Tag Archives: food and wine

A Toast To Italian Wine ~ Molto Bene! ~ A Favorite Mamma Leone Recipe

Our recent Italian wine experience with the Angelini family at the Shenandoah Club in Roanoke, Virginia brought back many “bei ricordi d’Italia” (fond memories of Italy).

I love Italian cooking so naturally one of my favorite cookbooks is  Leone’s Italian Cookbook.  The author Gene Leone dedicated his cookbook“to the memory of my beloved mother”.  He was the owner operator of Mamma Leone’s restaurant, which was founded by his mother in New York City’s theater district.  I love the simplicity of the recipes in this book ~ fresh ingredients of the best quality tossed together resulting in amazing flavors. Here’s one of my favorite Mamma Leone recipes…

Mother Leone’s Green-Bean Salad

from Leone’s Italian Cookbook printed in 1967…

1 medium size baking potato

1 1/2 pounds fresh green beans

1/4 cup olive oil

6 tablespoons wine vinegar

1 large garlic clove, mashed

2 whole green scallions, minced

1/2 teaspoon salt

1/2 teaspoon pepper

8 fresh parsley sprigs, leaves only, chopped

6 thin slices of prosciutto, diced

Boil the potatoes in its jacket. When cool enough to handle, peel and dice, but keep warm.  Trim beans and cook in boiling salted water for about 20 minutes.  Test to avoid overcooking.  Drain well. Place warm beans in a salad bowl and add potato over top.

Combine olive oil, vinegar, garlic, scallions, salt and pepper. Mix well.  Discard bits of garlic.  Pour dressing over warm  beans and potatoes.  Add chopped parsley and diced prosciutto and toss at the table. Serves 6 to 8.

“Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully.”  ~ Graham Greene

An evening with the Angelini family at the Shenandoah Club in Roanoke, Virginia. Roberto Angelini is the patriarch of the Angelini family and the founder of Enoteca Properzio, a family-owned exporter of fine food and wines located at the base of Monte Subasio in the heart of Central Italy.

At the event we were greeted with a bubbly aperitif.  Cantina Novelli Blanc de Blanc NV.  Crisp with notes of apple and citrus peel.  A classic Italian sparkler made with 100% Trebbiano Spoletino grapes.

“What I like to drink most is wine that belongs to others.” ~ Diogenes

Our Italian Dinner Adventure begins…

Poderi Morini ‘Nadel’ Ravenna Rosso IGT, Emilia-Romagna, Italy

A blend of Sangiovese, Merlot, Longanesi and Centesimino grapes.  Blackberry, cherry and currant flavors later emerge along with elegant spice notes. This lovely red wine was paired with lovely Charcuterie…prosciutto in the shape of roses, miniature ripe cantaloupe balls drizzled with olive oil and freshly cracked black pepper.

Sassicaia Bolgheri 2014

Sassicaia Bolgheri 2014

Sassicaia means “the place of many stones,” and refers to the region’s gravel soil.  This Super Tuscan is so successful it was granted its own appellation, Bolgheri Sassicaia DOC, as of 1994.

Cabernet Sauvignon 85%, Cabernet Franc 15%, aged for 24 months in French barrels before bottling.  Paired with a rich lentil vegetable soup. 

Tili 1997 Assisi Rosso

Only 1000 bottles of Tili Assisi Rosso were produced in 1997.    Red Cherry fruit with some notes of vanilla. Medium bodied with a smooth finish. Blend of Sangiovese, Canaiolo and Merlot grapes.

Paired with a creamy Pasta Carbonara with bacon and Parmigiano-Reggiano cheese…

Montefalco Sagrantino 2012 Arnaldo-Caprai

100% Sagrantino grapes.  Complex flavors with hints of blackberry jam nutmeg, pepper, pine resin to mint and cocoa.

Paired with the main course…sliced filet mignon served with oven roasted fingerling potatoes and roasted pepper strips.

Pre-dessert…Strawberry Balsamic with Parmigiano-Reggiano Cheese.  Paired with…

Kurni 2015 Red Wine

Complex and full-bodied, with notes of candied black fruits, vanilla and blackcurrant.  100% Montepulciano grapes.

And the Fioritura Finale…paired with…

2011 Tili Delicious Rosso Passito

Sagrantino, Petit Verdot, and Merlot.  Deep purple color.  Sweet, fruity, blackberry notes much like Port wine.

