Choucroute Au Champagne Food

ALSATIAN CHOUCROUTE

Steps:

• Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

ALSATIAN CHOUCROUTE

Steps:

• Wash the sauerkraut in cold water, and drain. Wash and drain again, squeezing it to eliminate as much water as possible.
• Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
• Season the duck legs with salt and freshly ground pepper, and brown them on both sides. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan. Add the onions, the garlic, and the carrots, and sauté for about 5 minutes, or until the onions are translucent. Scatter the sauerkraut over the vegetables, and stir to incorporate. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves. Pour in the white wine and enough chicken broth almost to cover the sauerkraut. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
• While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel. Sauté the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
• Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender. Remove the corned beef and slice against the grain. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
• Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
• Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

CHOUCROUTE AU CHAMPAGNE

Steps:

• Line a deep kettle with slices of salt pork, add the sliced onions and chopped garlic. Put the sauerkraut on top with a large piece of salt pork and grind plenty of pepper over it. Add just enough champagne or white wine to cover the sauerkraut. Simmer on top of the stove or in a 300°F oven for 4 to 6 hours. The longer it cooks, the better it will be.
• Smoked pork loin is a natural accompaniment for choucroute. Roast it for 10 to 15 minutes per pound or until thoroughly heated through. Bratwurst, vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty additions. Use any or all these meats. To serve, heap the choucroute in the middle of a platter and arrange slices of meat around it.
• If the sauerkraut was cooked in white wine, place half a bottle or two splits of champagne in the center of the sauerkraut. At the table, give the bottle a good shake and remove corks so the champagne gushes out over the sauerkraut. Serve with plain boiled potatoes. With this, drink champagne or Riesling.

MANGO CHAMPAGNE APERITIF

Steps:

• Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
• To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.