Local recipes

Potato Cakes

1 kg potatoes
3 eggs
100 g onions
120 g parsley
4 tablespoons oil
4 pinches nutmeg
salt, pepper

After peeling the potatoes and the onions, grate them finely, add the eggs, nutmeg, salt and pepper and mix well.
Heat the oil in a frying pan, form cakes using a tablespoon and fry. Brown for 5 mins and serve hot.


Sauerkraut (serves 4)


2 kg sauerkraut
800 g salted best end of pork
400 g smoked bacon
4 Strasbourg sausages
4 Montbéliard sausages
1 smoked upper shoulder of pork
2 salted knuckles of ham
2 spoons of goose or duck fat
1 L of Sylvaner or Riesling
120 g lean pork rind
12 juniper berries
3 bay leaves
2 onions
2 cloves of garlic
1 sprig of thyme
6 potatoes

As the proportion of salt in shop-bought sauerkraut varies, it is essential to wash it once or twice in lukewarm water. Drain it by squeezing it your hands.
Place the goose or duck fat in a saucepan. Fry the sliced onions and garlic on a low heat taking care not to let them colour.
Add the aromatic herbs.
When the onions and the garlic are cooked through, add the sauerkraut and the meat in successive layers (except the sausages). Add the wine.
Cover and slow cook for 2 hours to 2 hours 30 min at 200°.
At the last moment, cook the sausages in very hot, but not boiling water and allow them to swell; they will be tenderer if they are cooked in the sauerkraut.
Place the sauerkraut on a hot dish, with the potatoes boiled in their skins and peeled around it, and arrange the meat and the sausages on top.
Serve in warmed plates.


Baeckeoffe (serves 4)


500 g shoulder of mutton
500 g shoulder of pork
500 g beef
0.5 litre of Sylvaner or Riesling
3 cloves
2 cloves of garlic
one sprig of thyme
4 bay leaves
250 g onions
1 kg potatoes

The evening before, cut the meat into rough cubes. Place in a bowl to marinate with the wine, a large sliced onion and another studded with cloves, the cloves of garlic and a bouquet garni, plus a little salt and pepper.
The following day, peel the potatoes and the onions and cut them into rounds.
Grease a traditional terrine dish and place in it a layer of potatoes, a layer of mixed meats and a layer of onions until all the ingredients are used up.
Finish with a layer of potatoes, and then pour the marinade into the terrine.
Seal the lid with pastry and cook for 4 hours in the oven at 160°.


Liver dumplings


250 g pork loin
250 g pork liver
2 milk bread rolls
10 cl milk
1 clove of garlic
1 onion
4 eggs
60 g flour
100 g parsley
30 g butter
6, pinches of grated nutmeg
salt, pepper

Crumble the milk bread rolls into a bowl and cover with milk.
Peel the onion and chop it finely, do the same with the garlic.
Melt the butter in a frying pan and sweat the chopped garlic and onions in it.
Place the meat and the onion and garlic mixture in a mincer. Season with salt and pepper, add the nutmeg, salt and pepper. Blend in the eggs and the flour. Mix well.
Shape the dumplings using a tablespoon. Drop into a saucepan of simmering salted water and poach for 15 mins.
Drain them using a slotted spoon and serve immediately.
Serve with tomato sauce, golden croûtons and a green salad.


Chicken legs in Riesling (serves 4)


4 chicken legs
half a bottle of Riesling
2 shallots
500 g button mushrooms
1 litre chicken stock
25 cl cream
2 tablespoons oil
200 g butter
flour, salt, pepper

Season the chicken legs with salt and pepper and roll in the flour.
Peel the shallots and chop them.
Heat the oil in a high-sided frying pan and add the butter. After browning the legs, add the wine and the chicken stock, and once it boils, cover and slow cook for 30 mins.
Clean the mushrooms. Brown them in a frying pan.
When the legs are cooked, arrange them in a dish.
Reduce the cooking liquid, add the cream, reduce again and add the butter. After whisking the sauce together well, add the chicken and the mushrooms and reheat on a low heat.
Serve with noodles or Alsatian Spätzles.




