Matching Food and Wine
Beef, : Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Brunello
Cheeses Ceddars:, Merlot, Cabernet Sauvignon
Cheeses Swiss, Gruyere: Pinot Noir
Cheeses Blue, Sauternes, Sherry
Cheeses Amembert, Brie: Chardonnay, Champagne
Cheeses Parmigiano, Romano: Chianti, Barolo, Sangiovese, Sherry, Port
Chicken : Chardonnay, Pinor Blanc, Zinfandel, Merlot
First course : Chardonnay, Champagne
Fish : Chardonnay, Sauvignon Blanc, Pinot Grigio, fruity reds
Lamb :Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Chianti, Barolo
Ostrich : Beaujolais, Zinfandel, Riesling, Chenin Blanc
Pasta : Reds
Pork : Merlot, Zinfandel, Beaujolais, Dolcetto
Turkey : Beaujolais, Zinfandel, Riesling, Gewurztraminer, Chenin Blanc, Pinot Noir
Veal : Cabernet Sauvignon, Pinot Blanc, Barolo, Brunello, Chianti, Syrah
Vegetarian : Any of the above !
Matching Wine & Appetizers
If The Appetizer is
Salty & Creamy : Light-to-medium bodied fruity whites or Champagne
Meaty & Creamy : Medium-bodied fruity reds with soft tannins
Sweet & Spicy: Fruity, dry whites
Smoky & Tangy Light-to-medium bodied reds
Sweet & Pungent : Young, light-bodied fruity rose, whites or reds
Salty & Crunchy : Crisp, dry sparkling wines
Spicy & Creamy : Sharp, young, light-to-medium bodied fruity whites or reds
Drinks After Dinner:
Serve brandy, port or liqueur with after-dinner coffee. Port may also be served earlier with the cheese.
Traditional liqueurs include: Apricot brandy: Sweet brandy flavored with apricots.
Baileys Original Irish Cream: A blend of Irish cream, fine spirits and Irish whiskey.
Benedictine: Named after the French monastery where it originated. A liqueur, brandy-based, flavored with herbs
Chartreuse: A sweet green or yellow liqueur made by Carthusian monks.
Cointreau: A brand of orange-flavored liqueur.
Crème De Menthe: Mint liqueur.
Drambuie: A Scotch-based liqueur.
Grand Marnier: Orange liqueur.
Southern Comfort: Based on bourbon whiskey and flavored with orange and peach.
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I
Lemon Chiffon pudding
INGREDIENTS
3 1/2 tablespoons all-purpose flour
2/3 cup sugar
2 tablespoons butter, softened
3 tablespoons lemon juice
2 egg yolks, beaten
2/3 cup milk 2 egg whites
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish. Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
Lemon Chiffon pudding
INGREDIENTS
3 1/2 tablespoons all-purpose flour
2/3 cup sugar
2 tablespoons butter, softened
3 tablespoons lemon juice
2 egg yolks, beaten
2/3 cup milk 2 egg whites
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish. Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
The Meyer Lemon
Botanists believe this relatively new lemon
family member is a cross between a lemon and an orange. It's named after F.N. Meyer who in 1908 imported it into the United States from China where it's been grown for centuries. Meyer lemons have a rounder shape and smoother skin than common commercial lemons; their color ranges from deep yellow to yellow-orange. The aromatic juice is available from November through May in specialty produce markets and some supermarkets. Choose firm fruit that's heavy for its size. Refrigerate in a plastic bag for up to 2 weeks.
Botanists believe this relatively new lemon
family member is a cross between a lemon and an orange. It's named after F.N. Meyer who in 1908 imported it into the United States from China where it's been grown for centuries. Meyer lemons have a rounder shape and smoother skin than common commercial lemons; their color ranges from deep yellow to yellow-orange. The aromatic juice is available from November through May in specialty produce markets and some supermarkets. Choose firm fruit that's heavy for its size. Refrigerate in a plastic bag for up to 2 weeks.
I
Lemon Bars
INGREDIENTS
2 cups all-purpose flour
2/3 cup confectioners' sugar
1 cup butter
2-3/4 egg whites
1 cup white sugar
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/3 cup lemon juice
DIRECTIONS
This recipe makes 30 Bars!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together the 3 cups of flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 15 minutes. In a smaller bowl, stir together the egg whites and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust, then sprinkle the remaining crust mixture evenly over the top. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.
Lemon Bars
INGREDIENTS
2 cups all-purpose flour
2/3 cup confectioners' sugar
1 cup butter
2-3/4 egg whites
1 cup white sugar
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/3 cup lemon juice
DIRECTIONS
This recipe makes 30 Bars!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together the 3 cups of flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 15 minutes. In a smaller bowl, stir together the egg whites and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust, then sprinkle the remaining crust mixture evenly over the top. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.
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