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Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries. [14] Besides Norwegian, Danish and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts (such as German sauerbraten).
Prickly juniper berry: Juniperus oxycedrus: Prumnopitys: Prumnopitys andina: Raisin tree fruit: Hovenia dulcis: Redberry juniper berry: Juniperus coahuilensis: Rhubarb: Rheum × hybridum: Rimu: Dacrydium cupressinum: Rocky Mountain juniper berry: Juniperus scopulorum: Southern juniper berry Juniperus virginiana var. silicicola: Syrian juniper ...
Three ways with hare: recipes in Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), p.50. One common traditional dish that involves jugging is jugged hare (a similar stew is known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.
Sahti is considered one of the most traditional recipes in the Nordic country's history. ... By using corn mash and Simcoe hops in the body, and juniper berries in the whirlpool, the brewer was ...
If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice.Heat 1 quart of water in the microwave until warmed, then add the salt ...
Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
Frisian cuisine consists of the traditional recipes and cooking methods of the historic region of Frisia, which is in present-day Germany and the Netherlands. Frisian cuisine is diverse, drawing from both land and sea. Most dishes, excluding desserts, are made of fish or potatoes, though there are several dishes based on other ingredients.
It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.