Posts Tagged ‘German’

My sister brought another successful Brat to my attention–Food Network personality and chef, Sunny Anderson. Born in New Orleans, Sunny traveled the world as an Army brat, and claims her passion for cuisine came from her parents encouraging her to try the local food wherever they were stationed. Through a career with the Air Force, Sunny became an award-winning radio host before joining the Food Network in 2005.

While we’re on the topic of food…what’s your favorite cuisine from your brat upbringing or other international travels? I regularly get cravings for German potato salad and apple strudel!


The Christmas season is when I miss Germany the most.  If you’ve ever strolled through a Christkindlmarkt sipping hot Gluhwein, you know Germany feels like the place where Christmas was invented and experiencing its authentic, old-world charm can put you in the Christmas spirit like no overworked mall Santa ever will.

It turns out many American Christmas traditions do have their roots in Deutschland, from the Advent wreath and Christmas tree, to nutcrackers and gingerbread houses. Even the modern concept of Santa Claus is said to be a blend of Saint Nicholas–a 4th century Greek bishop–and the god Odin of German paganism.  Like many Christmas traditions, a lot of ancient German practices were later Christianized, but retained elements of their indigenous roots.  If you want to experience a real interesting–and slightly terrifying–pre-Christian German tradition later associated with St. Nicholas, check out the mythical Krampus–essentially fury monsters wearing cow bells and carrying switches who accompany St. Nick through the streets of Alpine towns on the evening of December 6 to beat the sin out of particularly bad children…or intoxicated American tourists.

Or you could just stick to Gluhwein. 🙂 Here’s a recipe, sure to be a hit at any holiday party!

  • 3/4 cup water
  • 3/4 cup sugar or honey
  • 2-3 cinnamon sticks
  • 1 orange
  • 10 whole cloves
  • 1 (750 milliliter) bottle red wine (nothing too expensive)
  • Brandy to taste (optional)
1. Combine water, sugar, and cinnamon sticks in a saucepan. Bring to a boil, reduce heat, and simmer.
2. Cut the orange in half, and squeeze juice into  simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Add the wine and heat until steaming, but not simmering. Remove the  orange halves. Serve Gluhwein hot in mugs. For mit Schuss , add a shot of brandy for a little extra sweetness.