Recipes — Paroles de vignerons - Vinparleur

Marinated Munster - A real challenge for cheese lovers! #Recipe

Permalink, by Sebastian Nickel

A very tasty dish, though not very low in calories. But nevertheless fits very well for summer! Very easy to prepare (the day before) and definitely loved by all cheese fans. 100% success guaranteed!

Ingredients for 4 persons
1 not too ripe Munster cheese
250 ml crème fraîche
1 glass Mirabelle brandy or schnapps
1 bunch of chives
Salt pepper
1 kg waxy potato (Amandine, Roseval, rat ...)
300 g raw ham

Chop the chives and mix them with the crème fraîche and the brandy. Add salt and pepper. Choose a terrine with cover, big enough to make the Munster cheese fit in completely. Cover the bottom with crème fraîche, cut the cheese into eight equal parts and depose it on the cream. Pour in the rest of the crème fraîche and completely cover the cheese. Cover and leave in a cool place for 24 hours (preferably in the garage or the basement, otherwise in the fridge). The cheese is undergoing rapid maturation and will become soft and creamy. Bring it back to kitchen a few hours before, at the cheese will be best at roomtemperature.

Place the ham on a plate or dish, boil the potatoes and serve all with the Munster and a crispy white wine. For the “deluxe version” of this cheese-sin, you should open a bottle of Champagne Extra Brut or Brut Nature.

Bon Appetit!
In the mood for #pesto? #recipe

Permalink, by Sebastian Nickel

The idea came to us during the winter, as the desire to buy fresh basil really did not match the season. The base of pesto is simple and, depending on the season, the ingredients are interchangeabe. You only need something nutty, some herbs, olive oil, dry cheese, garlic, pepper and salt. In December, we were inspired by the nuts in our cellar and the marjoram in the garden... A little zest of lemon makes the way for extra freshness in every season.

Ingredients
15 large walnuts
1 or 2 garlic cloves
60 g parmesan (at least)
1 nosegay marjoram
1 organic lemon
Olive oil
Salt and pepper

First, wash the herbs and crack the nuts. Put them in a blender, together with olive oil, Parmesan cheese, coarsely chopped garlic and lemon zest and mix ... Play as long with the amounts of the various ingredients - oil, cheese, pepper, salt - until taste and consistency matches to your mood. The whole gives a wonderful paste that will enchant all your dishes: meat or fish, risotto or fried potatoes, bruscetta with parma ham or fresh goat cheese.

For even more pleasure and taste, replace the ingredients by other ingredients, depending on your mood or the season:
Walnuts by hazelnuts, almonds, pine nuts, Brazil nuts, pistachios... Previously pan roasted (without oil) or not.
Parmesan by Grana Padano, hard goat cheese or crumbly feta.
Marjoram by thyme, basil, rocket... or sun dried tomatoes!

Match the wine with the food that accompanies your pesto.
#Recipe - Salmon fillet with saffron and #champagne

Serve with black rice and a puree of parsnip and celeriac

Permalink, by Sebastian Nickel

Serves 6

Salmon fillet (about 1 kg)
One organic lemon
2 medium-sized parsnips
1 medium-sized celeriacs
A small pot crème fraîche
Long grain black rice
One small onion
150 ml champagne or white wine
150 ml fish stock
200 ml liquid cream
Saffron
Olive oil
Oil of roasted sesame seeds
Salt and pepper

For the side dishes
Peel, dice and cook the parsnip and celeriac with a little water. Mash with the crème fraîche in a blender. Cook the rice and keep warm with some butter.

For the fish
Wash and dry the fillets and place on a baking sheet with parchment paper. Cut lemon slices and spread them over the fish. Cook up to 15 to 20 minutes at 180 ° C.

For the sauce
Finely dice the onion and stir-fry them with the olive oil until they are slightly coloured. Add the champagne or wine and let reduce. Add the fish stock and saffron and let reduce again. Now add the liquid cream, bring to a boil briefly and keep warm.

To serve
Put piece of salmon fillet on each plate and pour some sauce over it. Add two tablespoons of parsnip-celeriac puree to the plate, dribble a little sesame oil over it and, if appropriate, season with salt and pepper. Add a little butter to the rice in the pot, stir, season with salt and pepper, and add some to each plate.

