Inspirations Decembar 2011

ME T R O - C C .
C O M D E C E MB E R 2 0 11
in your local
Store
Discover the
Golden pieces for food lovers
TOP TOPIC: POULTRY
FINE ROAST
The best cuts of beef, pork,
veal and lamb for a festive menu
WINTER VITAMINS
Crisp winter vegetables
add colour to the plate
FINGERFOOD
Dainty, delicate, delicious:
love at first bite
CHAMPAGNE
Sparkling pleasure for
special occasions
TOPICS:
AND MUCH MORE...
I MEAT
04 Duck
06 Stufngs
14 Fine Roast
16 Carving
I FRUIT AND VEGETABLES
10 Winter Vitamins
20 Exotics
I FISH
18 Fingerfood
I SPECIALS
22 Table Decoration
24 Mix it!
34 Dessert
I WINE & SPIRITS
26 Vodka and Caviar
28 Wisky
30 Sekt and Champagne
DECEMBER 2011
Dear Customer,
Christmas is a new challenge each
time for those who want to impress
their guests with choice creations. The
aroma of a succulent roast, the golden
crust of a whole bird, the fine sparkle
of champagne in the glass and the
delicate aromas of shrimps and caviar
these and other ingredients go to
make the end of the year a time
packed with culinary high spots. Let
yourself be beguiled and inspired by
the following pages to create your
entirely personal menu highlights for a
flavoursome finish to 2011. We wish
you All the Joys of the Season and a
Happy New Year full of inspiration!
XXX, please insert name and title
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Golden pieces for food lovers
PLAN AND CALCULATE
PROFESSIONALLY
Both domestic ducks with their typical,
relatively thick fat layer under the skin
and the leaner muscovy ducks nd their
way onto the foodlovers table. They are
particularly prized for their appreciably
higher proportion of breast meat. For
more exalted occasions the barbary
duck is much sought after. Its rm, ten-
der esh with its intense red colouring
and distinctive avour is a delicacy for
festive events. Individual pieces such as
breast or leg, as well as whole ducks, are
used in the kitchen.
When preparing the festive main menu, proper planning
is important. How many persons a duck, etc., will feed
depends on the weight of the bird and also how many
courses your menu has and how many accompaniments
to the meat will be served. The following average amounts
will serve as a rough guide:
Muscovy duck (2 kg) 3-6 persons
Goose, medium-sized (4 kg) 5-7 persons
Turkey, large (6-7 kg) 8-12 persons
Chicken, small (1-1.5 kg) 2-3 persons
Pheasant 2-3 persons
Quail 1 per person
DUCK
DELICACIES
Duck
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Pheasant
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Quail
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Turkey
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... and get it ready for the oven:
Close up the bird by pressing the stomach
cavity together with your ngers and
pinning it in place with wooden skewers.
To ensure that poultry retains its shape in
the oven, it is also dressed, that is, the
wings and legs are fastened tightly to the
body with kitchen twine.
Stuff the bird ...
A popular and different way of serving a
whole bird is to stuff it. For this do not
remove all the fat from the stomach cavity,
because it is the fat that makes the
avour. There are many kinds of stufng,
ranging from hearty to fruity. Here very
different aromas can be combined well
for example, an attractive, colourful
stufng which combines pumpkin, oni-
ons, currants, apples, cranberries, star
anise and dried fruit.
Why enjoy just the tender meat, when you
can combine this taste experience with other
great aromas! Stufngs to your liking and put
together creatively give the festive dish an
individual touch.
STEP
BY
STEP
Inner matters
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5-6| Repeat this procedure on the
other side.
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2 4 6
EVERY PIECE A PLEASURE
PROFESSIONAL EQUIPMENT FOR
SUCCESSFUL COOKING
CARVING STYLISHLY AND CORRECTLY:
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CRISPY SKIN,
JUICY MEAT
TIP
To ensure that the meat stays really
juicy and the skin gets beautifully crisp
and shiny, baste the meat regularly with
the meat juices while roasting. If the
skin is smeared with honey, it becomes
beautifully dark and particularly aromatic.
