CHRISTMAS MENU - Hotel Traube Tonbach

2010–2011
CHRISTMAS MENU
- FOR 4 PEOPLE -
1 ST COURSE
GOOSE GIBLET RAVIOLO
WITH POTATO VANILLA ESPUMA
***
2 Nd COURSE
SCALLOPS WITH GLAZEd GOOSE LIVER
OVER CELERY PURÉE
ANd PASSION FRUIT FOAM
***
3 Rd COURSE
CLASSIC CHRISTMAS GOOSE
WITH CARAMELISEd REd CABBAGE
ANd GLAZEd dUMPLING
***
4 TH COURSE
WILLIAMS PEAR
IN SPICE SAUCE, CHESTNUT PURÉE,
CANdIEd CHESTNUTS ANd
VANILLA ICE CREAM

INGREdIENTS
PASTA dOUGH
0.5 kg wheat flour (type 405)
22 egg yolks
100 ml olive oil
Salt, pepper, nutmeg
GOOSE GIBLET FILLING
Giblets
2 legs of goose
Mirepoix
2 bay leaves
Vinegar
Marjoram
Pepper
Pimento
Coriander
POTATO VANILLA ESPUMA
600 g cooked potatoes, mashed
450 g cream, hot
150 g vanilla milk
Salt and pepper
GOOSE GIBLET RAVIOLO
WITH POTATO VANILLA ESPUMA
PREPARATION
1 ST COURSE
Combine flour, olive oil, egg yolks and seasoning in a bowl and blend
using a dough hook.
Add water and work until a smooth dough forms. Wrap dough in foil and
refrigerate for at least 2 hours.
Cook the goose gizzards, hearts and legs in salted water with the herbs
until tender. Fry the entire liver in hot oil. Once everything has cooled,
cut the giblets into cubes (about 0.5 cm large) and combine with filling.
Season with salt, pepper, sherry and quatre épices.
Pour the colourful filling into half sphere moulds and freeze briefly.
Mix all ingredients and pass through a sieve. Fill in a 500 ml espuma
cream whipper.
Insert two cartridges and keep warm.
2

INGREdIENTS
CELERY PURÉE
1 celery stalk, finely chopped
1/2 celeriac, finely chopped
2 shallots, finely chopped
20 g butter
5 cl white wine
Light stock, salt, nutmeg, thyme
5 cl cream
GOOSE LIVER
4 slices of goose liver,
about 60 g each
PASSION FRUIT FOAM
500 g passion fruit juice
1.5 g Lecite (soy lecithin)
15 g sugar
SCALLOPS WITH GLAZEd GOOSE LIVER
OVER CELERY PURÉE
ANd PASSION FRUIT FOAM
PREPARATION
2 Nd COURSE
Sauté the chopped celery and shallots in butter until transparent.
Add white wine and seasoning. Remove the lid from the pot and reduce.
Purée using a mixer, season to taste and gradually add cream.
Coat the goose liver slices with flour and sear on both sides.
Keep warm for about 4 minutes at 55° C. In the meantime, sauté the
cleaned scallops in a little olive oil and butter until transparent, season,
remove from pan and dry.
Mix Lecite and passion fruit juice using an immersion blender and allow
mixture to set briefly. Serve the foam from the top using a small spoon.
3

INGREdIENTS
POTATO dUMPLINGS
1/2 kg floury potatoes
Nutmeg, salt, pepper
2 egg yolks
50 g quark
50 g melted butter
150 g coarse wheat flour
2 tbsp butter, breadcrumbs
REd CABBAGE
25 g sugar
250 ml orange juice
150 ml red port wine
250 ml full-bodied red wine
Pouch of mixed herbs with 5 juniper
berries
1 bay leaf
2 cloves
10 white peppercorns
1 cinnamon stick
500 g red cabbage
30 g risotto rice
60 g shallots
50 g goose fat
Freshly ground salt and pepper
20 g currant jelly
ROAST GOOSE
1 goose, 4.5-5 kg
2 apples
1 onion
Salt, pepper
Mugwort
CLASSIC CHRISTMAS GOOSE
WITH CARAMELISEd REd CABBAGE
ANd GLAZEd dUMPLING
PREPARATION
3 Rd COURSE
Boil potatoes in their skins. Then peel, mash and season.
Add the egg yolks, quark and melted butter, and work until a smooth
dough forms. Add flour last and knead.
Form the potato dough into dumplings. Cook in boiling salted water
for 8-10 minutes. Brown breadcrumbs in butter, then roll dumplings in
breadcrumb mixture.
Caramelise the sugar, add orange juice, port wine and wine. Add herb
mixture and simmer until the caramel is dissolved. Pour the hot marinade
over the finely chopped red cabbage, let sit for 24 hours.
Use a sieve to thoroughly drain the red cabbage. Collect the liquid, add
mixed herbs and boil down until the mixture has a syrup-like consistency.
Sauté the finely chopped shallots in goose fat. Add red cabbage, season
with salt, pepper and sugar, add the syrup.
Add risotto rice, cover and steam until soft, about 1.5 hours.
Season to taste.
Thoroughly wash the goose, inside and out, with cold water and pat dry.
Cut off the tips of the wings and tail. Season the inside of the goose with
salt and pepper, stuff with apples and onions, and sew shut with kitchen
twine. Salt and put in a roasting pan. Add a little water and cook for
2 hours until golden brown. Baste frequently with the juices and fat in the
pan. Take the goose out of the oven and place on broiler grate, breast
side up. Baste with the juices from the pan and grill until crispy, basting
regularly. Then open the goose and chop the carcass into small pieces.
Place the pieces in a pot, add brown chicken stock and cook about
30 minutes to give the gravy a fresh goose flavour. Thicken the gravy
if necessary.
4

