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We’ve written extensively on pairing wine with desserts, from apple tart and chocolate cake to cheesecake and tiramisu. There’s a brief mention of two sweet wines that go with ice cream: Nigori saké, a sweet, milky style, and Pedro Ximénez* dessert sherry. But the problem with those limited ice cream and wine pairings is that…
Continue reading “TIP OF THE DAY: Pairing Ice Cream & Wine, Pairing Sorbet & Wine”
Why should Easter be the only occasion to rouse your inner artist by painting hard-boiled eggs? The practice of decorating eggshells is ancient, predating Christianity. Engraved ostrich eggs found in Africa date back 60,000 years. Decorated ostrich eggs, also replicated in gold and silver, have been found in 5,000-year-old graves in Egypt and Sumeria. [Source]…
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Saison, a refreshing summer ale. Photo courtesy BeerObsessed.com. We’ve written before on summer beers, brewed to be refreshing on a hot day: lighter in body with a moderate A.B.V. (alcohol by volume). Perhaps the most interesting of the lighter, hot weather styles is the saison (say-ZONE, meaning “season” in French). It is alternately referred…
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A Caprese salad, made with cherry tomatoes and bocconcini.* Photo courtesy Inspire, Design and Create. Here’s the recipe. If you own Martini glasses but don’t use them often enough to justify the space, send them from the bar to the kitchen. When they come out, filled with food instead of drink, family and friends…
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Thanks to our friends Laura and Charles for reviving our interest in sangria, a Spanish fruit punch. At a light summer dinner last week, the sangria they served paired beautifully with every dish. Americans were first introduced to sangria at the 1964 World’s Fair in New York City. The Spanish Pavilion had three restaurants, and…
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