An Early Easter Dinner
We start with a traditional Feldsalat, a winter specialty in Europe, and a delicious wine I brought from Washington. The Camaraderie Cellars in Port Angeles, Washington made a beautiful 2009 Malbec. My grandmother's specialty, lamb and semmelknödel with green beans and gravy, made for a delicious meal.
Papaya is my favorite fruit. I can't get enough of its delicate flavor. Whenever I have the chance to use this tropical fruit I take advantage of it. Not only is is delicious, it is has a lot of great nutritional benefits as well!
Papaya is a perfect touch to a celebratory meal because it eases digestion. The enzyme papain found in papaya helps break down the amino acids found in the lamb and other meats. In addition it is high in fiber, promoting good colon health. Vitamins C and A are also very abundant in papaya, characteristic of its beautiful deep pink/salmon color. Not only low in sugar, it is low in calories, making it perfect for a light dessert. Flavors of ripe papayas are best enhanced with a touch of lemon juice.
Makes 5 servings
10 leafs Gelatin
500 ml Champagne
100 ml fruit schnapps/liquor (optional)
6 tsp sugar