Tag Archives: cheese and wine pairings

Hudson Valley Cider pairing with Maille mustard Rarebit

My fridge is often filled with remnants of current projects, tastings and swag scored from recent events I’ve attended. Often these ingredients come together to create a impromptu meal on those late nights after work when I’m just too tired to shop for dinner.

Bad Seed Bourbon Barrel Aged Cider

Bad Seed Bourbon Barrel Aged Cider

Having recently finished a cider project I’m still swimming in delicious offerings, my favorites being the barrel aged beauties from Bad Seed Cider in Highland, NY. Bad Seed’s Bourbon barrel aged cider has just enough of a whiskey edge to appeal to my spirit loving side while being a stellar choice in cider. A bit edgy, and full of flavor, yet dry with a fabulous long finish. Pouring myself a glass after a long night I pondered what I could come up with to accompany it. Well apples and cheddar are a natural right?

Using some English Cheddar left over from a recent tasting, and a bit of Maille mustard I’d acquired at an event to launch Maille’s new NYC location in the Flatiron in NYC, I whipped up one of my childhood favorites with a few updates, Rarebit.

Rarebit is often made with dark beer and dry mustard but this version uses cider and Maille Dijon for a tasty twist. Maille makes a number of different mustards that could work in this dish but I prefer the original. The apple flavors play well with the spicy Dijon and salty, savory cheddar.

Rarebit, a tasty, satisfying snack!

Rarebit, a tasty, satisfying snack!

I love Rarebit as a midnight snack especially when evening stretches into night and, usually, when overindulgence in alcohol has taken place. Rarebit is also good in the afternoon, as a light supper with a green salad and  is made in a jiffy as it can be made in advance, save for the final toasting. To get it just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.

Rarebit with Cider and Maille Dijon

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 tablespoons Maille Dijon Mustard
  • 1/2 teaspoon cayenne, or to taste
  • 1 1/2 cup Bad Seed Bourbon barrel aged cider
  • 2 tablespoons Worcestershire sauce, or to taste
  • 1 pound extra sharp white English Cheddar, Double Gloucester or other English cheese grated
  • 4 to 8 pieces lightly toasted bread
  • 1 tablespoon finely chopped scallions

 

  • 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in cider and Worcestershire sauce.
  • 2. When mixture is uniform, turn heat to low and stir in cheese and scallions, again stirring until smooth. Remove from heat and pour into a heatproof container to set (you can refrigerate for up to a day at this point).
  • 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
  • Enjoy

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Filed under cheese pairings, cocktail recipes, Food and Wine Porn, irish cheese, NYC recipes culture, whiskey pairings, wine and food culture, Wine Pairing Recipes

Tunworth, a guilty English pleasure

It’s a good idea to cheat on your regular cheesemonger from time to time. Some cheeses are imported in very small quantities and may just be available at one or two small specialty shops, or not in your usual haunt. This is how I discovered one of my new favorite cheeses, Tunworth, an English guilty pleasure! Available at Brooklyn Larder in Park Slope (a dangerous place for any gourmet), Tunworth’s bloomy rind encases a delicious runny paste with a mushroomy savory note. Similar to Camembert it has a slightly sweet finish and nutty undertones.

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Tunworth is made by Hampshire Cheeses, founded in 2005 and owned by Stacey Hedges and Charlotte Spruce.

Stacey, originally from Sydney Australia, had worked in a cheese shop long before she and  her English husband settled with their three young children in rural Hampshire. She found herself thinking fondly of her cheese shop days, missing the inspiration that the little store gave her, before long Stacy began making her own cheese at home.

It soon became clear that she would need a purpose-built creamery to fulfil her dream. With encouragement from the owner of Neil’s Yard Dairy she was soon making this cheese from pasteurized cow’s milk dream that has won a world cheese award and  in 2006 was voted Britain’s Supreme Champion Cheese at the British Cheese Awards beating more than 800 other cheeses. No small accomplishment for sure!

ridge

I’d suggest pairing with one of England’s best fizzy wines, Ridgeview Estate Cavendish, a blend of Chardonnay, Pinot Noir and Pinot Meunier. A sparkling wine from England, you ask? Partly an effect of global warming and the chalky terroir of Southeast England, this stellar bubbly shines next to others outside of Champagne. The vineyards are located in the South Downs of Sussex, part of a region that shares the same limestone ridge with Champagne.

