German

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

This lightly sweet brioche is the coffee cake of Alsace (where it is also known by its German name, kugelhopf). It can be baked in an eight- or nine-cup crown-shaped kouglof (or kugelhopf) mold, a fluted ring mold, or a tube or Bundt pan. While the cake is best on the same day it is baked, leftovers are delicious toasted.

A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant—and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

This German drink, called Grossmutters Punsch (Grandmother's Punch), is usually enjoyed warm at midnight on Christmas Eve. It can also be served as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

Can be prepared in 45 minutes or less.

This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia.

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

This ice cream is served with a hazelnut torte at Die Quadriga in the Hotel Brandenburger Hof.

Bake some of these for the holidays, too.

The German plum harvest is celebrated every year with a festival in Bühl in the southwestern part of the country. In this simple German dessert, cake batter is covered with wedges of fall plums; a sprinkling of cinnamon sugar bakes into a crunchy topping.

Mrs. Alvin Schreiner and her mother, Mrs. Lackner, were old-time German cooks. Everything they made was a work of art. This pea soup recipe came from them and is one of our favorites. Do not omit the bacon fat; it is the secret ingredient.

Can be prepared in 45 minutes or less.