For 4 people: 250 g ripe Camembert, 125 g double cream cheese, 100 g cottage cheese, 2 egg yolks, 4 shallots, 2 tsp paprika edelsüß, salt and pepper from the mill.
All ingredients are warmed to room temperature, finely dice shallots, mash the Camembert well with a fork. Then mix all ingredients, adding the shallots last. For garnish, parsley and radish slices make a nice picture.
Topinky with Foiegras - (according to Klaus Markert, Weinhaus Stern, Bürgstadt am Main)
Toast 1 slice of monastery bread per person, then rub lightly with a peeled clove of garlic and immediately top with thinly sliced, iced raw foie gras. Season lightly with salt and freshly ground pepper. Done.
"Klosterbrot" and Vinschgauer of considerable good taste
.The brochure published by the Hench Bakery tells the story of the young master baker who married a pretty baker's daughter many years ago and immediately took over her parents' business in Miltenberg - of all that followed and how it has continued to this day. On the occasion of its proud 250th anniversary, and there are not many businesses that can look back on a similarly long period of time. With a variety of baked goods, which are highly regarded in the wide area, indeed considered indispensable.
Weinblatz nibbles one also at the Bürgstädter wineries Neuberger and Sturm. The Weinblatz is, as senior chef Karin Hench explains, a pulled butter dough that is rolled out very thinly. The distinctive, crispy pastry, which is reminiscent of Tyrolean Schüttelbrot and to which caraway seeds, salt and lots of butter give a special note, can be nibbled away nicely with wine. To ensure that it stays crisp for a long time, it is sent shrink-wrapped to a tennis club in Ulm, for example. Schloß Vollrads in the Rheingau is also supplied.
Klosterbrot, a bread made from pure rye, baked with natural sourdough and without yeast, discreetly spiced with coriander, caraway and a hint of anise, is sent to customers all over the country, from Hamburg to Bad Tölz. It is also the market leader's favourite. The name is a reverence to the former Franciscan monastery next door to the bakery. The bread weighs an impressive four kilograms. It develops its considerable flavour not least when roasted. Klaus Markert from the Stern wine house in the neighboring town of Bürgstadt proves it with his Topínky: toasted slices of bread, rubbed with garlic and topped with wafer-thin slices of foie gras. At the Fürst Winery in Bürgstadt, on the other hand, they love it plain and serve cooked cheese with the bread. Also dressed Camembert fits well.
Allgäuer souls from soft, rather liquid white bread dough carry their name because one used to eat this pastry in former times with funerals. It tastes particularly good with cheese. Vinschgauer is a flat roll made of rye flour and seasoned with "Brotklee" (Schabziegerklee). Again, cheese or South Tyrolean bacon and, of course, wine go great with it. At the Michelin-starred restaurant "Zum alten Rentamt" in nearby Klingenberg, you can try the Vinschgauer.
And what of the specialties are more. Of course, the bakery Hench also has sweets to offer. For example, "strawberry bombs", which are luscious cakes filled with more than a kilo of fruit. Not to forget the ice cream! Eight varieties, for the production of which fresh fruit is used.
Of course, one looks carefully at the procurement of raw materials. Whole grain cereals, which are freshly ground in their own stone mill, are sourced by the Henchs from the Naturlandhof Frey farm in Monbrunn, known to Marktführer readers. The rest of the flour is also supplied by mills in the surrounding area.
The fact that the best bakery between Frankfurt and Würzburg is doing well is demonstrated by their latest baked product: white crust. This refers to white bread baked without yeast. Its clou lies in the long dough guidance over 24 hours. This and the sourdough develops a distinctive flavor, which is rarely found in wheat breads.
With model pastries and the Franconian wedding plait, on the other hand, it has its own relationship.
Bakery Hench
Thomas and Sabine Hench
Hauptstr. 64 (Engelplatz)
63897 Miltenberg am Main
Phone: 09371-3176
Internet: www.baeckerei-hench.de
Opening hours: Mon - Fri open from 6am to 6.30pm, Sat open from 6am to 2pm
Branches in Bürgstadt and Kleinheubach
from Waldemar Thomas