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October 21, 2014
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Food Traditions - German

TRR photo by Sandy Long


Vanilla sauce
In a heavy pot, whisk together: ½ cup light brown sugar, 1 Tbsp flour, a pinch cinnamon, 1 egg yolk, 2 Tbsp melted butter, 1¼ cups of milk and 1 pinch of salt. Whisk constantoy over medium heat until sauce has thickened and coats the back of a spoon, 10 minutes. Add vanilla extract. Serve over hot apples.
Glühwein (Mulled wine)
2 liters red wine
¾ liter rum (80 proof)
2 oranges
1 cup sugar (can adjust for taste)
5 whole cloves
1 whole cinnamon stick
1 pinch ground ginger
1 star anise
Slice the oranges and place all the ingredients in a pot. Warm up over low heat; don’t let it boil.