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These soft egg noodles are Germany's answer to pasta. Spätzle is especially popular in the south of Germany and considered a Swabian speciality and associated with the Baden-Württemberg state, although the origin of this dish is disputed and variations are found in neighbouring countries.

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Wash and prepare fruit. If using cherries, remove pits. If using rhubarb, cut into large dice.

In a large pot, combine fruit and water. Cook over low heat until fruit is tender.

Line a sieve with cheesecloth and place over large bowl. Pour cooked fruit into sieve. Do not crush fruit. Put fruit into large serving dish.

Add water to juice to make 1 quart (1 litre) and bring to boil over medium heat.

Mix cornstarch with a bit of cold water. Add to hot juice, stirring constantly.

Sweeten with sugar if needed. Pour thickened juice over fruit.

Sprinkle lightly with sugar to prevent a skin from forming on surface.

Refrigerate until serving. Makes 4 servings.

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Flammkuchen (or Tarte Flambée in French) is an Alsatian dish – it’s easy to make and you’ll only need a few ingredients. The traditional Flammkuchen toppings are sour cream (Felix recommends crème fraiche as it’s thicker), onions and bacon. I’m planning to experiment with different toppings, but to start with, I go all traditional on this recipe.

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Schweinshaxe is one of the formerly typical peasant foods, in which inexpensive cuts of meat were used. Such inexpensive cuts usually require long periods of preparation. The meat is marinated for days, in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. They are then served with potatoes and cabbage variations.

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50 g unsalted butter softened

85 g milk at room temperature

5 g dried instant yeast

15 g white caster sugar

1 egg yolk

200 g flour

1 tiny pinch of salt

Zest of 1/2 lemon

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1. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.

2. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

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3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

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No matter where you go in Germany you are sure to encounter Bratwurst, a sausage usually made of beef, pork, or veal.
The way it is prepared is region-specific,  usually grilled or fried and often served as a snack with a Brötchen (bread roll). Many Germans also enjoy eating Bratwurst with hot mustard.

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Christmas Stollen Recipe in The Bread Kitchen