Get into the spirit with this article about the delicious, culinary side of German Christmas Markets, written by Suzanne Corbett, Real Food Traveler’s award-winning Food History Editor.

Save this article and recipes to Pinterest to help you plan to attend a German Christmas Market or at least bake at home. Graphic by RealFoodTraveler.com.

Savoring German Christmas Markets

Christmas has a German accent. At least it does for anyone raised with Christmas trees and gingerbread, and those who have shopped German Christmas markets.

German Christmas Markets, the ultimate holiday pop-up, draws hundreds of thousands to dozens of cities throughout Germany and beyond. From small villages to metropolitan hubs, Christkindlmarkts offer unique experiences where one can shop, eat, drink and make merry.

Best yet, each location offers its own food and drink specialties. Seasonal specialties as Nuremberg’s Christkindlmarkt’s bratwurst, a wurst with a history.

Nuremberg style bratwurst, also known as rostbratwurst, is a mild pork-based sausage scented with marjoram. Small in size – seven to nine centimeters long- Nuremberg brats were mandated in 1497 to be small enough to fit through the keyholes of the city gates and pubs. Today’s rostbratwurst are slightly longer and has a delightful juicy snap when bitten into. Indulging in Nuremberg brats at its Christmas market is a must addition to any gourmand’s bucket list.

Dresden’s Chriskindlmarkt is famous for its fruit studded buttery rich Christmas Stollen. The original 14th century recipe wasn’t that fancy. Reflecting the advent abstention of the time from butter and milk, which was restricted by the Catholic Church. The recipe began to change after the 1491 “Butter Letter” sent to Pope Innocent VIII asking for dispensation, which was granted. The result, Dresden Stollen evolved into the butter ladened, fruit and nut combination that is baked occasionally with marzipan before it’s covered in a blanket of powdered sugar.

Germany’s smaller medieval towns also have their baked specialties. Koblenz and Trier, and the storybook village of Rüdesheim, are filled with smells of fresh baked breads, gingerbread and lebkuchen, the quintessential must have Christmas cookie/cake. Lebkuchen, an almond and honey cake spiced like gingerbread is often embossed with intricate patterns from hand cut wooden molds or simply cut into hearts. These hearts are decorated and laced with ribbons making it easy to hang on the tree along with another favored German spice cookie, Cinnamon Stars.

Hungry for more? Try this recipe for Rudesheim Coffee from Viking River Cruises.

On the savory side, an unexpected grab and go treat I discovered at the Koblenz Christmas Market are Weihnachtsmarkt Champignons (Creamed Mushrooms). Enrobed in a creamy garlic sauce and served hot, creamed mushrooms are a traditional dish featured at Christmas markets throughout Germany I found best paired with a brat and a cup of white wine gluhwein.

While it’s too late to shop and eat your way through Germany’s Christmas Markets, look around. Chances are there are Christmas Markets to visit celebrating German traditions near you. Those in the Midwest where countless Germans settled have many pop-up Christkindlmarkts.

Chicago’s Chriskindlmarket is one of the most authentic German markets found in the U.S.

Don’t overlook smaller markets, which I find to have as much charm as those in small Old World German villages. Places like Frankenmuth, Michigan, home to Bronner’s Christmas Wonderland, is a Bavarian stylized village. Carmel, Indiana, Christmas Market is a standout for foodies offerings a variety of unique winter treats as Bamstrieze (cylindrical Chimney Cakes) and Raclette. A Swiss German dish of melted cheese served over bread or potatoes.

Finally, if you love to mix southern hospitality with German traditions check out the Christmas Markets in New Orleans, Luisiana; Helen, Georgia; Denver, Colorado; and Tullahoma, Tennessee. To discover more German Christmas markets throughout the U.S. visit GermanyInUSA, a website produced by the German Embassy in Washington. D.C. And to plan a Christmas Market trip to Germany visit historicgermany.travel and South-West Germany.  

Hungry for more? Discover the Joys of Denver, Colorado’s Mile High Holidays.

To sample a taste of a German-style Christmas here are a few recipes to make and share and Santa Claus.

Cinnamon Stars

Makes about 2 1/2 dozen small cookies.

Ingredients:
5 egg whites
2 1/4 cups finely ground almonds
2 cups powdered sugar, sifted
2 tsp ground cinnamon
1 TBS kirshwasser (also known as kirsh)

Directions:
Beat egg whites until stiff peaks form.

Gently fold in powdered sugar and set aside one cup of the egg/sugar mixture. Fold almonds, cinnamon and the kirshwasser.

Let the dough rest, covered, for an hour in the refrigerator.

Cover work surface with sugar and roll out the chilled dough to a 1/4-inck thickness.

Cut into stars. Cover each star evenly with reserved egg/sugar mixture.

Place on an ungreased or parchment lined cookie sheet and let unbaked cookies dry overnight (6 – 8 hours).

Bake at 425 degrees for 5 minutes.

Cookies can be iced with white royal icing or a simple sugar glaze if desired.

Photo courtesy of Canva.

Hungry for more? Get our best cookie recipes from our travels.

Dresden Christmas Stollen

Makes two large or four small stollens.

Ingredients:
1 cup raisins
1 1/2 cups mixed fruit & peels
1/2 cup dark rum or brandy
2 pkgs. yeast
1/4 cup warm water
1 cup warm milk
3/4 cup sugar
5 cups flour
1/4 tsp salt
1/4 tsp cardamon
2 lightly beaten eggs
1 tsp lemon rind
1/2 tsp almond extract
1 1/2 sticks butter, room temp
1 cup chopped almonds
2 TBS flour
powdered sugar

Ingredients:
Soak fruits in rum for an hour. Dissolve yeast in water with 1/2 teaspoon sugar. Let stand in warm place 3 or 5 minutes.

In a large mixing bowl pour milk, and then add 3/4- cup sugar, flour, salt and cardamom. Stir in yeast mixture. Add eggs, rind and extract.

Break off small pieces of butter and beat into dough. Knead dough for 10 minutes.

Drain fruit and pat dry. Place in a bowl with almonds and toss with the 2 tablespoons flour.

Knead into dough. Let dough rise, punch down and divine in half.

Roll each piece into a rectangle about 10×16 inches. Brush with melted butter and fold into thirds. Tuck ends under and place on a greased or parchment lined baking sheet.

Let rise until doubled. Brush with egg wash and bake at 350 for 45 ñ 55 minutes.

Christmas Stollen photo courtesy of Canva.

Hungry for more? Get the do’s and don’t’s of enjoying Stollen.

Weihnachtsmarkt Champignons (German Creamed Mushrooms)

Makes two large, 4 small servings.

Ingredients:
½ pound small white button mushrooms
2 TBS butter
½ cup minced onion
Salt and pepper to taste
1 clove garlic
1 cup 40% heavy cream
½ tsp dill weed
Salt to taste

Directions:
Sauté mushrooms and onions in butter over a medium heat until browned. Add in garlic and cream.

Cook to heat through, then season with the dill weed and salt.

Serve as a small plate appetizer or as a side dish with roasted or grilled meats.

-By Suzanne Corbett, Food History Editor, RealFoodTraveler.com

Hungry for more? Read about Suzanne’s recent award with RealFoodTraveler.com.