{"id":1099,"date":"2011-04-26T04:49:52","date_gmt":"2011-04-26T04:49:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1099"},"modified":"2011-04-26T04:49:52","modified_gmt":"2011-04-26T04:49:52","slug":"entrecote-mit-apfelmayonnaise","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/entrecote-mit-apfelmayonnaise\/","title":{"rendered":"Entrecote mit Apfelmayonnaise"},"content":{"rendered":"

Zutaten:<\/b>
\n4 Entrecote a 200 g
\n8cl Calvados
\n2 EL \u00d6l
\n2 s\u00fc\u00dfliche \u00c4pfel
\nSaft von 1\/2 Zitrone
\n3 EL Mayonnaise
\n1\/8l s\u00fc\u00dfe Sahne
\nSalz
\nschwarzer Pfeffer
\nCayennepfeffer
\neinige Spritzer Worcestersauce<\/p>\n

\nZubereitung: <\/b>
Entrecotes auf beiden Seiten mit knapp der H\u00e4lfte des Calvados betr\u00e4ufeln und mit der Hand leicht einklopfen. Zugedeckt 20-30 Minuten stehen lassen. Mit K\u00fcchenkrepp gut trockentupfen und mit \u00d6l bestreichen. Auf dem vorgeheizten Grill auf jeder Seite 3 – 5 Minuten grillen. Inzwischen \u00c4pfel sch\u00e4len, reiben und mit Zitronensaft, restlichem Calvados und Mayonnaise verr\u00fchren. Sahne nicht ganz steif schlagen und unterheben. Mit Salz, Pfeffer, Cayennepfeffer und Worcestersauce abschmecken. Sofort zum Fleisch servieren. Dazu noch gegrillte Tomaten und Brot reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 Entrecote a 200 g 8cl Calvados 2 EL \u00d6l 2 s\u00fc\u00dfliche \u00c4pfel Saft von 1\/2 Zitrone 3 EL Mayonnaise 1\/8l s\u00fc\u00dfe Sahne Salz schwarzer Pfeffer Cayennepfeffer einige Spritzer Worcestersauce Zubereitung: Entrecotes auf beiden Seiten mit knapp der H\u00e4lfte des Calvados betr\u00e4ufeln und mit der Hand leicht einklopfen. Zugedeckt 20-30 Minuten stehen lassen. Mit … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,57],"tags":[263],"class_list":["post-1099","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-entrecote","item-wrap"],"yoast_head":"\nEntrecote 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Margarine 4 Eier 150 g Zucker 2 cl Calvados 1 Spur Salz 1 Spur Backpulver; Messerspitze 150 g Mehl F\u00fcllung 500 g \u00c4pfel; s\u00fcsse Sorte z.B. Delicious 1 EL Puderzucker 1 P\u00e4ckchen Vanillezucker Zubereitung Butter oder Margarine schmelzen und abk\u00fchlen lassen. In der Zwischenzeit\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2304,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/30\/apfel-bowle\/","url_meta":{"origin":1099,"position":5},"title":"Apfel Bowle","author":"Steffen","date":"30. Juli 2011","format":false,"excerpt":"Zutaten 10 cl Calvados 2 Flaschen Wei\u00dfwein 1 Flasche Sekt 8 \u00c4pfel Saft einer ganzen Zitrone Etwas Zucker Zubereitung \u00c4pfel sch\u00e4len, zerteilen und in d\u00fcnne Schnitze schneiden (Kerngeh\u00e4use entfernen). 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