Mixed Drinks with Wine and Sekt

• 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)

• Nach Belieben Pinienkerne, Basilikum, Knoblauch
• 8 Stück dünne Schweineschnitzel á ca. 75g & Holzspießchen
• 1 Glas rote geröstete Paprika
• 100 Gramm Pecorino-Käse
• Nach Bedarf Olivenöl, Salz, Pfeffer

Roast the pine nuts and leave to cool. Pluck the basil leaves and place in a blender with the finely chopped garlic, olive oil and pine nuts and blend gently. Finely grate the Parmesan and mix in. Season to taste with salt and pepper.

Wash the meat and pat dry. Drain the paprika in a sieve and finely grate the pecorino. Season the escalopes on both sides with salt and pepper and spread 1 tsp of pesto on each. Cover the escalopes with paprika, leaving approx. 3 cm free on one narrow side of each piece.

Spread the pecorino over the paprika. Roll up the meat from the coated side and pin in place with wooden skewers. Grill the escalope rolls on the barbecue for 20-25 minutes, turning if possible, and indirectly for the last 10 minutes.

• Spätburgunder / Pinot Noir (trocken)
• Lemberger (extra brut)
• Portugieser (trocken)

• 300 Gramm geschälte Kartoffeln
• 100 Gramm Wurzelgemüse
• 100 Gramm Waldpilze
• 1 ganze Zwiebel
• 1 ganze Knoblauchzehe
• 30 Gramm Speckwürfel
• 40 Gramm Margarine
• 750 ml Brühe
• 200 ml Sahne
• 1 Zweig Thymian
• nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat

Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.

Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.

• Riesling (trocken)
• Riesling (halbtrocken & feinherb)

• 500 ml Weißwein (Spätlese)
• 500 ml Geflügelbrühe
• 350 ml Sahne
• 30 Gramm Zwiebeln
• 30 Gramm Weißes vom Lauch
• 30 Gramm Sellerie
• 30 Gramm Karotten
• 30 Gramm Butter
• 180 Gramm Mehl
• 2 Lorbeerblätter
• 1 EL Butterschmalz
• 4 Scheiben Weißbrot
• Nach Belieben Zucker, Muskat, Zimt, Salz

Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.

Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.

<p> Strain the soup and flavour with nutmeg and salt.

Pour into deep plates, garnish with whipped cream and the cinnamon crusts.

• Müller-Thurgau (trocken)
• Silvaner (trocken)