00:30Traditional German roasted goose, mulled wine, and bread hearts
00:38Christmas is one of the most beautiful and favorite holidays in Germany,
00:43so Germans' preparations are very substantial and thorough.
00:48Those were Germans who presented such an impractical but such a merry and joyous custom of a Christmas tree decoration.
00:55More precisely, it was Martin Luther, the great Protestant and religious reformer.
01:02According to the legend, during the Christmas of 1588,
01:06English Queen Elizabeth I had been eating roasted goose
01:10when she was informed about the crushing defeat of the invincible Armada of Philip II of Spain.
01:16Being happy about this fact, she thought of roasted goose to be a good sign
01:21and proclaimed it to be a Christmas dish.
01:24It was England where the custom to cook a roasted goose for Christmas had begun
01:29and was spread all over Europe.
01:31The Bird
01:521. Check and clean the outside and inside of the bird and remove any giblets.
02:032. Rub the bird with salt from outside and inside.
02:072. The filling
02:143. Cut the bread rolls into small cubes
02:184. In the large bowl, mix the bread rolls, eggs, chive, and milk
02:284. Season with salt and pepper
02:354. Stuff the inside of the goose with bread roll mixture
02:435. Make sure that you sew shut the opening of the goose
02:526. Place the bird in the cold oven on a wire rack, breast down.
03:006. In this way, the fat will drain into the tray below.
03:097. Turn the oven to 160 degrees and set the timer for 45 minutes.
03:147. After this time, remove the fat, keep it, from the tray and pour one glass of water into it.
03:278. Let the bird roast for another 45 to 50 minutes and repeat the process another two times.
03:469. Keep the fat with juice in the freezer.
03:4810. The tray in the oven will contain fat only when you remove it after the first 45 minutes of roasting.
03:5410. The next two times, the goose will give up the juices as well.
03:5810. After three hours, turn the bird upside down and roast it another one and a half hours.
04:0711. 15 minutes before taking out the bird, brush the skin with very cold water for the skin to be shiny and crispy.
04:2311. Remove the bird from the oven, take out the filling and make sure there are no threads.
04:3811. The sauce.
04:4411. Take out the fat with the juice from the freezer and separate fat from juice.
04:5812. Place the juice in the casserole, add cherry juice and cranberries and thicken it, for example with butter and flour mixture.
05:1012. Season it with salt, pepper, and sugar.
05:1713. Season it with salt, pepper, and sugar.
05:2314. Serve the bird with red apple cabbage and potato dumplings.
05:3914. German glühwein.
05:4414. The first recipes of close to the mulled wine drink were known in ancient Rome.
05:5015. In those times, wine was mixed with various spices but was never warm.
05:5515. The recipe of the German glühwein was meant to be the classical one.
06:0015. Glühwein in German means hot wine or blazing wine.
06:0415. Such a literal and meaningful name of this drink is mentioned first in the Middle Ages.
06:0915. But there are no authentic data which confirm its origin and recipe creation.
06:1415. Although it was Germany where there has recently been found the oldest handwritten recipe of the mulled wine dated back to 1843.
06:2216. Combine the water and sugar in a large non-reactive saucepan and boil until the sugar has completely dissolved.
06:3816. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice.
06:4516. Simmer until a fragrant syrup forms, about one minute.
06:5516. Reduce the heat further and add the wine.
07:0117. Let it barely simmer for at least 20 minutes, but up to a few hours.
07:0617. Keep an eye out so that it doesn't reach a full simmer.
07:1417. Strain and serve in small mugs.
07:2118. Adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
07:3018. Lead kucheners or bread hearts.
07:3718. Local history in Nuremberg relates that Emperor Friedrich III held a Reichstag
07:4318. Held a Reichstag here in 1487, and he invited the children of the city to a special event where he presented
07:5018. Lebkuchen, bearing his printed portrait to almost 4,000 children.
07:5518. Historically, and due to differences in the ingredients, Lebkuchen is also known as honey cake or pepper cake.
08:0319. Bring the butter, honey, sugar, cocoa powder, and red spice mix to a boil in a medium-sized saucepan.
08:1320. Boil for several minutes until the sugar dissolves, then remove from heat and cool slightly.
08:2420. Sift the flour with the baking powder and salt into a bowl.
08:3420. Make a depression in the bowl and add the egg.
08:4920. Pour the honey mixture over the flour and mix on low speed until a ball of dough can be formed.
08:5621. The ball of dough might still be shaggy, but will form a smooth dough as it cools down, so do not add extra flour.
09:116. Wrap the ball of dough in plastic wrap and put in a safe place at room temperature for 4 to 48 hours.
09:20This dough should rest overnight before baking for best results.
09:2420. Bake the cookies.
09:2620. Heat the oven to 350.
09:3120. Roll out half the dough to half-inch thickness on a lightly floured board.
09:3721. Use a large heart-shaped cookie cutter or your own template to cut out large heart-shaped cookies.
09:4921. Use a large heart-shaped cookie cutter or your own template to cut out large heart-shaped cookies.
10:0222. If you want to hang these hearts from a ribbon,
10:0622. Create one or two holes about 3 quarters of an inch below the rim of the cookie before you bake it.
10:1223. Repeat with the rest of cookie dough.
10:1624. This dough does not re-roll well, so take care to roll it into the right size the first time.
10:2225. Place the cookies on a parchment-lined cookie sheet and bake 20 to 25 minutes or until the cookies are set in the middle and lightly browned on the bottom.
10:3326. Bake the trim scraps to use for practice decorating.
10:3727. Let the cookies cool completely on the baking sheet.
10:4327. Let the cookies cool completely on the baking sheet.
10:4728. They will harden as they cool.
10:4929. Although they are edible, this dough is most often used to make decorative cookies that are hung on the wall or around the recipient's neck and are seldom eaten.
10:5928. Use tinted royal icing to decorate the cookies.
11:0429. You only need about half of the recipe, but you will want to practice decorating with your baked scraps and you might want to use several colors, so make the whole batch.
11:1429. Tint some of the icing in a separate bowl using normal food coloring.
11:1929. If the icing is not completely tinted, you can create swirls of lighter and darker colors as you pipe it.
11:2630. Place the icing in a decorator bag with a leaf tip attached to make the border.
11:3230. Use a writing tip for the words.
11:3530. Find out more about filling and using pastry bags here.
11:3931. Decorate as you like.
11:43It is traditional to write cute sayings in the center and give the cookies to people you like.
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