100 Perfect Pairings: Small Plates to Serve with Wines You Love
Jill Silverman Hough
Format: PDF / Kindle (mobi) / ePub
100 Perfect Pairings shows you how to spice up your anytime gatherings with delicious, creative small plates that make perfect companions your favorite wines. For anyone who ever wished that they had more options to go with their Chardonnay or Merlot than just a cube of cheese, this book presents 100 cosmopolitan, yet accessible recipes that put typical finger foods to shame.
From food writer and recipe developer Jill Silverman Hough, this book is packed with enticing appetizer options like Green Apple Caesar Salad and Peppercorn-Crusted Tuna. Organized by common wine varietals and illustrated with 40 lush color photos, 100 Perfect Pairings makes it a snap to match the perfect appetizer with your favorite wine.
- Includes 100 sophisticated and satisfying recipes without fancy jargon or hard-to-find ingredients
- Packaged in a small format that makes it perfect for gifts and for taking with you when you shop for food and wine
- Offers pairings for perennial favorites like Chardonnay and Merlot, as well as lesser-known varietals like Voignier and Gewurtztraminer
Whether pairing with a white, a rose, or a red, 100 enticing recipes offer exciting alternatives to the run-of-the-mill cheese plate.
if it’s that popular, it couldn’t possibly be cool. But I think Chardonnay is totally cool. Because I love Brie and avocados and roast chicken and crab—and similarly rich and weighty foods—and a rich, weighty wine like Chardonnay is perfect for pairing with them. That said, styles of Chardonnay can vary widely, from crisp and refreshing to buttery and soft—and everything in between. But my experience is that as long as you match Chardonnay’s weight with richness in your food, it doesn’t
richness to a dish you’ll be pairing with Viognier. Try cream, butter, mayonnaise, soft cheeses, and even toasted nuts. But a word of caution: Be careful with acidity or bitterness. Too much can wash out the fruit and accentuate a steely, austere quality that Viognier can sometimes have. other nuances Once you have a pairing that’s working on the basis of sweetness, acidity, weight, and intensity, you can start playing with subtler nuances. Some of the subtle flavors that you
minutes per side. Transfer the chops to a plate and set aside. • Return the skillet to medium heat and add the apple and shallots. Cook, stirring occasionally, for 1 minute. Add the apple juice, vinegar, soy sauce, and remaining 4 star anise and scrape up any browned bits on the bottom of the skillet. Return the pork to the skillet, nestling it in the liquid, and reduce to a simmer. Cover and cook until the pork is just cooked through, about 4 minutes. • Transfer the pork to a platter
crème fraîche, and cream. Stir in the cheese, chiles, and salt. Stir in the bell peppers and onions. • Carefully remove the foil and weights from the shell (leave the oven on). Pour in the egg mixture and bake until the top is golden and the center is set, 40 to 45 minutes. Let the pie stand for 10 minutes before slicing and serving. tex-mex turkey meatloaf with corn salsa A happy twist on the usual, this meatloaf is especially good in the summertime, when peak-of-season corn and
Transfer the filets to a platter or plates and let them rest, loosely covered with foil, for 5 minutes. • Meanwhile, add the olive oil to one of the skillets and warm it over medium-high heat (remove the other skillet from the heat). Add the shallots, rosemary, remaining 1⁄2 teaspoon of salt, and remaining 1⁄4 teaspoon of pepper and cook, stirring occasionally, until the shallots are tender, about 1 minute. Stir in the wine and 1 cup of the blackberries, scraping up any browned bits on the