Raclette & Wine

• 300ml Winzersekt
• 4 Limetten
• 100g Zucker
• 30g Speisestärke
• 100g Butterkekse
• 50g ungesalzene Butter
• 2 Eiweiße
• 50g grieschicher Joghurt
• 150g Schlagsahne

Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.

Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.

Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!

• Riesling (trocken)
• Pinot Blanc (trocken)

• 1 großer Apfel
• 1 Rolle Ziegenkäse
• 4 Scheiben Bacon
• 4 TL Honig
• 1 TL Thymian
• 4 Blätter Eichblattsalat
• frische Zweige Thymian zum Garnieren
• nach Belieben Salz & Pfeffer

Preheat the grill to the highest setting.

Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.

Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.

Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.

Bake under the grill until the cheese is lightly browned.

Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)

• Dornfelder (halbtrocken & feinherb)

• 150 Gramm Wildkräuter
• 4 EL Olivenöl
• 2 EL Balsamessig
• 8 Stück Wildentenbrüste (a 100g)
• 2 EL Sonnenblumenöl
• 4 EL Honig
• 1 EL Thymian
• 200 Gramm Steinpilze
• 20 gekochte Maronen
• 100 ml Apfelsaft
• 2 El Zucker
• nach Belieben Salz & Pfeffer

Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.

Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.

Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.

• Pinot Blanc (trocken)
• Gutedel (trocken)

• 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)