|
|
|
|
|
|
Potato & Sauerkraut Latkes with Caramelized Apple & Black Forest Ham Hash
Ingredients - Latkes
-
2 1⁄2 cups Krrrrisp Kraut or Silver Floss Sauerkraut
- 4 cups shredded potato
- 1 egg
- 1⁄4 cup dried cranberries
- 1⁄4 cup heavy cream
- 1⁄4 cup all-purpose flour
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tsp. fresh chopped parsley
- 1⁄2 cup sour cream
- 2 cups Krrrrisp Kraut or Silver Floss Sauerkraut, drained and squeezed dry. Deep fry until crisp.
- Vegatable oil for deep frying
Ingredients - Ham Hash
- 1 red apple
- 1 green apple
- 2 oz. butter
- 1⁄4 cup sugar
- 1 cup diced Black Forest Ham
- 1 Tbsp. apple cider vinegar
|
|
Latkes: In a large mixing bowl, combine the first nine ingredients. Form 8 latkes. Preheat sauté pan with vegetable oil and sauté latkes on a medium high heat. Use a spatula to smash latkes thinner and cook until they are a crisp golden brown (about 10 minutes).
Caramelized Apple & Black Forest Ham Hash: Dice apples (about 1/4") with skins on and sauté on medium high heat for 6-8 minutes in the butter; add the sugar and cook for an additional 5 minutes. Add the ham and apple cider vinegar and cook for a final 3 minutes.
Presentation: Place latke on plate, top with hash, and finish with 1 tsp. sour cream and fried Sauerkraut. Garnish with fresh chopped parsley.
Serving suggestions: Can also be made as a mini latke for hors d’oeuvres. Omit ham from hash and serve with pork or chicken for a side with an entrée.
Total preparation and cooking time: 30 minutes to 45 minutes.
Servings: 8 latkes |
| back to top |
|
|
|
|
Texas Brisket Bread Pudding
Ingredients
-
12 slices pumpernickel bread
- 1 medium onion, finely chopped
- 1 lb. cooked Texas barbecue brisket, thinly sliced
- 11⁄2 cups Krrrrisp Kraut or Silver Floss Sauerkraut rinsed and well drained
- 11⁄2 cups grated Havarti or Emmenthal cheese
- 4 large eggs
- 3 Tbsp. coarse grained mustard
- 4 cups milk
- 2 Tbsp. unsalted butter
|
|
Step-by-step preparation: Cut bread into 3/4-inch cubes (71⁄2 cups). In a 9"x13" baking pan or sheet, dry bread uncovered at room temperature 12 hours or place in a 250ºF oven for 1 hour. In a 9"x13" baking pan that has been lightly buttered, layer half the bread, half the onion, half the brisket, half the Sauerkraut, and half the cheese. Season with salt and pepper as desired. Repeat the layering. In a mixing bowl, whisk together the eggs, mustard, and milk. Pour mixture slowly and evenly over the layers. Cut the butter into small pieces and arrange on top. Cover and chill pudding at least 1 hour, up to 1 day, or overnight. When ready to bake, heat oven to 350ºF. Place rack in center of oven and bake pudding for about 40 minutes or until pudding is bubbly, puffed, and golden brown. Let sit for 5 minutes then cut or spoon onto warm plates or bowls.
Serving suggestions: Goes well with barbecue, grilling, fish, poultry, or meats.
Total preparation and cooking time: 40 minutes (not including chilling time). |
| back to top |
|
|
|
|
Kraut Stuffed Baked Apple with German Sausage & Roast Almonds
Ingredients
-
1 pound German bulk sausage
- 1 garlic clove, minced
- 1 cup diced yellow onions
- 1⁄4 pound salted butter
- 3 cups Krrrrisp Kraut or Silver Floss Sauerkraut, washed and drained
- 1 Tbsp. fresh cracked black pepper
- 1 Tbsp. brown sugar
- 1 Tbsp. caraway seed
- 1⁄2 cup roast almonds, coarse chopped
- 6 Granny Smith apples, cored, skin on
- 1 cup water
- 1 cup apple-flavored schnapps
- 1⁄2 cup blue cheese crumbles
|
|
Step-by-step preparation: Brown sausage; add garlic and onion. Stir for 3-4 minutes until onion begins to turn brown and is softened. Drain thoroughly. Add butter, Sauerkraut, pepper, brown sugar, caraway seed, and almonds. Stir well and simmer on low for about 10 minutes. Stuff the cored apples with the sausage mixture. Place stuffed apples into an oven-safe baking dish. Pour water and schnapps around, not on, apples and bake at 350ºF for about 40-45 minutes or until apples are soft. Remove from oven and top with blue cheese crumbles. Serve immediately.
Serving suggestions: Serve with ginger snap cookies.
Total preparation and cooking time: 2 hours.
|
| back to top |
|
