Yorkshire Inn Title 1

Award Winning 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.

    If you wish to stay at The Yorkshire Inn Bed and Breakfast during the Phelps Sauerkraut Festival, we recommend that you make your reservations early!

    For a variety of scheduling reasons, the Latch family did not have an entry in either 2005 or 2006. We hope to re-enter the competition in the summer of 2007.

Patcy Wheeler 's 2006 Blue Ribbon Entry
Copyright 2006 - See details at bottom of the page

Pesto Kraut
While we could not enter in 2006, our friend Patcy Wheeler won best of show with this fantastic and unique creation.

1/4 lb. linguini - cooked and drained
1/4 lb. sliced, fresh mushrooms (roughly 2 cups)
1 Tbs butter
1 cup sauerkraut, undrained.
1 Tbs minced garlic
1 tsp red pepper flakes
2 Tbs Tastefully Simple, Dried Tomato & Garlic Pesto
   (Tastefully Simple products are sold by consultants through home demonstrations)
2 Tbs water
2 Tbs olive oil
Freshly grated parmesan cheese to taste

Cook the linguini according to the package directions, drain. Saute mushrooms in butter in a large skillet over medium heat for 3-4 minutes. Add undrained sauerkraut, red pepper flakes and garlic. Cook until all of the liquid is gone and the kraut begins to brown.
While the kraut mixture is cooking, combine the Dried Tomato & Garlic Pesto with the water and oil in a microwave safe bowl and microwave for 1 minute, allow to stand to 5 minutes, then stir.
Toss the linguini with the sauerkraut mixture and the pesto sauce in a large bowl until all is well coated.
Plate and top with parmesan cheese to taste.

What Kind of Kraut to Use?
We met with Patcy on Sunday evening (of the competition) to congratulate her and this led to a discussion of what sauerkraut to use. We agreed that there is a significant difference between "fresh packed" and canned kraut. For all of the recipes listed here, you should always use fresh packed sauerkraut. It is available in thick plastic sacks - usually in the deli section of your market. Canned kraut just doesn't cut it for award winning recipes!

 

2004 Brought a New Winner!

As the judges prepared to announce the winners of the 2004 Phelps Sauerkraut Festival Cook Off, the looks on their faces said that something unusual was about to happen. Keren Warner, the Food Editor of the Finger Lakes Times, was positively beaming as Town Supervisor, Carmen Orlando began reading off the winners.

While Carmen read the winners of each category from first to third, when he got to main dishes he stopped himself and announced, "In third place, Doug Latch with Stuffed Pork Chops over Capered Kraut."

The crowd that had gathered let out a collective, "oohh."

When he got to first place he stopped for a dramatic pause. Finally he said, "In first place, Sammi Latch and her Sauerkraut Pizza." The crowd laughed and clapped. Then Carmen said, "Best of Show goes to Sammi Latch!" and the crowd went wild. Everyone thought it was the funniest event the festival had seen as 13 year old Sammi beat her famous (or is it infamous) dad..

Sammi's 2004 Double Blue Ribbon Entry
Copyright 2004 - See details at bottom of the page

Sauerkraut Pizza
The surprise 2004 Best of Show winner was concocted by 13 year old Sammi Latch. Kathe only helped with determining the proportions.

Sauerkraut Sauce:
1 Spanish onion - chopped
1 lb. Sauerkraut
1 cup sour cream
1/2 cup dark beer (porter is best)
Brown onion in 3 tbs. butter, Add kraut with brine and the 1/2 cup of dark beer - simmer 1 hr. Draw liquid, simmer and Brown 10 min. Remove from heat, Add sour cream and stir well.

Pizza:
1 large Boboli
Some chopped red onion
Some chopped green bell pepper
1/2 cup drained sauerkraut
1/4 lb Kielbasa sliced into thin rounds
1/2 lb shreaded Swiss Cheese


Spread the Sauerkraut sauce over the surface of the Boboli. Cover the sauce with the chopped onion, bell pepper and sauerkraut to taste. Spread the sliced kielbasa as you would pepperoni. Cover with cheese and bake at 450 degrees for 12 to 15 minutes.

 

Doug's 2003 Red Ribbon Entry
Copyright 2004 - See details at bottom of the page

Phelps Phajitas
A classic Southwestern dish, created Phelps NY style! This recipe is the most complex that Doug has ever entered into a competiton. This won a Red Ribbon in the Main Dish competition and was featured on the Food Network program - All American Festivals. Doug has made classic Fajitas for years, the marinade below is the result of much trial and error. He highly recommends it for all Fajita recipes.

Sauerkraut Sauce:
1 Spanish onion - chopped
1 lb. Sauerkraut
1 cup sour cream
3 tbs horseradish (optional)
Brown onion in 3 tbs. butter, Add kraut with brine - simmer 1 hr. Draw liquid, simmer and Brown 10 min. Remove from heat, Add sour cream and horseradish to taste, stir well, Heat through.

Salsa Fresca:
3 med. Vine ripened tomatoes
red onion finely chopped
1 tbs. Olive oil
Juice from lime
1 finely minced clove garlic
2 tbs. chopped fresh cilantro
Put in bowl and serve with the phajitas. Can be made a day ahead and refrigerated.

Marinade:
1 - 12oz. bottle porter beer
    If you don't brew your own like Doug does, use any good quality porter from a microbrewery.
Juice of 1 lime
    You get much more juice from limes at room temperature than from cold, refrigerated limes.

