No meal is complete without desert!
This is the Official South Dakota State Desert!
(I use rhubarb...don't forget to sweeten it with white & dark brown sugar to taste; it is wonderful!) These freeze well.
Kuchen
1 package dry yeast
1 tablespoon sugar
¼ cup lukewarm water
2 cups warm milk
2 eggs
½ cup shortening
6-8 cups flour
½ cup sugar
1 teaspoon salt
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Combine milk and eggs, beat well. Add shortening, beat again. In a large bowl, combine flour, sugar and salt and add first mixture to it. Mix well. Knead until dough is smooth and elastic, sprinkle with a little flour at a time. Put in warm place to rise until double in bulk. Divide dough into 8 equal parts. Roll each piece to fit a pie plate. Let rise 20 minutes. Put fruit on top—can use apples, peaches, raisins or prunes.
Filling:
2 cups sweet cream or sour cream
2 eggs, beaten
½ cup sugar
2 tablespoons flour
½ teaspoon vanilla
cinnamon
Top the fruit with cream filling. Sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until brown.
Kuchen, mmmmmm!
I'm a South Dakota native as well, and I always have to go to the local pub and grab an order of chislic and a red beer when I get back there for a visit.
For non-natives, chislic is little cubes of lamb, beef or pork which are skewered and deep-fried. I prefer the beef, liberally salted, dipped in a spicy red sauce. A red beer is the perfect accompaniment which is just a tap beer with tomato juice, maybe a little Tabasco sprinkled in for spice.
Pheasant is also popular in South Dakota during hunting season. I never really developed a taste for it though. A few too many bites of buckshot spoiled the experience.
I've been a resident of the "Land of 10,000 Lakes" for over 20 years now. The popular and tasty dishes here are pan-fried walleye (the Minnesota state fish) served with baby red potatoes and steamed vegetables. The Tavern on Grand in St. Paul does a great rendition known as the Shore Lunch. Turkey or Chicken wild rice soup is also a stellar native Minnesota dish. I consider it one of the perfect comfort foods, next to mashed potatoes and gravy, that is. :>)