Tag Archives: food and wine pairings

Summer Pairings: A Cool Dish for a Hot Week

vietnamese_salad_edible_rhody

It’s hot.

The air is hot. Our political climate is hot. Our society is hot. And we’re not even halfway through the Summer of 2016.

Things could change if we all cool down our own little corners of the world, one step at a time. And a good place to start is at the table, with family and friends.

Begin with a delicious, refreshing and easy to prepare chilled dish from Jason Timothy, chef/owner of Providence’s Laughing Gorilla Catering, that’s sure to please the crowd of 2 or 10 gathered at your table. Add open bottles of icy beer and wine (our picks below), good conversation, laughter and love, and watch the mercury drop.

edible_rhody_noodle_pair
We can’t get enough of the Gobelsburg Cistercien Rosé from Austria. Its bright balance of fresh acidity and excellent, round strawberry and peach fruit flavors make this a great match. The sauce’s citrus and jalapeno tang will be cooled by the fruit, while the minerality and acid provide enough structure to round out the whole dish.

We chose Revival Brewing Co.’s Fanny IPA as this noodle dish’s ideal beer partner. Its fruity hops from the Southern Hemisphere will highlight the melon’s cool notes, which piney North American hops accentuate the dish’s spicy flavors. And what’s even better, Fanny is low in alcohol, so it says as light in your as does the salad, keeping everything in harmony.

And for the recipe, published in the beautiful Summer 2016 issue of Edible Rhody:

CHILLED VIETNAMESE RICE NOODLE SALAD
A note from chef Jason Timothy: This is an easy, flavorful salad that is incredibly versatile. It’s been a favorite among my friends at summer cookouts when the weather is hot, the grill is going and the produce is abundant. I love to grab herbs and vegetables from the Armory Farmers’ Market that’s almost outside my door.

INGREDIENTS
1 package rice noodles (size noodle to your liking)
2 tablespoons neutral oil (such as grapeseed or canola)
¼ cup fish sauce
¼ cup water
¼ cup sugar
¼ cup fresh-squeezed lime juice, plus extra wedges for garnish
1 cucumber, seeded and sliced
2 cups sliced melon (watermelon or cantaloupe), rind removed
1 pound (3–4 cups) fresh bean sprouts
½ cup fresh Thai basil leaves, torn
½ cup fresh mint leaves, torn
½ cup fresh cilantro leaves
3 jalapeños, sliced (optional)
Kosher or sea salt
Freshly ground pepper

In a large pot, bring 8 cups of water to a boil. Add noodles and cook for 4–5 minutes. Strain noodles. Give them a quick rinse with cold water just to get the cooling started and, once well drained, toss lightly with oil. Let rest in the refrigerator, covered.

Meanwhile, combine fish sauce, water and sugar in a 1-quart saucepan. Cook until sugar is completely dissolved, 3–4 minutes. Add lime juice and set aside to cool.

When ready, add noodles to a large mixing (or serving) bowl. Add sliced cucumber and melon slices, bean sprouts, basil, mint, cilantro and sliced jalapeños. Toss with sauce. Add salt and pepper to taste. Garnish with lime wedges. Serve immediately or cover and chill until serving.

Serves 4–6.

Stay cool, eat well, and carry on.

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Drink Your Chocolate

Skip the chewable chocolate this Valentine’s Day and give your sweetie the sippable sort. We’re crushing on a few bottles made with real chocolate and genuine skill, those that are good enough to be enjoyed year-round.

Meletti Cioccolato
Thick, dark, creamy, this Italian liqueur is pure pourable decadence. It’s made in Italy with milk and Dutch chocolate, sugar and alcohol, and is intensely rich and smooth with a balanced sweetness. We’re crazy for the Cioccolato any way it’s served: cold & neat (think adult pudding pop), warmed, over ice cream, or as a mixer in any number of cocktails.

Young’s Double Chocolate Stout
This full-flavored dark beer made with chocolate malt and real chocolate is luxurious without being overtly sweet. It’s certainly a satisfying treat on its own, but for something special, consider combining it in a frosty mug with vanilla ice cream and bourbon for the ultimate grown-up float.

