Pflaumenmus, Latwerg, Powideln, Schmootsch – the many names for this almost black plum preserve point to its long history in the various regional cuisines across the German-speaking space and Central Europe. Despite of these strong roots in local culinary traditions, many households have dropped plum butter from their canning and jam-making routines. It doesn’t have to be this way… Continue reading
Month: September 2016
Pears, Beans and Bacon
A regional specialty from the north, Birnen, Bohnen und Speck (literally: Pears, Beans and Bacon) couldn’t be easier to make. It is one of those dishes, where I wonder how it first occurred to people. The answer may lie in the fact that green string beans and the small sour cooking pears are harvested around the same time in late August. So why not cook them together? The smokiness of the bacon ties the savory and sweet flavors together in this traditional weekday meal. Continue reading
Auerbach's Kitchen 