21 pennsylvania dutch recipes

Light Pennsylvania Dutch cheesecake with low-fat cottage cheese and beaten egg whites for cloudlike texture. Sinks in the middle to cradle fresh berries or peaches.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

Pennsylvania red cabbage braised in vinegar and brown sugar with apples and caraway seeds. A sweet-tart Pennsylvania Dutch side dish that pairs perfectly with pork roast, sausage, and schnitzel.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.

Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.