Here are some links to more information about the Angelini family and their wine tasting events…

http://www.italianfoodforever.com/2015/01/italian-wine-tasting-evening-with-the-angelini-family/

http://www.italianfoodforever.com/2017/01/wine-tasting-with-the-angelini-family-2017/

https://www.enotecaproperzio.com/angelini-family/

 

Per la salute!

You are invited to visit my Facebook page:  bubblybee

Please follow me on Instagram: bubblybeeboop

 

 

 

 

 

 

 

Advertisements

Champagne And Beef Tenderloin…Yes Please!

Give me books, French wine, fruit, fine weather, and a little music played out of doors by someone I do not know…

                                                                                                                                                                 ~ John Keats

I love champagne and I love beef tenderloin, but up until now I did not pair the two.  Recently I was happy to find that Philippe Fourrier Rosé pairs extraordinarily well with beef tenderloin. Since it is made of 90 percent pinot noir grapes (and 10 percent chardonnay grapes), with notes of red cherry and juicy raspberry,  it can stand up to the bold flavors of the beef.

Champagne Moussé Fils 

Blanc De Noirs Noire Reserve

This lovely champagne is primarily made from Pinot Meunier grapes.  80% pinot meunier, 16% pinot noir and 4% chardonnay.  With notes of black currant, brioche and lemon curd and a long sustained finish, this champagne is a wonderful compliment to beef tenderloin.

Thinking about delightful pairings…my bubbly friend Mary Ellen gave me some festive shot glasses.  I filled them with a lobster salad served with a chilled cocktail fork so that guests could get every last piece of yummy lobster out of the glass.  Frozen lobster meat (for us locals it is available at Tanglewood Kroger) is perfect for this salad recipe. Chop the lobster meat and mix with a little sour cream, mayonnaise, lemon juice, Old Bay Seasoning and chopped fresh dill. Don’t add too much of any of the creamy ingredients ~ remember you can always add more but you can’t take any out once it’s mixed in.  Chill and serve icy cold.  (Put shot glasses and cocktail forks in the freezer to chill before service.)

We paired the lobster salad appetizer with Laurent Perrier Rosé.  The mid-March snow on my flowering quince tree made the perfect perch for our rosé champagne bottle. 100 percent Pinot Noir grapes.  Notes of strawberry, hazelnut and brioche. We call this champagne “Easter Wine” because a bubbly friend of ours told us that her mother always wanted a “pink wine” to match her dining room drapes for Easter dinner.  $76 range.

My bubbly sister-in-law Gwen sent me this…“My doctor told me that because of my age I should install a bar in my shower…done!”

 I recently found some Roka Cheese Crispies at a local store ~ some of my favorite “Cheesie Poofs” as I call them. I bought 40 boxes!

On Sunday, this little critter, Ziggy, somehow got out of our front door (he is an indoor cat) and was out “catting around the neighborhood” all day. We looked everywhere and said lots of prayers, especially with a snowstorm on it’s way and finally around 5 o’clock that evening he came walking up on our back deck. We were so happy to see him!  He ate a big dinner and fell asleep in front of the fire.

 

Ziggy’s brother Artie Shaw was so happy to see him!

You are invited to visit my Facebook page: bubblybee

Please follow me on Instagram:  bubblybeeboop

 

Why I love Pink Peppercorns and Pink Champagne On National Margarita Day!

Today is National Margarita Day ~ February 22, 2018. Please keep reading to get my favorite margarita recipe ~ Pink Champagne Lemonade Margaritas!

But first…let’s talk about another one of my favorites…pink peppercorns and other funky color seasonings…

Love Salt and Pepper!

Fun facts about Pink Peppercorns:

  1. Always good to have pink peppercorns on hand because they add a pop of spicy peppery flavor to any savory dish.  They are available on -line if you can’t find them locally. Frontier Co-Op grinder bottle is one of my favorites.
  2. They may seem expensive ($8 to $12 for a .80 ounce bottle)  but they last forever, a little grind goes a long way.
  3. Pink peppercorns are not peppercorns at all.  They are a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. They do look like peppercorns and they have a peppery flavor.
  4. A word of warning...pink peppercorns are members of the cashew family, they may cause allergic reactions including anaphylaxis for persons with a tree nut allergy. I had no idea until I read about this yesterday.   Over the years I’ve developed a tree nut allergy (not severe thankfully) so there goes my  love of pink peppercorns. For those of you who do not suffer this allergy please enjoy pink peppercorns for me!

