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Schlachfest Story
Medieval Story of the time in Germany
when we preserve for the winter and celebrate
with a pig roast

Schweinehaxe
Instead roasting a whole pig
I like to do one of these each fall.

Schweitzer Steak
(German Style Swiss Steak)

This is a popular recipe that had many roots in Germany even though it says
"Swiss"

Königsberger Klopse

This classic dish is so easy to make, and unique flavor for your meatballs

Pork Sauerbraten
(Made with a pork tenderloin)

This is a great idea to flavor your pork roast

Bienenstich Kuchen

Good Sweater weather dessert
cream filling with crunchy almond topping

Rotkohl

The perfect sweater weather side dish.
Make extra and freeze it

Semmelknoedel
with Apples and Onions

Bread dumpling flavored with apples and onions

A Tribute to
Schlachfest,
Preserving Food for the Winter

I try to think of this time when my relatives in Germany
when they didn't have refrigeration, and had to preserve food to
get through the long cold winter months.

So it was time to slaughter pigs and you didn't waste any part
except maybe the squeal.

I can imagine my great, great, great granpa Heinrich like their ancestors
before him in the 1300's in order to make this not such a dreary time
made a festival out of it.

Go Here for the Full Story,

A Story of Schlachfest
Pig Roast
Steinsfurt, Germany
1315

Schweinshaxe

Roasted Pork Knuckle with the Skin Roasted Crispy

go right to recipe

the closest I will get to a roast pig this season is if I can find
a Pork Haxe or even something close to it.
This needs to have the skin on it so I can
baste it and make a crackling crust with honey,
juniper and rosemary flavors on it.

Go here to make
Schwinehaxe
with Step by step pictures

Pork Sauerbraten
Schweinebraten
(Made with a pork tenderloin)

We are watching our calories this fall though, and I won't be
doing Schweinehaxe very often, however we will
do this dish that uses the great ways of German seasoning,
with a lean pork tenderloin.

go right to recipe

This is a great idea to flavor your pork roast

The idea is the same, wine or beer and vingegar to marinate,
with Sauerbraten type spices
You can marinate overnight,
or cook it in some of the marinade the same day.

Go here to make
Pork Sauerbraten (Schweinebraten)
with Step by Step Pictures

Schweitzer Steak
(German Style Swiss Steak)

go right to recipe

This is a popular recipe that had many roots in Germany even though it says
"Swiss"

The old 1700's recipe has you use a flour and water paste to keep the pan sealed. I can only imagine back then that not every pan had a heavy tight fitting lid.This preparation really does develop it's own juices which you can serve as is, or thicken into a gravy.

This recipe suggests using heavy cream and capers.
I thought that might over power the natural flavors though.

While Swiss Steak probably has nothing to do with Switzerland
but with a pounding and rolling process for fabric called "Swissing".
it is likely that there is some correlaion to this recipe.

Go Here to Make
Schweitzer Steak with
Step by Step Pictures

Königsberger Klopse
This classic dish is so easy to make,
and unique flavor for your meatballs

go right to recipe

The dish is named after its birthplace, Königsberg,
which was the capital of East Prussia until it was annexed by the Soviet Union
and renamed Kaliningrad after World War II.
Recipes for the dish can be found in cookbooks dating back to at least 1825.

This sauce for these meatballs was unique in that unlike most sour cream gravy,
The tanginess is acieved by lemon juice, anchovies that and capers. which were in great
supply in the Baltic area. Capers of course are grown in warmer climates but Konigsberg was a seaport with a great spice trade.

Go here to make Konigsberger Klopse with
Step by Step Pictures

Bienenstich Kuchen

Litterally means
"Bee Sting Cake"

Go right to Recipe

Cream filled Cake
with Crunchy Almond Topping

A little about how it got the name...
"Bee Sting Cake"

Bienenstich, or "bee sting cake," holds a special place in German hearts because it perfectly embodies the kuchen tradition—combining simple ingredients into something extraordinary.
This uses a basic yeast dough in a kuchen, but fills it with rich cream custard filling. However it has a unique topping, with a crunch and nuttiness that provides the addictive sting!

This honeyed crust connects to Germany's ancient beekeeping traditions while creating a perfect balance of buttery, nutty sweetness. Beyond taste, Bienenstich carries deep nostalgic power—it's the cake of childhood birthdays, Sunday Kaffee und Kuchen with Oma, and village bakery windows.

There are 2 legends as to how it got it's name. One was a that

Baker Boys of Andernach
The town of Linz am Rhein was planning a revenge attack on its rival, Andernach, after losing toll-collecting rights on the Rhine River. The attack was planned for the early morning when everyone was asleep. Luckily for Andernach, two apprentice bakers were on the city wall, possibly stealing honey from beehives kept there by the guards.They spotted the approaching soldiers and, in a quick-witted act, began throwing the beehives down on the invaders.The soldiers, badly stung, fled in a panic. The bakers were hailed as heroes, and a special cake with a sweet honey-almond topping was created to celebrate their ingenuity and the bees' unexpected help.

If you don't believe that one maybe you'll believe this one,

Legend 2: The baker and the bee

This alternative legend offers a simpler, more direct explanation for the name. A baker, busy creating a new cake recipe, is distracted by a bee attracted to the honey and sweet ingredients. The bee stings the baker, leading him to christen his new creation the "bee sting

Go Here to Make Bienenstich Kuchen
with
Step by Step Pictures

Rotkohl
(pronounced WROTE-cole)

German Sweet and Sour Purple Cabbage

Go Right to Recipe

This is along with Sauerkraut is probably the most popular German side dish that
I never seem to get tired of and goes so well with any classic German roasts.

It is so simple to make and not a bad idea to use the whole head of cabbage and freeze it in portions.

Go here to make
Rotkohl
with Step by Step Pictures

Semmelknödel
German Bread Dumpling
with Apples and Onions

Go Right to Recipe

This is a wonderful dumpling to serve with a roast.
These dumplings taste very similar to the Thanksgiving Dressing we like to make.

It is also a great way to use left over bread. Especially if you have a great German rye bread.

I have always loved the addition of apples and onions to this dressing which is one of the
first recipes I learned in Chef School.

Go Here to Make
Semmelknoedel with
Step by Step Pictures

German Music

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