Or that’s what we eat, when it gets cold.
Autumn means many things: cold weather, hot tea, longer and longer nights, and of course, the gastronomy also changes a little bit. There are many dishes that are bound to this season, and now we collected the favorite memories from our grannies’ kitchen.
Spicy wine soup
Mulled wine is a classic winter drink and wine soup is just as classic autumn-winter soup. We love it because it’s simple and heartwarming. No meet, no bread, just wine and happiness. Ingredients for 4 persons: 1 liter of wine, 1 lemon, some cinnamon, 1-2 cloves, 8 egg yolks, 8 tablespoons sugar. Preparation: Wash the lemon, squeeze the juice, cut the peel into pieces (the inner white skin is pulled off). Pour the lemon juice into the wine, add the cinnamon, the cloves and the pieces of lemon peel. Boil it. Beat the egg yolks with sugar and gently add the hot wine with continuous slow stirring. We put it back on the fire until it thickens. Filter it and serve it hot.
Goose stuffed with chestnut
Chestnut is a real autumn food in itself, but when we eat it with goose… even better! Ingredients for 8 persons: 1 oven-ready goose (about 4 kg), 0.60 kg apples, 0.60 kg cooked chestnut (purified weight), 2 onions. Preparation: Clean the goose inside and out, wash it, salt and pepper. We also wash meat offal. Peel and slice the apple, split chestnuts, clean and chop onions. Preheat the oven to 180 ° C. Mix liver with goose fat, onions, apples, chestnuts and slightly salt and pepper the mixture. Fill it in the goose and close the opening with a toothpick. Put the goose in a bowl, pour 1 liter of boiling water on it, put the remaining offal next to it and cook for 3 to 3.5 hours in the oven. We turn it in every half an hour and take off its fat. Serve the crunchy goose with potatoes, or even steamed sour cabbage.
Something with cinnamon, for example scone
Lunch would not be complete without dessert, and at this time cinnamon is the ultimate favorite spice. Ingredients for 6 servings: For the dough: 0.60 kg flour, 0.05 kg yeast, 0.80 kg sugar, 4 dl milk, 1 pinch of salt, 3 egg yolks, 2 tbsp. sunflower oil. For the filling: 20 g cinnamon, 0.25 kg margarine, 0.20 kg sugar. On the top: 1 egg. Preparation: Stir yeast in 1 dl of warm sugary milk. Knead it together with the rest of the ingredients it into dough. It is good if the dough separates from the bottom and side of the pot. We form 6 equal loaves of it, cover them and let them rise in a warm place in approx. 45-50 minutes. During this, whip the margarine with sugar and cinnamon. Roll out the dough, grease it with the cinnamon cream than roll up and braid 3 of it into one scone. Put the two ready scones on a buttered baking sheet, let it rest for 20 minutes. Preheat the oven for 180°C, daub them with egg yolk and bake in 35 minutes.