Fun facts about Himalayan Pink Salt:

Himalayan pink salt is used to flavor food.  It is also used to make salt lamps which are illuminated with an electric light or candle inside. Both the salt used on food and the salt lamps are said to have health benefits, but I’ll let y’all decide on your own about that.

Blocks of Himalayan salt are also used as serving dishes. These blocks of salt can be heated (heat on the grill to serve grilled meats) or chilled to serve sushi, fruits and cheese. The salt blocks give the food a delicate salt flavor.

Fun facts about Green Peppercorns:

  1.  These peppercorns are packed in a vinegar brine.
  2.  They are meant to be eaten whole.
  3. My Mom popped a few green peppercorns (whole) in her Bolognese Sauce. Gave her sauce a little peppery punch which was delicious!
  4. Green Peppercorns are perfect in Steak au Poivre.  Here’s a link to a Food Network recipe for Steak au Poivre with a mushroom, green peppercorn and Dijon sauce:

https://www.foodnetwork.com/recipes/steak-au-poivre-with-a-mushroom-green-peppercorn-and-dijon-sauce-and-pommes-frites-recipe-2124423

green peppercorn bowl

green peppercorn ingredients

Green Peppercorn Boursin Green Bean Salad

One of my favorite salads ~ so much flavor with so little effort!

Yield: 3 servings

1 pound fresh green beans, stems removed, cut in half

1 teaspoon green peppercorns (packed in brine) mashed with a mortar and pestle

5. 2 ounces Shallot and Chive Boursin Cheese

1/4 cup chopped fresh tarragon

1 heaping teaspoon grated frozen lemon ( Place a washed lemon in the freezer section of  your refrigerator. Once the lemon is frozen, get  your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your  foods.  The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.

1/8 teaspoon salt

Fill medium size stockpot half way full of water. Bring water to a boil.  Add green beans and cook until crisp tender (do not undercook or overcook the green beans) 8 – 10 minutes.  Immediately drain the water off the green beans and “shock” them by dropping them in  ice water so that they will stop cooking. Quickly remove them from the ice water and pat dry. Place the beans in a salad bowl and mix in the Boursin cheese.  Add the mashed green peppercorns, tarragon, grated frozen lemon and salt.  Stir with large spoon to combine all of the ingredients.  The Boursin will become creamy and will coat the green beans.  Cover the green bean salad and place in refrigerator until service.

 

The book What to Drink with What You Eat recommends rosé champagne to pair with black pepper.  Here’s my suggestion for a rosé sparkling wine that will be good to splash on top of the Pink Champagne Lemonade Margaritas (recipe below):

Chandon Rosé ~ California Sparkling Wine ~ strawberry and ripe cherry flavors.  $22 range.

Now on to the Margaritas!

I often take food/drink photographs on my kitchen floor because the sun beams onto the floor perfectly for photos.  I have 4 very curious kitties and they often wander into the photo. Today “Ziggy Elman” (named after the Jazz trumpeter) wandered into the photo of my Pink Lemonade Champagne Margaritas. It looks like he took a lick of my margarita. He did not. He was just licking his lips anticipating getting a lick of it  (which I would never allow).

margarita kitty

Pink Champagne Lemonade Margarita

One of the fun things about this cocktail is that when you finish the cocktail you get to eat the blackberries that have been soaking in the margarita…yum!

Rim margarita glasses by dipping them in lime juice and then rolling the edges in fine sugar (“Extra Fine” otherwise known as “Fine” sugar is best for rimming cocktail glasses because it has the smallest crystal of all white sugars.  It has a delicate appearance and dissolves easily into cold drinks). Locally I purchase fine sugar at Fresh Market or it is available on-line.  Place margarita glasses in the freezer to chill  while preparing your cocktails.

