HOLIDAYS 2008

entertaining with germanfoods.org

‘Tis the
season for
German foods
Award-winning Chef Olaf Mertens
shares a special holiday recipe

Learn Where to buy and how

to make a variety of scrumptious
German Christmas cookies

Get unique gift and party

ideas from GermanFoods.org

Find out WHY sweet tooths will

like German advent calendars
entertaining with germanfoods.org
Christmas trees, cookies
and other old world traditions
Nothing evokes
the holiday spirit
quite like the
sound of Christ­
mas carols.
And a number
of the carols
we sing in
America ac­
tually came
to us from
our German
ancestors – carols like ‘Silent
Night’ and ‘Oh Tannenbaum.’ In fact,
many of our beloved Christmas
customs originated in Germany.
Trimming the Christmas tree
is another of these cherished
traditions. Historically, German
families decorated their living
rooms with evergreen branches
at Christmas time, a custom that
eventually evolved into bringing
whole trees into the home.
Germans, much like Americans, take
pride in decorating their trees with
live candles or strings of lights and a
variety of ornaments.
Yet another tradition derived
from our country’s German heritage
is the Advent Calendar. The Christ­
mas season in Germany begins
four Sundays before Christmas Eve
with the start of Advent – and the
calendar is meant to count down
the four weeks to December 24. As
in America, the most popular version
of Advent calendar in Germany
today is the candy-filled variety.
Of course, many Christmas
sweets enjoyed around the world
were born in Germany – festive
desserts like gingerbread, fruitcake
and Christmas cookies. There’s no
better way to indulge in our coun­
try’s German heritage than by en­
joying some of these holiday treats.
Specialty foods and
baking ingredients
If you’re looking to set a celebra­
tory mood without spending a
fortune on decorations or catering,
consider entertaining with some of
Germany’s holiday fare. Pre-made
German foods, as well as traditional
baking ingredients, are available in
many specialty stores. Some may
also be found in the international
aisle of your local grocery store
or purchased online. Look for the
following items as you plan your
holiday parties and meals.
American fruitcake was actually
adapted from a German delicacy
called Stollen, a unique ‘fruitcake’ that
has been a popular Christmas pastry
since the 14th century. Stollen is filled
with fruits and nuts and shaped with
tapered ends, symbolizing the Baby
Jesus in swaddling clothes.The most
popular version, Dresdner Stollen, can
be found in many supermarkets.The
term Dresdner Stollen is a protected
designation of origin (PGI label),
meaning all manufacturers are located
in or around the city of Dresden.
Another popular German
dessert is Lebkuchen (gingerbread).
Honey-sweet and richly spiced,
lebkuchen comes in three varieties
– plain, chocolate covered and
2
sugar-glazed. Delicious Nürnberger
Lebkuchen (PGI label), originating
from the city of Nürnberg, is
easy to find in supermarkets and
specialty stores in America. A
well-loved holiday confection made
with lebkuchen is Dominostein.
This tasty creation consists of a
gingerbread base, layers of fruit
jelly and marzipan, and a thin icing
of dark chocolate.
Many Americans are already
familiar with Marzipan, a common
ingredient in German baking. Made
of sugar and ground almonds, the
confection is available as a baking
ingredient as a paste or in bars.
High-quality Lübecker Marzipan
(PGI label) can be found in
specialty stores.
Several types of cookies
commonly consumed during the
German holidays are available here
in America. Aachener Printen (PGI
label) are gingerbread cookies from
the city of Aachen in Germany.
Speculatius are shortbread biscuits
baked with a variety of spices and
stamped with an image on one side.
Pfeffernüsse are small, round, spicy
biscuits made with ground nuts.
Other ingredients used often in
German holiday baking are ginger­
bread spice (a mixture of cinnamon,
clove, nutmeg, mace, ginger, allspice,
coriander and cardamom), baking
wafers, candied citrus peel, brandy
beans and hazelnuts. Simply visit
germanfoods.org to find local spe­
cialty foods stores in your area or to
order products online.
entertaining with germanfoods.org 3

Holiday recipes
Once you’ve stocked up on some typical German ingredients, you’ll be ready to try your hand at some festive
old world baking. But your possibilities aren’t limited only to generations-old recipes. Some of the following
have been around for years, while others are more modern interpretations of classic holiday treats.

