Sauerkraut with Pork and Sausages
Choucroute Garni a l'Alsacienne

2 onions, chopped
100 grams goose or pork fat
1 kilo bacon, cut in thick slices
2 kilos sauerkraut, soaked in water for 1 hour and then drained
1 1/2 kilos loin of pork 6 pig's feet or pig's knuckles
1 piece of salt pork, about 1/4 kilo
3 cloves garlic
2 teaspoons pepper
2 sprigs of dill, chopped very finely
1 bouquet garni, made by tying together 1 bay leaf, 10 juniper berries, 4 cloves in a muslin cloth white wine as required (ideally Riesling but may use other wine)
1 garlic sausage
6 - 8 knockwurst
12 small - medium potatoes, boiled until barely tender sharp
Dijon mustard for serving

In a heavy skillet melt the fat and in this saute the onions just until they are beginning to brown.

Line a large kettle with the strips of bacon. Place the sauteed onions in the bottom of the kettle and on this place half of the sauerkraut. Wipe the loin of pork with a damp cloth and add it to the kettle. Add the pig's feet, large piece of salt pork, garlic, pepper and dill and over these distribute the remaining sauerkraut and the bouquet garni. Pour over just enough of the white wine to cover the ingredients, cover the kettle and simmer gently for 4 hours. Add the garlic sausage and cook for another 15 minutes. Add the knockwurst and cook for 20 minutes longer.

To serve, discard the bouquet garni and arrange the sauerkraut in the center of a large serving platter. Surround it with the pig's feet, sliced salt pork, sliced loin of pork and sausages. Serve with the boiled potatoes and with sharp Dijon mustard.

Bacon, Cream and Onion Pie

For the dough:

450 grams duram wheat flour
30 grams sugar
1 teaspoon salt
15 grams dry yeast
250 ml. lukewarm water

For the filling:

200 ml. sweet cream
150 grams cream cheese, at room temperature
2 large onions, sliced very thinly
100 grams bacon or smoked mullard breast, sliced thinly
1 tablespoon oil
salt and freshly ground pepper to taste

In a mixing bowl combine the flour, sugar and salt and make a well in the center of the mixture. In another bowl mix the yeast and water and then add these to the flour mixture, mixing until the ingredients are well blended but taking care not to overmix. Cover the bowl with a damp cloth and let rise in a warm place until doubled in bulk (about 2 hours). Beat the dough down with your fist 2 or 3 times and then roll it out on a lightly floured work surface, forming a circle about 1/2 cm. thick. Roll the dough around the rolling pin and then unroll it into a lightly oiled 22 or 23 cm. pie tin.

In a clean mixing bowl whisk together the sweet cream and cream cheese. Season to taste with salt and pepper and spread this mixture over the pie dough. Scatter over the onions and then scatter over with the bacon. Sprinkle with oil and let stand at room temperature for 20 minutes. Bake for 25 minutes on the middle shelf of an oven that has been preheated to 220 degrees Celsius. Serve piping hot.

Gugelhopf

There are five traditional ways to spell the name of this cake and it may appear on menus as kouglof, gugelhopf or kugelhopf or gouglehopf. This recipe was given to me by Giles Vonderscher, owner and chef of the Caveau d'Eguisheim, an unpretentious restaurant (3 place du Chateau-St-Leon, Equisheim, about 4 km south- west of Colmar, Phone 89 41 08 89) where the choucroute garni is famous for miles around, his tarte a l'onion is the envy of far more famous chefs and the gugelhopf is absolutely perfect.

30 grams dry yeast
1/2 cup sugar
3/4 cup warm milk
4 cups flour, sifted
1/4 teaspoon salt
4 eggs, lightly beaten
1 cup butter, softened
1/2 cup raisins
6 tablespoons slivered blanched almonds
1 teaspoon lemon rind, grated
1 teaspoon vanilla extract
confectioners' sugar as required

In a large bowl dissolve the yeast and 1 teaspoon of the sugar with « cup each of the warm milk and flour. Mix gently, let stand for 30 minutes and then resift the remaining flour and salt into the bowl. Beat in the eggs and butter, alternating with the remaining milk, and mix well.

Resift the remaining flour and salt into the dough. Beat in the eggs and butter, alternatively with the milk, mixing well. Add the raisins, almonds, lemon rind, and vanilla extract. Using a wooden spoon, beat the batter until it is elastic and until it no longer sticks to the spon. Spread the surface of the dough lightly with butter, cover and let stand in a warm place for 1 hour.

Transfer the dough to a tall, fluted mold (may also use a savarin or baba mold) and let stand for 30 minutes. Bake in a oven that has been preheated to 180 degrees Celsius until the cake has risen and a toothpick inserted in the center comes out clean (about 1 hour). Dust with confectioners' sugar. (Serves 6 - 8). The cake may be served fresh or, after 2 or 3 days will be excellent if sliced and lightly toasted. If served this way, each slice should be sprinkled with confectioners' sugar.

To read about travelling and dining in Alsace, click here.

© Daniel Rogov