12 ounces frozen pink lemonade, thawed

(use empty lemonade can to measure water, tequila and orange liqueur)

1 can water

1 can tequila

1/4 can orange liqueur

Rosé Champagne or Sparkling Wine ~ a splish splash for each drink (optional)

Blackberries and limes for garnish

Lime slices and fine sugar to rim the margarita glasses

Place the pink lemonade, water, tequila and orange liqueur in a large pitcher. Stir with a big spoon until all ingredients are combined.  In batches, place margarita mixture and ice in a blender container. Blend until ice is finely crushed.  Serve in chilled margarita glasses.  Top each cocktail with a splash of Rosé Champagne or Sparkling Wine. Drop a few blackberries into the margaritas and then cut slits in some blackberries to set on the sides of the glasses.  Place one thin lime slice in each glass. Place any unused portion of this cocktail in a freezer container and place in freezer to keep cold for refills.

pink lemonade magaritas

 

 

 

 

 

 

 

 

 

 

 

 

 

You are invited to visit my Facebook page: bubblybee

Please follow me on Instagram: bubblybeeboop

 

10 Helpful Hints For Pairing Wine and Food

“Have you thrown up your hands in despair and confusion with too many choices? In that case, just remember one word: champagne.  It’s refreshing, relatively low in alcohol and sufficiently neutral to go with a myriad of foods.One minor tweak might be to have  a more full-bodied vintage champagne with red meats and non-vintage champagne with everything else.  That’s a lot easier to remember than what wine goes with yak.” ~ Sam Gugino, contributing editor to Wine Spectator and author of Cooking to Beat the Clock.

Be adventurous and have fun with wine/champagne and food pairings using these helpful hints:

1.Purchase the book “WHAT to DRINK with WHAT you EAT”, by Andrew Dornenburg and Karen Page. 

This easy to use reference book is our “Pairing Bible”. Our local wine shop keeps a copy so that we can refer to it when deciding which wine and food to purchase at their shop. Just look up the wine you want to pair and the book will tell you the foods to serve with that wine (includes other libations as well such as liquor and beer)  or look up the food you want to serve and it will suggest the wine/libation to serve. This book makes a thoughtful gift for your wine loving friends too.

pumpkin-pie-with-whipped-cream-on-top

2. Surprise your taste buds and experiment with the unexpected.  One of the best food and libation pairings I’ve tasted was single malt scotch and pumpkin pie.  If you are in the mood to splurge pair  Macallan 18 Year – Single Malt Scotch Whiskey with pumpkin pie. Otherwise Macallan 12 year old is a very nice pairing.    Notes of spice, dried apricots  and wood smoke enhance the autumn spice flavors in the pie.

mahadev-398622__340

3.  Don’t force it.  If you truly do not like a food or wine ~  pairing it will not necessarily make it better.  I recently read in Milk Street Magazine that licorice and champagne make a delicious pairing.  Problem in that I can’t stand licorice. It might just be an old wives tale but I’ve heard that if you are born with a certain gene then you like licorice, if you don’t have that gene then you don’t like licorice. I definitely don’t have that gene.  But, I am a good sport so I tried this pairing a few weeks ago. My mouth is still puckering whenever I think about it…ick!

3. Start a conversation with someone you respect in the wine world.

One of my favorite wine blogs is Talkavino.com.  Anatoli is the author of this blog that chronicles his explorations in wine, food and life.  I recently asked Anatoli about his approach to wine and food pairing, especially champagne:

Overall, I find Champagne to be one of the most versatile pairing wines available, as there are plenty of different Champagne types which will support any kind of dinner. My typical approach to pairing is – let me know what the menu is, and I will come up with the pairing. If the occasion even a little bit formal, I always like to open with sparkling wine – it sets the mood. I find that Rosé sparklers perfectly compliment most of the appetizers and salad courses – the Rosé is typically playful enough with just a touch of a fruit to complement the widest array of flavors, and the acidity helps to cut through a variety of textures, from oysters to mushroom beignets to foie gras.

The vintage Champagne would typically work very well with the variety of entrée – I can perfectly see steak and vintage Champagne as a combination, as the mature flavors of Champagne would meld very well with the steak. I’m sure that there is a Champagne for every type of food you want to serve, and the inherent acidity, which is in Champagne’s DNA, makes it ultimately food friendly.

