Welcome to our ADLER'S FINE CUISINE IN A GLASS
FOOD TO GO RECIPES, INSPIRATION & MORE
Simplify your work in the kitchen, for a quick lunch or dinner.
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Meat weight raw: 360 gr. / Sauce: 220 gr.
Our beef cheeks are prepared with the best parts of the beef. First, the meat is slowly braised in a rich sauce with various vegetables, spices, and port wine, among other things, until it becomes butter-soft. Before eating, the jar of beef cheeks is slowly warmed gradually in a pot of cold water. It can be eaten alone with the sauce or cut into small cubes and enjoyed as a ragout with pasta, for example.
Ingredients: Beef cheeks, drinking water, pork bones, onions, red wine, celery, carrots, leeks, port wine, Madeira, garlic, herbs, tomato paste, rice starch, rapeseed oil, salt, butter, beet sugar, spices.
Allergens: celery, mustard, sulphites, milk product
The beef roulade is cooked according to an old in-house recipe. We prepare it with 200g slices from the topside of the beef. The filling of the beef roulade consists of pickles, bacon, fresh onions and mustard from Bautzen. They are accompanied by a sauce made in our kitchen with red wine and port, pork bones, onions, carrots, garlic, leeks, celery, butter, beet sugar and spices, among other ingredients. It is best to warm the jar slowly with the beef roulade in a pot of cold water. You can eat it alone or with a side dish such as spaetzle, salted or fried vegetables. It goes well with a strong, deep-dark Lemberger red wine.
Meat weight raw: 310 gr. / sauce: 220 gr.
The meat of our pork cheeks comes from one of the best cuts of the animal, which is first seared briefly and then cooked slowly in the sauce and in a covered pot until it is buttery soft. The sauce is made with ingredients such as onions, red wine, garlic, celery and various spices and herbs. Because the pieces of meat are not so large, you can portion the pork cheeks in the jar into several meals. Warm up the jar slowly in a pot of cold water.
Ingredients: Pork cheeks, drinking water, pork bones, onions, red wine, celery, carrots, leeks, port wine, Madeira, garlic, herbs, tomato paste, rice starch, rapeseed oil, salt, butter, beet sugar, spices.
Allergens: celery, mustard, sulphites, milk product
"Oxtail" is how we call our oxtail soup. We prepare it like a hearty extract of oxtail, which is also cooked with onions, carrots, celery, leeks and others. It is finished with a generous sip of old sherry.
Ingredients: Drinking water, oxtail, onions, carrots, celery, leek, red wine, sherry, salt, tomato paste, sugar, spices, herbs, garlic, egg white, rapeseed oil.
Allergens: eggs, celery, sulphur dioxide, sulphites
Our carrot-orange soup combines classic and modern in one glass. Fresh sand carrots meet fruity orange notes and the fresh spiciness of ginger tubers. As a soup, it tastes magical; it also harmonises perfectly with fish, prawns or poultry. With pasta, vegetable strips, pumpkin seeds and feta cheese, the carrot-orange soup is also delicious!
Ingredients: Beef broth (prepared with water, beef bones, onions, carrots, celery, leeks and spices), cream, carrots, onions, white wine, orange juice, butter, honey, lemon, corn starch, salt, bay leaf, thyme, rosemary, sugar, cayenne pepper.
Allergens: Dairy products, mustard, celery, sulphites.
Our tomato consommé is prepared with sun-ripened tomatoes from the Kiemle nursery in Bietigheim, beef bones, onions, honey, basil and gin, among other ingredients. We let the ingredients cook slowly over two days so that the fresh intensive taste of tomatoes remains. Our tomato consommé undoubtedly tastes like summer.
Ingredients: Drinking water, beef bones, tomatoes, onions, carrots, celery, leeks, salt, gin, spices, sugar, egg white, honey, balsamic vinegar, basil, rapeseed oil.
The balsamic vinaigrette is one of our house classics. For many years we have been preparing it with the same recipe: with different vinegars (dark balsamic vinegar, sherry vinegar, brandy vinegar and raspberry vinegar) and oils (olive oil, walnut oil and the rapeseed oil from the oil mill in Ditzingen). Shake briefly before use, then pour generously into (or over) the salad.
Ingredients: Red port, dark balsamic vinegar, sherry vinegar, brandy vinegar, raspberry vinegar, mustard, sugar, salt, lemon juice, beef stock (drinking water, beef bones, celery, onions, leeks, carrots, parsley, salt, spices), rapeseed oil, walnut oil, olive oil and colour E150.
Allergens: Celery, mustard, sulphites, antioxidants, nuts.
The passion fruit salad dressing is a new creation from the Adlerküche that gives dishes an exotic and fruity touch. Mixed with a little fish stock, you can prepare a fruity fresh sauce to accompany fish dishes. Before use, please shake briefly.
Ingredients: Passion fruit puree, balsamic vinegar, rapeseed oil, beef stock (drinking water, beef bones, celery, onions, carrots, leeks, parsley, salt, spices), olive oil, brown sugar, honey, salt, Tabasco, cayenne pepper, xanthan gum E415.
Allergens: celery, antioxidant.
Roast beef sauce
We make our Rostbraten Sößle with fresh bones, lots of vegetables and good wine. It is slowly boiled down over three days with three different preparations. It is prepared without any additives or tricks, but only with dedication, experience and a lot of time. This is how you recognise the quality of the sauce and the cuisine. Before use, the sauce is warmed up in the pot or in the jar. You can also enjoy it directly, e.g. with our spaetzle, or use it to top up the gravy.
Ingredients: Drinking water, pork bones, port wine, Madeira, red wine, onions, celery, carrots, leeks, garlic, herbs, tomato paste, rice starch, rapeseed oil, salt, butter, beet sugar, spices.
Allergens: mustard, celery, sulphites, milk product.
Spaetzle are an important pillar of Swabian food culture and the cuisine of the Adler Asperg. For many years we have been making them according to the same recipe and with the same quality. Richard Ottenbacher, patron and senior of the house, liked to eat them this way. The flour and fresh eggs we use come from our long-standing partner Mehl Kefer, Spitalmühle from Markgröningen.
Our homemade spaetzle go wonderfully as a side dish with our beef cheeks, beef roulades and pork cheeks. The portion is enough for two people.
Ingredients: Flour, eggs, durum wheat semolina, salt.
Allergens: Cereals containing gluten, eggs.
Can be kept refrigerated at least until the date on the label.