The Feast of Saint Wolfgang von Goethe


Today, March 22, is the Feast of Saint Wolfgang von Goethe, described by Tau Apiryon as “…a true Renaissance Man, a success at all of his vocations and avocations, but he was indisputably one of the greatest authors and poets of all time.”

Britannica tells us:

Goethe is the only German literary figure whose range and international standing equal those of Germany’s supreme philosophers (who have often drawn on his works and ideas) and composers (who have often set his works to music). In the literary culture of the German-speaking countries, he has had so dominant a position that, since the end of the 18th century, his writings have been described as “classical.” In a European perspective he appears as the central and unsurpassed representative of the Romantic movement, broadly understood. He could be said to stand in the same relation to the culture of the era that began with the Enlightenment and continues to the present day as William Shakespeare does to the culture of the Renaissance and Dante to the culture of the High Middle Ages. His Faust, though eminently stageworthy when suitably edited, is also Europe’s greatest long poem since John Milton’s Paradise Lost, if not since Dante’s The Divine Comedy.

If you would like to read more about Saint Wolfgang, here are some links of relevance:

Johann Wolfgang von Goethe (1749-1832 e.v.)

Johann Wolfgang von Goethe, German Author

Johann Wolfgang von Goethe, Poet

Wolfgang von Goethe was born in Frankfurt, Germany, on August 28, 1749. He died March 22, 1832, in Weimar, Saxe-Weimar. If you would like to prepare a small feast in his honor, here is a recipe one might enjoy at the annual Onion Festival in Weimar:

German Zwiebelkuchen (Onion Pie)


  • 4 slices bacon, thick, diced
  • 2 cups peeled and chopped yellow onions
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 tbs flour
  • 1⁄2 tsp salt
  • 1⁄4 tsp fresh ground black pepper
  • 1 unbaked 9-inch pie shell


  1. Preheat oven to 400º F.
  2. Saute bacon.
  3. Drain most of the fat from the pan.
  4. Add the onions and saute until clear; do not brown. Set onions aside to cool.
  5. Beat the eggs and sour cream together in a medium-sized bowl.
  6. Sprinkle the flour over the top and beat it into the sour cream mixture.
  7. Stir in the salt and pepper.
  8. Prick the bottom of the pie shell several times with a fork.
  9. Spread the onions and bacon over the bottom of the pie shell, then pour the sour cream mixture over the top.
  10. Bake for 15 minutes.
  11. Reduce heat to 350ºF and bake for another 15 minutes or until pie is nicely browned.
  12. Serve hot!

(Source: Genius Kitchen)


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