German Food Guide
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There is no one way to define German food. The cuisine is as diverse as the country itself - with each region having its own specialties. We can say, however, that German food is very tasty; it is rich in tradition and history; and it can satisfy even the most discriminating of palates.
This website is for everyone who loves German food and for those who what to learn more about it. But unlike other German food sites, we focus primarily on the German food that is available here in the U.S.
On this website, you will be able to find German food sold in your area. You can search our directory for German restaurants, delicatessens, food stores, and bakeries. You can also learn about German specialties ... how to prepare them, the best ways to serve them, history and traditions, etc. |
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May Spotlight: Fresh Currants
Currants are tiny berries, related to the gooseberry. They are very popular in Germany and are used primarily in sweet dishes, but can be added to savory dishes as well. Currants are used to make jams, jellies, and juices. Because of their cute little shape and bright colors, they are often added to cakes and desserts as decorations and fillings.
There are three varieties of currants: red, black, and white. There are also dried currants, but these belong to the grape family (Zante currant). All varieties are very high in vitamin C, potassium, and phosphorus.
Red Currants
Bright red in color; acidic, tart. When eaten pure, a little sugar helps bring out their wonderful taste.
White Currants
An albino version of the red currant; transparent; less acidic than the red variety and are therefore preferred
for fresh eating.
Black Currants
Black currants have a characteristic aroma. They are very juicy and are frequently used for juice.
Germany has an ideal climate for growing currants (humid summers and chilly winters). Because of this, currents are found in every region. They are especially a favorite fruit of children because they can be easily pulled off the strigs and eaten as is.
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Recipe of the Month
Rote Grütze #1
(Recipe with Alcohol)
Rote Grütze #2
(Recipe without Alcohol)
Rote Grütze is a specialty from Northern Germany. It is a dessert made with fresh fruits (usually red and black currents, raspberries, and strawberries, along with sugar, thickeners, fruit juice, and often liquors.
Historically, this dish was made with grits and fruit juice (without the addition of whole fruits), which made it very grainy and heavy. This is where the name Rote Grütze came from - it means "Red Grits" in German.
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| Below is a "quick list" of some of the most well-known German foods. We provide descriptions, photos, serving suggestions, and recipes. |
| Soups, Salads & Sauces |
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| Pasta & Other Side Dishes |
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| Meat Dishes |
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| Vegetables |
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| Wurst & Cheese |
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| Breads |
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| Cakes, Desserts, & Other Sweets |
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| Beverages |
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Not finding what you're looking for?
We identify hundreds of other German foods throughout our Web site. Please use our menu above to visit the various sections of our guide.
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