Warm Sauerkraut With Bacon And Apples Krautsafat Mit Speck Und Recipes

Steps:

• Melt 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the onion, juniper berries, bay leaves, and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened, 3 to 5 minutes. Stir in sauerkraut, apple, bacon, brown sugar, and broth, increase the heat to medium-high, and bring to a simmer. Reduce to medium-low and continue to simmer until the liquid is almost evaporated, about 20 minutes. Remove the bacon and bay leaves, stir in the remaining tablespoon of butter, and season with salt and pepper to taste.

Steps:

• Place pears in a pot with warm water. Add 1 tbsp lemon juice. Bring to the boil, reduce heat, simmer for 15 minutes.
• While pears are cooking, cook bacon in a skillet. When crispy, remove to a plate with paper towel and reserve bacon grease.
• After simmering for 15 minutes, add beans and salt.
• Drain pears and beans. Crumble bacon into pears and beans.
• Add sugar, vinegar, and 1 tbsp lemon juice to the bacon grease and pour over pears, beans, and bacon.
• Serve hot.

Steps:

• Bring the salt and water to a boil in a very heavy saucepan, then reduce heat to very low.
• Add the beans, top with the pears, then the bacon.
• Add the savory and pepper, cover, and let simmer for 45 minutes.
• Sprinkle with the chopped parsley, then serve.

Steps:

• Clean, peel and wash the white radishes.
• Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
• Divide the coils into about 4 inch long pieces.
• Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt.
• Let the radish coils rest for 20- 30 minutes (the salt will draw some juice).
• In the meantime clean, wash and quarter each of the small red radishes.
• Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations).
• Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
• Pour the oil and vinegar into the bacon in skillet and bring to a short boil.
• Remove the skillet from the stove.
• Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
• Add the red radish wedges to the white radish and combine.
• Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
• Garnish with reserved radish coils and dill weed sprigs.

Steps:

• Saute bacon until crisp.
• remove bacon to drain, reserving fat in pan.
• saute onion in bacon fat until browned.
• add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
• Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.