Christmas Holiday Cocktail Recipes
Holiday Wines to help your party sparkle
Perfect Pairs
by Bill and Karen Garlough
Vacation is a wonderful time to reconnect with family and friends. This year may be especially important to strengthen these links, as the economy weighs heavily on most us. We offer ideas for casual entertainment items you have on hand in your pantry and refrigerator. Karen has two appetizer recipes quick and easy to make your guests feel special. The bill proposes two wines that work well with these and other holiday dishes.
Wine Facts
The first is on holiday known as sparkling wine is champagne, but champagne in the Champagne region in France or "stars" if done outside Champagne region. Italian Prosecco, Spanish Cava and U.S. Sailing are all quality options that are more reasonably priced. Sparklers are the drink of choice where people gather to celebrate or share a special moment. At this time of year, while about 80% of all champagne / candle burns.
The second wine is Riesling. Riesling is to Germany what is Champagne in France. German Rieslings range from bone dry Riesling super sweet. Germany is divided into 6 different names, depending on the level of sweetness. German Riesling harvest their grapes at different times in autumn and winter. The longer the grapes are left on the vine, the higher concentration of sugars become. Kabinett is the driest wine in these six names and Eiswein is usually milder. Other growth areas include quality Rieslings from the Wachau region of Austria, the French region of Alsace and the Pacific Northwest of the United States.
These two wines have more attributes in common. Both are white wines (easier on your carpet while entertaining) are grown in colder climates and the two levels supply of good acidity. Good acidity is important because it cleanses the palate and goes well with many dishes and mouth watering for the next bite of food. Riesling has an additional advantage for the holidays, as they tend to be low in alcohol.
Holiday Recipes
At a recent meeting with "friends gourmet "which have a Prosecco Riesling opportunity and two recipes in this column. The group was divided. Most liked the Riesling with smoked trout pate and loved the Italian sparkler shrimp sofa. These wines give you the opportunity to offer your guests, or a flare and a still wine (or two) to its collection of holiday. These wines are versatile and go with a variety of foods, making it a good choice for vacation.
Paste smoked trout
Feel free to smoked trout, which, when mixed with a few simple ingredients, is a unique and special treatment. You can find smoked salmon, smoked trout with chilled plots in most large supermarkets or specialty. Unopened, it will keep for several weeks.
Ingredients
2 tablespoons minced shallots – finely Haché
Spoon 2 tablespoons lemon juice – fresh
¼ C. teaspoon salt
8 ounces cream cheese – room temperature
Teaspoon pepper ½ cup
8 oz trout Smoked – peeled and chopped
3 c. chopped fresh chives – finely chopped
Combine the shallot, lemon juice, salt and cream cheese. Add the trout, pepper and mix well. Add the chives. Place in a pot or a serving dish and garnish with fresh chives. Serve with crackers and a clear Cold Riesling. Makes about 1 ½ cups.
Shrimp Remoulade molasses butter toast
This recipe is very simple if you purchase ready-made remoulade Whole Foods is a new remoulade. Compare the case of shellfish
Molasses butter toast
6 c. unsalted butter – room temperature
2 teaspoons light (original, not dark) molasses
¼ C. teaspoon chili powder
24 slices of cocktail rye bread
Preheat oven to 425 ° Combine butter, molasses and chili powder -. Take a side 24 slices pumpernickel cocktail. and cut the sides of a uniform appearance. Molasses Spread butter on bread and layer in a baking sheet. Cook until bread begins to firm, about 10 minutes. Cool.
Shrimp Remoulade
½ pound of shrimp – cooked, peeled – cut into pieces
Remoulade 6.8 oz – Ready to
2 tablespoons to teaspoons chives fresh – minced
Start shrimp with tartar sauce, enough to cover the shrimp. Refrigerate until serving.
Just before serving, toast with honey mixture over shrimp and garnish with fresh chives Serve with a cold Prosecco ..
Bill Wine Selections (With suggested retail)
Ress Riesling Kabinett $ 15
Dr. L (Loosen) Riesling Kabinett $ 12
Zardetto Italian flare $ 14
Nino Franco Rustico Italian flare $ 15
Spanish brand Gelida flare $ 13
As published in The Beacon News, Herald News, The Courier News and Naperville Sun – December 19, 2008
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
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