Saturday Brunch! Danke, Deutschland!

Welcome to this week's Saturday Brunch series. Today, we are diving in on German cuisine. I love German food! With their sausages, mustards, potatoes, various cheeses, meats, breads – what’s not to love?

Like many countries, Germany is steeped in a rich culinary heritage. I thought a German brunch would be fun as it offers an awesome fusion of flavors that evoke a sense of comfort and down to your soul satisfaction.

I’m dedicating today’s menu? to my great friend, and Agent representing me throughout Europe: Jan Christoph Thomsen . He and his wife have two wee ones, and just bought their first home. He is a brilliant businessman, loves BMW, and is a former professional footballer playing for Hamburg. He has some insanely great news to share with you all, but that is for another time.

Prost!

1. Kaiserschmarrn (Torn Pancakes, Emperor’s Mess):

Ingredients:

- 1 cup all-purpose flour

- 2 tablespoons sugar

- 1/2 teaspoon salt

- 4 eggs, separated

- 1 cup milk

- 2 tablespoons butter

- Powdered sugar, for dusting

- Raisins (optional)

Instructions:

1. In a large bowl, whisk together flour, sugar, and salt.

2. In another bowl, beat egg yolks and milk until well combined.

3. Gradually add the egg mixture to the flour mixture, stirring until smooth.

4. In a separate clean bowl, beat egg whites until stiff peaks form.

5. Gently fold the beaten egg whites into the batter until just combined.

6. Heat butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown on the bottom.

7. Flip the pancake and cook until golden brown on the other side.

8. Tear the pancake into small pieces using a spatula.

9. Sprinkle with powdered sugar and serve hot. Optionally, you can add raisins to the batter before cooking.

Chef's Notes:

- Kaiserschmarrn is best served immediately after cooking to maintain its fluffy texture.

- Feel free to serve with fruit compote or applesauce for extra flavor.

2. Potato Pancakes:

Ingredients:

- 4 large potatoes, peeled

- 1 small onion, grated

- 2 eggs

- 3 tablespoons all-purpose flour

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- Vegetable oil, for frying

Instructions:

1. Grate the peeled potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

2. In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until fully combined.

3. Heat vegetable oil in a large skillet over medium-high heat.

4. Spoon the potato mixture into the skillet, forming small pancakes, and flatten them slightly with the back of the spoon.

5. Fry the pancakes until golden brown and crispy on both sides, about 3-4 minutes per side.

6. Remove the pancakes from the skillet and drain on paper towels to remove excess oil.

7. Serve hot with applesauce or sour cream on the side.

Chef's Notes:

- Make sure to squeeze out as much moisture from the grated potatoes as possible to achieve crispy pancakes.

- You can adjust the seasoning according to your taste preferences.

3. Pan Fried Black Forest Ham:

Ingredients:

- Thinly sliced Black Forest ham

Instructions:

1. Heat a non-stick skillet over medium-high heat.

2. Add the sliced Black Forest ham to the skillet in a single layer, making sure not to overcrowd the pan.

3. Cook for 1-2 minutes on each side until the ham is lightly browned and crispy around the edges.

4. Remove from the skillet and drain on paper towels.

5. Serve hot alongside the brunch spread.

Chef's Notes:

- Black Forest ham is flavorful on its own, so there's no need for additional seasoning.

- Adjust cooking time according to the thickness of the ham slices.

4. German Style Scrambled Eggs:

Ingredients:

- 6 eggs

- 2 tablespoons milk or cream

- Salt and pepper to taste

- Chopped chives or parsley for garnish (optional)

- Butter for cooking

Instructions:

1. In a bowl, whisk together eggs, milk or cream, salt, and pepper until well combined.

2. Heat a non-stick skillet over medium heat and add butter.

3. Pour the egg mixture into the skillet and let it cook for a few seconds without stirring.

4. Using a spatula, gently push the cooked edges of the eggs towards the center, allowing the uncooked eggs to flow to the edges.

5. Continue this process until the eggs are mostly set but still slightly runny.

6. Remove from heat and let the residual heat finish cooking the eggs.

7. Garnish with chopped chives or parsley if desired.

8. Serve hot with the brunch spread.

Chef's Notes:

- Be careful not to overcook the eggs to maintain their creamy texture.

- You can add grated cheese or diced vegetables for extra flavor and texture.

5. Frikadellen (German Meat Patties):

Ingredients:

- 1 lb ground beef or pork

- 1 small onion, finely chopped

- 1/4 cup breadcrumbs

- 1 egg

- 1 teaspoon mustard

- Salt and pepper to taste

- Vegetable oil for frying

Instructions:

1. In a bowl, mix together ground meat, chopped onion, breadcrumbs, egg, mustard, salt, and pepper until well combined.

2. Shape the mixture into small patties.

3. Heat vegetable oil in a large skillet over medium heat.

4. Fry the patties until golden brown and cooked through, about 4-5 minutes per side.

5. Remove from the skillet and drain on paper towels.

6. Serve hot with mustard or a creamy sauce on the side.

Chef's Notes:

- Frikadellen are delicious served hot or cold, making them a versatile addition to your brunch menu.

- You can customize the seasoning according to your taste preferences.

6. Frühstück (German Breakfast Platter)

Ingredients:

- Sliced German bread or rolls

- Assorted cold cuts (such as salami, ham, and liverwurst)

- Sliced cheese (such as Gouda, Emmental, or Camembert)

- Butter

- Hard-boiled eggs, sliced

- Sliced cucumbers and tomatoes

- Mustard and jams for serving

Instructions:

1. Arrange sliced bread or rolls on a platter.

2. Place assorted cold cuts and cheese on the platter.

3. Serve with butter, hard-boiled eggs, sliced cucumbers, tomatoes, mustard, and jams on the side.

4. Enjoy assembling your own breakfast sandwiches with the ingredients provided.

Chef's Notes:

- Feel free to customize the platter with your favorite cold cuts and cheeses.

- Add fresh herbs or lettuce for extra freshness and flavor.

7. German Tea, Coffee, and Assorted Juices:

- Brew a pot of German tea, such as Ostfriesentee or herbal blends like Kamillentee (chamomile tea).

- Serve freshly brewed coffee with cream and sugar on the side.

- Provide a selection of assorted juices, such as orange juice, apple juice, and grapefruit juice.

8. Früh:

- Früh is a K?lsch, from Cologne. Serve icy cold.

Chef's Notes:

- Pairs perfectly with savory dishes such as the Frikadellen, and potato cakes. I was introduced to this amazing country classic when Jan Christoph was in America. He flew to Sonoma, was an honored guest at our table. He kindly brought Früh from home, and we had an amazing several days of great food, laughing, talking, enjoying time with my family and other guests that came in from Chicago, San Diego and the country of Georgia.

MLS Players Association Major League Soccer Taylor Graham James Riley Seattle Sounders FC Jan Christoph Thomsen Ian Navarro Kady Navarro Nyhl Henson Justin Germano