Leftover stuffing of ground pork, foie gras, chestnuts, egg and browned onions deglazed with cognac make the perfect filling for pâté chaud meat pies.
Alsace is nestled between the Vosges mountain range and the Rhine river along France’s eastern border with Germany. I first traveled to this region a couple of years ago to visit the villages along the Alsatian Wine Route, which is the oldest one of its kind in France. The idyllic villages, sprawling landscape dotted with vineyards, warm-hearted friendliness and the tantalizingly unique cuisine will easily charm any neophyte to the region. Alsace’s firmly established cultural identity and traditions are relics of its long history tied to both France and Germany. During no other time of the year are these traditions more prominently on display than during the Christmas holiday season.