SHARE
COPY LINK
For members

CHRISTMAS

The food and drink you need for a German Christmas feast

Invited to a German Christmas dinner and don’t know what to expect? Forget about Turkey with cranberry sauce, say goodbye to mince pies and Christmas pudding and embrace these specialities.

A woman holds a slice of Stollen bread.
Photo: DPA

Germany has a rich and varied culinary Christmas tradition, as well as a huge selection of festive foods which makes coming up with a definitive list a tricky task. But here, plucked from typical German Christmas fare, are the essential tastes you are likely to encounter.

Glühwein – mulled wine

Let’s start with a boozy ice breaker. Glühwein is the German version of mulled wine known and enjoyed the world over. But there is more to it than meets the mouth at a typical Christmas market stand in mid-December. The ingredients range from from cinnamon sticks and vanilla pods to cloves and citrus, but the German version is frequently blended with rum or brandy and therefore known as a great way to encourage mingling among party guests – or simply to take the edge off German family gatherings over the holidays. Ever the masters of the literal, the translation of the German word “glowing wine” will add some colour to your cheeks.

SEE ALSO: German word of the day: Glühwein

Getting Glühwein with friends is a great German activity.

Getting Glühwein with friends is a great German activity. Photo: picture alliance / dpa | Alex Ehlers

Eierlikör – egg liqueur

This strong and thick egg liqueur is a far cry from creamy American eggnog that is spiked with abandon during the holidays. The German beverage is a blend of egg yolks, varied spirits, sugar, brandy, vanilla and sometimes cream. It might well be an old acquaintance you’ve met under the name “Advocaat.” Traditionally served in a wide glass with whipped cream and cocoa powder sprinkled on top, your hosts might serve it as an aperitif, digestive or simply pour it over the dessert – the Germans use it for just about everything. It’s rich, but worth knocking back, especially if you can get your hands on the homemade stuff.

Grünkohl – kale

Held in high regard across the country, kale is likely to accompany whatever slab of Christmas meat is put on the table. It’s minced and cooked in stock with cream, spices and random meat or sausages for a few days. Even though it might sound odd, a whole culture has formed around these healthy greens across the country. You’ll find that everyone has their own secret spice mix to make their kale stew a specialty. Just ask any Oma and she’ll swear that the process of reheating the kale gives it its characteristic flavour and texture.

Knacker – bangers

Those who have turned their nose up at Grünkohl might find this dish more appealing. In some parts of Germany the traditional Christmas Eve victuals are just basic sausages and potato salad. This all-time German favourite can be enjoyed with a variety of sausages such as Wiener, Bockwurst, or Knacker, which are a smoked, raw sausage a bit like raw bangers.

Karpfen – carp

If your hosts dish up a big fish it is very likely to be carp. Don’t be reserved when it comes to this downmarket fish. While carp is viewed unfavourably in America, its firm, low-fat meat is valued in Germany. The flavour is usually mild, but some people insist that the farm raised variety can have a “muddy” taste. However, carp can often be reminiscent of tasty catfish too.

Gänsebraten – roast goose

You can’t live without roasted poultry on Christmas? Well, Germans like their holiday bird too. Traditionally eaten with dumplings, red cabbage and the aforementioned kale stew, roast goose might even be the most popular holiday dish in Germany. One benefit is that you avoid the dreaded “dry-turkey” because high-fat goose stays juicy.

Lebkuchen – German gingerbread

Don’t fear if you thought the rock hard Lebkuchen Herzen (gingerbread hearts) inscribed with icing were inedible when visiting the Oktoberfest this year. The Christmas version of this traditional spicy-sweet gingerbread cake is somewhat soft and comes in every shape and taste your heart desires. It is also known as Pfefferkuchen (pepper cake) or Honigkuchen (honey cake), depending on the ingredients.

Spekulatius – spicy shortbread

This is a spicy Christmas cookie. The biscuit is very thin, crunchy, slightly browned and usually has an image or figure stamped on the front before baking. The bottom of the cookie is flat. Imagine a slimmed down, spiced up version of shortcake that is the perfect companion to coffee.

Stollen – fruit cake

This stodgy fruit cake might look familiar when served up, but this version is much tastier and more delicate than the North American version. The dense, yeasty dough appears solid enough to brick a house, but is actually quite low in sugar. Stollen contain all sorts of Christmas goodies such as marzipan, almonds, dried fruit, and butter – topped off with a thick powdered sugar coating. Even though small Stollen are available these days, the traditional weight used to be a whopping two kilos!

Try some delicious festive treats like Stollen. Photo: picture alliance/dpa/dpa-Zentralbild | Kristin Schmidt

SEE ALSO: The secrets behind stollen, Germany’s beloved holiday treat

Baumkuchen – tree cake

This cake is a real highlight. Baumkuchen literally translates to “tree cake” because of the characteristic golden layers that are baked separately to resemble the rings of a tree trunk when cut in half. To get the ring effect, a very thin layer of batter is brushed evenly onto a spit and allowed to bake on an open flame until golden brown. The whole procedure is repeated numerous times until the so called “king of cakes” reaches its desired heft. Available the whole year round, it is still mostly eaten during the holiday season in Germany.

