Wine Chef #6010

Is a nut boil, which is served with light mulled wine or possibly – drizzled with mulled wine – with wine chaudeau. This wine boil is often just as a rural festive dish, but has various names, such as “Weinbuddin”, “Bröselpudding”, “Weingans”, “Weinbackerl” instead of wine is also used must (with a little lemon peel, water, sugar and cinnamon bark heated to boiling). The dish was often served as a meal, but also at weddings and funerals.

Nut cook: mix lemon peel, egg yolks, powdered sugar, vanilla and cinnamon until creamy. Whip firm egg whites and beat with granulated sugar. Mix 1/3 of the beaten egg whites with flour, grated nuts or almond kernels, sponge or breadcrumbs and the beaten egg yolks, then fold the remaining egg whites into the mixture with a wooden spoon. Pour the mixture into a buttered baking dish and bake. – Serve with wine chaudeau.

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