Enjoying Traditional German Christmas Recipes Wherever You Live

Because my husband is in the military, we have been fortunate enough over the years, to share many Christmas seasons, and Christmas meals, with new found friends; and I was never shy about asking for recipes when tasting these delicious German Christmas dishes. Because of this, and the fact that our hostess was always thrilled when her new American friends enjoyed her food so much; our family has been able to enjoy these traditional German Christmas dishes for many years; no matter where we have been stationed.

These are just a few of our favorite German Christmas dishes.

Lebkuchen

Much like Americans have their frosted and decorated Sugar Cookies at Christmas time, the Germans have their Lebkuchen; and they are so-o-o good!

Preheat oven to 350˚

7 eggs, separated (reserve 3 of the egg whites in a separate bowl for the icing)
1 cup brown sugar
1 cup light molasses (you can use dark molasses, but it is a little too strong for my liking)
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon allspice
¼ teaspoon nutmeg
2 tablespoons fresh grated orange peel
¼ pound of citron, chopped small
½ pound of blanched almonds - ground
½ pound of unsweetened chocolate, grated
2 ½ cups flour
1 ½ teaspoons baking powder

Set aside with 3 egg whites for icing - 2 cups powdered sugar, and a few drops lemon juice

Lightly beat egg yolks and the 4 egg whites until light lemon color, add the sugar and beat. Stir in the rest of the ingredients, one by one until well mixed. Cover bowl and chill dough for about an hour (it makes it easier to handle). Turn dough out onto a floured surface, and with floured rolling pin, roll dough to about 1 ½ inches thick. Using a floured biscuit cutter (a glass works fine; just make sure to dip the end in some flour so dough won't stick), cut out circles in the dough, and place onto a well greased cookie sheet. Bake about 12 - 15 minutes, depending on altitude.

For icing:

Beat egg whites until stiff. Add 2 teaspoons hot water and the 2 cups of powdered sugar. Beat thoroughly, then add the lemon juice.

I have a son that does not care for the taste of citron, so there has been a few times that I have left it out. The Lebkuchen is still delicious.

Kase Kuchen - (Cheese Cake)

If you like Cheese Cake, I guarantee that you'll love this recipe for Kase Kuchen. If you don't have a 9 inch spring form pan, you can use a 9 inch pie pan, but for the traditional look you will need a spring form. You can pick one up at Walmart, or any store that sells kitchen utensils, for just a few dollars.

Preheat oven to 325˚

For the crust:
2 tablespoons butter
½ cup milk
½ cup sugar
2 ½ cups flour
1 teaspoon baking powder
¼ teaspoon cinnamon (optional - I just like cinnamon)
1 egg

Mix the dry ingredients in a bowl. In another small bowl, add the egg to the milk and lightly mix. Combine the two mixtures and blend well. Roll dough to about ¼ inch thick and fit into your spring form pan.

For filling:

2 ¼ pounds cottage cheese
1 ½ cups sugar
6 eggs
¾ pint cream
Pinch of salt
1 lemon - juice and rind (cut into quarters, then run through blender until smooth)
⅓ cup flour
1 teaspoon vanilla (optional - I like it with vanilla, my husband prefers without)

Separate eggs, and set the egg whites aside. Beat egg yolks with sugar, add salt, lemon, and if desired, the vanilla. Stir the cream in, then cottage cheese and flour. After this mixture is well blended, run it through a colander. If you don't have one, a strainer with small round holes, will work. Set this aside, and beat egg whites until stiff. Preferably with a rubber spatula, gently fold the egg whites into the first mixture. Then using the same rubber spatula, gently pour batter into dough lined spring form pan. Bake for about 1 hour, or until set. Turn off heat, open oven door and let stand in oven an hour or so, until cooled, remove rim of spring form, and place with the tin bottom onto serving plate.

Gaenseklein (Fricassed Goose)

The first time I ever had roast goose was in Germany. It brought back such wonderful Christmas memories, when as a child, my mother would read Charles Dickens's 'A Christmas Carol.' Until coming to Germany, I never thought that people actually ate goose. It is really quite good, though much like turkey. From this experience though, I learned about Gaenseklein. You can use turkey if you cannot find a goose.

Back, wings, neck, gizzard and heart of goose
Salt, pepper, ginger
½ onion, sliced
Clove garlic, minced
2 tablespoons fat
2 tablespoons flour
1 cup goose broth
1 teaspoon chopped parsley
1 stalk chopped celery

The day before you need the Gaenseklein, season meat well with salt, pepper, ginger, and garlic. Let this stand over night in refrigerator. Then place in a kettle, pour boiling water over just to cover. Let simmer until meat pieces are done. When meat is done, take it out of the water and set on plate until cool enough to handle and take meat off the bone. Meanwhile, with liquid still slowly simmering add onion and celery, continuing to simmer. Put meat back into simmering broth. After a few minutes take off heat. In another pan, heat fat, add flour and then 1 cup of the hot goose broth and let boil until smooth. Salt and pepper to taste. Add chopped parsley, and then pour first kettle in with the second. Keep this slowly simmering while you prepare Spatzen (dumplings).

Spatzen (Dumplings)

1½ cups flour
1 teaspoon salt
½ cup milk
1 egg

Beat egg well, add salt and milk, then stir this into the flour until you have a smooth batter. Drop by spoonful into simmering Gaenseklein. Cover with tight fitting lid to hold in the steam, and cook for about 10 minutes without lifting the lid. Lifting the lid, and letting out the steam is what makes tough dumplings. Serve immediately.