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Recipe Ideas

Alsace has long been celebrated as one of the finest food and wine regions in all of France.

What is the secret to such epicurean passion? Quite simply, it is the fine produce, slow-cooked dishes, simple authentic flavours, the delicious diversity of foods, and of course Alsace wines, that bring to life the cuisine of Alsace with their vibrancy and spirit. It may even be that they were the very source of inspiration for Alsace cuisine.

Whether part of the recipe, or a partner to the dish, Alsace wines are the essential ingredient that mysteriously unites the various specialities of this region.

Bon appétit !

Tarte Flambée - Flammeküeche
Tarte Flambée - Flammeküeche

Simple but delicious, the Tarte Flambée - Flammeküeche :

For 4 to 5 people

Cooking: 10 mn

  • 1 1/4 lb of bread dough
  • 3/4 pint of double cream
  • one dessert spoon of oil
  • 2 oz diced onion
  • 3 oz smoked breast bacon
  • 2 oz butter
  • seasoning : salt, grated nutmeg

Brown the diced onion in the butter and add to the cream; add seasoning. Slice the smoked breast bacon into small pieces and brown a little in a pan. Roll out the pastry very thinly and place it on the tray (the measure given covers the tray of a standard sized gas oven).

Spread the cream and onion mixture over the pastry. Sprinkle the oil and bacon bits over the top.

Cook for 10 minutes in a very hot oven, at maximum heat (530’F).

Recettes de la Table Alsacienne – Librairie Istra - Strasbourg - http://www.vinsalsace.com/en

Baeckaoffa - Baeckeoffe
Baeckaoffa - Baeckeoffe

For groups, the Baeckaoffa or Baeckeoffe :

For 5 to 6 people

  • 1/2 lb pork shoulder
  • 1/2 lb boneless lamb shoulder
  • 1 lb lean beef
  • 1 cup Sylvaner
  • 1/8 tsp thyme
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • small bay leaf
  • 1 tbsp chopped parsley
  • 1 tbsp butter
  • 4 large onions sliced
  • 4 large potatoes sliced

Cut meat into 2” size pieces and place in 5-quart bowl. Pour over the wine and seasoning and leave to marinate overnight. Grease a large casserole with butter, and make a layer of onions and potatoes, on the bottom, then a layer of meat. Repeat this until casserole is filled. Cover with marinade.

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).

"Recettes de la Table Alsacienne" – Librairie Istra - Strasbourg. - http://www.vinsalsace.com/en

Le Kougelhopf
Le Kougelhopf

Starter or dessert, the Kougelhopf : 

For 8 People

  • 2 ¼ lb plain flour
  • 5 oz sugar
  • ½ oz salt
  • 10 oz butter
  • 3 eggs
  • ¾ pint milk
  • 1 oz brewer’s yeast
  • 5 oz seedless sultanas
  • 2 ½ oz almonds
  • Optional extra: a small glass of kirsch

First prepare the dough with the yeast, half of the milk, warmed, and sufficient flour to make dough of average consistency; leave 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 sugar and 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, which should, if possible, be peeled and wiped, and then 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 (390°F). If the “Kougelhopf” browns too quickly, cover with a sheet of paper; bake for about ¾ hour (400’F).

Recipe : "Club Prosper Montagné". - http://www.vinsalsace.com/en