Asian Broth Fondue with Fish and Meat
Soup
Marinated Salmon with Dill-Mustard Dip
Finger Food
Braised Goose Legs with Prunes
Main Course
Seitan Rolls with Smoked Tofu
Main course
Creamy Cashew Fondue
Dips
Hazelnut Corners with Chocolate Glaze
Biscuits
Shortcrust Pastry Cookies
Biscuits
Filo Dough Flowers with Vegetables
Finger food
Creamy Jerusalem Artichoke Soup with Hazelnut Spinach Pesto
Soup
Braised Red Cabbage with Apple
Vegetable dish
Shortcrust Pastry Cookies with Jelly
Cookies
Cinnamon Swirls from Curd Dough
Cake
Philippine-Style Caramel Pudding
Dessert
Stuffed Loin of Pork with Potato Roses and Pointed Cabbage
Main course
Caramelized Onion Jam with Star Anise
Spread
Gingerbread-Orange-Layered Dessert
Dessert
Festive Venison Roast in Red Wine Sauce
Main dish
Creamy Orange Mousse
Dessert
Autumnal Vegetable Mix with Pumpkin Seed Dressing
Salad
Braised Beef Roulades with Red Cabbage and Salt Potatoes
Main course
Fine Spritz Biscuits
Biscuits
Curd Cream with Gingerbread and Cinnamon Stars
Dessert
Braised Veal Roast with Lemon-Herb Note
Main Course
Homemade Potato Dumplings
Dumplings