Tag Archives: pairings

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!

Super Bowl Party Pairings

So your team hasn’t made it to the big game. So what. We can think of at least one reason why this could be a good thing: You now have more time to pay attention to the food on the table and the drink on the bar than the action on the field. And sure, yes, ok, your standard suds will be just fine with traditional game day fare. But put in a touch of extra effort, people – it’ll make game day that much more delicious.

Here are the brews we’ll be drinking when watching the two teams vie for their big fancy rings.

Smokey Sausages with Doppelbocks. The German beer’s big, strong and dark maltiness is a natural fit with the smoky meaty flavor of cocktail sausages & pigs in a blanket. We’re reaching for the Weihenstephan Korbinian Doppelbock for its figgy, nutty roastiness.

Bowls of Chili with Big IPAs. A classic marriage of a hot-spicy chili with the hop-spicy IPA. We’re going for the sticky, hoppy, bold Lord Hobo Boom Sauce IPA.

Buffalo Wings & Blue Cheese Sauce with German Pilsners. The crisp, floral and refreshing German pils will balance out the wings’ addictive cheesy, spicy goodness. And the classic Bitburger Pilsner fits the bill for us every time.

Potato Chips & Onion Dip with Saisons. Nothing’s easier than ripping open a bag of chips and dipping them into a can of good old creamy, herbal onion dip. Nothing, that is, except cracking opening a bottle of a saison, whose herbal and spicy notes will balance that creamy dip. Allagash Saison, anyone?

Enjoy the game and may the best team win!

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!

Rosé Wine: Color Chart with Flavors & Pairings

Have you ever had trouble deciding which rosé wine to get when shopping at a wine store?

Well, to help you out, we’ve created this handy infographic on rosé wine colors, pairings, and flavors. Looking at the color of a rosé tells you a lot about its general flavors and potential food pairings.

Most of the rosés we have on our shelves are dry, and they’re definitely not the sweet blush or white zinfandel wines you might be thinking of. Learn more about the particulars on rosé wine in our video.

The color of rosé wine ranges from a light salmon pink, all the way to a deeper ruby-pink tone. Actually made of the same grapes used in red wines, the longer a wine sits on its skins, the darker it is, and the richer and fuller it tastes.

Stop by Bottles for the best selection of rosé wines in town!

Cheers!

9 Overachiever Wines Under $15 and Pairings!

There’s no need to have a less-than-satisfactory glass of wine, even if you’re on a budget. Lucky for you, the wine experts at Bottles are always on the hunt for the best wine bargain—wines that deliver great quality at a little price.

The catch is that oftentimes, wines that fit into this category are off the beaten path. You may not be familiar with the growing area, or recognize the grape varietal. We’ve scoured the store and selected 9 overachieving wines that are under $15. You may have never heard of them, but trust us, they are worthy of your attention. Delicious and interesting, come discover your next go-to wines!

Download and print out Overachiever Wine Check List, so you check check them off as you try them! Really, why not try them all at such a bargain! Tell us what you think about them with #overachieverwines at @Bottles_PVD Twitter and @bottlesfinewine Instagram!

—-> Overachiever Wine Check List <—-

PAIR WITH CHICKEN

Evolúció Furmint
Tokaj, Hungary
Steely, dry and very crisp white wine bursting with citrus, green apples, white flowers and mineral notes. Great with goat cheese, but especially great with roast chicken. Try Edible Rhody Magazine’s Herb Roasted Spring Chicken!

Cantina Santa Maria la Palma Cannonau di Sardegna ‘Le Bombarde’
Sardinia, Italy
Made from Cannonau (a.k.a. Grenache), this is a highly polished and very characteristic example of the staple red grape from Sardinia. Pretty aromas of cassis, herbs and red flowers with flavors of red berries and a bit of smoke. Try it with a heavily spiced chicken recipe, like this Cayenne-Roasted Chicken recipe.

Alvarez de Toledo Godello
Bierzo, Spain
From the Northwest corner of Spain, this crisp, unoaked beauty has flavors of melon, peaches, baking spices and a hint of wet stone. Impeccably made and great for nearly any occasion or meal, but especially suited to a lighter chicken recipe. We’re loving this recipe for Feta-Stuffed Chicken Legs.