Enjoy with
A full-bodied but crispy white wine or a Blanc de Blancs vintage Champagne. Blanc de blancs Champagne, made exclusively from Chardonnay are quite rare wines. On the palate, they outline a very special mineral acidity. Vintage Champagne should be produced in exceptional years, which gives, along with an extended bottle aging, amazing complexity and richness to the wines.
Our winter #veggie #recipe : Tarte tatin of caramelised pumpkin

Permalink, by Sebastian Nickel

Since the beginning of autumn, the fruit and vegetable stall of our favourite organic farmer almost collapses under the weight of fresh pumpkins of all sizes and colours. This immediately inspires recipes like pumpkin soup, casserole or risotto, all very savoury and healthy. Today we would like to propose a recipe for pumpkin tarte tatin, a simple and very tasty alternative.

Serves 4 to 6 people

400 g pumpkin
50 g butter
1 tablespoon of sugar
1 puff pastry
3 tablespoons of balsamic vinegar
Olive oil
A handful of pumpkin seeds
Feta cheese or Parmesan
Salt and pepper

Preheat the oven to 180° C.
Peel, core and cut the pumpkin into approximately thumb-sized pieces. Stir-fry them with butter and the olive oil in a hot pan for about 5 minutes until they are slightly coloured. Add the sugar and the balsamic vinegar, put the lid on it and cook at low heat for about 20 minutes. In a second pan slightly roast the pumpkin seeds and set aside.

Roll out the puff pastry, prick with a fork several times and put it in the oven for a few minutes for pre-baking. Line a flat, round tart pan with baking paper and put the pumpkin seeds and the baked pumpkin pieces on it. Cover with the puff pastry and fold it down against the edge of the baking dish. Place the tart in the oven and bake at 180° C for 35 minutes.

When the Tarte Tatin is ready,turn it over with the help of a dish, add salt and pepper and sprinkle with feta cheese or parmesan. Serve warm or warmish.

Accompany your meal with a fresh, light red wine, or a semi-dry white wine, which emphasizes the sweetness of the dish.
Our #recipe of the month: Tarte tatin of caramelised pumpkin

Permalink, by Dame B.

As soon as autumn arrives, the fruit and vegetable stall of our favourite organic farmer almost collapses under the weight of fresh pumpkins of all sizes and colours. This immediately inspires recipes like pumpkin soup, casserole or risotto, all very savoury and healthy. Today we would like to propose a recipe for pumpkin tarte tatin, a simple and very tasty alternative.

Serves 4 to 6 people

400 g pumpkin
50 g butter
1 tablespoon of sugar
1 puff pastry
3 tablespoons of balsamic vinegar
Olive oil
A handful of pumpkin seeds
Feta cheese or Parmesan
Salt and pepper

Preheat the oven to 180° C.
Peel, core and cut the pumpkin into approximately thumb-sized pieces. Stir-fry them with butter and the olive oil in a hot pan for about 5 minutes until they are slightly coloured. Add the sugar and the balsamic vinegar, put the lid on it and cook at low heat for about 20 minutes. In a second pan slightly roast the pumpkin seeds and set aside.

Roll out the puff pastry, prick with a fork several times and put it in the oven for a few minutes for pre-baking. Line a flat, round tart pan with baking paper and put the pumpkin seeds and the baked pumpkin pieces on it. Cover with the puff pastry and fold it down against the edge of the baking dish. Place the tart in the oven and bake at 180° C for 35 minutes.

When the Tarte Tatin is ready,turn it over with the help of a dish, add salt and pepper and sprinkle with feta cheese or parmesan. Serve warm or warmish.

Accompany your meal with a fresh, light red wine, or a semi-dry white wine, which emphasizes the sweetness of the dish.
Pigeon breast with grapes and balsamic sauce, bulgur and fresh spinach

Permalink, by Sebastian Nickel

In order to celebrate autumn at the dinner table, we propose this time a tasty game recipe.