Nickle Creek Decadence
A Rhody original, from Foster! This beautiful bottle, reminiscent of Port, has warm flavors of cherry and plum that make way for a dark, bittersweet chocolate finish. It’s a delicious way to end a romantic dinner.

Cheers and Happy Valentine’s Day!

A Mushroom Wine Pairing

Photo by Chip Riegel

The humble mushroom is a cook’s best friend, given its amazing flavor and texture, versatility and nearly year-around availability in local farmer’s markets. It’s also beloved in the wine world as it has a natural affinity for so many different wine grapes and styles.

When pairing wine with mushrooms, consider their power: delicate varieties (the chanterelle, the oyster, for example) play best with light to medium bodied wines. Meaty ‘shrooms (portobello) love big, bold styles.

For the following dish of blue oyster mushrooms roasted with grape tomatoes and tarragon (from the Winter 2015 edition of Edible Rhody), we zeroed in on the texture of the mushrooms: roasting adds a richness to their delicate nature, calling for a medium-bodied wine. We also wanted to complement the dish’s other ingredients and aromatics: tomatoes and tarragon. And for this we turned to Italy for a white and a red that work well with acid and herbs.

2014 Cantine Colosi, Nero d’Avola, Sicily There’s a supple cherry fruitiness in this medium-bodied bottle that is a lovely balance to the oyster mushroom’s delicate earthiness, and its menthol finish is just delicious with the dish’s tarragon notes. The nero d’avola grape – the superstar of Sicily – is a natural match for tomatoes.

2013 Argillae Orvieto, Umbria This blend is a beautiful example of the savory white wines Italy is known for. It has floral and tropical notes that add a brightness to the roasted dish, but it is its savory, almond notes that we prize with the mushroom’s earthy flavor and the warm licorice aromas from the tarragon.

ROASTED BLUE OYSTER MUSHROOMS WITH GRAPE TOMATOES AND FRESH HERBS
Co-owner Bob DiPietro, RI Mushroom Co., South Kingstown

Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.) Bottles’ Note: we like to use tarragon in this dish, and think it’s sublime served over pasta.

¾–1 pound (5–6 cups) blue oyster mushrooms
1 cup (½ pint) grape tomatoes, washed and halved
2–3 tablespoons extra-virgin olive oil
1–2 tablespoons red wine or cider vinegar*
2 medium cloves garlic, peeled and roughly chopped
2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
Kosher or sea salt
Freshly ground pepper to taste

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a side dish, tossed with pasta or as a topping for steak or burgers. Serves 4.

* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.

Cheers and Bon Appetit!

Wines to Pair with Butternut Squash Mac ‘n’ Cheese

Photo by Amy McCoy

Come ON … look at that photo … why are you still reading and not on your way to the market to pick up fixins to make this Butternut Squash Mac ‘n’ Cheese? While you’re out, stop by Bottles for one (or more) of the wines we suggest to pair with this absolutely delicious, rich and comforting dish. (Recipe below, courtesy of Edible Rhody.)

White Wine:

Evolucio Furmint. Grown primarily in the Tokaj region of Hungary, the furmint grape produces both sweet and dry wines. This crisp, refreshing easy-drinking bottle is a dry version, though given its ripe apple and floral aromas, it presents as a touch on the sweeter side. Which means it will echo the beautiful sweet squash, and its tangy acidity will slice through all that cheese.

Souscherie Savennieres Clos Des Perrieres. One of our favorite expressions of the chenin blanc grape is the beautiful wine made in the Savennieres region of France’s Loire Valley. This medium bodied, stunning and very special bottle has notes of honey and apricot (both of which have a natural affinity for cheese) and a vanilla finish, which is a lovely complement to butternut squash.

Red Wine:

Caiado Red Blend. A mix of cabernet sauvignon and two other relatively-obscure red grapes from Portugal, this terrific-value-of-a-bottle bursts with juicy fruit, is slick with silky tannins and is low in alcohol – all things we like when pairing wine with cheese-based dishes. It reminds us of the jam on a well-crafted cheese board: it’s the bright, sweeter yin to the cheese’s rich, creamy yang.

