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Hessian Handkäse with Music | Savory Brunch Classic
(0)
15 min
Quick
Knuspr-Küche
Der urhessische Wirtshaus- und Brunch-Klassiker: Fein gereifter Sauermilch-Handkäse, mariniert in einer würzigen Essig-Öl-Vinaigrette mit knackigen Zwiebelwürfeln und aromatischem Kümmel. Serviert mit goldgelber Butter und rustikalem Bauernbrot – ein proteinreicher, herrlich herzhafter Traditionsgenuss für den gemütlichen Wochenendbrunch.
Ingredients
Preparation method
Prepare marinade & onions
Peel the yellow onion, halve it, and cut into very fine, even cubes. Wash the fresh chives, pat dry, and cut into fine rings.
In a bowl, whisk the apple cider vinegar vigorously with the sunflower oil and 2 to 3 tbsp of cold water. Season with a pinch of fine table salt, freshly ground black pepper, and whole caraway seeds. Stir in the diced onions to create an aromatic marinade.
Marinate Handkäse & let infuse
Remove the Handkäse rolls from the packaging and place them side by side on a deep plate or in a shallow baking dish (leave them whole or halve crosswise beforehand, depending on your preference).
Chef's tip
Ripeness & patience: Handkäse tastes best when it is properly 'ripe through'. Make sure the cheese becomes translucent right to the core. If it is still white and curd-like in the middle, simply let it infuse a little longer in the marinade at room temperature.
Traditional enjoyment: Traditionally, Handkäse is never mashed with a fork, but sliced with a knife and placed directly onto the fresh buttered bread.
30 min
Under an hour
