Pair Up with La Sommelierre - June 2010
The month of June is often the time for joining family and friends together to celebrate a commitment made by two people. Here are a few recipes you can serve at the myriad of parties that mark the occasion.
Start with bright green edamame hummus spooned atop toasted pita bread that has been dusted with rust-colored, spicy paprika (www.lasommelierre.com). This appetizer is vibrant in both color and flavor. Choose a beverage that is a little sweet but has a kick of acid to complement the spicy, tangy flavors in the hummus. Most commonly made in Sweden, elderflower syrup gives you a floral, sweet base from which you can make alcoholic or non-alcoholic beverages. You can buy the syrup at Pizza Antica and IKEA in the San Francisco East Bay or buy it online and have it delivered directly to you.
As a first course or main dish, chicken Caesar salad can be prepared ahead of time and tossed together at the last minute. It is sure to please a crowd. A sparkling rosé made from pinot noir grapes has a bright strawberry freshness with an earthy undercurrent that pairs well with the umami flavors in the dressing. Produced in many regions, it is particularly good when made in Germany. Look for it under the name spätburgunder. The bubbles cleanse the palate and continue the celebratory feel of the party.
At the end of the meal, remember the number one rule for pairing wines: the food should never be sweeter than the wine. So if the dessert is very sweet (like most wedding cakes), skip the wine and brew up some coffee.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
