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Munich, Germany
I am married to the love of my life and am finally able to shower him with all of the attention he deserves. I am now retired and living the life here in Europe. I am an American, he is an Australian, and this is our second overseas address. The first was Shanghai, China and now Munich, Germany. Come along and live the life with us as we continue our adventure of discovering all Europe has to offer.

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Sunday, October 17, 2010


Kräutergarten, is a herb garden.  The one pictured above, is in a wheelbarrow outside of a traditional German restaurant in Munich, Zum Brunnwart Müchner Wirtshaus.  The restaurant was the site of the 20th Anniversary of the Munich International Women's Club that now claims over 200 members.  Twenty years ago, at its inception, the organization started with three women, all of British descent.

The luncheon began with a cocktail hour with red and white wine served on silver trays by waitress' in their dirndyls.  The actual meal consisted of typical German dishes.  A Karotten-Ingwer-Cremesuppe, or Carrot and Lemon Cream Soup.  It was delicious with both a sweet and sour flavor that was wrapped in a creamy base.  Next, we were served the main course; Semmel-oder Kartoffelknödle.  That would be a dumpling type of dish made out of flour, or one made out of potatoes.  These were served with a dark beer sauce, or in German, a Dunklebiersauce.  I much preferred the Krtoffelknödle mit Dunklebiersauce than the Semmel.

The purple dish on the left is called "Blaukraut," and is a sweet and sour red cabbage.  The Germans use bay leaf and whole peppercorns when making this dish.  It is quite different from the Polish or Hungarian sweet and sour cabbage that I have had in the states.  Included in the meal was roast pork, or roast duck; Schweinebraten oder Entenbraten.  I chose the Schweinebraten and it was very tasty on a chilly fall afternoon.

Below are some more of the autumn planters and garden decorations around the building.

For dessert, we were served a very traditional German "Kaiserschmarren," with applesauce.  But another way to enjoy it is with a raspberry puree.  In either case, it is a filling, warm dessert that would be mostly enjoyed during the fall and winter months.

Recipe for Kaiserschmarren from www.topdessertrecipes.com

All purpose flour (1c), salt (1pinch), white sugar (1/2c), milk (1/2c), eggs, separated (4), applesauce (2c optional), raisins (2/3c optional), confectioner sugar (2tbsp), butter (1tbsp).

Method of preparation:-
Take a bowl, beat egg whites in it until the soft peaks get form. The egg whites form soft mounds rather than sharp peaks. Take separate bowl, beat egg yolks in it until they becomes smooth. Mix flour, milk, salt, sugar and raisins in it until the mixture becomes moistened. Then add egg whites in it. Take a large frying pan, place it over medium heat. Melt butter in it and then pour batter in the pan. Cook it until it becomes golden brown. Then turn the side and cook it from other side. Then tear the kaiserschmarren into small pieces with forks and cook them for about 2 minutes until they become golden brown. Now decorate with confectioner sugar and serve with applesauce.

Number of servings – 4

1 comment:

Joyce said...

Reading about the food is making me excited for my visit in December : )