Enjoy travel and meals in Ostfriesland
East Frisian tea with Kluntjes (pieces of white candy) is the local specialty. But as you may know, sea air makes one hungry. So if you whish to have a meal, put some fish on the table! Fresh crabs and fresh fish can be found everywhere. East Frisians like to eat well. You will find some surprising culinary events “à la carte”: Sole roulades with romanesco or filet from the dike lamb with Swede crust and fresh potatoes.
Another meal that belongs to the regional kitchen culture: Curly kale with Pinkel (a spicy smoked sausage) and Smoortaal (smoked eel) with Löffeltrunk (drinking schnapps from a round tin spoon). In the Marienstadt Jever the traditional brewery makes a strong Pils beer. Frisian pleasant bitterness mixed in a bottle. The cuisine is much like the Jever beer.
"Bontjesopp"
When a child is born in Ostfriesland, the father makes a „Bontjesopp”, often called “Kinndertön”, according to an old tradition. The recipe is: Mix 250 g raisins, 125 g candy sugar and 1 l of spirits, allow it to infuse a few days and then drink!
"Snirtjebraa"
Snirtjebraa probably is the most famous meat meal of the East Frisians. Fresh neck or shoulder roast from pork is heavily roasted and then braised in the roasting pan. Our tip: In the winter season ask for Snirtjebraa on the menu of the day.
Kale trips
A special pleasure for groups: A cabbage trip with curly kale meal. First, you play a game of “Boßeln” out in the frozen and fresh winter air, then take an extensive walk. After the meal, one guest pair is honored as kale king and kale queen.
Jever beer
Jever beer comes from Jever! Founded in 1848 as a small private brewery at Jever, today the Ostfriesen brewery of Jever stands for traditional brewery art at the highest quality. You can get an excellent behind the scenes look with a guided tour through the brewery.
Jeversche Leidenschaften (Passions of Jever)
These crunchy pretzels made of flaky pastry with plenty of sugar are great with tea.
Recipe for "Ostfriesentorte" (East Frisian cake)
Ingredients
6 eggs
200 g sugar
1 p. bourbon
vanillin-sugar
6 tablespoon hot water
125 g wheat flour
125 g thickening agent
1/2 p. baking powder
1 pinch of salt
4 tablespoon stock of spirit raisins
Coating
2 - 3 cups of spirit raisins,
600 ml cream
3 p. cream stiff
6 tablespoons stock of spirit raisins
Directions
Separate yolk and egg-white. Beat to a fluffy egg yolk with sugar and vanillin sugar, add hot water. Mix flour and thickening agent with baking powder and salt. Sieve all on the cream and stir. Beat stiff egg white and fold it in, add 4 tablespoons stock of spirit raisins. Put paper into spring-pan. Fill mixture into the form and bake it at 170 degrees for 30 minutes. Cut the cooled down sponge flan base two times in horizontal direction. Beat cream and cream stiff. Stir in 6 tablespoons of the stock. Smear the lower base with the third part of the cream and fill it with spirit raisins. Put the second flan base on it and do the same. Put the third base on it and smear and decorate the cake with cream.
Taken from „Ostfriesland kocht” (East Friesland is cooking): Van Pottjekiekers un Pottjeslikkers. Norden 1. Auflage 2004. ISBN 3-928327-53-4
