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CHOUCROUTE GARNI
A Casserole of Sauerkraut and Meats
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This is a marvelous traditional dish with a gala (and delicious) flaming of Champagne near the end of cooking. I put absolutely everything listed into this dish - but you’ll note that some of the meats are optional, so you can make a simpler version if you prefer.
The author calls for an elaborate presentation, flaming the Champagne on a hot platter containing the food - over a “spirit lamp” in front of guests - then covering it with another platter and allowing the simmering to happen there at the table. I think it is unlikely that any of us have the equipment to do this, so I have offered directions for flaming the Champagne in the casserole pot, in the kitchen.
This is a special occasion dish (and time consuming) - but not a difficult dish to make, and it can be made ahead to “almost finished” or” completely finished” and reheated - see *notes within the recipe.
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SERVES 6
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1/2 pound, salt pork - (approximately)
2 pounds, sauerkraut
2 apples – peeled, cored, and sliced
2 medium-size onions – cut in eighths
4 juniper berries (sold in jars; found in spice section)
1 bay leaf
1/4 teaspoon, ground coriander seed
2 whole cloves
2 mashed cloves garlic
1/2 teaspoon, freshly cracked white pepper
1 pound, bacon - uncut (order from butcher, if you don’t see this)
6 smoked, pork chops
3 pounds, pork tenderloin (optional)
1 two-pound, smoked pork butt – cut in 3/4-inch slices (optional)
1 rack, spareribs (optional)
1 garlic sausage
6 knackwurst (optional)
1 cup, Riesling or dry white-wine
1 cup, chicken stock
1 potato
1 split, champagne (optional - about 2 cups)
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Cut a few strips of salt pork and lay them in the bottom of a large flameproof casserole. Rinse and drain the sauerkraut and put it in the casserole along with the apple slices, onions, juniper berries, bay leaf, coriander, cloves, garlic, and pepper. Dice the bacon and spread it over sauerkraut. Add the meats, except for the sausage and knackwurst, and pour in the wine and chicken stock. (*Recipe can be prepared ahead to this point.)
Cover the casserole, place it on top of the stove, and bring the liquid just to a boil over high heat. Then, place casserole in a preheated 325-degree oven to cook for 1 1/2 to 2 hours, or longer if you wish – the sauerkraut must be thoroughly cooked.
About 45 minutes before serving time, add the sausage and knackwurst and grate the raw potato into the casserole to absorb any sour taste and excess salt. (*The dish may be made ahead all the way to this point, and reheated in oven or (carefully) on top of the stove over low heat).
To serve, arrange the meats at ends of a large, warmed platter. Cover with foil to keep the meats warm. Remove and discard the bay leaf from the mixture remaining in the casserole. Toss the sauerkraut, salt pork, and diced bacon together. Uncork the Champagne, and pour it over the sauerkraut. Warm the casserole (to warm the Champagne) over medium heat, then hold a match just above it - it should catch fire, and flame the Champagne. Cover the pan when the flames go out, and let it the mixture simmer gently for 10 or 15 minutes to absorb the Champagne.
To serve, mound the mixture on the platter with the meats.
COOK’S NOTE: Any medium-dry white wine may be substituted for the Champagne.
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Recipe adapted from Julie Dannenbaum’s Complete Creative Cooking School Cookbook (Bonanza) |
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