 

 

 

 

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Toast to spring with “The Ring,” a bubbly with a love story

A bubbly with a love story......

A bubbly with a love story……

At a recent bridal event I was asked to find a South African bubbly to start the party. This bubbly called “The Ring” was a huge hit. Tasty, under $25 and a bubbly with a love story behind it makes it the perfect wine to serve at any bridal event, proposal or as a wedding toast! The first vintage was also the first wine made by vintner Philip Jonker, who fell in love as it aged for three years. It was first served at his wedding and christened “The Ring” to celebrate his marriage.

South African sparkling wines made in this traditional bottled fermented method are labelled as Method Cap Classique to comply with European Union regulations protecting the term “Champagne.” This 100% Chardonnay does not disappoint and at this price can be served to brighten any day! Its flavors of golden apple, a tinge of honey and melon make it the perfect wine to toast to warm sunny days ahead. Serve with creamy, bloomy rind cheeses for the perfect pairing.

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Filed under cheese pairings, Sparkling wine, Wine Education

Mac and Cheese: A comforting, soul satisfying cheese and wine pairing

mac and cheese recipe

Creamy, dreamy, gooey goodness. The best mac and cheese recipe ever!

There are a millions ways to make mac and cheese, but for me there is nothing as tasty as my version made with an easy béchamel sauce, layered with a blend of cheeses and baked with a crispy parmesan/cracker topping. Based on an old family recipe this is no designer noodles tossed in lumpy cheese sauce or hipster variation studded with peas, bacon or kale chips. It’s the real deal, hearty Southern style with loads of divine shredded cheese oozing into every crevice of the elbow macaroni (the only pasta that should be used to make this) and baked till the top is crunchy and browned.

It’s a favorite dish I remember from childhood, a big food hug that makes me smile as I savor each fork-full  filled with down home goodness. No bells, whistles or fancy trappings, yet one of the most soul satisfying meals that makes an appearance again and again on my table. Also, it’s the dish I’m asked to bring to every family gathering or potluck.

For pairing try a lightly oaked Chardonnay with just a touch of spice and apple flavor, my favorites hail from the Burgundy region of France. The best ones have just enough acid to cut through the decadent richness of the dish while their rounded fruit flavors complement the notes in the cheeses. Think of apple pie and cheddar cheese, one of the best food pairings ever created!

My picks!

Maison B. Perraud Saint-Veran 2012, (Burgundy, France)

This is a Chardonnay for people who don’t like Chardonnay. It’s rich and round, but, without the excess vanilla and spice sometimes found in new world Chardonnay. Made from 50 year old vines grown in clay soil it has a medium body with just a touch of nutty flavors and baked apple notes.

Maison Champy Bourgogne Chardonnay 2012, (Burgundy, France)

Slightly creamy and buttery without over doing it. Food friendly, afforadle and incredibly delicious!

Best Mac and Cheese recipe –

Bake till browned and bubbly for best mac and cheese ever!

 

Serves 6 as main dish

6 tablespoons butter

4 tablespoons flour

1 pint light cream

3 pints whole milk

10 oz. extra sharp white Cheddar shredded, if you want to use an artisan cheese try an English cloth bound cheddar

5 oz. Gruyère shredded

5 oz. aged Gouda shredded, Old Amsterdam or Beemster are best

1/2 cup finely shredded Parmesan Reggiano

1/2 cup bread crumbs

1 cup crushed butter crackers, ritz or your favorite

1 teaspoon white pepper

salt to taste

2 teaspoons Coleman mustard

1 box elbow macaroni, cooked al dente

Cook elbow macaroni al dente, rinse in cold water, drain and set aside. In medium sauce pan melt 4 tablespoons of butter on low flame, add flour and stir till smooth. Slowly add milk and cream whisking to prevent lumps. Add white pepper, salt to taste and mustard to sauce and cook on low flame till thickened, whisking to keep lumps from forming so sauce is smooth. If sauce is to thick add a little additional milk. Set sauce aside, preheat oven to 375 and prepare for assembly.

