NW Germany: Hamburg

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Transcript NW Germany: Hamburg

By Trevor Tavallali
Hamburg is best known for one of the biggest
ports in Germany.
It is also the ninth largest city in the world.
Hamburg’s best known for it’s culinary
specialties in seafood for it is by a port so they
receive lots of food from the sea as well as by
the port for rare specialty foods.
Meeresfrüchte - means a seafood with fruit around
it and cooked with it.
Krabbe – means shrimp and is eaten in this region
fairly often.
Rote Grütze is a dish made in North West
Germany and is a type of desert.
It is a type of desert that is a mix of a solid and
a liquid it has lots of boysenberries in it and is a
very good desert in Germany.
1/2 cup Sugar 6 tablespoons Water
4 teaspoons Orange Juice
1 - 2 teaspoons Lemon Juice
2 tablespoons Cornstarch
2/3 cup Red Wine
2 tablespoons Black Currant Liquor
2/3 cup Red Port Wine
1 Cinnamon Stick
1 Star Anise
Seeds from 1 Vanilla Bean
Strip of Orange Peel and Lemon Peel
2 tablespoons Orange Liquor
1/4 pound of each: Strawberries, Red Currants, Black Currants, Cherries, and Raspberries
1/8 pound Boysenberries
Preheat oven to 400°F (200°C).
Mix the sugar with the water in a pot. Heat to boiling and allow to thicken to a light caramel color. Remove from heat. Mix in
orange and lemon juices.
Mix the cornstarch with a few tablespoons of red wine. Mix until smooth.
Add the remaining red wine, black currant liquor, port wine to the caramalized sugar and mix together. Add cinnamon stick,
star anise, vanilla bean seeds, and orange and lemon peels. Heat mixture over a low heat for about 2 minutes, stirring
frequently. Add orange liquor.
Wash fruit. Remove stems from currants and remove stones from cherries. Arrange fruit in a casserole dish. Pour the warm
wine mixture over the fruit.
Bake in pre-heated oven for 10 minutes. Remove the cinnamon stick, star anise, and orange and lemon peels. Allow to cool
slightly. Serve in small dessert glasses