Award Winning 2007 Sauerkraut Recipes
Each year between the summers of 2001 and 2004, Doug and Kathe
Latch entered their culinary creations in the Phelps
Sauerkraut Festival cookoff. So far they have not missed taking a ribbon.
The friendly rivalry between them was featured on the Food
Network program: All American Festivals. In 2007 Doug, Kathe and their
daughter Sammi entered in three different categories and all three took Blue
Ribbons. Kathe received her first Best of Show award with her fantastic desert.
Kathe's
2007 Double Blue Ribbon Entry
Copyright 2007 - See details at bottom of the
page
Lemon Curd Pound
Cake
There are two
approaches to including sauerkraut into a recipe: you can feature it or you
can hide it. In this year's Best of Show winner, Kathe modified an old family
favorite recipe by incorporating rinsed and finely chopped sauerkraut into
the lemon curd filling..
Lemon Curd:
2 Large Eggs
2 Large Egg Yolks
3/4 Cup Sugar
1/3 Cup Fresh Lemon Juice other orange liqueur
2 teaspoons Grated Lemon Peel
3 Tablespoons Butter, Cut into small pieces
1/2 Cup well-rinsed, drained sauerkraut
Chop sauerkraut in
food processor until very fine. Whisk eggs, yolks, and sugar in heavy medium
saucepan until well blended and slightly thickened. Whisk in lemon juice and
peel and sauerkraut. Add butter. Stir over medium-low heat until curd thickens
and just comes to a boil, about 5 minutes. Immediately transfer mixture to
bowl. Refrigerate until well chilled, about 8 hours. Curd can be made up to
3 days ahead.
Assemble The Cake:
1 1/2 Cups chilled whipping cream
3 Tablespoons sugar
3 Tablespoons Grand Marnier or other orange liqueur
1 12-ounce pound cake (bought or homemade)
2 1/2-pint baskets raspberries or 1 1-pint basket strawberries, hulled, sliced
Lemon peel curls and lemon slices
Whip cream in large bowl until soft peaks form. Add sugar and Grand Marnier and continue whipping until stiff peaks form. Using long serrated knife, cut cake horizontally into 4 even layers. Place bottom cake layer on platter. Spread 1/3 cup lemon curd over cake. Top with single layer of raspberries. Spread 1/3 cup whipped cream over berries. Repeat layering 2 more times, using 1 cake layer, 1/3 cup lemon curd, 1 layer of raspberries, and 1/3 cup whipped cream for each. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Place remaining berries atop cake. Garnish cake with lemon peel and slices if desired. Chill 30 minutes to 5 hours before serving. If your cake will be in the refrigerator more than a couple of hours, you may want to delay placing the top berries until just before serving to minimize staining of the whipped cream.
Sammi's
2007 Blue Ribbon Omlettes
Copyright
2007 - See details at bottom of the page
Omlettes with Kraut
Sometimes basic and simple pays off. Sam developed a very
basic omlette featuring sauerkraut. We had a discussion regarding should the
bell pepper be sauted but she prefers the fresh crunch of raw pepper.
1 Green Bell Pepper, diced
1-1/2 Cups Sauerkraut, well drained, chop to minimize extra-long strands
1/2 lb. ham, cubed
6 oz. Swiss Cheese, grated
8 eggs
Makes 4 - 2 egg omlettes.
Put eggs in bowl, spice to taste, whip well with a whisk. Add a handful of all other ingredients except the cheese. Pour mixture into a hot, well-oiled pan. When eggs look nearly set, flip omlette. Add cheese to one half of the omlette. When cheese begins to melt, fold omlette over onto itself. Give it a few seconds, and remove from heat.
(Sam typically spices her omlettes with a pinch of kosher salt, a couple of grinds from the pepper mill and a dash of dill).
Doug's
2007 Blue Ribbon Entry
Copyright
2007 - See details at bottom of the page
Pork Tenderloin Roulade
Yes, this dish
takes a few minutes to prepare but it isn't that much effort and the results
are fantastic. The key to making a Roulade is knowing how to roll and tie
the meat to close the seam but not squeeze out all of the filling. The temptation
is to tie it too tightly.
Wegman's sells pork tenderloins
in three packs. With 2 teenagers in the house, we usually cook up 2 at a time.
Wegman's grocery is a treat known only in the NY, PA, and NJ areas. If you
don't have one near you, we are sorry.
1 small onion - coarsly chopped
1/2 cup undrained, sauerkraut
2 Tbs capers
1/4 cup Wegman's Lemon & Garlic Marinade
1/2 cup crumbled Feta Cheese
2 pork tenderloins
Butterfly cut the pork tenderlions and press the meat to soften and stretch it
Saute the onion and sauerkraut, add capers to the pan at the end.
Mix the onions, kraut, & capers with the marinade and Feta cheese. Divide the mixture in half and stuff each tenderlion. Roll and tie the tenderlions (not too tightly) with butcher's string. Lightly salt the outside of the tenderlions with kosher salt.
Sear the tenderlions with 2 Tbs Olive Oil in a medium hot pan. Rolling slowly, about 2 minutes a side.
Transfer the tenderlions to a baking dish, coat with a bit more of the marinade and bake at 350 degrees for 35 minutes (or until the internal temperature reaches 165 degrees). Allow to stand for 10 minutes before slicing.
Would you like to see more award winning recipes? Click on this link to see past winning recipes and stories.
The recipes on this page are Copyright 2007 by Doug and Kathe Latch.
All rights are reserved. The recipes are made available for individual,
non-commercial use. Please give credit where credit is due. If you wish
to use any of these recipes for commercial or contest purposes please
contact: innkeeper@theyorkshireinn.com.
updated 8/16/2010
