The New Global Face of German Cuisine

• 2 teaspoons extra-virgin olive oil
• 2 teaspoons lemon oil (or additional extra-virgin olive oil)
• Juice of ½ lemon
• Salt and pepper, to taste
• Sugar, to taste
• 2 slices pumpernickel, cut into ¼-inch dice
• 2 teaspoons canola oil
• 1 head frisée, separated into bite-sized pieces
• 1 green apple, sliced ¹/₈ -inch thick
• 3 stalks celery, sliced diagonally ¹/₈ -inch thick
• 1 bunch chives
• Matjes (see below)
• Tarragon Emulsion (see below)

Whisk olive and lemon oils with lemon juice. Add salt, pepper and sugar, to taste. Set aside.

Heat oven to 350˚F. Toss pumpernickel cubes with canola oil to coat. Bake for 5 minutes, or until crispy.

Toss frisee with vinaigrette. Divide among four plates. Arrange apples, celery and chives on plates. Top with pumpernickel cubes, matjes and tarragon emulsion.
Serves 4.

• 1¾ pounds raw herring or sardine fillets
• 1 cup white wine vinegar
• ¾ cup white wine
• ½ cup sugar
• 1 teaspoon mustard seeds
• 1 teaspoon peppercorns
• 3 bay leaves
• 1 large white onion, thinly sliced

Remove any bones from fish, using tweezers, if necessary. In medium saucepan, combine all ingredients except onion. Boil for 5 minutes. Remove brine from heat, cool and chill in refrigerator.

In ceramic or glass container, stack alternating layers of herring and onion slices. Pour chilled brine over each layer. Allow herring to cure in refrigerator for 2 days before serving.

• 2 cups olive oil
• 2 egg yolks, preferably organic
• 1 heaping teaspoon Dijon mustard
• 1 tablespoon white vinegar
• Juice of ½ lemon
• Salt, to taste
• ½ teaspoon finely chopped fresh tarragon leaves

In bowl, whisk egg yolks with mustard. Add half of olive oil in slow, steady stream while whisking constantly, until emulsified. Add vinegar to loosen mixture. Continue to whisk, and slowly add remaining oil. Whisk in lemon juice and add salt, to taste. Finish with tarragon.

Kruger-Rumpf 2015 Pittersberg Grosses Gewächs Riesling (Nahe). Daniel Klintworth, general manager of Bauhaus, suggests this medium-bodied, dry Riesling. With hints of apricots and a bone-dry finish, it can stand up to the bold flavors of cured herring without overpowering its delicate nuances.

• 5 tablespoons butter
• 6 leeks, thinly sliced
• 5 shallots, thinly sliced
• 2 large white potatoes, preferably Kennebec, peeled and diced
• 4¼ cups vegetable stock
• 1¼ cups cream
• 2 tablespoons fresh thyme leaves
• 1 bay leaf
• 4 cups spinach, roughly chopped
• 2 cups chives, roughly chopped
• Nutmeg, to taste
• Salt, to taste

In large saucepan, melt butter over medium heat. Add leeks, shallots and potatoes, and cook until softened slightly. Add vegetable stock, cream, thyme and bay leaf. Increase heat to medium-high, and simmer until potatoes are fork tender. Remove from heat. Discard bay leaf, and add spinach and chives.

Using an immersion blender (or regular blender, working in batches), purée until completely smooth, about 2 minutes. Season with nutmeg and salt, to taste. Cool to room temperature, and refrigerate until chilled.

Serve chilled soup in bowls, topped with desired garnishes. Serves 4.

• ½ pound salmon fillet, preferably king or chinook, skinned
• 1 heaping teaspoon sugar
• 1 heaping teaspoon salt
• Zest from one lemon, grated
• 2 bay leaves, ground finely in a spice or coffee grinder

Combines sugar, salt, lemon zest and ground bay leaves. Rub ingredients on salmon and cure overnight in the refrigerator (or at least 12 hours). Rinse salmon with cold water and pat dry. Slice thinly on the bias.

• 1 cup seasoned rice vinegar (like Mizkan brand Sushi Seasoning or Marukan brand Seasoned Gourmet Rice Vinegar)
• 1 large carrot
• 2 stalks celery

Peel and slice carrot length wise in half, then lengthwise again into strips ⅛ inch thick. Peel and slice celery lengthwise in half, then into ⅛ inch thick slices length wise. Cut each strip of celery and carrot on the bias into diamond shaped pieces about ½ inch long.