Reibekuchen – potato pancakes

Walking around the German Christmas markets, there are lots of potato based foods on offer, but one of the most well-known is the Reibekuchen, a kind of potato pancake often served with Apfelkompott (an apple compote sauce). Reibekuchen, also sometimes known as Kartoffelpuffer or Kartoffelpfannkuchen are just one form of potato popular in Germany, but these potato pancakes made from grated potato, onion, eggs and flour are particularly popular at Christmas.

SEE ALSO: German word of the day: Reibekuchen

Marzipankartoffeln – marzipan potatoes

You might have noticed already that the German sweet tooth loves marzipan, but Marzipan Kartoffeln are the real deal. They’re just what their name suggests, potato shaped lumps of marzipan dusted with cocoa and cinnamon for that freshly harvested spud look. These sugary little ‘taters can only be found in the shops during the holiday season and can work as a nice pick-me-up after a boozy evening. If that doesn’t work, start from the top of our list again and see if another cup of Glühwein does the trick…

Click here for traditional German recipes.

Member comments

  1. Interesting that Kerstin doesn’t mention a dish that I thought was widely enjoyed in Germany . . . here in the Schwarzwald our Christmas Eve feast is always centred around a glorious meat fondue . . tasty chunks of beef filet, pork and chicken individually cooked in bubbling coconut oil and then dipped in a magnificent array of pre-prepared sauces. This is a really sociable, and memorable, meal. Don’t forget the customary trick of placing a glass marble in the fondue pot to prevent eruptions!

Log in here to leave a comment.
Become a Member to leave a comment.

FOOD AND DRINK

Spargelzeit: Warm weather marks the beginning of ‘asparagus season’ in Germany

Asparagus farmers in Germany are expecting a good growing season this year. Here's everything you need to know about 'Spargelzeit' this year, including a few recipe ideas if you'd like to participate.

Spargelzeit: Warm weather marks the beginning of 'asparagus season' in Germany

Brace yourself for asparagus over everything.

It’s almost Spargelzeit (asparagus time) — the beloved time of year when asparagus is harvested and is therefore featured on virtually every menu across the Bundesrepublik.

READ ALSO: Spargelzeit: Six things to know about the German love affair with asparagus

Due to warmer temperatures in Germany this year, Brandenburg’s asparagus farmers are expecting a good season with an early harvest this year.

“We have been harvesting asparagus in the region for a few days due to the mild temperatures,” chairman of the Beelitz Asparagus Association, Jürgen Jakobs, told DPA.

With temperatures expected to reach 18C to 20C over Easter weekend, he expects strong growth to come. Sunny spring weather is ideal for asparagus cultivation.

The spear shaped vegetables can be expected to hit supermarket shelves in the early days of April.

What can I cook with asparagus?

Classic German asparagus recipes are intentionally simple; such as asparagus served with melted butter and potatoes (Spargel mit Butter), or with ham (Spargel mit Schinken) or with hollandaise sauce (Spargel mit holländischer Sauce).

But during Spargelzeit  it can seem as if restaurants are trying to one-up the competition by finding increasingly surprising ways to feature asparagus in unexpected dishes.

A rather versatile vegetable, asparagus can be sautéed, baked or boiled and is often paired with savoury, like a bit of meat, cheese or creamy sauce. It is also commonly included in salads, soups or on top of baked goods — such as on a pizza or frittata.

If you’re feeling a bit more experimental, you could try an asparagus gin martini.

Or, perhaps you’d like some asparagus for dessert? Such as this asparagus bundt cake, or this asparagus panna cotta.

READ ALSO: Spargelzeit recipe: Easy white and green asparagus tart

spargel mit hollandaise

For some German foodies hollandaise sauce and asparagus are a match made in heaven. Photo: picture alliance/dpa/dpa-tmn | Christin Klose

The going rate for asparagus

Compared to the same month last year, the price of asparagus has fallen by 9.9 percent. But when the first asparagus harvest hits the table in the coming weeks, consumers should expect higher than average prices, at least initially.

According to Germany’s Statistical Office, the sought-after stalks are more expensive at the beginning of the harvest in March or April than towards the end of the season in June.

Last year, prices in April were around 34.6 percent higher than in the following month of May, the office reported on Tuesday. 

READ ALSO: Are Germans really falling out of love with white asparagus?

Where does Germany’s asparagus come from?

The majority of asparagus consumed in Germany is cultivated domestically, in rural areas throughout the country. In some regions is celebrated extensively.

For example, the city of Beelitz in Brandenburg hosts Spargel Fest each year in the beginning of June — an event that attracts more than 50,000 visitors. Also the town of Schwetzingen, in Baden-Württemberg regularly appoints an Asparagus Queen

In fact, people who are especially fanatical about the folate-packed vegetable can travel along the “Asparagus Road” which connects the two cities.

In 2023, the area used for asparagus farming in Germany was reduced by four percent to 20,400 hectares. However organic asparagus farming managed to expand by three percent to 1,700 hectares.

The domestic harvest volume rose by 1.4 percent to just under 112,000 tonnes. The largest quantities were grown in Lower Saxony, Brandenburg and North Rhine-Westphalia.

In addition, 19,300 tonnes of asparagus was imported. The most important countries of origin were Greece (28 percent) and Spain (27 percent).

With reporting by DPA.

SHOW COMMENTS