Toss cheddar, Gruyère and gouda in large bowl. Ladel enough sauce into 9 by 13 inch pan to cover bottom well. Add a thin layer of macaroni, shredded cheese and repeat till you have a bit of room on top. Melt remaining 2 tablespoon of butter and add to breadcrumbs, crushed crackers and parmesan cheese in medium bowl. Spread breadcrumb mixture on top evenly and loosely tent pan with foil. Bake for 40 minutes in preheated oven, remove foil and bake for an additional 20 minutes or till browned and bubbly. Remove from oven, let cool for 5 minutes and enjoy!

 

 

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Filed under cheese pairings, Wine and Cheese Pairings, wine and food culture, Wine Pairing Recipes

When it comes to food, is your wine destined to be a loner or a socialite?

Roast Chicken with a savory, silky sauce...

Roast Chicken with a savory, silky sauce..

Often when I write about a particular wine and include a pairing recipe the responses are varied. Some are seeking out info on where to purchase the exact wine mentioned, others are just interested in trying a new wine from a grape or region they haven’t explored before with a dish to complement it. Regardless, based on search terms used to direct readers to my little corner of the blogosphere it seems that interest in exploring new flavors and food and wine culture is growing.

A recent post by wine writer Robert Joseph got me thinking about how the general population perceives food and wine matching in relation to wine sales. Pictures depicting wine and food together are rare in print ads, wine guides and shelf talkers. More often than not instead of conjuring up images of enjoying wine with a splendid meal and friends the visuals include steel tanks, sexy babes or lush, green, rolling vineyards. Considering that wine is still served with both lunch and dinner in many cultures I find this puzzling. Do vintners and their marketing teams think the image of food will compete with product branding or confuse the consumer? With many people still intimidated by merely selecting a wine wouldn’t the helpful suggestion on what to serve it with be a better choice than half naked women?

It can be hard to nudge someone out of a wine rut, fear has kept many drinkers more comfortable to just purchase that old stand by. Why not take a leap and help them out with a more user friendly approach?  It doesn’t have to be a suggestion that requires an arsinal of exotic spices, a sous chef or fine china. Traditional or regional pairing suggestions/recipes have been around for centuries, many feature basic techniques that could lead to creative culinary exploration! A little guidance never hurt anyone.

Vintage Peche Advertisement

Vintage Peche Advertisement

In many cultures, not so long ago, even children would be served a small taste of a regional wine with dinner. When I was training as a chef two of my mentors were old school Europeans, one from Northern Italy the other a Frenchman who included as much wine into his recipes as he drank daily. Routinely they argued over what wine to serve with each dish but one belief they both shared was that wine was in fact as much a part of the meal as the meal itself. They even went so far as to suggest that wine was food, thinking of it like a finishing sauce that tied together the delicious flavors and aromas of each meal they prepared. For me a major part of wine enjoyment is inexplicably tied to food, sure I enjoy certain wines on their own but the sage advise of these two culinary curmudgeons, reluctant to show a women  around the kitchen will always stay with me.

So, I ask you? Does the average home cook seek guidance on recreating food and wine matchings for their daily meal or is it something reserved for special evenings? When shopping in your local wine store are you more likely to try a new wine if photos of pairing suggestions or recipes to pair with a fairly easy meal were provided? Are there any factors in relation to food that would sway your decision when making a wine selection or do you just wing it?

Below are some vintage ads I found in my culinary collection. It seems wines featuring food suggestions are most often illustrations.

Cheers,

Wendy

California Wine Commission

California Wine Commission

 

Bolla wine and food 1970's

Bolla wine and food 1970’s

 

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2013/02/12 · 2:35 am