1 2
3
Poultry Time Temperature/gas mark
Duck 1.5-2 hr. 190-200/2-3
Goose 2.5-3 hr. 180-200/2-3
Turkey 2.5-3 hr. 180-190/2-3
Chicken 50-50 min. 200-225/3-4
Pheasant 45-60 min. 200-225/3-4
Quail 15-20 Min. 160-180/2-3
POULTRY COOKING TIMES
AT A GLANCE (ON AVERAGE)
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1| Lay the bird on its back and rst
remove the legs.
2| Cut along the backbone from back to
front as far as the breastbone.
3-4| Then push the meat away from
the bone, cut through the joint and
remove the breast.
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WINTER
VITAMINS
With their low calory and high vitamin and mineral content, peas,
beans and cabbage are ideal mood-lifters in winter. Crisp and
fresh, young vegetables brighten up the kitchen and add attractive
colour to the plate.
10 11
No professional kitchen should be with-
out these avoursome vitamin boosters,
particularly as, both raw and cooked,
they are suitable as an accompaniment
and a major feature of various dishes.
And there is more to vegetables than just
a ne aroma: broccoli supplies a lot of
vitamin C, carotene, calcium and secon-
dary plant products which are regarded
as cancer-preventive. Red cabbage is
high in roughage and vitamins B and C,
while green beans are especially high in
potassium, calcium, magnesium and
iron. And the subtly sweet sugar peas
have an exceptionally high protein and
roughage content and lower cholesterol
levels.
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Red cabbage: appeals through
its tangy sweetness. The rm,
tight heads suit it for crisp salads
and for braising and steaming.
The avour gets more intense, the
longer the vegetables are cooked.
For this reason one should be
sparing with the seasoning. A dash
of vinegar or lemon juice helps
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Broccoli, a close relative of the
cauliower, was indispensable
to Ancient Greek and Roman
cuisine. The orets and stalks
of this easily digested vegetable
take about ten minutes to cook.
Broccolis ne avour can be en-
hanced with butter, lemon juice
or white wine.
Sugar peas (mangetouts) are an especially
tender variety of pea and have a high sugar
content. Because they are harvested early,
they are very crisp and, unlike other peas,
can be eaten whole, as they have no inedible
layer of skin on the inside of the pod. Louis
the Fourteenth, the Sun King, loved the sweet
pods, which can be enjoyed both raw and
lightly cooked.
Green beans: These are eaten whole, pod
and all, but never raw. They must be boiled for
at least ten minutes to break down the toxic
protein, phasin, in them. Added to salads or
one-pot dishes, wrapped in bacon or roasted,
they are real all-rounders. A teaspoon of bi-
carbonate of soda or baking powder in boiling
water keeps the fresh green colour of these
especially low-calory beans.
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NATURAL
FRESHNESS
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These nutritious foods retain their health value only if they are
treated and prepared with due care and consideration. For
this reason vegetables should be processed quickly after
being cut up small and prepared with care.
1| Blanching is suitable for varieties needing only a short
cooking time, such as sugar peas. They are placed briey
in boiling water and then immediately quenched in ice-cold
water. Blanched vegetables are especially easy to digest.
2| Cabbage varieties braise well and retain a strong avour if
sauted beforehand. The cabbage is then cooked in a
covered pan and nally makes a perfect accompaniment
to the meat.
3| Steaming is a particularly gentle way of preparing vege-
tables, because they do not come into contact with water
but cook in the hot steam. That way the nutrients in the
vegetables and the crisp, fresh colour are retained.
COOK GENTLY,
EAT FRESH
The right avours help get more from
cabbage and co.: red cabbage, with its
tangy sweetness, goes really well with
fruit such as apples or pears and seaso-
ning such as cinnamon and clove.
Broccoli works well with nutmeg, garlic,
TASTEFUL COMBINATIONS
roasted pine nuts and almonds. Green
beans taste wonderful with bacon and
onions, and a knob of butter after cook-
ing lifts the aroma. Sugar peas partner
well with salmon, in stir-fries or even
with pasta.
