Recipes

Many a good cook uses wine to refine a recipe and add nuances to a dish. During the coming months we’ll share some delicious recipes created by a young, dynamic chef – Patricia Faisst – a native of Nierstein in Rheinhessen, who apprenticed in such renowned restaurants as the Traube in Tonbach/Baden (Black Forest), Königshof in Munich, Marinas in Hamburg, and Deidesheimer Hof in Deidesheim/Pfalz. After a stint in the USA, she returned home to her parents’ hotel-restaurant in Nierstein, Alter Vater Rhein (Old Father Rhine), where she now prepares regional specialties with modern flair.

Note: all recipes serve four.

Featured grape variety: Württemberg red wine specialties, such as Trollinger (syn. Schiava or Vernatsch) or Lemberger (syn. Blaufränkisch) –or a light, fruity Dornfeler or Spätburgunder

Chicken Wings on Red Cabbage Salad

Ingredients:

800 g/1.75 lbs chicken wings
salt, pepper, powdered paprika
oil for cooking
For the cabbage salad:
1 kg/2.2 lbs red cabbage, shredded
0.5 l/2 cups red wine
0.5 l/2 cups chicken broth
200 g/7 oz diced shallots
140 g/5 oz butter
100 g/3.5 oz goose grease (or lard,
although the flavor of goose grease goes particularly well with red cabbage)
30 g/1 oz sugar
zest and juice of 3 oranges and 2 lemons
1 tsp ground caraway
3 tbs cranberry relish
3 tbs red currant jelly
3 tbs balsamic vinegar
salt, pepper

Note: the shredded cabbage will be marinated and thus needs several hours – better yet overnight – in the refrigerator. As such, you might want to start with the cabbage salad a day ahead.

What to do (salad):

1. In a bowl large enough to hold the shredded cabbage, stir together the wine, chicken broth, diced shallots, sugar, fruit juice, zest, spices, cranberry relish, currant jelly and vinegar.

2. Add the shredded cabbage and mix well. Cover tightly and marinate in the refrigerator for several hours or overnight.

3. To complete the salad: in a large pot, melt the butter and goose grease. Add the marinated cabbage and the marinade. Cook to reduce the liquid and to reach the desired degree of firmness. Let cool.

What to do (chicken wings):

1. Preheat the oven to 200°C/392°F.

2. Wash and pat dry the wings. Season to taste with salt, pepper and paprika. Brown in hot oil and finish cooking in the oven (ten to fifteen minutes).

3. Test for doneness by pricking with a fork. The juices should be clear.

Serve the red cabbage salad with the chicken wings on a large platter.

Suggested wines:

This is a festive rendition of red cabbage salad – the citrus fruits, wine and balsamic vinegar lend it a sweet-and-sour note. What’s needed is a light red wine that can serve as a party wine and go well with finger food, e.g. chicken wings. Either Trollinger, such as a Spätlese, or even better, a cuvée of Lemberger and Trollinger would do the trick – however, both are Württemberg specialties seldom found elsewhere. Otherwise, try a light, fruity red wine, e.g. an uncomplicated Dornfelder or Spätburgunder (Pinot Noir) that is not too dry.

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