Tag Archives: German Cooking

Jellied Goose with Home-Fried Potatoes and Frankfurt Green Sauce

by Olaf Haase

This is a variation of a very popular Northern German Christmas leftover dish, that I have taken and completely re-vamped. My mother used to make a crude version of this on Christmas Eve.  As a child I always liked it and it has been many years since I had the opportunity to eat it. Traditionally, … Continue reading →

Meatballs Königsberg (Königsberger Klopse)

by Olaf Haase

Region: Former East Prussia The dish is named after the Prussian city of Königsberg (now Kaliningrad) and is one of the delights of East Prussian cuisine. In the German Democratic Republic (GDR), the dish was officially called “Kochklopse” (boiled meatballs) to erase any reference to its namesake city, which in the aftermath of World War … Continue reading →