My only challenge would be with the dessert, as I’m not familiar with sweet Champagnes, so to be entirely honest, my typical choice for a dessert sparkler is Moscato d’Asti or Brachetto  d’Acqui, depending on the food. But – if my main course Champagne was Pol Roger Sir Winston Churchill or Piper-Heidsieck Rare, you can keep the dessert, I will stay with Champagne.”

thewineraconteur.wordpress.com writes engaging and entertaining stories about wine.  One of my favorites posts about wine pairing is on his blog:  https://thewineraconteur.wordpress.com/2015/11/21/mwwc-21-pairing/

Here’s the wineaconteur’s thoughts on champagne and food pairing:

I usually like my bubbles at the beginning of the meal, and it doesn’t always have to be Champagne. Sparkling wines from Alsace, the Loire, California and even Michigan all work for me, it is more the moment, as I tend to shoot from the hip and not much of a control freak. I am honored that you asked my opinion. I find that Champagne makes any meal more festive and if I could have a steady diet of any one Champagne, I guess it would be Dom, as it seems to be the one that I have had the most, and the one I write about the most often.

Tonya, author of the blog Fourth Generation Farm Girl loves bubbly as much as I do…she is currently pursuing the WSET (Wine and Spirit Education Trust based in London) with her husband Scot, affectionately known on her blog as “Farmguy”.  She has lovely memories about champagne and food pairing:

fourthgenerationfarmgirl.com

As far as pairing food and Champagne goes, in my opinion, Champagne is incredibly versatile with food—that’s why I love it.  So, when in doubt, drink bubbly!  Ideally, the best pairings happen when the Champagne is chosen first, then paired with food.  This is because a recipe can be altered to perfectly match the characteristics of a wine. However, unless you’re a chef, that’s not always realistic. The wonderful thing about Champagne is it goes well with so many foods.  It’s excellent with Asian food, braised foods, eggs and egg dishes, all kinds of seafood (e.g. lobster, monkfish, salmon, oysters, shrimp, turbot, cod) chicken, turkey, quail, rabbit, pork, vegetarian dishes, truffles, cheeses, especially ones that are creamy and salty, pizza, French fries, popcorn, gingerbread, and the list goes on and on.  Basically, if your food has butter, cream, or salt in it or is fried, then Champagne is the answer. Think:  fried chicken, buttery popcorn, or triple cream brie cheese. My personal favorite Champagne pairing is with truffle popcorn.  I first had it while dining at The Inn at Little Washington.   Farmguy and I were celebrating an anniversary, and our amuse- bouche was truffle popcorn paired with Ruinart Blanc de Blancs.  It was heavenly! 🙂

sparkling-wine-1030754__340

beer-2166004__340

4. Do  not limit yourself to pairing only wine and champagne with food.  Include beer and hard cider on your menu.

per se

Meeting Thomas Keller and touring the Per Se kitchen was one of the highlights of our trip to New York City.

A favorite pairing at Per Se ~ Thomas Keller’s restaurant in New York City is: Olive oil ice cream with chocolate and sea salt; and Thyme ice cream with drizzle of warm extra virgin olive oil topped with a chocolate wafer disc.

Paired with Ale: La Choulette Blonde (a beautiful surprise — this traditional French ale is toasty, nutty, and creamy — yum)

new-years-eve-951750__340

5. Get to know your local wine merchant and ask their opinion on wine and food pairings.  One of my favorite local wine shops in Roanoke, Virginia is Mr. Bill’s Wine Cellar, owner Bill Phillips. We recently had a conversation about pairing and he recommends choosing the wine first.  “The chefs I’ve worked with always suggest identifying the wines first and then choosing foods to go with the wines.  You can always tweak the food selections but once you’ve chosen the wines you’ve made an investment and you won’t necessarily want to change them.”

6. Keep it simple.

prosecco and nuts pairing

Segura Viudas Reserva Heredad Cava pairs perfectly with simple roasted lightly salted almonds and walnuts.

EF Brie Cheese with bread

A triple creme cheese with a crusty baguette is always a good pairing with many sparkling wines and champagne. Quick and easy to serve last minute guests.

7. Find on-line resources you trust and read about pairings. Here’s a good one from Epicurious:

https://www.epicurious.com/archive/drinking/wine/champagne-sparkling-wine-food-pairings

And I always enjoy reading the advice of Ray Isle, Food and Wine Magazine’s Wine Editor:

http://www.foodandwine.com/articles/an-experts-pairing-advice

8. Practice makes perfect pairings.  You may find that some pairings do not work well for you and that’s OK.  Just keep pairing and keeping notes and soon you will have a wine and food pairing repertoire to share with family and friends.

champagne-veuve-rich

9.  Look to the experts:

“The Scent of Champagne,” by champagne expert Richard Juhlin is one of my favorite books. It addresses the thorny issue of pairing champagne with food. He explains what pairs well with champagne and what foods to avoid serving with champagne. He’s done all the “heavy lifting” for us in search of the perfect champagne and food pairings.

