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Schaufele (also "Schauferle", "Schufeli", "Schauferla" or "Schaufelchen") is a traditional dish from the South of Germany. It is made from the pork's shoulder meat which gives the dish its name as "Schaufele" is the depiction for the pork's scapula.Depending on region the recipe for the dish differs a bit:In Franconia the meat, the pork rind and the bone are scratched in a criss-cross-pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is overpoured with beer and roasted in the oven for about two or three hours. The roast is ready as soon as the meat is easy to dissolve from the bone and the pork rind is crispy and golden brown. It is then served with various side dishes including gravy, Kartoffelkloße, salad, sauerkraut, red cabbage and savoy cabbage.In Baden the meat is cured and smoked before it is simmered in a broth of water, white wine, vinegar, onion, bay laurel and clove for about two to two and a half hours. It is then served with potato salad, dressed with a broth of salt, pepper and vinegar.In Switzerland it is also cured and smoked but served with beans or sauerkraut. There it is very common as a Christmas dish.Zum Schneider Restaurant & Biergarten107 Avenue C, New York, NY 10009(212) 598-1098 ‎zumschneider.com[mappress mapid="26"]http://cooksns.com/?p=2875

Birnen, Bohnen und Speck ("pears, beans and bacon") is a North German dish which is especially popular in the states of Schleswig-Holstein, Lower Saxony, Mecklenburg-Vorpommern and Hamburg. It also goes under the names of Bohnen, Birnen und Speck and, locally, the Low German names of Beer'n, Bohn un Speck, Grooner Hein and Gronen Heini. The ingredients required mean that the dish is mainly eaten in the months of August and September.The dish is a type of stew, in which—as the name indicates—the main ingredients are pears, beans and bacon. In addition, it goes without saying in North German country kitchens that potatoes would be added, even though they are not specifically mentioned.Generally cut French beans (Brechbohnen) are used. In Hamburg on the markets occasionally Turkish peas may be found, a Vierlande bean variety that used to be frequently used for this dish. During preparation several sprigs of savory are added to the beans.The pears used for this dish are cooking pears which would otherwise be inedible eaten as fruit in their own right. They are small, green, rock-hard and do not have the sweetness and juiciness of the popular eating varieties. These pears are mainly found at markets and in small vegetable shops. In the Hamburg area, other varieties are used: the Vierlander and the rather sweeter Finkenwerder cooking pears. TheVierlander sort have a slightly firmer consistency after cooking which is preferred by many. These cooking pears are only available from July to September, subject to the weather. As a last resort for those who have missed the right season, Burgermeisterbirne pears may be used. They are not as sweet when raw and are clearly sweeter.The bacon used is streaky, smoky bacon. Here, too, it is important if the dish is to taste its best not to use 'any old bacon'. The origin—whether from the Vierlande, the Black Forest orTyrol—is immaterial; all of them are suitable and offer a variety of interesting flavours. The deciding factor is the storage of the bacon. Only streaky bacon that has been air-dried and stored produces when cooked that pleasant taste of seasoned fat that melts in the mouth. Bacon, which—as is common today—has been stored hygienically in its vacuum wrapper, only produces a sort of fibrous stringiness after being cooked.The Hamburg and Schleswig-Holstein preference is to add potatoes to their Bohnen, Birnen und Speck that are still firm when cooked—such as the Cilena or Linda varieties. In Land Hadeln beef or lamb can also be cooked along with the bacon.Loreley Restaurant 7 Rivington St # A, New York, NY 10002-1226. (212) 253-7077 ‎loreleynyc.com[mappress mapid="171"]http://cooksns.com/?p=2870

Wheat beer is a beer that is brewed with a large proportion of wheat. Wheat beers often also contain a significant proportion of malted barley. Wheat beers are usually top-fermented (as required by law in Germany). The flavor of wheat beers varies considerably, depending upon the specific style.The main varieties are weissbier, witbier, and the sour varieties, such as lambic.Two common varieties of wheat beer are witbier (Dutch - "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel which was revived by Pierre Celis at Hoegaarden,  and weissbier (German - "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Both the Belgian witbier and the German weissbier were termed "white beers" because historically they are pale unfiltered and have a hazy appearance due to the type of yeast. Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties.German wheat beers are called weizen ("wheat") in the western (Baden-Wurttemberg) and northern regions, and weissbier or weiss ("white beer" or "white") in Bavaria. Hefeweizen (the prefix "hefe" is German for yeast) is the name for unfiltered wheat beers, while kristallweizen ("kristall" being German for crystal) is the same beer filtered.Breweries in other countries, particularly the U.S. and Canada, will brew wheat beers based on these two main traditions using special wheat beer yeasts.Sour beers such as Berliner Weisse, gose, and lambic are made with a significant proportion of wheat.In Britain, wheat beer is not considered traditional, but several brewers produce cask-conditioned varieties, such as Fuller's Discovery, Oakleaf Eichenblatt Bitte, Hoskins White Dolphin,Fyfe Weiss Squad and Oakham White Dwarf. British wheat beer tends to be a hybrid of the continental style with an English bitter, rather than an exact emulation.Wheat beers are commonly marketed as spring or summer seasonal products.Good Beer422 E 9th St, New York, NY 10009(212) 677-4836 ‎[mappress mapid="170"]

