In the early 1990's, my family and I had the opportunity to live in Germany. During that time, we enjoyed a world of new sights, sounds and most memorable - foods! We loved to wander the quaint little village were we lived, taking in all of the wonderful smells coming from the shops and bakeries near our home. The local brass band would walk along the sidewalks, playing Christmas songs while everyone waved and cheered them on. A wonderful Christmas punch was sold in the market that literally warmed our hearts!
My son, then 8 years old, became fast friends with the neighborhood baker, even though neither one of them spoke each other's language. It was a time that we'll never forget, and during holiday time especially, we miss the lifestyle that only life in a small German village offers.
There are a couple of favorite German Christmas Recipes that I make sure to add to our celebrations every year, and I've included variations of them here for you and your family to enjoy this holiday season.
Traditional German Christmas Punch
1 cup water
2/3 cup sugar or Splenda
Couple pinches of ground cloves
1 cinnamon stick
3 cups apple juice
1 lemon, sliced
In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 1-1/2 quarts.
German Christmas Stollen
1-1/2 cups milk
1/2 cup sugar or Splenda
3/4 cup butter
1/2 teaspoon salt
2 eggs
2 egg yolks
5-2/3 cups flour
1 ounce active dry yeast
1/2 cup raisins
1/2 cup candied citrus peel
1/2 cup candied cherries
Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix and Add to 3 cups flour and yeast in food processor. Process and let double. Add raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl. Once raised, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and double. Bake at 375 for 25 minutes. Cool and frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.
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