We wish you a Merry Christmas...
Our Christmas surprise for enjoying the pleasures of life...
Throughout the whole year our chef Harry Münchhof has served to our guests his wonderful meals. Many were asking about his recipes and because the cookbook he had edited is out of stock, he will here give you the recipes for the starters and the dessert for a Christmas menu, with which you will be able to enchant your dear ones...
We wish you a wonderful celebration!
Variation of starters (serves 4 - 6)
Mousse of smoked trout, Parmesan mousse and Poached crab tails
Mousse of smoked trout
Puree two fillets of trout with a little fluid butter, some lemon juice, cayenne pepper and 1 teaspoon of horseradish. Heat up 3 pieces of soaked gelatine and mix it in. Add 1/3 litre whipped cream and chill for some time.
Parmesan mousse
100 g finely grated Parmesan cheese, 1 onion finely chopped, 1 yellow pepper chopped and 3 pieces of gelatine. Gently fry the vegetables in oil. Bring the vegetables together with a peeled potato in 100ml vegetable stock and 130 ml milk and let it simmer for about 15 minutes.
Add the Parmesan, bring to the boil and stir thoroughly.
Puree with a blender, add the gelatine, salt, pepper and let it cool. Then add 200 ml whipped cream and chill for another hour.
Poached crab tails
On the plate put some mayonnaise on a slice of cucumber and on a slice of egg, top with a crab tail and decorate with some cress.
Top the trout mousse on a slice of lemon, decorate with some chilli strings.
Lightly salt and pepper a slice of tomato, top it with a ball of the Parmesan mousse (with an ice cream portioner) and decorate with some pesto.
Dessert
Glühwein cake with figs in red wine and orange fillets
Let 1 bottle of Glühwein (mulled wine) with a stick cinnamon reduce to 1/4 l liquid.
Add 2 egg yolks and some grated orange peels and stir until it has a creamy consistency.
Remove from the heat, add 2 slices of soaked gelatine and let it cool.
Whip the egg whites with some salt and some sugar and whip the cream. Add both to the mixture above and fill it into a Guglhupfform or a cup and let it cool. Peel the figs and divide in half.
Bring to boil 1/4 l red wine with a stick of cinnamon and some sugar, bind with some corn flour, add the figs, stir up and let it cool.
Turn out the cake; decorate with the fillets of the oranges and the figs and sprinkle with some pistachio.
Bon Appetite!
© 2005 Harry Münchhof