MARZIPAN HOLIDAY SURPRISE

(Überraschungshappen)

Ingredients
For about 50 pieces:
1/2 cup (100 g) sugar
1/2 cup and 2 tablespoons (200 g) honey
2 eggs
4 1/2 cups (500 g) flour, plus more for the work surface
3 teaspoons (or 1/2 envelope) baking powder
1 teaspoon cinnamon
1 pinch allspice
7 ounces (200 g) genuine German marzipan (almond paste)
for baking
7 ounces (200 g) chocolate
1 tablespoon unsalted butter
1 1/3 cups (200 g) confectioner’s sugar
2 egg whites
baking parchment paper

Preparation
In an electric mixer beat the sugar, honey and eggs until
frothy. Sift the flour, baking powder, cinnamon and allspice
together and add to the mixture. Mix all the ingredients
until they come together in a smooth dough. Chill for
about 30-60 minutes.

Preheat the oven to 350° F (180° C). Knead the marzipan,

warming it with your hands until it can be shaped easily.
From logs about 4 inch (10 cm) in length and about as thick
as a finger. Roll out the dough on the lightly floured work
surface and cut it into 3x4 inch (8x10 cm) rectangles.
Wrap the dough around the marzipan logs, then cut the logs
into small triangular pieces. Place the pieces onto a cookie
sheet lined with baking parchment paper and bake for about
15-20 minutes. Let them cool down on a cookie rack.

