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Schleswig-Holstein Cuisine
The cuisine of Schleswig-Holstein forms part of the German cuisine in which the different influences of the regions Niedersachsen and Friesland and of Denmark are perceptible. The proximity to the sea and the harsh climate play a great role and determine which ingredients are available. Typical dishes One of the most known dishes of Schleswig-Holstein is Birnen, Bohnen und Speck. Other very popular dishes include: * Grünkohl with Kochwurst and Schweinebacke (a cured cut from a pig's head), sometimes with Pinkel * Saure Rolle (a kind of sour sausage) *Danish Rote Grütze (preferably with liquid cream) *Labskaus * Mehlbüdel (a kind of dumpling which is served with sugar, liquid butter and pork meat) * Schnüsch (a vegetable stew with milk) * Rübenmalheur (a rutabaga stew) *Holsteiner Rübenmus (mushed rutabaga, similar to Stamppot) * Holsteiner Sauerfleisch (a kind of sour aspic) * Fliederbeersuppe (elderberry soup) * Swattsuer (a kind of blood soup, also known as ' Schwarzsau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labskaus
Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes.SPIEGEL Online on Labskaus in Hamburg (German) Der Spiegel Etymology The origin of this word is uncertain. One possible source for the name could be Latvian ''Labs kauss'', meaning 'good bowl' or hotpot, or Lith ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Großer Hans
Grosser or Großer is the masculine nominative singular form of the German adjective "gross", meaning "big", "great", "large", "tall", and the like. It is part of many placenames, especially of mountains. It is also a surname. People with that surname include: * Alfred Grosser (born 1925), German-French writer, sociologist, and political scientist * Arthur Grosser (active from 1987), Canadian physical chemist and actor * Peter Grosser (1938–2021), German football player and coach * Philip Grosser (1890–1933), Ukrainian-American anarchist and anti-militarist * Thomas Grosser (1965–2008), German footballer * Pamela Grosser (born 1977), German actress See also * Gross (other) Gross may refer to: Finance *Gross Cash Registers, a defunct UK company with a high profile in the 1970s *Gross (economics), is the total income before deducting expenses Science and measurement *Gross (unit), a counting unit equal to 144 i ... * * {{surname Surnames of German origin< ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schwarzsauer
''Schwarzsauer'' is a North German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar. It is a traditional dish in parts of northern Germany and formerly also in East Prussia East Prussia ; german: Ostpreißen, label=Low Prussian; pl, Prusy Wschodnie; lt, Rytų Prūsija was a province of the Kingdom of Prussia from 1773 to 1829 and again from 1878 (with the Kingdom itself being part of the German Empire from 187 .... It is similar to the Spartan black soup.Sophie Wilhelmine Scheibler: ''Allgemeines deutsches Kochbuch für alle Stände, oder gründliche Anweisung alle Arten Speisen und Backwerke auf die wohlfeilste und schmackhafteste Art zuzubereiten: Ein unentbehrliches Handbuch für angehende Hausmütter, Haushälterinnen und Köchinnen'', C.F. Amelangs Verlag, Leipzig und Berlin, 1866, S. 183 und 186 References {{Reflist} German cuisine Blood soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History The 10th-century '' Kitab al-Tabikh'', the earliest known Arabic cookbook, contains a recipe for a fish aspic called . This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. The resulting dish was then colored with saffron to give it a "radiant red" color. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and the lips were returned to steep until the liquid and everything in it had cooled and gelatinized. According to one poetic reference by Ibra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holsteiner Sauerfleisch
The Holsteiner is a breed of horse originating in the Schleswig-Holstein region of northern Germany. It is thought to be the oldest of warmblood breeds, tracing back to the 13th century. Though the population is not large, Holsteiners are a dominant force of international show jumping, and are found at the top levels of dressage, combined driving, show hunters, and eventing. Breed characteristics Holsteiners are medium-framed horses averaging between at the withers. Approved stallions must be a minimum of 16 hands and mares a minimum of . The type, or general appearance, exhibited by Holsteiners should be that of an athletic riding horse. As a breed, Holsteiners are known for their arched, rather high-set necks and powerful hindquarters. The heavy neck was perpetuated even in modern Holsteiners with the help of Ladykiller xx and his son, Landgraf. In centuries past, Holsteiners retained the hallmark Roman nose of the Baroque horse, but today it has been replaced by a smaller ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stamppot
''Stamppot'' (English: 'mash pot') is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables. History and description These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion (the combination of the latter two is known as ''hutspot'' in the Netherlands and as '' wortelstoemp'' in Belgium). Leafy greens such as endive may be left raw and added to the potatoes only at the mashing stage. Some less common regional varieties of ''stamppot'' are made with fruit and potatoes, such as ''blauwe bliksem'' (blue lightning), made with pears, and ''hete bliksem'' (hot lightning), made with sweet apples. Pineapple may also be included in sauerkraut or endive stamppot. In recent years, variations on the traditional stamppot have been becoming more and more popular with people adding ingredients such as rocket, leeks, beets, sweet potato, mushrooms and various other vegetables. Sometimes, fish i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rutabaga
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and turnip (Scottish and Canadian English, Irish English and Manx English). However, elsewhere the name "turnip" usually refers to the related white turnip. The species ''Brassica napus'' originated as a hybrid between the cabbage (''Brassica oleracea'') and the turnip (''Brassica rapa''). Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern and Western England, Wales, the Isle of Man and Ireland had a tradition of carving the roots into lanterns at Halloween. Etymology Rutabaga has many national and regional names. ''Rutabaga'' is the common North Am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
