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History Of German Cuisine - Yahoo Recipe Search
Food52Grimsele (grim-sah-la) are a uniquely German-Jewish dessert for Passover, the 8-day holiday during which bread and all leavened foods are forbidden. These fried matzo-based fritters have a wonderfully crispy exterior, while the interior is dotted with little surprise bites of blanched almonds and raisins, a lovely mix of textures and flavors (though you can easily make these nut-free, or substitute other dried fruits). This is the recipe my Oma made to finish the seder meal every year, and it's included in the book I co-authored with Gabrielle Rossmer Gropman, "The German-Jewish Cookbook: Recipes & History of a Cuisine", 2017, Brandeis University Press. As with most fried foods, they are ideally eaten immediately after frying while still hot! However, when serving a large number of people at a Passover seder, when the logistics of frying so many fritters at the last minute would be overwhelming, they can certainly be made ahead and kept warm in a low oven. Some people serve these fritters as a light lunch, or even dinner, during the week of Pesach. In addition to traditional German-Jewish sauces, either raspberry or wine, they can be served with any type of fruit jam, or simply with a sprinkling of confectioners’ sugar. This recipe can easily be divided to make a smaller amount.Food52Grimsele (grim-sah-la) are a uniquely German-Jewish dessert for Passover, the 8-day holiday during which bread and all leavened foods are forbidden. These fried matzo-based fritters have a wonderfully crispy exterior, while the tender interior is dotted with little surprise bites of blanched almonds and raisins, a lovely mix of textures and flavors (though you can easily make these nut-free, or substitute other dried fruits). This is the recipe my Oma made to finish the seder meal every year, and it's included in the book I co-authored with Gabrielle Rossmer Gropman, "The German-Jewish Cookbook: Recipes & History of a Cuisine", 2017, Brandeis University Press. As with most fried foods, they are ideally eaten immediately after frying while still hot! However, when serving a large number of people at a Passover seder, when the logistics of frying so many fritters at the last minute would be overwhelming, they can certainly be made ahead and kept warm in a low oven. Some people serve these fritters as a light lunch, or even dinner, during the week of Pesach. In addition to traditional German-Jewish sauces, either raspberry or wine, they can be served with any type of fruit jam, or simply with a sprinkling of confectioners’ sugar. This recipe can easily be divided to make a smaller amount. This recipe is kosher (parve).Food52Berches is the ceremonial bread that was eaten by the Jews of Germany for the weekly Sabbath and for holidays. It differs from the challah most Americans are familiar with in two ways: 1) it is a "water bread" that does not contain eggs in the dough, 2) it contains mashed potato in the dough, which gives it a slightly tangy taste, similar to sourdough bread. Following tradition, this bread is braided and sprinkled with poppy seeds. My mother, Gabrielle Rossmer Gropman, and I are writing "The German-Jewish Cookbook: Recipes and History of a Cuisine", which will be published in 2017 by Brandeis University Press, HBI Series on Jewish Women. This recipe was slightly adapted from one given to us by Herta Bloch, who with her husband Alfred owned the well-known and much-loved German-Jewish meat shop Bloch & Falk in New York City from the 1940s - mid-1990s. Berches can either be made in loaf pans or as a free-form bread (I have included a photo of each version above), though in either case the bread will be braided.
