Popovers with Ham & Asparagus … Nicely Paired with a California Red

Pairing: Popovers Stuffed with Ham and Asparagus Paired with NV Marietta Cellars Old Vine Red

Food:  There is always a bit of ham and asparagus left from our special Easter dinner. But never any leftover popovers of which every crumb and morsel is gobbled up before anyone gets up from the table. Well … guess we’re going to have make some more … what a hardship! We like to make them jumbo-sized using a larger muffin tin to bake them in. Easy to make … thoroughly beat up 3 eggs and a cup of milk until light and frothy, add a cup of sifted flour and 1/2 tsp salt, then beat them some more (vigorously!). Then let stand on the counter for at least an hour. Generously butter each cup of the muffin tin you plan to use, putting water in any cups you plan not to put any batter in. Heat up the muffin tin in a 400F oven. Remove from the oven, pour the batter into the hot tin and bake at 400F for about 25 minutes until brown and puffed up. While the popovers are baking, mix up a béchamel sauce with some cheese and add some ham and asparagus pieces. Open up the popovers, ladle some of the mixture into the popovers and dig in. We served ours with potatoes dauphinoise. Good stuff!

Popovers
Huge Popovers! Fresh Out of the Oven
Popovers with Ham & Asparagus Cream Sauce
Filled with Ham/Asparagus Cream Sauce

Wine:  One of our favorite wines to serve with ham is Zinfandel. The Marietta Cellars Old Vine Red is predominantly Zinfandel, but blended with Petite Sirah, Syrah, Barbera and Montepulciano (your classic “everything but the kitchen sink” blend). Marietta Cellars uses grapes harvested from vineyards scattered throughout Sonoma and Mendocino Counties. Multiple generations at Marietta Cellars have perfected the art of making great blended red wines. And at an amazing price … about $12.

Marietta Cellars Old Vine Red

Tasting Notes:  A beautiful shade of garnet. A nose of rich earth and black currant. A wonderful complex palate with layers of black and red raspberries, black currant, leather, black pepper and other spices. With each sip, a new flavor moves to the front. But the myriad of tastes does not overwhelm the food. The wine makes an excellent companion.

Other Wines That Pair Well with Popovers and Ham/ Asparagus Cream Sauce:  Pinot Noir (Oregon), Chardonnay (California), Syrah (Washington), White Burgundy (France)

Other Food That Pairs Well with Zinfandel-based Blends:  Grilled Chicken or Pork, Baked Ham, Hamburgers or Hot Dogs Cooked Over an Open Fire

Read About:  https://www.winemag.com/2017/06/06/how-generational-change-is-driving-marietta-cellars/

A Source:  www. klwines.com

 

 

 

 

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Tourtiere paired with a Rhone-style South African Red Blend

Pairing:  Pork Tourtière paired with 2011 Boekenhoutskloof The Wolftrap Red Blend

Food:  Tourtière is a pork pie traditionally eaten in French Canada in winter, often on Christmas  Eve. It’s origins can be traced back to 14th Century France. Our recipe is from Craig Claiborne’s 1971 classic New York Times International Cookbook. A wonderful explanation of the dish can be found here. It calls for ground pork, pork or chicken stock, onion, garlic, cloves, cinnamon. savory, and a bay leaf. All wrapped up in a flakey, savory pastry. We’ve served it here with roasted vegetables (carrots, parsnips, and squash), pickled beets, and assorted relishes (maritime chow and mustard pickle). Hint: Make the Tourtière ahead of time, freeze it for a few days or weeks, then thaw it and bake it. It’s even better that way!

tortiere

Wine: This Rhône-styled red blend is from the Boekenhoutskloof Winery located in the stunningly beautiful Franschhoek Valley near the Cape of Good Hope in South Africa. For those readers unfamiliar with South African vineyards, there is some fabulous wine coming from there … most notably Chenin Blanc, Sauvignon Blanc, Chardonnay, Pinotage, and several excellent red blends. The Wolftrap is a blend of Syrah (65%), Mourvedre (32%) and Viognier (3%). Viognier is actually a white wine. The folks at this winery are borrowing a technique from the northern Rhône in France where vintners there  combine a little dollop of Viognier with their Syrah to make their world-renowned Hermitage and Côte Rôtie wines. And the addition of the Mourvedre creates a dynamite blend.

the-wolftrap-smvô

Tasting:  The strong presence of Mourvedre in this wine brings out a real earthiness that complements very well the spices in the Tourtière. On the nose, one gets leather and blackberry, along with a plethora of earth smells. The tastes of forest floor, earth and tobacco vie with the flavors of blackberry, allspice, and cinnamon. What a great tasting wine … and less than $15.

Other Wines That Pair Well with This Food: Beaujolais, Gewürztraminer, Pinot Noir, Riesling, Tempranillo

Other Foods That Pair with This Wine:  Sausage, Grilled Meats, Venison, Mushrooms

Read About:  www.boekenhoutskloof.co.za/front

A Source:  www.wine.com

Buffalo Burgers and Mystery Wine

Food and Wine Pairing:  Buffalo Burgers and 2012 Juxtapoz North Coast Red Blend

Food:  Who doesn’t like hamburgers as part of a Fourth of July picnic? But have you tried burgers made from buffalo meat? A real treat. The burgers are leaner than most hamburgers which are typically made from ground chuck. Although some hamburger eaters use ground beef from leaner cuts of meat, buffalo meat is always deliciously lean. And, buffalo meat is becoming more and more available as more and more farmers are raising bison in lieu of cattle. The Healthy Buffalo is a great source for buffalo and meat from many other farm-raised game animals. All of which are much lower in fat and calories. We served classic potato salad and cole slaw with the burgers on the Fourth.

July 4 Buffalo Burgers

Wine: 2012 Juxtapoz North Coast Red Blend is a great example of the growing list of innovative wine making in California. For this wine, the winemaker has blended different grape varieties from different areas of the North Coast wine region. This appellation  encompasses all the vineyards north of San Francisco Bay and include Napa, Sonoma, Mendicino, and Lake Counties. The grapes used in this blend are:

Syrah (55%), Zinfandel (23%), Petite Syrah (9%), Malbec (6%), Cabernet Sauvignon (4%), and 3% Other (?). Everything but the kitchen sink! Only in California would you see such a creative blend like this one!

Juxtapoz North Coast Blend

Tasting: After one sip … “What a fabulous wine!” … “What the heck is it?” That’s the beauty of a well-crafted blend. It leaves you with great flavors, but musing as to what it is. Aromas of plum and blueberry waft up from the glass. On the palate, a medley of black fruits (current, blueberry, black cherry, and lingonberry) prevail with a backdrop of soft tannins. The finish provides a delightful conclusion with subtle hints of chocolate.

Other Food Pairings for this Wine: Meatloaf, Grilled Sausage, Lamb, Game, Mexican Food

Other Wine Pairings for these Burgers: Beaujolais, Cabernet Sauvignon, Shiraz, Zinfandel

Read More About:  http://www.delicato.com

A Source:  www.wine.com