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herring  salad   <>   rabbit with r ed cabbage and  spaetzle   <>   spekulatius  tirami su

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APPETIZER - HERRING SALAD 500 g potatoes 250 g marinated herringsfilets 250 g bologna und 250 g salami 1 onion 2 eggs 5 small gherkins 1 apple 12 walnuts 3 tbs of mayonnaise 2 tsp of capers salt and pepper Cook the potatoes with the skin. Chop the following ingredients into dice: Onions, baloney, salami, gherkins and the pickled herring. Dice the apple too. And the hard-boiled eggs as well. When the potatoes are done, peel them and dice them. Execpt fort he apples and walnuts stir all ingredients in a large bowl. Add a cup of water and the mayonaise then stir again. After 5 hours in the fridge, add the apple-pieces. Serve it on a salad dish with the walnuts sprinkled on top. MAIN COURSE – RABBIT WITH RED CABBAGE AND SPAETZLE Ingredients for 4 servings: 4 rabbit legs 200 – 250 gr. bacon 2 tbs of juniperberries salt and pepper red wine 2 cups of sour cream 1 kilo red cabbage 4 apples 1 tbs lard 1- 2 onions 8- 10 cloves 2 bay leaves salt, pepper, sugar red or white wine vinegar 2 cups of flour The red cabbage is shredded. We peel the onion and spike them with cloves. Peel the apples and cut them into wedges. Melt lard in a large pot - add the cabbage, then bury the spiked onion in the cabbage shreds . Add bay leaves and apple wedges. Season with salt and pepper and let it simmer for about half an hour. When the onions look glassy take them out. With sugar and vinegar you can season to the right sweet-sour balance. For the rabbit roast crush the juniper berries with salt and peppers, then rub this mixture onto the meat. Cut and fry the bacon then sautee the rabbit in the bacon lard. For the Spaetzle mix flour, eggs, salt and water into a dough that is smooth and has tiny bubbles. Use a spaetzle maker over boiling salted water. When the spaetzles rise to the water surface they are done and can be skimmed off. After another 45 minutes we turn over the rabbitlegs and stir in some sour cream. After another 45 minutes we take the rabbits out of the oven and thicken the stew with roux. (Roux is a water-four mix) DESSERT - CHRISTMAS SPEKULATIUS TIRAMISU Ingredients for 4 servings: 2 cups of heavy cream 2 cups of mascarpone 2 cups of Quark (curd cheese) 1 cup of sugar 1 tsp vanilla sugar 2 cups of Spekulatius (traditional german almondcookie with cinnamon, cardamnon and nutmeg) 4 cups of frozen berries Mascarpone, curdcheese, vanillasugar and sugar is stirred together. The heavy cream is whisked stiff and then folded in the maspaponemix. Three generous tablespoons of this cream is he first layer in a baking pan. On top of this goes a layer of spekulatius. Then we add the still frozen fruitmix. The rest of the mascapone mix goes on top. And finally another layer of Spekulatius. After 5 hours in the fridge - serve it on a large dessert plate.