring Gourmet says
Hi Sylvia, I really appreciate that. Thank you so much for your kind words and generous compliment! :) Food is such a wonderful vehicle for traveling down memory lane and reconnecting with our heritage and Germany has no shortage of incredible food, especially Swabia (I’m biased, but it’s true :) Thank you again! Warm regards, Kimberly
Beverly Worthington says
I tried to sign up but I never got the link for confirmation.
Kimberly @ The Daring Gourmet says
Hi Beverly, I’m sorry it didn’t go through. Can you please try again here? http://madmimi.com/signups/133131/join
Diana Ramminger says
Awesome recipes …I am from Stuttgart as well. We had a few Restaurants there,one of them called Gutshof. Now I live in Upstate NY and cook a lot of German dishes. At one point I will try making my own Maultaschen.
Kimberly @ The Daring Gourmet says
That’s very neat, Diana! I wish I could find a good German restaurant here in the U.S.. I’ve tried several in several different states and they’ve all been absolutely terrible. The search continues.