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)

• 200 Gramm Mehl
• 100 Gramm Butter
• je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
• 100 - 125 Gramm Schwarzwälder Schinken
• 7 ganze Eier
• 125 ml Sahne
• 100 Gramm Frischkäse
• 1 EL Zitronensaft
• nach Geschmack Salz & Pfeffer

Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p

<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small

and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.

Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.

• Riesling (trocken)

• 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)

• 500 Gramm Hähnchenbrustfilet
• 2 reife Birnen
• 200 ml Birnensaft
• 100 ml Sahne
• 1 ganze Zwiebel
• 4 EL Olivenöl
• nach Belieben Salz & Pfeffer

Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.

Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.

<p>Finally, add the cream and season to taste.

• Müller-Thurgau (halbtrocken & feinherb)
• Kerner (halbtrocken & feinherb)