Pudding pear-Spundekäs balls

Black pudding balls and Scheurebe lemon syrup

• 1 table pear (eg Butterbirne)
• 5 pieces of lemon peel
• 200 ml Scheurebe Spätlese (residual sweet)
• 2 tbsp sugar
• 1 small handful of fresh herbs (including some leaves of tarragon plus chervil, smooth parsley, chives)
• 100 g cream cheese (full fat - 45% fat in tr.)
• salt
• 1 pinch of cayenne pepper
• 100 g black pudding (smoked or slightly smoked and with little bits of fat)
• 2 slices of toasted bread
• salt and pepper
• 1 egg yolk
• approx. 750 frying oil (eg rapeseed oil)
• 5-6 stems of chives
• 10 hyssop flowers

EQUIPMENT

1 ball cutter
1 sieve trowel

Cut out 10 small balls (about 1 cm in diameter) from the peeled pear with a ball cutter (alternatively measuring spoon for ¼ teaspoon). Using a (truffle) slicer, peel off 5 broader strips of lemon peel and heat together with the Scheurebe and the sugar in a small saucepan. Stir until the sugar has dissolved. Add the pear balls and leave for 3-4 minutes with gentle heat. Remove the pear and simmer the broth to a syrupy consistency. In between, remove the lemon strips, cut into fine strips with a sharp knife and return to the broth.
Finely chop the herbs and mix with the cream cheese. Season with a little salt and a pinch of cayenne pepper. Put the Spundekäs in the fridge.
Finely chop the blood sausage. Toast the slices of bread and chop them in a lightning chopper. Mix with the blood sausage cubes, if necessary season with salt and pepper (this depends on the basic wort of the black pudding), subject the battered egg yolk and shred everything together again briefly with the lightning chopper.
Heat the frying oil. Remove the Spundekäs from the fridge and cover each pear ball with a cheese wrapper. Then carefully cover the balls with the black pudding and bread crumbs farce. Place each ball individually in the sieve trowel and fry for about 20 seconds in the hot oil. The balls in the trowel lightly roll back and forth. Keep finished balls warm.

Pumpkin savoy cabbage

• 200 g savoy cabbage leaves
• 100 grams of Hokkaido
• 1 scallion piece
• 30 g of white leeks
• 1 tbsp butter lard
• 100 ml vegetable broth
• 1 juniper berry
• 1 pinch of cayenne pepper
• salt and pepper
• 1 tbsp. Creme fraiche

Blanch the savoy cabbage leaves for 2 minutes in boiling salted water. Drain well. Cut out the hard sticks and cut the leaves into thin strips. Finely chop the hokkaido piece (4-5 mm pieces), finely chop the shallot and the leek. Melt the butter in a pan and sauté the Hokkaido, pumpkin and shallot. Add the savoy cabbage and cook for another 2 min.
Pour in the vegetable stock, add crushed juniper berry and 1 pinch of cayenne pepper and cook, covered, for about 20-30 minutes. Stir occasionally and pour away the water that has collected on the pan lid. Stir 1 tablespoon creme fraiche into the cooked vegetables and season with salt and pepper.

Source: blog post Modern Topfologie