It is definitely fall. I know the calendar said so, but other things point that direction: school holidays started today, the temperatures are NOT warm, it started to rain and it looks like it may stay that way for a while.
But the good thing is they have started harvesting grapes and starting making wine and that means: Federweißer. I tried to find a good translation, but there seems to be no translation at all. It's not new wine, because it isn't wine yet. It's the juice that's starting to ferment and it's a little cloudy and there's some action going on so there's a bit of natural carbonation to it. It cannot be sealed otherwise the bottle would explode! In the wine region, it's often served from a big vat. Looks a bit like dishwater.
Since it's a bit sweet, the perfect accompaniament is something a toward the other end of the scale and the answer is Onion Tart - Zwiebelkuchen.
There are of course as many recipes as there are regions or towns or villages or cooks. Traditionally it's made with a yeasty bread-like base and then topped with the cooked onions, egg and cream or sour cream and bits of bacon. But Werner's not in love with the bread base: takes a long time, is often too dry or too thick so I looked around for something. Where did I find it? Where else: The Joy of Cooking.
So, make a pie crust and cover a 9" pie pan and chill it several hours. Cut out cute little leaves (this is done with the tool Julia gave us for Christmas) and brush it all with an egg white. Halve and thinly slice 2 1/2 pounds onion (don't skimp, even add a few more - and use regular yellow ones) . Sauté till transparent in 3 tablespoons of butter and cool. Fry up some bacon. Cool. Beat three eggs with 1 cup of sour cream or crème fraiche, salt and freshly ground pepper and gently heat. Add to the onion mix and put it in the chilled crust. Sprinkle the bacon on top along with some carraway seeds if you're so inclined. Bake at 450° for 10 minutes and then reduce to 300° and keep it cooking until it's brown and tasty. Invite a friend over (we invited Elke), open the wine, make a salad and eat, eat, eat because it is so yummy!
So, make a pie crust and cover a 9" pie pan and chill it several hours. Cut out cute little leaves (this is done with the tool Julia gave us for Christmas) and brush it all with an egg white. Halve and thinly slice 2 1/2 pounds onion (don't skimp, even add a few more - and use regular yellow ones) . Sauté till transparent in 3 tablespoons of butter and cool. Fry up some bacon. Cool. Beat three eggs with 1 cup of sour cream or crème fraiche, salt and freshly ground pepper and gently heat. Add to the onion mix and put it in the chilled crust. Sprinkle the bacon on top along with some carraway seeds if you're so inclined. Bake at 450° for 10 minutes and then reduce to 300° and keep it cooking until it's brown and tasty. Invite a friend over (we invited Elke), open the wine, make a salad and eat, eat, eat because it is so yummy!
Of course, any other white wine is pretty good with this, too!
3 comments:
that is fantastic. put it on the list for france, if we make it.
Made the onion pie - pancetta was sooo tasty, but after munching on some of the cooked bits, I could have diced some country ham and it would have been tasty as well.
The crust recipe I sent you is so very good. Crispy, tasty.
Great! The pastry is on the list for next week.
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