Ingredients:

• 4 bratwurst sausages
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced (optional)

For the Sauerkraut:

• 1 pound (about 450g) sauerkraut, drained and rinsed
• 2 tablespoons unsalted butter
• 1 apple, peeled, cored, and thinly sliced (optional)
• 1/2 cup chicken or vegetable broth
• 1/4 cup white wine (optional)
• Salt and pepper to taste

For the Mustard Sauce:

• 1/4 cup German-style mustard (Dijon mustard is a good substitute)
• 1 tablespoon honey
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. If using, add the sliced apples and cook until they start to soften, about 2-3 minutes.

2. Add the sauerkraut to the skillet and sauté for another 2-3 minutes, stirring occasionally.

3. Pour in the chicken or vegetable broth and white wine (if using) to the sauerkraut mixture. Bring it to a simmer, reduce heat, and cover. Let it simmer gently for about 20-30 minutes, or until the sauerkraut is tender and most of the liquid has evaporated. Season the sauerkraut with salt and pepper to taste. Keep it warm while you cook the bratwurst.

4. In a separate skillet or on a grill, heat the vegetable oil over medium-high heat. Add the bratwurst sausages and cook for about 10-12 minutes, turning them occasionally until they are browned and cooked through. The internal temperature should reach 160°F (71°C). If desired, in the last few minutes of cooking, add the thinly sliced onions to the skillet with the bratwurst and cook until they are caramelized and soft.

5. In a small bowl, mix together the German-style mustard, honey, and caraway seeds (if using). Season with salt and pepper to taste.

6. Once the sauerkraut and bratwurst are cooked, remove them from their respective pans.

7. Serve a portion of sauerkraut on each plate, top with a bratwurst sausage, and drizzle with the mustard sauce.

Ingredients:

For the Sauerbraten:

• 3-4 pounds beef roast (rump or chuck)
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 10-12 whole cloves
• 10-12 whole black peppercorns
• 2 cups red wine vinegar
• 1 cup water
• 1/2 cup red wine (optional)
• 1/2 cup brown sugar
• 2 teaspoons salt
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 4-5 juniper berries (optional)
• 2-3 tablespoons vegetable oil
• 2 cups beef broth
• 4-5 gingersnap cookies (optional)
• Salt and pepper to taste

For the Mashed Potatoes:

• 2 pounds (about 4 cups) potatoes, peeled and diced
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large container, combine red wine vinegar, water, red wine (if using), brown sugar, salt, ground ginger, ground allspice, and juniper berries (if using).

2. Add chopped onions, carrots, celery, bay leaves, whole cloves, and whole peppercorns to the marinade. Mix well.

3. Submerge the beef roast in the marinade, ensuring it's fully covered. Cover the container and refrigerate for 2-3 days, turning the meat occasionally for even marination.

4. Remove the beef from the marinade and pat it dry with paper towels.

5. In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef roast on all sides, about 5-7 minutes per side.

6. Add strained marinade and beef broth to the pot. Bring the liquid to a boil, then reduce the heat to a simmer.

7. Return the beef to the pot, cover, and simmer for 2.5 to 3 hours, or until the meat is tender. Optionally, add gingersnap cookies to the pot to thicken the sauce.

8. Meanwhile, place peeled and diced potatoes in a large pot. Cover with water and add a pinch of salt.

9. Bring the water to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

10. Drain the potatoes and return them to the pot. Add milk and butter to the pot with the potatoes. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

11. Slice the Sauerbraten roast. Pour the Sauerbraten sauce over the meat. Serve Sauerbraten slices with a side of creamy mashed potatoes.

Ingredients:

For the Wiener Schnitzel:

• 4 veal or pork cutlets (about 4 ounces each)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup fine dry bread crumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

For the Warm Red Cabbage:

• 1 small red cabbage, thinly sliced
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 apples, peeled, cored, and sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 1/2 cup apple juice or red wine
• Salt and pepper, to taste

Instructions:

1. In a large skillet or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 2-3 minutes.

2. Stir in the sliced apples and cook for another 2-3 minutes until they start to soften.

3. Add the thinly sliced red cabbage to the skillet. Stir to combine with the onions and apples. Pour in the red wine vinegar, brown sugar, and apple juice (or red wine) over the cabbage mixture. Season with salt and pepper to taste.

4. Reduce the heat to low, cover the skillet, and let the cabbage simmer gently for about 30-40 minutes, stirring occasionally, until it's tender and the flavors meld together. If it becomes too dry during cooking, add a splash of water or more apple juice.

5. While the red cabbage is simmering, prepare the Wiener Schnitzel. Place each veal or pork cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to an even thickness, about 1/4-inch thick. Season both sides with salt and pepper.

