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Susan says
Hi Kimberly,
Hope you and family are doing well so far for 2023?
My name is Susan and I live in North New Jersey. I was wondering if you are a boater?
I see a few pictures of you standing in front of boats at a marina. We have a sailboat on the Hudson River in NY and I am always looking for New recipe ideas for apps and main dishes to cook aboard.
You have so many great recipe ideas
Thanks Susan
Kimberly Killebrew says
Hi Susan, thank you for the compliment and friendly greetings to New Jersey! We do some boating yes, but nothing extensive and I don’t cook on board, I just bring picnic food with us :)
Michelle St-Cyr says
I love your site, and I’ve had beautiful authentic results for all the German baking I do! I followed the stollen to a tee (making my own marzipan and citrus peel too).
I noticed you have a Canadian section and two seriously Canadian classics are missing. If you ever get around to it, Butter Tarts simply have to be there (or even the Quebec similar Tarte au Surce), but also how can one forget Tourtiere?
In case you’re looking to explore more regional staples? :)
Kimberly Killebrew says
Thank you so much, Michelle, I really appreciate that! :) YES, butter tarts and tourtiere have BOTH been on my “to-do” list to publish on here for ages (as in literally years, lol)! I’m still planning on getting around to them… :) Merry Christmas and Happy New Year!
Edith Wood says
Hi,
I followed the recipe very precisely and my springerle are still baking lopsided. I’m at 8300 ft and am very frustrated. What could you recommend besides pressing the cookie on a damp towel.
Edith
Horst Graben says
Hi,
Sorry to be ‘that guy’ but I would like to point out an error in the conversions from “US Customary” to Metric in one (or all?) of your recipes.
I am taking my examples from your Sauerbraten recipe (https://www.daringgourmet.com/authentic-german-sauerbraten/#recipe).
The standard metric cup is 250 millilitres (mL)
Metric:
2 1/2 cup = 625 mL (not 600 mL)
1 cup = 250 mL (not 239 mL)
1 1/2 cup = 375 mL
Best Regards,
Herr Horst Graben
Kimberly Killebrew says
Hi Horst, the recipes on this site are in US customary, not metric. So the conversions aren’t from metric cups to mL, they’re US customary cups to mL. As such, 1 US customary cup = 239 mL. You’ll notice the two buttons in the recipe card that allow you to toggle between measurements are for “US Customary” and “Metric”.
Sam says
Hi Kimberly,
Came across your site and saw the stew article.
As you’re still looking for a Carbonnade à la Flamande recipe, I might be able to help :)!
Born and raised in Belgium, so for me this was a staple in the winter.
Let me know if it would be interesting, otherwise I will keep an eye out for your recipe.
Kimberly Killebrew says
Hi Sam! I’m always happy to learn from others, thank you! One of the things that had me a little stumped was the beer. From the research I’ve done into old recipes I concluded that the dark Trappist beers are traditional and will give the stew the most depth of flavor. I walked around a couple of stores and took a poll of 20 or so Belgians as to what kind of beer they used or their parents/grandparents used to make Carbonnade à la Flamande, and of course the responses were all over the map with most opting for light beers and whatever was cheapest. My instinct is still to go dark and to go Trappist. What are your thoughts and experience?
Jackie says
Hi! My best friend is from Kappel , Germany , referred to as the Hunsrueck, but, now lives in the US. I would like to surprise her by making her Brotchen , do you have a recipe for this? Also, I am looking for a recipe that her Oma made for us when I visited which was a potato ball filled with a delicious goose liver pâté and covered with an incredible cream sauce. The potato ball was made with a combination of shredded and mashed potatoes. Are you familiar with this? I would love to make it for her birthday coming next month. Thank you!
Jackie
Kimberly Killebrew says
Hi Jackie, I haven’t yet published a recipe for either, sorry! But the potato balls you’re referring to are called Kartoffelklösse. There is the Bavarian version and the Thuringien version. The latter specifically makes it from a combination of shredded raw potatoes and cooked mashed potatoes. The goose liver pâté filling is not traditional in Germany, that would have been her Oma’s own twist but which is certainly something you can easily replicate.
BlarneyTalker says
You are my second favorite food blog, (Jenn Segal – Once Upon a Chef – beat you out LOL) though your articles about food are the best I read.
I just thought I would put out there that you consider changing you pictures on the blog.
The way you describe your lifestyle as far as gardening and such, does not seem in line with standing in a marina.
Keep up the good work and great recipes, especially recipes that the reast of the bloggerverse does not present or present well
Kimberly Killebrew says
Thanks for the compliment, BlarneyTalker! Regarding the picture at the marina (i.e. boating/travel) and the fact that I garden…why would you think those are mutually exclusive? Note the tagline of my blog: “Travel the World Through Your Tastebuds.” I’m passionate about traveling and world cuisine. And I’m also passionate about growing my own food. That’s not so contradictory, is it? My interests are broad and varied, I’ve never been one to be pegged into one niche, and that’s how I like to keep it :)
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.