STORING VEGETABLES CORRECTLY
Fresh vegetables should always be con-
sumed within a few days and during that
time be stored in a cool, dry place where
the air is sufciently moist. If stored too
warm, vegetables may lose 70 per cent of
their vitamins in under two days. To retain
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KEEPING THE
CRISP GREEN
TIP
To enable green vegetables to retain
their intense colour while boiling, add
a pinch of bicarbonate of soda to the
boiling water to neutralise the acids in
the vegetables. Care: too much
bicarbonate of soda turns the liquid
soapy. So use little water and cook
for only a short time.
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the valuable nutrients longer, vegetables
can be frozen directly after purchase. For
this clean beans, cabbage, etc., carefully,
blanch briey, quench and then freeze in
suitable containers.
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However much Christmas traditions may vary, they all
call for a large, nely prepared piece of meat. Then only
the best cuts of pork, beef, veal and lamb are served
so tender that they dissolve on the tongue and give the
festive occasion an unforgettable avour.
Celebrate Christmas
Veal, milder in taste than beef, is par-
ticularly tender, contains little fat and
therefore needs to be treated espe-
cially gently. Roast veal needs very little
heat when cooking: however, the meat
should always reach a core tempera-
ture of 70 degrees. Braised, it makes a
ne, glossy gravy.
Haunch, with or without bone, is best
suited for roast lamb. The meat appeals
by its intense, aromatic natural avour.
Do not forget, though: lamb is properly
delicate and juicy only when still under-
done inside: the roast thermometer then
shows a core temperature of 55 to 60
degrees at most.
The best thing about tender roast pork
is the crust. Ideally the skin should be
scored crosswise with a razor blade be-
fore preparation, the meat then cooked
by the low-temperature method or in a
roasting bag and the crust left to become
crisp under the grill. Only pork llet tastes
better underdone than well done.
THE BEST CUTS
FRESH AND SUCCULENT
STRAIGHT FROM THE OVEN
ROAST PORK
ROAST BEEF
ROAST LAMB ROAST VEAL
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This appeals by its strong avour. Which
method of preparation is ideal depends
on the cut used: ne parts such as llet
or loin are well suited to cooking at low
temperatures. At 50 degrees core tem-
perature they are still underdone inside,
at 70 degrees they are quite done. Beef
from the leg (topside, haunch, ank) is
more suitable for braising.
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CARVING THE FINAL STEP
Proper carving not only retains the ne
meat avour, it also ensures attractive
presentation of the roast slices on the
plate. You cut a roast without bone by
cutting off even slices with a sharp knife
with a long, thinly ground blade natu-
rally always across the grain of the meat.
Tip: Cut the roast on a board with
a juice rim to catch the juices.
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THE RIGHT TEMPERATURE AND COOKING TIME FOR FINE ROAST
Fillet of beef, medium, 1 kg
Core temperature: 57-60C
Electric stove: brown for 10 min
at 220C, cook for
20 min. at 160-180C
Gas stove: brown for 10 min at
mark 5, cook for 15
min. at mark 3
Low-temperature: brown for 6-8 min.
on the stove, cook
2 hr. at 80C
Flank of veal, 1 kg
Core temperature: 65-70 C
Electric stove: brown for 10 min at
200C, cook for
60 min. at 180C
Gas stove: cook for 70 min at
mark 3
Low-temperature: brown for 8-10 min.
on the stove, cook for
2-3 hr. at 80 C
Pork loin, deboned, 1 kg
Core temperature: 70C
Electric stove: cook for 35-40 min. at 200C
Gas stove: cook for 35-40 min. at mark 3
Low-temperature: brown for 8-10 min. on the stove,
cook for 2-2 hr. at 80C
Leg of lamb, 2 kg
Core temperature: 60C
Electric stove: cook for 50-60 min. at 190-200C
Gas stove: cook for 50-60 min. at mark 3
Low-temperature: brown for 8-10 min. on the stove,
cook for 3-4 hr. at 80C
The low-temperature method is the
simplest and gentlest way to prepare
meat. It is especially suitable for quality,
lean roast cuts: season the meat, brown
it quickly, wrap it in aluminium foil and
then put it into an oven and leave it to
cook at an even (!) 80 degrees Celsius
until the desired core temperature de-
pending on taste and kind of meat - is
reached.
