In Alsace, in autumn, everywhere you can find the Neien Siassen, the fresh wine, still milky. It is light and easy to drink, but it takes effect the next day. Tarte a Liter’oignon tastes exceptionally good with this wine. Shortcrust pastry (pâte brisee salee): Sift the flour onto a brook board and press a depression … Read more
Drain peas and mushrooms. Cut peppers into narrow strips. Cut cheese and onions into cubes. Grease cake springform pan. Mix peas, minced meat, eggs, bread crumbs, mushrooms, onions, peppers, mustard, shish kebab sauce and cheese. Season with salt, pepper and garlic. Pour the mixture into the cake springform pan and bake at 200 °C for … Read more
Season the venison fillet with salt and pepper and with the chopped herbs. Place the puff pastry on top, brush with a little liquid butter and place the raw fillet on top. Roll up tightly. Brush with egg yolk and pierce several times with a roulade needle. Place on a baking tray covered with baking … Read more
Peel the pears, leaving the stem on the fruit, cut in half lengthwise and scoop out the core. Put red wine, sugar, all spices and grated peel and juice of lemon and orange in a wide frying pan, bring to boil and make on low fire about 5 min. Put the pear slices in the … Read more
For green risotto with celery, fennel and zucchini, first peel and finely dice the shallots. Wash and clean the celery and fennel, dice the celery and fennel finely, cut the stalks with the fennel greens into strips and set aside. Wash and clean the zucchini and dice finely. Allow the peas to thaw. Heat the … Read more
Bring 1 liter of water to a boil. Grate the peels from the lemon and orange and squeeze out the juice. Add the juice and the peels to the water. Add both wines, heat, but do not boil. Add sugar to taste. Finalize the New Year’s Eve punch with the rum before serving.
Season the boned pike-perch fillets with salt and pepper. Heat olive oil in a pan and fry the fillets on the skin side until the fish is almost cooked from the bottom. Heat butter and sauté the cleaned spinach. Pour in cream and season with salt, pepper and nutmeg. Cover and simmer for 1 minute. … Read more
For Filled Bagel, first mix sugar, flour, salt and yeast in a baking bowl. Add butter, milk and egg white, mix, knead into a soft, smooth dough. Cover and let rise at room temperature for about 1 hour until doubled. Stop kneading the dough and form into a roll on a lightly floured surface. Cut … Read more
Peel the potatoes and onion and cut into small cubes. Sauté the pieces in a pot with oil and butter. When the onions are translucent, deglaze with the soup. Cook until the potatoes are soft, then add whipped cream and cook for another 5 minutes. Puree with a hand blender or stand mixer, slowly blending … Read more
the name “Alsatian-style snails” is not a contradiction. Recipes of the Alemannic region are often overlapping. However, disproportionately more snails are consumed in Alsace than on the right bank of the Rhine. But in many cases, the Kaiserstuhl and other wine-growing regions of Baden are suppliers of the tasty little animals, which have become quite … Read more