Weihnachtsmenü
Sauerbraten, Salat und Mandelkrokant auf Himbeere und Vanillequark

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Eine schöne Idee. Vor allem dann, wenn man weiß, dass die Kinder es können.
Den Sauerbraten und Salat hat unser Ältester zubereitet und schon mal vorab gekocht, das Dessert gibt es immer mal wieder bei uns und wir lieben es.  Mit Zimt wird es es weihnachtlich festlich.

Ich fand das Essen fantastisch und habe einfach genossen. Wer weiß, mit welchem Menü ich dann am 24. überrascht werde. Vielleicht einfach mit dem vom letzten Jahr?
Guten Appetit und frohe Weihnachten.

Und wenn ihr ein wenig Fleisch-und Soßenreste habt, einfach einen Topf Bandnudeln kochen – himmlisch!

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Die Vorspeise:
Feldsalat mit Nüssen und Granatäpfeln

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Salat
250-300 Gramm Feldsalat
100-150 Gramm  Granatapfelkerne (gibt es bei uns tiefgefroren in Bioqualität)
Handvoll Walnüsse
Honig
Butter

Dressing
Olivenöl, Balsamico Essig, Salz, Pfeffer

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STEP 1
Feldsalat ordentlich waschen, von den Wurzeln befreien, zupfen und in eine Schüssel geben.

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STEP 2
Bei geringer Temperatur ein Stückchen Butter schmelzen, Honig hinzugeben und die grobgehackten Walnüsse hinzufügen. Kurz schwenken, dann abkühlen lassen und auf den Salat geben.

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STEP 3
Nun die aufgetauten Granatäpfel und Dressing zum Salat geben.

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Der Hauptgang:
Sauerbraten mit Klößen

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Sauerbraten (6 Personen)
2 Kilogramm eingelegter Sauerbraten vom Metzger (die Flüssigkeit verwahren!)
6 Printen
2 EL Korinthen
150 Gramm Zuckerrübensirup
Salz
Pfeffer
1 große Tasse Wasser

Klöße (Mindestens 2 pro Person; eher mehr
Apfelmus und Preiselbeeren.

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Tipp: Sollte man vormittags vorbereiten, dann hat man abends beim Festmahl keinen Stress.

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STEP 1
Das Fleisch 3-4 Minuten scharf von zwei Seiten im Bräter anbraten.
Sobald man dieses vom Boden lösen kann, wird es gewendet.
Mit der Flüssigkeit vom Einlegen ablöschen und zwei Stunden bei geschlossenem Deckel köcheln lassen.

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STEP 2
Eine Tasse Wasser, die Printen und Korinthen und das Rübenkraut hinzufügen, weitere 30 Minuten köcheln lassen. Mit einem Löffel zwischendurch rühren. Die Printen dicken die Soße ein.

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STEP 3
Für den Geschmack kann man den Sauerbraten nun noch bei offenem Deckel eine Stunde bei geringer Temperatur ziehen lassen, dann verkocht noch ein wenig Flüssigkeit. Mit Salz und Pfeffer abschmecken.

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Die Beilagen:
Klöße, Apfelmus und Preiselbeeren

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STEP 1
Nach Packungsanleitung zubereiten, formen, mit dem Finger ein Loch hineinbohren und von den gehackten vorgekochten Maronen (je Kloß einen TL) in das Loch geben.

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STEP 2
Dazu essen wir Apfelmus und Preiselbeeren.

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Das Dessert:
Mandelkrokant auf Himbeere und Vanillequark

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Nun kommt der krönende Abschluss des Festessens. Danach werdet ihr vielleicht platzen, aber auf das Dessert verzichten möchte man auch nicht. 

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120 Gramm MANDELSPLITTER
40 Gramm Rohrohrzucker
50 Gramm Butter
Prise Zimt
300 Gramm HIMBEEREN (gefroren)
450 Gramm Vanillequark

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STEP 1
Die Himbeeren in eine Auflaufform geben oder auf Weckgläser verteilen.

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STEP 2
Den Vanillequark auf die Beeren geben und glattziehen.

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STEP 3
Mandeln, Butter und Zucker bereitstellen.

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STEP 4
Butter schmelzen, Zucker und Zimt hinzugeben.

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STEP 5
Mandeln in die Butter-Zucker-Mischung einrühren. Dann den Topf von der Flamme nehmen.

 

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STEP 6
Den Ofen auf 200 Grad vorheizen. Die Mandeln auf ein Backblech geben.

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STEP 7
Und zirka 4-5 Minuten backen. Nicht verbrennen lassen!!!

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STEP 8
Abkühlen lassen und auf den Quark geben.

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Frohe Weihnachten!

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STEP 9
Wir servieren das Dessert gern direkt im Weckglas. So kann man es wunderbar vorbereiten und im Kühlschrank aufbewahren.

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Mehr zum Thema Food bei uns:

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”3.25″ _i=”15″ _address=”0.15″][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” _i=”0″ _address=”0.15.0″ custom_padding__hover=”|||”][et_pb_image src=”https://mummy-mag.de/wp-content/uploads/2018/10/Valeska-Mother-of-six-dragons-food-mummy-mag7-1024×1024-1.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.23″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%” _i=”0″ _address=”0.15.0.0″][/et_pb_image][et_pb_text _builder_version=”3.27.4″ _i=”1″ _address=”0.15.0.1″]Unsere Food Contributorin und sechsfach-Mama Valeska erzählt im Interview über das Kochen und Leben in einem 8 Personen Haushalt! [/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” _i=”1″ _address=”0.15.1″ custom_padding__hover=”|||”][et_pb_image src=”https://mummy-mag.de/wp-content/uploads/2018/12/weihnachtliche-Pute-Beilagen-3.jpg” align_tablet=”center” align_last_edited=”on|desktop” _builder_version=”3.29.3″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%” _i=”0″ _address=”0.15.1.0″][/et_pb_image][et_pb_text _builder_version=”3.29.3″ _i=”1″ _address=”0.15.1.1″]

Valeska hat 2018 auch ein wunderbares Weihnachtsmenü gezaubert! Hier geht’s zu Pute, Kürbissuppe und Bratapfel.

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