mariadnoca
Moderator
I had a hard time trying to do a search for these - seems we have TG threads, but not so much just Fall recipes.
ISO: ISO Favorite Fall recipes? (now that our heat wave broke)
- Thread starter mariadnoca
- Start date
In Search Of:
Deep Dish Apple Crisp - This is delicious!
DEEP DISH APPLE CRISP
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, granny smith, or a combination of golden delicious, granny smith, macintosh, etc.
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 Tbsp cold, unsalted butter, cubed
1/4 cup chopped almonds (optional)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, 1 1/2 tsp cinnamon, and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining 1 1/2 tsp cinnamon, salt and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
DEEP DISH APPLE CRISP
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, granny smith, or a combination of golden delicious, granny smith, macintosh, etc.
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 Tbsp cold, unsalted butter, cubed
1/4 cup chopped almonds (optional)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, 1 1/2 tsp cinnamon, and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining 1 1/2 tsp cinnamon, salt and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
Another great one - it's also posted in T&T: Cranberry Swirl Coffeecake - Perfect for the holidays:
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, recommended - (to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, recommended - (to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
Another one from T&T: Calvados-Braised Chicken with Apples
http://www.eat.at/swap/forum16/60_CALVADOS-BRAISED_CHICKEN_WITH_APPLES
http://www.eat.at/swap/forum16/60_CALVADOS-BRAISED_CHICKEN_WITH_APPLES
From T&T: Chocolate Cranberry Bread
I reduced the fat and salt as noted in parentheses, and it still was moist and great-tasting. I also used dried cherries instead of cranberries.
CHOCOLATE CRANBERRY BREAD
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used 1/4 tsp)
3/4 cup sour cream (I used 3/4 cup plus 1 Tbsp nonfat plain yogurt)
3/4 cup unsweetened cocoa powder
6 tablespoons butter, softened (I used 5 Tbsp)
1 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon pure vanilla extract (I used 1 tsp)
1 cup fresh OR frozen cranberries, coarsely chopped (I used 2/3 cup dried cherries soaked in hot water for 15 minutes, then drained)
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped (or 3 oz. good quality semi-sweet chocolate, coarsely chopped) (I used 1 Tbsp mini chocolate chips)
Mascarpone cheese or cream cheese for serving (optional) (I omitted this)
DIRECTIONS:
1. Preheat oven to 350 F. (325 F for dark pans). Butter bottom and sides of 9x5x3-inch loaf pan.
2. Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
3. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Turn batter into prepared loaf pan..
4. Bake for 55 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack
To serve: Slice bread and serve with mascarpone or cream cheese.
From Godiva
I reduced the fat and salt as noted in parentheses, and it still was moist and great-tasting. I also used dried cherries instead of cranberries.
CHOCOLATE CRANBERRY BREAD
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used 1/4 tsp)
3/4 cup sour cream (I used 3/4 cup plus 1 Tbsp nonfat plain yogurt)
3/4 cup unsweetened cocoa powder
6 tablespoons butter, softened (I used 5 Tbsp)
1 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon pure vanilla extract (I used 1 tsp)
1 cup fresh OR frozen cranberries, coarsely chopped (I used 2/3 cup dried cherries soaked in hot water for 15 minutes, then drained)
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped (or 3 oz. good quality semi-sweet chocolate, coarsely chopped) (I used 1 Tbsp mini chocolate chips)
Mascarpone cheese or cream cheese for serving (optional) (I omitted this)
DIRECTIONS:
1. Preheat oven to 350 F. (325 F for dark pans). Butter bottom and sides of 9x5x3-inch loaf pan.
2. Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
3. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Turn batter into prepared loaf pan..
4. Bake for 55 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack
To serve: Slice bread and serve with mascarpone or cream cheese.
From Godiva
Cinnamon Quick Bread - from T&T:
http://www.eat.at/swap/forum/index.php?action=display&forumid=5&msgid=11
http://www.eat.at/swap/forum/index.php?action=display&forumid=5&msgid=11
I make this every year. Rec: Autumn Stew in pumpkin Tureen orig
posted by Barbara in Ca then reposted by rvb. We really enjoy this.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=30391
posted by Barbara in Ca then reposted by rvb. We really enjoy this.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=30391
Apple Crumb Pie
* Exported from MasterCook *
Apple Crumb Pie
5 cups apples -- peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon
1 pie shell -- unbaked
Crumb Topping:
1 cup flour
1/2 cup sugar
1/4 pound butter
Peel and slice apples. Mix with 1/2 cup (or more) of sugar and cinnamon in a large bowl. Pour into unbaked pie shell.
Make crumb topping:
Mix flour and sugar in medium bowl. Cut in butter with pastry blender or fork, until crumbly. (This can also be done in a food processor.) Sprinkle over apples in pie shell.
Bake at 400 degrees for about 50 minutes. Test by inserting sharp knife in pie to see if apples are tender. If not tender, bake another 5 to 10 minutes. Cover top of pie loosely with a piece of foil if topping gets too brown.
* Exported from MasterCook *
Apple Crumb Pie
5 cups apples -- peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon
1 pie shell -- unbaked
Crumb Topping:
1 cup flour
1/2 cup sugar
1/4 pound butter
Peel and slice apples. Mix with 1/2 cup (or more) of sugar and cinnamon in a large bowl. Pour into unbaked pie shell.
Make crumb topping:
Mix flour and sugar in medium bowl. Cut in butter with pastry blender or fork, until crumbly. (This can also be done in a food processor.) Sprinkle over apples in pie shell.
Bake at 400 degrees for about 50 minutes. Test by inserting sharp knife in pie to see if apples are tender. If not tender, bake another 5 to 10 minutes. Cover top of pie loosely with a piece of foil if topping gets too brown.
Gingerbread
* Exported from MasterCook *
Evelyn's Gingerbread
2 1/2 cups sifted all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup vegetable oil
1/2 cup sugar
1 egg
1 cup molasses
2/3 cup hot water
Sift dry ingredients.
Mix oil, sugar, egg and molasses. Add flour mixture alternately with water.
Bake in greased 9 inch square pan at 350 degrees for 35 to 40 minutes. (If using glass pan, reduce oven temperature to 325 degrees.)
Serve with whipped cream.
* Exported from MasterCook *
Evelyn's Gingerbread
2 1/2 cups sifted all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup vegetable oil
1/2 cup sugar
1 egg
1 cup molasses
2/3 cup hot water
Sift dry ingredients.
Mix oil, sugar, egg and molasses. Add flour mixture alternately with water.
Bake in greased 9 inch square pan at 350 degrees for 35 to 40 minutes. (If using glass pan, reduce oven temperature to 325 degrees.)
Serve with whipped cream.
Plum Cake
* Exported from MasterCook *
Annie Jackson's Plum Cake
1/4 pound butter
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla
1 1/2 pounds Italian plums -- (12 to 15) seeded and cut in half
Topping:
1/2 cup sugar
2 teaspoons cinnamon
3 tablespoons butter
Cream butter and sugar. Add eggs and beat well.
Sift flour and baking powder. Add the flour mixture alternately with milk and vanilla to the sugar-egg mixture . Be sure to begin and end with the dry ingredients.
Pour the batter into a greased and floured 13 x 9 in. pan
Place the plums cut-side up on top of the batter. Sprinkle the entire surface with the sugar and cinnamon mixture for the topping. Dot the plums with the butter.
Bake at 350 degrees for 45 minutes. The cake is done when it is brown and jumps back when pressed with a finger.
Source:
"Recipes to Rona by Rona Cohen of Kitchen Bazaar"
- - - - - - - - - - - - - - - - - - -
NOTES : Excellent cake for the fall.
* Exported from MasterCook *
Annie Jackson's Plum Cake
1/4 pound butter
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla
1 1/2 pounds Italian plums -- (12 to 15) seeded and cut in half
Topping:
1/2 cup sugar
2 teaspoons cinnamon
3 tablespoons butter
Cream butter and sugar. Add eggs and beat well.
Sift flour and baking powder. Add the flour mixture alternately with milk and vanilla to the sugar-egg mixture . Be sure to begin and end with the dry ingredients.
Pour the batter into a greased and floured 13 x 9 in. pan
Place the plums cut-side up on top of the batter. Sprinkle the entire surface with the sugar and cinnamon mixture for the topping. Dot the plums with the butter.
Bake at 350 degrees for 45 minutes. The cake is done when it is brown and jumps back when pressed with a finger.
Source:
"Recipes to Rona by Rona Cohen of Kitchen Bazaar"
- - - - - - - - - - - - - - - - - - -
NOTES : Excellent cake for the fall.
richard-in-cincy
Well-known member
How on earth did I miss this one? This looks stunning. Will add to the
menu for Thanksgiving house guests dinner one evening.
menu for Thanksgiving house guests dinner one evening.
