Budapester Salad

A tangy blend of smoked sausage, with pickles, apples, red onion,paprika and red bell pepper dressing.

If you like Goulash flavor you know where this salad is going.

Creamy Cucumber Salad

(Cremiger Gurkensalat
mit Feinkost Creme )

use your basic marinated cucumber salad with a little Feinkost Creme for a new twist if you've only done vinaigrete.

Feinkost Creme

(My Go-To Staple for So Many Things)

This is a very versatile dressing—lighter than mayonnaise and less tangy than sour cream. In this issue, we use it for salads, spreads, and even as a creamy base for Flammkuchen

Red Baron Smoked Sausage Spread

(Budapester Brotaufstrich)

This is another take on the flavors of Budapester Salat, blended with the idea of a popular American pimento cheese spread. The result is a delicious German-American creation—smoky, tangy, creamy, and made for spreading on good bread.

Flammkuchen
On the Stovetop
No pizza oven required!

You can make this crisp, thin German flatbread on your stovetop or grill, then finish it under the broiler for those wonderful browned, blistered edges.

We use our simple Feinkost Creme as the creamy base.

The Perfect Dough Recipe
For Flammkuchen

This dough is easy to stretch by hand until it's very thin—just what you want for a crisp German Flammkuchen.

Even better, it freezes beautifully, so you can make a batch and have dough ready whenever you want it.

Budapester Salat

A sausage salad with apples, pickles and a creamy
roasted red bell pepper dressing

Here's a German recipe you may have never heard of — Budapester Salat. If you've heard of German Goulash or Paprikash, you already know something about the flavor direction. And if you enjoy the bold, seasoned combinations found in American Southwest salads, you're going to understand this one.

Budapester Salat is a German Feinkost salad built around sausage, pickles, apple and onion, all lightly coated with a creamy dressing infused with roasted red pepper, paprika and mustard.

Blend the Mayo or Feinkost Creme in a food processor.

It is just a simple salad with smoked sausage, apples, pickles and red onion.
Then blend with some of the dressing.

It has that same bold, savory, slightly piquant character we love in
paprika-based dishes, but in a cool, creamy deli salad.

Go Here for a smiple recipe
for
Budapester Salat

Red Baron Smoked Sausage Spread

This is one of my new favorite things—a true German-American creation. Think of it as a **Brotaufstrich with a little Obatzda spirit**. Smoked sausage, grated cheddar cheese, green onions, and pickles are blended with our Budapester dressing to make a rich, savory spread that comes together beautifully. It is right at home on slices of French bread or cocktail rye, but don't stop there. Spread it on bread and make a sandwich, or put it out as part of your next **Brotzeit**.

So I call it Red Baron Smoked Sausage Spread

You use the same dressing as the Budapestersalat, and blend it with just a few ingredients.

It holds well in Snapware, or other storage containers.

Here is a serving suggestion, the Red Baron Spread on toasted baguette and cocktail rye

Go here for a simple recipe for
Red Baron Smoked Sausage Spread

12 piece , 1,2 and 4 cup
Snapware Total Solution Glass Storage Containers are the kind of practical kitchen containers that somehow become part of every picnic, potluck, and leftovers night.

The glass dishes keep salads, stuffed celery, and picnic foods tasting fresh, while the locking lids travel well in a cooler without leaks or spills. I especially like these for Ausflug-style picnic food because they stack neatly, clean up easily, and look good enough to go straight from the refrigerator to the picnic blanket.

Check it out here

Creamy Cucumber Salad

(Cremiger Gurkensalat mit Feinkost-Creme)

Jump to Recipe

A Creamy Twist on Classic Gurkensalat

Classic German Gurkensalat is wonderfully simple—thinly sliced cucumbers, onion, dill, and a sweet-tart vinegar dressing. For this version, I wanted to keep that fresh, bright flavor but give it a creamy Feinkost touch. The trick is to marinate the cucumbers first, then drain them well before folding in a generous spoonful of Feinkost Creme. This keeps the salad crisp and flavorful without watering down the creamy dressing.

Go here to make
Creamy Cucumber Salad
(Cremiger Gurkensalat)
with Step by Step Pictures

Feinkost Creme

(Deli Style Salad Cream or Dressing)

This is such a simple basic creme that works well with salads, sauces, and even a base for pizza.

The recipe is so simple you don't need a written recipe.

