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Spinach green pasta, green asparagus, fresh peas and special morrels with wild herb salad. Served with Clarette Rosé (Knipser). 
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SKREI
Skrei is a winter cod and comes from the Lofoten Islands in Norway. Skrei, from Skreid meaning in Norwegian: Wanderer. The season lasts from January till April at the latest. Tt is caught in the waters around the Lofoten, using longline and gillnetting methods. Special fishing licenses with allocated fishing quotas are required, along with certain regulations strictly enforced to protect the fish. The white meat is delicate, tasty and low in fat. The fillet is firm. Skrei can be pan fried, grilled, steamed, dried, smoked, deep fried and salted. 
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My mother often cooked this soup on Sundays, and always on special celebrations.  Later my dad cooked this soup too. The Wedding Soup is served in all the regions in Germany. Usually a beef or chicken stock soup with add ons, typically marrow bone dumplings, peas, white aspargus and cooked egg dices.
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We had a  wonderful time, not only refining the flavors of this typical German Winter dish, but also 'cook by colors'.  Orange Duck Breast on Red Cabbage with Purple Potatoes.
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Who would have thought, that this can be found in December.  I found yellow trumpet  and pom-pom mushrooms, a rose raddichio, all colored root vegetables and wonderful mini cabbage and celeriac root. This because of the long hot and dry summer. They basically came out to be tasty bonsai vegetables.
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We glazed the Lebkuchen with a lemon glaze and sprinkled wild flowers on top. The lemon flavor lends a fresh twist to the spicy Lebkuchen, and the dried wild flowers give them a unique delicious look.
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Thanksgiving was and is my favorite holidays in the US.  Over the years I figured out how to make a turkey moist and delicious, no matter how big.  Using middle eastern flavors and soaking it fort 2 days in olive oil and orange juice, makes the meat so tender, that you don't even have to cut it.  My turkey rule:  the more spices, the better.
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The warm temperature do have one good thing, that all the wild herbs are still around. But it still feels like changing the menu to the more hearty stews, soups and dishes.
last wild herb salad with edible flowers...
Königsberger Klopse. Here with herb-tossed potatoes and sautéed salsify, our Gemran winter asparagus.

And of course, all the wonderful apples! did you know that Germany alone is the home of 2000 different kinds of apples, but we only find about 6-8 in the supermarkets and farmers markets.  Absurd, isn't it?  Anyway, time for strudel!
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