Raclette & Wine

• 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)

• 2 ganze Zucchini
• 3 EL Rapsöl
• 1 kleine Schalotte
• 300 Gramm Pfifferlinge
• 1 Msp. gemahlener Piment
• 2 Bund Rucola
• je 1/2 Bund Kerbel u. glatte Petersilie
• je 3 EL Walnuss- u. Rapsöl
• 4 Stück Ziegenkäse-Taler
• 1 Prise Zucker
• nach Belieben Salz & Pfeffer

Salad:

Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.

Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.

<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.

<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.

Dressing:

Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.

• Pinot Blanc (trocken)

• 5 große, säuerliche Äpfel
• 200 Gramm Mehl
• 2 Eier
• 250 ml Milch
• 2 EL Rum
• Nach Bedarf Schmalz oder Öl
• Nach Belieben Zimt, Zucker, Salz

Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.

Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.

<p>Drain on kitchen paper and serve hot with cinnamon and sugar.

• Riesling (süß & edelsüß)
• Scheurebe (süß & edelsüß)

• 1 großer Apfel
• 1 Rolle Ziegenkäse
• 4 Scheiben Bacon
• 4 TL Honig
• 1 TL Thymian
• 4 Blätter Eichblattsalat
• frische Zweige Thymian zum Garnieren
• nach Belieben Salz & Pfeffer

Preheat the grill to the highest setting.

Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.

Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.

Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.

Bake under the grill until the cheese is lightly browned.

Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)

• Dornfelder (halbtrocken & feinherb)