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Let’s add gin to the recipe. It’s two weeks until Baltimore’s favorite Thanksgiving side dish makes an appearance on our tables. And just in time, Bon Appetit! magazine has published a sweet story in its November issue about writer Molly Wizenberg’s experience with the tradition.
Molly grew up in Oklahoma City, but she had a grandfather in Baltimore who made sure sauerkraut was served for the holiday. Like many of us, she had no idea that most people in the country think this custom is unusual.
Molly keeps memories of her grandfather alive by continuing to serve the dish. But somewhere in the process, her father got in the kitchen and swapped out stock in the recipe for a good dose of London dry gin.
The alcohol cooks off but leaves a “surprisingly subtle flavor,” Molly writes. Check out the story and recipe on the magazine’s website.
I’m intrigued. I’m going to try it this year. Does anyone else make sauerkraut this way?
Tip: A commenter on the Bon Appetit! story wrote: “I love sauerkraut at Thanksgiving. . . . I make it in the slow cooker now to leave a stove burner free when making the rest of the meal. It works wonderfully.”
Photo courtesy of Elinor Carucci/bonappetit.com
