Crème Brûlée
Pairing Challenge:   
"Chateau de Malle Sauterne 2005" vs. "Roca dell Macie Vin Santo  2011"

​Six servings
Ingredients:​
  • 1 vanilla bean
  • 1 quart heavy cream
  • Salt
  • 1 cup organic sugar
  • 6 large egg yolks
  • 2 tablespoons Grand Marnier
  • 6 ramekins
  • 1 Kitchen torch
​​
​Preparation:
  • Heat oven to 300 degrees.
  • Boil water on stovetop.
  • With a knife cut a vanilla bean open in half lengthwise, and then scrape out the vanilla beans.
  • In a saucepan over medium-low heat cook the heavy cream, salt, vanilla beans, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a slight simmer, just before a boil.
  • Add the Grand Marnier
  • Remove from off the heat and place the lid on and let steep for 10 minutes.
  • Next, separate the egg yolks from the whites. 
  • Once mixed pour the mixture through a mesh sieve. This step helps to have a smooth creme brulee. 
  • Pour evenly into ramekins.
  • Place the ramekins into a roasting pan and pour boiling water around them until the water comes up halfway on the containers .  Put the pan into the oven.
  • Bake for 35-42 minutes, you want the center of the creme brulee's to be set but a little bit of jiggle. I would start checking the creme brulees at 30 minutes. You do not want to risk overcooking them. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on the wire rack. Place in the fridge for at least 4 hours or overnight before serving.​
  • When ready to serve, top each creme brulee with about a teaspoon of sugar in a thin layer.
  • Torch the sugar to create the crust or
  • Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.​
Chicago Metallic Ramekin Set, Greyby Chicago Metallic
Bellemain Porcelain Ramekins, set of 6 (4 oz. white)

We will be sharing soon our first virtual libations and wine pairing hosted by Kyle Haines and Michel Vejar.   

  • Kyle is the Founder and CEO of Libations & Food and earned a certification in Food & Wine Pairings from Fine Vintage Ltd.
  • Michel is The Traveling Epicurean, the author of "Yum" a recipe book for Appetizers and is frequently seen on "CT Style", a TV show, and more.

The pairings will be judged by:
  • Gayle Szuchman, is a Certified Specialist of Wine (CSW) and owner of Events by Gayle and The Bridal Fete.   Winner of LUX Life Magazine New England Event Planner of the year 2020.
  • Rachel Konstantin, a former judge of "Chopped Junior", former judge of "Great Beer, Cider, Mead & Sake Competition" and featured on "Restaurant Stakeout".
  • Matthew Winthrop, wealth manager by day, musician by night and founder of www.MattHelmExperience.com

"A Bountiful Feast"
 
We will pair five courses with two libations per course and vote on which beverage pairs best with the food:
​​
Appetizer   
Salad
  •          Roasted Honey Thyme Pear with St. Agur blue cheese and greens
  •         Pairing challenge:  Sancerre vs. Pouilly-Fuissé (Chardonnay) 
  •         (Domaine Grandes Perrieres Sancerre 2019)    (Bouchard Aîné & Fils Pouilly Fuissé 2018)
​
Soup​ 
Entree ​
​Dessert
  • ​ ​​         Crème brûlée
  •            Pairing challenge:  Sauternes vs. Vin Santo
  •           (Chateau de Malie Sauternes 2005) (Rocca delle Macie Vin Santo 2011)
YUM: "Appetizers" (The Traveling Epicurean)
​BTaT- Wine decanter, 40 oz, Wine Carafe, Wine Decanters and Carafes, Wine Carafe Decanter, Decanter Wine, Wine Carafe Decanter, Wine Gifts, Small Wine Decanter, Small Decanter, Wine Decanter Small
Hand Blown Italian Style Crystal Burgundy Wine Glasses - Lead-Free Premium Crystal Clear Glass - Set of 2-21 Ounce - Gift-Box for any Occasion

