Munich at Christmastime and Chili and Cornbread

Winter has finally made it to Munich. The Christmas spirit has taken over the city. Weihnachtsmärkte (Christmas markets) are all over. They are great, I don't want the season to end! Munich itself has quite a few, Marienplatz being the most popular (and definitely my favorite) and a few of us visited Germany's most famous market in Nürnberg. Personally, I prefer the one in Munich, it just feels like home! The Christmas markets have a huge selection of handmade goods like nutcrackers and Rauchermännchen and of course a variety of amazing German street food. Riesenbratwürste served in an entire baguette, Bratwurst- and Leberkäsesemmeln, Rahmbrot (flatbread with a cream sauce and toppings), etc. The warm gebrannte Mandeln (sugar roasted almonds) are definitely our favorite sweet snack. There is nothing quite like being at the Christmas market in the snow with a glass of Glühwein: a sweet, warm, spiced wine. The first time I tried it I wasn't quite sure how I felt about it, but now I'm dreading the end of the Christmas and Glühwein seasons! Glühwein comes in several varieties, the normal red wine, normal with a shot of either amaretto or rum, or white Glühwein. There are also special Weihnachtsbiers, Feuerzangenbowle and Eierpunsch. Of those, I've only tried the Eierpunsch and was honestly not impressed! I was expecting a sort of eggnog like drink but it was some kind of egg liqueur with whipped cream, I'll stick to the Glühwein!  

Riesenbratwürste

Gebrannte Mandeln

German winter days can be pretty tough. It is starting to get very cold and the sun starts to go down before 4pm Aka comfort food weather!! I decided to make a totally American (particularly southern) dinner after a day of shopping in the christmas markets. Turkey and Black Bean Chili with homemade cornbread; it really hit the spot! The chili itself is very healthy; it's made with lean ground turkey instead of beef and vitamin rich black beans. I can't say the same about the cornbread, however. It's made with sour cream and a bit of buttermilk and best served with fresh honey butter. Neither chili nor cornbread is very well known in Germany.  I couldn't find chili powder so I just made it with paprika, cayenne pepper, cumin, salt and pepper.  It seemed to work well!  This was definitely the perfect meal for a cold evening.

  

Turkey and Black Bean Chili 

1Tbsp Olive Oil

2 c finely chopped red pepper

1 c chopped onion

½ c finely chopped carrots

2 lg garlic cloves minced

4 tsp chili powder

2 tsp ground cumin

1 lb ground turkey breast

2 cans black beans, rinsed and drained

3 c canned no salt chicken broth

1 small can of tomato paste (or to taste) 

Heat oil in large saucepan over med heat.

Add pepper, onion, carrots and garlic; sauté until

tender about 12 mins.  Add chili powder and cumin.

Stir to blend.  Increase heat to med high and add turkey.

Break up the meat and sauté until no longer pink. 

Add beans, broth & tomato paste.  Bring to a boil.

Reduce heat and simmer until liquid thickens.

Season with salt and pepper.

Top with sour cream and shredded cheese.  

Sour Cream Cornbread 

Marcus Samuelsson

1 cup (125 g) all-purpose flour

1 cup (145g) yellow cornmeal 

2 Tablespoon (25 g) sugar 

2 teaspoons baking powder 

dash of cayenne or hot paprika (to your taste, about 1/2tsp) 

1/2 tsp salt 

1 large egg, slightly beaten

1 cup sour cream 

1/3 cup buttermilk 

2 T olive oil 

Preheat the oven to 400 F (about 210 C).  Generously butter a 9x5 loaf pan. 

Combine the dry ingredients in one (larger) bowl, whisk to ensure everything is well mixed.  

In a smaller bowl whisk together the wet ingredients.  

Stir the wet ingredients into the dry ones, mixing until just combined.  (Over mixing at this step will make for denser bread).  

Spread the batter into the prepared pan and bake for about 25 minutes.  




Guten Appetit!