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'''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 cooking,<ref>{{language icon|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>{{language icon|de}} {{Cite book|title=Familien-Erinnerungen: Ein kulinarischer Streifzug|author=Hannelore Dittmar-Ilgen |
'''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 cooking,<ref>{{language icon|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>{{language icon|de}} {{Cite book|title=Familien-Erinnerungen: Ein kulinarischer Streifzug|author=Hannelore Dittmar-Ilgen|quote=My Grandma frequently cooked vegetables this way; 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. |
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==Drinks== |
==Drinks== |
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 cooking,[1] with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine,[2] with wines and ciders, sauerkraut and handkäse with onions and vinegar popular.
The Rheingau, which overlaps with western Hesse, 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 Ebbelwoi in the 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").[3] Hesse 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 and onions — the "music" referring to the flatulence brought about by the raw onions.[4] Another dish traditional to Frankfurt is the green sauce (Grüne Soße or locally Grie Soß) — a mixture of herbs, eggs, oil and vinegar — which can be served with boiled eggs, potatoes, dumplingsormeat.
Outside the 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; and its Duckefett - a sauce of bacon, onions and cream.[5][6]
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.[3]
Reflected in the cookbooks, Hessian cuisine is a transitional form between North German and South German cuisines
My Grandma frequently cooked vegetables this way; it is a sour style typical of Hessian cooking.
Typical dishes that you should try are Speckkuchen, Kasseler green sause and Weckewerk.
Duckefett is a simple meal typical of north Hesse, made of a roux with rich bacon and fried onions, served with jacket potatoes.