PAIR WITH VEGGIES

Molino a Vento Nerello Mascalese
Sicily, Italy
A beautiful red from one of Sicily’s more popular native grapes. Intense aromas and flavors of wild berries and dried herbs. Great with spicy foods, but would really shine with a rich vegetarian tomato based pasta dish. Give this a try: Rigatoni with Zucchini, Tomato and Basil.

Ricitos de Oro White Garnacha
Navarra, Spain
Estate grown, hand harvested white wine from 40 year old vines. Lovely bright flavors of tart citrus coupled with hints of fennel bulb and fresh herbs. Great with salads and vegetarian cuisine, like Warm Salad of Fingerling Potatoes.

Château Jouclary
Cabardès, France
One of our long time favorites! From Southwestern France, right in between the Atlantic Ocean and Mediterranean Sea. A blend of mostly Merlot and Syrah with a little Grenache. Dry and smooth with engaging flavors and aromas of red flowers, black olives and pepper. Great with so many different foods, but try it with your favorite veggie pizza or this recipe: Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread.

PAIR WITH PORK

False Bay Pinotage
South Africa
Pinotage is the signature red grape from South Africa and is a hybrid of Pinot Noir and Cinsaut. False Bay makes an excellent example and has aromas and flavors of dark ripe fruits, dry cocoa and a hint of eucalyptus. This is a rich wine but has soft tannins making a great pairing with lean pork dishes. We’re into this Pan-Seared Pork Chops recipe by Edible Rhody Magazine!

Cormons ‘Melograno’
Collio, Italy
Pure bright fruits flavors of tart cherry and fresh raspberries, medium bodied and soft, delicate tannins. Perfect for grilled porkchops or roasted pork tenderloin.

Frei João
Bairrada, Portugal
Made from Touriga Nacional, Baga and Syrah, this wine has a deep ruby color and intense and complex aromas of black fruits and spices. On the palate it shows an excellent structure, good balance, round tannins and a remarkable persistence. Pair with the richest pork dish you know. Roasted Pork Belly works!

Cheers and Enjoy!

The Bottles Team

Sutto Prosecco & Holiday Salads!

A glass of bubbly is a great way to start your Thanksgiving dinner! We’re digging on Sutto Prosecco (from our Top 9 Thanksgiving Wine List) — it’s fresh, vibrant, and a treat everyone will enjoy along with special holiday salads. Try pairing it with Edible Rhody’s Rainbow Carrot Salad with Toasted Cumin Vinaigrette, featured in their recent fall issue.

The Prosecco is a perfect match with the earthy sweet carrots, crunchy crisp radishes and salty/sweet feta cheese. The lively bubbles are a lively contrast to the flavors of the veggies and the savory qualities of the cumin vinaigrette. A great way to start the meal!

RAINBOW CARROT SALAD WITH TOASTED CUMIN VINAIGRETTE
Ben Wood, WildWood Catering, Kingston

Thanksgiving falls right at a wonderful time of the New England harvest. Flavorful rainbow carrots are among the bounty. Serve this raw carrot salad at your feast as a vibrant contrast to the traditional Thanksgiving fare.

Salad:

2 pounds rainbow carrots, well-washed
¼ cup fresh chives, cleaned and chopped
¼ cup flat-leaf parsley, cleaned and chopped
6–8 Breakfast radishes
1 cup (¼ pound) Narragansett Creamery Salty Sea Feta, crumbled
Grated zest of ½ lemon
Kosher or sea salt
Freshly ground black pepper
Edible flowers (optional)

Dressing:

½ teaspoon ground cumin
3 tablespoon sugar
¼ cup apple cider vinegar
½ cup extra-virgin olive oil

For salad, trim carrot tops and, using a vegetable peeler, shave the carrots lengthwise into long, thin 3- to 4-inch ribbons. Place carrot ribbons into bowl. Toss in herbs with carrots. Slice radishes lengthwise as thin as possible; use mandolin if accessible.

For dressing, heat small skillet on medium heat for 1 minute, add ground cumin and cook for 1 minute, shaking pan constantly, or until cumin is slightly darkened and fragrant. In a small bowl add vinegar and sugar together, then whisk in toasted cumin and olive oil. Add a pinch of salt and pepper to taste.

To serve, season carrots and herbs with dressing just before serving and top with feta cheese, shaved radishes, a sprinkle of salt, pepper and lemon zest. Garnish with edible flowers if possible—we love Indie Growers in Bristol! Serves 6–8 people as a first course.

Enjoy this fun and creative dish! Cin Cin!

Cheers,