Autumn in the kitchen: "You can really let off steam"
Created: 11/19/2022, 8:00 p.m
By: Jannis Gogolin
Enjoying autumnal ingredients: head chef Martin Minsch (left) and his deputy Felix Gähring at the Ickinger Landgasthof Klostermaier.
© Sabine Hermsdorf-Hiss
Seasonal specialties are trendy, say chefs from the district.
They also have tips for preparing it at home: "You can really let off steam."
Bad Tölz-Wolfratshausen – pumpkin cream soup, venison goulash and pumpkin ravioli: Autumn tastes like regional ingredients.
At the Ickinger Landgasthof Klostermaier, head chef Martin Minsch is looking forward to the "season of pumpkin, mushrooms, game and hearty".
The hunting season, the search for mushrooms and the pumpkin harvest fall at about the same time - this offers more culinary options than usual in the year.
The chef emphasizes that the pumpkin in particular is extremely versatile.
“Pumpkin ravioli, pickled pumpkin, as a creamy soup or as a side dish with meat” – there are plenty of recipes for autumn treats.
Bad Tölz-Wolfratshausen: Chefs from the district about recipes in autumn
Ursula Werner shares the passion for seasonal vegetables.
She runs the Altwirt in Lenggries with her husband.
“The pumpkin is so incredibly versatile and delicious.
You can really let off steam there,” she says.
Excellent for vegetarian and vegan dishes, it is “very trendy right now”.
Her kitchen team also used a lot of mushrooms.
"But at our altitude, time is slowly coming to an end," she explains.
"Everything has it's time."
Recently she received a whole deer from a local forest.
"It's a lot of work, because the whole animal is going to be on the menu in one form or another."
Roast goose is no longer on the menu
When the days get shorter, Ursula Guggenbichler serves hearty desserts.
In the Klosterschänke Dietramszell, guests are increasingly ordering crème bavaroise – also known as Bavarian cream – or cake.
"Light desserts like soufflé and mousse are more for summer," she explains.
However, she had to cancel one autumn dish this season: the roast goose.
“The purchase prices for regional animals have exploded.
We would have to charge a price like at the Wiesn - and we wouldn't even make a profit with it."
Autumn also offers a wide range of culinary delights to take home (see box).
Regional ingredients - meat, potatoes, cabbage, pumpkin or mushrooms - are always easier to get, says Klostermaier chef Minsch.
"The supermarkets are now very well positioned in terms of quality, taste and price." If you want to try beforehand and ration according to your own taste, he advises you to visit the weekly markets in the area.
However, you have to expect to dig a little deeper into your wallet there.
jg
Recipe: Hokkaido Squash with Duck Breast
Ingredients:
1 Hokkaido pumpkin
2 duck breasts
Peeled chestnuts (to taste)
Spices: salt, sugar, honey, optional rosemary
Preparation:
1. Wash the Hokkaido pumpkin and dice into large pieces
2. Carefully cut the duck breast into diamonds
3. Sear the duck breast in a pan without adding fat or oil
4. Put the meat and pumpkin in a casserole dish
5. Add peeled chestnuts
6. Bake at 200 degrees for 20 to 25 minutes
Tip from head chef Martin Minsch: "Once the meat is stewing in the oven with the spiced pumpkin, it absorbs a lot of flavor.
Very tasty and super easy to cook at home.”
By the way: everything from the region is also available in our regular Wolfratshausen-Geretsried newsletter.
