Difference between revisions of "Obatzda"
(Created page with ''''Obatzda - also ''Obatzter'', ''Obazda'', ''Obazde'' or ''Obazd'n'' - is a piquant cheese specialty, which is an integral part of any Bavarian beer garden. This classic beer ga…') |
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The original Obatzda recipe was created in the [[Bräustüberl Weihenstephan]] in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning pint guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden. | The original Obatzda recipe was created in the [[Bräustüberl Weihenstephan]] in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning pint guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden. | ||
| − | == Obatzda | + | == Original Obatzda recipe of the Bräustüberl Weihenstephan == |
| − | + | For 1 kg Obatzda one needs: | |
| − | * 1 kg Brie | + | * 1 kg Brie cheese |
| − | * 70 g | + | * 70 g butter |
| − | * 150 g | + | * 150 g cream cheese |
| − | * 120 g | + | * 120 g onions |
| − | * 5 g | + | * 5 g paprika |
| − | * 1 | + | * 1 pinch of ground cumin |
| − | * 1 | + | * 1 pinch of salt and pepper |
| − | * 10 cl Weihenstephaner Vitus Weizenbock | + | * 10 cl Weihenstephaner Vitus Weizenbock or Weihenstephaner [[Weißbier]] (wheat beer) |
| − | + | Process the Brie to a mass (possibly use a meat grinder). Add the butter, cream cheese, chopped onions and paprika. Season with cumin, salt and pepper. | |
| − | '' | + | '' Serving suggestion:'' Place the Obatzda with an ice cream scoop on a breadboard. Garnish with red onion, chives, lettuce and/or pretzel sticks. |
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Revision as of 05:14, 11 June 2012
Obatzda - also Obatzter, Obazda, Obazde or Obazd'n - is a piquant cheese specialty, which is an integral part of any Bavarian beer garden. This classic beer garden meal comes in countless variations. Some beer gardens are famous for their creations.
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The original Obatzda recipe was created in the Bräustüberl Weihenstephan in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning pint guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden.
Original Obatzda recipe of the Bräustüberl Weihenstephan
For 1 kg Obatzda one needs:
- 1 kg Brie cheese
- 70 g butter
- 150 g cream cheese
- 120 g onions
- 5 g paprika
- 1 pinch of ground cumin
- 1 pinch of salt and pepper
- 10 cl Weihenstephaner Vitus Weizenbock or Weihenstephaner Weißbier (wheat beer)
Process the Brie to a mass (possibly use a meat grinder). Add the butter, cream cheese, chopped onions and paprika. Season with cumin, salt and pepper.
Serving suggestion: Place the Obatzda with an ice cream scoop on a breadboard. Garnish with red onion, chives, lettuce and/or pretzel sticks.
