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Wine Pairings With Corned Beef & Cabbage

February 23, 2023 at 12:38 pm · Filed under Meat & Poultry, Recipes, St. Patrick's Day, Wine

Platter Of Corned Beef & Cabbage With Wine Pairings
[1] A classic corned beef and cabbage dinner, with new potatoes and carrots (photo © Idaho Potato Commission).

Pouring a glass of Pinot Noir red wine.
[2] A glass of pinot noir (or red Burgundy in French wine), is a delicious compliment for red wine lovers (photo © Rebelle | NYC [permanently closed]).

Glass Of White Wine
[3] White wine lovers should try Grüner Veltliner, the top white wine from Austria (photo © Crate & Barrel).

  

If you’re planning to make corned beef and cabbage for St. Patrick’s Day, how about some wine-pairing ideas?

Yes, there are those who want a good Irish beer or a glass of Irish whiskey.

But wine expert Sandra Guibord of Sandra’s Wine Life shares her recommendations on wine pairings.

Sandra recommends that the savory flavors from a dish of simmering corned beef and root vegetables are enhanced and complimented by:

  • Pinot Noir’s bright raspberry and plum flavors make it a perfect red wine to accompany the spices in the beef (photo #2).
  • Grüner Veltliner is an Austrian white wine that has bright acidity to cleanse your palate from the fattiness of the dish, and it also has bright flavors of white pepper and lime that complement the root vegetables. Here’s more about Grüner (photo #3).
  • Mead is an ancient honey-based that Irish people have imbibed for thousands of years and for celebrations, including wedding toasts (and if you remember your Greek mythology, it was the drink of the gods on Mount Olympus). Mead is having an enormous resurgence in popularity and “meaderies” are opening up all over the country. While a standard mead tastes like a medium-sweet wine with distinct notes of honey, sparkling mead is like dry Champagne with robust notes of honey and wildflowers (photo #4).

    •  
    > The history of corned beef.

    > The history of cabbage.

    > The history of corned beef and cabbage.

    > The history of corned beef hash.

    > What is corned beef?
     
     
    CORNED BEEF RECIPES

  • Corned Beef With A Cabbage Casserole
  • Corned Beef & Cabbage Egg Rolls Recipe
  • Corned Beef & Cabbage Potato Salad
  • Corned Beef & Cabbage Sandwich Or Panini
  • Corned Beef & Cabbage Tacos (photo #3)
  • Corned Beef & Shamrock Appetizers
  • Corned Beef Hash “Eggs Benedict”
  • Corned Beef Hash Patties With Eggs
  • Guinness-Marinated Corned Beef & Cabbage
  • Irish Hoagie
  • Irish Nacho Bites
  • More Corned Beef Hash Recipes
  • Slow Cooker Corned Beef & Cabbage Recipe

    •  
     
    Glass And Bottle Of Mead Honey Wine
    [4] Mead, available in bottles and cans, in still and sparkling, is golden in color (photo © Organic Authority).
     
     

     
     

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    Hummus With A Side Of Middle Eastern Salad (A Recipe)

    February 22, 2023 at 9:51 pm · Filed under Appetizers-Hors d’Oeuvre, Recipes, Snacks, The Nibble, Tip Of The Day

    Here’s an idea for your next snack or hors d’oeuvre plate of hummus: salad on the side. That way, when scooping up some hummus with a piece of pita, you can scoop up some salad too (or spoon it on top of the hummus).

    The idea comes from The Spice House, a purveyor of the finest spices, herbs, blends, and extracts for 66 years.

    The Spice House paired a dish of hummus with a Middle Easter-style salad, made by combining:

  • Cherry tomatoes
  • Radishes
  • Parsley
  • Kalamata olives, pitted (substitute Picholine)
  • Small green olives, pitted
  • Dressing: fresh lemon juice and olive oil
  • Salt and pepper to taste
  • Optional garnish: pomegranate arils
  • Garnish for the hummus: sumac* or za’atar†

    •  
    Or, you could make Israeli salad or a cucumber salad with mini cucumbers.
     
