1. Drinks

2. Food
    Sweets 

3. See also

4. References

Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cooking,^[1] with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine,^[2] with wines and ciders, sauerkraut and handkäse with onions and vinegar popular.

Drinks

The Rheingau, which overlaps with western Hessen, is one of the main wine-growing regions in Germany, and the smaller Hessische Bergstraße region produces dry wines popular in South Hesse. Cider is also widely drunk, especially in the Frankfurt-am-Main area. The local Apfelwein ("apple wine", known as Ebbelwei or Ebbelwoi in the Hessian dialect) is traditionally served from a large clay jug called a Bembel and drunk from a glass with a diamond pattern called a Geripptes ("ribbed").^[3] Other popular sour drinks include Speierling – Apfelwein with service tree berries added – and Mispelchen, a glass of calvados or apple brandy served with a medlar.^[4] Hessen also includes a number of breweries, with local brands tending to dominate the market in each area.

Food

Handkäse, a strong sour milk cheese, is associated with the Frankfurt area, where it is often served "mit Musik" ("with music")—a dressing of vinegar, onions and often a bit of caraway—the "music" referring to the flatulence brought about by the raw onions.^[5] Another dish traditional to Frankfurt is the green sauce (Grüne Soße or locally Grie Soß)—a mixture of herbs, eggs, oil and vinegar—which can be served with boiled eggs, potatoes or meat.

Outside the Rhine-Main area, the north Hesse town of Kassel has its Ahle Wurst, an air-dried or smoked sausage; Speckkuchen, a bacon quiche; Weckewerk, a brawn sausage; and its Duckefett - a sauce of bacon, onions and cream.^[6][7]

Moreover, Kassel and Northern Hesse are known to have their own variety of or special recipe for Grüne Soße (Green Sauce), which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt and sliced boiled eggs. It differs in both appearance and taste.^[8]

Sweets

Although the area is not known for its sweet recipes, Bethmännchen are popular in Frankfurt at Christmas time, and Haddekuche, a form of hard gingerbread scored like a Geripptes, is a traditional accompaniment to Apfelwein.^[3]

Schmandkuchen, a flat tray-baked cake consisting of a sponge-mixture bottom topped with a thick layer of sour cream/smetana (called "Schmand" in German) and traditional whipped full-fat cream, spread generously with loose sugar and cinnamon before being served, is a favored and well-known dessert all over the state, in Northern as much as in Southern Hesse.

See also

• German cuisine
• Frankfurt-am-Main#Culinary specialties

References

• Scandinavia (etymology)
• Scandinavian
• Scandinavian Airlines
• Scandinavian Airlines Flight 686
• Scandinavian Airlines Flight 751
• Scandinavian Airlines Systems
• Scandinavian Airlines System (SAS)
• Scandinavian Airline Systems
• Scandinavian America Line
• Scandinavian civilization
• Scandinavian clan
• Scandinavian coastal conifer forests
• Scandinavian countries
• Scandinavian Cross
• Scandinavian cross
• Scandinavian Defence
• Scandinavian Defence Union
• Scandinavian defence union
• Scandinavian Defense Union
• Scandinavian dialect
• Scandinavian Enterprise Open
• Scandinavian folklore
• Scandinavian History
• Scandinavian history
• Scandinavian Institute of Comparative Vandalism