1 t. cumin powder
1 t. chili powder
t. hickory seasoning
    If you can't find powdered hickory seasoning, use 1/4 t. of liquid smoke
c. Worcestershire sauce
1 minced garlic clove
Thinly slice 1 to 2 lbs top round steaks across the grain. Marinate overnight in the refrigerator.

Phajita stuffin's:
yellow onion sliced
red onion sliced
1 red (bell) pepper sliced in strips
1 green (bell) pepper sliced in strips
lb. Sauerkraut - drained
Cook the stuffins and meat in a large skillet or griddle. There should be plenty of marinade to continue adding to the cook surface to aid in browning the meat and vegetables. Add the sauerkraut in the last 5 minutes of cook time.

Build your phajitas in warmed, 8-10" flour tortillas. Begin with meat and stuffins, add a bit of salsa fresca and then some Sauerkraut sauce. Top with a little shredded colby or jack cheese.

 

Kathe's 2003 Entry
Copyright 2003, 2004 - See details at bottom of the page

Phelps Own Key Lime Cheesecake
Kathe tried the dessert competition for the first time in 2003. She took a Green Ribbon for this dish. It is an absolutely fantastic cheesecake and a great way to surprise your friends when you tell them that it contains sauerkraut!

Crust:
1 c. graham cracker crumbs
2 T. sugar
c. butter, melted
Blend ingredients together. Butter bottom and sides of springform pan, then put crust mixture in bottom and '' up sides. Bake crust at 350 degrees for 8 minutes, then let cool.

Filling:
2 - 8oz. Pkgs. Cream cheese
c. sugar
1 c. sour cream
1 c. sauerkraut - well drained
3 T flour
2 eggs
c. lime juice
1 t. vanilla
3 drops green food coloring
Beat cream cheese, sugar, and sauerkraut in food processor until very well combined. Add sour cream, flour, and eggs, one at a time; blend until combined. Blend in lime juice, vanilla, and green food coloring until smooth. Pour into crust. Bake at 375 degrees for 15 minutes, reduce temp. to 250 degrees and bake for 1 hr., or until center is barely set. Cool, then chill 8 or more hrs.

 

Doug's 2002 Entry
Copyright 2003, 2004 - See details at bottom of the page

Ruben Pockets with Creamed Sauerkraut Dip
This recipe is great for game day snacking in front of the TV. You can prepare the pockets and sauce ahead of time and store them in the refrigerator for up to 24 hours. Then bake just before you are ready. This recipe took a blue ribbon in the appetizer division and received best of show honors.

Creamed Sauerkraut:
Lightly brown 1 diced onion in a shallow sauce pan in 3 tbs. Butter.
Add 1 lb sauerkraut (do not drain) and simmer for 1 hour.
The liquid should be gone and the kraut lightly browned. Salt and pepper to taste. Just before serving, mix with 4 ozs. of sour cream and 4 tbs. of milk or cream.

Ruben Pockets:
1/3 cup Mayonnaise
1 tbs. Deli Mustard
tsp. Caraway Seeds
1 cup Sauerkraut
lb shredded Swiss Cheese
5 ozs. Sliced Corned beef
2 tubes "Grands" style pastry
Drain and pat dry sauerkraut. Dice the corned beef. Mix mayonnaise, mustard, caraway seeds, sauerkraut, beef and cheese in a medium bowl and allow to stand in the refrigerator for at least 1 hour. (This can easily be made up the night before) Roll the pastry circles out in an oval shape until they are no thicker than inch. Place a mound of the ruben mix in the center of the circle and fold over. Seal the edges. (You may brush the tops with an egg wash to glaze the pockets) Bake 15 minutes at 425 degrees or until golden brown.

Doug's 2001, Blue Ribbon Entry
Copyright 2003, 2004, 2005 - See details at bottom of the page

The Yorkshire Skillet
This is Doug's first entry into the Phelps Sauerkraut Cooking Competition and the dish that started the rivalry between him and Kathe. We have had several requests for the recipe recently so it has been added to the website

Ingredients:
12 oz. fully cooked sausage cut into bite sized pieces
2 Tbs red wine
1 med. onion
2 red cooking apples
1 lb sauerkraut
12 oz frozen, herbed potato wedges or steak fries
cup cider vinegar
3 Tbs. sugar
tsp. caraway seeds
2 Tbs. chopped parsley

Follow the directions on the package for the frozen potatoes. Usually 425 degrees for 15-20 minutes. Start the potatoes baking.
Slice the onion and apples into large chunks.
Combine the vinegar, sugar and caraway seeds in the measuring cup.
Place the sausage pieces and red wine into a large skillet, cover and cook
over medium heat for 8-10 minutes.
Remove the sausage to a covered platter (to keep warm) and keep the drippings in the skillet.
Cook the apples and onion 4-5 minutes, stirring often.
(If you have timed it right, the potatoes are due to come out of the oven about now)
Combine the sausage, potatoes, and sauerkraut into the skillet.
Pour the vinegar mixture over the skillet.
Stir gently and heat together 1 minute.
Sprinkle with parsley as you serve.

Notes: this dish comes together quickly - at the end don't over stir or let it sit on the heat too long, the apples and potatoes will get mushy. Lately I have been using a full pound of sausage and a 1 pound bag of potato wedges. I then increase the cider vinegar to 1/2 cup. (I like the tang from the vinegar). I have also substituted 2 heaping Tbs of brown sugar for the 3 Tbs of white sugar. It darkens the flavor a bit.

 



The recipes on this page are Copyright 2003 and/or 2004 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 8/10/2010

 

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