German Christmas Mulled Wine Glühwein Recipe

German Oktoberfest Recipes

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Gingerbread Hearts Recipe - German Lebkuchen Wiesn Herz

German Gingerbread Hearts Recipe Lebkuchen Holiday Lebkuchenherzen Wiesn Herz or when sold at Oktoberfest

These large, decorative heart-shaped cookies are a beloved tradition at German Christmas markets. While often used as edible ornaments, their spicy, honey-sweetened flavor makes them a treat to eat as well. Visitors wear them with ribbons around their neck at German Christmas markets and Oktoberfest.

Ingredients:

7 tbsps. (100 g) butter

3/4 cup (180 ml) honey

5/8 cup (125 g) sugar

2 1/2 tbsps. (15 g) cocoa powder

1 tbsp. (15 ml) gingerbread spice mix

5 cups (600 g) flour

1 1/2 tsp. (7.5 ml) single- or double-acting baking powder

1/4 tsp. (1.25 ml) salt

1 egg

Directions:

1. Bring the butter, honey, sugar, cocoa powder and gingerbread spice mix to a boil in a medium-size saucepan.

2. Boil for several minutes until the sugar dissolves, then remove from heat and cool slightly.

3. Sift the flour with the baking powder and salt into a bowl.

4. Make a depression in the bowl and add the egg, then pour the honey mixture over the flour and mix on low speed until a ball of dough can be.

5. The ball of dough might still be shaggy but will form a smooth dough as it cools down, so do not add extra flour.

6. Wrap the ball of dough in plastic wrap and put in a safe place at room temperature for 4 to 48 hours. (This dough should rest overnight before baking for best results.)

7. Heat the oven to 350 degrees F (175 degrees C).

8. Roll out half the dough to 1/2-inch thickness on a lightly floured board.

9. Use a large, heart-shaped cookie cutter or your own template to cut out large, heart shaped cookies.

10. If you want to hang these hearts from a ribbon, create one or two holes about 3/4-inch below the rim of the cookie before you bake it.

11. Repeat with the rest of cookie dough. This dough does not re-roll well, so take care to roll it into the right size the first time.

12. Place the cookies on a parchment-lined cookie sheet and bake 20 to 25 minutes, or until the cookies are set in the middle and lightly browned on the bottom.

13. Bake the trimmed scraps to use for practice decorating.

14. Let the cookies cool completely on the baking sheet. They will harden as they cool.

15. Use tinted royal icing to decorate the cookies. Place the icing in a decorator bag with a leaf tip attached to make the border, and a writing tip for the words. Decorate as you like.

Some Common German Phrases to write on the cookies:

Romantic and Affectionate Phrases

Ich liebe Dich – "I love you"
I mog di – Bavarian dialect for "I like you"
Weil I Di mog – "Because I like you"
Schatzi or Schatz – "Darling" or "Treasure"
Spatzl – "Little sparrow" (used like honey)
Gib ma a Busserl – "Give me a little kiss"

Festival and Regional Sayings

O'zapft is! – "It's tapped!" (referring to the opening beer keg)
Prost! – "Cheers!"
Wiesn Madl or Wiesn Prinzessin – "Oktoberfest Girl" or "Oktoberfest Princess"
Mia san mia – Bavarian motto meaning "We are who we are"
Servus – A common friendly greeting/farewell in southern Germany

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German Oktoberfest Recipes

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Christmas Goose Weihnachtsgans German Recipe

Christmas Goose Weihnachtsgans German Holiday Recipe

The ultimate centerpiece of a traditional German Christmas dinner. Roasting a goose dates back to medieval times and remains a beloved holiday ritual. The rich, crispy skin and tender meat, often stuffed with aromatic apples, oranges, and onions, fill the home with an unmistakable festive aroma, signaling the pinnacle of the holiday celebration and bringing generations together around the table.

Ingredients:

1 goose (10 to 12 pounds / 4.5 to 5.4 kg)

Salt and pepper

1 medium apple, peeled and quartered

1 medium navel orange, peeled and quartered

1 medium lemon, peeled and quartered

1 cup (240 ml) hot water

Directions:

1. Sprinkle the goose cavity with salt and pepper.

2. Place apple, orange and lemon in the cavity.

3. Place breast side up on a rack in a large shallow roasting pan.

4. Prick skin well with a fork.

5. Pour water into pan.

6. Bake, uncovered, at 350 degrees F (175 degrees C) for 2-1/4 to 2-3/5 hours or until a meat thermometer reads 185 degrees F (85 degrees C).

7. If necessary, drain fat from pan as it accumulates.

8. Discard fruit.

9. Serve!

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Christmas Stollen Recipe - German Fruitcake

The German Stollen, also known as Christstollen, is the traditional German fruitcake. It is often baked weeks before Christmas. Resting allows the butter, rum, and fruit flavors to meld, keeping the bread moist and delicious for a long time. It is often dusted generously with powdered sugar to resemble the Christ child in swaddling clothes. Stollen dates back to 14th-century Saxony, where it was originally a simple, austere fasting bread made without butter, as the Church did not allow such rich, luxurious ingredients which could lead to fueling bodily lust. In 1490, the Pope officially permitted butter in the recipe.

Ingredients:

1-3/4 cups (260 g) chopped mixed candied fruit

1/2 cup plus 2 tbsps. (150 ml) rum, divided

2 pkgs. (14 g) active dry yeast

1/2 cup (120 ml) warm water (110 degrees F to 115 degrees F / 43 degrees C to 46 degrees C)

1-1/2 cups (360 ml) warm 2% milk (110 degrees F to 115 degrees F / 43 degrees C to 46 degrees C)

1-1/4 cups (280 g) butter, softened

2/3 cup (135 g) sugar

2-1/2 tsps. (12.5 ml) salt

2 tsps. (10 ml) grated lemon peel

1 tsp. (5 ml) almond extract

7 to 8 cups (840-960 g) all-purpose flour

4 eggs

1/3 cup (40 g) slivered almonds

1 can (8 oz. / 225 g) almond paste

1 egg yolk

2 tsps. (10 ml) water

2 to 2-1/4 cups (240-270 g) confectioners' sugar

Directions:

1. In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour.

2. In a small bowl, dissolve yeast in warm water.

3. In a large bowl, combine milk, butter, sugar, salt, lemon peel, almond extract, remaining rum, yeast mixture, and 4 cups flour; beat on medium speed until smooth.

4. Cover with plastic wrap and let stand in a warm place, about 30 minutes.

5. Beat in eggs.

6. Stir in enough remaining flour to form a soft dough (dough will be sticky).

7. Drain candied fruit, reserving rum for glaze.

8. Reserve 1/2 cup candied fruit for topping.

9. Stir almonds and remaining candied fruit into dough.

10. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

11. Place in a greased bowl, turning once to grease the top.

12. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

13. Punch down dough; divide into three portions.

14. On a greased baking sheet, roll each portion into a 12-in. (30 cm) circle.

15. Crumble one-third of the almond paste over one-half of each circle.

16. Fold dough partially in half, covering filling and placing top layer within 1 in. (2.5 cm) of bottom edge.

17. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour.

18. Preheat oven to 375 degrees F (190 degrees C).

19. In a small bowl, whisk egg yolk and water; brush over loaves.

20. Bake 30-35 minutes or until golden brown.

21. Cover loosely with foil if tops brown too quickly.

22. Remove from pans to wire racks to cool completely.

23. In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze.

24. Drizzle over stollen.

25. Sprinkle with reserved candied fruit.

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