Saturday, September 22, 2012

German Cooking

I was born in the USA as were my parents and my grandparents, that's where things changed.  My greatgrandmother on my mother's side was born in Ireland and my great grandparents on my fathers side were born in Germany.  I do not know anything about my great grandfather on my mother's side and on my father's side well, they were Irish and were here for the Irish uprising that took place in New York back in the 1860's.  But basically I am an American of German and Irish heritage.

I know nothing of traditional Irish cooking aside from the fact that it is probably not Corned Beef and Cabbage.  What ever food heritage there was died probably with my great grandmother as for them it was more important to be an American than it was to be Irish.

My German family however was very different, the heritage and the food survived a few generations.  I am determined to revive it!  My father's Aunt Irene was the cook in the family.  She made these absolutely wonderful Poppy Seed Rolls, Spaetzel in a Wet Stew and Saurbraten with Potato Balls.  I have the Saurbraten recipe but have never made it, sometimes I think it's too much work, sometimes I think it's too much food and than I realize I am just plain old afraid it will not taste as good as what I remember.  I am absolutely terrified of making the potato balls, there were too many pots of potato mush in my childhood but, I think this is the year I brave it! We invite friends who eat beef and don't mind really heavy food over this winter and I make the much feared Saurbraten.


  1. Recipe's mom and grandma made. Recreating those recipe's and passing them on, a connection with our heritage, so real we can almost taste it, wait, you can taste it.

  2. So nice to make dishes your relatives made...such a nice connection for all the senses.