Buchteln (pl., sing. Buchtel; also Ofennudel(n), Rohrnudel(n), Einback, Austro-Bavarian: Rohrnudl(n), Buchtl(n), Wuchtl(n), Heffakejchla, Czech: buchta, Polish: buchta) are sweet dumplings made of yeast dough, filled with jam, poppy seed paste or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. The origin of the Buchteln is the region of Bohemia, but they play a major part in the Austrian, Slovenian, and Hungarian cuisine too. In Bavaria the Buchteln are called Rohrnudeln, in Slovenian buhteljni, in Hungarian bukta, and in Czech buchty. One of the most famous Austrian Buchteln are served in the Café Hawelka in Vienna. Its Buchteln desserts are the place's speciality and made according to a very old and secret family recipe. Buchteln are esteemed mostly as a dessert but can also be enjoyed as a main dish. It seems that there is an infinite number of possible recipes and variations of these sweet dumplings. Glaser Bake Shop Inc 1670 1st Avenue, New York, NY 10128-4896(212) 289-2562 () ‎ [mappress mapid="168"]

  Bavarian cream or Crème bavaroise or simply Bavarois is a classic dessert that was included in the repertory of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a "hermetically sealed" mold that was plunged into salted crushed ice to set—hence "Muscovite". Bavarian cream is similar to flour- or cornstarch-thickened crème pâtissière but thickened with gelatin instead and flavoured with liqueur. It is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate. By coating a chilled mold first with a fruit gelatin, a glazed effect can be produced. Imperfections in the unmolding are disguised with strategically placed fluted piping of crème Chantilly. In the United States, it is not uncommon to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse. In this informal presentation, Escoffier recommended the Bavarian cream be made in a "timbale or deep silver dish which is then surrounded with crushed ice". It may be served with a fruit sauce or a raspberry or apricot purée or used to fill elaborate charlottes. Though it does not pipe smoothly because of its gelatin, it could substitute at a pinch for crème pâtissière as a filling for doughnuts. The American "Bavarian Cream doughnuts" are actually filled with a version of a crème pâtissière, causing local linguistic confusion. True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896: Fannie Farmer already offers a "Quick Bavarian Cream". Ferrara Bakery 195 Grand Street, New York, NY 10013-3717. (212) 226-6150 () ‎ [mappress mapid="167"]

  Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart. The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle. The broth is poured over the dish before topping with golden-brown onions fried in butter. One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp. The district of Gaisburg (today part Stuttgart Ost) hosts annual celebrations with a festival lasting several days. Gaisburger Marsch is the favourite food of ex-Bundespräsident Horst Köhler, Wolfgang Schneiderhan and Chef Harald Wohlfahrt. Heidelberg Restaurant 1648 2nd Ave # 1, New York, NY 10028-3111 (212) 628-2332 heidelbergrestaurant.com [mappress mapid="21"]

Schupfnudel (meaning rolled noodle in German), also called fingernudeln (finger noodles) or bubespitzle (literally, boys' penis in parts of Baden-Württemberg), is the name of a type of dumpling or thick noodle in southern German and Austrian cuisine, similar to the more internationally familiar Italian gnocchi. It is often referred to with different names in different regions in various forms. It is usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, it has also been made with that tuber. Schupfnudels are traditionally given their distinctive shape — similar to an elongated American football — through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes. Though they can be found throughout Germany they are especially popular in the Cuisine of Baden and Swabia. There they are called Schupfnudeln, which means "rolled noodles", Baunzen or even Bubenspitzle. In the Bavarian cuisine they are known as Fingernudeln (finger noodles), Dradewixpfeiferl, Kartoffel- or Erdepfebaunkerl (potato Baunkerl) or Schupfnudeln and in Upper Palatinate you call them Schopperla or Schoppala. In the Odenwald their name is Krautnudeln (cabbage noodles) and in the Palatinate they are called Buwespitzle. The Bauchstecherla in Franconia are a bit thinner and more pointed. A special variety of these noodles is called Mohnnudeln (poppy seed noodles) and can be found throughout Old Bavaria and Austria. The name Schupf- or Fingernudel refers to the form and shape of the noodle and not to the composition of ingredients. There isn't a universally authentic recipe but many ways of preparation according to region that differ widely. Many of these variations claim to be the original and authentic Schupfnudel. This controversial discussion also had its effects in subject literature. Duden (reference book of German language) says, the Schupfnudel is a fried dish while Ludwig Zehetner writes in the Bavarian Dictionary one had to cook it in saltwater. Simple recipes only use rye flour and water for the dough, but many recipes include mashed potatoes, wheatflour and egg. The dough is kneaded and then rolled into a long and thin cylindrical shape. This roll is cut into pieces of about half an inch width. These are rolled the typical shape of Schupfnudeln. Afterwards they are either cooked in salty water for about ten minutes or deep-fried. Many recipes include frying them in a pan afterwards as well. Subsequently they are served in different ways: savoury with sage-butter or Sauerkraut or sweet with poppy seeds, sugar and cinnamon. In all cases it is necessary that the comparatively flavourless noodles incorporate the flavour of the other ingredients. Schupfnudeln can be served either as a side serving or as a main dish. Perilla Restaurant LLC 9 Jones Street, New York, NY 10014 (212) 929-6868 () ‎ perillanyc.com

