New Year's Eve menu with JRE Andreas Herbst and his family

Enjoy regional delights on New Year's Eve

Posted on 31. December 2020

Gourmet

from Michaela Eder & Theresa Maier

This year is the first time that I am not standing at the stove on New Year's Eve and spoiling our guests in culinary delights. Instead, I will enjoy the time and celebrate New Year's Eve with my family. Cooking and creating is my passion and so I thought about the New Year's Eve menu weeks or months ago and started planning. Together with the Schattbachbauer farmer we breed Leoganger Mini turkeys (pastured turkey). Since we are not allowed to open our hotel / restaurant, now my family will enjoy it.

We are happy to give you our recipe for the perfect turkey à la JRE Andreas Herbst. We hope that you will be able to bring a piece of Riederalm into your home.

Smoked Schwarzleo char with homemade bread

The Starter

Turkey

Ingredients

1 piece Mini Turkey, breed from Schattbachbauer farmer Leogang (approx. 4 kg)

2 litres poultry stock

Turkey spice glaze:

500 ml of beet juice
120 ml light soy sauce Luvi Fermente
10 ml ginger juice
50 g honey
200 g clarified butter
1 clove of garlic
lime leaves
mugwort
coriander, whole
cardamom

Preparation

Spice glaze:

Reduce the raw juice with honey, garlic, soy sauce, ginger juice by half. Then add the remaining spices and cook down again. Finally, stir in the clarified butter and allow to simmer (at room temperature) (about 3 h). Then strain the spice butter.

Wash the mini turkeys well and pat dry. Then season with salt and pepper. Coat the mini turkey inside and outside well with the spice butter. Then stuff the turkey with the root vegetables, apple, ginger, lime leaves, mugwort and cardamom and truss —> see stuffing.

The roasting time is always determined by the weight of the turkeys. We cook them at 120°C combined with about 16% steam for about 2 hours. We always turn them and add poultry stock. We spread the spice butter on the turkeys several times.

After the 2 hours we leave the turkey to rest at room temperature for another 1 hour. In the meantime, you can focus on the sauce and side dishes.

Shortly before serving, we let the turkey get colour at 160°C for about 30 minutes.

Turkey stuffing

Ingredients

Root vegetables (2 pcs. carrots, 1 celery, 1 leek)
2 pcs. apples
30 g ginger, 5 pcs. lime leaves, 3 pcs. cardamom
15 g mugwort, whole branches

Preparation

Stuff the turkey with the root vegetables, apple, ginger, lime leaves, mugwort and cardamom and truss.

—> Continued: See ‘turkey’.

Braised Brussels sprouts with butternut squash & brioche sliced dumplings

The side dishes

As side dishes we serve braised Brussels sprouts with tasty butternut squash and delicious brioche sliced dumplings.

All freshened up and ready for the day, make your way to the breakfast buffet. Various types of bread, sausage, cheese, eggs and spreads, delicious coffee or tea and of course our homemade jams and muesli are waiting here for you to spoil you - there's everything you could ask for!