When braising, which is best suited for
simpler roast cuts with long bres and a
high connective tissue content, quickly
brown the meat all over, then quench it
with liquid and nish cooking, as requi-
red, with further ingredients vegetab-
les, mushrooms, herbs at a low tem-
perature (80 to 100 degrees) in a closed
pot. This also makes a tasty gravy.
With both methods searing in hot fat en-
sures that the pores are quickly sealed
and the meat juices are drawn inwards.
Later the meat must relax. With the low-
temperature method this is done by long,
slow cooking. For this a pot roast must
be left to rest for ten minutes after being
taken from the oven to allow the meat jui-
ces to repermeate the meat. If it is carved
too early, the juice will run out and the
meat will get dry.
In the roasting bag all types of meat
that very easily dry out with normal roas-
ting stay succulent: season the meat and
place it in the plastic bag with the other
ingredients. Seal the bag, leaving suf-
cient air in it, and punch two or three
small holes in the top. Place on the roas-
ting pan and place in the oven at about
180 degrees. The roasting bag must not
be allowed to touch the sides of the oven!
Professionals like to do their roasts by
the sous-vide method. For this the
seasoned meat is shrink-wrapped in a
vacuum bag or wrapped air-tightly in
foil and then cooked in a water bath at
a constant 50 to 85 degrees, depending
on the kind of meat. The vacuum pre-
vents both aromas and roast juices from
escaping from the meat.
PRECISE MEASUREMENT
A roast thermometer measures the tem-
perature inside the meat. It enables you to
keep an eye on the temperature and
follow the cooking process precisely
without having to cut the meat. A thermo-
meter of this type is very useful with sen-
sitive meat, larger cuts or whole animals
or when cooking at low temperatures.
THE RIGHT METHOD
FOR THE PERFECT ROAST
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I nspi rati on DECEMBER 2011
FINGER
FOOD
Love at first bite
19
Dainty, delicate, delicious nger food delights eye and
palate in equal measure. Constant new trends and
creations testify to the imagination of modern kitchen
wizards and give their guests a truly sensual pleasure.
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Individually prepared, the dainty snacks
offer a virtually unending range of taste
experiences. Fresh vegetables and ne
sh, exotic fruits and tasty smoked sh,
ne herbs and mild cheese all avours
go to make up the colourful nger food
palette.
For the little bites to achieve their big ef-
fect, however, more is needed than just
the successful combination of ingre-
dients. The presentation of these bite-
sized appetisers plays a major role with
nger food. Traditionally small sticks and
natural edible wrappings such as
pastry turnovers or rice paper are
practical and attractive.
The little gourmet portions can be set out
particularly elegantly and decoratively on
nger-food spoons or in little porcelain
bowls. And served in attractive glasses,
even soups and creams have their place
on the appetiser buffet.
Important: The bites should not be too
large and must not drip or spurt when
bitten into.
Mayonnaise, cremes and dips give
appetisers the right piquancy. This
can be achieved easily and appea-
lingly with own-made mayonnaise.

1| Place an egg yolk with pepper, salt
and mustard in a bowl.
2| Add lemon juice.
3| Stir together and beat to a foam.
4| Gradually add oil and stir in.
5| Finely cut herbs such as parsley
and chives and add.
6| Serve in a glass.
CREATING A TASTEFUL MAYONNAISE
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They add colour and
a wonderfully exotic
note to the buffet,
ne desserts or fruity
cocktails: dragon
fruit, mango and the
like bring the avour
of far-away places
into your kitchen.
EXOTICS
Bright and fruity
4 | Tamarillo
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2 | Mango
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Cut open, dragon fruit a.k.a. pitahaya (1)
is a real eyecatcher. Its refreshing esh
tastes very like kiwi fruit and goes well in
salads or as ice or juice.
Mango (2) promises tropical pleasure
with a lot of vitamins. Its esh livens up
sweet desserts and hearty dishes, for
example, as typical Indian chutney.
The decorative star fruit a.k.a. caram-
bola (3) is must for cocktail glasses and
dessert plates. This sweet-sour fruit from
South Asia goes as well both in fruit salad
and with poultry or in punch.
With its tangy sweetness the tamarillo
a.k.a. tree tomato (4) is a hit. With
added sugar the gelatinous esh with its
edible kernels is a delight, and it also
goes well with lamb or sh.