Laurence Remi Dufaitre Cote de Brouilly. Most wine pros have the gamay grape on their short list of wines that match mac ‘n’ cheese really well. And given its lighter style, and fruit-forward elegance, we have to agree. This in particular is a really fun, organic bottle from one of the more pristine of the Beaujolis cru. It’s succulent with bright fruit and a crispy acidity which will complement the squash and the cheese in equal measure.

FARMERS’ MAC ‘N’ CHEESE WITH BUTTERNUT SQUASH
By Amy McCoy, author of Poor Girl Gourmet and founder/blogger of TinyFarmhouse.com

Master recipe (serves 4–6):
3¼ to 3½ pounds whole butternut squash, peeled, seeded and sliced into ½-inch rounds
Extra-virgin olive oil
1 pound pasta, such as ziti or penne rigate, prepared al dente according to the manufacturer’s instructions
6 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
4 cups (1 quart) whole milk, warmed
8 ounces (approximately 4 cups), grated sharp cheese (Narragansett Creamery Atwell’s Gold, cheddar cheese or a mix), divided
⅛ teaspoon ground nutmeg (optional)
1 teaspoon fresh or dried thyme
Kosher or sea salt
Freshly ground black pepper

Preheat oven to 375°. Lightly oil a 13- by 9-inch baking dish. In a large mixing bowl, toss the squash with 1 tablespoon olive oil, then transfer to a large, rimmed baking sheet and arrange in a single layer.

Roast on the middle rack for 50 to 55 minutes, until the edges are golden brown, and the squash easily mashes with a fork.

Remove from the oven, allow to cool slightly. Transfer squash to a mixing bowl and mash.

(Can be done a day ahead of time and stored in an airtight container in the refrigerator overnight.)

Place cooked pasta in a large mixing bowl.

Then make the béchamel sauce. Melt butter in a large saucepan over medium heat. Add flour gradually, using a whisk to blend it into the butter. Cook until the mixture is a light caramel brown shade, approximately 5 to 7 minutes, being careful not to burn. Slowly add the warmed milk, whisking constantly to keep the mixture from clumping. Cook over medium heat, whisking frequently, until the sauce is the consistency of pancake batter, approximately 10 to 12 minutes.

Remove the sauce from the heat, stir in half the shredded cheese and sprinkle with nutmeg, then season with salt and pepper.

Add the butternut squash and stir to combine evenly throughout the sauce. Mix the butternut-béchamel sauce with the pasta, stirring well to combine, then transfer to the baking dish. Top with remaining cheese, sprinkle with thyme leaves, season with salt and pepper and bake until the cheese is golden brown and the sauce is bubbling, 30 to 35 minutes.

Notes: Can be prepared up to the point of topping with added cheese then covered and refrigerated for up to 1 day. Please note that the cooking time may need to be increased as the ingredients will be starting from a colder temperature right out of the refrigerator.

For a slightly creamier finished dish, increase the milk to 5 cups.

Bon Appetit!

Wines to Pair with Braises, Roasts & Stews

They’re the mainstay cooking methods in winter kitchens, and the backbone of virtually all of the comfort foods we are genetically inclined to crave when the mercury dips below 32. Here are our picks for the wines that will match the rich, warming flavors these techniques will bring to your table.

2010 Chateau Magneau Rouge
Graves, Bordeaux, France
A particularly dry wine with only hints of fruit and a pronounced minerality that goes especially well with the flavor of roasted lamb.

2010 Domaine Bessa Valley
‘Petit Enira’
Ognianovo, Bulgaria
A sturdy red with a judicious amount of boastful red fruit that stands up just fine to the richest of roast beef dishes. It’s 100% merlot and it’s from Bulgaria (Bulgaria? Bulgaria!). Trust us, it’s a perfect match!

2014 Il Casolare (Verdicchio)
Marche, Italy
A white wine that is more savory than fruity with loads of flavor like roasted almonds, fresh herbs and sweet hay. Great with herb-rubbed roasted chicken as the wine and chicken share many of the same flavors.

2014 Gia (Barbera/Dolcetta/Nebbiolo)
Langhe, Italy
Intense and highly appealing aromas and flavors that are a perfect match to the rich personality and creamy texture of Osso Bucco.