In a small saucepan over high heat, bring seasoned rice vinegar to a boil. Remove from heat, submerge carrot and celery pieces in vinegar and allow to cool at room temperature. The pickles are ready once the vinegar has cooled.

• 1 large russet potato, peeled and cut into small dice
• 4 cups water
• 2 cups canola oil

Combine potato and water in blender. Increase speed to high until potato is reduced to small bits. Strain off the liquid and dry crumbs with a kitchen towel, pressing out as much liquid as possible. Heat oil in a medium-sized sauce pan to over high heat and fry crumbles until golden brown. Remove crumbles with a slotted spoon or skimmer and drain over paper towels.

Use chive oil, extra-virgin olive oil or trout roe to add some extra flavor. Also try chopping up dill frond or chive into 1-inch spears for a little extra crunch.

Dönnhoff 2016 S Weissburgunder (Nahe). Delicate spice notes in this dry, crisp Pinot Blanc lend contrast to this rich, creamy soup with chive and spinach accents, says Daniel Klintworth, general manager of Bauhaus.

• 4 duck legs
• 2 turnips, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch cubes
• 2 parsnips, peeled and cut into 1-inch cubes
• 2 Yukon gold potatoes, cut into 1-inch cubes
• 1 yellow onion, cut into 1-inch cubes
• 4 springs fresh tarragon
• Kosher salt
• Fresh-ground pepper
• 16 ounces pomegranate juice
• 2 tablespoons Maggi seasoning sauce
• ¼ teaspoon allspice
• 1 tablespoon red wine vinegar
• Juice of 2 oranges
• 1 tablespoon peeled and finely minced fresh ginger

Heat oven to 400˚F. In small roasting pan on stove over medium-high heat, sear duck legs, skin-side down, until skin turns golden brown, about 6 minutes. Turn duck legs over and cook 5 minutes more. Remove pan from heat.

With slotted spoon, transfer duck legs to plate. Add turnips, carrots, parsnips, potatoes and onion to roasting pan, and stir to mix with fat. Place tarragon sprigs on top of vegetables and season with salt and pepper. Place duck legs, skin-side up, over vegetables. Place pan in oven.

Roast duck legs, turning vegetables occasionally, until instant-read thermometer inserted into thickest part of leg away from bone registers 165˚F, about 1 hour.

Meanwhile, combine pomegranate juice, Maggi sauce, allspice, vinegar, orange juice and ginger in small saucepan set over high heat. Bring to boil, then lower heat to medium and cook until reduced by half, about 20 minutes.

Transfer duck legs and vegetables to plate or platter with jus. Serve immediately. Serves 4.

Rudolf Fürst 2015 Klingenberger Schlossberg Spätburgunder (Franken). Bold black fruit, elegant bramble tones, bristling acidity and fine tannins harmonize beautifully with both sweet and gamy elements of this dish.

• 1 package frozen puff pastry, defrosted
• 2 pounds apples, peeled, cored and cut into ½-inch cubes
• ¼ cup sugar
• Juice of 1 lemon
• 1 tablespoon rum
• ½ cup raisins
• 1 vanilla bean, split and scraped
• ¾ cup roasted walnuts
• Ground cinnamon, to taste
• Powdered sugar, to taste
• Vanilla ice cream

Heat oven to 350˚F. On baking pan lined with parchment paper, unfold puff pastry sheets and cover each with second layer of parchment. Place additional baking pan on top to prevent pastry from rising.

Bake for 15–20 minutes, or until browned. Let cool. Using a sharp knife, cut 8 squares or circles 3 inches in diameter.

Reduce oven heat to 325˚F. In a large bowl, combine apples, sugar, lemon juice, rum, raisins, vanilla bean scrapings, walnuts and cinnamon. Spread mixture on separate sheet tray and bake for 10–15 minutes, or until apples soften. Let cool to room temperature.

Place 1–2 spoonfuls of apple mixture on top of 4 pastry pieces. Top each with second layer of pastry. Dust with powdered sugar. Serve with ice cream. Serves 4.

Selbach-Oster 2015 Zeltinger Sonnenuhr Riesling Auslese (Mosel). For this sweetly spiced dessert, Klintworth recommends this late-harvest Riesling from the Mosel. With beautiful honey and dried apricot notes, and a refreshingly acidic finish, it’s “a master piece of German sweet wine,” he says.