​Our Russian River Valley Zinfandel is predominantly harvested from the younger vines of the BCD Vineyard and the Slusser Vineyard, with smaller amounts of older vine Zinfandel from the Saitone and Boschetti ranches, all of which are certified Sonoma Sustainable.
​​
  • Appellation: Russian River Valley
  • Alcohol: 15%
  • pH: 3.44
  • Titratable Acidity: 6.9 g/L
  • Aged in Oak: 100% ~ 15% new
  • Origin of Oak: French
  • Months in Barrel: 13
  • Appellation: Russian River Valley
  • Alcohol: 14.5%
  • pH: 3.85
  • Titratable Acidity:  5.8g/L
  • Aging: 
    • ​ 10 Months
    • 100% French oak
    • 20% New Oak
​Vintage Notes: 
This rosé is made in the saigneé method by carrying out a short maceration of Pinot Noir from Burgundy’s côtes. 
Baked Asparagus Wrapped in Prosciutto di Parma - Recipe from The Traveling Epicurean
​St. Andre Triple Creme with Crackers
Pairing challenge:   Pinot Gris vs.  Sparkling French Rosé 
​ (Pinot Gris DeLoach Vineyards 2019, California)     (JCB N'69 100% Pinot Noir, Burgundy)

Ingredients:
  • 20 large asparagus (the bigger the better)
  • 1/4 lb. Prosciutto di Parma sliced thinly
  • 4 oz cream cheese room temp
  • 1 tbsp grated vidalia onion (yellow or white is fine too)
  • 1/4 cup grated Parmesan cheese
  • 1 tsp fresh lemon juice

​Directions:
  • Pre-heat the oven to 400º.
  • Hold the asparagus with your fingers in the middle and on the end and bend.
  • The asparagus will break where it’s supposed to.
  • Line them up and cut evenly across the bottom so they are all at a consistent length.
  • Bring salted water to a boil and add in asparagus …Blanch 2 minutes
  • Drain and put into a ice bath.
  • Dry the asparagus with paper towels.
  • At this point you can pop them into a zip lock and into the frig until you are ready for them.
  • Mix together in a small bowl the room temperature cream cheese, grated onion, Parmesan and lemon juice just til combined.
  • Take a piece of Prosciutto and smear 1 tbsp of the cream cheese mixture down the length of it.
  • Place the asparagus on a bit of a diagonal (see photo) and roll up.
  • Place onto an ungreased cookie sheet and bake for 7 minutes – you are heating thru only
  • Use a spatula to remove from pan and be sure to flip them over when you plate them to see the lovely caramelization on the under side.
  • Optional: Drizzle a little olive oil, a fresh squeeze of lemon and some shaves of Parmesan on top for a little extra!​
 TIP:  Using a micro-plane grater or rasp to grate the onion is a wonderful culinary tool which actually started out back in the day as a wood planer for woodworkers!

Top Shelf Parmigiano Reggiano 1lb. Frank and Sal Imported Cut Fresh and Vacuum Sealed Daily To Order - Aged 24 Months
Creminelli - Italian Sliced Prosciutto, 2 oz
Santa Cruz Organic Pure Lemon 100% Juice, 32 oz
Pampa Bay Salerno Porcelain Cracker Tray with Titanium-Plated Border, White and Silver
Carr's Table Water Cracker Selection, 6 Packages of 3 Varieties Inside, 1lb 9.5 oz. Box
Fontana Prosciutto Di Praga
St. Andre 7 oz.
Thyme & Honey Roasted Comice Pears with St. Agur Blue Cheese and Dressed Greens
Pairing challenge:  Sancerre vs. Pouilly-Fuissé (Chardonnay) 
(Domaine Des Grandes Perrieres Sancerre 2019)    (Bouchard Aîné & Fils Pouilly Fuissé 2018)
​
INGREDIENTS
  • Dressing:
    • 3 tablespoons white grape juice
    • 2 tablespoons white wine vinegar
    • 1/3 cup grapeseed oil
    • 1 large shallot, finely chopped
    • 2 teaspoons fresh thyme leaves
  • Pears and salad:
    • 3 bunches fresh thyme sprigs
    • 4 ripe but firm Comice pears (about 2 1/2 pounds), halved, cored - you can use other types of pears but my favorite is Comice - juicy and creamy)
    • 1/4 cup honey
    • 1 head of butter lettuce, torn into bits
    • 4 ounces baby arugula
    • 6 ounces St. Agur blue cheese, sliced 
​
PREPARATION
  • For dressing:
    • Whisk all ingredients in small bowl to blend.
    • Season dressing to taste with salt and pepper.
  • For pears and salad:
    • Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet.
    • Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs.
    • Drizzle pears with honey; sprinkle with salt and pepper.
    • Bake until pears are tender, about 15 minutes.
    • Let stand on baking sheet at least 30 minutes and up to 3 hours.
    • Combine lettuce and arugula in large bowl. Add dressing and toss to coat.
    • Divide salad among plates.
    • Place pear alongside greens.
    • Place St. Agur or similar creamy blue cheese alongside the pear and salad.
Imperial Comice Pears Deluxe Holiday Fruit Gift
CSBH, St. Agur, 8oz