For 4 people, you need:
4 Wild pigeons (or 8 pieces pigeon breast)

200 g red grapes
200 g Bulgur
200 g baby spinach leaves
500 ml poultry stock (homemade or from the deli)
1 onion
4 tablespoons of balsamic vinegar
salt and pepper
Butter
Creme fraiche

For the sauce
After you have removed the breasts, use the bones to cook you poultry stock (watch a video here). After you have finished the stock, pour it through a sieve, add the halved grapes and the chopped onion. Approximately let reduce by half and set aside.

For the meat
In a pan, fry the pigeon breasts first on the skin, then on the other side in olive oil (2 minutes on each side). Cover with aluminium foil and keep warm in the oven at 100 ° C.

For the bulgur
Bring 4 glasses of water to boil, add two glasses of bulgur and cook, stirring constantly. Add a good knob of butter, salt and keep warm.

For the spinach
Stir-fry the fresh, washed and drained leaves in a pan with hot olive oil in a few minutes. They should remain crisp! Salt and pepper, serve immediately.

To serve
While you stir-fry the spinach, bring the sauce back to a simmer and add just before serving a good spoonful of crème fraiche. Season with salt and pepper. Leave the sauce to simmer easily while you prepare the dishes.

Now put two pigeon breasts, some Bulgur and spinach on each plate. Pour the sauce and some grapes over the meat and the bulgur. Embellish your meal with a ripe Cotes du Rhone wine, for example a Rasteau or Vacqueyras from the 2009 vintage.
#Risotto with porcini mushrooms #recipe

Permalink, by Sebastian Nickel

Ingredients

10 g butter
2 shallots
30 g of dried, washed and soaked porcini mushrooms, or 350 g fresh mushrooms, trimmed (optionally also chanterelles).
200 g Italian round-grain rice (Arborio)
1 fresh thyme sprig (optionally dried thyme)
1 bunch of chives
350 ml chicken stock
60 ml dry white wine
60 g cold butter cubes
1 good piece of Parmesan
Salt and pepper

In a frying pan heat the butter, add the finely diced shallots a cook them until they become translucent, then add the mushrooms. Quickly rinse the rice under cold water and add it to the mushrooms. Put the thyme in the pan and add the white wine. Boil until the wine has been completely absorbed. Now cover the rice with a little (hot) broth and let it boil. Add more broth when the rice totally has absorbed it. Repeat the procedure until there’s no more broth left. Now add the cold butter cubes, tidy rub Parmesan over it and season with salt and pepper. Good rice quality will give you a thick, creamy risotto with even a slight bite.

Before serving, you may add a tablespoon of whipped cream and chives. Enjoy the risotto with a glass of spicy red wine from the Rhône or from the Languedoc.

Instead of mushrooms and thyme you can also add a mixture of 150 g butter, 1 bunch of basil and some cloves of garlic (the whole thing mixed well in a blender) with the cheese. It’s an outstanding summer risotto to which you should drink a crispy and aromatic white wine or rosé wine.

Download the recipe here
7 RULES FOR GOOD WINE & BBQ PAIRING

Permalink, by Sebastian Nickel

I. LOOKING FOR POWER: The more the meat you put on the BBQ is red, the more you can go for a powerful and full-bodied wine.
II. DON’T MAKE IT BURN: If your food is spicy and peppery, avoid wines with a lot of tanins.
III. KEEP IT LIGHT: The more your meat is white, the more you should look for rosé wines and light red wines.
IV. REFRESH THE PALATE: Prefer tense, well structured rosé wines with lively acidity to accompany your grilled meat and fish.
V. IT’S SO SWEET: Round and fruity rosé wines will be welcome if you accompany your BBQ with sweet and sour sauces (ketchup, BBQ sauce, pickles, soy sauce based marinade ...).
VI. CHALLENGE THE BIG WHITES: White wines go very well with (white) meat, fish and grilled cheese. Choose more powerful, bold and aromatic wines with nice acidity, to deal with the smoky aromas of the food.
VII. FINISH ON BUBBLES: If you have enough patience and skills to grill fruit (banana, peach, pineapple…), cool and fresh bubbles will sublimate their caramelized sweetness.