The art of french pastry phần 578
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slow-cookedandthen
toppedwithbaconlardons,
BeerQuiche,thevegetable
quicheenhancedwithbeer,
orTarteFlambée,oneof
theculinarysymbolsof
Alsace,apaper-thin
flatbreadcoveredwithsour
cream,onions,andbacon
lardonsthatisbakedina
veryhotwood-burning
oven.ItissogoodthatI
installedaspecialtarte
flambéeovenfromAlsace
atmyhomeinChicagoso
thatIcanenjoythis
delicacythewayI
rememberit.
Inourregion,asinmost
ofFrance,breadispresent
atallmeals.Ourbreadsare
hearty.Youwilldiscover
thewonderfulSeeded
Bread,fulloftextureanda
greatcandidateforyour
sandwiches,andthe
deliciousandbeautiful
BeerBread,whichhasan
extremelymoistcrumb
andadelightfulcrust.
Whileonthesubjectof
beer,asatrueAlsatianI
couldnotdenyyouarecipe
forPretzels,thesnackthat
ismostoftenservedwith
beer.Withtheirsoft
textureinthecenterand
crunchy,saltycrust,they
areaddictive.
Thereisaseasonalityto
manyoftherecipesinthis
chapter.Whencherriesare
inseasonwemakea
simpleyetverytastytype
ofbreadpuddingwith
freshblackcherriescalled
BettelmanauxCerises;itis
todiefor.Duringthe
Christmasholidayseason
wemakespicebread,lots
ofcookies,andarich
panettone-typebrioche
calledStollen;andat
MardiGraswemake
scrumptiousBeignetsfilled
withfreshraspberryjam,
andsmallorange-flavored
CarnivalFritters.The
entireregionlooksforward
toMardiGrasandits
specialpastries,even
thoughitforeshadows
Lent,whenwemustgive
upsomeofourfavorite
pleasures.Ihopethatyou
