I guess it is too late to put forward my penne alla vodka - very popular in my kitchen during 2005 - or ubiquous Estonian kama truffles seasoned with our national creamy liqueur. Assuming it has to be something recent and seasonal, I put forward our Christmas food staple: sauerkraut. And instead of cooking it simply with a large chunk of pork, I made a delicious hotpot with beer.
Boozy sauerkraut
(Õlles hautatud hapukapsad)
Source: Postimees, December 2005
1 kg fresh sauerkraut
100 grams of sugar or honey
1-2 tsp salt
300 ml porter or other dark strong beer
300 ml apple juice
a generous pinch of caraway seeds
50 grams butter
Mix all ingredients in a large saucepan and put on a medium heat. Simmer, stirring every now and then, until the cabbage is slightly golden and soft.
Serve with fried or roasted black pudding/blood sausages and pork roast and roasted potatoes. Or turkey, if that's what you usually have on your Christmas table.
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6 comments:
Nice idea for an unusual spirits/food combination.
hi pille, that looks so wonderful and warming - makes me want to rush out for some sausages right now to go with it!
very interesting way of preparing it, with the beer. I like!
Paz
This sounds wonderful - enjoy your holiday!
This is making me crave for sausages and sauerkraut! Yum!!! Happy Holidays Pille! :)
Kalyn - it's quite unusual for us as well, usually we don't waste beer with sauerkraut either:) But it worked very well - even my uncle, who makes his own fresh sauerkraut, as only then it suits his tastebuds - a real sauerkraut purist then - liked it a lot..
J - remember that black pudding/blood sausages go best with sauerkraut - not a problem for you, as you said once you really like them!
Paz - I'm glad you like the sound of this recipe!
Rorie - thanks, and I'm indeed having great time at home. If it only weren't so cold..
Joey - happy holidays to you, too!
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