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Inviting visiting card
TABLE
DECORATION
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The festively laid table
is the hosts individual
trade mark. A stylish
decoration gives every
ne menu a worthy
setting.
A perfectly consistent effect to suit the oc-
casion creates the ideal atmosphere for
your guests to feel well and enjoy the
choice food in. There are many ways of
creating a table decoration, but the com-
position as a whole should always be con-
sistent and balanced. Thus, for example,
clear geometric forms go less well with a
romantic rose motif but look very elegant
with a plain white tablecloth and slender
calla owers.
Whatever the occasion, an elegant
table cloth and cloth napkins are a
must for a ne table setting. Both can
be from the same colour family or
they can set deliberate contrasts.

The table should not be overloaded!
The guest must always have enough
room to move; the space left over can
be used for the table decoration.

Less is often more that also ap-
plies to colour palette and lighting
accents. A few small lights create a
pleasant atmosphere. Candlelight
enhances the convivial atmosphere.

Choose a theme with which all the
decorative elements are coordina-
ted. Scatterable natural objects such
as nuts, owers or chilli pods make a
sensuous impression.
SOME GOLDEN RULES FOR THE FESTIVE TABLE
23
Creatively folded napkins welcome the guest in style. These hand movements show how to create a
wonderful eye-catching table decoration.
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Its the right mixture as does it!
With the right equipment you can
put some zing into shakes, desserts,
sauces and lots, lots more.
MIX IT!
Professional work in the kitchen would
be unthinkable without a high-quality
food mixer. Cutting vegetables nely,
pureing fruit, crushing ice whatever
the job, these modern all-rounders can
do it. Which means that now there are
many more ways of processing different
ingredients available particularly for the
purpose of presenting food attractively.
Surprise your guests with tasteful, tasty
works of art on the plate. And particularly
in winter you can set a vitamin-rich and
summery accent with fruity mixtures:
freshly mixed shakes and smoothies.
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MIX YOUR OWN
TRENDY SMOOTHIES
TIP
Own-made smoothies contain the full
potency of fresh or deep-frozen fruit
and often taste good without added
sugar. Mix the fruit on its own, or for
a creamy consistency add bananas.
Alternatively, add milk, yoghurt or ice
to the mixer. A few mint leaves give
special freshness.
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Move and shake
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VODKA
Luxury duo
The crystal-clear, high-percentage spirit
promises pure pleasure for special occasions.
Real vodka must be enjoyed with salty snacks,
ideally in duo with a ne caviar.
CAVIAR
Caviar should always be eaten with
spoons of mother-of-pearl or plastic, as
metal or silver spoils the taste. Inciden-
tally, high-quality fresh caviar is always
shiny, smells of sea and salt water but
not of sh or metal. The less the eggs
stick to one another, the fresher the caviar.
IMPORTANT FOR ENJOYMENT
OF LUXURY DELICACIES:
27
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TIP
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The secret of its purity lies in the careful l-
tering of the grain spirit. The better the lte-
ring process, the higher the quality of the
vodka and the more agreeable the spirit.
In Russia a high-percentage vodka is tradi-
tionally drunk neat and in good company.
However, the powerful clear spirit has also
won a place worldwide in cocktails and
long drinks. Today aromatised vodkas are
gaining in popularity. With avours like
lemon or blackcurrant these drinks are set-
ting new trends.
Hearty and above all salty snacks are
precisely the right accompaniments to
vodka. Sour gherkins, aspic, smoked
salmon and the ultimate delicacy, ne ca-
viar, go with it perfectly. Whether from
the sturgeon, salmon or other sh and
accordingly black, red or golden-yellow,
the exceptional avour of the caviar is
further enhanced by the vodka.
ENJOYMENT
THROUGH VARIETY
WHAT TO EAT
WITH VODKA
Purists like their vodka neat and at an
ideal temperature of between 5 and 7
degrees Celsius, because in vodka from
the chest freezer the cold might overlie
the natural avour of a good drink. Other
food- and drinklovers like their vodka ice-
cold, particularly with caviar, so as not to
drown out the avour of the sh delicacy.
Particularly high-quality vodkas should be
tasted at least once at room temperature
so as to savour all the avour nuances.
