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Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsacian Surkrut, c.f. German Sauerkraut) is a famous Alsacian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.In principle, there is no fixed recipe for this dish - any preparation of hot sauerkraut with meat and potatoes could qualify - but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called choucroute garnie than others. Traditional recipes call for three types of sausage: Frankfurt sausages, Strasbourg sausages, and Montbeliard sausages. Fatty, inexpensive or salted cuts of pork also often form a part of choucroute garnie, including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork. Other recipes call for pieces of fish or goose meat, but this is far less typical.The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat. In some recipes, it may also be cooked with chopped onion and sliced apples. Food writer Jeffrey Steingarten attempted to catalogue the composition of an authentic recipe in 1989. He writes that every traditional recipe includes black peppercorns, cloves, garlic, juniper berries, onions, and potatoes; most include bay leaves and wine.Like cassoulet, pot au feu, and so many other examples of France's regional cuisine, its origin is in a traditional, inexpensive dish, but grand versions (such as Choucroute Royale, made with Champagne instead of Riesling), and grand ingredients (such as foie gras and wild game) are mentioned both in traditional sources (e.g. Ali-Bab) and in recipes from contemporary chefs and restaurants.Choucroute garnie is available throughout France in canned or microwavable ready-to-eat form. A Hungarian version includes stuffed cabbage leaves in addition to the other ingredients. Shredded cabbage can also be added along with the sauerkraut to produce a somewhat less acidic version.Les Halles 15 John Street, New York, NY 10038(212) 285-8585 ‎leshalles.net[mappress mapid="45"]http://cooksns.com/?p=2390

Baeckeoffe is a typical dish from the province of Alsace situated between France and Germany.In the Alsatian dialect, Baeckeoffe means "baker's oven." It is a mix of sliced potatoes, sliced onions, cubed lamb, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavor and color. Traditionally, the women would prepare this dish on Saturday evening and leave it with the baker to cook in his gradually cooling oven on Sunday while they attended the lengthy Lutheran church services once typical to the culture. The baker would take a "rope" of dough and line the rim of a large, heavy ceramic casserole, then place the lid upon it for an extremely tight seal. This kept the moisture in the container. On the way back from church, the women would pick up their casserole and a loaf of bread. This provided a meal to the Alsatians that respected the strict Lutheran rules of the Sabbath. Part of the ritual is breaking the crust formed by the rope of dough.Another version of the story of the origin of this dish is that women in France would do laundry on Mondays and thus not have time to cook. They would drop the pots off at the baker on Monday morning and do the laundry. When the children returned home from school they would then pick up the pot at the baker and carry it home with them. This version of the story may be closer to reality as bakers were often closed on Sundays.Trestle On Tenth‎

A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. The part "Gugel-" is a variation of the Middle High German word Kugel ("ball" or "globe"). The part "-hupf" relates to the verb "hupfen" (jump) and is a reference to the cake surface going up while being baked.In Hungary, Croatia, Serbia and western Slovenia the spelling is kuglof, in France kouglof and in Romania it's called guguluf. In Central and Eastern Slovenia it is called kugluh, in the Czech Republic and Slovakia babovka, and in Poland babka. In the Republic of Macedonia the cake is known as куглоф (transliterated, kuglof). In Upper Austria it has a different name: "Wacker" or "Wacka".Gugelhupf is a big cake, derived from the Groninger Poffert, and has a distinctive ring shape or the shape of a torus. It is usually eaten with coffee, at coffee breaks.Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirschwasser cherry brandy. Some also contain candied fruits and nuts. Some regional varieties (Czech, Hungarian and Slovenian) are also filled, often with a layer of sweetened ground poppy seeds.It is baked in a special circular pan with a central tube, originally made of enamelled pottery. Similar pans are used for making Bundt cakes, a cake baking pan shape in the US derived from the Gugelhupf.The Gugelhupf was the sweet chosen to represent Austria in the Cafe Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.Cafe Sabarsky‎