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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; and its [[Duckefett]] - a sauce of bacon, onions and cream.<ref>{{language icon|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>{{language icon|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> |
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; and its [[Duckefett]] - a sauce of bacon, onions and cream.<ref>{{language icon|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>{{language icon|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> |
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Moreover, Kassel and Northern Hesse are known to have their own variety of or special recipe for ''Grüne Soße'' (Green Sauce), which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt and sliced boiled eggs. It differs in both appearance and taste.<ref>http://regiowiki.hna.de/Gr%C3%BCne_So%C3%9Fe</ref> |
Moreover, Kassel and Northern Hesse are known to have their own variety of or special recipe for ''Grüne Soße'' (Green Sauce), which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt and sliced boiled eggs. It differs in 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> |
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===Sweets=== |
===Sweets=== |
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==References== |
==References== |
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{{Regional cuisine of Germany}} |
{{Regional cuisine of Germany}} |
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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,[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 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 EbbelweiorEbbelwoi 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] 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.[4] 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.[5] 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 or meat.
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.[6][7] Moreover, Kassel and Northern Hesse are known to have their own variety of or special recipe for Grüne Soße (Green Sauce), which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt and sliced boiled eggs. It differs in both appearance and taste.[8]
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]
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.
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.
