A dessert recipe for those late summer evenings in the hills of Alsace. Fruit soups are common across Europe, and in the Upper Rhine Valley, Plums play an outsized role in the local cuisine.
Category: Germany
Roasted Semolina (Grießschnitten)
A simple dessert popular throughout Europe, this recipe for Roasted Semolina squares comes from Alsace. Semolina is a Durum flour popular for sweet dishes due to the flavor that rises from the rough milling process.
Fleischschnacka
A unique Alsatian dish where a ground meat filling is rolled into an egg pastry sheet, then sliced. These slices are then fried and served. In this sense, the dish bears many similarities with the famous South German Dish, Maultaschen, which is more similar to ravioli but is also traditionally sliced and fried before serving.
Alsatian Leberknödel (Liver Meatballs)
Leberknödel are a specialty of the Upper-Rhine, and the Palatinate, in particular, is famous for them. They are meatballs or dumplings formed from liver, bacon, and spices, creating a savory and very distinctive flavor. While this recipe comes from Alsace, it differs little from other recipes in other regions.
Cheese and Potato Pie
Using the traditional cheese of Alsace, Munster, this recipe transforms a traditional Rhineland dish into something more distinctly French. It's a cheese and potato casserole wrapped into some puffy pastry crust.