Raclette & Wine

• 300ml Winzersekt
• 4 Limetten
• 100g Zucker
• 30g Speisestärke
• 100g Butterkekse
• 50g ungesalzene Butter
• 2 Eiweiße
• 50g grieschicher Joghurt
• 150g Schlagsahne

Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.

Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.

Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!

• Riesling (trocken)
• Pinot Blanc (trocken)

• 250 Gramm Weizen- oder Dinkelmehl
• 150 Gramm Crème fraîche
• 150 Gramm körniger Frischkäse
• 2 säuerliche Äpfel
• 1 - 2 Zwiebeln
• 30 Gramm Walnüsse oder Haselnüsse
• 15 Gramm Hefe
• 1 EL Zucker
• 2 EL Olivenöl
• 2 Zweige frischer Thymian
• Nach Bedarf Salz & Pfeffer
• 200 ml warmes Wasser

For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).

Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.

<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)

Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.

Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.

• Riesling (halbtrocken & feinherb)
• Riesling (lieblich)

• 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)

• 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)