Brandied Plum Mold Dessert

This spicy, boozy jello like dessert with it's dark ruby red color is the perfect addition to any holiday table. You can also use fresh plums but simmer them in water and sugar first to create a plum syrup to use in the recipe.

I used Sliwowitz brand plum brandy (popular in central and Easstern Europe)  which is made from Damson plums. You can also substitute cherry brandy. The spices can be swapped out as well.

I added ground cinnamon to this version but you can try allspice or a combination of clove or nutmeg powder.

Recipe found here.

German Honey Cake

 Sometimes called "lebkuchen", this dense and spicy honey cake is mostly made at Christmas time in Germany. However, it is also the perfect cake to make for the Jewish holidays. 

The glacé fruit can be swapped out for your choice of dried fruits. Some or a combination of the following would all work well: dried red currants, barberries and/or mulberries, crystalized ginger or golden raisins.

Recipe found here.

Apple Beggar Dessert (Apfelbettelmann)

 This dessert resembles the popular American Apple Brown Betty dessert. The German version below is a bit more decadent, containing dried currants, dark rum and lots of pumpernickel breadcrumbs.

Apple Beggar should be served warm, ideally topped with a scoop of good quality vanilla ice cream. However, the dessert is delicious all by itself.

Recipe found here.

Chocolate Hazelnut Meringue Cookies

The title of this German cookie recipe can be deceiving. Just to clarify: Macaroons are dense cookies made with sweetened condensed milk and coconut flakes. French Macarons, on the other hand are flavored meringue cookies sandwiched together around different types of fillings. Meringue cookies are cookies made with egg whites and flavoring.

Despite what looks like a macaroon moniker, These cookies are meringues with ground hazelnuts and bright lemon flavor.

However, like French macarons, they are rested on the baking sheets for some time before placing in the oven.

Recipe found here:

Rye Bread & Cranberry Meringue Pudding

This dessert is a regional specialty of Bielefeld, a city in the state of North Rhine-Westphalia in Germany. The cuisine of that area has many international influences.

Layers of Tart Cranberries, rye bread studded meringue and semi-sweet chocolate chips are baked together  to create this unusual German dessert

Finishing the dish with Half and Half is optional.

Recipe found here.

Swabian Apple Cake

Swabian cuisine is traditionally un-fussy and hearty. This regional traditional apple cake has a few simple ingredients and resembles a tall pie. The crust encloses a mixture of apples, almonds and raisins enhanced by a bit of citrus flavor. However, you can fancy this recipe up a bit by changing out the raisins for a mixture of dried currants and raisins. Adding apple brandy or a flavored liqueur to the filling is another option.

Recipe found here.

In the United States, more often than not, a Bear Claw treat usually comes in the form of a breakfast pastry. In Germany it’s in cookie form. These take some work but the result is worth it. Cornmeal, apricot marmalade, almond flour and bittersweet chocolate, come together to create an unusual cookie both in looks and taste. A wonderful addition to any holiday cookie platter.

Recipe found here;

Called Münchener Biercreme in German, this unusual pudding-like dessert is flavored with a mild dark beer. The dessert itself contains no cream or milk, just gelatin to give it a pudding like consistency. However the addition of sweet whipped cream as a garnish on top, takes the flavor of the dessert to a whole new level.  

Recipe found here.