Baden-Württemberg. What are Maultaschen and how did they get their name? How the Gaisburger Marsch got its name? Wine in Baden- Württemberg

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1 Baden-Württemberg What are Maultaschen and how did they get their name? Maultaschen are a typically Swabian specialty pockets of noodle dough which are prepared and filled in various ways, e.g. with spinach, onions, eggs, soaked bread, and minced meat. Scholars argue among themselves about whether Swabian cuisine was influenced by the Italians, Austrians, or even the Russians or the other way around. Maultaschen were originally Lenten fare, and some contend that the forbidden meat was hidden in the dough on meatless days. How the Gaisburger Marsch got its name? The name is said to have originated with World War I officer cadets stationed in Stuttgart who had permission to eat outside the barracks. Hungry as they were, they wanted the food to be of good quality and plentiful, but also not costing too much. They discovered a place in the nearby town of Gaisburg (today a part of Stuttgart) which served a hearty soup of beef, potatoes, onions and Spätzle (a type of noodle). And thus their march for soup the Gaisburger Marsch got its name. Wine in Baden- Württemberg The approximately 15,000- hectare wine-producing area of Baden extends from the Bergstraße and the Kraichgau (Kraich Valley) up the Rhine to Lörrach and include Wertheim am Main and the Tauber as well as the shores of Lake Constance at Konstanz. The main grape varieties of Baden wines are Gutedel, Pinot Gris, Müller-Thurgau and Pinot Noir. The just under 10,000- hectare wine region of Württemberg also stretches from the Tauber River near Weikersheim along the 40

2 Kocher and Jagst rivers to Heilbronn and, further on, to Stuttgart and the upper reaches of the River Neckar and near Tübingen. There the principal grape varieties are Riesling, Kerner, Müller- Thurgau and the red varieties of Schwarzriesling and Trollinger. Only the wines of the Baden region of Franconia and of Ortenau are allowed to be bottled in Bocksbeutel, a kind of bottle shape that is restricted to the wines of Franconia. Beer in Baden- Württemberg In addition to its fine wines, Baden-Württemberg is also home to approximately 180 breweries. The largest are Dinkelacker-Schwaben Bräu in Stuttgart, the Eichbaum- Brauereien in Mannheim, Stuttgarter Hofbräu, the Badische Staatsbrauerei in Grafenhausen, Alpirsbacher Klosterbräu, Brauerei Moninger in Karlsruhe, the Distelhäuser Brauerei in Tauberbischofsheim-Distelhausen, the Privatbrauerei Hoepfner (Karlsruhe), the Brauerei Ganter in Freiburg, and the Brauereigesellschaft in Riegel. There are also breweries of local importance and countless brew pubs run by individual restaurants in over 100 towns and cities from Aalen to Zwiefalten. A CULINARY JOURNEY THROUGH GERMANY 41

3 SOUPS Badische Grünkernsuppe Badische Zwiebelsuppe Lauchsuppe badisch Baden-Württemberg / Baden soup made of green rye and cubed onions cooked in meat broth, thickened with egg yolk; served with small marrow dumplings onion soup made of sautéed onions simmered in meat broth, finished with white wine; served with cubes of white bread leek soup made of meat broth, cubed onions, ham, leeks and spices; served au gratin Schneckenrahm- soup made of snails and herbs simmered süpple in meatbroth and cream FISH SPECIALTIES Badischer Hecht pike covered with melted butter, onions, bread crumbs, grated cheese, and baked with cream in an oven; sauce made of pan juices with chopped anchovy fillets, capers, lemon juice and white wine Schwarzwaldforelle in Kräutersoße Trüschen Konstanzer Art sautéed trout with herb sauce turbot, sautéed and sprinkled with herbs 42

4 EGG DISHES Apfelpfannkuchen Salbeiküchlein pancakes with apple slices sage leaves deep-fried in pancake batter; served with a dusting of confectioner s sugar MEAT AND SAUSAGE SPECIALTIES Badische thin slices of pork rolled around a filling of Schweins- liver or ground meat rouladen Badischer Fleischsalat salad made of finely chopped sausage, onions, gherkins, apples, carrots, tomatoes, boiled eggs, white grapes, mayonnaise and seasonings A CULINARY JOURNEY THROUGH GERMANY Badisches Kalbs- sautéed, marinated veal cubes, simmered ragout with mushrooms in meat broth Baeckaoffa soufflé made of pork, mutton, beef, carrots, onions and seasonings Bühler Schweine- two slices of pork neck, filled with cooked taschen prune-plums, sautéed, and then oven-baked with onions and meat broth 43

5 Gefüllte Pfannkuchen rolled pancakes filled with liver, pork and seasonings, cut in pieces, breaded and deep-fried Hammelschulter mutton shoulder, sautéed with bacon and nach Freiburger onions, and braised in white wine and meat Art broth Kalbskotelett Hegauer Art a layer of fried veal cutlets and roast potatoes, covered with a mixture of egg and milk, and oven-baked Karlsruher Würz- sautéed beef slices, simmered with onions, fleisch seasonings and meat broth Leberle sauer Sauerbraten (Surbraten, Surbrotis) Schwarzwälder Pilzgulasch Schwarzwälder Schinken Baden-Württemberg / Baden sautéed beef or pork liver braised marinated beef stew made of cubed beef, seasonings and mushrooms; simmered in red wine and flavored with kirsch ham smoked over resinous fir 44

6 Schwarzwälder Speck Tellersülze lean bacon portion-sized pickled-pork-and-onion aspic POULTRY SPECIALTIES Badische Ente Badische Geflügelleberpastete Mistkratzerle GAME SPECIALTIES Fasan badische Art Gespicktes Hasenlendchen Klosterschänke duck sautéed with onions, root vegetables, bacon, thyme, bay leaves and white wine; served on sauerkraut pâté made of chicken meat and liver, crème fraîche, eggs, salt and pepper grilled young free-range chicken (Mistkratzerle = little manure scratcher) pheasant braised with Riesling and seasonings; sauce made of cubed bacon, chanterelles, onions and white grapes, and thickened with cream larded saddle of hare, sautéed with bacon, onions and seasonings served with a sauce of pan juices, meat broth, red wine, kirsch, and thickened with sour cream Rehmedaillons medallions of venison with a sauce made of Freiburger Art sour cherries, red wine, lingonberries, cream (~ Schwarz- and kirsch wälder Art) Rehrücken Baden-Baden saddle of venison sautéed with bacon slices with a sauce made of pan juices, tomato paste, juniper berries and thyme; finished with red currant jam and cream; served with pear halves poached in white wine and spices A CULINARY JOURNEY THROUGH GERMANY 45