Tag Archives: wine pairing

Sparkling Wine Paired with Asian Cuisine

Asian inspired cuisine can be difficult to pair wine to, but sparkling wine is often the very best pairing. This is especially true for Edible Rhody Magazine’s delicious Make Your Own Noodle Bowl.

The tiny bubbles of sparkling wine do a great job of cleansing the palate in between bites and gets your mouth ready for another go. We also love the tone that sparkling wine sets for your meal: a carefree, light-hearted party time! We strongly recommend the Perrier-Jouët Grand Brut: extremely lively bubbles and beautiful flavors of lemon and bergamot orange, with notes of butter and hazelnuts.

Looking for great holiday wines? Read the Bottles Top Holiday Wines list!

MAKE IT YOUR OWN NOODLE BOWL
by Amy McCoy, author of Poor Girl Gourmet and founder of PoorGirlGourmet.com

1 (10-ounce) package udon noodles or 4 individual packs ramen, seasoning packets discarded
6 cups vegetable stock
2 tablespoons soy sauce
1 (1-inch) knob fresh ginger, peeled and grated
1 (½-pound) sweet potato, washed and peeled and sliced in ¼-inch-thick half-rounds
1 bunch scallions, sliced crosswise into ½-inch rounds
1 small head bok choy (approximately 8 ounces), washed, trimmed, sliced into 1-inch-wide ribbons
1 medium bunch Swiss chard (approximately 8 ounces), washed, trimmed, sliced into 1-inch-wide ribbons
2 tablespoons olive oil
4 large eggs
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped cilantro leaves
1 lime, cut into 4 wedges (optional)

Prepare the noodles according to the manufacturer’s instructions. Set aside.

In a large stockpot, combine the vegetable stock and soy sauce, then add the ginger and sliced sweet potato to the pot. Bring to a simmer over medium-high heat.

Once the sweet potato is fork-tender (approximately 10 minutes) add scallions, bok choy and Swiss chard. Simmer until the greens are wilted and bright green, 2 to 3 minutes.

Add noodles and stir well. Keep over low heat.

Working quickly so noodles don’t get mushy, heat the oil in a medium sauté or frying pan and fry the eggs to your desired doneness.

Divide noodles among 4 warmed bowls. Add vegetables and broth and season with salt and pepper. Top each with 1 fried egg and sprinkle with cilantro. Serve each with a lime wedge. Serves 4.

Start a Holiday Dinner with Chardonnay & a Sugar Pumpkin Soup

Few things are better in the winter than a rich soup for a weekend lunch or to start off a holiday dinner, and a bottle of Chardonnay is the perfect accompaniment. One of our current favorites in the store is Laetitia Chardonnay, ideal with warm appetizers like Edible Rhody Magazine’s Sugar Pumpkin Soup with Toasted Hazelnut Crema. Yummo!

The apple and pear flavors of Chardonnay make for a seamless pairing with the unique and delicious flavors of the pumpkin. In addition to the ripe apple and pear flavors, Laetitia Estate Chardonnay from California has a touch of creamy vanilla flavors that will set off the handful of spices used in the soup.

You can find Laetitia Chardonnay on our large in-store display of Top Holiday Wines. Not only is this wine delicious, but it’s handsome and perfect to bring along to your next dinner party! Enjoy!

SUGAR PUMPKIN SOUP WITH TOASTED HAZELNUT CREMA

Executive Chef Willis Stepp, Public Kitchen & Bar, Providence

Stock up on fresh local sugar pumpkins and make a few batches of this flavorful and velvety soup for the freezer. It’s perfect on a cold winter’s day for lunch and makes an elegant starter for an evening or holiday meal.

3 cups peeled, seeded and cubed sugar pumpkin
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
½ cup minced sweet onion
3 cups vegetable stock
1 cup heavy cream
1 teaspoon brown sugar
Pinch ground nutmeg
Pinch ground cinnamon
Pinch ground clove
½ cup toasted hazelnuts
1 cup water
½ cup chopped shallots
Kosher or sea salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Preheat oven to 375°. Toss cubed pumpkin in a large bowl with 2 tablespoons olive oil and 1 tablespoon butter, broken into bits. Spread out on a lined sheet pan. Bake for 30–40 minutes, or until pumpkin is soft and tender. Remove from the oven and set aside.

