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Food + Recipes, Party Recipes and Pairings
Posh Popcorn

Hot buttered popcorn becomes sublime when paired with a fizzy glass of sparkling wine. You’ll find the savory popcorn perfect with any dry sparkling wine; the Five-Spice Popcorn variation is a better fit for a sweeter dry or demi sec style wine such as Chandon Riche or your favorite Moscato d’Asti. Makes 6 cups 1 bag good quality microwave popcorn 3 tablespoons melted butter 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon garlic salt 1/2 teaspoon freshly ground black pepper, or to taste Prepare the popcorn according to the manufacturer’s instructions, being careful not to burn it. Open the bag, avoiding the hot steam, and pour it in a large mixing bowl. Drizzle popcorn with melted butter, cheese and garlic salt. Serve at once. Variations: Spicy Popcorn Omitting the Parmesan cheese and black pepper, sprinkle popcorn instead with 2 teaspoons of togarashi spice mix along with butter and garlic salt.…
January 31, 2011
Food + Recipes, Party Recipes and Pairings
Mini Lamb Burgers with Feta and Mint

These burgers are quite flavorful and rich, though the addition of mint and feta give them a fresh flavor. They’re wonderful with any dry sparkling wine with a good amount of red grapes, such a blanc de noirs, rose, sparkling shiraz or Lambrusco. Ingredients 1 pound ground lamb 1/3 cup crumbled feta 12 fresh mint leaves, snipped in ribbons 1/2 tablespoon extra virgin olive oil 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper 1 teaspoon Worcestershire sauce 1/2 teaspoon seasoned salt, like Tony Cachere’s or Lawry’s 4 prepared soft rolls, like pan de sal, split cross wise Small jar roasted red peppers In a glass mixing bowl, combine lamb, feta, mint, olive oil, oregano, pepper, Worcestershire sauce and salt. Using your hands, mix well to incorporate the spices and cheese into the lamb. Form into 4-ounce patties; Using a 1/2 cup measure as a guide, divide the meat…
January 31, 2011
Food + Recipes, Party Recipes and Pairings
Gougeres with Herbs

This recipe for gougeres – those warm puffy savory pastries perfect with chamapagne or any wine – comes originally from the LA Times. I love it because it actually works! Follow the steps and you’ll be rewarded with loads of perfect puffs just like the ones in the picture. Ingredients 1 tablespoon snipped fresh chives 1-1/2 teaspoons fresh thyme leaves 1/4 pound Gruyere cheese 2/3 cup water 1/3 cup cold milk plus 2 tablespoons cold milk 1/2 cup butter plus more for greasing pan 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg freshly ground black pepper, to taste 1 cup flour 4 eggs 1 egg mixed with 1/2 teaspoon salt Directions Trim rind from Gruyere and cut cheese into cubes.Place chives, thyme and cheese in processor bowl. Process until cheese is coarsely chopped; set aside on foil. Do not wash bowl. Bring water, 1/3 cup milk, butter, salt, nutmeg and…
January 31, 2011
Food + Recipes, Party Recipes and Pairings
Grissini with Smoked Salmon and Prosciutto

The Italian breadsticks called grissini are the star of these elegant nibbles that look like gifts tied up with an edible bow. They take a bit of effort, but your guests will be delighted when they see your handiwork. Be sure to use good quality salmon and prosciutto that aren’t super salty. Makes 16 grissini 4 ounces seasoned goat cheese or Boursin, chilled 8 pieces prosciutto di San Daniele, cut in strips 2 1/2 inches long by 1 inch deep 16 grissini Italian breadsticks 16 chives 8 pieces thinly sliced smoked salmon, cut in strips 2 1/2 inches long by 1 inch deep Place a ball of cheese the size of a large pea onto one end of a strip of prosciutto. Flatten it slightly with one end of a breadstick. Starting from the end of the prosciutto with the cheese, tightly roll the prosciutto around the middle of the…
January 31, 2011
Food + Recipes, Party Recipes and Pairings
Potato Pancakes with Smoked Salmon

Ingredients 2 large baking potatoes, peeled 3 shallots, peeled 1 egg Coarse/kosher salt and fresh ground black pepper Clarified butter or olive oil for sautéing several pieces smoked salmon, thinly sliced creme fraiche or sour cream snipped chives Directions Combine potatoes, shallots, and egg in a food processor and grate. Spoon grated-potato mixture into a bowl and add salt and pepper. Heat clarified butter or olive oil in a large sautÃ© pan, preferably with a nonstick surface. Spoon 2 or more tablespoons of potato mixture into pan for each pancake. The thickness and diameter of the pancakes will depend on how they are to be used. Cook pancakes until golden brown, turning frequently. When you have the desired amount of pancakes, lay them out on a serving plate. Top each one with a thin slice of smoked salmon, a dab of creme fraiche or sour cream and a pinch of…
January 31, 2011