Mixed Drinks with Wine and Sekt

• 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)

• 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)

• 4 Ciabatta-Brötchen
• 200 Gramm kleine Pfifferlinge
• 4 EL kleingehackte Petersilie
• 4 Zehen Knoblauch
• 80 Gramm Pecorino (Hartkäse)
• 8 EL kaltgepresstes Olivenöl
• Eine Prise Salz & Pfeffer

Preheat the oven to 200 degrees.

Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.

Slice the rolls and bake for approx. 5 minutes until crispy.

Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.

Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.

• Pinot Gris (trocken)
• Federweißer (brut nature)

• 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)