Olympic Menu to Celebrate Gold Medals
Ingredients
German Potato Soup with Bacon
Coq au Vin with Mashed Potatoes
Soufflé with Gold Leaf Decoration
Preparation
German Potato Soup with Bacon
Peel and dice the potatoes, carrots, and onion. Slice the leek into rings.
Heat the butter in a STONELINE pot and fry the bacon cubes in it.
Add the vegetables and sauté briefly. Deglaze with the vegetable broth and simmer for about 20 minutes until the potatoes are soft.
Puree the soup and season with salt and pepper. Garnish with fresh parsley and serve hot.
Coq au Vin with Mashed Potatoes
Heat the olive oil in a STONELINE 32 x 32 cm serving pan with an aroma glass lid and brown the chicken pieces on all sides. Remove and set aside.
Fry the bacon cubes in the pan. Add the chopped onions, carrots, and garlic and sauté them as well.
Stir in the tomato paste and dust the mixture with flour. Mix well.
Deglaze with red wine and chicken broth. Return the chicken pieces to the pan, add the bay leaf and thyme, and let everything simmer for about 90 minutes over low heat. If needed, more wine can be added through the aroma glass lid to intensify the flavor.
Add the mushrooms and let them cook for another 15 minutes. Season the dish with salt and pepper and serve hot.
Mashed Potatoes
Peel the potatoes and cook them in a STONELINE pot until soft.
Drain the water and mash the potatoes with a potato masher.
Add the milk and butter and stir until the puree is creamy. Season with salt and pepper.
Soufflé with Gold Leaf Decoration
Preheat the oven to 200°C. Grease the Freyersbacher Mini-Cocotte 9 cm with butter.
Melt the butter in a STONELINE pot and stir in the flour to make a roux. Gradually add the milk, stirring constantly until the mixture thickens.
Remove from heat and stir in the egg yolks and vanilla extract. Let the mixture cool slightly.
Beat the egg whites until stiff, gradually adding the sugar. Fold the egg whites gently into the cooled mixture.
Fill the prepared Mini-Cocottes with the mixture and bake in the preheated oven for about 15-20 minutes until the soufflés have risen beautifully. Decorate with edible gold leaf and serve immediately.
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