Melt the chocolate and butter in a double boiler. Sift the

confectioner’s sugar into a bowl and combine it with the egg
whites. Coat half the cookies with the chocolate glaze, the
other half with the sugar glaze.
entertaining with germanfoods.org
CINNAMON STARS
The quintessential Christmas cookie –
these crisp, spicy cookies make a perfect
snack after a day outdoors. Serve them
with big pitchers of mulled wine and
hot chocolate.
Ingredients
14 ounces (400 g) unpeeled almonds
3 egg whites
2 cups (250 g) confectioner’s sugar, plus
extra for decoration
1 teaspoon ground cinnamon
Preparation
Preheat oven to 280° F.
Finely chop or grind almonds in a food
processor. Whip the egg whites in a clean
bowl until stiff. Sift the confectioner’s
sugar and gradually fold it into the egg
whites. Reserve and put aside 2 heaped
tablespoons of this mixture. Gently stir
the almonds and cinnamon into the egg
mixture. Sprinkle the work surface with
confectioner’s sugar. Roll out the mixture
to about 1/4 inch in thickness. Cut out
cookies using a star cutter and place them
on a cookie sheet lined with non-stick
parchment paper. Dip the cutter into
confectioner’s sugar from time to time
to stop the mixture from sticking to
it. Brush each star with a little of the
reserved egg mixture.
Bake for about 30 minutes until crisp on
the outside.
The cookies should still be a little soft in
the center.
KIRSCH MARZIPAN COOKIES
(Kirsch-Marzipan Plätzchen)
INGREDIENTS
10 tablespoons (150 g) unsalted butter
1 cup (125 g) confectioner’s sugar
5 ounces (150 g) genuine
German marzipan
2 eggs
2 egg yolks
1 pinch salt
1/2 vanilla bean
1 1/3 cups (150 g) flour
1/2 cup (75 g) corn starch
1/3 cup (50 g) cherry jam
4 teaspoons Kirsch
(distilled German cherry spirit)
3 ounces (85 g) milk chocolate
Preparation
Preheat oven to 350° F.
Mix the butter with confectioner’s sugar
and 2 ounces of marzipan. Add eggs, egg
yolks, salt and seeds from the vanilla bean.
Mix in the flour and corn starch. Use a
pastry bag or cookie press to place small
mounds on a cookie sheet, making sure
to leave 1-2 inches between mounds.
Bake for 15-20 minutes.
Use the left over marzipan and mix it
well with the cherry jam and the Kirsch.
Spread this mixture on half the cookies
and place a second cookie on top of it.
Melt the chocolate in a double boiler and
garnish the cookies.
4
EMPEROR’S COOKIES
(Kaiser-Plätzchen)
INGREDIENTS
3 cups (300 g) flour
1 cup (125 g) confectioner’s sugar
1 package Oetker vanilla sugar or
1 1/2 teaspoons vanilla extract
1 pinch of salt
4 egg yolks
7 tablespoons (100 g) butter
For the topping:
confectioner’s sugar
vanilla sugar
raspberry, strawberry or favorite red jam
Preparation
Preheat oven to 350° F.
Sift flour and place onto work surface,
making a mound with a hole in the center.
Put confectioner’s sugar, vanilla sugar, salt
and egg yolks inside the hole and place the
butter cubes on top of it. Quickly knead
ingredients to form smooth dough. Cover
with kitchen towel and let chill for 1 hour.
Roll out dough on a floured surface as
thinly as possible. Cut out cookies with
cookie cutters. If using different shapes,
make sure to always cut out even
numbers for each shape. Use a small
round cookie cutter to make a hole in
the center of half the cookies. Place
cookies onto a greased cookie sheet.
Bake for 15-20 minutes at 350° F in the
preheated oven.
Let them cool down. Spread jam on
cookies without hole and place the other
half (cookie with hole) on top. Mix the
confectioner’s sugar and the vanilla sugar
and dust the cookies.
Variation: You may also use only round
cookie cutters. The round version of
these cookies is also known as Little
Rogues (Spitzbuben).
entertaining with germanfoods.org 5

VANILLA CRESCENTS
(Vanillekipferl)

INGREDIENTS
7 tablespoons (100 g) unsalted butter
(at room temperature)
3/4 cup (100 g) flour
2 1/2 tablespoons (25 g) fine corn meal
1/2 cup (65 g) ground almonds
1/2 cup (50 g) confectioner’s sugar
1 egg yolk
1 vanilla bean
1/2 cup (100 g) extra fine sugar

Preparation:
Preheat the oven to 400° F.

Combine the butter, flour and corn meal until

it resembles breadcrumbs. Add the almonds,
confectioner’s sugar and egg yolk and mix until
it forms a dough. Shape the dough into a log,
then wrap in cling wrap and chill for one hour.
While the dough chills, split the vanilla pod in
half lengthwise. Scrape the black seeds out and
mix them well with the extra fine sugar. Remove
the cling wrap from the dough and cut the log
into 25 even sized pieces. Roll each piece into a
log shape, then pinch each end and bend into a
crescent shape. Place the crescents on a baking
sheet lined with baking parchment paper.

Bake for 10-15 minutes or until golden brown.

