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AACapt Tazz says
Do you have a cookbook for your German dishes !!😃
Kimberly @ The Daring Gourmet says
Not “yet”! :)
joseph maffei says
Can I substitute something else for sherry for the beef and brocoli.
Kimberly @ The Daring Gourmet says
Hi Joseph, yes you can substitute either white or red wine.
Nathan says
My god that green bean casserole was perfect! Thank you so much for sharing that. That recipe will be a permanent fixture in our home.
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Nathan, thank you!
Kathleen Kern says
Dear Kimberly,
Love, love, love your site.
I made the Stollen, Lebkuchen and the Pfeffernüsse, packaged them up and sent them to my friends and family.
Of course, I had to taste test prior to sending and the recipes remind me of my Christmases in Germany.
The flavors are wonderful!
I can close my eyes and I am in the center of the Weihnachtsmarkt!
Vielen Dank und Fröhliche Weihnachten!
Kimberly @ The Daring Gourmet says
I’m so glad, Kathleen, thank YOU! <3 Fröhliche Weihnachten! <3
Eileen Beswick says
Hello Kimberly, I’m going to make Zimtsterne for the first time. What is powdered sugar please?
Is it what we call icing sugar in the uk?
Thank you
Eileen.
Kimberly @ The Daring Gourmet says
Hi Eileen, yes that’s right, it’s the same thing as icing sugar. Happy baking!
Chrissy says
Hello Kimberley, I love your take on recipes and all of your escapades around the world, especially Kings Lynn in Norfolk. We too live there, about 11 miles away. The town has changed quite a bit and that sandwich shop is no longer there, such a pity but that is the way things are now. I am sending you a link which is Kings Lynn in lockdown, the song track is appropriate and its a good way of seeing the town. Hope you like.
Stay safe, you and your family. Chrissy
Kimberly @ The Daring Gourmet says
Hi Chrissy, thank you so much for sharing that link, it was lovely to see King’s Lynn again. That’s too bad about the sandwich shop and that the town has changed quite a bit in general :( We’re planning a return visit the next time we visit England but it sounds like it may not quite be the trip down memory lane I was hoping it would be.
John Schoenfeldt says
Hi, Kimberly. Love your site and especially the European-influenced recipes. My family is of German ancestry so I am always looking for that. Have you ever done a recipe on Stuffed Cabbage rolls? I have my mom’s and grandmothers recipes and wondered how they would compare. I seem to be lacking some essential spice(s), but not sure what. Thanks for all you do
Kimberly @ The Daring Gourmet says
Thank you so much, John, I appreciate that. I don’t have a recipe readily available but in terms of flavors/seasonings a “classic” German stuffed cabbage rolls recipe will nearly always include mild paprika powder and yellow mustard. Finely diced bacon is also commonly included. Depending on the region of Germany some variations also include marjoram or caraway seeds. The meat is usually a combination of ground beef and ground pork.
Sarah says
My German great grandmother used to make two German recipes that I have never been able to figure out the German name of and was curious if you have any idea what the actual names of the recipes are. One was “Vanilla Sticks” which is made like cinnamon stars, minus the cinnamon. The other was “Lemon Crackers” which uses lard, lemon oil, and baker’s ammonia and cut into squares or strips.
Kimberly @ The Daring Gourmet says
Hi Sarah! Yes, two things come to mind. The vanilla cinnamon stars without the cinnamon: There’s a German cookie known as “Vanillesterne” that fits that description. For the lemon cookies that use lard and baker’s ammonia: There are some traditional cookies from North Germany (they’re also found in Denmark) that match your description that are known as Schmalzplätzchen or Schmalznüsse. They traditionally use lemon zest but lemon oil can also be used. Hopefully this has led you closer to what you’ve been searching for!
Sarah says
Thank you for your reply and suggestions. The Vanillesterne recipes I have seen are very different in that they contain flour and egg yolks. The vanilla sticks are just nuts, whites, sugar, and vanilla. I’ve also came across the lard cookies in my prior searches for the name of the lemon crackers but they are very different. I can find a few very similar recipes for each in American blogs and old newspapers, all connected to the central/southern Ohio regions. My family comes from the Black Forest area and lived in German settlements in Ohio during the mid-1800’s. I have been able to trace both recipes in old newspapers to the 1930’s with articles stating “this recipe has been in my family for several generations”. I am really beginning to think these recipes originated in the 1800’s in German settlements in Ohio and not actually in Germany, which is why I can find no German name for them.
Kimberly @ The Daring Gourmet says
Hi Sarah, in that case I’m inclined to think that’s the correct conclusion as well. I’ve gotten several questions from readers over the years with similar dilemmas – recipes that their German-American ancestors made that were certainly German-influenced but originated here in the U.S. in German settlements.
Jill Edwards says
Thanks for your Membrillo Paste recipe..this is certainly the time to process quince.
we live on Vancouver Islandin British Columbia and we have over 150 trees of Le Bougeut, Champion and Provance quince. Much of our product is processed by the local brewery to make Quince beer and also some distilleries.
Its an amazing fruit.. use your imagination to use it in many types of cooking and baking!
Tom Stauffer says
You mentioned in your site that you make Sauerkraut but I can’t find a recipe. Do you have a good one?
Kimberly @ The Daring Gourmet says
Hi Tom, I do but haven’t published it yet and I need to, so thanks for the reminder!