Raclette & Wine

• 1 kg Äpfel
• 250 Gramm Semmelbrösel
• 125 Gramm Zucker
• 2 EL Butter
• 1/2 TL Zimt
• 1 Msp. gemahlene Nelken
• 50 Gramm Rosinen
• 100 ml trockener Weißwein
• 1 EL Rum
• zum Bestreuen Zimt & Zucker

Sauté the breadcrumbs, butter, spices and 2 tbsp sugar in a pan. Peel the apples and cut into slices. Sauté in white wine with rum and sugar until the liquid has almost evaporated.

<p>Fill the greased springform tin alternately with the breadcrumb mixture and apples (bottom and top layer of breadcrumb mixture).

Bake for one ½ hour at 140 °C. Sprinkle with cinnamon and sugar.

• Riesling (lieblich)

• 1 Bund Schnittlauch
• 1 Liter Fleischbrühe
• 150 Gramm Weizenmehl
• 300 ml Milch
• nach Belieben Speckschwarte zum ausreiben der Pflanne
• Etwas Salz

Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).

<p>Leave the pancakes to cool, halve and cut into thin strips.

Place in clear, very hot meat stock and serve immediately.

• Trollinger (halbtrocken & feinherb)

• 1 kleiner Hokkaido-Kürbis
• 1 Zwiebel
• 5 cm Ingwer
• 2 EL Butter
• 750 ml Gemüsebrühe
• 300 ml Kokosmilch
• 12 mittelgroße Shrimps
• 2 EL Olivenöl
• Eine Prise Salz & Pfeffer

Peel and dice the pumpkin, onion and ginger and sauté in the butter.

Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.

Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.

When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.

Serve the soup in large cups and garnish with the shrimp skewers.

Freshly baked white bread goes well with this.

• Muskateller (halbtrocken & feinherb)
• Federweißer (brut nature)

• 25 Gramm glatte Petersilie
• 200 ml Milch
• 2 Eier Größe L
• 70 Gramm Zucker
• 1 Päckchen Vanillezucker
• 100 ml Öl
• 75 Gramm Naturjoghurt
• nach Belieben Butterschmalz oder Pfannenfett
• 300 ml Sahne
• 1 halbe Vanilleschote
• 2,5 EL Puderzucker
• 500 Gramm Blaubeeren
• 100 ml weißer Traubensaft
• 250 Gramm Mehl
• 1 TL Backpulver
• 200 Gramm überreife Bananen
• eine Prise Meersalz

Dough:

Mix the flour, 1 pinch of salt and baking powder in a bowl and set aside.

Blend the bananas and parsley with 100 ml milk to a fine puree. Put to one side.

Separate the eggs. Mix the egg yolks with 20 g sugar, vanilla sugar, oil and banana puree until smooth. Stir in the flour mixture, milk and yoghurt with a whisk.

Beat the egg whites with 1 pinch of salt and the remaining sugar until stiff. Fold the beaten egg whites into the batter.

Topping:

Whip the cream with the seeds from the vanilla pod and 1.5 tbsp icing sugar until creamy (not too stiff!). Leave to cool.

Heat a large pan, lightly caramelise 1 tbsp of icing sugar, add the blueberries and toss briefly, deglaze with the grape juice and allow to reduce briefly.

Preheat the waffle iron and melt the clarified butter. Brush the waffle iron with a little clarified butter, ladle in the batter in batches and bake until golden brown. Serve with the topping.

• Scheurebe (süß & edelsüß)
• Silvaner (süß & edelsüß)