2012 Pujol Izard
Minervois (Carignan, Cinsault, Grenache, Syrah)
Languedoc, France
A serious dish like short ribs requires a serious wine like this one. Studded with intense flavors of dark red fruit with hints of black pepper, this full bodied beauty can stand up to the richest of ribs.

2014 Penya
(Grenache, Carignan, Syrah)
Cotes Catalanes/Roussillon, France
Silky and not too heavy, this blend from the South of France is a perfect match to your favorite Coq au Vin dish. Perfect to cook with and great to drink!

2014 Terre Nere
Etna Bianco D.O.C.
Sicily, Italy
An interesting and rich white wine to go with a rich seafood, such as an oyster stew.
Definitely floral on the nose with a fresh and salty flavor profile that has hints of minerals, just like oysters!

2013 L’Argentier
(Cinsault)
Languedoc, France
A deliciously rustic wine that’s an ideal partner for cassoulet. Highly aromatic and medium bodied, this wine is perfectly at home with whatever your cassoulet recipe calls for.

2014 Astoria ‘Caranto’
(Pinot Noir)
Veneto, Italy
For a traditional Boeuf Bourguignon recipe, we’re shaking things up with a pinot noir from Italy. Perfectly balanced between light and heavy, the Caranto’s flavors make the beef sing while being heavy enough to not get lost.

Cheers and Bon Appetit!

Roasted Leg of Lamb with Chateau Magneau Rouge

The Chateau Magneau Rouge is a very dry wine, with only hints of red fruit flavors. It has loads of minerality from the granite-rich soil which predominates the sub-region of Graves in which its grapes are grown and it’s precisely this lean, mineral style that makes it an excellent pairing with lamb, cranberries, and roasted root vegetables. It’s also a smart choice for a classic roast chicken.

ROASTED LEG OF LAMB WITH QUINCE CRANBERRY PAN SAUCE AND ROASTED VEGETABLES
-Chef/Owner Ben Lloyd, The Salted Slate, Providence

Says Chef Ben: “I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi or polenta alongside the roasted vegetables.”

INGREDIENTS:

Lamb:
1 cup extra-virgin olive oil
½ cup roughly chopped garlic
¼ cup crushed coffee beans
6 sprigs each fresh rosemary and thyme, stemmed and leaves chopped
1 (3½- to 4-pound) boneless leg of lamb, tied or netted
2 shallots, peeled, trimmed and diced
2 (1 pound) quince (or substitute Bartlett pears), peeled, cored and diced
½ cup cranberries
3 stalks celery, diced
1 cup dry cooking sherry (or red wine)
1½ cups lamb, chicken or beef stock
Kosher or sea salt
Freshly ground black pepper

Roasted Vegetables:
2 bulbs (about 1 pound) kohlrabi, trimmed, scrubbed, halved and sliced ¼-inch thick
1 (about 1 pound) Macomber turnip, peeled and cut into batons (2- by ½-inch sticks)
½ pound Brussels sprouts, trimmed and halved lengthwise
2 shallots, peeled, trimmed and chopped
6 whole garlic cloves, peeled and halved

INSTRUCTIONS:
In a small saucepan, warm 1 cup olive oil, ½ cup chopped garlic, crushed coffee beans, rosemary and thyme until herbs just begin to sizzle. Remove from heat and cool. Place lamb in a large bowl and pour marinade over the lamb, filling any little cavities with pieces of garlic/herbs. Cover and refrigerate overnight.

Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 450°.

Place shallots in a flameproof roasting pan with quince, cranberries and celery. Add ¼ cup marinade from the lamb and toss. Place lamb atop mixture (be sure to reserve any remaining marinade). Generously season lamb with salt and pepper.

Roast lamb for 15 minutes. Reduce heat to 325°. After 40 minutes check lamb with an instant read thermometer. For medium rare, remove lamb when it reaches 125° (or 130° for medium). It will reach 135° (or 145° for medium) while resting. Transfer lamb to a warm resting plate and cover loosely with foil.

For the roasted vegetables, return oven to 450°. In a large roasting pan, toss kohlrabi, turnip, Brussels sprouts, shallots and garlic cloves with ¼ cup remaining marinade. Season well with salt and pepper. Bake for 15 minutes or until vegetables just begin to brown and caramelize.

As the veggies roast, heat lamb roasting pan on high heat for about 2 minutes. As things start to bubble, add the sherry and reduce by half (about 2 minutes), then add stock. Continue to boil and reduce liquid to 1 cup. Season to taste.

To serve, you can either strain the sauce or serve it over the lamb with its fruits and veggies, according to your liking. Serve lamb alongside the additional roasted vegetables. Serves 6 as a main course.

Bon Appetit!

Wines for Winter Holidays

It’s official: Home entertaining season has reached its fever pitch. And because wine plays a key part in most winter occasions – from a romantic fireside dinner for two to a holiday open house for 100 – we selected 9 1/2 wines that are ideal for your table, under the tree, or for your host.

NV Serafini & Vidotto “Bollicine” Sparkling Rose
Veneto, Italy
A medium weight sparkling rose tailor made for winter celebrations.The bollicine (Italian for bubbles) are crisp yet creamy and lead to brambly strawberry and toasty flavors. It’s a great bottle to pop open with hors d’oeuvres and makes a great gift, too.

2014 Domaine Salvard Cheverny Blanc (Sauvignon Blanc)
Loire Valley, France
Crisp and lively, this sprightly wine is an ideal aperitif and pairs exceptionally well with shellfish (we’re partial to oysters). Open a bottle and start shucking! A super gift, it’s classic French label belies its gentle pricing.

2013 Sonoma-Cutrer Chardonnay
Sonoma Coast, CA
A statement wine for your table or as a gift: Classic California chardonnay at its richest: creamy pear flavors accented with oak spice. It’s a dream of a wine, and pairs best with rich seafood: think butter-basted salmon or lobster ravioli.

2013 Montinore Estate Pinot Noir
Willamette Valley, OR
Pinot Noir’s savory, herbal and tart berry flavors, coupled with its light body style, were made for roast chicken, baked fish, braises, and other less demanding winter fare. It’s organic and biodynamic, too.

2007 Aljibes Red Blend (Cabernet Sauvignon, Merlot, Cabernet Franc)
Tierra de Castilla, Spain
Herb-crusted roasts and the like will love the dark berry, spice and raisin flavors that flow from this Spanish beauty. And its high scores make it a great gift for your wine-loving pal who’s into that type of thing.

2009 Haut-Corneau Graves
Bordeaux, France
This isn’t good bordeaux for under $20. It’s great Bordeaux and its coffee, chocolate and pepper notes will play nicely with duck and beef dishes. It’s our house-wine for the holidays – and at this price – can be served at an open-house for 50+ without breaking the bank.

2012 Antigal Uno Malbec
Mendoza, Argentina
Smooth vanilla spice notes and luscious black & red berry fruit mean this bottle will be superb with rich roasts and aged cheese. Its bold packaging makes it an impressive gift, too.

2011 Domaine Eden Cabernet Sauvignon
Santa Cruz Mountains, CA
A Bordeaux blend, forward with blackberry, sage, and forest floor aromas. Its suppleness and medium-body style lend it to lots of winter foods — and it’s this versatility, coupled with its elegant packaging, that makes it an impressive gift for the host/hostess.

2012 Fattoria di Lucignano Chianti
Tuscany, Italy
Serving lasagna, are you? The balanced tannins and acidity found in this Chianti will be molto perfecto. It’s great with other creamy casserole dishes, too, as well as with antipasti of all types.

…for our “1/2”: 2005 Fattoria di Lucignano
Vin Santo (375ml – half bottle)
If not now, when? Sweet dessert wines are ideal after big winter holiday meals, when the thought of another bite is too much to bear. A classic style, Vin Santo is thick with sweet dried apricot, honey and toffee notes and is lovely with blue cheese or biscotti.

Cheers & Happy Holidays!

A Bordeaux Wine Pairing: Sausage with Cabbage and Gratin

A rich and hearty feast deserves a rich and hearty wine! And with the colder weather, dishes like Chez Pascal’s Belgium Tripp Sausage, recently featured in Edible Rhody Magazine, are ideal with Bordeaux wines.