  Rouladen are a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. In some countries, the roulade is also known as "beef olive". Beef or veal is used as meat though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually Topside Beef or Silverside since this is the cheaper cut. The more expensive version would be the round steak, also known asrump steak. The meat is cut into large, thin slices. The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles which is at times varied by adding minced meat, sausage meat and pine nuts. The mixture varies from region to region. Rouladen are traditionally served for dinner. Red wine is often served with this dish. In preparation, in the simplest of terms, hot mustard is spread onto the thin slices of meat and the prepared filling mixture is added on top. The meat and filling is then rolled up to a traditional elongated shape similar to a cigar. A thread, toothpick, or a specialized clamp is used to hold the roll together. The rouladen are first seared in a roasting dish together with carrots, celery, onions and bacon until they are nicely browned and the vegetables are somewhat caramelized. Red wine or beer and chicken or vegetable stock is then added, then slowly braised until the meat is tender. The braising takes between one and two hours depending on the meat and preferences. Traditionally the pan was covered and placed on a raised iron mount in front of an open fireplace for the braising period. The height of the iron mount and the distance from the fire determined the temperature of the braise. Today you either put the dish into an oven with the lid on at 175 °C or leave the dish on the stove at low temperatures and gently simmer until the meat is tender. The Rouladen are then removed and some more beer, red wine or vegetable stock is added to the liquid. When the liquid is added, it lifts the flavor from the bottom of the dish to make a sauce for the meat. This liquid is reduced and then thickened to a gravy. The rouladen are then returned to the gravy and gently reheated. Blaue Gans Restaurant 139 Duane Street, New York, NY 10013-3845.(212) 571-8880 ‎ kg-ny.com [mappress mapid="18"]

Maultaschen (singular Maultasche (help·info)) are a Swabian (Baden-Württemberg, Germany) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. parsley and nutmeg). Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8-12 cm (3-5 inches) across. Maultaschen are traditionally eaten either geröstet (cut into slices and fried in a pan with onions and scrambled eggs) or in der Brühe (simmered in vegetable broth), or geschmälzt (dressed with butter and onions), usually with potato salad. On Maundy Thursday and Good Friday, Maultaschen are a traditional dish in Swabia, because the meat is concealed under the pasta dough and cannot be seen by God. Therefore they have earned the nickname "Little Cheaters on God" (Swabian "Herrgottsbescheißerle"). Various stories are told about the origin of Maultaschen although there is hardly evidence for one or the other.

• Maultaschen are rumored to have been invented by monks of the Maulbronn monastery to conceal the fact that they were eating meat during lent. The monks hid the meat inside of the Maultaschen, believing that God couldn't see it that way. (This is reflected in the humorous alternative Swabian name Herrgottsbescheißerle (roughly: "little ones to cheat on the Lord")

• Maultaschen could derive from the words "Maultatzen" or "Maultatschen" which is antiquated for a slap in the face. Thus the name could refer to the similarity between a swollen cheek and a Maultasche

• A cook book from 1794 contains several recipes for Maultaschen, but these are recipes for sweet desserts.

• The compound word "Maultaschen" comes from the word "Maul" which means the mouth of an animal and "tasche" which means bag. Maultaschen literally means "feedbags" as if for livestock, and is probably named for its appearance.

Berlyn 25 Lafayette Ave, Brooklyn, NY 11217 (718) 222-5800 [mappress mapid="164"]

CharlotteLocal Origin of Name: EnglishFrom the Old English name CharlesMeaning: From the Anglo-Saxon 'Ceorl' meaning 'strong'Emotional Spectrum • Up front and honestPersonal Integrity • Her family taught her that honesty is her best asset.Personality • Always there to help; everyone's best friend.Relationships • It may take some time to get to know Charlotte.Travel & Leisure • A unique hobby will occupy her time.Career & Money • She has a natural business sense, and will go far.Life's Opportunities • Joy and happiness await this blessed person.Charlotte's Lucky Numbers:19 • 57 • 17 • 49 • 10 • 52