Alsatian Pear Kugel With Prunes Food

ALSATIAN PEAR KUGEL WITH PRUNES

Steps:

• 1. Preheat oven to 350°F. Coat a 9-inch springform pan with 2 tablespoons evoo. Peel the pears and cut all but one of them into 1-inch cubes. 2. Heat remaining 3 tablespoons of evoo over medium-high heat in a skillet. Lightly sauté onions for 3 to 5 minutes, until they are translucent. Remove from heat, salt lightly, and allow them to cool slightly. 3. Soak the bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and mix in vegan butter and ¼ cup of the sugar. Stir in eggs, onions, and half of the diced pears. Set aside remaining pears for the sauce. 4. Pour batter into the pan, and bake at 350°F for 90 to 115 minutes. 5. While kugel is cooking, make the sauce. In a heavy saucepan over medium-high heat, add 1 cup water, ½ cup sugar, prunes, cinnamon, lemon juice, and the remaining diced pears. Reduce heat to simmer and cook this compote mixture uncovered for 30 minutes. 6. Finely grate the whole pear and stir into the cooked compote. 7. When the kugel is done, remove from the oven and cool for about 20 minutes. Remove from the pan onto a serving platter, and spoon half of the compote over it. Serve remaining compote on the side. Source: Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

ALSATIAN PEAR KUGEL WITH PRUNE COMPOTE (JOAN NATHAN)

Steps:

• Preheat oven to 350 F, and grease a 9-inch springform pan with 2 Tbs. of the oil. Peel pears and cut all but one of them into 1-inch cubes.
• Heat remaining 3 Tbs. of the oil over medium-high heat in a skillet. Lightly sauté onions until they are translucent. Remove from heat, salt lightly and allow them to cool slightly.
• Soak bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and, using wooden spoon or spatula, mix with 1⁄4 cup of the sugar and the butter or parve margarine. Stir in eggs, onions and half of the diced pears, setting aside remaining pears for the sauce.
• Pour batter into the springform pan, and bake for 1 1⁄2 to 1 3⁄4 hours.
• While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup water, the remaining 1⁄2 cup sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
• Finely grate the reserved whole pear and stir it into the cooked compote.
• When the kugel is done, remove from oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

ALSATIAN PEAR KUGEL WITH PRUNES

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 2 tablespoons of the oil.
• Peel the pears and cut all but one of them into 1-inch cubes.
• Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet. Lightly sauté the onions until they are translucent. Remove from the heat and salt lightly, allowing them to cool slightly.
• Soak the bread for a few seconds in lukewarm water and squeeze dry. Put in a large bowl, and, using a wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or pareve margarine. Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
• Pour the batter into the spring form pan and bake for 2 hours.
• While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining 1/2 cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
• Finely grate the remaining pear and stir it into the cooked compote.
• When the kugel is done, remove from the oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

ALSATIAN PORK AND SAUERKRAUT

Steps:

• Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
• Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
• To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.