Hello All …

       It has been a busy time in the past few weeks. I think the kitchen is exhausted and told me to go mow the lawn. Anyway, sauerkraut was 3 weeks brewing and both recipes turned out fabulous. I made a plain one, just to see what it was like ― nothing added, fermented in salt alone. The second one was an experiment with a “Bavarian Style” of my own making. I must say, they both turned out nicely … ½ gallon each. The Bavarian style had a wonderful flavor. The peppercorns gave it a nice kick and the Pinot Grigio was evident. The Bavarian also had:

  • Dill
  • Caraway Seeds
  • Onions
  • Garlic Cloves
  • Fuji Apple

I will probably publish the recipe for the Bavarian today / tomorrow on the site, under “Vegetables & Sides.” I’ll be making that one again, definitely. A whole new flavor for Klausenburger Kraut. I think Oma would approve.

sauerkraut 03 500Plain (left) and Bavarian Style (right).

       Then there was the 2 layer Hazelnut/Nutella Torte. I won’t get into why it was only 2 layers, instead of four. If you ever wanted diabetes, this is the one. Very rich … ! It reminded me of Oma’s peanut butter torte on steroids.

 hazelnut torte 02 500 2  hazelnut torte 01 500 2

hazelnut torte 03 500 2

Anyway … Talk to you later.

Christoph ― The Bourgeois Chef ™

 


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All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.

 

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