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, with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine,[1] 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 (Ebbelwoi in the Hessian dialect) is traditionally served from a large clay jug called a bembel. 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 often served "mit Musik" ("with music") - a dressing of vinegar and onions - the "music" referring to the flatulence brought about by the raw onions.[2] Another dish traditional to Frankfurt is the green sauce - a mixture of herbs, eggs, oil and vinegar - which can be served with boiled eggs, dumplingsormeat.
Outside the Rhine-Main area, the north Hesse town of Kassel has its Speckkuchen, a bacon quiche; Weckewerk, a brawn sausage; and its Duckefett - a sauce of bacon, onions and cream.
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, is a traditional accompaniment to Apfelwein.
My Grandma frequently cooked vegetables this way; it is a sour style typical of Hessian cooking.