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Mead
In the past, the mead was a much liked and well enjoyed drink during medieval carousals. Its taste is sweet and heady and defined by the aroma of the used honey. This kind of wine was enjoyed with cheese or as dessert, too. The oldest German cookbook published in Würzburg in the Middle Age already comprehended the instructions for the production of the mead.
Ingredients for a 5 liter fermentation vessel:
• 3,5 liter tap water (or 2,5 liter water and 1 liter unfiltered apple juice)
• 1,5 kg honey
• pure yeast (for example Malaga yeast)
• app. 10 gr. lactic acid
• app. 2 gr. yeast nutrient salt
• 1 teaspoonful wheat flour
• a 5 liters fermentation vessel
• rubber plugs with hole
• fermentation closing cap |
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Harlequin fish on Mediterranean vegetables with herbs oil
Ingredients for 4 persons:
• 1 Harlequin fish filet, 500-600 gr.
• 1 red pepper
• 1 yellow pepper
• 2 zucchini
• 2 potatoes
• herbs (parsley, dill, basil …)
• capers
• lemon zest
• tomatoes from the oven
• olive oil
Cut the Harlequin fish filet into 4 slices and roast them slowly and over medium heat on the fish scale side in olive oil. In the meantime cut the vegetables Julienne and steam them softly. Cut the potatoes in fine slices and give them a circle shape with the cutter laying then one on top of the other and roasting steady this final form. For the herbs sauce, take the herbs, mix them with the olive oil and add some seasoning. Garnish with candied lemon zest, capers and tomatoes from the oven. |
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Crema allo yogurt e alla limetta con sorbetto ai lamponi
• 300 g yoghurt
• 150 g whipped cream
• 2-3 sheets of gelatin
• juice of a lime
• zest of a lime
• powdered sugar, optional
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For the biscuit
• 4 eggs
• 75 g sugar
• 120 flour
• 110 g powdered sugar
• 1 lemon |
For the raspberry sorbet
• 300 g raspberry purée
• 100 g powdered sugar
• 1 lemon |
Fresh fruit salad
Orange, passion fruit, pineapple, strawberry
Mix the yoghurt with the juice and zest of the lime and add the powdered sugar. Stir the dissolved gelatin and fold whipped cream into the mixture. Spread it even on the baked and cold biscuit and leave it for 2-3 hours in the fridge. For the biscuit, stir the eggs with the sugar and fold the flour baking this dough in the oven at 180 C° for app. 6-8 minutes. For the sorbet, mix all the ingredients and put it in the freezer.
The Kerner DOC „Praepositus“ of Brixen in the Eisacktal deriving from the monastery’s wine cellar Neustift 2003 is produced in the municipalities of Brixen and Vahrn at an altitude of 650-750 meters over the sea level. The graveled moraine farmland is a good base for the Guyot species.
The color of this wine lightens in a limpid yellow with greenish reflexes. The varied aromas range from elderflowers to stinging nettle with a light fresh herbs note. The “Kerner” is very full-bodied and with a fruity sharpness, a lively wine with long leaving taste. |
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