Germany Today: Holiday Fun with TOP

 

Munich's Christkindlmarkt with Annette Diepenbrock

Join Annette Diepenbrock of Goethe-Institut's Visitor's Program (some of you may recognize her from your study tours!) as she visits the famous Christmas market in Munich. Annette will show us the sights, sounds, and goodies that come with a visit to a traditional German Christmas market. We'll see the Glockenspiel on Marienplatz and take a look at everything Munich has to offer during the holiday months.
 

Nicola Hofstetter

Nikki Phelps is a Northern-Virginia based baker and culinary instructor. Originally from Munich, Germany, she wrote a blog for many years exploring the art of cakes, pastries and sweet treats her home kitchen.

Her profession as a trained art therapist and her passion for baking blended naturally after moving to Virginia in 2016. When her day job as an event manager at the German Historical Institute Washington is done, she teaches workshops and classes on the art of Old World pastry baking, desserts and bread baking at the Fairfax County Public Schools Adult Education Program.

She will be baking the German cookie Pfeffernüsse (Peppernuts). This will be baked in a sped up fashion with steps such as cooling already completed. If you would like to bake along the recipe is below, but please note she will move more quickly than you can with the prep she will have done. She will be answering questions as we go along. If you have German baking stories, please share while we bake!

Recipe linked as PDF below!    

Talia BarNoy

Talia R. BarNoy (they/them) is a Queer Jewish writer from New York City who works in the museum field and co-runs the NYC Writer's Circle Reading Series. They have a love for strawberries, bagels, fencing, and archaeology. They controversially dislike potatoes unless in latke or soup form.

Want to join in on the cooking? Recipe below!
Ingredients

• 4 Idaho potatoes
• 2 small onions
• 2 eggs
• 1/4 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• corn or canola oil

Directions

1. Grate potatoes and onions in a food processor (or use a hand grater which takes longer)
2. Add eggs, flour, baking powder and salt and mix together
3. Use two frying pans to make cooking go faster
4. Put oil in the pan about 1/8 of an inch deep and heat on relatively high fire for about 2-3 minutes
5. Reduce fire to medium.
6. Using a large spoon drop spoonfuls of batter into the frying pans.  Flatten with the back of the spoon.
7. Cook until the outside potatoes are well done -- about 3-5 minutes per side.
8. They take more cooking time than pancakes because you want to make sure the potatoes are cooked through -- and you want them to be nice and crispy.
9. When done, put finished latkes on a dish covered with a paper towel to remove some of the oil.

 

TOP Alumni

If you are a TOP alum and would like to stay and chat with other alums, you are more than welcome to. We will keep the Zoom open for you all to connect and catch up.