Just mix half mayo and half cottage cheese any kind or fat level you want and blend.
You can they add herbs, red pepper, avocado, or whatever your imagination can come up with.

So I keep a large batch on hand, for use in any

The little blender I use for Feinkost Creme I use my NutriBullet to blend the mayonnaise and cottage cheese together until smooth. It makes quick work of the dressing and gives you that creamy texture without having to use so much mayonnaise. Check this out

Flammkuchen
Done on the Stovetop

Flammkuchen, also spelled Flammenkuchen, is a traditional flatbread from the German-speaking regions around Alsace and Lorraine. Originally, the thin dough was used to test the heat of a wood-fired oven. Baked close to the flames, it developed the crisp, blistered edges we love today.

I think of Flammkuchen as perfect for a German Brotzeit. Stretch the dough into a large rectangle, cut it into small squares, and place it in the middle of the table for everyone to share. The crust should be very thin and crisp—sturdy enough to pick up without bending.

For our version, we use long-fermented dough stretched almost transparent. Since we don't have a pizza stone, we crisp the bare dough in a hot skillet, then add the toppings and finish it under the broiler for those wonderful blisters and little patches of char.

And there's a surprise in this version: the creamy base is our Feinkost Creme, giving this Flammkuchen a little German deli-counter character before we add the toppings. The result is something between a traditional Flammkuchen, a Brotzeit centerpiece, and a very thin, shareable pizza—made for eating with your hands and lingering at the table.

Go here to make

Flammkuchen on the Stovetop
with
Step by Step Pictures

The Perfect Flammkuchen
Pizza Dough

jump to recipe

Flammkuchen dough is designed to be stretched very thin, and it works beautifully on a pizza stone, stovetop, or—one of my favorite ways—the grill.

It is a relatively high-hydration dough, but after a two-day cold fermentation, it becomes surprisingly easy to handle. A light dusting of flour is all you need. The long fermentation relaxes the gluten and develops flavor, giving you a crisp, beautifully browned crust with plenty of character.

And this dough freezes beautifully. Divide it into individual 3-ounce portions and freeze them so you always have Flammkuchen dough ready to go.

Go Here to make some
Perfect Flammkuchen Dough
with step by step pictures

12 piece , 1,2 and 4 cup
Snapware Total Solution Glass Storage Containers are the kind of practical kitchen containers that somehow become part of every picnic, potluck, and leftovers night.

The glass dishes keep salads, stuffed celery, and picnic foods tasting fresh, while the locking lids travel well in a cooler without leaks or spills. I especially like these for Ausflug-style picnic food because they stack neatly, clean up easily, and look good enough to go straight from the refrigerator to the picnic blanket.

Check it out here

A simple but essential tool for asparagus season, this peeler removes the tough outer layer quickly and evenly, leaving the spears tender and ready for cooking. Especially useful when working with thicker asparagus, it makes a noticeable difference in texture.

Check current price and details

OXO Good Grips Pro Swivel Peeler

This has been a great peeler for me. I own 2
and I can make long thin peels of zucchini or asparagus and
do fun things with it.

Check out the specs and current pricing

A recipe book and short biography of my Grandmother Emma Block.

Bonus recipes with step by step color pictures
Online for download

Rest your laptop,tablet or phone
in the Kitchen counter
and follow the recipes with pictures to help.

Bonus
PDF
for you to download

Read on your
phone, tablet or laptop

Vintage German Postcard replica's to use as bookmarks or to mail.

Order our Cookbook with
Bonus Step by Step Recipes,
Postcards, and
Ebook

19.97

Order the Kindle Version

Biography of my grandma
Emma Block

From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

Order Here

Farberware Egg Poaching Pan

This egg poacher takes the guesswork out of making perfectly cooked eggs. With four individual cups, it allows you to poach multiple eggs at once while keeping their shape clean and uniform—ideal for a Benedict-style brunch. The nonstick surface helps the eggs release easily, and the lid holds in heat for gentle, even cooking. It’s a simple tool that makes a noticeable difference, especially when you want consistent results without the fuss.

Check out detail and the current price here

Click Here for the same product in the U.S.

Hollandaise isn’t just borrowed; it’s become
an essential part of how asparagus is enjoyed in Germany.

While they love the classic butter, egg yolk emulsion,
It can be tricky and time consuming to make.

Packets with a simple addition make it simpler.