RecipesMenu: German Christmas DinnerSee the RecipeBraised Red Cabbage with Bacon The secret to cooking this dish, a classic German accompaniment to a hearty meat course, is in keeping the pot covered, which helps preserve the cabbage's deep, purple hue. See the Braised Red Cabbage with Bacon recipeSee the RecipeSee the RecipeGerman Potato SaladGerman Potato Salad ADVERTISEMENTADADAlpine Sour The inspiration for this drink was a cocktail called the Trinidad Especial, which includes a full ounce of Angostura bitters. Boelte wondered, "How can I do something like this in the German-Austrian tradition, to reflect the menu at Prime Meats?" The answer: Asbach Uralt, a long-aged, full-bodied German brandy, and Underberg bitters, a German digestif that comes in adorable .75-oz bottles. Boelte has a friend who makes a delicious toasted orgeat syrup, but any orgeat will bring a floral fragrance and nutty almond quality to this warming combination of spice, sweetness, and toasty depth. Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays See the Alpine Sour RecipeKeep ReadingBlue-Ribbon Dungeness Crab CakesBy LYNN DERRICK AND JANELLE WEAVERTangy Blue Cheese DressingBy LYNN DERRICK AND JANELLE WEAVERToasted Coconut Meringue PieBy LINDA MELTONOm Ali (Egyptian Bread Pudding)By MICHAEL MINAFeta-Brined Roast ChickenBy MICHAEL MINAKoshari (Egyptian Lentils, Pasta, and Rice)By MICHAEL MINALiberian Collard Greens with Smoked HerringBy RACHAEL ELLIOTTAvocado Mashed PotatoesBy FARIDEH SADEGHINHumbà BeetsBy JAMILYN SALONGA-BAILEY AND LORDFER LALICONSee AllContinue to Next StoryADVERTISEMENTADAD