Alsace has long been famous as one of the most gourmet regions in all of France. What is the secret of such success ? Simply, fine produce, patiently prepared dishes, simple authentic flavours, the taste of good things, and of course Alsace wines, which bring to life the cuisine of Alsace with their vivacity and good humour... Bon appétit !
Alsace Choucroute and sauvages The Baeckaoffa The Cheese cake The Kougelhopf The Alsace Vines
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For 8 persons : 1 lb choucroute (tinned or fresh) 1 tbsp butter 1 large onion, sliced 2 ham knuckles 1 lb smoked shoulder of ham 1/4 lb bacon in one piece 3 links white sausage 4 knockwursts 2 blood sausages 1/2 cup light beef stock 1 cup Sylvaner 4 whole juniper berries, pepper 3 cloves garlic, crushed 8 potatoes	Alsace Choucroute and sauvages If tinned, 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 meats 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 approximately one hour, checking meats for tenderness. Serve in same dish and have boiled small white potatoes on the side. Accompany with : A Sylvaner, or, better yet, a Riesling
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For 4 to 6 persons 1/2 lb pork shoulder 1/2 lb boneless lamb shoulder 1 lb lean chuck 1 cup Sylvaner 1/8 tsp thyme 1/8 tsp salt 1/8 tsp pepper small piece bay leaf 1 tbsp chopped parsley 1 tbsp butter 4 large onions sliced 4 large potatoes sliced	The baeckaoffa Cut meats into 2” size pieces and place in 5-quart bowl. Pour over the wine and seasonings and let marinate overnight. Grease a large casserole with the butter, and make a layer of onions and potatoes, on the bottom, then layer of combined meats. Repeat this until casserole is filled. Pour marinade over all. Cover dish and place in a preheated (10 minutes) 350’F oven for at least 1 1/2 hours. Check for tenderness. Note : According to taste, the following can be added ; one pig’s tail, pig’s trotter and vegetables (carrots and leeks). Accompany with : A Pinot Blanc, a Tokay Pinot Gris or a Pinot Noir
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For 8 persons : 1 tbsp butter for greasing pan 1/4 cup dried bread crumbs 1/2 tsp sugar 1/2 tsp cinnamon 1 lb cream cheese 3/4 cup granulated sugar 4 whole eggs 1 cup heavy cream 2 tbsp all purpose flour 1 tsp vanilla	The Cheese cake Grease an 8” spring form pan with butter and set aside. Combine bread crumbs, sugar and cinnamon and place in pan. Turn pan so sides and bottom are well coated whit the crumbs. Beat cream cheese and sugar in an electric mixer. Continue beating while adding one egg at a time. Then add heavy cream, flour and vanilla, still mixing. Pour batter into prepared pan and bake in a preheated (10 minutes) 350’F oven for 45 minutes. Let cool in the oven. Remove and place in refrigerator to set. Freezes very well. Accompany with : A Pinot Blanc, a Riesling or a Gewurztraminer
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For 8 persons : 2 1/4 lb plain flour 5 oz sugar 1/2 oz salt 10 oz butter 3 eggs 3/4 pint milk 1 oz brewer’s yeast 5 oz pipless sultanas 2 1/2 oz almonds optimal extra : a small glass of kirsch	The Kougelhopf First prepare the dough with the yeast, half of the milk, 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. Add the butter, softening it in the hands, and knead in the 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. Knead again, break open the dough, mix in the sultanas (steeped beforehand in kirsch or in water) and then (optional) add a small glass of kirsch. Grease thoroughly the bottom and ridges of the “Kougelhopf” mould, decorate the bottom with almonds, wich should, if possible, be peeled and wiped, and the 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 3/4 hour. Accompany with : A Gewurztraminer or a Crémant d’Alsace
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Alsace Wines Portrait of the 7 Alsace varieties Sylvaner is remarkably fresh, light, and discreetly grapey. Agreeably refreshing, it goes well with shellfish, fish and charcuterie. Pinot Blanc, soft and delicate, fresh and supple, is the ideal all-purpose Alsace wine. It is perfect with most foods (seafood, country buffets…) Riesling, dry, dristinguished, delicately grapey, has an elegant bouquet with sometimes mineral or floral notes. A gastronomic wine par excellence, it is unrivalled to accompany fish, shellfish, seafood, white meats and, of course, Alsace choucroute. Muscat d’Alsace is unmistakeably grapey, yet its dry charater sets it apart from more southerly Muscats. Giving the delicious impression of eating fresh grapes, it is a perfect apéritif or reception wine, and goes well with asparagus. Tokay Pinot Gris develops a characteristically opulent flavour. Round, rich and with a long finish, it has a complex vegetal aroma, often slightly smoky. It is excellent with foie gras, game, white meats, roasts and offal (liver, kidneys…). Gewurztraminer, full-bodied and well-structured, develops a rich aroma of flowers, spices or exotic fruit. Powerfull and captivating, sometimes slightly sweet, it is perfect as an apéritif or with ethnic cuisine, strong cheeses and desserts. Pinot Noir is the only variety in Alsace to produce a red or rose wine. Its typically cherry-like, grapey taste is particularly suited to red meats, game, charcuterie, goat’s cheese and Gruyère. Different Alsace white wine varieties assembled together form a harmonious wine, traditionally known as Edelzwicker, that is perfect with starters.
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