Melt remaining butter in a large saucepot over medium heat. Add onions and cook until softened, making sure not to brown. Add stock, heavy cream, brown sugar, spices and roasted pumpkin. Bring to a boil and immediately reduce heat to a simmer for 15 minutes. Purée in a blender until smooth. Return to pot and check for seasoning.

Meanwhile, in a medium saucepot bring the toasted hazelnuts to a boil in 1 cup water. Simmer for 10 minutes or until hazelnuts are tender. Strain nuts and reserve liquid.

In a food processor add nuts, 1 tablespoon olive oil and shallots. Purée until nuts form a uniform smooth paste, adding scant cooking liquid, if needed. Season with salt and pepper.

Ladle soup into warm shallow bowls. Garnish with a dollop of hazelnut crema and a sprinkling of chives. Makes 6 servings.

Malbec Paired with Cornbread & Chorizo Stuffing!

Sometimes, it’s fun to do a twist on your traditional Thanksgiving dishes, and Edible Rhody’s Corn Bread and Chorizo Stuffing recipe is a great choice to liven things up. Enjoy with a big glass of rich, delicious Malbec!

The little bit of spice from both the chorizo and the cayenne and the big ripe fruit flavors of La Posta Pizzella Vineyard Malbec will be perfect together. Plus, if you are going to slather the stuffing in gravy, you’ll be glad you have this beautiful Malbec to cut through all the richness.

CORN BREAD AND CHORIZO STUFFING
Owners Nick & Tracy Rabar, Avenue N American Kitchen & The Pantry at Avenue N, Rumford

You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily.

½ loaf (8-inch length) Seven Stars pain de mie or other quality, dense white bread, cubed
1 small loaf (4 cups) corn bread, cubed
2 tablespoons extra-virgin olive oil
1 Vidalia onion, peeled and diced
2 jalapeño peppers, seeded and diced
1 red Bell pepper, seeded and diced
2 stalks celery, diced
4 small cloves garlic, peeled and minced
1 pound chorizo, casing removed
2 ears (1 cup) sweet corn, removed from cob
2 scallions, finely sliced
8 sprigs fresh thyme, stems removed
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 teaspoons kosher or sea salt
2–3 teaspoons Tabasco, or to taste
2 tablespoons honey
2 sticks (½ pound) unsalted butter, melted
2–4 cups chicken stock

Preheat oven to 350°.

Spread cubed breads on 2 large sheet pans, being careful not to crowd. Bake until lightly toasted, approximately 20 minutes. Remove from oven and cool.

Grease a large baking dish that doubles for serving. Heat olive oil in a large sauté pan over medium heat. Add onions, jalapeños, red pepper, celery and garlic and sauté until the onions are translucent (5 minutes). Add chorizo and stir to break up into small pieces until cooked through. Add corn and scallions; sauté another 5 minutes. Add cubed bread, thyme, chili powder, paprika, cayenne, salt, Tabasco, honey and butter and toss well. Add chicken broth until desired consistency is met. Stuffing should be moist but not soupy. Check for seasoning. Spoon stuffing into baking dish and bake uncovered for 40 minutes.
Makes approximately 15 cups or 12 servings.

I know my mouth is watering… Happy cooking!

Cheers,

The Bottles Team

Gourds Galore! Italian White Wine Pairing & Butternut Squash Purée

The brisk air is coming and the holidays are closer than we want to admit, so get a jump start on those recipes and test them out now! A great side dish and accompaniment especially to Thanksgiving is Puréed Butternut Squash with Sage and Parmesan. Especially since winter squash is best from October to November.

