Black pudding apple praline in yufkateig, © Modern potology© Modern potology

INGREDIENTS & PREPARATION
(about 10 balls and chocolates for 10 duets on 1 plate each)

1. DUET VOICE: BLOOD SAUSAGE APPLE PRALINE IN YUFKATEIG
Black pudding apple praline in yufkateig

  • 100 g black pudding (smoked or slightly smoked and with little bits of fat)
  • ½ sour apple (Boskop)
  • 1 scallion piece
  • 1 tbsp chopped fresh marjoram leaves (alternatively 1 tsp dried leaves)
  • about 8-10 leaves of hyssop (weed, herb)
  • 1 teaspoon of clarified butter
  • 1 tbsp whole cane sugar (Muscovado sugar)
  • 2 tablespoons Scheurebe Spätlese (residual sweet)
  • 1 piece of lemon peel
  • Salt pepper
  • Yufkateig leaves (rectangular from the refrigerated shelf)
  • 1 egg white
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • bread crumbs
  • coarse-grained Rieslingenf

EQUIPMENT

2 kitchen towels
1 mini muffin shape

Cut the blood sausage and the peeled ½ apple into small cubes (3-4 mm). Finely chop the shallot, finely chop the marjoram and hyssop leaves. Melt butter lard in a pan and melt the whole cane sugar in it. Add the apple pieces, 2 tablespoons of Scheurebe and a small piece of lemon peel and brown for 2-3 minutes. Remove the apple pieces and set aside (remove the lemon peel) and sauté the shallots in the pan. Then stir in the chopped herbs. Turn off the heat and stir in the apple and black pudding cubes. If necessary, season with a little salt and black pepper - this depends on the basic wort of black pudding.
Preheat the oven to 160 degrees (top / bottom heat). Moisten a kitchen towel with cold water, place it on the kitchen table and place a second dry kitchen towel exactly over it. Spread the Yufkateig leaves on the cloths and cut into ten pieces of dough (each about 28 cm long and 11 cm wide). For each piece of dough coat one half very thinly with whisked egg whites, then fold the undefeated half of the dough over it. Whisk the egg yolk and thinly brush the edges of each dough sheet. Sprinkle a little breadcrumbs in the middle and place about a heaped tablespoon of black pudding and apple filling on each. Sprinkle the filling with a little breadcrumbs. Form the dough sheets into small bags and place them in a mini-muffin dish. Drizzle each bag with a few drops of melted butter and bake in the oven for about 5 minutes.

Mashed potatoes

  • 450 g peeled potatoes (semi-solid)
  • 1 bay leaf
  • ½ teaspoon sea salt
  • about 140 g butter
  • 1 pinch of nutmeg
  • salt and pepper

Put the potatoes together with the bay leaf and salt in a saucepan with water, cook gently and drain. Remove bay leaf.
Cut the butter into small pieces and stomp with the potatoes to a puree. Season with grated nutmeg and salt and pepper.

Portuguese port wine onions

  • 1 red onion
  • 1 teaspoon of lard
  • 50 ml Tawny Port (alternatively Madeira)
  • 1 heaped TL Portugieser wine jelly
  • 1 pimento grain
  • Salt pepper

Cut the onion into rings, halve large rings. Melt the butter in a pan and sauté the onions until they have become a nice tan. Pour the Tawny Port and simmer over low heat.
Circa. 5 minutes before the end of the cooking time finely grate the pimento grain in the mortar and add. Stir in the Portugieser wine jelly and season with salt and black pepper.

Source: blog post Modern Topfologie

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: (0049) 6731 951074 0
E-Mail: info@rheinhessenwein.de

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