Search results for:"Alsatian recipe"

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  Alsatian Beer Soup - The Forgotten Winter Recipe

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  2811 Views 1583 Liked

  Alsatian beer soup is one of the most authentic and least-known winter recipes in the regional repertoire. Velvety, slightly bitter, fragrant with cumin and softened with a touch of cream, it is served with toasted gingerbread croutons for a surprising and unforgettable pairing.

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  Onion Soup with Riesling - The Alsatian Version of a Great Classic

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  4077 Views 2531 Liked

  Onion soup with Riesling is the Alsatian version of the great French classic. Long-caramelised onions, a stock fragrant with Alsatian Riesling and generously Munster-gratinéed croutons - a comforting and refined soup that reinvents a popular dish with the finest produce of the Alsatian terroir.

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  Smoked Palette with Lentils - The Ultimate Alsatian Winter Dish

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  4179 Views 2746 Liked

  Smoked palette with lentils is one of the most emblematic winter dishes of Alsatian cuisine. The long-simmered smoked pork shoulder pairs perfectly with soft, aromatic lentils. A generous, economical and deeply comforting dish, worthy of the finest Alsatian winstubs.

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  Mannele for Saint Nicholas Day - The Alsatian Brioche of 6 December

  Posted in: Alsatian Recipes, Christmas in Alsace

  3173 Views 1861 Liked

  The Mannele is the unmissable Alsatian brioche of 6 December. This small golden figure, soft and lightly sweetened, is given to children on Saint Nicholas Day in every bakery across Alsace. Here is the traditional recipe to make it at home, with baking secrets and delicious variations.

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  Schniederspaetzle - Alsatian Pan-Fried Pasta with Caramelised Onions

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  2505 Views 1876 Liked

  Schniederspaetzle are one of the most comforting dishes in Alsatian cuisine. These homemade fresh pasta - cousins of Spätzle - are pan-fried in butter with long-caramelised onions. A simple, generous dish deeply rooted in the tradition of Alsatian winstubs.

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  Melted Munster with Caraway - The Alsatian Hot Starter in 15 Minutes

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  2513 Views 1563 Liked

  Melted Munster with caraway is the simplest and most effective Alsatian hot starter. In under 15 minutes, this emblematic Alsatian cheese transforms into a melting, caraway-scented dish, irresistible served with toasted country bread and a glass of Gewurztraminer.

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  Matelote of the Rhine - The Traditional Recipe with River Fish and Riesling

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  5307 Views 3598 Liked

  The Matelote of the Rhine is one of the great overlooked classics of Alsatian cuisine. This freshwater fish stew - carp, pike, perch, eel - simmered in Riesling with shallots, mushrooms and cream, is a recipe from the Rhenish river heritage of rare elegance and generosity.

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  Quetsch Plum Streusel - The Alsatian Crumble Cake Recipe

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  3540 Views 2483 Liked

  The quetsch plum Streusel is the emblematic dessert of the Alsatian autumn. A soft yeasted dough, melting slightly tart quetsch plums and a golden crispy streusel topping - three simple layers that make one of the most delicious cakes in Alsatian baking.

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  Knepfle with Brown Butter - The Recipe for Homemade Alsatian Pasta

  Posted in: Alsatian Recipes, Alsatian Wines & Gastronomy

  3603 Views 2008 Liked

  Knepfle are the ultimate Alsatian homemade pasta - small irregular dumplings, soft at heart and golden in brown butter. Simple to make, generous on the palate, they embody Alsatian comfort food at its most authentic and most comforting.

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  Grumbeerekiechle, Alsatian potato fritters just like homemade

  Posted in: Alsatian Recipes

  1644 Views 619 Liked

  The traditional and authentic recipe for Alsatian potato fritters, crispy on the outside, soft on the inside, with tasty variations featuring lardons, gruyère or salmon.

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