Think of German cuisine and you probably think of sausages, sauerkraut and beer. But Germany's central location in Europe has made it a melting pot of culinary influences, from Italian pasta to the popular Döner kebab invented by Turkish immigrants.
1/2 cup olive oil
1/3 cup alt beer
3 oz. light cream cheese
1 teaspoon caraway seeds
1/2 teaspoon celery seeds
1 teaspoon brown mustard seeds
1 teaspoon kosher salt
1/4 teaspoon hot red pepper flakes
2 tablespoons minced parsley
Blend all ingredients in a blender, and place in refrigerator to chill.
1-3/4 to 2 lbs. small red potatoes
1 cup chopped celery (2 stalks)
1/2 cup cucumber, peeled, seeded and diced
3 scallions, minced (include some green leaves)
1/3 cup chopped kosher dill pickles
6-8 radishes, sliced
Salt and pepper to taste
1. Boil the potatoes in 1 quart water until tender.
2. Place the remaining raw vegetables in a large bowl and mix well with the dressing. Remove the potatoes from the heat and drain well in a 2-quart colander. When cool enough to handle, cut the potatoes into quarters.
3. Toss the warm potatoes with the dressed vegetables, and let cool to room temperature. Season to taste with salt and black pepper.
Cooking with Beer
Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food
by Lucy Saunders
Time-Life Books, $12.95
154 pages, 1996
Reprinted by permision.
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This page modified January 2007
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