500 g flour
6 eggs
20 cl milk
4 tablespoons oil
150 g butter

Break the eggs and whisk with a fork.
Put the flour in the bowl of a food mixer.
Add the salt and mix whilst adding the eggs. Add the milk and the water in several goes.
Mix for 10 minutes until you obtain a very elastic dough.
Pour some water into a large saucepan, bring to the boil and add salt.
Put the dough in a sieve with large holes, and squeeze little strings of dough into the boiling water.
Drain the noodles as they come to the surface and put them in a salad bowl. When all the spätzles are cooked, put them back into the boiling water. Drain them and drizzle oil over them to keep them from sticking.
When serving, reheat them in the butter in a frying pan and brown them.




40 g currants
175 g butter
25 g beer yeast
1 glass of milk
360 g flour
40 g caster sugar
4 eggs
100 g flaked almonds

Soak the currants. Dissolve the beer yeast in 3 tablespoons of milk; add 90g flour and mix it all together. Pour a little warm milk in to obtain a soft dough. Shape the leaven into a ball, place in a bowl, and leave to rise.
Heap 270 g flour, make a well in the middle and break two eggs into it with a spoonful of warm water; blend in two eggs and work the dough by breaking it several times. Dissolve the sugar and a little salt in the warm water, and blend into the dough with the butter and two eggs. Spread the dough out on a work surface, place the leaven on it and mix the two together by gathering them up and throwing them onto the table. Mix in the currants. Put the dough in a large bowl and cover with a cloth. Leave until it has doubled in volume.
Butter a kouglof tin, sprinkle the sides with flaked almonds. Roll the dough into a sausage shape and place it in the tin. It should fill the tin half way up. Leave it to rise again in a warm place. Finally, bake in an oven preheated to 210°.
Remove the kouglof from the tin onto a cooling rack, and when it has cooled sprinkle with icing sugar.


Little Christmas biscuits : Swabian biscuits (Schwowebredele)


200 g caster sugar
200 g butter
2 eggs
275 g flour
275 g ground almonds
75 g candied orange peel finely chopped
2 teaspoons of cinnamon
1 pinch of salt
2.5 cl kirsch liqueur

egg yolk
1 tablespoon fresh cream

Cream the butter with the sugar until it has a creamy consistency.
Add the two complete eggs, mix well and mix in the flour, almonds, candied orange peel, cinnamon, salt and kirsch.
Work this mixture by hand to obtain a stiffish dough.
Store the dough in the fridge overnight.
The next day roll out the dough 3 or 4 mm thick.
Cut out using pastry cutters in different shapes.
Place on a baking tray greased with butter. Brush with the egg and cream. Bake in a medium oven (180°C) for 10 to 15 mins.
Lift off the baking tray with a spatula and leave to cool on a cooling rack.


Coconut rocks (Kokosbredele)


6 egg whites
1 pinch of salt
250 g caster sugar
dash of lemon juice
250 g desiccated coconut

In a large round bowl, whisk the egg whites with the salt and the sugar.
Continue whilst heating the mixture over a bain-marie. When the egg whites are firm, add a dash of lemon. Fold in the coconut.
Grease the baking tray with butter. Use a spoon to place balls of meringue on the tray and shape them into domes.
Bake in the oven at 140° for 30 to 40 mins. Leave to cool before eating.


Cinnamon lozenges


1 egg
200 g caster sugar
200 g melted butter
3 tablespoons cinnamon
300 g flour

Beat the egg with the sugar. When the mixture is smooth, add the melted butter and the cinnamon, and finally the flour.
Use a spatula to spread the dough on a baking tray well greased with butter, 1 cm thick.
Smooth the top, then place in a hot oven, 210°C, for 18 mins.
As soon as it comes out of the oven, cut into lozenges whilst still in the tin and using a spatula, lift them off the tray and leave to cool on a cooling rack.


Small shortbread biscuits (Spritzbredele)


270 g butter
250 g sugar
5 egg yolks
a little grated lemon zest
470 g flour.

Melt the butter whilst adding the sugar and the egg yolks one by one.
Flavour with the lemon zest (optional). Fold in the flour. Use a piping nozzle to form sticks or S-shapes. Place in the oven at 180° and bake for 12 to 20mn.


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