Wiesbaden food preparations are inherent of the Hesse cuisine, the cuisine of the state of Hesse of which Wiesbaden is the capital. The region's cuisine follows indegenous local ideas as well as external influences. Popular recipes include- Blechkuchen a type of sheet cake, Streuselkuchen a sheet cake topped with plums, Haddekuche a type of gingerbread and Apfelwein an alcoholic beverage.
Historical and Cultural Influences on Wiesbaden Cuisine
The food of Wiesbaden developed since the formation of Hesse post the world War II. The cooking influences of the cuisine come largely from that of the surrounding regions of Thuringia (Thüringen), Franconia (in Bavaria) and Rhineland-Palatinate (Rheinland-Pfalz). Wiesbaden food preparations developed by the usage of mostly locally available ingredients, which are few in number.
Ingredients Commonly Used in Wiesbaden Foods
Commonly used vegetables in the cuisine include potatoes majorly besides cabbage, onions, beans, and asparagus. Beef and pork are the meats majorly used for making sausages. Being a wine making center, the region is famous for its variety of grapes.
Traditional Wiesbaden Recipes
Kassler Rippchen or Smoked Pork Ribs are made using small cuts of pork that are smoked and made to ripen in salt solution.
Frankfurter Kranz is a type of cakw containing marmalade and butter cream in the filling and frosting if almonds and caramelized cherries on butter-cream.
Zwiebelkuchen is a savory preparation where a thin sheetcake is covered with onions, sour cream, crea , bacon and eggs.
Kreppel also known as Berliner is a type of donut made by deep frying sweet yeast dough.