What you can do with the Berliner Fenster.
Try with potatoes, pasta, any vegetable or meat. Makes a great addition to any puree, sauce, soup or stew for a taste that’s reminiscent of bacon, yet perfectly vegetarian. To make vegetarian eggs and ham, fry a slice of celeriac root in smoked butter.
Wild juniper oil
Use in salad for a wonderful ethereal note or add to yogurt or cream cheese. Goes extremely well with fresh vegetables and basically anything growing in the area around Berlin: fresh greens and mushrooms, cherries, wild game.
For a sweet breakfast with brioche, croissant or toast – and a good helping of butter!
Also great in yogurt or with musli, as sauce for your panna cotta or to top your favourite ice cream. Also be sure to try it in cake bases… or just spoon it directly from the jar.
Honeycomb – Mädelfleiß
At the restaurant we try to use as little actual sugar as possible – honey is a perfect alternative. Also be sure to try the honeycomb with good cheese or sprinkle it with some coriander seed. Elisabeth and Bettina recommend having it the traditional Arabic way with a handful of nuts.
Einkorn Koikuchi Shoyu – Mimi Ferments
Use it exactly as you’d use soy sauce, in dishes requiring a little extra umami or in your salad dressing. Also be sure to get experimental and add it to chocolate ice cream or darker veggies such as beets or black radish or use it as a marinade for fish or meat.
Fermented White Beetroot – Olaf Schnelle
Great with liver and goat’s milk cream cheese. If you enjoy snacking on pickles, this will hit the spot. Or try it with anything you’d have with sauerkraut. Just heat some butter in a pan, add a dash of white wine and have the beets with fatty sausages and cooked ham.