Creamy, sweet, and earthy this butternut squash dish will go wonderfully with a nice chilled glass of Mastroberardino Lacryma Christi Bianco. Full of stone fruit, licorice and mineral notes, this well-structured Italian white will enhance the richness and hints of sage in the dish.

Butternut Squash
Modern day squash developed from the wild squash that originated in an area between Guatemala and Mexico. It has been consumed for over 10,000 years, but was first cultivated for their seeds instead of their bitter flesh. As time progressed and the squash cultivation spread, varieties with a sweeter-tasting flesh were developed and consumed specifically for their flesh.

A variety of winter squash, Butternut squash is shaped like a large pear with cream-colored skin, orange flesh ,and a sweet, nutty flavor similar to that of a pumpkin. When ripe, it turns increasingly deep orange and acquires a richer, sweeter taste. Used in all areas of the kitchen it can be roasted, toasted, puréed for soups, mashed, or used in casseroles, breads, and muffins. Butternut squash is also a great source of obtaining your vitamins this chilly season!

Mastroberardino Lacryma Christi Bianco
Located on Italy’s west Coast, Mastroberardino is Campania’s most renowned winery and has been the most important player in preserving the vinous heritage of the region. The winery was established in the 1750s by famed winemaker Pietro di Mastro Berardino, and with his family, has always searched out and resuscitated native grape varietals that phylloxera diminished. Some of these grapes include Aglianico, Falanghina, Fianco, Piedirosso, Greco and Coda di Volpe. Ten generations later they are still producing the most amazing wines with indigenous grapes and was recently appointed to reintroduce vine growing to the ancient city of Pompeii.

Translated as “tears of Christ” the story behind the name of Lacryma Christi is that when God found a corner of Heaven stolen by Lucifer, He cried and where his tears fell, there grew the grapes, Coda di Volpe, that make Lacryma Christi.

Lacryma Christi Bianco is pale yellow in color, with aromas of pear and tree fruits that are complimented by hints of white peach and licorice. The palate is full of minerality, structure, and body that makes this a very food-friendly wine.

Puréed Butternut Squash with Sage and Parmesan
Yield: 2-4 servings
Prep Time: 15 min
Cook Time: 1 hour

Ingredients
1 small butternut squash
1 Tbsp butter, melted
2 oz. crème fraiche
2 oz. grated Parmesan cheese, divided
4 – 5 fresh sage leaves
Salt and Pepper to taste

Method of Preparation

1. Preheat the oven to 400 degrees.

2. Slice the butternut squash in half lengthwise and remove the seeds.

3. Rub the insides with melted butter and season with salt and pepper.

4. On a foil or parchment lined sheet pan, lay the squash cut side down and tuck a few sage leaves into the cavity of each squash.

5. Place the squash in the oven and roast until it is very soft and fork tender, about 35 – 40 minutes. Remove the squash from the oven and set aside until it has cooled enough to handle.

6. Scoop out the flesh and place in a food processor with the crème fraiche, half the Parmesan cheese and blend until silky smooth. Add salt and pepper as needed.

7. Fill deep serving or baking dishes with the mixture and sprinkle the tops with the remaining cheese. Bake until golden brown and warm throughout, about 15 minutes.

8. Serve warm.

– By Kimberly Vroegindewey

Ferraris of the Ocean

I know, I know, another seafood and rosé post, but who could blame us. We just love them both and so we jump at the chance of pairing them together whenever we can.

It helps too that Rhode Island is overflowing with so much great seafood, just waiting to be matched with a delicious wine.

Source

Tuna

Reaching anywhere from 3 – 10 feet in length and weighing from 40 – 1500 lbs., Tuna, according to the World Wildlife Fund, would be considered the Ferraris of the ocean. They are sleek, powerful creatures that were made for speed with special swimming muscles which allow them to cruise with great effectiveness, swimming as fast as 43 mph.

An integral part to the diet of millions, they are one of the most commercially valuable fish on the market. The most popular and widely consumed form of tuna is canned, however, it is just as easy if not better to consume them fresh.