I encourage you to learn  more about champagne pairings and Juhlin’s fascinating background:
10.  Brown bag it.  A fun way to taste wine and champagne is to serve it in a brown bag without anyone knowing what’s in the bottle.  Your taste buds will begin to recognize flavors such as the citrus in champagne that is primarily chardonnay grapes, the peppery notes in Shiraz, grapefruit flavor in Pinot Grigio.  Using this method it is a good idea, at least at first, to taste wines/champagnes that have only one predominant grape so not to confuse your taste buds.
wine-glasses-312515__340

Readers, what is your favorite wine/champagne food pairing? I would love to hear from you!

You are invited to visit my Facebook page: bubblybee

Please follow me on Instagram: bubblybeeboop

virginiabloggersover-the-moon-link-party-600x600fiesta-friday-2016

 

 

 

In The Southern Tradition ~ Country Ham Pretzel Rolls

My “go to” for holiday hors d’oeuvres? Country Ham Biscuits of course!  Did you know that the perfect size for a country ham biscuit is the circumference of the top of a champagne flute? (1 3/4 inches round).  Coincidence, I think not.  Salty country ham and a chardonnay predominant champagne make a perfect pairing!

I am always looking for creative ways to change up my traditional hors d’oeuvre menu. When I saw these yummy pretzel rolls I immediately thought filling them with country ham.

To make these yummy Country Ham Pretzel Rolls, I preheated my oven to 350 degrees Fahrenheit.  I split the pretzel rolls in half lengthwise and spread on side with Duke’s mayonnaise and the other side with Pommery whole grain mustard.  Then I topped the mustard side with shaved Smithfield (country) ham and slices of swiss cheese, placing the mayonnaise side on top of the cheese.  Then I brushed the rolls with melted butter and sprinkled the tops with black sesame seeds (optional). Bake the rolls for 8 to 10 minutes or until the cheese is melted.  Remove from oven, cool slightly and cut into 4 slices horizontally. Serve warm.

Jeeper champagne

As soon as we devoured the pretzel rolls we sat back and enjoyed a tasting of Jeeper Champagne.  60% Chardonnay, 25% Pinot Noir, and 15% Pinot Meunier handpicked grapes. $60 range.

The story of this champagne begins in 1949.  It was then that Armand Goutorbe, son of Victor Goutorbe, on his return from the Second World War, decided to produce and sell his Champagne.

Armand Goutorbe christened his brand Champagne JEEPER, with an eye to making himself stand out from the many wine growers of the region also named Goutorbe and in reference to the Jeep bestowed upon him (he returned from the war to his native Champagne disabled)  by the local authorities to help him ascend the vineyard slopes with ease.

You can see why this champagne appealed to me, knowing that I love Jeeps. My own Jeep Overland is named “Dolly D”, for Dolly Dawn who was known as the “Champagne of Big Band Singers”!

https://www.allmusic.com/artist/dolly-dawn-mn0000172847/biography

Jeeper Champagne has a light golden color with tiny bubbles dancing around the flute.  Elegant with glazed apple notes.  This champagne lends itself to pairing with food and we found a fabulous pairing…

crisps with package

crisps

Adams Reserve New York Extra Sharp Cheddar (made in upstate New York) paired with Virginia Gold Orchard Asian Pear Marmalade. The marmalade was a special gift from my bubbly friend Cindy.  Their Asian Pears are homegrown & handpicked in Rockbridge County, Virginia and they are delicious! I put a smear of the marmalade on top of the cheddar cheese on a Apricot and Ginger Raincoast Crisp Cracker. Oh la la…it was a “pearfect” pairing with the Jeeper champagne.

apples

http://www.virginiagoldorchard.com

mug with ginger beermug

Roundng out the weekend…these crisp Fall days are perfect for a chilled Moscow Mule made with BundAberg Spiced Ginger Beer.

Here’s a link to BundAberg Brews Cocktail Recipes:

https://www.bundaberg.com/en-us/mixology-2/?mixer=ginger-beer&alcohol=

You are invited to visit my Facebook page:  Bubblybee

Please follow me on Instagram: bubblybeeboop

virginiabloggersover-the-moon-link-party-600x600fiesta-friday-2016

 

 

 

 

Perfect Pairings For Your Thanksgiving Dinner ~ Virginia Wines and Spiced Pear Cocktail

mr bills VA wine sign

mr bills VA wines

These are the wines that our neighbors make.

