Flavors of Germany

Lower Saxony and Schleswig-Holstein (Northeast, below Bremen)

Did you know that the town of Lübeck is the birthplace of marzipan? History recounts that a baker from Lübeck invented this sweet treat during a great famine in 1407. He had only four ingredients left in his pantry: sugar, almonds, eggs and rose water. Flour had long since disappeared. He worked the ingredients together to make a paste that he fashioned into shapes to cheer up the hollow-eyed children. Since that time, this almond paste has become a beloved tradition. Tourists can even take a short course in marzipan making in numerous candy shops, the most famous of which is J. G. Niederegger which has been in the same location for seven generations.

Some specialties:

• Aalsuppe: sweet and sour soup of eels, prunes, pears, vegetables, bacon and seasonings
• Labskaus: a sailors’ dish made with beef, pork and salted herring, served with potatoes and beets, accompanied by fried eggs and cucumbers.
• Buntes Huhn: salt meat served on assorted vegetables