INGREdIENTS
ROAST GOOSE
PREPARATION
3 Rd COURSE
INFO: Preparing roast goose (low temperature)
Preheat the oven to 120° C (top and bottom heat). Prepare goose as
described on previous page. First, place the goose breast side down in a
roasting tray (or deep baking pan). Pour 150 ml chicken stock over the
goose and roast about 5 hours. Baste regularly with the juices from the
pan. After a half hour, turn the goose over.
Skim off extra fat now and then, and replace lost liquid with red wine and
more chicken stock. Baste, baste, baste... the roast is tender when the
wing or leg bones can be removed easily or if clear juices come out when
you insert a fork between the breast and leg.
NOT EVERY GOOSE IS ALIKE.
The quality of the goose is essential to ensuring the success of this
culinary classic. Meat from geese bred and raised in a natural
environment has a better flavour, less fat and is somewhat darker in
colour. Of course, the goose needs a little fat in order to achieve the
right flavour.
My tip: dithmarscher geese
The dithmarscher goose is the ideal choice for a true gourmet
experience. This free-range goose is bred five months long on pastures in
northern Germany. As a result, it is allowed much more movement and
grows for twice as long as its counterparts in Hungary or Poland. It is only
given natural feed consisting of at least 70% German grains.
The slaughter practices are just as traditional as the breeding.
dithmarscher geese are slaughtered during the so-called moulting
period, i.e. when they naturally lose their feathers. The conventional
boiling process can be eliminated as a result, allowing the skin’s natural
protective layer to remain intact. This protects the original consistency of
the meat and the full, natural flavours, up to 90% of which are in the skin.
5

INGREdIENTS
PEARS IN SPICE SAUCE
1400 ml water
280 g sugar
280 g plain jelly
Spices: 3 g ground cinnamon
(Brehmer)
2 cinnamon sticks
2 bay leaves
2 star aniseed
2 cloves
2 “Tahiti” vanilla beans
2 pinches of saffron (2 g)
2 juniper seeds
3 g ground ginger
5 g gingerbread spice
2 orange peels
1 lemon peel
Pinch of freshly ground nutmeg
4 g ascorbic acid
CHESTNUT PURÉE
60 g sugar
20 ml water
50 ml white wine
200 g shelled chestnuts
50 g cream
1 vanilla bean
Pinch of salt
CHESTNUT SPAGHETTINI
100 g chestnut purée
80 g butter
5 g brown rum or whiskey
TAHITI VANILLA ICE CREAM
120 g milk
80 g Boiron coconut paste (20% sugar)
42 g cane sugar
1-2 pinches stabiliser
1-2 pinches monostearate
Paste of 1 vanilla bean
50 g egg yolks
COCOA BEAN CRUMBLE
20 g flour
5 g starch
5 g cocoa powder
10 g grue de cacao (cocoa nibs)
Pinch of salt
20 g brown sugar
20 g butter
WILLIAMS PEAR IN SPICE SAUCE,
CHESTNUT PURÈE, CANdIEd CHESTNUTS
ANd VANILLA ICE CREAM
PREPARATION
4 TH COURSE
Bring water, sugar and plain jelly to a boil. Add all spices and let stand.
Peel „doyenne du Comice“ pears, cut in half, remove seeds and turn.
Poach: Place all of the pear halves in the gently boiling spice mixture at
the same time.
Cook sugar and water to create a brown caramel sauce, add white wine.
Add chestnuts, cream, sliced-open vanilla beans and salt. Cover and cook
over low heat until the chestnuts fall apart. Remove vanilla beans.
Purée chestnuts in mixer until very smooth. Store in vacuum-sealed bag.
Combine all ingredients and pass through a fine sieve.
Place mixture in a piping bag with a special tip.
Combine milk, coconut paste, sugar, stabiliser, monostearate,
egg yolks and vanilla paste in a Thermomix machine, heat at 82° C
until a smooth cream forms. Allow vanilla cream to set overnight at 4° C.
Freeze vanilla ice cream in an ice cream maker.
Mix all ingredients to create a firm mass, refrigerate until solid. Crumble
the dough through a large-mesh sieve and place on Silpat (silicone mat).
Bake at 160° C for 12 minutes in convection oven. Allow to cool.
Store in a dry place.
6