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Salad - Italy
Buffalo Mozzarella Caprese with Basil Vinaigrette

Pairing Challenge:   Sancerre vs. Cava
​Les Piers Blancs Sancerre vs. Pina Paliciaga Cava Brut

Serves 6
INGREDIENTS
Vinaigrette
  • ​​1 cup (packed) fresh basil leaves (from 1 large bunch)
  • 1/2 cup olive oil
  • 1 shallot minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Sherry wine vinegar
  • 1 tablespoon Dijon mustard

Salad
  • 6 medium tomatoes with stems attached
  • 2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
  • 1 1/2 tablespoons coarsely chopped fresh basil
  • 6 fresh basil leaves

PREPARATION
For vinaigrette:
1. Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

For salad:
1. Cut small skin-deep X on end opposite stem of each tomato.
2. Drop tomatoes into saucepan of boiling water; cook 30 seconds.
3. Using slotted spoon, transfer tomatoes to plate.
4. Starting at X, peel skin off tomatoes.
5. Cut off top of the tomato and a v shape slit on the side.
6. Using small spoon, scoop out insides of tomatoes, leaving shells intact.
7. Mix buffalo mozzarella cheese and chopped basil in medium bowl.
8. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead.
9. Cover tomatoes and chill. Bring to room temperature before continuing.
10. Place1 filled tomato on each plate. Decorate with tomato top on the side of the tomato.
​11. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.  ​
12. Pour vinaigrette over the tomato. ​

Enjoy!
International Culinary Sojourn

An International culinary sojourn to  four countries.  Four courses paired with two libations per course including judges who vote on which beverage pairs best with the food.
​
You can be a judge too!  Prepare the recipes and pair with the suggested libations.  Let us know what you decide regarding which libation pairs best by commenting on the Blog.   LibationsandFood.com/Blog
​
​Our Judges:
  • Kyle Haines - Chef and Judge. Founder, Producer and CEO of Libations & Food and has a certification in Food & Wine Pairings from Fine Vintage LTD.
  • Rachel Konstantin - Sous Chef, and Judge.  Actor, Culinary Enthusiast a former judge of Chopped Junior.
  • Vicki Paladino - Judge.  Retail Executive and World Traveller with a zeal for International Cuisines.
  • Kevin Totoian - Judge.  Musician, Vocalist, Bass, Lead Guitar and manager and member of award winning cover band Tangled Vine.
  • Janet Nazarian - Judge.   Long standing committee member for a Taste of Westport a fundraiser for Clasp Homes in Westport, CT, Ambassador of the Norwalk Chamber of Commerce and Marketing Wiz.
  • Lily Gianonni - Camerawoman.  Comedian and Filmmaker.
"International Culinary  Sojourn"
 
We will feature 4 courses:
​​
  • Appetizer - Ecquador
         Tuna & Bay Scallop Ceviche

          Pairing challenge:   French Sparkling vs.  German Riesling
        (JCB N'21 Sparkling Crémant de Bourgogne) vs. (Fritz Haag Kabinett)

  • Salad - Italy
        Tomato Caprese with Basil Vinaigrette

         Pairing challenge:  Sancerre vs. Cava 
        (Les Pier Blancs Sancerre) vs (Pino Valeciego Cava Brut) 
​            
  • Entree - Thailand
         Sweet & Spicy Lemongrass Thai Salmon with Sesame & Soy Jasmine Rice 

         Pairing challenge:    Pinot Noir vs. Zinfandel
         (Vigneroni de Buxy Pinot Noir - Gamay) vs. (Seven Deadly Zins - Zinfandel)

  • Dessert - USA
​​         Salty Caramel Ice Cream over Chocolate Walnut Brownie
​
         Pairing challenge:   Coffee Cocktail vs. Cognac Brandy
         (Coffee Cocktail w/Espresso Ice Cube) vs. (Grand Marnier)
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