Bavarian Christmas

Published Nov 09, 2012 10:00 AM

Bavarian Christmas

Germany is the perfect place to recapture the magic of Christmas. Follow executive food editor Todd Coleman’s Bavarian holiday from the article Bavarian Christmas, with photos and traditional German recipes, from braised pork roast with root vegetables to Bavarian bread dumplings.

Schweineschmorbraten mit Rubengemuse (Braised Pork Roast with Root Vegetables)

The juniper berries and caraway seeds in this roast give it a floral, woodsy flavor, while the bacon that wraps it helps keep the meat moist. See the recipe for Schweineschmorbraten mit Rubengemuse (Braised Pork Roast with Root Vegetables) »

Kartoffelpuffer (Potato Pancakes)

Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. See the recipe for Kartoffelpuffer (Potato Pancakes) »

Semmelknode (Bavarian Bread Dumplings)

Bavarian home cook Brigitte Drexler’s soul-satisfying bread dumplings are great for sopping up the rich pork gravy from the braised roast. See the recipe for Semmelknodel (Bavarian Bread Dumplings) »

Bratapfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine)

Apples are roasted in wine and butter for this dessert, a staple of holiday markets throughout Germany. See the recipe for Bratapfel mit Walnusseis (Baked Walnut-Stuffed Apples with White Wine) »

Laugenbrezel (Traditional German Pretzels)

These giant pretzels, which have a similar chew to bagels, are served with soft butter. See the recipe for Laugenbrezel (Traditional German Pretzels) »

Rumptof (Macerated Fruit Conserve)

This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne. See the recipe for Rumtopf (Macerated Fruit Conserve) »

Lebkuchen (Chocolate-Glazed Almond Spice Cookes)

Flavored with spices, ground almonds, and sweet candied citrus peel, these irresistible cookies are full of holiday flavor. See the recipe for Lebkuchen (Chocolate-Glazed Almond Spice Cookies) »
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An assortment of German Christmas cookies at Rischart bakery in Munich. From left: chocolate-dipped coconut macaroons; cinnamon and kirsch star cookies; raspberry jam sandwich cookies; anise seed crescent cookies; chocolate-dipped shortbread cookies; chocolate-dipped hazelnut cookies. See the recipe for Kokosmakronen (Chocolate-Dipped Coconut Macaroons) »
See the recipe for Zimtsterne (Cinnamon and Kirsch Star Cookies) »
See the recipe for Spitzbuben (Raspberry Jam Sandwich Cookies) »
See the recipe for Vanillekipferl (Anise-Seed Crescent Cookies) »
See the recipe for Schokiladen-Butter-platzchen (Chocolate-Dipped Shortbread Cookies) »
See the recipe for Nusstaler (Chocolate-Dipped Hazelnut Cookies) » Todd Coleman

Classic German Cookies

This assortment of traditional German Christmas cookies are sold at the Rischart bakery in Munich. See the recipe for Kokosmakronen (Chocolate-Dipped Coconut Macaroons) »
See the recipe for Zimtsterne (Cinnamon and Kirsch Star Cookies) »
See the recipe for Spitzbuben (Raspberry Jam Sandwich Cookies) »
See the recipe for Vanillekipferl (Anise-Seed Crescent Cookies) »
See the recipe for Schokiladen-Butter-platzchen (Chocolate-Dipped Shortbread Cookies) »
See the recipe for Nusstaler (Chocolate-Dipped Hazelnut Cookies) »
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In Nuremberg, Germany, the Christkindlmarkt is a favorite holiday hot spot. Todd Coleman
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Hans-Peter Drexler holds a few mache and goat cheese salads. Todd Coleman
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Christmas market revelers in Nuremberg warm themselves with hot spiced wine. Todd Coleman
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A Saint Nicholas decoration. Todd Coleman
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A German Christmas dinner still life. Todd Coleman
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A sausage vendor in the Viktualienmarkt Todd Coleman
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The Drexler family at Christmas dinner. Todd Coleman
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A happy customer eating stuffed bread in Munich. Todd Coleman
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Two workers at the Neef bakery in Nuremberg. Todd Coleman
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A sweets vendor in Munich. Todd Coleman
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A baker at Rischart in Munich prepares baumkuchen, or “tree cake.” Todd Coleman
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Brigitte Drexler makes dumplings. Todd Coleman
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Roasted goose, braised red cabbage, and semolina dumpling at the Gasthaus Rottner. Todd Coleman
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Thomas Drexler mashes boiled celery root Todd Coleman

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