The whole menu had one prime feature, cheese.
Hessian state has local cheese traditions. These are rarely known outside the borders of our state. Call them special and not easy on outsiders. Some are an aquired taste.
The amouse bouche was Spundekäs. This is from the wine region near by. It is made with cream cheese, curd, sour cream, onion and garlic, paprika and chives. On most occasions it is eaten with salted pretzels. But baguette is fine too.
A bit of the cheese was mixed with a bit of egg yolk and filled into small short crust pastries and baked.
The starter was a soup, served separately from the topping. Frankfurt 7 herbs, finely mixed into a creamy cheese soup with Harzer cheese or Handkäs.
Now back to the kitchen to cook the lasagna pasta sheets to be filled with very aromatic savoy cabbage. Some northern Hessian sausage and button mushrooms with a bit of cream went into the cabbage. The sausage is called Ahle Worscht- or Old Sausage, a raw meat sausage that is dried.
Kochkäs- cooked cheese- you can find the recipes on my blogs. The cheese was made into a sauce with some chicken stock.
The cooked pasta sheets were laid like a star on the plate, the cabbage mix on top, the ends of the pasta covered most of the cabbage, lots of creamy sauce on top.
The finish of this meal was a slice of cake with beet root streusel. The base of the cake were just some crushed shortbread cookies. Apples were cooked in Hessian Äpplewoi - or cider. The apple mush was mixed with sugar and curd and topped over the crumbled cookies and baked.
The streusel were deeply red with dried beet root powder.
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