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2009-02-13 12:49:36

Culture

Calendar: festivals constant events

MUSIC:

September/ October:

Musica: International Festival of music of today – Strasbourg (Lower - Rhine)

Website : www.festival-musica.org

Jazz d’Or Festival: Strasbourg (Lower-Rhine) and Germany.

Website: http://www.jazzdor.com

June/ July:

Festival of music of Strasbourg: Strasbourg ( Lower-Rhine)

Website : http://www.festival-strasbourg.com

August:

Summerlied:

Festival of traditional songs and musics – Ohlungen (close to Hagenau) - Lower- Rhine

Site internet: http://www.summerlied.org

August/ September:

International Festival of music of Wissembourg : Festival of classical music devoted essentially to the piano and chamber music – Wissembourg (Lower- Rhine)

Website: www.wissembourg-festival.com

April/ May:

L’Humour des notes : Musical humour – Haguenau (Lower- Rhine)

Website: http://www.humour-des-notes.com

July:

International Festival of Colmar: International festival of classical music – Colmar (Upper- Rhine)

Website: http://www.festival-colmar.com

September/ October:

Festival of the Ancient Musics: Medieval and baroque music and music of the Renaissance – Ribeauvillé (Upper- Rhine)

Web site : http://www.festival-ribeauville.com

May/ June:

Festival « C’est dans la Vallée » : Festival which combines music with the art of Cinema and of Theatre - Sainte-Marie-aux-Mines- (Upper-Rhine)

Website : http://www.cestdanslavallee.com

International Festival of organ of Masevaux: Festival of classical music – Masevaux – Upper-Rhine

Website: http://www.ot-masevaux-doller.fr

July/ August:

Festival MUSICALTA : Pays de Rouffach and of Colmar (Upper- Rhine)

Website: http://www.musicalta.com/index.fr.htm

Jazz Festival of Mulhouse: Mulhouse (upper-Rhine)

Website: http://www.jazz-mulhouse.fr

May/ June- September/ October :

Festival voix et route romane : Alsace region

Website : http://www.voix-romane.com

 

AMATEUR THEATRE:

• Paroles d’Hivers d’Alsace : Festival of the Lyric, the Story and the tale – Reichshoffen – Lower- Rhine

Regional tradition: cuisine/recipes       
 

An all-Alsatian meal is composed of:

● Starters: - Alsatian cold meats: Alsace is one of the most famous French regions for the variety and quality of its cold meat.

● Main dishes: - Flammekuche:

Preparation time: 30 minutes
Cooking time: 15 to 20 minutes
Ingredients (to serve 4):
500 g (1 lb) bread dough – 2 onions – 60 g (2 ½ oz) smoked bacon (small pieces) – a bit of butter - 20 cl (6 oz) thick crème fraîche – 20 cl (6 oz) fromage blanc (soft white cheese) – 1 tablespoon colza oil – salt, pepper and nutmeg
Preparation
• Preheat the oven to 270 °C (thermostat 9 – 520 °F).
• Slice the onions thinly and brown them in a pan with the butter.
• Remove the onions from the pan and fry the bacon in it for a few minutes, without adding fat.
• Mix the cream, the fromage blanc, the onions and the bacon bits. Add salt, pepper and nutmeg to taste.
• Roll the dough in a thin layer on a baking sheet.
• Cover the dough with the mixture of fromage blanc / onions / bacon and pour a tablespoon of oil over.
• Bake 10 minutes.


Please note: this recipe may be made with grated Swiss cheese, fresh mushrooms or Munster cheese

Most suitable wine:
Riesling, Pinot Blanc or Sylvaner

  

Alsatian-style Sauerkraut:

Preparation: 30 minutes
Cooking time: 3 hours
Ingredients (to serve 8) :
1.5 kg (3 lbs) sauerkraut – 6 potatoes - 1 smoked pork blade – 700 g (1 lb 8 oz) salted pork loin - 6 Strasbourg sausages (Knacks) – 400 g (14 oz) smoked bacon – 1 small shank-end ham – 250 g (1/2 lb) Weisswurst sausage – 10 liver dumplings - 100 g (3.5 oz) goose fat, lard or oil – 2 onions – 1 clove garlic - 1 bay leaf – 10 cl (half a cup) Riesling – 25 cl (1 cup) broth – 10 juniper berries – cloves - salt and pepper
Preparation:
• Blanch the sauerkraut for a few seconds in boiling water.
• Rinse the sauerkraut several times, separating it carefully (the more the sauerkraut is rinsed, the less acid it will be).
• Press the sauerkraut thoroughly to remove all the water.
• In a casserole, brown the onions in the goose fat and add the sauerkraut and a linen pouch containing the garlic clove, bay leaf, cloves and juniper berries.
• Add the broth and the Riesling.
• Add salt and cover. Let cook for 1 hour on low heat.
• Stir the sauerkraut and add the bacon and the pork loin.

  Let cook for another hour and a half, adding liquid as necessary.
• During this time, cook the pork blade roast for an hour and a half in boiling water.
• Peel the potatoes and place them on top of the contents of the casserole.
• Cook for another 30 minutes.
• During this time, poach the Strasbourg sausages, the shank-end ham and the liver dumplings. Fry the Weisswurst sausage.
• Arrange the sauerkraut with the meat on top of it on a serving dish.
Most suitable wine :
Riesling or Sylvaner

● Cheese: - Munster (alsatian cheese of preference )

● Desserts : - Kugelhopf:

Ingredients:
500 g flour (1 lb) – 200 g (7 oz) butter – 100 g (4 oz) sugar – 25 g (1 ½ oz) baker’s yeast - 25 cl (1 cup) milk - 2 eggs – salt – 50 g (1.8 oz) almonds - 50 g (1.8 oz) raisins soaked in lukewarm water – icing sugar
Preparation:
• Preheat the oven to 180 °C (thermostat 6 – 350 °F).
• Dilute the yeast in about 5 cl (2 tsp) warm milk.
• Incorporate the sugar, the butter, a bit of salt and the rest of the milk.
• Form a well in the flour and incorporate the eggs and the previous mixture.
• Mix thoroughly and work the dough until it is not sticky anymore.
  Add the yeast and knead the dough for a long time by stretching it and dropping it onto a slightly floured work surface.
• Place the ball of dough in a lightly floured bowl and cover it with a cloth.
• Let the dough rise for an hour, in a warm place.
• Press down on the dough and add the raisins.
• Butter the Kugelhopf mould thoroughly and place the almonds on the bottom, in the grooves.
• Put the dough in the mould and cover with a cloth.
• Let the dough rise until it reaches the edge of the mould.
• Bake the Kugelhopf for 45 minutes, covering it with aluminium foil as necessary to keep it from getting too brown.
• Sprinkle icing sugar over the Kugelhopf before serving.
Most suitable wine
Crémant d'Alsace, Riesling or Gewurztraminer

For all brave people, find all the alsatian recipes on http://www.tourisme-alsace.com/en/recipes

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