Raclette & Wine

• 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)

• 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)

• 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)

• 12 Stück Rehmedaillions (a 80g)
• 30 Gramm gebratene Speckstreifen
• 200 ml Bechamelsauce
• 3 EL Sonnenblumenöl
• 8 kleine Petersilienwurzeln mit Grün (alternativ Knollensellerie)
• 6 - 8 breite Schnippelbohnen
• 1 große Birne
• 4 - 6 schwarze Walnüsse
• 100 ml Wildfond
• 2 EL Butter
• 2 Stängel glatte Petersilie
• nach Geschmack Salz

Preheat the oven to 180 °C top and bottom heat. Clean, peel and trim the parsley roots. Clean the beans and cut into diagonal pieces. Blanch the parsley roots and beans separately in boiling salted water and rinse immediately in iced water.

Cut the walnuts into eighths and warm in the game stock. Wash the unpeeled pear, cut into eighths, remove the core and cut into thin slices. Fry the venison medallions on both sides in oil, then finish cooking in the oven for approx. 3 - 5 minutes.

In the meantime, toss the beans and parsley roots in melted butter and season with salt. Arrange the vegetables with the black walnuts and pear slices on large plates. Place the medallions on top, garnish with game stock, Béchamel sauce and bacon strips.

Tip: You can make your own black walnuts. To do this, prick the walnuts all over with a fork or skewer and place in water for 10 days. Change the water every day so that the tannic acid can drain off. Boil the nuts 3 times in salted water until they are deep black. Simmer with bay leaves and peppercorns for approx. 20 minutes until soft. Layer in preserving jars and cover with syrup. The nuts can be kept for approx. 1 year.

• Spätburgunder / Pinot Noir (trocken)
• Pinot Gris (trocken)