Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine, [2] with wines and ciders, sauerkraut and handkäse with onions and vinegar popular.
The Rheingau, which overlaps with western Hessen, is one of the main wine-growing regions in Germany, and the smaller Hessische Bergstraße region produces dry wines popular in South Hesse. Cider is also widely drunk, especially in the Frankfurt-am-Main area. The local Apfelwein ("apple wine", known as Ebbelwei or Ebbelwoi in the Hessian dialect) is traditionally served from a large clay jug called a Bembel and drunk from a glass with a diamond pattern called a Geripptes ("ribbed"). [3] Other popular sour drinks include Speierling – Apfelwein with service tree berries added – and Mispelchen , a glass of calvados or apple brandy served with a loquat (colloquially known in German as Mispel, or "medlar" in English). [4] Hessen also has a number of breweries, with the market in each area dominated by local brands.
Handkäse, a strong sour milk cheese, is associated with the Frankfurt area, where it is often served "mit Musik" ("with music")—a dressing of vinegar, onions and often a bit of caraway—the "music" referring to the flatulence brought about by the raw onions. [5]
Outside the Rhine-Main area, the north Hesse town of Kassel has its Ahle Wurst, an air-dried or smoked sausage; Speckkuchen, a bacon quiche; and Weckewerk, a brawn sausage.
Another dish traditional to Frankfurt is Grüne Soße (or locally Grie Soß) (meaning green sauce). It is a mixture of herbs, eggs, oil, and vinegar—which might be served with boiled eggs, potatoes or meat. Kassel and northern Hesse are known to have their own variety of or special recipe for Grüne Soße, which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt, and sliced boiled eggs. It differs in both appearance and taste. [6]
Duckefett is a simple sauce and a regional specialty in northern Hesse, particularly in Kassel. It is made of bacon, onions, sour cream, and occasionally cooked and condensed milk is added. As for side dishes, they are usually Duckefett potatoes, potato dumplings, served occasionally. Because of the low-cost ingredients Duckefett was long considered peasant food. [7] [8]
Although the area is not known for its sweet recipes, Bethmännchen are popular in Frankfurt at Christmas time, and Haddekuche, a form of hard gingerbread scored like a Geripptes, is a traditional accompaniment to Apfelwein. [3] Schmandkuchen, a flat tray-baked cake consisting of a sponge-mixture bottom topped with a thick layer of sour cream/smetana (called "Schmand" in German) and traditional whipped full-fat cream, spread generously with loose sugar and cinnamon before being served, is a favored and well-known dessert all over the state, in Northern as much as in Southern Hesse.
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria.
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß, the British mint sauce and greensauce, and the Argentinian chimichurri.
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Apfelwein, or Viez or Most are German words for cider. It is made from various kinds of sour tasting apples. It has an alcohol content of 4.8–7.0% and a tart, sour taste.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
A sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Főzelék is a type of thick Hungarian vegetable stew or soup, similar to pottage. Főzelék is a special category in Hungarian cuisine, not quite like a soup and thinner than a stew. It is simply cooked, typically by simmering, not mashing. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor. Főzelék is often eaten as the main course for lunch or as a garnish for different meat courses. Főzelék was typically a home-made food and was considered an ordinary type of meal, so traditionally it seldom appeared on restaurant menus, but in recent years, as part of the culinary revolution in Hungary, főzelék has enjoyed a revival and is much more common to be found on menus; there are even places dedicated to offering various főzelék as main courses.
Reflected in the cookbooks, Hessian cuisine is a transitional form between North German and South German cuisines
...it is a sour style typical of Hessian cooking...
Typical dishes that you should try are Speckkuchen, Kasseler green sause and Weckewerk.
Duckefett is a simple meal typical of north Hesse, made of a roux with rich bacon and fried onions, served with jacket potatoes.
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