6. Set up a breading station with three shallow bowls. Place the flour in one, whisk the eggs in another, and put the bread crumbs in the third. Dredge each cutlet in the flour, shaking off any excess. Dip the floured cutlets into the beaten eggs, allowing any excess to drip off. Press the cutlets into the bread crumbs, ensuring they are evenly coated.

7. In a large skillet, heat vegetable oil over medium-high heat. The oil should be about 1/4-inch deep. Carefully place the breaded cutlets in the hot oil. Cook for about 3-4 minutes per side, or until they are golden brown and crispy.

8. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.

9. Serve the Wiener Schnitzel hot with lemon wedges on the side. Accompany the schnitzel with the warm red cabbage.

Ingredients:

• 4 cups peeled and diced potatoes
• 1 cup diced onion
• 1 cup diced leeks (white and light green parts)
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onions, leeks, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.

2. Stir in the diced potatoes and cook for an additional 2 minutes.

3. Pour in the chicken or vegetable broth and water. Add the bay leaves and dried thyme. Bring the mixture to a boil.

4. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes and vegetables are tender.

5. Remove the bay leaves and discard them.

6. Use an immersion blender to partially puree the soup, leaving some chunks for texture. If you don't have an immersion blender, you can transfer a portion of the soup to a blender, puree it, and then return it to the pot.

7. Stir in the heavy cream and simmer for an additional 5 minutes.

8. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

Ingredients:

For the Spätzle:

1. 2 cups all-purpose flour
2. 1/2 teaspoon salt
3. 1/4 teaspoon ground white pepper
4. 2 large eggs
5. 1/2 cup whole milk
6. 2 tablespoons unsalted butter

For the Cheese Sauce:

7. 2 cups grated Emmental cheese (or Gruyère or Swiss cheese)
8. 1 cup grated aged cheddar cheese (optional for extra flavor)
9. 1 cup whole milk
10. 2 tablespoons unsalted butter
11. 1 small onion, finely chopped (optional)
12. Salt and pepper, to taste
13. Freshly chopped chives or parsley, for garnish

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, salt, and ground white pepper.

2. In a separate bowl, whisk together the eggs and 1/2 cup of whole milk until well combined.

3. Create a well in the center of the dry ingredients in the mixing bowl. Pour the egg and milk mixture into the well in the dry ingredients. Stir the mixture with a wooden spoon until a thick, sticky dough forms. It should be thicker than pancake batter but not as firm as bread dough. Let the dough rest for about 10-15 minutes.

4. Meanwhile, bring a large pot of salted water to a boil.

5. Once the dough has rested, you can form the Spätzle. There are a few methods to do this:

   • You can use a Spätzle maker if you have one, which will create the traditional shape.
   • Alternatively, you can use a colander or slotted spoon with large holes to form irregular-shaped dumplings. Hold the utensil over the boiling water and push the dough through the holes into the water.

6. Cook the Spätzle in the boiling water for about 2-4 minutes or until they float to the surface. They should be tender but slightly chewy. Use a slotted spoon to remove the cooked Spätzle from the water and transfer them to a colander to drain.

7. In a large skillet, melt the unsalted butter over medium-high heat. If using, sauté the finely chopped onion until it becomes translucent. Add the cooked and drained Spätzle to the skillet. Sauté them for a few minutes until they are lightly browned.

8. In a separate saucepan, heat 1 cup of whole milk over medium heat. Once it's warm, reduce the heat to low and gradually add the grated Emmental cheese (and cheddar cheese, if using), stirring constantly until the cheese is melted and you have a creamy sauce. Season the cheese sauce with salt and pepper to taste.

9. Pour the cheese sauce over the sautéed Spätzle in the skillet. Gently stir to coat the Spätzle with the cheese sauce. Garnish with freshly chopped chives or parsley.

Ingredients:

For the Dough:

• 1 cup warm milk (110°F/45°C)
• 2 tablespoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs

For the Filling:

• 1 pound ground beef or pork
• 1 small onion, finely chopped
• 1 medium cabbage, finely shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme (optional)
• 1/2 cup beef or vegetable broth

Instructions:

1. In a small bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and eggs. Mix the ingredients until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. Place it in a greased bowl, cover it with a clean cloth, and let it rise for about 1 hour or until it has doubled in size.

3. While the dough is rising, prepare the filling. In a large skillet, cook the ground beef (or pork) over medium heat until browned. Remove any excess fat.

4. Add finely chopped onion to the skillet and cook for about 2-3 minutes until it becomes translucent.

5. Stir in the finely shredded cabbage and cook for another 5-7 minutes until it wilts and becomes tender.

6. Season the filling with salt, black pepper, garlic powder, paprika, and dried thyme (if using). Pour in the beef or vegetable broth, reduce the heat to low, and let it simmer for about 10-15 minutes until most of the liquid is absorbed. Remove from heat and let it cool.

