Menu: German Christmas Dinner Published Dec 14, 2010 10:00 AM Food SHARE See the Recipe Brooke Slezak Braised 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 recipe Ben Fink See the Recipe Evan Sklar See the Recipe André Baranowski German Potato Salad German Potato Salad Alpine 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 Recipe Anna Stockwell Map: The M Factory MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.