THE IDEAL DRINKING
TEMPERATURE
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Liquid gold
Whisky is not a drink, whisky is a world-view, the
British writer Rudyard Kipling once said. The many and
varied avours, the wonderful colour and the compli-
cated manufacturing process make the original Scotch
whisky the golden boy of high-percentage drinks.
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The single malt is distilled from water
and malted barley in copper distilling
vats and left to mature in oak barrels for
at least ten years.
It is also produced in a single distillery,
while malt whisky is made from a mix-
ture of the products of more than one
distillery. As each barrel of whisky is dif-
ferent from the other, single malts are
mostly put together from different years
of distillation at one distillery so as to
guarantee an even taste.

The age statement on the bottle label
refers to the youngest year of distil-
lation in the mixture. Malts and single
malts are far superior in taste to grain
whisky made from unmalted barley
and other grains and are correspon-
dingly sought after by connoisseurs.
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Whisky is drunk from special glasses
which enable the avours to optimally
concentrate. A single malt should al-
ways be drunk without ice neat or dilu-
ted with still water. Blends and bourbon
are also enjoyed with ice ice in cubes,
but not crushed.
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SCOTTISH WHISKY
REGIONS

There are about 100 distilleries in the
Scottish whisky-producing regions
which are regarded as the birthplace of
the single malt.
1 | Lowlands: Lighter, fruitier whiskies
2 | Highlands: dry whiskies from mild to
strong, slightly smoky
3 | Speyside: fruity, sweetish whiskies,
lightly peaty note
4 | Islands: mostly strong whiskies
with a salty note
5 | Islay: smoky malts with
pronounced sea avours
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Once unwanted side products, sekt
and champagne today are the very
essence of exuberant joie de vivre.
No festive occasion on which slender
glasses full of the bubbling juice of the
grape are raised is truly festive without
the luxurious beverage.
Wine becomes a sparkling sensation only at the second fermentation.
This effect was discovered back in the 17th Century, when wines
which had been bottled too early suddenly came back to life. The
once unwanted zz rapidly acquired popular appeal, and so the foun-
dation stone was laid for the development of sekt.
The traditional sekt-making process is bottle fermentation. For this
sugar solution and yeast are added to the wine, then the bottle is
sealed and the fermentation process begins. When the process has
nished, the sekt must be left to mature for at least six months befo-
re the yeast is removed from the bottle. For this the bottle is shaken
and turned for a longer period in special riddling racks until a plug of
yeast has formed in the neck of the bottle. This plug is then removed.
In the modern process of bottle fermentation, by contrast, the yeast
is ltered out.
TO POP OR NOT TO POP

Popping corks may be the signal for the start of party fun, but the
sudden loss of pressure is not quite so good for high-quality sekt
or champagne. The professional treats the bottle carefully, grips the
cork with a napkin and twists it out of the neck of the bottle sensi-
tively, thus letting the carbon dioxide out slowly. All the while the bottle
should ideally be held at a 45 degree angle, so that it can be more ea-
sily opened, because then only a little pressure is applied to the cork.
POURING CORRECTLY
At rst pour only a small amount into the glass so that the sekt or
champagne does not froth up too much. Then ll the glass up to two
thirds full and take the bottle away from the glass, turning it slightly
as you do so.
FAST COOLING: CHILLING
To cool the sekt or champagne to below 10 degrees Celsius in a few
minutes, stand the bottle in a receptacle containing water, ice cubes
and a little salt and turn it slowly and continuously.
Sparkling accompaniments
to superior menus
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Real champagne comes exclusively from
the wine-growing area of Champagne in
France. Growth and manufacture are
governed by strict rules. The grape varie-
ties used are almost exclusively Pinot Noir,
Pinot Meunier und Chardonnay. Hand-
picking is as strictly prescribed as bottle
fermentation by the original Mthode
Champenoise.