Dust the warm cookies liberally with the vanilla

sugar, serve and enjoy!
entertaining with germanfoods.org
MINI GERMAN LEBKUCHEN
CHEESECAKES
Serves 12
INGREDIENTS
2 pounds whole-milk ricotta
1/4 cup sour cream
1/2 cup heavy whipping cream
2/3 cup sugar
1 vanilla bean
1 teaspoon grated orange peel,
orange part only
4 eggs
12round German Lebkuchen
(German gingerbread cookies),
3 inches in diameter
1 recipe apricot compote (recipe below)
Preparation
Preheat oven to 350° F. Line a muffin tin
with 12 paper muffin liners.
Beat together ricotta, sour cream, whip­
ping cream and sugar. Slit vanilla bean
lengthwise and scrape out seeds; add
seeds and orange zest to ricotta mixture.
Beat in eggs 1 at a time.
Divide mixture among prepared muffin
liners. Bake until a toothpick inserted in
the center of one of the cakes comes
out clean, 25 to 35 minutes. Cool on a
rack, then refrigerate for at least 1 hour
before removing paper liners. Invert each
cheesecake on a gingerbread cookie, and
top with warm apricot compote.
Apricot compote: Heat 1 16-ounce jar
German apricot preserves in a small
saucepan. Stir in 1/4 to 1/2 cup German
apple juice or German brandy to thin.
Bring to a simmer and serve.
DRESDNER STOLLEN
INGREDIENTS
2 1/2 cups (600 g) raisins
4 tablespoons rum
8 cups (1 kg) flour
1-2 cups (250-500 ml) milk
2 packages dry yeast (or 2 cubes of
fresh yeast, if available)
1 cup (200 g) sugar
1 teaspoon salt
2 cups (453.6 g) unsalted butter
3 1/2 ounces (100 g) almonds, ground or
finely chopped
4 ounces (113 g) candied lemon peel,
finely chopped
4 ounces (113 g) candied orange peel,
finely chopped
1/2 teaspoon ground mace (or nutmeg)
zest of 1 lemon
unsalted butter for coating
confectioner’s sugar for dusting
Preparation
Soak raisins in rum overnight.
Combine flour, milk, yeast, sugar, salt and
butter to form a smooth yeast dough.
Incorporate almonds, candied lemon
and orange peel, mace, lemon zest and
raisins, one after another always knead­
ing the dough thoroughly. Let rest for 1
hour. Knead the dough once more, divide
the dough in half and shape two Stollen
loaves.
Bake for about 1 hour in preheated oven
at 350º F
After baking the Stollen, brush them with
melted butter and dust generously with
confectioner’s sugar.
Stollen has a long shelf life and can be
made weeks ahead of Christmas.
6
STOLLEN BREAD &
BUTTER PUDDING
Serves 6 to 8
INGREDIENTS
1 loaf (500 g) genuine German Stollen
4 tablespoons butter, softened for spreading
3 1/2 ounces canned cherries in syrup,
drained (optional)
For the custard:
2 eggs
2 egg yolks
1 cup and 2 tablespoons heavy
whipping cream
1 3/4 cups milk
3 to 4 tablespoons extra fine sugar
1/8 teaspoon almond extract
Preparation
Slice the Stollen thinly and spread one
side with butter. Stack in slightly angled
layers in a large lightly buttered oven
proof dish. Scatter cherries in between
layers, if desired.
Beat the eggs and yolks with the cream,
milk, extra fine sugar and the almond
extract. Slowly pour over the Stollen
slices, pressing them down into the liquid
so they are well soaked.
Chill for one to two hours or until cus­
tard mixture is absorbed.
Preheat oven to 350° F. Place the dish in
a roasting pan and when ready to bake,
pour boiling water into the roasting pan,
enough to come halfway up the sides of
the baking dish.
Carefully place in the oven and bake for
about 40 minutes or until the top is light
golden brown and crisp. Cool for 10 to
15 minutes before serving, sprinkle with
confectioner’s sugar.
entertaining with germanfoods.org
DUNKEL GINGERBREAD CAKE
1 cake = 12 servings
Dark German beer adds depth and flavor
to this moist and spicy gingerbread.
Serve it with a German sour cherry or
apricot jam if you like.
INGREDIENTS
2 1/2 cups all purpose flour, plus additional
for dusting pan
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup dark German beer
1 cup molasses
1 tablespoon fresh grated ginger
1 stick unsalted butter, softened,
plus additional for coating pan
1/2 cup sugar
1 large egg
1 (3 1/2-ounce) bar German dark
chocolate, finely chopped
1/3 cup (about 2 ounces) finely chopped
crystallized ginger
confectioner’s sugar to garnish (optional)
Preparation
Preheat oven to 350° F. Generously
butter a 10-cup Bundt pan, dust with
flour, and shake out excess. Whisk
together flour, baking soda, cinnamon,
cloves and salt in a medium bowl and set
aside. Whisk together the dark German
beer, molasses and ginger in a medium
bowl and set aside.
7
Combine butter, sugar and egg in a large
bowl and beat at medium speed with a
mixer for 2 minutes, or until mixture is
light and fluffy. In 3 additions, alternately
beat in flour mixture and beer mixture at
low speed until batter is smooth. Stir in
chocolate and crystallized ginger. Spoon
batter into prepared pan, smoothing top
of batter.
Bake 30 – 35 minutes or until a wooden
toothpick inserted in center of cake
comes out clean. Cool in pan on a wire
rack 10 minutes. Remove cake from pan
and cool completely on a wire rack. Dust
cake with confectioner’s sugar, if desired.
entertaining with germanfoods.org 8