Wines from Bordeaux contain mostly Cabernet Sauvignon and Merlot, both known for their power and elegance, and can stand up to and even enhance the full flavors of both the sausage and the cabbage. I really recommend Chateau Blaignan from the Medoc. It has both bold flavors of black fruits and notes of baking spices, like cardamom, that would be a perfect pairing, and especially delightful for a holiday dinner.

Looking for more great holiday wines? Read more about the Bottles Top Picks for the season!

Belgium Tripp Sausage with Braised Red Cabbage and Apple & Celery Root Custard Gratin
by Chef/Owner Matthew Gennuso, Chez Pascal & The Wurst Kitchen, Providence

Perfect for a wintertime feast, this recipe combines savory sausage with a creamy gratin and mellow wine-braised cabbage. House-made sausages are available at the Wurst Kitchen at Chez Pascal but any favorite sausage will do. Braise the cabbage in advance to reheat on the stove and bake the gratin before serving.

Braised Red Cabbage:

4 cloves
8 peppercorns
1 bay leaf
2 pounds (1 small to medium) red cabbage, cored and finely shredded
1 medium onion, finely diced (or grated)
2 very firm (Honeycrisp or Granny Smith) apples, peeled, cored and diced
1 large Bartlett pear, peeled, cored and diced
½ cup golden raisins
½ cup red currant jelly
¼ cup sugar
1 cinnamon stick
1 teaspoon ground nutmeg
3 cups dry red wine

Apple & Celery Root Custard Gratin:

1 ½ cups whole milk
1 cinnamon stick
1 packet (2¼ teaspoons) active dry yeast
½ pound (2 sticks) unsalted butter, melted
6 tablespoons all-purpose flour
3 whole eggs
1 egg yolk
¾ cup sugar
½ tablespoon table salt
3 very firm (Honeycrisp or Granny Smith) apples, peeled, cored and sliced paper thin
1 pound (1 medium to large) celery root, peeled and sliced paper thin
6 links Belgium Tripp sausage (or your favorite variety)
1 teaspoon cooking oil

For the cabbage, preheat oven to 325°. Put cloves, peppercorns and broken-up bay leaf in a cheesecloth bag or a tea infuser and place in a large Dutch oven with remaining ingredients. Bring to a simmer over medium-high heat and then immediately place in oven. Braise covered, stirring occasionally for about 2 ½ hours or until cabbage is tender.

For the gratin, heat to lukewarm the milk and cinnamon stick in a small saucepan over medium heat. Remove from heat and sprinkle with yeast. Let sit for 10 minutes to proof yeast, then remove cinnamon stick. Add mixture to a blender with butter, flour, eggs, sugar and salt and blend until well combined. Place apples and celery root in a large mixing bowl and pour in blended ingredients. Toss until well coated. In a 9- by 13-inch baking dish, arrange the sliced apples and celery root in overlapping layers so they lie flat and pour in remaining liquid mixture to cover. Place in a warm spot to rest for 30 minutes while preheating the oven to 350°.

Bake for 1–1½ hours or until the custard sets and is golden brown. It should be firm when you give it a light shake. If it still looks loose in the center, return to oven for a few more minutes.

For serving, heat oil in a sauté pan over medium heat and cook sausage until nicely browned. To serve, divide sausages among 4 large, warm plates with portions of cabbage and custard gratin. Serves 6 as a main course.

Pumpkin Bumpkin

Well, Fall has finally arrived and we are celebrating with a heaping bowl of the must-have seasonal flavor: pumpkin! (pumpkin orzo with sage, to be exact).

Round, earthy, slightly sweet and versatile, it always seems like no one can ever get enough of this orange squash. We thought we would help you out by adding one more recipe to that list.

If you are even considering trying this recipe, make sure to pick up a bottle of Suavia Soave Classico — an Italian wine of great depth and unmistakable character that will transport you to the hills of Soave. It pairs well not only with the Pumpkin Orzo with Sage, but also with any pasta, gnocchi, or fish that is being served with a hearty vegetable or bean.

Pumpkin
Classified as a winter squash, the oldest evidence of pumpkin related fruit dates between 7000 BC and 5500 BC in Mexico. Pumpkins are grown all around the world for commercial use, agricultural purposes, and ornamental sales. The largest producers of the winter squash are the United States, Canada, Mexico, India and China.

