We began that last evening of 2014 in our usual way: watching "Dinner for One" on television around 7 p.m. We laughed just as much this year as every other year. At one time, only those who received German television signals could enjoy it. Now all of Europe does.
Our New Year's Eve supper began shortly after "Dinner for One" ended. We had our first course--caviar on toast--accompanied by Sekt (Champagne): a good ending to the old year and a fitting greeting to the new one about to begin.
We followed the caviar and Sekt with Heisse Stein--cooking on a hot stone which is heated from below--our New Year's Eve special meal. It is simple, relaxing and enjoyable. One prepares it all ahead and with a minimum of time and effort, making it a great meal after a busy Christmas season of baking, cooking and socializing. I have written about it at least once before. So perhaps this will be the last year for a while as both Hans and I agree it is, perhaps, the time to do something else.
The five sauces (left to right): curry sauce, steak sauce, both bought and very good; then, at the top, my curry and garlic sauce. To the right, my BBQ sauce and lastly, Aioli sauce, also bought and very good.
I gave a BBQ sauce recipe on my blog about spareribs (10 Dec 2012). It makes a lot and is very good. It would be great for the Heisse Stein as well. The one I used this time follows below and is also very good for Heisse Stein, ribs, pork and chicken.
On Friday evening, the 2nd, we felt it was time to get out of the house. We went to the Gasthaus Kleiner Meierhof in Ettenheimweiler, one of the local Gasthäuser we frequent.
The Stammtisch was busy as per usual on a Friday evening.
On Saturday the temperature rose and within a very short period of time the snow was completely gone. Sunday, the sun was shining.
That evening we had what was to have been our New Year's supper: Raclette. We had decided to wait as we had been so busy throughout the holiday period.
We began in the living room before the Raclette with a bottle of Sekt.
Then to the table and a relaxing evening of cheese, potatoes and accompaniments.
Hans using the scraper to help the melting cheese along
With the raclette, we had a lovely bottle of Scheurebe, one of our favourite white wines. It had a lot of flavour and suited the cheese perfectly.
In the photo below, I am holding my glass of Scheurebe in a special wine glass, one from the Markgräflerland (south of Freiburg) for the grape they are known for: not for Scheurebe, but for Gutedel, the wine the locals in that region drink most often. The crystal glass, though, is lovely enough for any wine, especially one as flavourful as Scheurebe. (That wine comes most often from the Rhineland Pfalz, although some vintners in Baden-Württemberg also produce it.)
Our last foray of the Christmas and New Year's season was to the Gasthaus Deutscher Hof in Biederbach, a 35-minute drive into the hills. We joined a group we meet at the Stammtisch on Mondays.
Ruth (the Wirtin) and the Gasthaus Christmas tree.