Regional dishes from the saucepan
Mosel partner hosts are very much in favour of regional cuisine and the use of regional products.This includes soups and sauces refined with wine, desserts sweetened with honey, delicious vineyard peach liqueurs and herbs from their own kitchen gardens.
Alongside a variety of different meats options, fish dishes, served both hot and cold, are real specialities. These include smoked eel and baked trout as well as pickled roach – a favourite at Mosel wine festivals. Equally popular are beef with remoulade sauce, “Tresterfleish” (grape pomace-marinated pork), “Winzersteak” (vintner’s steak) and “Wingertspool”, which literally translates as vineyard stake but is in fact a handy wooden meat-filled skewer. Potatoes are also served in a variety of ways: as soup, potato pancakes, dumplings, steamed “Dämpesja” or boiled potatoes with herby quark cream cheese. “Tertlich” or “Cräwes”, potato purée with sauerkraut, is another regional favourite, and is often served as a hotpot with a knuckle of pork. And then there’s the pan and oven dishes, flavoured with smoked meats, onions and leeks; their preparation varies as much as their names, which include “Scholes” and “Debbekoche”. Depending on the season, asparagus in Riesling foam, and chestnut and walnut creations also enrich the menu.
Our Mosel partner hosts have recipes to share with you!
