Charlottenburg Cuisine Ep.2: applecheese soup, vodka salmon tortellini, strawberry trifle

APPETIZER: APPLE CHEESE SOUPS

Ingredients for 4 servings:
1 cup of butter
2 tbs flour
2-3 cups of milk
1 apple
3 cups of gouda cheese
chopped walnuts
2 cups of apple soups
 1 Lemon
 Salt & Pepper
 15-20 Grapeleaves
 Parmesancheese

Melt the butter in a pot, salt it and stir in 2 tablespoons of flour as well as the milk. Stir and let it simmer for a couple of minutes. Stir in the gouda cheese til it melts. If it gets too heavy add a bit more milk.
Peel the apple and cut it in small pieces then add it the soup. The soup should now simmer for another 15 minutes. Then serve the soup with chopped walnuts sprinkled on top.

MAIN DISH:  TORTELLINI WITH A SALMON VODKA CREAM SAUCE

Ingredients for 4 servings:
1 pound of salmon 
2 cups of vodka 
1 cup of tomato paste
1.5 cups of heavy cream

Cut the salmon in one-inch cubes and fry them in a pan. Take the cubes out of the pan. To the remaining stew in the pan you add vodka and let it boil for about 7 to 10 minutes till the alcohol is gone.
Stir in the cream and the tomato paste. Season it with salt and pepper.
Now the salmon cubes go back in again. And let it simmer for another 10 minutes.
Boil the fresh tortellini in salted water for 2-3 minutes. Serve it with a good parmesan cheese.

DESSERT: STRAWBERRY TRIFLE

Ingredients for 4 servings:

3 big slices of raisin bread
Quarter of a Stollen (a trad. German fruitcake made with yeast, water and flour, and usually dried citrus peel dried fruit, almonds and spices (cardamon and cinnamon); the dough is quite low in sugar.)

1 pound of strawberries
2 cups of cream cheese
1 tbs of vanilla sugar
1 cup of spowdered sugar
1-2 tbp of milk
5-8 tbs of sherry

Create a layer of raisin bread (or stolen) on a platter drizzle sherry on top till the bread is soaked. 
Mix cream cheese, powdered sugar and vanilla sugar in a bowl. Add the milk and stir it well. Then spread it on top of the raisin bread.
Wash and slice the strawbeiires and put them on top. Serve on dessert plates.