Jürgen Krauss

Dec 8, 2023 | nigella.com | Jürgen Krauss

The most famous and celebrated Stollen is Dresdner Stollen, now trademarked, from the city of Dresden in Saxony. It is laden with fruit and is made with double cream and lots of butter. For me, it is inseparable from Christmas. Usually, my parents would be given a Stollen as a Christmas gift and it was a real treat on the coffee table. It keeps extremely well and needs several weeks to mature and unfold all its flavours.

Nov 27, 2023 | theguardian.com | Jürgen Krauss

These biscuits are flourless, which makes them gluten-free. Zimtsterne were my grandma’s favourites, and she liked the meringue topping really thick. At home we made zimtsterne every year; they are quick and very rewarding. A batch can be done in as little as 30 minutes. If possible, use almonds with the skin on and grind them yourself, as this way the stars get a better colour and richer flavour.

Oct 2, 2023 | theguardian.com | Jürgen Krauss

For some time during my years at university I played music with a teacher from the Ortenau area, near Offenburg and Strasburg. She often organised courses, and on one of those music courses we all went to a country pub. I learned that flammkuchen was in season. In the area, flammkuchen used to be only served through the time of the wine harvest. The pubs were booked weeks in advance. And once you arrived at the pub, you ordered by the square metre.

Aug 31, 2023 | epicurious.com | Al Sotack |Matt Adlard |Jürgen Krauss |Zoe Denenberg

Sherry is no stranger to cocktails. Drinks like the sherry cobbler are among the oldest examples of the craft, and classics like the Adonis or my personal favorite, the Bizzy Izzy Highball, call for the Spanish fortified wine. Often in these old recipes, the style of sherry-a family with a lot of variation-that would have been used in times past is up for some debate, but the fino martini, found in Jones' Complete Barguide from 1977, is nothing if not explicit.

Aug 29, 2023 | epicurious.com | Jürgen Krauss |Matt Adlard |Zoe Denenberg |Anikah Shaokat

Zwetschgen-kuchen used to be seasonal and always highly anticipated. In our huge garden we had three plum trees, and in some years, they carried so much fruit that the branches had to be supported. Everybody looked forward to the harvest, and after eating the ripe fruit directly from the trees, plum tarts in all their variations were a highlight of the season. This recipe is quite simple, but very tasty. Depending on the type of plums, the tart can get a bit juicy.