Hessian cuisine: Difference between revisions

{{Short description|Regional cuisine in Germany}}

[[File:Apfelwein Geripptes Bembel.jpg|right|thumb|upright=1|A bembel and a traditional ribbed Apfelwein glass]]

'''Hessian cuisine''' is based on centuries-old recipes, and forms a major part of the [[Hesse]] identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south [[German cuisine]],<ref>{{in lang|de}} {{cite book | title=Alte Landschaftsküchen Im Sog der Modernisierung| year=2003| author=Peter Lesniczak| page=137| quote=Reflected in the cookbooks, Hessian cuisine is a transitional form between North German and South German cuisines}}</ref> with heavy influence from [[Bavarian cuisine]] and [[Rhenish Hesse]]. [[sourness|Sour]] tastes dominate the cuisine,<ref>{{in lang|de}} {{Cite book | title=Familien-Erinnerungen: Ein kulinarischer Streifzug| author=Hannelore Dittmar-Ilgen| quote= ...it is a sour style typical of Hessian cooking...| page=49| year=2008}}</ref> with [[wine]]s and [[cider]]s, [[sauerkraut]] and [[handkäse]] with onions and vinegar popular.

The [[Rheingau]], which overlaps with western Hessen, is one of the main [[wine-growing]] regions in Germany, and the smaller [[Hessische Bergstraße]] region produces dry wines popular in South Hesse. [[Cider]] is also widely drunk, especially in the [[Frankfurt-am-Main]] area. The local [[Apfelwein]] ("apple wine", known as ''Ebbelwei'' or ''Ebbelwoi'' in the [[Hessian dialects|Hessian dialect]]) is traditionally served from a large clay jug called a ''Bembel'' and drunk from a glass with a diamond pattern called a ''Geripptes'' ("ribbed").<ref name="food">{{cite web | url=http://www.germanfoods.org/consumer/facts/hesse.cfm| title=Hesse: A Culinary Tour of Hessen and Frankfurt| work=GermanFoods.org| publisher=German Foods North America, LLC| accessdate=20 January 2013| author=<!--Staff writer(s); no by-line.-->}}</ref> Other popular sour drinks include ''Speierling'' – Apfelwein with [[service tree]] berries added – and ''Mispelchen'', a glass of [[calvados]] or apple [[brandy]] served with a [[medlar]].<ref>{{cite web | url=https://zursonne-frankfurt.de/index.php/mispelchen-medlar-drink| title=Mispelchen – Medlar drink| website=Zur Sonne| accessdate=6 November 2017| language=German}}</ref> Hessen also includes a number of breweries, with local brands tending to dominate the market in each area.

[[Handkäse]], a strong [[sour milk cheese]], is associated with the Frankfurt area, where it is often served "mit Musik" ("with music")—a dressing of vinegar, onions and often a bit of [[caraway]]—the "music" referring to the [[flatulence]] brought about by the raw onions.<ref>{{cite book | year=2012| title=The Chef's Companion: A Culinary Dictionary| author=Elizabeth Riely| page=139}}</ref>

Outside the [[Frankfurt Rhine-Main|Rhine-Main area]], the north Hesse town of [[Kassel]] has its [[Ahle Wurst]], an air-dried or smoked [[sausage]]; [[Speckkuchen]], a [[bacon]] [[quiche]]; [[Weckewerk]], a [[brawn]] sausage.

==Sauces==

{{anchor|Duckefett}}

[[File:Grüne Soße.jpg|thumb|right|upright=1|''Grüne Soße'' (green sauce) typical for the southern Hesse and Frankfurt region, here served with potatoes]]

Another dish traditional to Frankfurt is ''Grüne Soße'' (or locally ''Grie Soß'') (meaning [[green sauce]]). It is a mixture of herbs, eggs, oil, and vinegar—which might be served with boiled eggs, potatoes or [[meat]]. Kassel and northern Hesse are known to have their own variety of or special recipe for ''Grüne Soße'', which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt, and sliced boiled eggs. It differsin both appearance and taste.<ref>{{cite web | url=http://regiowiki.hna.de/Gr%C3%BCne_So%C3%9Fe| title=Grüne Soße – Regiowiki| website=Regiowiki.hna.de| accessdate=7 August 2018}}</ref>

''Duckefett'' is a simple [[sauce]] and a regional specialty in northern Hesse, particularly in [[Kassel]]. It is made of [[bacon]], [[onion]]s, [[sour cream]], and occasionally cooked and [[condensed milk]] is added. As for side dishes, they are usually Duckefett potatoes, potato dumplings, served occasionally. Becauseofthe low-cost ingredients Duckefett was long considered [[Peasant foods|peasant food]].<ref>{{in lang|de}} {{cite web | url=http://www.logitravel.de/reiseberichte/gastronomie-kassel-737_2.html| publisher=Logitravel| title=Kassel: Die Gebrüder Grimm Stadt| accessdate=20 January 2013| author=<!--Staff writer(s); no by-line.-->| quote=Typical dishes that you should try are Speckkuchen, Kasseler green sause and Weckewerk.}}</ref><ref>{{in lang|de}} {{cite book | year=1999| title=Meine Kinderheit in Nordhessen 1943–1950| author=Walter Steinmetz| page=73| quote=Duckefett is a simple meal typical of north Hesse, made of a roux with rich bacon and fried onions, served with jacket potatoes.}}</ref>

Although the area is not known for its sweet recipes, [[Bethmännchen]] are popular in Frankfurt at Christmas time, and [[Haddekuche]], a form of hard gingerbread scored like a Geripptes, is a traditional accompaniment to Apfelwein.<ref name="food"/> Schmandkuchen, a flat tray-baked cake consisting of a sponge-mixture bottom topped with a thick layer of sour cream/smetana (called "''Schmand''" in German) and traditional whipped full-fat cream, spread generously with loose sugar and cinnamon before being served, is a favored and well-known dessert all over the state, in Northern as much as in Southern Hesse.

{{Commons category|Cuisine of Hesse}}

* [[List of sauces]]

{{Reflist}}

==External links==

* [http://regiowiki.hna.de/Duckefett Article on Kassel Lexikon] {{in lang|de}}

[[Category:German cuisine by region]]