When first cut, pumpkins tend to have a vegetal, buttery smell. When roasted or cooked, they have more of a malty, sweetness. Used mainly for food and recreational purposes in the United States, pumpkins have established themselves as a part of tradition and society. What is Cinderella without her coach, Thanksgiving without pumpkin pie, Halloween without Jack-o-lanterns or fall without pumpkin beers?

I challenge you to find a new or unusual pumpkin recipe, and attempt it. You may find a new favorite!

Suavia Soave Classico

Located in the tiny village of Fittà, “mounted like a precious stone in the high green Soave Classico hills covered with vines and olives”, the Tessari family has lived and worked the land since the 19th century. It wasn’t until 1982, when Giovanni and Rosetta Tessari decided to produce their own wine, that the history of Suavia really began. Now run by their four daughters who are inspired and taught by the nature around them, they produce significant Italian wines that are reflective of the terroir and region.

The principal and most widespread white grape variety in Soave, Garganega is easier to grow and has become very popular because of its generous yield. It has a natural delicacy and elegance that if grown properly, it develops firm mineral notes and a good structure.

The Suavia Soava Classico is fresh, fruity and easy to drink with aromas of apple, pear and hawthorn intermingled with hints of citrus and minerals. The palate is very juicy and creamy with a savory and satisfying finish of continual freshness. It is a wine for flowered terraces, dinner on cobblestone squares, and pastas with hearty vegetables.

Pumpkin Orzo with Sage

Yield: 4 servings

Ingredients
8 oz. Orzo
3 cups vegetable or chicken stock
3 cups water
1 1/2 cups pumpkin puree (fresh or canned)
1 1/2 cups vegetable or chicken stock
1/2 cup whole milk
30 sage leaves cut into ribbons
1 shallot, diced
1 Tbsp butter
3/4 tsp salt
Black pepper, ground
3 Tbsp Parmesan cheese

Method of Preparation
1. If you are using a fresh pumpkin, slice it in half lengthwise and place cut side down on a lightly oiled baking sheet. Bake at 350 degrees for 30 minutes or until tender. Allow it to cool and then scoop out the meat with a spoon and puree it in a food processor until smooth.

2. In a large saucepan, bring 3 cups of broth and 3 cups of water to a boil over high heat. Add orzo and return to a boil. Cook for 9 minutes or until the pasta is al dente. Drain and set aside.

3. Meanwhile, saute the shallots and sage in butter for 5 minutes over medium heat. Add 3/4 cups of broth and 1/2 cup of milk. Simmer for another 5 minutes.

4. Add the pumpkin puree to the simmering broth and stir well. Add salt, pepper and remaining 3/4 cups of broth. Reduce the heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches desired consistency.

5. Stir in the parmesan cheese, toss with the orzo and serve. Source

Go forth and cook away! Enjoy the first days of fall!

Cheers!

by Kimberly Vroegindeweij

Just Peachy

We’re trying to hang on to summer as long as we can, but this fall weather also has us thinking of everything that comes with the season. In order to satisfy both cravings, we are pairing a Bourbon Roasted Peach Cheesecake (yummm!) with a German dessert wine called Beerenauslese.

The round, juicy, acidic, yet sweet yellow peaches are used in all areas of cooking, baking, and creating drinks. It’s also often an aroma of wines. They scream home, comfort, and summer. And the Beerenauslese? It’s a dessert wine that tastes like fall with its color, deep flavors, and sweetness.

Peaches
If I was to ask you about peaches would you automatically think Georgia? Well, surprise surprise, peaches actually originated in China as early as 2000 BC. China is also the world’s largest producer of the fruit. Growing in Persia and the Roman empire by the first century AD, peaches were favored by kings and emperors, a prized treat in France, and are symbolic in many cultures.

Containing less than 70 calories, 3 grams of fiber, and tons of vitamins A and C, peaches are divided into two types: clingstones and freestones. Both of these varietals can either have a white flesh which are typically very sweet with little acidity, or a yellow flesh that tends to have more of an acidic tang coupled with sweetness.

Fun fact: “The world’s largest peach cobbler” is made every year in Georgia measuring 11 feet by 5 feet and contains 75 gallons of peaches! Holy Moley!!

