Mixed Drinks with Wine and Sekt

• 400g Cashewkerne
• 400ml Haferdrink
• 6EL Agavendicksaft
• 6EL Kokosflocken
• 4 Passionsfrüchte
• 1 Prise Vanille

Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.

(With a high-performance blender, 3-4 hours is also sufficient.)

Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.

<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.

• Pinot Blanc (süß & edelsüß)
• Riesling (süß & edelsüß)

• 4 Stück Lammlachse à 150 g
• 4 Scheiben Bacon
• 0,1 Liter Wein
• 0,3 Liter Gemüsebrühe
• 1 kleine Schalotte
• 20 Gramm Butter
• 4 EL Olivenöl
• je 2 Zweige Thymian, Rosmarin, Salbei
• nach Geschmack Salz & Pfeffer

Season the lamb salmon with pepper and massage 2 tbsp of olive oil into the meat. Finely chop the thyme, rosemary and sage and season the meat in the herbs. Marinate in the fridge for a few hours.

<p>Wrap the meat with the bacon slices and sear on all sides in the remaining olive oil. Continue to cook for approx. 4 minutes on each side over a low heat (the cooking time depends on the thickness of the lamb loin - it is best to do a pressure test). Then wrap in aluminium foil and leave to rest in the oven at 80 °C – so they remain juicy and slightly pink on the inside.

This goes well with Bärlauch risotto.

• Dornfelder (trocken)

• 1 ganzes Huhn
• 0,4 Liter Riesling
• 0,2 Liter Sahne
• 1 kl. Glas Cognac
• 2 Stück Schalotten
• 1 Stück Knoblauchzehe
• 1 Stück Eigelb
• 1/2 Bund Petersilie
• 1 EL Mehl
• 50 Gramm Butter
• 1 EL Olivenöl
• nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

This goes well with tagliatelle.

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

• Riesling (trocken)

• 4 x 300 Gramm Kotelettes
• 250 Gramm Pfifferlinge
• 4 große Kartoffeln
• 2 große Grilltomaten
• 180 Gramm Flammkäse
• 50 Gramm Knollensellerie
• 200 ml Spätburgunder
• 200 ml Sahne
• 50 Gramm Butterschmalz
• 2 EL Butter
• 1 EL Rapsöl
• 6 Stück Lauchzwiebeln
• 1 kleine Knoblauchzehe
• je 1 Zweig Thymian & Rosmarin
• je 1 TL Majoran & Oregano
• nach Belieben Salz & Pfeffer

Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,

add a little thyme and the diced flambé cheese and remove from the oven immediately.

Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.

Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.

Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.

• Riesling (trocken)