Once again it has been awhile since my last blog posting. With all the time I have on my hands one would think that I would be better about posting, but alas I seem to constantly be procrastinating when I have so much time.
The Christmas Market season is now behind me - taking with it all the festive lights, craft/food booths, and cheery decorations that made the winter season a little less bleak here in Duisburg (and elsewhere). Gone are the days when one could stroll downtown and warm up in the middle of the afternoon with a piping hot mug of Gluehwein (sort of like mulled wine - a favorite here. I am posting a recipe below so that you may try if you wish) and some other tasty treat. There are of course other beverage options at Christmas markets but some of them I recommend steering clear of. For example Eierlikor or Eierpunsch (Egg liquor or Egg punch) cause you to think of egg nog, however, it is quite disgusting in that it tastes quite literally like eggs mixed with vodka or some other type of alcohol. If you are ever in Germany I recommend staying away from the Eierlikor and instead trying the Gluehwein (Glow wine is the literal translation).
During Christmas market season I did have the chance to explore many different culinary treats - both from Germany and abroad. Of course there were the classics that I have already tried like curry wurst (sausage cut into slices and doused in a curry ketchup sauce), Dutch style french fries (served in a paper cone with your choice of sauce), fish and chips (although not deep fried fish like one would expect - a twist on an old classic), and then various assortments of Chinese cuisine. One spectacular treat that I was introduced to was the Peruvian Stuffed Potato. It was found at the Essen (great name for a city with good food considering the word "essen" means food/eat in German) Christmas market and was absolutely amazing. I have since searched the web in order to find a recipe that roughly equates so that those interested (and I myself) may eat them whenever the mood strikes. Here is the recipe:
The recipe for Peruvian Stuffed Potatoes (Papa Rellena)
1/2 pound of hot, cooked, mashed potatoes
1/4 pound of ground beef (or other meat/filling item - at the market they had a mixture of rice, corn, cheese, and ham)
2 diced onions (small cubes about .5 cm thick)
Minced Garlic
Hard boiled eggs - as many as you would like to add to the filling (optional)
Knead potatoes until there are no lumps. Add salt (it didn't specify how much so I'm guessing just a bit to taste).
Heat oil and sautee garlic and onion. Control the heat and add meat (or other filling item). You can also add raisins and/or sliced olives to taste. When meat is cooked remove from heat. Allow the filling to cool.
Divide potatoes into servings (a good sized ball) and flatten with your hands. The potato patty should be about 1/4 inch thick. Potato should be cool. Place filling and optional sliced hard boiled egg into the potato patty. Roll the potato closed and pinch on the ends (I would say make it close to a runza/potato shape). Roll the "potato" in flour. Dip in a beaten egg. Fry the potato in abundant hot oil (my guess is that a fry daddy type item would work the best). When golden brown remove from oil with a slotted turner and place on a paper towel.
Top with a tomato sauce or lemon juice, a drizzle of oil, salt and diced parsley.
Gluehwein (there are of course other variations - feel free to experiment on your own)
1 bottle of dry red wine
1 lemon
1 orange
Cinammon Sticks (2-3)
Whole cloves (a tbsp.)
3 tbsp. of sugar
Cardamom or Ginger (optional and only use in small quantities to taste)
Heat the red wine in a pot (don't boil). Cut the lemon and orange into slices, squeeze slightly over the pot and then add the entirety to the wine. Add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything on low and let stand for an hour (or a little longer). DO NOT BOIL!! Before serving strain out the fruit slices and spices and serve in mugs.
These items may have been served at Christmas markets, however, I believe that they go well with any winter day. A little warmth to brighten up the long dark nights. Cheers - or should I say Prost!
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