like this week I like to pick up my favorite topic: culinary highlights in the Advent and Christmas.
mulled wine, chestnuts and waffles with me just as much as home-baked Christmas cookies. There is nothing better than a Christmas market with all these goodies. Just enjoy this are the guests of the Wald & Schlosshotel Friedrichsruhe during Advent. Even Boris Benecke and his kitchen team are already in the preparations ... devoted addition to the kitchen remodeling and relocation of the container landscape back in the new home they are the culinary Treats. At the pre-Christmas 40-day fasting period, on 11 November with the St. Martin starts, Boris Benecke invites Martin to a traditional goose meal in the Friedrichsruhe. But as the goose is your name? The origin is found in 316/317, the year Martin of Tours. He is now one of the most popular saint of the Catholic Church and died on 8 November 397 in Candes. In a candlelight procession of his body was transferred to Tours Candes. Therefore, many kindergartens are celebrating this time, the ever-popular "Lantern Festival". The 11th November is the day of burial and also the name day of St. Martin in response to such Date. In one legend says that Martin of Tours wanted to escape his dedication to the bishop and therefore hid in a goose pen. But this chattering so loudly that he could yet be found, and dedicated. Whether that's true? Appears credible as even the source as allegiance, which consisted of a goose. As this day was traditionally celebrated with a carnival or a dance music night, it seemed at the goose to make a feast. It is this tradition we also want to meet here and presented in Boris Benecke different variations of this popular poultry in 4 passes. I'm curious ...
What's in the period leading up to Christmas yet to experience in the Friedrichsruhe? - A
cooking class dedicated to "Vorweihnachtsfreuden and chocolate." It sounds to me looking for a great opportunity to, our chef once over his shoulder. What would Christmas be without chocolate? Inconceivable to me the very reason that will always be room for dessert. Maybe I can since a couple of Tip's pick to bake cookies, because the best-takes a whole weekend to complete. Do you know this? It is full of energy to the work, the recipes are already out and looking for decorating the place is all ready. But not later than the 5th Baking tray that you pull out of the oven is hot, a aware that you just touched again much too much dough and press to hard-working helpers to law. But who knows, perhaps the very different this year. As a precaution I'm going to get a supply of mulled wine to round off after work, even though the best taste at a Christmas market ... This year, we serve it on the bar terrace. In cool temperatures, wrapped in a blanket then all guests can enjoy the popular hot drink. And where it finds its origin? Even in ancient times there is Conditum paradox, the forerunner of today's mulled wine, again. The Romans knew what tastes good. Just like our chef! In this sense: Enjoy your meal! can 
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