100 Perfect Pairings: Small Plates to Serve with Wines You Love

100 Perfect Pairings: Small Plates to Serve with Wines You Love

Jill Silverman Hough

Language: English

Pages: 192

ISBN: 0470446315

Format: PDF / Kindle (mobi) / ePub

The ideal pairing guide for wines of every kind

100 Perfect Pairings shows you how to spice up your anytime gatherings with delicious, creative small plates that make perfect companions your favorite wines. For anyone who ever wished that they had more options to go with their Chardonnay or Merlot than just a cube of cheese, this book presents 100 cosmopolitan, yet accessible recipes that put typical finger foods to shame.

From food writer and recipe developer Jill Silverman Hough, this book is packed with enticing appetizer options like Green Apple Caesar Salad and Peppercorn-Crusted Tuna. Organized by common wine varietals and illustrated with 40 lush color photos, 100 Perfect Pairings makes it a snap to match the perfect appetizer with your favorite wine.

  • Includes 100 sophisticated and satisfying recipes without fancy jargon or hard-to-find ingredients
  • Packaged in a small format that makes it perfect for gifts and for taking with you when you shop for food and wine
  • Offers pairings for perennial favorites like Chardonnay and Merlot, as well as lesser-known varietals like Voignier and Gewurtztraminer

Whether pairing with a white, a rose, or a red, 100 enticing recipes offer exciting alternatives to the run-of-the-mill cheese plate.

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white wine from Burgundy will be made from the Chardonnay grape. • Chablis. Like Mâconnais, this is also an area in Burgundy, but one where winemakers produce Chardonnays with a characteristically crisp, steely, even mineral-y style. pairing with chardonnay Although there are, of course, nuances to Chardonnay, the most important factors in food and wine pairing aren’t a wine’s nuances, but its broad strokes. If you learn a wine’s overall characteristics and combine that information with

and 3⁄4 teaspoon of the salt, whisking to dissolve the salt. Add the avocado, chopped watercress, jicama, and scallions, gently tossing to combine. Set aside. • In a small bowl, combine the pepper, remaining 1⁄4 cup of mayonnaise, and remaining 11⁄2 teaspoons of salt. Set aside. (You can prepare the relish and the mayonnaise mixture up to an hour in advance, storing them covered in the refrigerator. Return the relish to room temperature before serving.) • Prepare the grill to

drippings from roast turkey About 1⁄4 cup all-purpose flour 1 cup Gewürztraminer, or other dry or off-dry white wine (optional) 1 to 2 cups reduced-sodium chicken broth 1 teaspoon coarse kosher salt, or more to taste 1⁄2 teaspoon freshly ground black pepper, or more to taste • To make the dressing: In a large skillet over medium heat, cook the sausage, stirring occasionally and breaking up the pieces, until browned and cooked through, 8 to 10 minutes. Use a

sticky asian barbecued baby back ribs Have plenty of napkins on hand—although you might prefer not to use them. These ribs are truly finger-lickin’ good. Note that the ribs need to be started about a day in advance of serving. • Serves 4 2 racks pork baby back ribs (3 to 4 pounds) 1 cup aji-mirin sweet cooking rice seasoning (Japanese cooking wine) 1 cup soy sauce 1⁄2 cup rice vinegar 1⁄4 cup sesame oil 4 teaspoons Chinese five-spice powder

instead of pan-searing it. Either way, it’ll work with the wine. shallot and green peppercorn brisket Brisket is a great do-ahead dish, because it actually tastes better a day or two later. This particular version gets Syrah-friendly flavor from green peppercorns, which add spicy notes without being overpowering, plus plenty of wine in the braising liquid. Oh, and roasted garlic cloves—are they ever not fantastic? • Serves 6 to 8 One 41⁄2- to 5-pound flat-cut beef brisket, excess

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