CHAMPAGNE
THE ORIGINAL
LITTLE CHAMPAGNE GLOSSARY
Blanc de Blancs/
Blanc de Noirs: white champagne from white or red grapes
Brut/Extra brut: very dry champagne with very little or
almost no residual sugar
Cuve: champagne from a mixture of different wines
Demi-sec: semi-dry champagne
Dosage: addition of sugar solution for the desired
degree of sweetness
Sec: dry champagne
I nspi rati on DECEMBER 2011 30 31
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1 Piccolo 0,2 L
2 Filette 0,375 L
3 Imperial 0,75 L
4 Magnum 1,5 L
5 Jeroboam (Double Magnum) 3 L
6 Rehoboam 4,5 L
7 Methuselah 6 L
8 Salmanazar 9 L
9 Balthazar 12 L
10 Nebukadnezar 15 L
There are also the Melchior (18 L), the Sovereign (26,25 L), the Primate (27 L) and the Melchisedek (30 L), but these are extremely rare.
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The right glass for the enjoyment of ne
sekt or champagne is the tall, slender
ute or the more bulbous tulip. Both bring
out the bouquet, colour and the ne
sparkle of the noble sparkling wine to
perfection. A pleasure for eye, nose and
palate alike. The sekt cup, by contrast,
looks well, but in it the aromas and the
sparkle are very quickly lost.
Large or small, every bottle of sekt or champagne is a pleasure. However, the special
surprise effect on presentation is without doubt down to the unusually sized bottles,
which are brought out only on special occasions. These wonders of the wine world
have acquired their own, mostly Biblical names.
Whereas the conventional 0.75 litre bottle is sufcient for 6-7
glasses, the magnum is good for a larger number of guests.
Sekt and champagne mature especially well in bottles of this
size, and this ensures a very harmonious taste. Thats what
the king of sparkling wines tastes like!
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FROM PICCOLO TO
NEBUKADNEZAR
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1-2 | Melt some sugar in the pan
3 | Add apple slices to it
4 | For a special avour
add alcohol
5 | Caramelise and
amb the apples
Apples are real all-rounders crisp, healthy and
tremendously versatile. Depending on taste and
acid content, in a fruity dessert they can make a
splendid nish to an enjoyable festive menu.
Allow 110 grams sugar to caramelise in a
saucepan. Core and slice 6 apples and
add the by now caramelised liquid sugar.
Add the juice and zest of one lemon and
Preparation: Attractive little cakes can
be superbly baked in a glass. For this you
need reproof glasses, for example, bott-
ling jars or empty straight-sided jam jars.
First mix together the our and the baking
powder. Then whisk the butter until it is
frothy. This is most easily done by war-
ming the butter in a saucepan before-
hand. Then, while stirring, add the eggs,
sugar and vanilla sugar. Now slowly add
alternate amounts of the our and the milk
to the mixture. The milk ensures that the
dough is smooth. The dough has the right
consistency when it drops rapidly off the
spoon. Next divide the mixture into two
and pour one half of the dough in equal
amounts into the greased glasses. Mix the
rest of the dough with the cocoa and two
tablespoonfuls of milk or rum.
Pour the chocolate mixture into the glas-
ses and draw a fork through the dough to
produce the typical marble pattern. Bake
the glass cakes in the baking oven at
180 C for about 40 minutes.
Place one cake, together with the cara-
melised and ambed apples (see left)
and a scoop of vanilla ice cream, onto
each plate and serve.
boil until soft. To amb, add rum or whis-
ky and set light to the whole with a long
match. Wait for the ames to die away,
then serve hot.
SWEET REFINEMENTS:
CARAMELISING AND FLAMBING
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CAKES IN THE GLASS WITH FLAMBED
APPLES AND VANILLA ICE CREAM
220 g butter
220 g sugar
1 sachet vanilla sugar
4 eggs
500 g our
1 sachet baking powder
125 ml milk
90 g baking cocoa
2 tablespoons milk or rum
INGREDIENTS
(SERVES 6):
The dessert tip
SWEET
ENDING
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ME T R O - C C . C O M D E C E MB E R 2 0 11
in your local
Store
Discover the
The best cuts of beef, pork, veal
and lamb for a festive menu
TOP TOPIC: MEAT
DUCK
Golden pieces
for food lovers
WINTER VITAMINS
Crisp winter vegetables
add colour to the plate
FINGERFOOD
Dainty, delicate, delicious:
love at first bite
CHAMPAGNE
Sparkling pleasure for
special occasions
TOPICS:
AND MUCH MORE...
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A
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