Autumn Alsatian Style Sets The Holiday Mood (November 10 – November 16)

Exploring the Alsace region of France is delightful in the late autumn. The mean high temperature for the region is 48˚F or 9ºC in November and the holiday shopping is delightful amongst cobblestone streets. Old world craftsmanship is showcased with whimsical wooden carvings and handmade pottery. Warm meals are served in quaint European cafes and the taste of authentic Alsatian hot melted cheese is most memorable. Cheese is a fundamental ingredient. As the holidays approach, set the mood for Europe revisited by trying my Alsatian inspired entrée for easy yet wholesome dining.
Alacienne Portobello Champignon
Sauté a Portobello mushroom, per person in butter with a dash of Sherry.
Boil a crab or crab legs. Remove the crab from the water and place the meat into a bowl. Mix the crab meat with a bit a lemon juice, chopped tarragon and a pinch of kosher salt. Stack the crab meat mixture onto each Portobello mushroom. If crab meat is unavailable, then a mixture of chopped sautéed mushrooms, chopped black olives and toasted bread crumbs will make an excellent stuffing.
Top the stack with Alsatian Munster grated cheese. Heat until the cheese melts for an appetizing and artful dining experience. © Kelly McBride Loft

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