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Pennsylvania Dutch Cuisine |
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Pennsylvania Dutch cuisine is referred to the regional foods of Pennsylvania Dutch who are descendants of German-speaking settlers. The cuisine of Pennsylvania Dutch has had a significant influence on Central and Southeastern Pennsylvania which were the original regions where the descendants had first settled. Corn is used to prepare many of the dishes of Pennsylvania Dutch such as cereals, as stuffing for meat products, omelets, fish cakes, and waffles. Another characteristic of Pennsylvania Dutch cooking is that cooks often used food ingredients normally discarded, such as pig organs and watermelon rind. Pennsylvania Dutch cuisine follows an old custom known as “seven sweets and seven sours” which means that everything should be well balanced.
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The highlight of Pennsylvania Dutch cuisine are its wide variety of cakes, pies and several baked items which are mixed with fruits, nuts, raisins and other crunchy ingredients. Some of the authentic Pennsylvania Dutch foods include Amish Friendship Bread, Scrapple, Pickled beet eggs, Schnitz un knepp, Chicken pot pie, Bova Shankel, Brown butter noodles, Chicken corn soup, Apple butter, Chow-chow, Cole slaw, Lebanon bologna and Pretzel. There are also some mouth watering Pennsylvania Dutch deserts such as Shoofly pie, Whoopie pies, Funnel cake, Fastnachts and Apple dumplings among others.
Pennsylvania Dutch cuisine is known to be truly satisfying and includes a variety of fruits, vegetables, cheese, chicken, ham, sausage, homemade noodles and pies. One of the renowned dish of Pennsylvania Dutch is Schnitz and Knepp which is a concoction of dried apples, ham and dumplings. Pennsylvania Dutch cuisine forms an important part of the American regional and fusion cuisine. Meals in the Pennsylvania Dutch families are served with sour condiments like sauerkraut and pickles and sweets like jellies and fruit preserves.
www.cookingtipshub.com provides information on American regional and fusion cuisine.
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