I recreated the recipe for my fellow foodies on the Emeril Lagasse mailing
list.  Thought you might like a copy.  To explain, Sweet Pea is my moniker
on the list, since that is what Darin "christened" me in Las Vegas.  We
always give each other a hard time, which keeps the list pretty lively.
Love, Wendy


>From: "Wendy Hufnagel" <whufnagel@shadowlink.net>
>
>Since we're on the subject of sauerkraut and pork fat, here is a recipe I
>invented for a savory appetizer strudel.  It's a little putzy, so I usually
>double the recipe and make two at a time.  They freeze very well.  It's
>pretty tasty if I do say so myself...I was once threatened with my life if
I
>didn't write down the recipe.  They can be left plain, but I usually
>decorate these.  I've been asked to do so for special events.  For Blaine's
>retirement party, I made one decorated with a headstone which was then
>"inscribed" by the use of black liquid food coloring* with his name,
R.I.P.,
>and his years of employment.  A few black bats in the sky, and two howling
>coyotes (using a cookie cutter and the extra pastry scraps), one on each
>side of the tombstone.  For Packer parties, and the Super Bowl, I make it
in
>the shape of a football and decorate it appropriately.  For holidays, I use
>appropriate cookie cutters or just do something freehand, just to give you
>ideas...always get raves...never any leftovers.  Again, amounts are
>approximate...sorry.
>
>SWEET PEA'S SAUERKRAUT STRUDEL
>
>butter
>1 large red onion, chopped
>4 cloves garlic, pressed
>1 quart jar fresh sauerkraut
>crushed red pepper flakes
>capacolla** or ham, @1 1/4#, cut into 3/8" dice
>Italian seasoning
>fresh ground black pepper to taste
>Swiss cheese, @ 3/4#, grated
>provolone, @ 3/4#, sliced
>Monterey Jack, @ 3/4#, sliced
>1 pkg. (2 sheets) Pepperidge Farm Puff Pastry (unless you're Martha
Stewart,
>in which case you will be making  your own ;>)
>1 egg
>
>In a large heavy saucepan (like the black LeCreuset Em uses) melt about two
>tablespoons of the butter.  Add the onion and cook until translucent.
Drain
>the sauerkraut, but don't squeeze it dry.  Add garlic to the pan and stir
>well.  Then add sauerkraut, crushed red pepper flakes (see note below),
>Italian seasoning and black pepper.  Cook over medium low heat stirring
>frequently for about 15 minutes.  Add diced meat, mix well, and continue
>cooking until mixture seems dry but without burning.  Remove from heat and
>cool completely.  Add grated Swiss cheese and mix well.  Set aside.
>
>Flour your work surface and roll out one sheet of the puff pastry to @ 12"
x
>10".  Transfer to parchment lined baking sheet.  Trim edges evenly.
Leaving
>a 3/4" margin on all sides, spread out the provolone cheese.  Mound the
>sauerkraut  mixture on top of the provolone.  Top with the sliced Monterey
>Jack.  Roll out the other sheet of puff pastry to the same size.  Mix the
>egg with about one tablespoon of water to make an egg wash.   Gently place
>the second sheet of puff pastry over the filling and trim to fit.  Then
>gently lift it up and brush the egg wash on the margin of the bottom sheet.
>Press all around to make sure the top layer firmly adheres to the bottom.
I
>usually use a fork to do this.  Trim edges again if necessary...I usually
>round the corners.  Now the fun begins.  I mean, it's done, but it looks
>rather plain, so using the scraps of dough rolled out and cookie cutters or
>a sharp knife, make appropriate decorations for the top.  Adhere the
>decorations to the top of the strudel with the egg wash, then brush the
>entire strudel with the wash.  It can go right into the oven, or if you are
>freezing it, let the egg wash dry.  Place a sheet of wax paper over the
top,
>then wrap it in plastic wrap, then aluminum foil.  If I'm freezing it, I
>usually transfer it, with the parchment, to a sheet of cardboard cut to fit
>before wrapping.  Thaw completely before baking.  Bake at 350 degrees until
>the crust is deep golden brown.  Let it sit for about ten minutes before
>serving.  Trim the parchment even with the edge of the pastry and slide it
>onto a serving platter.
>Let your guests whack off their own pieces (DON'T GO THERE!!!), and try not
>to cry when your work of art is destroyed! ;>)
>
>*If you are going to "paint", use liquid food coloring slightly thinned
with
>water, and a small artist's brush.  Allow it to dry COMPLETELY, (you can
use
>a blow dryer to achieve that), and when you paint the egg wash over that
>part do so extremely delicately or the color will blur.
>
>**Capacolla is an Italian delicatessen-style ham which people frequently
use
>sliced for sandwiches.  I buy it in a chunk...makes it easier to dice.
>Remove the tough rind.  It is highly seasoned with red pepper, so if you
are
>using it in place of regular ham, you'll want to cut back on the crushed
red
>pepper flakes.
>
>Whew!  Yeah it's effort, but it's worth it.  You can make it a day or so
>before your party, cover with plastic wrap, and hold in the refrigerator so
>you don't have so much hassle on party day.  Hope you enjoy it!  ~Sweet Pea
>

