American, German Recipes
3 recipes found
Pickled Eggs
Briny and slightly sweet with a vibrant pink hue, beet-pickled eggs were likely brought to the United States by German immigrants, and remain a staple in Amish and Pennsylvania Dutch communities. Hard-boiled eggs are brined with just beets, vinegar, sugar and some optional flavor add-ins, but they do need at least one full day — optimally two — of brining before they’re ready to eat. (Their color and flavor will deepen the longer they pickle; keep refrigerated and enjoy for up to a week.) Canned plain beets make this pretty easy, but fresh beets can be used instead (see Tip). Once pickled, halve the eggs and eat them on their own, or sprinkle them with a little black pepper, kosher salt, dill sprigs and perhaps a dollop of mayonnaise. Or, add them to salads or bowls, layer thin slices on a sandwich, or use them for a colorful twist on deviled eggs. (Of course, don’t forget to eat the beets, too!)
Black Forest Cake
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Blackout Cake
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms. O’Neill claims in her book, “The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,” that this version got the thumbs-up from “a panel of twelve Ebingerites.” That’s enough for us.