Virginia Wine Class ~ Mr. Bill’s Wine Cellar ~ Roanoke, Virginia

mr bills VA wine 2mr Bills VA rose

 

Ox-Eye Winery Riesling and Shy Ox Rosé  and were my favorite of the wines we tasted in the Virginia Wine Class.    $20 range.  The Riesling  was smooth, clean and bright with crisp apple notes. The Shy Ox Rosé has a lovely pink color and tasty crisp apple notes that seem to  give the wine a bit of effervesce.

 

The Ox-Eye Riesling will be a lovely pairing for Thanksgiving turkey.

mr bills apple 2mr bills apple 1mr bills apple

A yummy pairing to begin a holiday meal ~  Ox-Eye Riesling or Shy Ox Rosé served with this little nosh ~ Cabot Clothbound Cheddar (balanced sharpness, slight nuttiness, caramel sweetness), Murray’s Heirloom Apple Butter on Firehook Cinnamon Baked Crackers.

champange Shenandoah Club

Grande Réserve Brut, Héritage Familial NV

66% Pinot Noir
33% Chardonnay

Smooth mousse with rich pear, brioche and spice notes.  A delightful aperitif leading into Thanksgiving dinner.

http://www.champagne-barnaut.com

Here’s my favorite recipe for green beans ~ always on my Thanksgiving table…enjoy!

Parmesan Prosciutto Green Beans

A family favorite! You’ll find this dish on my holiday table often.  Easy to prepare and full of flavor. Here’s the recipe:

1.5 pounds fresh green beans
3 oz prosciutto (I use the packaged Boar’s Head brand.  Prosciutto sliced in the deli may not fry very well)
4 tablespoons vegetable oil
1 cup shaved Parmesan
1/2 cup Panko bread crumbs
1/2 stick butter, cut into small pats

Wash green beans and remove stems. Place in large pot of boiling water (no need to add salt since this recipe has lots of salty ingredients).  Cook beans until they are just tender.  Drain and set aside.

Pre-heat oven to 350 degrees Fahrenheit. Place olive oil in a frying pan and place over medium-high heat. When oil is hot place prosciutto slices in the pan and fry, turning once, until prosciutto is crispy. Remove slices from pan and place on a plate lined with paper towels.

In a bowl combine parmesan and panko bread crumbs.  Place green beans in a baking dish and sprinkle with panko bread crumb mixture, toss to combine.  Dot the green beans with the butter pats.  Crumble the prosciutto and sprinkle it over the green beans. Place green beans in oven and bake for 30 minutes.

And a lovely cocktail to sip as all of the Thanksgiving frivolity has begun to curtail…

.

Spiced Orchard Pear

Recipe from the Culinary Institute of America ~ as published in the October 18, 2017 issue of The Roanoke Times

Scotch is the star in this crisp Fall cocktail recipe!

Servings 1

2 ounces blended scotch

1/4 ounce pear puree

1/2 ounce orange liqueur

1/4 ounce freshly squeezed lemon juice

1/4 ounce Winter Syrup (recipe below)

1 cinnamon stick for garnish

In a cocktail shaker, combine the scotch, pear puree, orange liqueur, and syrup.  Add ice, then shake until well-combined.  Strain into a rocks glass, over fresh ice, and garnish with a cinnamon stick.

Chef’s note:  If desired, lightly burn on end of the cinnamon stick with a torch.  Invert the rocks glass over the cinnamon stick on a heat-safe surface or plate while you prepare the cocktail.)

Bubblybee note:  This will envelop the interior of the glass in cinnamon smoke which will give a cinnamon spicy note to the cocktail.

Chef’s note:   You can find pear puree in the freezer section of some grocery stores, but if not, just put 3 to 4 pears in a saucepan with about 1/4 cup of water. Cook until the pears are soft, then blend them to a smooth puree.

Bubblybee note:  To make pear puree I put the peeled and cored ripe pear in my blender with the other ingredients and pureed the mixture until very smooth.  Then I put the mixture in my cocktail shaker with ice to complete the recipe.