Le Caprice de Clémentine

Situated between Nice and Marseilles (one of my favorite cities), Le Château Les Valentines is a few miles from sunny St. Tropez and is more than a century old. Taken over in 1997 by the current owners, it was renamed Les Valentines after their children Valentine & Clementine, producing wines that exemplify the unique terroir of A.O.C. Côtes de Provence.

The perfect balance of what one looks for in a rosé from Provence, Le Caprice de Clémentine is made with Cinsault and Grenache grape varietals, each contributing different aspects to the wine. Delicate aromas of pink grapefruit, strawberry, white peach, and wet stone lead to a palate of good minerality and a soft finish that is accentuated by hints of strawberry.

Grilled Tuna Steaks with Spiced Vinaigrette

Yields: 4 servings
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients
Vinaigrette
2 1/2 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped
2 small garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
1/4 tsp sweet paprika
1/8 tsp cayenne pepper
1/2 cup Extra-virgin olive oil
Ground black pepper

Tuna Steaks
2 tuna steaks, about 1 lb. each
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Oil for cooking grate
1 bunch watercress, washed, dried and trimmed of stems
1 bunch flat-leaf parsley, washed and dried

Method of Preparation
1. Make the vinaigrette by whisking together the lemon juice and seasoning in a small bowl. Whisking continuously, add the olive oil in a slow, steady stream until smooth and combined. Season to taste with black pepper and set aside.
2. Prepare the grill, whether gas or charcoal, and is ready when at a medium temperature. If using a cooking grate, place it on the grill, cover with the lid and allow it to heat up for about 5 minutes.
3. Cut the tuna steaks in half to make 4 equal sized pieces, brush them with olive oil and season with salt and pepper.
4. Oil the cooking grate and grill the tuna, uncovered, until the desired doneness is reached. 4 – 5 minutes for rare and 6 – 7 minutes for medium-rare.
5. While the tuna is cooking, place the watercress and parsley in a medium sized bowl. Drizzle half of the dressing over top and toss until well coated.
6. Divide the greens evenly among the 4 plates being used, as a base for the tuna.
7. When ready, remove the tuna from the grill and place on the salad greens. Drizzle the remaining dressing over the steaks and serve immediately. Read more >

Baby Got Ribs!

Pull that grill out because we have the perfect food and wine pairing for you tonight: Grilled Spicy Citrus Ribs with Mulderbosch Rosé……yes please!

A staple to grilling and the American summer season, spareribs are a variety of pork or beef ribs that are eaten in various cuisines all around the world. Taken from the belly side of the rib cage, they are cooked either on a barbecue or open fire and are usually prepared with a dry rub or a sauce. Soaked in a brine of herbs, spice and citrus juices, these ribs are going to be so packed with juices and flavor you won’t want to put them down. Plus, it has a sweet bourbon glaze to balance out the tartness of the brine.

Source

– Edible Rhody has more great rib recipes for all your grilling desires this summer.

– For spareribs from around the world head on over at Serious Eats.

Mulderbosch Rosé
Situated in the Western Cape, Mulderbosch is one of South Africa’s top wine producing estates. Ever since the first vintage in 1994, they have endeavored to represent innovation, flair and excellence. Weighing each farming action against its impact to the vine’s environment, Mulderbosh continues to push the frontiers of winemaking and viticulture.

Crucial to their style of rosé, this 100% Cabernet Sauvignon wine is bottled early to preserve its inherent freshness. Filling the nose with aromas of blood-orange, cherry, black currant and hints of sandalwood, the palate balances nicely with the juicy fruit of cherry and watermelon. Expect a racy acidity and a persistent zesty finish.

Just like the concepts of sweet & salty, spicy & juicy also go hand in hand, which is exactly what these Spicy Citrus Ribs and Rosé accomplish. Let us know what your taste buds think! Last summer we also paired Mulderbosch Rose with Peach Barbecue Ribs.