Olga's Sweet and Snappy Stew. can use beef or pork. my favorite fall dish.
recipeswap.org
Crockpot Sweet 'n' Snappy Beef Stew
CROCKPOT SWEET 'N' SNAPPY BEEF STEW (from Olga D (Ont)) Ginger, molasses and raisins provide pleasant sweetness to this savory stew. Serve the stew with a salad of mixed greens, grapes and toasted walnuts. 2 pounds lean beef stew meat, cubed 4 carrots, sliced thin 2 medium parsnips...
recipeswap.org
) 'Love autumn.Some kind of Choucroute Garnie..I like trying new recipes, here are three, all delicious.
* Exported for MasterCook 4 by Living Cookbook *
Emeril's Favorite Choucroute Casserole
Recipe By : Emeril Lagasse
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Sausage
Amount Measure Ingredient -- Preparation Method
2 lbs fresh or jarred sauerkraut
4 Tbs unsalted butter or duck, chicken or goose fat
1/4 lb pancetta or bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 tsp black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in half crosswise
2 ham hocks, scored
1 cup chicken stock
2 cups dark or amber beer, such as Abita Amber
1 lb garlic sausage, kielbasa, or knockwurst
1 lb bratwurst or veal sausage
1 1/2 lbs small red new potatoes, halved if large
Creole, whole-grain, or Dijon mustard, for serving
1. Preheat the oven to 325 degrees F.
2. Place the sauerkraut in a colander and rinse briefly to remove some of
the salt from the brine-don't rinse it too much, or you will lose a lot of
the flavor. (Alternatively, if the sauerkraut is not excessively salty, use
as is.) Press to release most of the excess liquid and set aside. In a large
nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat
and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add
the onions and continue to cook until they are soft but not browned, about 8
to 10 minutes. Transfer the bacon-onion mixture to a 31/2- or 4-quart
nonreactive casserole or ovenproof Dutch oven. Add the drained sauerkraut
and toss to combine. Using a small piece of cheesecloth, make a bouquet
garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic
and place in the baking dish. Add the ham hocks, Chicken Stock, and beer and
stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
3. Meanwhile, melt the remaining tablespoon of butter in a large skillet
over high heat and brown the sausages on both sides. Set aside.
4. Place the new potatoes in a saucepan and add water to cover. Bring to a
boil, reduce the heat to a simmer, and cook until the potatoes are just
tender, about 15 minutes. (This will depend on the size of your potatoes.)
Drain and set aside.
5. When the sauerkraut and ham hocks have baked for 2 hours and the hocks
are tender, remove the casserole from the oven. Place the sausages and
potatoes on top of the sauerkraut. If the liquid has reduced to less than
two-thirds, add a bit more water. Cover the casserole and return it to the
oven. Cook for about 30 minutes, or until the potatoes are very tender and
the sausages are heated through. Remove the casserole from the oven and
discard the bouquet garni. Serve immediately, with each person receiving
some of each of the sausages, part of a hock, some potatoes, and sauerkraut.
Pass the mustard at the table.
Comments: Talk about a manly meal! A big plate of sausages and sauerkraut is
right up my alley! This casserole makes it easy to serve this up for a
crowd, because most of the cooking time takes place in the oven, leaving you
free to do other things. Round out this meal with some crusty dark bread and
your favorite beer and, hey, life doesn't get much better than this!
Recipe Author: Emeril Lagasse
Recipe Source: Emeril's Potluck
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sautéed German Sausages with Bacon & Apple Sauerkraut
Recipe By : Food & Wine
Serving Size : 6 Preparation Time: 0:30
Categories : Fruit Main Dish
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1/4 cup vegetable oil
5 oz thick-cut bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 Tbs off-dry white wine, such as Riesling
1 large sweet apple, such as Gala or Fuji,
-- peeled, cored and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 tsp sugar
kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs sauerkraut, drained, rinsed and squeezed
-- dry (4 packed cups)
12 German-style sausages, such as weisswurst
-- or bratwurst
grainy mustard, for serving
1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil
until shimmering. Add the bacon and cook over moderately high heat until the
fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted
spoon, transfer the bacon to a paper towel-lined plate.
2. Add the onion to the casserole, cover partially and cook over moderately
low heat, stirring occasionally, until very soft, about 20 minutes. Increase
the heat to moderately high. Add the wine, apple, juniper berries, bay
leaves, sugar, l teaspoon of kosher salt and 1/2 teaspoon of pepper and boil
for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low,
cover and cook until the apple is very tender, about 45 minutes.
3. In a large skillet, heat the remaining 2 tablespoons of oil until
shimmering. Poke the sausages several times with a fork and cook them over
moderate heat, turning several times, until golden and heated through, about
8 minutes.
4. Spoon the sauerkraut onto a platter and arrange the sausages on top.
Sprinkle the reserved bacon over the sausages and serve with mustard.
Cooking Tip: The sauerkraut can be prepared through Step 2 and refrigerated
for up to 2 days.
