{"id":2162,"date":"2015-12-27T14:24:02","date_gmt":"2015-12-27T13:24:02","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2162"},"modified":"2015-12-27T14:24:02","modified_gmt":"2015-12-27T13:24:02","slug":"weihnachtsmenue-2015","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/weihnachtsmenue-2015\/","title":{"rendered":"Weihnachtsmen\u00fc 2015"},"content":{"rendered":"

\"xmasdinner\"<\/a><\/p>\n

… Carpaccio von Steinpilzen und glacierten Schwarzwurzeln?\u00a0 Cassolette vom Douroc-Schweinchen? Flammkuchen mit schwarzen Tr\u00fcffeln? Makrele aus dem Smoker mit Soja-Wasabi-Espuma?\u00a0 Nichts von alledem! In diesem Jahr wollten wir zu Weihnachten keine kreative Gourmetk\u00fcche. Auch keine Gans oder Ente aus dem Ofen. Und Bockwurst mit Kartoffelsalat ohnehin nicht. Also tagte der Familienrat \u2013 meine beiden S\u00f6hne (18 und 15) haben da mittlerweile ziemlich klare Vorstellungen \u2013 und beschloss ein Men\u00fc, das folgende Kriterien erf\u00fcllen sollte:\u00a0<\/p>\n

 <\/p>\n

    \n
  1. \u201eStressfrei und m\u00f6glichst wenig Zeit in der K\u00fcche verbringen\u201c mahnte Madame aus Erfahrung,<\/li>\n
  2. \u201egut vorzubereiten, am besten schon zwei oder drei Tage im Voraus\u201c lautete mein eigener Anspruch, und<\/li>\n
  3. \u201eklassisch, elegant und irgendwie festlich sollte es schon sein\u201c gab mein \u00c4ltester zu bedenken.<\/li>\n<\/ol>\n

     <\/p>\n

    Und so gab es in diesem Jahr das folgende Weihnachtsmen\u00fc:<\/p>\n

    Vorspeisenteller mit hausgemachter G\u00e4nseleber, B\u00fcndner Fleisch und Graved Lachs<\/p>\n

    \"vorspeisenteller_culturefood\"<\/a><\/p>\n

    Filet Wellington mit Cumberland Sauce und S\u00fc\u00dfkartoffelp\u00fcree<\/p>\n

    \"filet_wellington_culturefood\"<\/a><\/p>\n

    dazu als idealer Begleiter ein 2004 Chateau Clerc Milon, elegant und mit frischen Tabak, Leder und Cassis-Noten, jetzt bereits auf dem H\u00f6hepunkt<\/p>\n

    \"clerc_millon\"<\/a><\/p>\n

    und zum Abschluss Shortbread-Vacherin-T\u00f6rtchen mit Vermicelle, Himbeeren und Zabaione<\/p>\n

    \"vacherin_vermicelles\"<\/a><\/p>\n

     <\/p>\n

    Allen Genie\u00dfern,\u00a0K\u00fccheng\u00f6ttern und Schleckerm\u00e4ulern ein frohes Weihnachtsfest und einen guten Rutsch ins neue Jahr!<\/p>\n

     <\/p>","protected":false},"excerpt":{"rendered":"

    … Carpaccio von Steinpilzen und glacierten Schwarzwurzeln?\u00a0 Cassolette vom Douroc-Schweinchen? Flammkuchen mit schwarzen Tr\u00fcffeln? Makrele<\/p>","protected":false},"author":1,"featured_media":2163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100,113],"tags":[211,486,496,505],"class_list":["post-2162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category--festliche-menues-vorschlaege","category-rezepte-12-dezember","tag-filet-wellington","tag-vacherin","tag-vermicellii","tag-weihnachtsmenue"],"yoast_head":"\nWeihnachtsmen\u00fc 2015 - Culture Food Blog - Familie, Freunde & Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/weihnachtsmenue-2015\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Weihnachtsmen\u00fc 2015 - Culture Food Blog - Familie, Freunde & Food\" \/>\n<meta property=\"og:description\" content=\"… Carpaccio von Steinpilzen und glacierten Schwarzwurzeln?\u00a0 Cassolette vom Douroc-Schweinchen? 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