Grilled Spicy Citrus Ribs
Yield: 4
Prep time: 3-6 hours
Cooking time: 1 hour

Ingredients
Spicy Citrus Brine
1 1/4 cups fresh orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons Kosher salt
1 teaspoon dried thyme
1 tablespoon crushed red pepper flakes

Ribs
2 racks of spareribs (about 4 lbs)
2 1/2 cups spicy citrus brine
Oil for grill
1 cup spicy bourbon syrup

Spicy Bourbon Glaze
1 cup bourbon
1/2 cup brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons butter

Method of Preparation
1. Prepare the brine by combining the juices and water in a measuring cup. You should have 2 1/2 cups of liquid, if not add enough water to reach the amount, if you have too much then discard the excess.

2. Place the liquid in a medium sized bowl and add the remaining ingredients. Stir until the salt in completely dissolved.

3. Prepare the ribs by either removing the thin membrane that lines the concave side of each rib rack or not. By removing it however it will make it easier for the brine to penetrate the meat and easier to cut when cooked. To remove the membrane, loosen it slightly with a knife and then grip it and pull away from the meat.

4. Once you have removed the membrane, cut the ribs in half and place them in a plastic ziploc bag. Add the brine to the bag and seal it. Make sure to squeeze the excess air out. Massage the brine into the ribs and place in a bowl, in the fridge for 3-6 hours.

5. While the meat is marinating prepare the bourbon glaze by heating the bourbon, sugar, salt, pepper and pepper flakes. Whisk in the butter until melted and set aside. This glaze can be refrigerated for up to 2 weeks.

6. When it comes to preparing the grill, set it up for indirect heat. This means that if you are using a gas grill heat it to 300-325 with the middle burners turned off for a 3 or 4 burner grill. For a 2 burner grill leave one of them off. For a charcoal grill use 3-4 lbs of briquets pushed to one side and place an aluminum disposable pan underneath where the ribs will be to catch the drippings and keep your grill clean.

7. Once marinated, remove the ribs from the bag and pat them dry with a paper towel. Brush the grates with olive oil and place the ribs on the side of the grill away from the heat source. Cover the grill. If using a gas grill, lower the burner to maintain the 300-325 temp, for a charcoal grill cover it so the air vent is over the ribs and adjusted to reduced air flow.

8. After 20-25 minutes, flip over the ribs. After another 15-20 minutes, check the ribs for doneness by using a meat thermometer. They are ready at 155 F, but you want to start applying the glaze when they are about 145 F.

9. Brush the ribs with the glaze, turning & basting them until the syrup has all been used up. When a thermometer stuck into the thickest part of the ribs reads 155 F, remove them from the grill and serve with a glass of the Mulderbosch Rosé. This recipe is modified from here.

By Kimberly Vroegindewey

The 6,000 Year Old Vegetable

It’s grill season! Oh the glorious dishes to make, wine to drink, and memories to be made. If you are a big fan of hearty greens like kale, collards or broccoli rabe, then bok choy is for you. Once you try this vegetable, you’ll wonder why you’ve never had it before. Perfect for the season and very versatile, bok choy is a must for your summer ingredient list, along with the expansive palate of Montinore Borealis, a white wine blend.

Bok Choy (BAHK-Choy)
One of the staple mainland crops in China, Vietnam, and the Philippines, bok choy has become popular in western culture for its sweet and succulent nutritious stalks. Literally translated as white vegetable, it is one of the most nutrient dense foods in the world. Packed with calcium, folate and vitamins A, C, and K. Eaten raw in salads or cooked in stir-fries and soups, bok choy is a very versatile and flavorful vegetable that goes perfectly with the broad palate of a glass of Montinore Borealis.

– For some reading material, Edible Rhody wrote an article demystifying the cabbage.

– Check out Farm Fresh for a list of farms to get some fresh bok choy

– For more fun and creative recipes take a gander at Serious Eats

Montinore Borealis
Established in 1982, Montinore Estate is a Certified Biodynamic & Organic wine producer situated at the northern end of the Willamette Valley appellation. Creating wines that are crafted for the dinner table, built with structure and are fresh and lively; they believe that exceptional wine is born of a sustained marriage of soil, climate and artful stewardship.

