Archive for the ‘Advent calendar’ Category
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One.
It ain’t christmas without sherry! Of course there are plenty, but for me personally it’s Harveys Bristol Cream in the blue bottle. Let out your inner granny and start off with an appetising sherry. The sweeter it is, the hungrier …
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Two.
First came the appetiser, second the liver … Today I’ll begin with the starter.
First ingredient: chicken, duck or goose liver. Tenderly fried with nothing but plain butter.
You can also help yourself out with some fresh paté if pure …
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Three.
The liver comes along resting on a sexy grill striped dressed mango slice with red pepper. What else? Wait till tomorrow!
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen … -
Four.
Red onion and fig chutney. Tangy and sweet, juicy and reduced to it’s basics.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- … -
Five.
Don’t you just love the smell of fresh and steamy brioche?
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School … -
Six.
Now imagine some tender, soft and creamy liver, juicy mango slices and homemade red onion and fig chutney resting on a toasted slice of brioche. Oh yes, that’s our first course – have a bite!
Happy Saint Nicholas day everyone!…
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Seven.
To complete the first course Jürgen Hammer recommends a 2010 Riesling QbA from the Weiser-Künstler vineyard in Traben Trarbach, Mosel. It’s fruity but dry. Down to earth but exotic. Oh what a perfect match!
If you are in Berlin, you …
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Eight.
I am from Hamburg and I do like my fish! Salmon trout for example. Straight from the hook and grilled over gas, as a filet or steak. Welcome to the main course.
Concept, prep, recipe, food styling and photography: Nina …
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Nin[a]e.
Along with the fish comes some fresh horseradish cream. So tearful but so scrummy.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- … -
Ten.
A gay mix of colours. That’s the christmas potato and fennel gratin, soaking in creamy sauce and toped by freshly grated parmesan.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: … -
Eleven.
Salmon, potato gratin and now some Miro inspired beet root salad of red and yellow. Raw and straight from the earth.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen … -
Twelve.
No salad without a dressing! A refreshing lemon, olive oil and parsley dressing harmonises perfectly with the beet root as well as the salmon trout and potato gratin.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka … -
Thirteen.
Ah, the main course is complete! Grilled salmon trout and a colorful potato and fennel gratin come along with a beetroot salad topped with a refreshing lemon and parsley dressing. Tuck in everyone.
Concept, prep, recipe, food styling and photography: …
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Fourteen.
Don’t forget to drink! Jürgen Hammer recommends a 2010 SP 68, Nero d´Avola & Frappato from the winemaker Arianna Occhipinti, south Sicily. It’s not too strong and overwhelming for the fish but can easily handle the spice of the horseradish …
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Fifteen.
Last course … What’s that? A pomegranate shower?
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School Berlin, co-owner … -
Sixteen.
OMG! It’s an apple, pomegranate, almonds, raisin, marzipan, cinnamon, apricot, plum … well, what might that make?
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of … -
Seventeen.
Hm, vanilla sauce. Creamy and foamy. Home boiled. Yummie!
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of the German Wine- and Sommelier School Berlin, … -
Eighteen.
Some of you might have guessed it already: The last course is a fluffy baked apple. Stuffed with raisins, pomegranate, plums, apricot, marzipan, almonds and cinnamon and topped with a creamy vanilla sauce. Now that’s christmas!
Concept, prep, recipe, food …
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Nineteen.
A 2004 Gewürztraminer Grand Cru Hengst Vendanges Tardives, Domain Zind-Humbrecht, Alsace is recommended by Jürgen Hammer for the dessert. The sweet smell of the rose and taste of the rambutan harmonise perfectly with the baked apple, filling and vanilla sauce …
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Twenty.
I have always been more into vodka than whiskey. But a couple of weeks ago a friend of mine took me to the Chivas Regal distillery in northern Scotland. We tasted the Chivas 18 and I just loved it. The …
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Twenty one.
Don’t forget to drink – water! It’s delicious and keeps you running, also on the day after.
Concept, prep, recipe, food styling and photography: Nina Zimmermann
Co-design menu: Rebekka Csizmazia (CSIZMAZIA PR)
Wines: Jürgen Hammer (sommelier, chief of … -
Twenty two.
The super doper christmas menu is completed! What’s missing? The timing! Scroll down for german.
TIMING
The day before:
- Shopping.
- Prepare the dough for the brioche.
- Make the red onion and fig chutney. This can also be … -
Twenty three.
And here comes the shopping list – scroll down for german:
Shopping for four people:
Drinks:
Appetiser, e.g. Sherry
Water
White wine, e.g. 2010 Riesling QbA, Weiser-Künstler Traben Trarbach, Mosel
Red wine, e.g. 2010 SP 68, Nero d´Avola & Frappato … -
Twenty four.
Day 24. CHRISTMAS. Here comes the last piece, the recipe (scroll down for german). HAPPY HOLIDAYs!
First course: Poultry liver with grilled mango slices, homemade red onion and fig chutney on toasted brioche.
Ingredients:
1 poultry liver per person. …