Chef Olaf Mertens was born in Germany and immigrated

to Canada with his family at a young age. He’s the owner
of three top restaurants in Canada and the author of two
cookbooks, “Cooking from the Hip” and “Olaf’s Kitchen: A
Master Chef shares his passion.” Now a frequent guest on
TV and radio shows, Chef Olaf has become an ambassador
of New German Cuisine.

Chef Olaf’s
Marzipan Crème Mousse
with Bishop’s Sauce
CHEF OLAF’S Pour into a clean bowl through a fine stirring until thickens. Strain through a fine
MARZIPAN CRÈME MOUSSE metal sieve and chill to room temp­ sieve and refrigerate until ready to serve.
erature. Stir in liqueur and fold in the
WITH BISHOP’S SAUCE
whipped cream. Pour into parfait-style Part 3 – Garnish
Serves 4
glasses or a plastic-lined mold or dish, Ingredients
for example, coffee cups or muffin pans, 1/4 cup (60 ml) toasted almond slices
Marzipan’s nutty flavors combined with
and chill for 2 hours. If using glasses, make 1 cup (240 ml) pitted cherries, frozen or
a creamy mousse and the richness of
sure they are big enough to fill half with canned and drained
red wine and fruit make this a fascinating
mousse and half with the Bishop’s Sauce, 1 orange, peeled and split into segments
dessert. Bishop’s Sauce is a variation of a
along with the fruit garnish.
northern European drink that is made of
Presentation
warmed red wine, spices and orange peel.
Part 2 – Bishop’s Sauce If you opted to use a mold of some kind,
Ingredients pop the mousse out and remove the
Part 1 – Marzipan Crème
3/4 cup (180 ml) red wine plastic wrap. Place on a pool of Bishop’s
Ingredients
3/4 cup (180 ml) orange juice Sauce and garnish with the almond slices,
5 sheets gelatin
zest and juice of 1 orange cherries, and oranges.
1 1/2 cups (360 ml) whole milk
1/3 cup (80 ml) sugar
1/4 cup (60 ml) sugar
2 cinnamon sticks
1 vanilla bean, split and scraped
2 tablespoons (30 ml) arrowroot
5 ounces genuine German marzipan
powder or cornstarch
1 1/4 cups 35% cream, whipped
1 cup (240 ml) water
6 tablespoons amaretto liqueur

