Germany is located in the continent of Europe. It has Denmark to the north, the Baltic Sea to the northeast, Poland and the Czech Republic to the east, Austria to the southeast, Liechtenstein to the south, Switzerland, and France to the southwest, Luxembourg, Belgium and the Netherlands to the west, and the North Sea to the northwest.
The capital is Berlin.
The official language is German.
The climate is generally temperate. There are variations in the weather due to the vast geography. The weather ranges from cold, to rainy to hot and humid. It really depends on where you live. Near the Ocean, Seas, or mountains. The staples are bread and roll, fruit and vegetables, dairy products, sausages, salad, meat, potatoes, and fish (https://www.quora.com/What-is-the-staple-food-of-Germany).
SCHWEINERSCHNITZEL (Authentic German Schnitzel) (https://www.daringgourmet.com/traditional-german-pork-schnitzel/):
- 4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
- Salt and freshly ground black pepper
- ½ C all-purpose flour combined with 1 tsp salt
- 2 large eggs, lightly beaten
- ¾ C plain breadcrumbs
- Oil for frying (use a neutral-tasting oil with a high smoke point) (Grapeseed, vegetable, canola, light olive, sunflower, or peanut oil)
- Place the pork chops between two sheets of plastic wrap and pound them until just ¼” thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat.
- Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330F) as you don’t want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels “swim” in it.
- Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle, French fires, or German potato salad, and with a fresh leafy green salad.
SLOW-COOKER GERMAN POTATO SALAD (https://www.eatingwell.com/recipe/250968/slow-cooker-german-potato-salad/):
- 4 slices bacon
- 1/3 C cider vinegar
- 3 TBSP whole-grain mustard
- 2 TBSP all-purpose flour
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 lbs. fingerling potatoes, halved lengthwise (or quartered, if large)
- 2 C sliced celery
- 1 medium sweet onion, chopped
- ¼ C chopped fresh dill
- Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool, reserving the drippings. Crumble the cooled bacon and refrigerate until ready to serve.
- Discard all but 2 TBSP of the drippings. Off the heat, add vinegar to the pan. When it stops steaming, scrape up any browned bits. Whisk mustard and flour in a small bowl; add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
- Combine potatoes, celery, onion, and the dressing in a 5 to 6-quart slow cooker; stir until the vegetables are well coated. Cover and cook on low for 5 hours.
- To serve, stir in dill and the bacon.
KETO GERMAN CHOCOLATE CAKE CUPCAKES (https://spinachtiger.com/keto-german-chocolate-cake/):
- 2 C almond flour
- 2 TBSP coconut flour
- ½ tsp xanthan gum
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ C unsweetened cocoa powder
- 6 TBSP strong coffee
- 1 C granulated Swerve
- ½ C avocado oil
- 6 eggs
- 1 tsp vanilla
- 3 TBSP sour cream
- Preheat oven to 350F on bake mode if you have it, instead of convection. If convection, bake at 325F.
- Grease pans with avocado oil or baking spray (if making the cake or use paper cupcake holders if doing cupcakes).
- Mix dry ingredients: almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum. Once mixed, add sifted cocoa powder. Set aside.
- Mix oil and swerve together in mixer.
- Add eggs one at a time until well incorporated. I do one minute per two eggs.
- Add cooled coffee.
- Add in sour cream.
- Add vanilla.
- Add in dry mixture and mix just until mixed. Mixture will be thick.
- Pour into prepared pan (or cupcake pan) and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210F with a thermometer.
- Once cool, prepare Coconut Pecan frosting. Pour over one layer, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. You don’t have to use it all. You can save and freeze for cupcakes or another recipe.
German Chocolate Frosting:
- ¾ C Swerve Brown Sugar (or Swerve granulated)
- 1 C cold unsalted butter (MUST BE COLD), cut into 8 pieces
- ½ C heavy cream
- ½ tsp sea salt
- 3 egg yolks (use large eggs. If eggs are small, use 4 egg yolks)
- 1 tsp vanilla
- 1 C chopped pecans
- 1 C unsweetened coconut
- Make sure your butter is cold. I cannot repeat this enough times. Heat egg yolks, heavy cream, cold butter, salt, vanilla, Swerve brown sugar in saucepan stirring constantly over medium heat, until mixture begins to bubble.
- Important: If your frosting separates, add in more heavy cream (about ¼ C) and continue to stir until it comes back together. Cold butter helps prevent this separation.
- Remove from heat. Stir in vanilla. Add in coconut and pecans.
- Pour over cooled cakes.