I'd like to recommend you the cookbookA platter of figsby David Tanis. He celebrates radical simplicity, the idea of eating with the seasons, the mastery of perfect cooking and unexpected composition.
Good food has not to be fussy, simplicity is the key!
I love each one of his 24 menus in A platter of figs (6 menus for each season of the year). The Rhubarb Kumquat Compote is part of spring menu n° 6 "Duck for Dinner". Did I intrigue you? Well, menu n° 6 comprises Crabmeat and Parsley Salad as a starter, followed by Five Spice Duck with Buttered Turnips and Fried Ginger - and as a sweet ending:
Preheat the oven to 180°C (350°F). Trim and destring the rhubarb, then slice into small pieces.
Put the rhubarb and the kumquats in a bowl and mix well with the sugar. Transfer the mixture to a shallow baking dish. Bake for about 40 minutes, until the rhubarb is soft. Cool to room temperature.
Serve the rhubarb with plenty of sauce and a dab of Crème Fraîche or a scoop of vanilla ice cream, with whipped cream or plain whole-milk yoghurt.
It's always a feast when Mr. Herzog from Landmarke delivers the first young and tender vegetables of the season. They are so fresh and tiny, you literally can eat them with root, stems and leaves. Here's how I prepared my first spring beetroots: green smoothie with fresh beet leaves
the leaves of 4 baby beets
a handful of lemon balm leaves
a few mint leaves
1 teaspoon almond butter
1 cup water
1 cup ice cubes
Mix all ingredients in your blender until smooth. beet stems in vinaigrette
stems of 4 baby beets
vinegar (in case you've got raspberry vinegar, use it!)
salt and freshly ground pepper
Cook the stems until smooth (about 5 min.), cool down quickly in iced water and marinate for half an hour in the vinaigrette. salad of grated beetroot, apple and turnips
4 baby beetroots
Dress with lemon, olive oil, salt and pepper.
Grate the beetroots, turnips and apple (I always use my little Zyliss grater). Add the lemon dressing.
You may substitute the turnips by young carrots, it's equally delicious. Enjoy!
Until a few years ago Marcolini House was the home of several families. Romantic and spacious, but lacking all comfort of modern life and in a state of progressing decay. Each single room had to be heated by small stoves.Against all odds (and colds) my friend Katja lived there with her family. She painted in oil and just loved the spell of the place in pure nature and in such close neighbourhood to the Pheasant Castle.
Today the new owner, Mr. Stelzer, is renovating the three-sided house with passion and an eye for details. Despite the fact that renovation is still in progress, Mr. Stelzer opened the Marcolini House to the public. In the meantime it has become a lovely place for weddings and family celebrations, dinners after hunting, coffee parties and wintery gatherings around the fireplace.
Currently one of the halls is being restored to its original baroque elegance and shall be used for chamber music concerts. And hopefully, in 2016 the 120qm Marcolini Suite will be finished, redecorated and ready for the guests.
The atmosphere at Marcolini House is welcoming and laid back. If you are in the area of the Pheasant Castle (Fasanenschlösschen), the Game Reserve (Wildgehege) and Großteich don't forget to stop by and have a cup of coffee, a piece of cake or a bowl of soup. You can sit in the yard or inside the historical rooms. The everyday selection of food includes: soups, stews, homemade cakes and tarts, coffee, tea and other beverages.
The surroundings of Marcolini House are breathtakingly beautiful and are a popular weekend destination for locals and tourists alike. Therefore I recommend you visit during the week.
The Marcolini House is right beside the cute pink Pheasant Castle, and just a 20 minutes walk away from the Moritzburg Castle. You could also rent a bike and explore the beautiful lake area and the forest.
Marcolini House is open everyday from 11:00h to 18:00h throughout the whole year (with the exception of hail, snowstorm or tornado). Barbecues on the weekend.