Perfect for that slightly sweet and flavorful bok choy, the Borealis is a wine that covers the full fruit spectrum. A blend of grapes with amazing profiles, the nose is filled with aromas of peach, yellow apple, pineapple and citrus with hints of cut hay and fresh flowers. Soft on the palate with a hint of sweetness the expression is filled again with flavors of peach, pear and citrus followed by a crisp acidity and long finish. Doesn’t that just sound delicious? For more vegetable and wine pairings, check out our post from last year for Sauvignon Blanc & Arugula or Radishes & Pinot Gris.

Hot and Sour Bok Choy
James Mark, chef, north
Featured in Edible Rhody Magazine

This dish is all about a balance of flavors and texture – the char of the bok choy, the sweetness of maple syrup and the sourness of tamarind. Puffed rice and fried garlic add a crunchy texture to the half raw, half charred Chinese cabbage. We get our book choy from White Barn Farm or Freedom Foods Farm. The other ingredients are easily sourced at any local Vietnamese/Cambodian or well-stocked market.

6 heads young bok choy, quartered
1 tablespoons cooking oil
1 pinch kosher or sea salt
2 tablespoons tamarind juice
1 teaspoons coriander seed, crushed
1 tablespoon maple syrup
1 tablespoon toban djan (Chinese chile bean sauce)
1 piece puffed rice cake, crushed
1 piece scallion, sliced thin
1 heavy pinch fried garlic (store bought or homemade)
1 turns freshly ground black pepper

Heat cast-iron or other heavy bottomed skillet until it is very hot. Add the bok choy without oil and let it char. Once the bok choy has blackened slightly, add the oil. (It will smoke a bit, so open a window.) Season with a heavy pinch of salt.

Add the vinegar, tamarind, coriander, maple syrup, and toban dan and let it cook for 30 seconds. Place the cabbage on a warm serving plate, and top with puffed rice, scallion, fried garlic and black pepper. Serve immediately. Serves 2 or 4.

By Kimberly Vroegindewey

A Sunny Day in Italy

Spring is finally in the air and the flowers are blooming. What better way to enjoy the warmer nights than with a light dessert and a glass of wine? Ricotta is not technically a seasonal item, but it is made locally by Narragansett Creamery. Ricotta cheese is creamy, delicious, and versatile. We suggest pairing this Lemon Ricotta cake by Edible Rhody with the sweet, complex palate of Tintero Moscato d’Asti.

Photo by Narragansett Creamery

Ricotta Cheese

Ricotta, meaning re-cooked, is actually made from whey protein and is a perfect cheese for those with milk allergies. Dating back into Latin and Mediterranean history, Ricotta cheese is believed to have been created in the Roman countryside as travelers extracted cheese from buttermilk over open fires. Creamy white in appearance with a slightly sweet taste, Ricotta cheese is a very versatile product that is used in all areas of Italian cooking, from making lasagna to the filling of cannolis.

Check out the Narragansett Creamery website for a list of markets and farms to find their Ricotta Cheese and other products.

Tintero Moscato d’Asti Sori Gramella

First bottled just after the beginning of the World War I, Tintero was started by a Frenchman named Pierre Tintero who came to Piedmont, Italy, to find work. Located in the heart of Asti, 20 of the winery’s 30 hectares are planted with the Moscato grape, of which the Sori Gramella parcel is the largest. Planted on a buried limestone amphitheater and with a southern facing slope, the grapes receive long hours of sunshine, which results in a delightfully fizzy, complex and slightly sweet wine. Pairing perfectly with desserts, try the Moscato d’Asti with this Lemon Ricotta Cake from Edible Rhody to balance the tartness of the lemons with the sweet nature of the wine.

Lemon Ricotta Cake

Susan VandenBerg, owner/pastry chef, The French Tarte, Pawtucket

This delicious cross between cake and custard is reminiscent of a sunny day in Italy, and the perfect ending to a spring meal.

½ cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs, separated
1 cup whole-milk Narragansett Creamery ricotta
Grated zest of 3 large lemons
2 tablespoons fresh lemon juice, divided
½ cup confectioner’s sugar
Whipped cream (optional)
Fresh berries (optional)

Preheat oven to 325°. Grease an 8-inch round cake or springform pan and line bottom with parchment paper, trimmed to fit. Whisk flour, baking powder and salt in a small bowl. Set aside. With an electric mixer, cream the butter and sugar at high speed until light and fluffy. Add egg yolks, ricotta, lemon zest and 1 tablespoon lemon juice, and blend on medium speed until smooth. Add in the flour mixture and mix on low speed until combined.

In a small bowl, whisk the egg whites until soft peaks form. Gently fold into the batter. Pour batter into prepared pan, smooth top, and bake on a lined sheet pan for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before turning onto a wire rack, and then cool completely.

For the glaze, combine confectioner’s sugar and 1 tablespoon lemon juice. Warm for 5–10 seconds in a microwave and pour on top of the cooled cake.

Serve with whipped cream and fresh berries. Serves 6–8 for dessert.

Fiddleheads: The Most Highly Sought-After Spring Vegetable

It is officially Spring! What better way to celebrate than with Fiddleheads, a vegetable that is only harvested for about two weeks. Fiddleheads have a flavor profile similar to asparagus and spinach, and we suggest pairing these short lived vegetables with a light, dry, and refreshing wine, Grüner Veltliner.

Fiddleheads

Named fiddleheads because they resemble the scroll of a stringed instrument, they are the furled fronds of a young fern. Though wild and technically a fern, they are picked young for use as a vegetable. A regional delicacy in New England, Quebec, Ontario and the Maritimes, fiddleheads are rich in iron and potassium with antioxidant properties. Fiddlehead patches are found in forests along the flood plains of rivers, and their locations are a closely guarded secret because of their limited harvest.

– Check out Farm Fresh for where to get these vegetables during the two weeks they are harvested.

– Fiddleheads in Rhode Island are in season from mid-April to mid-May.

– For some more information on Fiddlehead Ferns and other Edible plants in New England check out Native Plants and Wildlife Gardens

Dürnberg L&T Grüner Veltliner

Located in the heart of the Austrian wine quarter (Weinviertel), the ancient wine village of Falkenstein is home to the Weingut Durnberg and their L&T Grüner Veltliner. Weingut Durnberg is at the forefront of a “new Weinviertel style,” with an emphasis on freshness and cool acidity. Winemaker Christoph Körner knows how to bring out the beautiful natural spiciness of the vines in the wine with a clear power of fruit and attractive harmony. Light and dry, this Grüner Veltliner is the perfect wine to pair with Fiddleheads. Its refreshing and easy to drink palate of grapefruit and green apple balances well with the fresh, grassy taste of the vegetables. Grüner Veltliner also pairs very well with Asparagus and other bitter vegetables.

Lemon Risotto with Asparagus and Fiddlehead Ferns

Servings: 4 to 6
Source: The Kitchn

Ingredients:
1½ cups fiddlehead ferns
1½ cups asparagus tips
3 tbsp butter
1½ tsp extra-virgin olive oil
2 large leeks, no dark green parts, diced
2 scallions, white parts only, minced
1 clove garlic minced
2 cups arborio or risotto rice
1/2 cup dry white wine
approximately 5½ cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Method of Preparation:
1. Prep the vegetables, ready a large bowl of ice water and bring a medium sized pot of water to a boil.

2. Wash the fiddlehead ferns thoroughly and then rub them with a kitchen towel to remove any of the brown paper-like chaff. Cut off all brown tips and blemishes and then rinse again.

3. Blanch both the asparagus and fiddlehead ferns for about 2 minutes by placing them in the boiling water and then once they are bright green, transfer them to the ice water to stop them from cooking.

4. Heat the broth to a simmer and then cover and keep warm over medium-low heat.

5. Heat the oil and 1½ tbsp of butter in a large heavy-bottomed pot over medium heat. Add the diced leeks, scallions and garlic and sauté about 5 minutes, until almost translucent.

