Thursday, January 10, 2013

Pennsylvania Dutch and German Cooking w/photos & links

November 2012 Did a blog post entitled : 

The Harmonists I - 18th & 19th century German cooking. The link is below (about German and Pennsylvania Dutch Cooking in the USA).

Did another blogpost in 2012 about Octoberfest:  
German Oktoberfest caught me off guard!!


Also did a 3rd blogpost in 2012 entitled: (Alsace in France is French and German)

French food 1975 Part A - Alsace with photos


I am of German descent, lived in Germany for a year, held an ORIGINAL German dinner for 9 guests on November 25, 2011 with a menu of (these are my notes from 11/25/2012)

  • For appetizers we had pickled asparagus, butterkase (German butter cheese), cream cheese mix and 12 grain pumpernickel and rye breads.
  • Beverages were German wine (like a liebfraumilch), a German red (like a merlot) and German beers (light and dark). 
  • For dessert we had German desserts:  (purchased items)

  1. Kitchen Meister Liqueur Cake
  2. Kitchen Meister Edel-Marzipan Stollen (Stollen with pudding in the middle)
  3. Pfeffernuse (German cookies with powdered sugar)
Our German dinner on 12/25/2011  for 9 people. I am German & have lived in Germany.  Would like to share a few tips from my sauerbraten recipe which comes from a German family I knew well from a family sauerbraten recipe. 
1.  For the marinade I use red wine vinegar, sliced onions, peppercorns, juniper berries, bay leaves, cloves.  
2.  The marinade is cooked over medium heat until unions are semi-soft. 
3.  I brown the meat in a regular frying pan & place in a glass container, add the marinade & place in the fridge for 7-10 days.  (Alton Brown does 3 days and that is not enough.) 
Turn meat at least once a day.  DO NOT STICK A FORK IN IT or the vinegar will get into the meat.  Either use your hands or wooden spoons.  No metal, please. 
4.  Cook roast & marinade in an electric fry pan (stainless) & cook at 265-275 degrees for 3 hours min.  
5.  Remove meat to serving dish & keep warm. 
6.  Strain marinade, add the crushed gingersnaps & cook till thickened.  Serve with meat, sweet-sour red cabbage & little red potatoes.




The Pennsylvania Germans were:
  • Moravians from Bohemia and Moravia
  • Mennonites from Switzerland and Holland
  • Amish (offshoot of the Mennonites)
  • German Brethren called "dunkards"
  • Schwenkfelders from Silesia
  • French Huguenots from Alsace-Lorraine
They were the Pennsylvania Deutsch but for over 250 years have been called Pennsylvania Dutch.

They merged their homeland cooking with ingredients available in this new country.


Potpie:     rich doodle dough cooked in chicken or meat broth


Shoo-fly pie:  which is a crumb pie (molasses attracts flies and you have to shoo them away).  When I moved to NC I thought it was a Southern pie but it really is a pie from the Mennonites that emigrated from PA to NC.  Just learned another food fact this month!!

Funeral pie:  a combination of raisins and lemon





Ponnhaws or scrapple, schnitz and knepp (ham, dried apples and dumplings)



  • vegetables sweet and sour
  • smoked sausage
  • dandelion salad
  • chicken corn soup
  • red beet eggs
  • chow chow 
  • (we make every year but not the sweet PA kind but the southern non-sweet kind; again I thought this was a NC recipe but it isn't; came from  
  • WIKI QUOTE:  Chow-chow found its way to the Southern United States during the expulsion of the Acadian (French-German) people from Nova Scotia and their settlement in Louisiana. It is eaten by itself or as a condiment on fish cakes, mashed potatoes, biscuits and gravy, pinto beans, hot dogs, hamburgers and other foods.
  • WIKI QUOTE: Chow-chow is regionally associated with the Southern United StatesPennsylvaniaNew Mexico, the Appalachian Mountains, and soul food. The recipes vary greatly; some varieties are sweeter than others. Pennsylvania chow-chow, known by the Wos-Wit brand, is generally much sweeter than the southern varieties.)
  • pretzels


From Pennsylvania Dutch Cooking cookbook circa 1960 Meat and Main Dishes section:

"A woman can throw out as much with a spoon as a man can bring in with a shovel."


Glückliches Essen

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