Difference between revisions of "Obatzda"
From MunichBeerGardens.com
(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…') |
m (Text replacement - "<!--<ads media=responsive></ads>-->" to "<ads media=responsive></ads>") |
||
| (18 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
| − | '''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.''' | + | '''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 own creations.''' |
{| class="imageTable" | {| class="imageTable" | ||
|- | |- | ||
| − | |colspan="3" | [[File:Raeuber-Kneissl- | + | |colspan="3" | [[File:Braeustueberl Weihenstephan 029.jpg|600px]] |
| + | |- | ||
| + | |[[File:Raeuber-Kneissl-Garten 011.jpg|196px]] | ||
| + | |align="center"|[[File:Obatzda 001.jpg|196px]] | ||
| + | |align="right"|[[File:Zur Einkehr Solalinden 003.jpg|196px]] | ||
|} | |} | ||
| − | 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 | + | 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 beer 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 == |
| − | + | <!--<ads media=g336x280></ads>--> | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | + | 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 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. | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | + | <ads media=responsive></ads> | |
| − | + | [[de:Obatzda]] | |
Latest revision as of 19:58, 29 June 2023
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 own creations.
| ||
|
|
|
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 beer 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 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.