     
    MORE HUMMUS RECIPES

  • Almond Hummus Recipe
  • Ants On A Log With Hummus
  • Asparagus Hummus
  • Avocado Toast With Hummus
  • Basic Hummus Recipe
  • Beet Hummus
  • Beyond Dipping: More Ways To enjoy Hummus
  • Black Garlic Hummus Recipe
  • Blender Hummus
  • Carrot Hummus Recipe
  • Carrot Hummus Recipe #2
  • Carrot Top Hummus
  • Dessert Hummus
  • Easy Hummus Recipe
  • Gourmet Hummus Toppings
  • Green Hummus Recipe
  • Horseradish Hummus
  • Hummiki: Combine Hummus & Tzatziki
  • Hummus Layered Dip
  • Hummus Salad
  • Hummus Tacos
  • Hummus With Meyer Lemon
  • Hummus Sushi
  • Make Your Signature Hummus
  • Mexican Hummus
  • Nacho Hummus & Hummus Tacos
  • Pumpkin Spice Hummus
  • Rancho Gordo Hummus Recipe
  • Salad Dressing With Hummus
  • Turn Plain Hummus Into Flavored Hummus
  • 20 Ways To Make A Hummus Sandwich
    		•   

    A Plate Of Hummus With Salad
    [1] Hummus with a side of salad (photo © The Spice House).

    Dish Of Hummus Garnished With Salad
    [2] Hummus with a sash of feta salad (photo © Flavor & The Menu).

    Hummus With Crudites
    [3] Or, surround the hummus with crudites (photo © Monika Grabkowska | Unsplash).
     
    ________________
     
    *Sumac spice consists of ground-up berries from a bush that grows throughout the Middle East. They have a pleasantly fruity, tart flavor that lends a nice acidity to a variety of dishes. It is often sprinkled on a plate of hummus to add color and flavor, but it also works well to flavor chicken, fish, feta cheese, salads, and vegetables.

    †Za’atar is a spice blend that is commonly used in Middle Eastern cuisine. It typically includes salt, sesame seeds, sumac, and thyme. Za’atar has a slightly earthy taste. The thyme provides a subtle bitterness, the sesame seeds add a touch of sweetness, and the sumac provides a hint of citrus.
     
     

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    Pistachio Butter Cups Recipe–Instead Of Peanut Butter Cups

    February 22, 2023 at 8:52 am · Filed under Candy & Confections, Product Reviews, Recipes, St. Patrick's Day

    Pistachio Butter Cups Recipe Instead Of Peanut Butter Cups [1] Pistachio butter cups (all photos © Setton Farms).

    Setton Farms Bag of Shelled Pistachios
    [2] Setton Farms shelled pistachio nuts.

    White Chocolate Pistachio Butter Cups Recipe
    [3] White chocolate pistachio butter cups. Here’s the recipe.

    		  

    Mardi Gras: done. Next up: St. Patrick’s Day. Start loading up on treats with this pistachio butter cups recipe: a pistachio and chocolate take on peanut butter cups. You can make them in advance and freeze them.

    Thanks to Setton Farms for the recipe. They’ve been growing pistachios in the Central Valley of California since 1986. They’re top quality, and we’re a big fan of their:

  • Shelled pistachios
  • Flavored pistachios in Chili-Limon, Chipotle BBQ, Garlic Onion, Jalapeño, and Salt & Pepper
  • Dark chocolate-covered pistachios

    •  
    > The history of pistachio nuts.

    > THe history of peanut butter cups.
     
     
    RECIPE: PISTACHIO BUTTER CUPS

    In addition to the ingredients, you’ll need mini baking liners and a baking sheet or mini muffin tin,
     
    Ingredients

  • 1 1/4 cups Setton Farms Raw Pistachio Kernels
  • 1 cup dark or semisweet chocolate chips
  • 1 teaspoons coconut oil
  • 2 tablespoons confectioners sugar
  • Optional: 1-2 tablespoons water as needed

    •  
    Preparation

    1. MELT the chocolate with the coconut oil.

    2. PLACE the mini baking liners on the baking sheet/mini muffin tin. Add 1/2 teaspoon of melted chocolate to the bottom of the liners, making sure the chocolate covers the whole bottom. Place in the freezer for 10 minutes.

    3. CHOP 1/4 cup of the pistachios

    4. ADD 1 cup of the remaining pistachios to a food processor and process for 2-3 minutes or until they come together as a soft paste. This is your pistachio butter. You may need to add some water to bring it all together.

    5. TAKE the liners out of the freezer. Spread 1-1/2 teaspoons of pistachio butter on top of the chocolate and place it in the freezer for 5 minutes.

    6. TAKE the liners out of the freezer and pour 1 teaspoon of chocolate on top of the pistachio butter. Sprinkle each cup with the chopped pistachios. Freeze for at least one hour.

    7. KEEP the pistachio butter cups in the freezer until you’re ready to serve them. Peel off the liners and let them come to room temperature on the counter. (Or, you may enjoy eating them frozen!)
     

     
     

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