Philadelphians are passionate about food. The dynamic restoration that continues to flourish in the city is proof of this. Varied cuisines include everything from classic American and traditional ethnic dishes to experimental fusion dishes that wow the palate. Home to cheesesteak, historic markets and some of the best fine dining restaurants in the country, the city also has countless comfort foods, the memory of which will have you planning a trip home before you even get home.
Much of the credit for Philadelphia’s diversity in the culinary space goes to the various ethnicities that call this place home. The recipes shared below represent our German ancestry with some of the first German settlers arriving in the city from the late 1600s onwards, so it’s no surprise that authentic German Christmas markets can still be found at Love Park, every year.
While the vast array of local delicacies (seasonal and otherwise) will inspire you to take a food tour of Philadelphia, until then, some of the city’s staples can be enjoyed from afar. Elwood Restaurant, which shared these seasonal recipes with us, also celebrates these rich Philadelphia culinary traditions. A BYOB restaurant located in Fishtown, Elwood thrives on organic, local ingredients in dishes that honor the town’s foodie heritage.
Check out two of these vacation favorites that cherish Pennsylvania’s German heritage.
For 1 standard 9″ tart pan
● 7 apples, cored and sliced
● 1 cup brown sugar
● 2 teaspoons ground cinnamon
● 1 teaspoon of nutmeg
● 2 tablespoons cornstarch
● Pinch of salt
● ½ butter cut into very small cubes
● 1 ½ cup flour
● ½ cup of sugar
● ½ teaspoon of salt
● Set the oven to 350F.
● Roll out the pie dough and line the mold with the dough.
● In a large bowl, combine apples, sugar, spices, salt and cornstarch. Press the mixture into the pie pan.
For garnish :
● In another bowl, mix the flour, sugar and salt. Then fold in the butter by cutting it into the dry ingredients using a fork, pastry cutter or by rubbing it in with your hands.
● Distribute this mixture evenly over the pie.
● Bake the pie for about 45 minutes or until the apples are tender and the juices are thick and bubbly. You want to make sure the filling is hot and bubbly so the cornstarch can set. Once paid, enjoy the delicious pie and thank us later!
Baked ham with sauerkraut
● 4 small apples, thinly sliced
● 1 stalk of celery, thinly sliced
● 2 small onions, julienned
● 1 1/2 sauerkraut
● 2 cups of white wine
● 8oz. Butter
● 2 teaspoons of caraway seeds
● 1 teaspoon of salt
● 2 whole hams
● 2 cups brown sugar
● 1 teaspoon of cinnamon
● 1 teaspoon of nutmeg
● ½ teaspoon allspice
● ½ teaspoon of cloves
● ½ cup cider
● In a large saucepan, sauté the onions and celery in the butter. When they are soft, add the apples and caraway seeds, cook for 3 minutes then add the white wine. Reduce the wine by half then put it in a casserole dish.
● Mix the brown sugars and spices with the water. You want it thick and not too loose. Spread this mixture over the ham. Place the ham over the sauerkraut in a casserole dish and bake at 350F for about 45 minutes or until the ham is heated through. Slice the ham and serve.
Hope you enjoy these delicious treats and after unleashing your inner chef, don’t forget to post a photo to your social media handles by tagging @discoverphl on Facebook and @discover_phl on Instagram.
For more information about Elwood, visit their website www.elwoodrestaurant.com