7. Preheat your oven to 375°F (190°C).

8. Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a circle or oval shape (about 6 inches in diameter). Place a generous spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Place the Bierocks on a baking sheet lined with parchment paper.

9. Bake in the preheated oven for about 20-25 minutes or until they turn golden brown.

10. Remove from the oven and let them cool for a few minutes before serving.

Ingredients:

For the Pretzels:

• 1 1/2 cups warm water (110°F/45°C)
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 2/3 cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

For the Beer Cheese Dipping Sauce:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Swiss cheese
• 1 cup beer (lager or pilsner works well)
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions:

1. In a mixing bowl, combine warm water, active dry yeast, salt, and granulated sugar. Let it sit for about 5-10 minutes until it becomes frothy.

2. Add the flour to the yeast mixture and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic. Place it in a greased bowl, cover it with a clean cloth, and let it rise for about 1 hour or until it has doubled in size.

3. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

4. Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a rope and shape it into a pretzel (or twist into an easy braid). Place them on the prepared baking sheet.

5. In a large pot, bring water to a boil. Stir in the baking soda. Carefully dip each pretzel into the boiling water for about 20 seconds, then return them to the baking sheet.

6. Brush each pretzel with beaten egg and sprinkle with coarse sea salt.

7. Bake the pretzels in the preheated oven for about 12-15 minutes or until they turn golden brown. Remove from the oven and let them cool slightly.

8. While the pretzels are baking, prepare the Beer Cheese Dipping Sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it's lightly golden.

9. Slowly whisk in the beer, then add both shredded cheddar and Swiss cheese, stirring until the mixture is smooth and the cheese is fully melted. Stir in Dijon mustard, garlic powder, salt, and black pepper. Adjust seasoning to taste.

10. Serve the warm pretzels with the Beer Cheese Dipping Sauce.

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

For the Cherry Filling:

• 24 ounces (about 4 cups) frozen or fresh pitted cherries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup cherry liqueur (optional)

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 teaspoons pure vanilla extract

For Assembly:

• 1/2 cup cherry liqueur (optional)
• Dark chocolate shavings or curls

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the boiling water until the batter is smooth. It will be thin, but that's okay.

3. Divide the batter evenly between the prepared cake pans.

4. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

5. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove them from the pans and place them on wire racks to cool completely.

6. While the cakes are cooling, prepare the cherry filling. In a saucepan, combine the cherries, granulated sugar, and cornstarch. Cook over medium heat until the mixture thickens and the cherries release their juices. Stir in the cherry liqueur, if using. Allow the filling to cool.

7. For the whipped cream frosting, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.

8. Once the cakes are completely cool, use a long serrated knife to level the tops if needed.

9. If desired, drizzle each cake layer with cherry liqueur.

10. Place one cake layer on a serving platter or cake stand. Spread a layer of whipped cream over the top and then add a layer of the cherry filling. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.

11. Decorate the cake with dark chocolate shavings or curls on top.

12. Refrigerate the Black Forest Cake for a few hours to allow the flavors to meld together.

Ingredients:

For the Pastry:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 3/4 cup warm water

For the Filling:

• 4-5 medium-sized tart apples (such as Granny Smith), peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup breadcrumbs
• 1/2 cup raisins (optional)
• 1/2 cup chopped nuts (such as almonds or walnuts)
• 2 tablespoons unsalted butter, melted
• Zest of 1 lemon
• Juice of 1/2 lemon

For Assembly:

• Powdered sugar, for dusting
• Vanilla ice cream or whipped cream (optional, for serving)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine the flour and salt for the pastry. Gradually add the vegetable oil and warm water to the flour mixture. Mix until a smooth and elastic dough forms. If needed, add a little more water or flour to achieve the right consistency.

3. On a floured surface, roll out the dough into a thin, large rectangle. You can use a clean, thin cotton kitchen towel to help stretch the dough thinly. It should be almost translucent. Brush the rolled-out dough with melted butter.

4. In a separate bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the breadcrumbs evenly over the dough, followed by the cinnamon-sugar mixture.

5. Arrange the thinly sliced apples on top of the sugar mixture, leaving a border along the edges. Sprinkle raisins (if using), chopped nuts, lemon zest, and lemon juice over the apples.

6. Carefully lift one edge of the dough and fold it over the apple filling. Continue rolling the dough, using the kitchen towel to help, until you have a tight strudel roll.

7. Place the strudel, seam-side down, on a parchment-lined baking sheet. Brush the top of the strudel with a little more melted butter.

8. Bake in the preheated oven for about 35-40 minutes or until the strudel is golden brown and crispy.

9. Remove the Apfelstrudel from the oven and let it cool slightly. Dust the top with powdered sugar.

10. Slice and serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.