{"id":15863,"date":"2025-02-12T10:00:00","date_gmt":"2025-02-12T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15863"},"modified":"2025-02-06T12:37:39","modified_gmt":"2025-02-06T12:37:39","slug":"federweisser-und-zwiebelkuchen-2","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/federweisser-und-zwiebelkuchen-2\/","title":{"rendered":"Federweisser und Zwiebelkuchen"},"content":{"rendered":"<p>by Chrissie Walker<\/p>\n<p>&nbsp;<\/p>\n<p>Sounds like a bit of a mouthful \u2013 Federweisser und Zwiebelkuchen \u2013 and indeed it is: a delicious mouthful \u2026and glassful.<\/p>\n<p>Federweisser is German for feather white and refers to the cloudy wine which is still fermenting (although that wine has a hint of yellow about it). The prospect of sipping a still-fermenting wine might seem alarming, in fact the reality is delightful. This \u201cnew wine\u201d alcohol content must be at least 4 per cent, but can get up to 10 per cent. It\u2019s refreshing, light, gives one the sense of drinking a fruity sparkling wine\u2026 and it is positively addictive!<\/p>\n<p>Federweisser needs a companion and it is traditionally served with Zwiebelkuchen which is an onion tart, usually offered in substantial portions.<\/p>\n<h4>Ingredients:<\/h4>\n<p>German onion tart 1 roll commercial all-butter shortcrust pastry (I have also used hot-water-crust pastry)<br \/>\n4 medium onions, sliced<br \/>\n1 clove garlic, crushed (optional)<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/img\/onion-tart-web.jpg\" width=\"453\" height=\"334\" \/><br \/>\n4 bacon slices, diced<br \/>\nSmall tub (about 300ml) sour cream<br \/>\n3 eggs, beaten<br \/>\n\u00bd &#8211; 1 tsp caraway seeds (authentic but optional)<br \/>\nSalt and pepper<br \/>\nA little oil for frying<\/p>\n<p>&nbsp;<\/p>\n<h4>Method:<\/h4>\n<p>Pre-heat the oven to 175\u00b0C.<\/p>\n<p>Line a large lightly-greased quiche pan with the dough, and prick the pastry with a fork. Cover with baking parchment and weigh down with rice or baking beans. Bake for 15 minutes.<\/p>\n<p>Fry the bacon in a little oil over medium heat until the fat runs. Add onions and garlic, and saut\u00e9 until caramelized.<\/p>\n<p>In a medium bowl, mix together cream, eggs, caraway seeds and seasoning. Add the bacon and onions and mix again.<\/p>\n<p>Spread the mixture over the pastry. Cover with foil and bake for 20 minutes. Remove the foil and continue baking till the custard is just set.<\/p>\n<p>You will likely not be able to find Federweisser unless you live in Germany, so choose a good well-chilled Riesling to enjoy with your onion tart.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Chrissie Walker &nbsp; Sounds like a bit of a mouthful \u2013 Federweisser und Zwiebelkuchen \u2013 and indeed it is: a delicious mouthful \u2026and glassful. Federweisser is German for feather [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23340,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3482,3484,3481,287],"tags":[507,128,391,1846],"class_list":["post-15863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drink","category-drinks-reviews","category-food","category-recipes","tag-baking","tag-german","tag-onion-tart","tag-zwiebelkuchen"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15863"}],"version-history":[{"count":4,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15863\/revisions"}],"predecessor-version":[{"id":15867,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15863\/revisions\/15867"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23340"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}