To begin our 1st course, we had a Kardinal Rohan Riesling Extra Trocken Baden Sekt (the bottle at far right). We also had a Schnaps glass of Acquavit with the Lachs.
3rd course: Smoked Trout filet with horseradish cream and a sprinkling of capers. With it, Weissherbst, a type of rose wine.
The wine: Sekt/Champagne.
With the caviar, we continued with the Kardinal Rohan Riesling Extra Trocken and then opened the Fürst von Metternich Riesling Sekt Trocken. (For those not familiar with German wine labels, trocken means dry.)
5th course: Duck pate with parsley, Hans' onion mixture, toast points and French bread.
6th course: Thinly sliced Proscuito ham (Spain), with slices of melon. Hans had prepared this, but we had had more to eat than one thinks. It had been filling. Instead, we had it a day later. We had also had much more wine than usual. Hans suffered the next day! Wine: Riesling Sekt Extra Trocken.
I had made chocolate mousse for dessert, but that would have to wait. We could not eat anything more.
New Year's Dinner
I was glad that turkey was not being cooked this New Year's as we were both suffering from overindulgence on Sylvester, the 31st. We had had a lovely dinner planned. However, as we did not feel at our best, we postponed our New year's dinner until the 2nd. Neither of us was up to cooking, setting the table or cleaning up afterwards. Needless to say, it was a quiet day.
Pour the hot sauce into a gravy boat and serve it at the table along with the meat and vegetables.
The picture on the left shows the meal without sauce. The one on the right, with the sauce.
With dinner, we had a 2011 Chateauneuf-du-Pape and we were pleasantly surprised to find that it was already palatable--and very nice. Usually, a Chateauneuf-du-Pape should be kept for at least 6 years before opening. At least, that is what we were told in that small famous wine town when we visited it several years ago and had a wine tasting. We bought several bottles to take home. We had tried one as soon as we got home that year and found it harsh and hard on the stomach. We then kept the rest for about 7 or 8 years and they were excellent. In fact, we had one of them 15 years later and it was still in top condition. Forget all that nonsense about bad corks. We speak from experience. A good wine only benefits from a good quality cork closure. In our opinion and the opinion of many others, screw tops are for soft drinks, not for wine.
For dessert, we had the chocolate mousse, awaiting us from the freezer. It is one of the specialties I have made many times over the years for quiet dinners at home and for dinners with guests. I gave a recipe for another chocolate mousse recipe in my New Year's blog post of 2 January 2011. It did not call for it to be frozen, although I always froze any leftover mousse. This time it is the one I have made the most often and it is a frozen one. That means you can make it well ahead, put it into the freezer and it is all ready to go at serving time.
This recipe came from one of my favourite food writers, Mary Moore, published in the Regina Leader Post in 1972. I have changed the recipe somewhat over the years. I also changed its name from Chocolate Velvet Parfait to Frozen Chocolate Mousse.
Drei Könige or Three Kings' Day
The 6th of January is a religious holiday here in Germany and ends the traditional Christmas season that began on 1st Advent. It is also the Orthodox Christmas. Every year, a day or so before the 6th, young children or teens (as this year) walk from door to door collecting money for poor children in the world. They dress in "kingly fashion" as might have been the dress when Jesus was born. Each house offers them not only some money but also some cookies or sweets for themselves. The "Kings" then mark, with white chalk, the date in Roman numerals above or beside the house door.