Comments: In Germany's Pfalz region, cooks braise sauerkraut with onions,
apples, seasonings, a touch of sugar and a little of the region's Riesling
wine, creating an addictive accompaniment for juicy weisswurst or bratwurst.
The kraut's light sweetness pairs perfectly with a slightly off-dry German
Riesling.
Recipe Source: Food & Wine from Stanley Lobel of Lobel's Meat Market
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Choucroute Garnie
Recipe By :
Serving Size : 8 Preparation Time: 0:00
Categories : Fruit Ham
Main Dish Sausage
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1 3/4 lbs smoked meaty ham hocks (used chunk ham)
1 lb fully cooked bratwurst
8 oz thick-sliced bacon strips, cut crosswise
-- into 1-inch pieces
2 large onions, chopped
1 1/2 tsp juniper berries (optional)
1 1/2 tsp whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled,
-- cored, cut into 1-inch pieces
2 2-lb jars sauerkraut, squeezed dry
2 lbs fully cooked kielbasa, cut diagonally
-- into 1-inch pieces
1 lb fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 lbs small red-skinned potatoes
2/3 cup chopped fresh parsley
assorted mustards
prepared white horseradish
1. Place ham hocks in large saucepan. Add enough water to cover by 2 inches.
Bring to boil. Reduce heat, cover and simmer until meat is very tender,
about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2
cups, about 15 minutes. Remove meat from bones; discard bones. Place hock
meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth
separately; chill.)
2. Preheat oven to 350°F.
3. Heat heavy large pot over medium-high heat. Add bratwurst and bacon.
Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place
in bowl with hock meat.
4. Add onions, spices and bay leaves to same pot. Sauté until onions are
tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add
all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes.
Cover choucroute and bake 1 1/2 hours.
5. Meanwhile, cook potatoes in pot of boiling salted water until tender,
about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides
into parsley.
6. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve
with mustards and horseradish.
Comments: Choucroute-the pickled cabbage that is a cornerstone of Alsatian
cuisine-is similar to sauerkraut. One key difference is that choucroute is
always cooked in wine. Here, sauerkraut is combined with smoked ham hocks,
sausages and potatoes.
Recipe Source: Bon Appetit
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Emeril's Favorite Choucroute Casserole
Recipe By : Emeril Lagasse
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Sausage
Amount Measure Ingredient -- Preparation Method
2 lbs fresh or jarred sauerkraut
4 Tbs unsalted butter or duck, chicken or goose fat
1/4 lb pancetta or bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 tsp black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in half crosswise
2 ham hocks, scored
1 cup chicken stock
2 cups dark or amber beer, such as Abita Amber
1 lb garlic sausage, kielbasa, or knockwurst
1 lb bratwurst or veal sausage
1 1/2 lbs small red new potatoes, halved if large
Creole, whole-grain, or Dijon mustard, for serving
1. Preheat the oven to 325 degrees F.
2. Place the sauerkraut in a colander and rinse briefly to remove some of
the salt from the brine-don't rinse it too much, or you will lose a lot of
the flavor. (Alternatively, if the sauerkraut is not excessively salty, use
as is.) Press to release most of the excess liquid and set aside. In a large
nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat
and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add
the onions and continue to cook until they are soft but not browned, about 8
to 10 minutes. Transfer the bacon-onion mixture to a 31/2- or 4-quart
nonreactive casserole or ovenproof Dutch oven. Add the drained sauerkraut
and toss to combine. Using a small piece of cheesecloth, make a bouquet
garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic
and place in the baking dish. Add the ham hocks, Chicken Stock, and beer and
stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
3. Meanwhile, melt the remaining tablespoon of butter in a large skillet
over high heat and brown the sausages on both sides. Set aside.
4. Place the new potatoes in a saucepan and add water to cover. Bring to a
boil, reduce the heat to a simmer, and cook until the potatoes are just
tender, about 15 minutes. (This will depend on the size of your potatoes.)
Drain and set aside.
5. When the sauerkraut and ham hocks have baked for 2 hours and the hocks
are tender, remove the casserole from the oven. Place the sausages and
potatoes on top of the sauerkraut. If the liquid has reduced to less than
two-thirds, add a bit more water. Cover the casserole and return it to the
oven. Cook for about 30 minutes, or until the potatoes are very tender and
the sausages are heated through. Remove the casserole from the oven and
discard the bouquet garni. Serve immediately, with each person receiving
some of each of the sausages, part of a hock, some potatoes, and sauerkraut.
Pass the mustard at the table.
