• 1 wheel camembert cheese
• 4 Tablespoons lingonberry jam
• 1 baguette
• 1 pound pork tenderloin or up to 2 pounds depending on how much meat your guests eat
• ½ recipe Schwenkbraten dry-rub marinade and onions You'll need salt, pepper, fresh garlic, dried bay leaf, whole juniper berries, ground cloves, ground allspice, dried or fresh thyme, dried or fresh oregano, one yellow onion. You'll use half of the marinade from my Schwenkbraten recipe.
• ½ recipe Oma Sieghilde's creamy potato salad I made half of the recipe and we still had plenty of leftovers! It's so good!
• 4 Tablespoons garlic butter I make my own by combining 2 cloves of minced garlic with 4 Tablespoons of room temperature butter and a little sea salt. I use it for grilling the meat, spreading on bread, putting in the raclette pans.
• curry ketchup a German favorite! This is the brand we used to buy growing up. Just give it a try if you haven't!

Creamy Garlic Sauce

• ⅜ cups greek yogurt I use 5% Greek yogurt, but you could also use 0% Greek yogurt
• ⅓ cups sour cream I use full fat sour cream, but you could also use light sour cream
• ¼ cup mayo
• ½ tablespoon onion finely grated
• 1 garlic cloves finely grated
• sea salt & freshly ground pepper