6. Add rice to the pot and stir continuously until the grains are translucent at the edges but opaque in the center.

7. Add the wine, and stir until it is almost completely absorbed.

8. Add the warm stock cup by cup, stirring until the rice has absorbed nearly each cup before adding the next cup.

9. When the rice is almost done, about 15 minutes, stir in the blanched and drained vegetables and the lemon zest. Stir in the last 1/2 cup of stock, cheese and remaining butter.

10. Serve immediately.

*Fiddlehead ferns have a toxin that can cause stomach distress when eaten raw. The health department recommends cooking them for 10 to 15 minutes you may wish to add the fiddleheads to the risotto earlier than the asparagus to give it some extra cooking time.

Cheers!
Kimberly Vroegindewey

Veggie Flatbread & Wine

Fresh vegetables! Pairing wines with light spring veggies can be tricky, but we’ve taken the guesswork out of deciding. Try this Grüner Veltliner, Albariño, or Rosé wine with your spring veggie dishes, like this fabulous Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread from Edible Rhody magazine. Visit us and look for our spring wine display!

Anton Bauer ‘Gmörk’ Grüner Veltliner, 2013, Wagram, Austria

If you haven’t had Grüner Veltliner – this is the one to try. On a whole, Grüners are crisp and light and typically have a beautiful ripe apple and gooseberry duality – much like the fight between good and evil, light and dark, ying and yang. This wine has that simultaneous duality between ripe and tart fruit, but is studded with loads of mineral and white pepper. Try it with the notoriously difficult to pair with asparagus or Fiddlehead Ferns in butter. OMG! $15.99

Burgans Albariño, 2011, Galicia, Spain

A perfect springtime wine! This Albariño from the northwest corner of Spain, is a classic example of what to expect from the grape: light, bright and refreshing. Aromas of pineapple, mango and white flowers bound out of the glass. In the mouth, the wine is supple and round with juicy tropical fruit flavors and a bracing note of lemon zest. Really great with fresh assertively flavored spring veggies. And for sitting outside while watching the daffodils bloom, of course. $12.99

Château Les Valentines ‘La Caprice de Clémentine’, 2012, Provence, France

We LOVE Rosé – the color is so beautiful and they go with everything. Made from red grapes, it still has some nice body but with fresh light berry and herb flavors. Clémentine Rosé is light and delicate with an elegant, fresh and lively nose with flavors of tart raspberry/strawberry and a little bit of wild herbs. Great with cheese, mushrooms and veggies – like the Flatbread recipe from Edible Rhody! $14.99

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

PRINT THIS RECIPE >

David Sturgeon, chef/partner, Stoneacre Pantry, Newport

I like to cook this flatbread at home with my wife because it is fun, fresh and hands-on. Change the toppings in accordance with the seasons.

Dough:
1¼ cups warm water
1 tablespoon honey or agave nectar
1 package dry yeast
Extra-virgin olive oil
Kosher or sea salt
¼ cup milk
4 cups sifted all-purpose flour, plus more for dusting

Roasted Garlic Ricotta:
1 head garlic
Extra-virgin olive oil
Freshly ground black pepper
1 cup Narragansett Creamery ricotta cheese

Ramps and Wild Mushrooms:
1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
4 cups hen of the woods or oyster mushrooms, roughly chopped
Freshly chopped rosemary (optional garnish)
Red pepper flakes (optional garnish)

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5 to 10 minutes). Stir in 1 tablespoon olive oil, 2 teaspoons salt, milk and 3 cups flour.

Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour.

Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic.

Preheat oven to 350°.

Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 teaspoon olive oil. Season to taste.

Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 tablespoon olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 tablespoon olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste.

Final Assembly:

Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot.

On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat. Serves 6 as an appetizer.

Drink | A Wine, Beer & Spirit Blog by Bottles

A blog by Bottles in Providence with cocktail recipes, party ideas, and everything wine, craft beer, and spirits