In this section you'll find a selection of recipes that are well-matched to our wines, bringing out their finest qualities. Our in-house master chef experimented a host of flavors, from sweet to savory, specifically with Hold and Hollo in mind. Serving these delicious tidbits alongside Hold and Hollo wine is sure to be a hit at any party.

olives plate

Researching this appetizer plate was a delight. We indulged ourselves in all the varieties of olives we could find, so we could offer you this fine selection. The flavors of the olives complement each other, and a glass of Hold and Hollo Dry rounds out the flavors.

  • Ingredients:
  • Green olives stuffed with tuna
  • Dried black olives
  • Green olives in brine

caviar on blini with chives

Hold and Hollo Dry mingles with the rich sea salt to create a dynamic surge of flavors. The crème fraîche adds a perfect, smooth finish.

Mix the egg yolk with the yeast and sugar. Gradually mix in the flour, milk, and salt until you have a thick batter. Put the batter in a warm place until it rises. Beat the egg white and add it to the batter, then spoon the mixture into a hot frying pan to form small pancakes. Fry both sides in a covered pan until golden brown. When ready to serve, spoon the crème fraîche on each pancake and add the caviar on top. Serve while it’s still warm.

  • For 4 servings:
  • 100 g buckwheat flour
  • 100 g wheat flour
  • 1 egg
  • 10 g active dry yeast
  • 20 g sugar
  • 400 ml milk
  • pinch of salt
  • 200 g crème fraîche
  • 30 g rabbitfish or beluga caviar

vitello tonnato

Our master chef told us that this recipe came to him in a dream. After the first bite, we believed him.

Boil the vegetables and seasoning to make stock. Tie the veal leg, and add it to the stock. Gently simmer until the meat is tender. Let the meat marinate in the soup for a day. Beat together the egg yolk, mustard, vinegar, and oil to make a mayonnaise. Then add the tuna, half of the capers, sugar, crème fraîche, and a squeeze of lemon juice. Blend the sauce until it becomes smooth and creamy. Salt and pepper to taste, then spread on the thinlysliced veal. Add rucola leaves and capers to garnish, or sprinkle the plate with parmesan shavings.

  • For 4 servings:
  • 400 g veal leg
  • 100 g carrots
  • 50 g parsnips
  • 100 g red onions
  • 100 g celery root
  • salt, whole pepper
  • 10 cloves garlic
  • 2 bay leaves
  • 1 l water
  • 2 egg yolks
  • 1 tbsp dijon mustard
  • 1 tsp vinegar
  • 100 ml olive oil
  • 100 ml sunflower seed oil
  • 50 g canned tuna
  • 1 fresh lemon
  • 2 tbsp crème fraîche
  • 20 g powdered sugar
  • 30 g capers
  • fresh rucola leaves

tuna and salmon sushi

Hold and Hollo Dry is a great match for fish and sea food, and this simple sushi recipe is the perfect indulgence for any gathering.

Wash the rice in cold water until it rinses clear. Place the rice in a saucepan, then boil the water and pour it over the rice. While the rice boils, combine the sugar, mirin, vinegar, and salt. Add the mixture to the rice. Cover and let cool. Use a fork to fluff the rice, and salt to taste. Spread a very thin layer of wasabi on a sheet of nori. Spread the rice over one half of the sheet, and place the fish across the middle of the rice lengthwise. Roll up tightly and slice into six or eight pieces. Serve fresh.

  • For 4 servings:
  • 300 g sushi rice
  • 350 ml water
  • 2 tbsp mirin
  • 20 g sugar
  • 2 tbsp rice vinegar
  • pinch of salt
  • 4 sheets nori seaweed
  • wasabi (one pea-sized amount per nori sheet)
  • 100 g tuna
  • 100 g salmon fillet

walnut crêpes

This light, creamy pudding is infused with the golden sweetness of Hold and Hollo.

Make crêpe batter. Combine the walnuts, lemon peel, cinnamon, and raisins and stir the mixture into the wine. Boil the milk, stirring in the sugar and honey, then add the hot milk to the walnut mixture and stir until creamy. Spread the filling on the pancakes and roll up loosely.

  • For 4 servings:
  • 300 g wheat flour
  • 2 eggs
  • pinch salt
  • 1 tsp sugar
  • 300 ml milk
  • 50 ml cooking oil
  • 200 g ground walnuts
  • 50 g sugar
  • 1 tbsp honey
  • fresh lemon peel
  • cinnamon
  • 50 ml Hold and Hollo Sweet
  • 50 g golden raisins
  • 50 ml cream
  • chocolate

chicken-apricot risotto

A delightful combination of sweet and savory. This is a perfect dish to pack on a picnic.

Slice the onions very thin and fry lightly in the olive oil. Add the rice and stir. After a few minutes add the wine and continue to heat until most of the wine is absorbed. Gradually add the chicken stock and boil. Once the rice is cooked add the apricots, Parmesan cheese, and butter. Add salt and honey to taste.

  • For 4 servings:
  • 600 g chicken breast
  • salt, fresh pepper
  • 300 g risotto
  • 50 g baby onions
  • 150 ml olive oil
  • 150 ml Hold and Hollo Sweet
  • 500 ml chicken stock
  • 100 g Parmesan cheese
  • 100 g butter
  • 30 g honey
  • 100 g dried apricots, finely diced

HOLD AND HOLLO bouchée with candied apricot

Make crêpe batter. Combine the walnuts, lemon peel, cinnamon, and raisins and stir the mixture into the wine. Boil the milk, stirring in the sugar and honey, then add the hot milk to the walnut mixture and stir until creamy. Spread the filling on the pancakes and roll up loosely.

  • For 4 servings:
  • 300 g wheat flour
  • 2 eggs
  • pinch salt
  • 1 tsp sugar
  • 300 ml milk
  • 50 ml cooking oil
  • 200 g ground walnuts
  • 50 g sugar
  • 1 tbsp honey
  • fresh lemon peel
  • cinnamon
  • 50 ml Hold and Hollo Sweet
  • 50 g golden raisins
  • 50 ml cream
  • chocolate