Justin Bunch

Martinsgans (St. Martin’s Goose)

Goose was a common food of the Middle Classes from the Early Modern Period to the middle of the 20th century. Today it lives on mostly as a holiday dish for St. Martin's Day and Christmas, as typically associated with Catholic regions of Germany. This variation is a take on the most traditional version of the recipe. It is a simple roast with a wine sauce.

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Sirop de Liège or Belgian Apple Butter

Though it claims to be a product of the city of Liege, it is more broadly a regional product that can be found in the Dutch (Appelstroop) and German (Apfelkraut) speaking parts of the region as well. The version from Liege incorporates pears into the syrup instead of just apple. This recipe differs from the more traditional ones in that we add sugar. This is simply easier, and you could of course, add more fruit until the desired level of sweetness is achieved.


Carthusian Toast (Karthäuser Klöße)

This dish, similar to French Toast, dates back to the 16th century, perhaps even earlier. According to legend, it comes from the order of Carthusian Monks who practiced a strict vow of poverty and community service. It uses only ingredients that would have been easily accessible to anyone at the time, and the recipe requires no special knowledge or skills to prepare. While the Carthusian monks originated first in France, this dish appears to be from somewhere in Catholic Southern Germany, likely Swabia or Franconia.