Winter Syrup

Makes about 3 cups syrup

2 cups water

2 cups sugar

the peel of 1 orange, white pith removed (I used the peel of 2 clementines. Then I used the clementine segments as a garnish for the cocktail.)

1 star anise (note: star anise and cardamom pods can be quite expensive when purchased by the jar.   I purchased mine by the ounce at our local natural foods co-op, purchasing only what I needed, which was much less expensive.)

3 whole cloves

2 cinnamon sticks

5 cardamom pods

Combine water, sugar, orange peel, anise, cloves, cinnamon and cardamom in a medium saucepan over medium heat.  Cook until mixture is simmering and the sugar has dissolved. Set aside until cool, then strain.  Refrigerate for up to 3 weeks.

Happy Thanksgiving Y’all!

You are invitied to visit my Facebook page: bubblybee

Please follow me on Instagram: bubblybeeboop

 

 

 

 

Champagne Baron-Fuénte ~ Perfect Food Pairings For Champagne

Where there is no wine there is no love.

                        …Euripides

On a warm summer evening my husband treated me to a tasting of Baron Fuénte Champagne.

It is always tons of fun to delve into food pairings to match champagnes. I use the book WHAT to DRINK with WHAT you EAT by Andrew Dornenburg and Karen Page to help get my creative food pairing juices going.

I decided on these champagne and food pairings for our champagne tasting:

Pan Fried Rainbow Trout with Fresh Dill Butter / Baron-Fuénte Grands Cepages Chardonnay Champagne NV

Black Currant Glazed Pork Barbecue on Brioche Buns / Baron-Fuénte Esprit Champagne Grand Cru Brut NV

Saint-André Triple Crème Cheese with Flatbread Crackers / Baron Fuénte Baron S Champagne NV

Baron-Fuénte Grands Cepages Chardonnay Champagne NV served with Pan Fried Rainbow Trout with Fresh Dill Butter.  This champagne is composed of 100% chardonnay grapes. I love the shape of this bubbly bottle.  $45 range.  Notes of citrus (lemon zest), creamy, nice tiny bubbles dancing around the flute, finishing with a touch of toasted almond.

The butter sauce made the champagne taste even more buttery…yum!  Dill pairs very well with chardonnay.

The Baron- Fuénte Grands Cepages Chardonnay Champagne NV was my favorite champagne of the three champagnes we tasted that evening.

porkchampagne baron

Our next pairing was our favorite pairing of the evening.   Baron-Fuénte Esprit Champagne Grand Cru Brut NV ($35 range) served with Black Currant Glazed Pork Barbecue on Brioche Buns.  This champagne had red currant flavors and consists of 55% chardonnay and 45% pinot noir grapes.  Pork is a good pairing for chardonnay, so I set out to create a recipe that would showcase the pork and red currant flavors.

I’ve found that the quality of ingredients in making a sandwich is of utmost importance. Purchase the best quality pork loin available for this sandwich.

I could not find red currant jam, but I did find a delicious black currant jam at our local Fresh Market. I glazed very thin slices of pork with the jam, added a few “secret” ingredients and served on toasted brioche buns. The brioche buns are where it’s at baby!  This pairing was over the top yummilish!

As I was cooking the pork I noticed that someone else was very interested in the aroma of the pork:

cat cat

champagne flightcheese

The final pairing of the evening was Baron Fuénte Baron S Champagne NV served with Saint-André Triple Crème Cheese with Flatbread Crackers.  The Baron S ($30 range) is composed of 60% pinot meunier and 40% chardonnay grapes.  Lots of tiny bubbles with a fine mousse.  The pinot meunier grapes give this bubbly a bit of earthiness which pairs well with the cheese.

I enjoyed finding this website that has tasting notes and fun photos from Baron Fuénte vineyard:  https://baronfuente.com/en/

Each of these champagnes could serve as an aperitif (alcoholic drink served just prior to a meal to stimulate the appetite) as well as a pairing with food.

fiancier boxfinancier

For dessert I served “Financiers”, tiny pound cakes that a bubbly friend of mine sent me from France.  They are the perfect little buttery bite after a rich meal.

champagne napkin

kitty cat

Relaxing after the champagne tasting…

Please visit my facebook page: Bubblybee

Follow me on Instagram:  bubblybeeboop

virginiabloggersover-the-moon-link-party-600x600fiesta-friday-2016

 

 

1 2 … 5
Blog at WordPress.com.
%d bloggers like this: