European Stars and Stripes (Newspaper) - September 22, 1989, Darmstadt, Hesse                                As is Chou route or sauerkraut garnished with pork and boiled potatoes. Preserves Are served with a Lully Iresh while Cream cheese. Ii is an expensive dish because each curial must to separately pierced so thai when cooked it will plump out correctly. Achenn Glace is a meringue Cream and ice Cream concoction. Talc a Lacienne is a Large open Lart Wilh Ruil arranged on a Type of custard Eier Kuchas Are pancakes usually served Wilh Raspberry Jelly Tarleau Mengin is a Larl made with Iresh while cheese eggs Cream and sugar Tal mouses Are a pull pastry and Almond Sweel. Kaplen Are mile doughnuts. Connel Erlas is a Ritler Cream pull. Atlee Kranzl is Coffeecake. The alsatian serve both Beer and wine with Iheson culinary delights. Alsatian regional Beer is excellent. Strasbourg Lor example is Lamous Lor its Kronenburg. The area s wines continue to grow in importance. More than one bottle out of every three drunk in the French Home is irom the Region. West Germany imports vast amounts visiting germans often Load their cars up with the wine to take Home. Other Hardy regional dishes certainly Worth trying in you can find them Are Civet de pore a pork Stew bae Keolla or Becke Nolle a slew of Mutton pork beef and potatoes Pikell Leisch or Boeuf Sale smoked brisket of Beel a Strasbourg speciality Schiela a shoulder of pork with turnips Porcelle Marci a la Pau de Goret is stalled suckling pig. The following recipes Are All alsatian specialities Chicken in riesling preparation time 45 minutes cooking time 45 minutes suggested wine riesling 2 Small chickens about 2vi pounds each Salt and Black Pepper /4 cup butter 1 onion quartered 1 Clove garlic chopped 2 cups riesling wine 12 ounces Iresh mushrooms sliced thinly juice of a Lemon 2 cups Creme Raiche or heavy Cream Quarter the chickens and season with Salt and Popper. In a Skillet Brown the Chicken pieces lightly in a cup of the butter. Add the onion and garlic and pour in the wine. Saute the mushrooms in another Skillet Wilh a cup of the butter and the Lemon juice. Drain mushrooms and Reserve. Keep hot. Pour the mixture of Butler and Lemon juice Over the pieces of Chicken and simmer covered Lor 30 to 35 minutes. When the chickens Are cooked place hem on a hot serving Platter and spread the mushrooms Over whom. Keep warm boil the pan juices until reduced to Hall the volume stir the Cream into the pan juices and let Cook Lor 5 minutes or until thickened. Stir in the remaining butter. Taste for seasoning then Strain the sauce and spoon Over the pieces of Chicken. Tarte Aux pommes Apple tart preparation time 30 minutes baking time 45 minutes. Yield 1 11-Inch tart 2 /4 pounds cooking apples approximately 5 apples 1 recipe pie dough see below 1 i cups confectioners sugar 2 Large eggs 1 cup milk i cup Creme Fraiche or heavy Cream ground cinnamon preheat the oven to 400 of Peel the apples and Cut in half remove Core. Place Apple halves Cut Side Down on a work surface and Cut straight Down into i Inch thick slices. Keep the slices together. Roll out the dough and use it to line a buttered 11 Inch Larl pan. Place 9 of the Apple halves slices together in the Shell. Use the tenth Hall separated to fill in empty spaces. Sprinkle with i cup of the sugar bake in a hoi oven Lor 25 to 30 minutes in a Small bowl boat the eggs Wilh the remaining sugar then add the milk and Cream. Pour Cream mixture Over the apples and put Larl Back into hot oven for another 10 to 15 minutes. Or until custard is set. When tart is cooked Sprinkle lightly with the cinnamon. Remove sides and serve warm. Pate Brosee pie and tart dough preparation time 15 minutes resting time 2 hours baking time 10 minutes yield 1 10-Inch crust 2 cups All purpose flour i Teaspoon Salt i cup butter in Small pieces 1 egg Yolk i cup water mix Lour Wilh Salt. Cut the Buller into the Lour until the mixture is of particles like Small peas. Add the egg Yolk and Waler. Mix Well Wilh a Fork. Knead the dough a few limes until in Lorms a san ooh Ball wrap in Wax paper and chill until ready to use Al Casl 2 hours. Roll out the dough on a floured surface to the desired size making the dough about it Inch thick and 2 inches wider than the Bottom of the tart or Llan pan. Then follow other recipe instructions. Tarte a i Lognon onion tart preparation time 30 minutes cooking time 1 hour suggested wines Sylvan Eror riesling 4 Large onions % cup butter 1 Tablespoon Oil 1 Tablespoon All purpose flour 4 Large eggs 1 cup Creme Fraiche or heavy Cream 1 cup milk Pinch of Salt 1 Mill turn Black Pepper dash of grated Nutmeg 1 recipe pie dough see above Peel and Cut the onions Inlo thin slices saute onions in Butler and Oil without allowing them to Brown about 20 minutes. Sprinkle with hour. Mix Well and saute for a Low moments longer. In a bowl beat eggs Wilh Cream milk sail Pepper and Nutmeg. Preheat the oven to 350 f. Roll Oul dough on a poured surface. Line the Bottom and sides of an 11 Inch quiche pan or flan ring sol on a cookie Sheet. Fill crust with egg mixture then scatter onions Over that leaving a Lew rings on lop. Bake Tarl in a moderate oven Lor 30 to 40 minutes or until richly browned and pulled. Untold and serve hot. . Ember 22,1989 the stars and stripes Page 15