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Starkbier

Starkbier is as the name suggest a strong beer. It is a legal generic designation for beers in which the original wort content is over 16 °P (degrees Plato). The alcohol level is between 5% and 10%. Most of them are seasonal.
In Munich, Starkbierzeit is called the 5th season. It is during Lent (From Ash Wednesday 14.02.2024 to Easter).

Currywurst

Currywurst was apparently first made by Herta Heuwer in Berlin in 1949. She got the tomato sauce (Ketchup) and curry powder from British soldiers stationed in Germany. She originally served it with pork sausages and it soon became popular with constructions workers as an easy and fast meal. It is reported that she sold more than 10 000 currywurst per week.

Brussel sprouts with Chestnuts

For 4 people

  • 400 grams Chestnuts (you can buy them prepared)
  • 600 gram Brussel sprouts
  • 75 gram Goose lard (Gänseschmalz) 
  • 15 ml finely hacked Thyme

 

To prepare the Chestnuts:

  1. Cut the chestnuts all around with a knife at the pointed end
  2. Bring salted water to a boil in a pot
  3. Put the chestnuts in a pot and cook for 15 minutes
  4. Drain and let the water drip off
  5. Break out of the shell while still hot, also remove the brown skin

The Brussel sprouts

  1. Rinse the Brussel sprouts
  2. Fill a pot with salt water, add the Brussel sprouts and the chestnuts and boil for 15 minutes
  3. Drain

Finish off

  1. Heat the lard in a pan
  2. Add the Brussel sprout and chestnut mix. Add the thyme
  3. Sauté for a couple of minutes
  4. Serve

Click here to submit your recipe

Gemmerbier

  • 4.5 liter water
  • 28 g gingerroot crushed
  • 500 ml sugar
  • 15 ml active dry yeast or 1 cube of yeast
  • 5 ml sugar for the yeast mix
  • 250 ml lukewarm water
  • one lemon
  1. Boil the water and add ginger and sugar.
  2. Stir until the sugar is dissolved
  3.  Pour it in an enameled can or bucket, and let it cool until lukewarm
  4. mix the yeast,  the 5  ml of sugar and lukewarm water
  5. Let it stand in a warm place for 5 – 10 minutes until it starts to ferment
  6. Add the yeast mixture to the ginger mixture
  7. Cut the lemon into slices and add it to the mixture
  8. Let it stand for 24 hours
  9. Strain it through a clean damp cloth and pour it into clean bottles. Do not fill the bottles to the top, but leave some space available
  10. It will be ready in two or three days
  11.  Keep an eye on the bottles and turn it now and again

Old Gingerbeer recipe

I am sharing this old recipe, for those who can get their hands on Lennon’s Jamaika Gemmer 

  • 9 liter water
  • 7 – 8 koppies (250ml elk) suiker
  • 10 ml kitssuurdeeg
  • Rosyntjies
  • 20 ml Jamaika gemmer
  • Bottels met proppies
  1. Meng alles behalwe die rosyntjies saam tot die suiker opgelos is.
  2. Plaas so 5 rosyntjies in elke bottel en vul dit 3/4 met die gemmerbier
  3. Draai die botel proppies losweg op
  4. Laat staan 1 dag in warm weer of twee dae in koue weer
  5. Draai bottel proppies styf to en plaas in die yskas

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Gammon

Gammon is ham that has been cured or smoked like bacon. It is the hind leg of pork after it has been cured by dry-salting or brining, and may or may not be smoked.  Kaufland in Germany occasionally sells Gammon as “Kassler Schinken geräuchert” or “Kassler Braten”

Christmas Gammon

  • 1 smoked ham
  • 1 onion, peeled and quartered
  • 2 carrots, peeled and diced 
  • 3 celery sticks, diced
  • 2 bay leaves
  • 5 whole cloves
  • 5 black peppercorns
  • 30 whole cloves for decoration
  • 45ml honey
  • 50g red candied cherries
  • 4 tinned pineapple rings
  1. Place the ham, onion, carrots, celery, bay leaves, 5 cloves and peppercorns in a large pot. 
  2. Cover it with warm water. Bring to the boil and boil for 50 minutes per kilogram of meat.
  3. Let it cool
  4. Heat the oven to 230 Degrees Celcius
  5. Take the ham out of the liquid and remove the skin. Keep a layer of fat on the meat.
  6. Cut a diamond pattern into the layer of fat and insert a clove in every diamond
  7. Place the ham on a baking sheet and brush with honey
  8. Bake in the oven for 15 minutes or until golden brown
  9. Baste the ham every now and again with honey
  10. Decorate with ham and cherries (put a cherry in each pineapple  circle)

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