1 bottle cold sweet white wine (sparkling wine preferable)
5 tablespoons sugar
1 cup strawberries, sliced in half
1 cup melon balls
1 cup watermelon balls
1 cup peaches, sliced in half
Combine fruits and sugar, toss very gently and set aside in cool place for 15 minutes.
Pour your cold wine over selection of fruits and toss very gently.
Serve immediately.
Suggestion: Use your own combination od fruits.
4 eggs yolks
2tablespoons honey
2 cups white wine
Beat the egg yolks in the top of a double boiler over barely simmering water with the honey. Add the wine and continue cooking until sauce thickens.
3 tablespoons horseradish, freshly grated
1 cup sour cream
1 teaspoon sugar
1 teaspoon vinegar
Dash salt
Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.
Serve with meat dishes.
4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs
Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.
Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.
Generously top with the sour cream and garnish with the grated cheese and bread crumbs.