Recipe by Catrin
"This German appetizer goes really well with a crisp Riesling or German beer!"
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1 (0.6 ounce) cake
compressed fresh yeast
clarified butter, melted
2 1/2 cups
bacon, cut into 1/2 inch pieces
1 1/2 cups
ground nutmeg to taste
salt and pepper to taste
1 (20 ounce) can
Let me qualify my review by first saying this: I did not use the dough part of this recipe, I used my own. That being said, this was a pretty good recipe. It tastes like a Reuben sandwich without the corned beef. There was a bit too much caraway seed for my taste, and I would've put the bacon on top to get more crispy as it baked. My husband also suggested frying the sauerkraut to take the edge off of it - too much vinegar taste, I guess. Overall though, I would say it was pretty good! And, the longer I sit here munching, the more the flavour is growing on me! Time to stop eating! ;o) I would make this again with a few minor modifications.
The only reason I gave this 4 stars is because I am not crazy about caraway seeds and sauerkraut. I leave them out, even if I am German! Otherwise it is delicious!
This was terrific. Wish I'd had a dry Alsatian Riesling to go with it, but this was great for dinner outside on a hot night with beer and a salad. My store didn't have fresh yeast (apparently it's a "seasonal" item) so I used .25 ounce instant yeast. I also used 1/4 cup ghee instead of the full 1/3 cup clarified butter, and whole milk yogurt in place of sour cream. I baked the tart in a pan on parchment for the first half of baking, and then finished it on a baking stone for a good crisp crust. It's delicious cold for lunch, too. Ausgezeichnet!
* Percent Daily Values are based on a 2,000 calorie diet.
Sauerkraut on Bread Dough
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 315
** Calories from Fat: 185
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