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Sweet specialties of Alsace include kougelhopf, German-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.. The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the ...
In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other ...
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
In 1947 in the French city of Mulhouse, Alsace, ... France in 1932, emigrated to the United States in 1961 to become the first chef at Andre Surmain's French fine dining temple Lutèce in New York ...
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Choucroute garnie (French for dressed sauerkraut) is an Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, when Alsace became part of France following the Westphalia peace treaties in 1648, it brought this dish to the ...
Ganzeltopf is a traditional Alsatian goose dish, popular at Christmas, prepared much like a conserve and simmered in the oven with winter vegetables and eaten with a bottle of Sylvaner. Alsace is a region situated in the East of France along the Rhine river. It was part of Germany until being annexed by France after the Thirty Years' War. [1] [2]
Fleischschnackas with green salad. Fleischschnackas [1] (French pronunciation: [flaiʃ.ʃnaka]; Alsatian word, literally meat snail) are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta.