Two more…

Bright sunny Frankfurt morning, rare and lovely. Even though Liam slept for only 4 hours last night (after waking up every 10-15 minutes for 6 hours), it’s still a better day. His fever seems to have broken, and the appearance of the sun fighting through the clouds is a welcome sight.

Last night, I forgot two of our favorite German baked treats:


They may look like ordinary donut holes, but they are most certainly NOT!
Quarkini are melt-in-your mouth “donuts” made with quark, a sort of cottage cheese/yogurt amalgam.

Quark is an all-round favorite ingredient in German cuisine. Similar to cream cheese, it has a mild yogurt flavor and is softer and creamier. Quark accounts for half of the total cheese consumption in Germany.

Apparently there is a distributor out of Virginia (The Vermont Butter and Cheese Company) that actually makes quark. I had never been able to find it in the States. I hope to someday find a good recipe so that I can share these treats with you in Chicago. They really are something to be tasted.

Bretzels (or as they are know in the States, Pretzels)

These are NOT the same pretzels you usually get in the States. That said, there is a place in Chicago that makes a good bretzel, the closest to the German variety. It’s called Hannah’s Bretzels, located on Washington at Wells.

Fun fact: The Bretzel is a traditional Alsatian biscuit whose origin seems to come from an ancient cult of the sun. Then, they were shaped like a cross surrounded by a circle. The shape of the bretzel gradually changed to its actual shape: a wide knot. Wouldn’t this be a fun thing to make for the Winter solstice, to have bretzels in the shape of the sun?

Published by Valya

Valya Dudycz Lupescu has been making magic with food and words for more than 20 years, incorporating folklore from her Ukrainian heritage with practices that honor the Earth. She’s a writer, content developer, instructor, and mother of three teenagers. Valya is the author of MOTHER CHRISTMAS, THE SILENCE OF TREES, and the founding editor of CONCLAVE: A Journal of Character. Along with Stephen H. Segal, she is the co-author of FORKING GOOD: An Unofficial Cookbook for Fans of The Good Place and GEEK PARENTING: What Joffrey, Jor-El, Maleficent, and the McFlys Teach Us about Raising a Family (Quirk Books), and co-founder of the Wyrd Words storytelling laboratory. Valya earned her MFA in Writing from the School of the Art Institute of Chicago, and her poetry and prose have been published in anthologies and magazines that include, The Year's Best Dark Fantasy & Horror, Kenyon Review, Culture, Gargoyle Magazine, Gone Lawn, Strange Horizons, Mythic Delirium. You can find her on Twitter @valya and on @valya

7 thoughts on “Two more…”

  1. jaysma says:

    MMmmmmmmmmm Quarkini!!!! Forgot about those. Lovely. Have you tried Laugencroissant from Krogermarkt bakery (Reuterweg I think, up toward McPaper)? Got to line up for them on the weekend, but they are goooooooooooooood.
    Glad you are a bit more chipper today!
    Kisses for Liam.

  2. hollyheartfree says:

    what fun this was! And what a great idea for a solstice gathering. How good to hear that Liam is better. How are YOU doing?

  3. jaysma says:

    Where are you getting the photos? They’re not all from you kitchen table are they?

  4. charyvna says:

    Thanks! I feel better.

    I have you to thank for introducing me to Quarkini…so good. Can’t recall if I’ve had their Laugencroissants. I’ll have to check them out tomorrow if I can get out of the house in time.

  5. charyvna says:

    I’m doing ok, feeling better. Things are finally coming together.

    I’m excited about Maya starting school on Monday. I hope that it goes well. That’s the last outstanding piece of the puzzle right now.

  6. charyvna says:

    Do you think I can have that much food on my table??? I really can’t resist that much temptation.

  7. frogzbreath says:

    just leaving a comment to say I am reading (and enjoying) this “Taste of Germany.” 🙂

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