German Inspired Recipes
I use the above term, inspired, intentionally. Few topics of culture and ethnicity garner as much feeling as food does, so attached in our minds to memories of times and people that we cherish and may be missing.
Indeed for every definitive recipe, there is hundreds of variations and alternative ways deemed equally essential in someone else’s opinion. So here we are.
Germany boasts multiple regional cuisines, dependent, as they are, on geography and diffusion with the peoples who marched across these lands.
But no recipe, which stands the test of time, does so because no one liked to eat it. So here are some ideas, gleaned from books, and people, and elsewhere.
Feel free to add your own; it is how the value of these and their memory is never lost.
GRIEBREI
This is a smooth (if you keep stirring!) and comforting semolina pudding, enjoyed as a breakfast or dessert and as a savory dish when the right ingredients are added (or taken away!) It is perfect for those cold days of winter, when being home and warm is best.
Ingredients:
• 1/2 cup semolina
• 2 cups milk
*1/4 teaspoon salt
• 2 tablespoons sugar**
• 1 teaspoon vanilla extract**
• Fresh berries or a sprinkle of cinnamon or cocoa powder for garnish***
Instructions:
1. In a medium saucepan, bring the milk to a gentle boil.
2. Slowly whisk in the semolina and sugar, reducing the heat to low. Stir constantly to avoid lumps.
3. Continue cooking for about 10 minutes, or until the mixture thickens to a creamy consistency.
4. Stir in the vanilla extract, if using, and remove from heat.
5. Serve warm or chilled, topped as you like.
***For a savory version, omit the sugar and vanilla and stir in any manner of spice, cheese, or herbs. Serve warm.
Tip: For a richer pudding, use half milk and half cream, or add a dollop of butter at the end for extra smoothness.
PUMPERNICKEL BREAD
I have not seen a more simple recipe for rye bread yet; you could use a bread loaf pan if you have one, but the loaf does seem to lend itself to rustic shaping. Note : the loaf will be small.
2 cups rye flour
1 cup lukewarm water
1/4 cup molasses
1/2 teaspoon salt
1/2 instant yeast
STEPS
1. Mix everything to combine in a stand mixer or more slowly, in a bowl with a wooden spoon.
2. Grease the bowl and let the bread rise for 1-1 1-2 hours in a warm place.
3. Bake in a pre heated oven, set to 300, for
1 1/2 - 2 hours