Holiday Traditions of Germany

"Froehliche Weihnachten"

Holiday Traditions in Germany

According to German legend, on Christmas Eve magical things happen—rivers turn to wine, animals speak to each other, tree blossoms bear fruit, mountains open to reveal precious gems, and church bells ring from the bottom of the sea. However, only those pure in heart can witness this Christmas magic. For everyone else, Germany offers a rich tapestry of Christmas celebrations, beginning on December 6th, St. Nicholas Day.

St. Nicholas Day – December 6th

On the eve of St. Nicholas Day, children in Germany place a shoe or boot by the fireplace. St. Nicholas, the patron saint of children, visits during the night. He carries with him a book of sins, which records the misdeeds of each child. If the children have been good, St. Nicholas fills their shoes with holiday treats like fruits, nuts, and chocolates. If they have been naughty, the shoes are filled with twigs as a gentle reminder to behave.

St. Thomas Day – December 21st

December 21st, the shortest day and longest night of the year, is celebrated as St. Thomas Day. In parts of the Sauerland region, those who wake up late or arrive late to work are given the humorous title of "Thomas Donkey" and are teased throughout the day. The day ends on a sweet note with the enjoyment of round, iced currant buns called Thomasplitzchen.

Christmas Eve Magic

In Germany, Christmas Eve is filled with anticipation and magic, especially for children. The Christmas tree, which originated in Germany, plays a central role. Traditionally, children are not allowed to see the decorated tree until Christmas Eve. While the children are kept busy in another room (usually by their father), their mother brings out the Christmas tree and decorates it with apples, nuts, candies, cookies, trains, angels, tinsel, family heirlooms, and candles or lights. Gifts are placed under the tree, and each family member receives a decorated plate filled with fruits, marzipan, nuts, chocolate, and biscuits.

The Christmas Eve Feast

When the tree is ready, a bell is rung, signaling the children to enter the magical Christmas room. Carols are sung, sparklers are sometimes lit, the Christmas story is read, and gifts are opened. Christmas Eve is also known as Dickbauch, meaning "fat stomach," because of the belief that anyone who doesn’t eat well on Christmas Eve will be haunted by demons during the night. The traditional Christmas Eve meal may include dishes like suckling pig, white sausage, macaroni salad, and regional specialties, along with the sweet cinnamon rice dish reisbrei.

Christmas Day Feast

Christmas Day in Germany brings a grand feast, typically featuring a plump roast goose. Dessert includes Christstollen, a long loaf of bread filled with nuts, raisins, and dried fruit; Lebkuchen, spiced gingerbread cookies; marzipan treats; and the famous Dresden Stollen, a moist, fruit-filled bread. This hearty banquet is a time for families to gather and celebrate the joy of the season.

Of Special Note: The Christmas Tree Tradition

The tradition of trimming and lighting a Christmas tree has its roots in pre-Christian Germany, where the tree symbolized the Garden of Eden. Known as the Paradise Baum (Tree of Paradise), the tree was decorated with fruit and eventually candles. Over time, cookies and other decorations were added, and the tradition spread to other countries. Charles Dickens once referred to it as "The Pretty German Toy."

Holiday Traditions in Germany

Video by DW News

Traditional German Holiday Recipes

German Christmas celebrations are marked by a variety of traditional dishes that bring warmth and flavor to the holiday season. From hearty main courses to festive desserts, these recipes are enjoyed by families across Germany during Christmas. Here are a few authentic German holiday recipes:

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1. Christstollen (German Christmas Bread)

Christstollen is a classic German Christmas bread filled with dried fruits, nuts, and spices, often dusted with powdered sugar. This moist, flavorful bread is traditionally enjoyed during Advent and Christmas.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/2 cup warm milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup candied orange peel
• 1/2 cup chopped almonds
• 1/4 cup rum (optional)
• Powdered sugar for dusting

Instructions:

1. If using, soak the raisins in rum for a few hours or overnight.
2. In a small bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
3. In a large bowl, mix the flour, sugar, cinnamon, and nutmeg. Add the yeast mixture, melted butter, eggs, and vanilla. Stir until a soft dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
5. Incorporate the raisins, candied orange peel, and almonds into the dough.
6. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
7. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
8. Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Once the bread has cooled, dust generously with powdered sugar before serving.

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2. Lebkuchen (German Gingerbread Cookies)

Lebkuchen is a traditional German spiced cookie, often enjoyed during the holiday season. These soft, chewy cookies are filled with warm spices and are sometimes topped with a thin sugar glaze or chocolate.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup molasses
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup finely chopped almonds
• 1/4 cup candied lemon peel, finely chopped
• Powdered sugar for dusting or glaze (optional)

Instructions:

1. In a medium saucepan, combine the honey, molasses, and brown sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg.
3. Stir the egg into the cooled molasses mixture, then add the wet ingredients to the dry ingredients. Mix until a dough forms.
4. Fold in the chopped almonds and candied lemon peel.
5. Cover the dough and refrigerate for 2-3 hours or overnight.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly.
8. Bake for 10-12 minutes, or until the cookies are just set.
9. Once cooled, dust the cookies with powdered sugar or drizzle with a simple glaze made from powdered sugar and water.

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3. Sauerbraten (German Pot Roast)

Sauerbraten is a traditional German pot roast, often enjoyed during the holiday season. The meat is marinated for several days in a mixture of vinegar, wine, and spices, resulting in a tender, flavorful dish served with red cabbage and potatoes.

Ingredients:

• 4-5 lbs beef roast (rump or chuck)
• 2 cups red wine
• 1 cup red wine vinegar
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 teaspoon juniper berries (optional)
• 1/2 teaspoon ground cloves
• 2 tablespoons sugar
• 3 tablespoons vegetable oil
• 2 tablespoons flour
• 2-3 cups beef broth
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the red wine, vinegar, onion, garlic, bay leaf, peppercorns, juniper berries, cloves, and sugar. Place the beef in a large container or resealable bag and pour the marinade over the meat. Cover and refrigerate for 2-3 days, turning the meat occasionally.
2. Remove the beef from the marinade and pat dry. Strain the marinade and reserve the liquid and vegetables.
3. In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove it from the pot.
4. Add the reserved vegetables to the pot and cook for 5 minutes. Stir in the flour and cook for another 2 minutes.
5. Gradually add the reserved marinade and beef broth, stirring to combine.
6. Return the beef to the pot, cover, and simmer on low heat for 2.5 to 3 hours, or until the meat is tender.
7. Once cooked, remove the beef and slice it. Strain the sauce and serve it over the sliced sauerbraten with red cabbage and potatoes.

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4. Glühwein (German Mulled Wine)

Glühwein is a warm, spiced wine traditionally served at German Christmas markets. This festive drink is perfect for warming up on cold winter evenings, with its blend of red wine, citrus, and holiday spices.

Ingredients:

• 1 bottle of red wine (750ml)
• 1 orange, sliced
• 1/4 cup honey or sugar
• 2 cinnamon sticks
• 5 whole cloves
• 2 star anise
• 1/4 cup brandy (optional)

Instructions:

1. In a large pot, combine the red wine, orange slices, honey (or sugar), cinnamon sticks, cloves, and star anise.
2. Heat the mixture over low heat, stirring occasionally, until it is warm but not boiling. Let the wine simmer for 20-30 minutes to allow the flavors to meld.
3. If desired, stir in the brandy for an extra kick.
4. Strain the mulled wine into mugs and serve hot, garnished with a cinnamon stick or orange slice.

These traditional German recipes bring the flavors and warmth of the holiday season to your table. Enjoy preparing and sharing these festive dishes with family and friends during Christmas celebrations!

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