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German Platter

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I am seeking ideas for a German lunch platter (similar to photos attached) - taken in Munich.

I am not certain about the names of cheeses and dips but any suggestions would be great. One of the dips I had in Muncih was a crunchy potato dip which is served topped with salt & pepper. I have no idea what it is called?!

So far I am thinking:

Shaved & Whole radish
cheeses
dip (potato as mentioned above) and/or other
boiled egg
cold meats
pretzels
assorted rye bread
Garnish with lettuce

Any suggestions welcome:)

 
 
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  1. maybe it was a potato spread? in German it's called "Erdäpfelkas".

    i love 'snack time' ('brotzeit'/'vesper') in southern Germany. i remember these common bits on a platter (some you've already mentioned):

    smoked ham, (schinken)wurst, brawn (both white and red kinds if possible), course pate^, obazda (a mixed cheese).

    5 Replies
    1. re: Pata_Negra

      Obatzta: 250g ripe camenbert, 75g softened butter, 1 small onion finely chopped or grated, paprika, pepper salt and 2 spoons of beer. mash cheese with a fork and mix in butter and seasoning. You can add chopped parsley or cumin.
      You would serve this with large pretzels. Radi a long white root similar to Daikon is often served with cheese, bread and beer. It is sliced thinly and salted.

      1. re: mrs.fraggle

        My German father would make something similar to what is descriped above but he did not use paprika or beer or salt or pepper, all would have been a welcome addition.....

        Mandarin - the types of platters I remember our German relatives putting out were always a mix of whatever was in the house at the time so I don't think there is a "wrong" way to do it.

        Meats and cheese always were the main component. I remember small dishes of pickles (sweet) as well as pickled veggies (I hated these) Someone must have loved pickled celery root because my dad always had it in the house.

        I miss schinken. I haven't had it in years.

        1. re: mrs.fraggle

          Don't forget the pickles. Pickled red onions, beets, and sweet gherkins. Mettwurst and teewurst. Hard crusty brotchen. And please go online and get some authentic mustard. The brand that comes in toothpaste tubes is the real deal.

          1. re: INDIANRIVERFL

            Hard crusty brotchen. And please go online and get some authentic mustard. The brand that comes in toothpaste tubes is the real deal.

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            Oh boy, this is really bringing back the memories. I haven't had good brotchen since my last trip to visit family 17 years ago.

        2. re: Pata_Negra

          Yes - Erdapfelkas sounds like the one (I looked up a few recipes)
          And the Obatzta sounds a great idea (I had something similar in Prague called "Beer Cheese")
          Great ideas here. Giant pretzels; yum!!