As you may have guessed, I’m a huge fan of cookbooks. Honestly, I have enough currently to fill an entire bookcase (or three).
But the cookbooks that I really connect with are the ones that just don’t spit out the step by step instructions, but talk about where the recipe and techniques originated from. This is why I love the H. F. Ullmann Culinaria series. Each book combines two of my favorite things: food and food history! When I picked up my first one (Culinaria France) I was instantly blown away.
So it was no surprise that when they released their updated Culinaria Germany…I was all in! Not only is the book gorgeous, but it is packed with the history of German food and more recipes than you can shake a stick at! Plus, it is a triple threat with being a cookbook, a history book and an attractive coffee table book.
Inside, Germany is broken down into regions, with everything from fruits and veg to cooking techniques described in detail. It will definitely have you hankering to get in the kitchen and try out some region dishes. But enough…I’m gushing. You can buy your own copy here.
As I like to keep it simple, I wanted to share one of my favorite recipes from the book…a dessert called Tipsy Maidens. So here it is, courtesy of the gifted Versoffene Jungfern! Enjoy folks.
Red wine syrup:
2 cups / 1/2 liter strong red wine
1/2 cinnamon stick
Grated rind of 1/2 lemon
3 tbsp sugar
Pinch of ground cloves
3/4 cup / 150 g superfine sugar
Generous 1 cup / 150 g flour
3 tbsp hot water
2 tsp baking powder
1/2 tsp vanilla essence
Finely grated rind of 1/2 lemon
Oil for frying
Place the red wine, cinnamon stick, and the lemon rind in a pot and reduce for about 20 minutes. Then add the sugar, ground cloves, and lemon juice to taste. To make the dough, beat the sugar and eggs until fluffy, then gradually add the flour and the water, alternating between the two. Add the remaining ingredients, and combine well. Scoop out small dumplings with a spoon, and deep fry in hot oil. Pour over the red wine syrup, and sprinkle with confectioner’s or superfine sugar if desired. Serve immediately.