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Palatinate Wine Sauerkraut with Grilled Sausages or
Pfaelzer Weinkraut In many Germans' minds, this traditional savory pie is inseparable from the fall grape harvest. In the earliest part of the winemaking process, the juices from crushed grapes are separated off and allowed to begin fermention. The resulting effervescent liquid has a pleasant fruit taste that changes from day to day as it ages, though it is most often compared to cider or pear juice. At harvest festivals, stalls feature glasses of this fresh wine mixture, called "Federweisser", paired with a warm slice of onion pie. The pie's popularity has led neighborhood bakeries to offer slices as well, and this treat is a popular snack with students. 8 servings Ingredients: 1 package active dry yeast Mix together yeast, sugar, l teaspoon salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough (between 2-3 cups). Knead dough until smooth and elastic (this should take about 5 minutes). Place dough in a lightly greased bowl. Cover and let dough rise in a warm place for 30 minutes. Meanwhile, fry bacon until crisp. Remove from pan and drain on absorbent paper. Add onions to bacon drippings in pan; cook slowly over moderate heat until softened, do not let not brown. Pat dough onto a lightly greased 12-inch baking sheet. Press up edges to make a slight rim. Sprinkle onion, bacon, cumin, remaining 1/2 teaspoon salt, and pepper over dough. Bake at 400° for 20 minutes. Meanwhile, blend egg yolk and sour cream. Pour over partially baked pie. Return pie to oven and bake until golden brown, about 10 minutes. Serve warm. Guten Appetit! Please visit our recipe archive for past months' dishes. German Embassy |
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