Pork is marinated, braised and roasted till it’s shreddibly tender, then finished with a horseradishsour cream sauce.
Tilsit slices are breaded, fried, and served on a tickened cherry tomato puree and fresh purslain, a salad herb.
Figs are soaked in spiced port wine, then wrapped in Black Forest ham, and served over a salad of yellow and green beans, hazelnuts, and frisee.
Far beyond ordinary grilled cheese, these sandwiches have an inner layer of sauteed onions and crevettes (shrimp) and are panini-grilled.
Westphalian ham wraps around a Black Forest ham mousse in this appetizer with it own built-in handle.
Grilled ham-wrapped shrimp are served over a sesame napa and sauerkraut stir-fry.