Preparation
Preparation
Over medium heat in a medium-sized
Dissolve the gelatin sheets in enough
pot, add the red wine, orange juice, zest,
cold water to cover. Set aside. In a small
sugar, and cinnamon stick and simmer for
pot, simmer the milk, sugar, and vanilla
5 minutes or until it reaches a syrup-like
bean seeds. Stir in the marzipan until it
consistency. Mix the arrowroot or corn­
dissolves. Add the drained gelatin sheets
starch and water and add to the mixture,
and simmer until everything is melted.
entertaining with germanfoods.org
Glühwein
Serves 6
Ingredients:
1 bottle full-bodied red wine
1 small lemon
16 cloves
1 cinnamon stick
4-6 tablespoons sugar
Preparation:
Pour the wine into a large saucepan. Cut
the lemon in quarters. Stick the cloves into
the rind of one quarter. Slice the rest thinly.
Add the quarter and slices to the pan
with the cinnamon and sugar.
Heat slowly until hot, but do not allow to
boil. Serve in heatproof glasses or small
cups. If you are worried about the glass
breaking, stand a metal teaspoon in the
glass before adding the hot liquid.
9
Feuerzangenbowle
10-12 servings
Ingredients:
2 organic oranges
2 organic lemons
2 bottles dry red wine
1 cinnamon stick
5 cloves
1 pinch ground ginger
1 sugar cone
2 cups brown rum (at least 54% alcohol)
Preparation:
Wash oranges and lemons thoroughly, pat
dry and cut into slices or wedges.
In a large pot combine red wine,
oranges, lemons, cinnamon, cloves
and ginger. Heat slowly making sure
it does not come to a boil. Remove
pot from heat and place on a heat
source (such as a Fondue set).
Place sugar cone into metal holder
(“Feuerzange”). Soak sugar cone
with rum and carefully light it. The
sugar will melt and drip into the
wine. Little by little start adding
more rum to the sugar cone using
a long-handled ladle. Once the
sugar cone and rum have com­
pletely burned off, gently stir the
concoction and serve in mugs or
heatproof glasses.
Important note on safety:
This recipe requires handling
alcohol and open flames. Be
extremely careful and proceed
with caution.
entertaining with germanfoods.org 10

Unique gifts and

party Ideas available in-store
Contrary to stereotype, Germans aren’t always serious. In fact, they really know how to have fun during the holidays.
So why not take a cue from them when planning your own party or family activities? By incorporating some of
these simple ideas into the season, you’ll create an extraordinary holiday experience for your family and friends. It’s
easier than you might think to get the things you need – visit germanfoods.org to find specialty foods stores in your
area or to order products online.

ADVENT COFFEE
Kick-off the holiday season
four weeks before Christmas,
on the first Sunday of Advent,
with the German tradition of
‘Adventskaffee.’ Serve coffee and
German-imported holiday cakes or
cookies. Or make some German
desserts yourself with the help
of our recipes. You can also find
authentic chocolate-filled Advent
calendars in specialty foods stores.
ST. NIKOLAUS DAY
Treat your kids to a St. Nikolaus
Day celebration – which is actually
a ‘second Christmas’ observed a
few weeks prior to December 25.
German children leave their boots
outside their bedroom doors on
the evening of December 5, and if
they’ve been good, they’ll find the
next morning that St. Nikolaus has
filled them with candy.
you can find fresh foods, handmade
crafts and entertainment. One of
the largest of these markets is in
Chicago. Visit germanfoods.org to
find Christmas Market locations
near you.
DINING OUT
Perhaps you’d like to sample some
freshly baked German foods without
having to prepare them yourself?
If so, consider dining out with your
family in an authentic German
restaurant. Menus are sure to include
seasonal specials in December. Visit
germanfoods.org to find German
restaurants where you live.
GIFT BASKETS
In your search for inexpensive gift
ideas, look no further than your
local specialty foods store. Try this
unique spin on the traditional gift
basket – create one with tempting
treats like stollen, gingerbread,
German chocolates and cookies.
You can even include a bottle
of German riesling or imported
glühwein. Make sure to visit
germanfoods.org to find specialty
foods stores in your area.

CHRISTMAS MARKETS
Visiting an authentic German
Christmas market is a full sensory
experience, complete with seasonal
sights, sounds and aromas. And
many American cities have begun
hosting Christkindlmarkts, where