Heinz Eifel Beerenauslese

A magnificent wine-culture deeply rooted in tradition, Germany has the Romans to thank for planting vineyards along the rivers 2,000 years ago.

Heinz Eifel, driven by determination to follow tradition and pay respect to the years of wine-culture, founded the Römerhof winery in 1979 in the heart of the Mosel Valley. They produce a brand of German wines crafted to reflect the distinctive character of the vineyards, using the highest quality grapes and processed with only the most modern techniques and technology.

A true testament to the “Art of German Winemaking,” this Beerenauslese is unbelievable. A late harvest wine, it delivers aromas and flavors of ripe pear, peach, honey, and caramelized fruit with a slight bitterness that carries over to the lightly sweet finish.

You know that feeling you get after you have just tasted something that is out of this world? That’s exactly how we feel about this wine and food pairing. You will be thanking us once you try it.

Bourbon Roasted Peach Cheesecake
Yield: 10 – 12 Servings
Time: 6 1/2 hours (it’s worth it)

Ingredients
Bourbon Roasted Peaches:
8 ripe, firm peaches
6 Tbsp unsalted butter, melted
2/3 cup Bourbon (Use Four Roses Small Batch or Old Granddad)
1/4 tsp Salt
1/4 cup packed dark brown sugar

Crust:
2 1/4 cups graham cracker, crumbs
1/2 cup toasted pecans, finely chopped
1 stick unsalted butter, melted
1/3 cup packed dark brown sugar
1/4 tsp Salt

Cheesecake Filling:
4 large eggs, separated
2 vanilla beans, seeds removed
1/2 cup granulated sugar
16 oz. cream cheese, cut into small pieces
3 Tbsp all-purpose flour
1 cup heavy cream

Method of Preparation
1. Roasted peaches: Position the oven racks to upper-middle and lower-middle and preheat the oven to 450 degrees. Line 2 rimmed baking sheets with foil.

2. Slice 4 of the peaches into 3/4 inch thick slices and the remaining 4 into 1/4 inch pieces. Arrange each size in a single layer on their own baking sheet.

3. Whisk together the melted butter, bourbon, and salt in a medium bowl. Divide the mixture in half and drizzle each over the peaches. Sprinkle 2 tbsp of sugar over each baking sheet of peaches. Toss and rearrange them in a single layer.

4. Roast until the peaches are tender and the liquid is syrupy. This should take about 15 minutes, swapping the sheet trays halfway. Transfer the baking sheets to a cooling rack for about 20 minute.

5. Crust: Decrease the oven to 350 degrees and move the rack to the middle. Line the exterior of the springform pan with foil.

6. Combine the graham cracker crumbs, pecans, melted butter, brown sugar, and salt in a medium bowl until the crumbs are thoroughly saturated in butter. Press the mixture into the bottom and up the sides of the pan, stopping about 1/2 inch from the top of the pan.

7. Bake the crust until golden, 10 to 12 minutes. Transfer to a cooling rack for about 15 to 20 minutes.

8. Cheesecake Filling: Decrease the oven to 275 degrees. In a large, clean and dry (important) bowl, whip the egg whites and vanilla bean seeds on medium speed until soft peaks form. This should take about 2 minutes.

9. Gradually add the sugar and continue whipping until stiff peaks form, usually about another 1 – 2 minutes. If you are using a stand mixer, transfer the egg whites to another bowl and clean the one you just used.

10. In the medium bowl, beat the cream cheese, egg yolks and flour on medium speed until light and fluffy. Add the heavy cream and continue to beat until creamy and smooth. Remember to scrape down the sides and bottom of the bowl as needed. Once creamy and smooth, stir in the diced peaches.

11. Stir 1/3 of the egg whites into the cream cheese mixture, then, very gently FOLD (important) in the remaining egg whites. Scrape the batter into the cooled crust and bake until the cheesecake is set but still slightly wobbly in the center, 75 – 90 minutes. Turn off the oven and let the cheesecake remain in there another 20 minutes.

12. Transfer the cheesecake to a cooling rack and cool for an hour. Transfer to the refrigerator to cool until completely chilled and set, at least 3 hours. Remove the cake from the springform mold and set on a serving dish. Top it with the sliced peaches and serve. Source