{"id":1731,"date":"2017-01-10T10:31:43","date_gmt":"2017-01-10T10:31:43","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=1731"},"modified":"2021-11-17T18:51:56","modified_gmt":"2021-11-17T18:51:56","slug":"federweisser-und-zwiebelkuchen","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/federweisser-und-zwiebelkuchen\/","title":{"rendered":"Federweisser und Zwiebelkuchen &#8211; recipe"},"content":{"rendered":"<p><span class=\"text-element body\"> Sounds like a bit of a mouthful \u2013 Federweisser und Zwiebelkuchen \u2013 and indeed it is: a delicious mouthful \u2026and glassful.<\/span><\/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<p>&nbsp;<\/p>\n<h3 class=\"Heading-3\">Zwiebelkuchen<\/h3>\n<p><span class=\"text-element body\">by Chrissie Walker<br \/>\n<\/span><\/p>\n<h4 class=\"Heading-4\">Ingredients:<\/h4>\n<p><span class=\"text-element body\"><img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/onion-tart-web.jpg\" alt=\"German onion tart\" width=\"180\" height=\"133\" \/> 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)<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<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"Heading-4\">Method:<\/h4>\n<p><span class=\"text-element body\">Pre-heat the oven to 175\u00b0C.<\/span><\/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>Travel through wine-producing regions of Germany with <a href=\"https:\/\/www.rivieratravel.co.uk\">Riviera Travel<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.mostlyfood.co.uk\/index.php\/category\/recipes\/\"><strong>See more Recipes here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.mostlyfood.co.uk\/index.php\/tag\/germany\/\"><strong>Read more articles about Germany here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Recipe by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 white and refers to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":24446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[392,128,336,391,1846],"class_list":["post-1731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-federweisser","tag-german","tag-germany","tag-onion-tart","tag-zwiebelkuchen"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/1731","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=1731"}],"version-history":[{"count":7,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/1731\/revisions"}],"predecessor-version":[{"id":25909,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/1731\/revisions\/25909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24446"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}