ADT - Tourisme en Alsace

KOUGELHOPF

FOR 8 PERSONS

Ingrédients :

• 2 lb plain flour
• 5 oz sugar
• oz salt
• 10 oz butter
• 3 œufs
• 3 eggs - pint milk - 1 oz brewer's yeast
• 5 oz seedless sultanas - 2 oz almonds
• optional extra : a small glass of kirsch

Preparation :

• First prepare the dough with the yeast, half of the ùmilk, warmed, and sufficient of the flour to make a dough of average consistency; leave the dough in a warm place.
• In a separate basin, mix the remaining flour with the salt, eggs and the rest of the warm milk and knead energetically for about 15 minutes lifting the mixture with the hands, and knead inthe dough which will have doubled in volume.
• Continue to knead for a few minutes, cover the bowl with a cloth and leave to settle in a warm place for about an hour.
• Battre encore quelques minutes, couvrir d'un linge et laisser reposer dans un endroit tiède environ une heure.
• Tapoter à nouveau, casser la pâte, ajouter le sucre et les raisins de Malaga trempés dans le kirsch ou dans l'eau, puis ajouter un petit verre de kirsch (facultatif).
• Knead again, break open the dough, mix in the sultanas (steeped before in kirsch or water) and then add a small glass of kirsch.
• Grease thoroughly the bottom and ridges of the 'kougelhopf" mould, decorate the bottom with almonds, which should, if possible, be peeled and wiped, and then place the dough into the mould.
• Once more, leave the dough to rise until it reaches the top edge of the mould and then place in the oven on a medium heat. If the Kougelhopf browns too quickly.
• Cover with a sheet of paper, bake for about 1 hour.

BAECKAOFFA

FOR 4 TO 6 PESRONS

• 1lb pork shoulder boneless lamb shoulder
• 1 lb lean beef
• 1 cup Sylvaner
• 1/8tsp thyme
• 1/8 tsp salt
• 1/8 tsp pepper
• small piece bay leaf
• 1 tbsp chopped parsmey
• 1 tbsp butter
• 4 large onions sliced
• 4 large potatoes slicede

Preparation :

• Cut meat into 2 size pieces and place in 5 quart bowl.
• Pour over the wine and seasoning and let marinate overnight
• Grease a large casserole with the butter, and make a layer of onions ans potatoes, on the bottom, then layer of combined meat.
• Repeat this until casserole is filled. Pour marinade over al.
• Cover dish ans place in a preheated (10 minutes) 350'F oven for at least 1 hours
• Check for tenderness.

ALSACE CHOUCROUTE AND SAUSAGES

FOR 8 PERSONS

Ingrédients :

• 1lb choucroute (tinned or fresh)
• 1tbsp butter
• 1 large onion, sliced
• 2 ham knuckles
• 1lb smoked shoulder of ham
• 1lb bacon in one piece
• 3 links white sausage
• 3 clous de girofle - 8 baies de genièvre
• 4 knockwursts
• cup light beef stock
• 1 cup Sylvaner
• 4 whole juniper berries, pepper
• 3 gloves garlic, crushed - 8 potatoes.

Preparation :

• Place choucroute in a colander and let running water wash out the salt.
• Drain and set aside
• Place butter in an oven proof casserole.
• When melted (over direct fire) add onions and brown quickly...
• Remove casserole from heat and add the meat and bacon cut into 2 – 3 pieces..
• Add stock, wine, juniper berries, choucroute, pepper and crushed garlic
• Place back on very low heat, cover and simmer for azpproximately one hour, checking meat for tenderness