Category: Ham

SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016)

Hier geht's zur deutschen Version dieses PostsJust in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery". … Continue reading SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016) →

FLEISCHSALAT – A COLD CUT FOR FEINBROT

Hier geht's zur deutschen Version dieses Posts Every German butcher offers Fleischsalat (meat salad) for the same reason that supermarkets in Maine offer lobster bisque - to use their leftovers. Fleischsalat is made with ham or bologna, pickled gherkins (I don't like the very salty kind) and mayonnaise. In Germany Fleischsalat is such a common … Continue reading FLEISCHSALAT – A COLD CUT FOR FEINBROT →

ZWIEBELKUCHEN – ONION (OR LEEK) TART FROM ALSACE

Onion or Leek Tart - here the leek versionIt's this time of the year again - the garden is full of red leaves, the cats stay more indoors, and the temperatures are finally falling.Time for the perfect savory fall pastry: Zwiebelkuchen from Alsace, a wonderful companion for young (or old) wine, that we like serving … Continue reading ZWIEBELKUCHEN – ONION (OR LEEK) TART FROM ALSACE →