Comments: Talk about a manly meal! A big plate of sausages and sauerkraut is
right up my alley! This casserole makes it easy to serve this up for a
crowd, because most of the cooking time takes place in the oven, leaving you
free to do other things. Round out this meal with some crusty dark bread and
your favorite beer and, hey, life doesn't get much better than this!
Recipe Author: Emeril Lagasse
Recipe Source: Emeril's Potluck
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sautéed German Sausages with Bacon & Apple Sauerkraut
Recipe By : Food & Wine
Serving Size : 6 Preparation Time: 0:30
Categories : Fruit Main Dish
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1/4 cup vegetable oil
5 oz thick-cut bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 Tbs off-dry white wine, such as Riesling
1 large sweet apple, such as Gala or Fuji,
-- peeled, cored and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 tsp sugar
kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs sauerkraut, drained, rinsed and squeezed
-- dry (4 packed cups)
12 German-style sausages, such as weisswurst
-- or bratwurst
grainy mustard, for serving
1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil
until shimmering. Add the bacon and cook over moderately high heat until the
fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted
spoon, transfer the bacon to a paper towel-lined plate.
2. Add the onion to the casserole, cover partially and cook over moderately
low heat, stirring occasionally, until very soft, about 20 minutes. Increase
the heat to moderately high. Add the wine, apple, juniper berries, bay
leaves, sugar, l teaspoon of kosher salt and 1/2 teaspoon of pepper and boil
for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low,
cover and cook until the apple is very tender, about 45 minutes.
3. In a large skillet, heat the remaining 2 tablespoons of oil until
shimmering. Poke the sausages several times with a fork and cook them over
moderate heat, turning several times, until golden and heated through, about
8 minutes.
4. Spoon the sauerkraut onto a platter and arrange the sausages on top.
Sprinkle the reserved bacon over the sausages and serve with mustard.
Cooking Tip: The sauerkraut can be prepared through Step 2 and refrigerated
for up to 2 days.
Comments: In Germany's Pfalz region, cooks braise sauerkraut with onions,
apples, seasonings, a touch of sugar and a little of the region's Riesling
wine, creating an addictive accompaniment for juicy weisswurst or bratwurst.
The kraut's light sweetness pairs perfectly with a slightly off-dry German
Riesling.
Recipe Source: Food & Wine from Stanley Lobel of Lobel's Meat Market
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* Exported for MasterCook 4 by Living Cookbook *
Choucroute Garnie
Recipe By :
Serving Size : 8 Preparation Time: 0:00
Categories : Fruit Ham
Main Dish Sausage
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1 3/4 lbs smoked meaty ham hocks (used chunk ham)
1 lb fully cooked bratwurst
8 oz thick-sliced bacon strips, cut crosswise
-- into 1-inch pieces
2 large onions, chopped
1 1/2 tsp juniper berries (optional)
1 1/2 tsp whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled,
-- cored, cut into 1-inch pieces
2 2-lb jars sauerkraut, squeezed dry
2 lbs fully cooked kielbasa, cut diagonally
-- into 1-inch pieces
1 lb fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 lbs small red-skinned potatoes
2/3 cup chopped fresh parsley
assorted mustards
prepared white horseradish
1. Place ham hocks in large saucepan. Add enough water to cover by 2 inches.
Bring to boil. Reduce heat, cover and simmer until meat is very tender,
about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2
cups, about 15 minutes. Remove meat from bones; discard bones. Place hock
meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth
separately; chill.)
2. Preheat oven to 350°F.
3. Heat heavy large pot over medium-high heat. Add bratwurst and bacon.
Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place
in bowl with hock meat.
4. Add onions, spices and bay leaves to same pot. Sauté until onions are
tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add
all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes.
Cover choucroute and bake 1 1/2 hours.
5. Meanwhile, cook potatoes in pot of boiling salted water until tender,
about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides
into parsley.
6. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve
with mustards and horseradish.
Comments: Choucroute-the pickled cabbage that is a cornerstone of Alsatian
cuisine-is similar to sauerkraut. One key difference is that choucroute is
always cooked in wine. Here, sauerkraut is combined with smoked ham hocks,
sausages and potatoes.
Recipe Source: Bon Appetit
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See this is the kind of food that makes you want a man at your table. Women just don't seem to want
to eat the big stuff. I love choucroute garnie but sure can't make it just for me.
I just read 109 degrees on my balcony in the sun, 98 in the shade. So I think I have a while yet to find some table buddies before the cool season starts.
to eat the big stuff. I love choucroute garnie but sure can't make it just for me.
I just read 109 degrees on my balcony in the sun, 98 in the shade. So I think I have a while yet to find some table buddies before the cool season starts.