Secco

• 1 kleiner Hokkaido-Kürbis
• 1 Zwiebel
• 5 cm Ingwer
• 2 EL Butter
• 750 ml Gemüsebrühe
• 300 ml Kokosmilch
• 12 mittelgroße Shrimps
• 2 EL Olivenöl
• Eine Prise Salz & Pfeffer

Peel and dice the pumpkin, onion and ginger and sauté in the butter.

Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.

Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.

When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.

Serve the soup in large cups and garnish with the shrimp skewers.

Freshly baked white bread goes well with this.

• Muskateller (halbtrocken & feinherb)
• Federweißer (brut nature)

• 8 Stück Schweinemedaillons
• 500 Gramm Bandnudeln
• 2 große Äpfel
• 200 ml Sahne
• 10 Blättchen frischer Salbei
• 4 Zweige frischer Thymian
• nach Geschmack Zucker
• 3 EL Calvados
• 1 EL Öl
• zum Abschmecken Salz & Pfeffer

Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.

Cook the tagliatelle al dente and keep warm.

In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.

Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.

• Riesling (trocken)

• 1 Bund Schnittlauch
• 1 Liter Fleischbrühe
• 150 Gramm Weizenmehl
• 300 ml Milch
• nach Belieben Speckschwarte zum ausreiben der Pflanne
• Etwas Salz

Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).

<p>Leave the pancakes to cool, halve and cut into thin strips.

Place in clear, very hot meat stock and serve immediately.

• Trollinger (halbtrocken & feinherb)

• 4 x 300 Gramm Kotelettes
• 250 Gramm Pfifferlinge
• 4 große Kartoffeln
• 2 große Grilltomaten
• 180 Gramm Flammkäse
• 50 Gramm Knollensellerie
• 200 ml Spätburgunder
• 200 ml Sahne
• 50 Gramm Butterschmalz
• 2 EL Butter
• 1 EL Rapsöl
• 6 Stück Lauchzwiebeln
• 1 kleine Knoblauchzehe
• je 1 Zweig Thymian & Rosmarin
• je 1 TL Majoran & Oregano
• nach Belieben Salz & Pfeffer

Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,

add a little thyme and the diced flambé cheese and remove from the oven immediately.

Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.

Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.

Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.

• Riesling (trocken)