Non-alcoholic wines and sparkling wines

• 1 kg Schweinekamm
• 2-3 ganze Zwiebeln
• nach Belieben Lorbeerblätter, ganze Nelken, gemahlener Kümmel, Pfefferkörner
• 500 ml Rivaner oder Silvaner
• nach Geschmack Salz & Pfeffer

A few days before preparation, have a piece of pork neck picked up from the butcher. Alternatively, salt and pepper the pork neck yourself before preparation. The day before, cut into the pork neck with a sharp knife at a distance of approx. 1.5 cm, but do not cut all the way through.

Peel 2-3 onions, halve and cut into rings. Prepare the bay leaves, cloves, caraway seeds and pepper. Place a few slices of onion, a clove, some ground cloves and pepper in the incisions and a bay leaf in every other incision. Place the remaining onions, one or two cloves and a bay leaf in a large roasting tube, place the meat on top and pour in the white wine. Close the roasting tube tightly and leave the meat to marinate overnight in the fridge.

Then place the roasting tube on the cold oven rack and cook for approx. 1½ to 2 hours at 200 °C (gas mark 4, fan oven 180 °C).

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

• 1 kg Zwetschgen (frisch oder TK)
• 100 Gramm Zucker
• 0.5 TL gemahlener Zimt
• Eine Prise Nelkenpulver
• 50 ml Pflaumenschnaps
• 50 Gramm dunkler Rohrzucker
• 2 EL alter Balsamicoessig
• 200 Gramm Zucker
• 4 Eigelb
• 500 ml Sahne

Plum rings:

Wash, deseed and quarter the plums. Spread the sugar evenly in a non-stick pan and melt slowly over a medium heat. Increase the temperature and immediately add the fruit, schnapps and spices. Stir until the mixture caramelises.

Stir in the muscovado sugar and balsamic vinegar, spread onto a cold plate after approx. 3 minutes.

<p>Cinnamon ice cream:

Combine the sugar and egg yolks and stir the two ingredients over a bain-marie until frothy.

Whip the cream, then carefully mix both mixtures and add three teaspoons of cinnamon. Carefully mix the cinnamon into the mixture again.

Pour the finished mixture into any (cake) tin or small dish, cover with aluminium foil and place in the freezer for at least three hours.

Place the plums on four deep plates or small bowls, cut off 2 – 3 ice lollies each and place on top, serve immediately.

• Gewürztraminer (trocken)

• 2 Stück Eigelb
• 60 ml Ziegenmilch
• 500 Gramm weiße Kuvertüre
• 125 ml Sahne
• Abrieb und Saft einer halben Orange
• 2 cl Tresterbrand
• 8 Blatt Minze
• 125 Gramm Mehl
• 50 Gramm Zucker
• 70 Gramm Butter
• 2 Eier
• 1 Messerspitze Backpulver
• 1/2 EL Lavendelzucker
• 175 ml Milch

Semi-frozen goat's milk: Beat the egg yolks and goat's milk in a bowl over a hot bain-marie until creamy. Remove from the bain-marie and beat the cream until cold. Flavour with the zest of the orange and the marc brandy.

Liquefy the couverture in a bain-marie and stir into the lukewarm egg mixture. Whip the cream until stiff and carefully fold in. Line a parfait tin (triangular or gutter shape) with cling film. Pour in the mixture and smooth out. Cover well with cling film and leave to freeze in the freezer for at least 8 hours.

About 20 minutes before serving, remove the mould from the freezer and turn the parfait out of the mould. Remove the foil and cut the semi-frozen parfait into 8 slices.

<p>Lavender wafers: Lightly mash the butter in a mixing bowl with a fork. Add the sugar and stir a little. Add half of the milk, the lavender sugar and the baking powder. Stir in the eggs and finally the rest of the milk. Mix everything well with a hand mixer for about 2 minutes to create a homogeneous, slightly liquid mixture. Bake the batter in batches in a waffle iron until golden brown.</p

<p>Arrange 2 slices of semifreddo on each waffle on a flat plate and decorate with mint leaves.

• Riesling (halbtrocken & feinherb)

• 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)