Riesling 101: A Short Trip to the Mosel River


I had been wanting to write about wines for a while. A few weeks ago, I went on a short trip to the Mosel valley in Germany. On the steep slopes leading down to the winding river, some of the best German Riesling wines grow. I figured this would be a great occasion for a post covering some basics about this grape and the wines made from it, especially since there are some misconceptions out there – and to review a few highlights of our trip…

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Rhubarb Jam Oddity (Musing among Preserves)



There something odd going on with rhubarb – more than just the weirdness in shape and name I wrote in my last post. It seems to invite creative aberration. An experimental (by German 1980s standards) recipe that my mother makes to this day involves rhubarb. She was mildly bewildered by my detailed inquiries about the topic that I kept on sending her this week. But here it goes…

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Rhubarb –  A Strange Food Love

sorbet_closeup_editThis is one of my fondest childhood food memories: as early as May, we’d go and cut the reddest and largest rhubarb stalks in the backyard. The gigantic leaves would go straight to the compost, where they could be flattened out to cover the pile of decaying organic matter. Not that that made a big difference in terms of composting, but it was part of the ritual that ended with one of the greatest summer treats I know. To this day, I still love virtually anything that has rhubarb in it. Like this sorbet (made without an ice cream maker)… Continue reading

Strawberry and Riesling Buchteln: The Adult Version of a Sweet Lunch


Growing up in Germany, I loved the days when had sweet dishes for lunch instead of savory ones. This is by no means considered an uncommon practice (unlike breakfast food for dinner in America), but it still felt special. I think my favorites were rice pudding with apple sauce and pancakes with cinnamon and sugar. Another traditional sweet meal like this are Buchteln, also referred to as Rohrnudeln. I don’t think we ever made those ourselves at home. I was surprised to discover they’re pretty easy to make. And if you fill them with strawberry jam and serve them with a wine sauce, that kids’ favorite can turn into a pretty grown up meal…

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In Search of the Perfect Poppy Seed Cake


No country harvests more poppy seeds than the relatively small Czech Republic, satisfying the high demand for poppy seed pastries across the region. In Germany, Mohnkuchen, poppy seed cake, can be found in every bakery. It is also a traditional favorite of the Silesian cuisine, a topic I dove into a couple of posts ago. Whereas the usual German Mohnkuchen isn’t among my favorites – often too try and too bitter – I wanted to find that perfect recipe for the Silesian poppy seed Wedding Cake I had heard about. I went down the rabbit hole of research and several trials, until I was finally able to serve the proper cake last Sunday. It’s quite an impressive one. If you’re still debating what to bake for Easter, look no further! Continue reading

Viennese Goulash from Prague


When we say goulash, we think Hungary. Historians trace the roots of the hearty stew with lots of paprika to medieval Hungarian shepherd culture. But, in keeping with the shepherds’ lifestyle, goulash is an itinerant dish with many versions all over Central Europe. One of my favorites is commonly made in the Czech lands. To add to the confusion, in Prague you will sometimes find it labeled as “Viennese.” I set out to recreate the dish at home. Continue reading