maandag 30 augustus 2010

Recipe for Flammkuchen - Tarte Flambée

This is a very typical - and delicious - Alsatian appetizer. This simple thin bread dough topped with onions, cream and bacon is also known as flammekueche (Alsatian name). The name comes from a time when the pie was baked in a fire oven and was surrounded by flames. The tart can be served either with cocktails or as a first course with a spicy Gewurztraminer.

Ingredients for 4 to 5 servings:

500g (1 lb.) bread dough,
40cl (13fl oz) crème double or 1/2 cup low-fat ricotta beaten + 1/2 cup half-and-half,
1 tablespoon oil,
1 large onion, thinly sliced,
80g (3 oz) smoked bacon,
50g (2 oz) butter,
salt, pepper and grated nutmeg.

Preparation Steps:

1. Fry sliced onions in butter over low heat until soft and golden, then mix to the cream mixture and season. Slightly fry the bacon cut into match stick-size pieces.

2. Roll out the dough to form a thin rectangle, place on a buttered baking sheet.

3. Spread the mixture cream and onions evenly over the dough, within a 3/4 inch from the edge. Sprinkle with the oil and dot with the bacon . Brush the edge of the dough with water.

4. Bake for 10 minutes in a very hot oven (maximum thermostat position) or until the pastry is golden brown. Cut into squares and serve hot.

Tip: Pinot Blanc, light Pinot Noir or Riesling are the recommended wines

What is a Kougelhopf

a Kougelhopf (Raisin and Almond Yeast Cake) is a speciality dessert from Strasbourg.

This yeast-risen coffee cake, with raisins and a surface sprinkling of flaked almonds and confectioned sugar, has become one of the region icons. For a perfect shape and texture, it is best baked in the authentic earthenware grooved mold.
In Alsace the cake is served on many occasions all year around: as a dessert; for breakfast, spread with fruit preserves, as appetizers, serve with a Gewurztraminer or a Cremant d'Alsace. It is considered to taste best when slightly stale.