Nature Nate's 100% Pure Raw & Unfiltered California Honey; 16-oz. Squeeze Bottle; Certified Gluten Free & OU Kosher Certified; Made By California Bees, Enjoy Honey’S Balanced Flavors & Goodness
Wild Mushroom Soup with Sherry & Thyme
Pairing challenge:  Red Zinfandel vs. Syrah
 (Deloach Vineyards Red Zinfandel Russian River Valley )
 (Deloach Vineyards Syrah Russian River Valley 2017)​

Ingredients​:
  • 1 ounce dried porcini mushrooms
  • 3/4 cup sherry (medium sherry not sherry vinegar)
  • 2 tablespoons extra virgin olive oil
  • 2 cups white onions
  • 8 ounce baby portabella, 4 ounce shiitake and 4 ounce oyster cleaned and sliced with stems​
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 4 tablespoons all purpose flour
  • 4 cups beef stock
  • 1 tbs. soy sauce
  • 8 sprigs thyme
  • 2 teaspoons salt
  • 1/2 teaspoon freshly cracked pepper
  • 1/2 cup crème fraîche
​​
  • Appellation: Russian River Valley
  • Alcohol: 14.5%
  • pH: 3.85
  • Titratable Acidity:  5.8g/L
  • Aging:  ​ 10 Months
    • 100% French oak
    • 20% New Oak
  • Appellation: Russian River Valley
  • Alcohol: 15%
  • pH: 3.44
  • Titratable Acidity: 6.9 g/L
  • Aged in Oak: 100% ~ 15% new
  • Origin of Oak: French
  • Months in Barrel: 13
Preparation
  • Place dried porcini mushrooms in a small bowl and add sherry. Soak for at least 30 minutes, no more than an hour. Stir to make sure the sherry incorporates with all the dried mushrooms.
  • After re-hydrated, strain the liquid from the mushrooms, and keep the strained liquid. Dice up the re-hydrated mushrooms prior to putting into the soup.
  • In a 3 quart soup pot over medium heat add olive oil and white onions. Saute for 8 – 10 minutes or until soft. Next add cremini mushrooms and continue to stir for another 15 – 18 minutes or until they start browning. Add butter and garlic and stir until the butter is melted.
  • Add flour and continue to stir for another 3 minutes to make the roux. Add stock, sherry, thyme, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken.
  • In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling. Place the entire mix back into the soup and stir, bringing back to a simmer for another 10 minutes. Salt and pepper to taste as needed.
  • Serve with your favorite crusty bread.
McCormick Gourmet, Thyme Leaves, 0.65 oz
Mycological Dried Imported Porcini Mushrooms, 1 Ounce Package
Kikkoman Organic Naturally Brewed Soy Sauce, 10 Ounce
Julia Child's Beef Bourguignon 
Pairing Challenge:   Pinot Noir (Burgundy, France) vs. Barbaresco (Piedmont, Italy)
"Bouchard Aine & Fils Fixin "La Maziere" vs. Costello de Neve 2016 Barbaresco, Italy

Ingredients:
  • 6 slices bacon, cut into lardons
  • 3 1/2 tablespoons extra-virgin olive oil
  • 3 pounds stewing beef, cut into 2 to 3 inch chunks 
  • 1 large carrot, sliced
  • 1 large white onion, sliced
  • 1 pinch salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 3  cups red wine
  • 2 1/2 to 3 1/2 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves smashed garlic
  • 1/2 teaspoon thyme
  • 1 crumbled bay leaf
  • 18 to 24 small pearl onions
  • 3 1/2 tablespoons butter
  • 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  • 1 pound fresh white mushrooms, quartered
​Preparation:
  • Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
  • Preheat oven to 450°F.  In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown.  Remove with a slotted spoon and set aside. 
  • Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  • Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain it now.
  • Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  • Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
  • To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
  • In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
  • Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.​
  • Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
  • Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top.
  • Pour the beef and vegetables back into the Dutch oven.
  • Add the pearl onions and mushrooms to the pot.
  • Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.​
Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 68 FL. OZ., Single Bottle
Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle
2017 
FIXIN “LA MAZIÈRE"
Burgundy Pinot Noir
The name "La Mazière" comes from the latin word MACERIA that refers to an enclosure wall made of dry stones. A Côte de Nuits appellation which takes its name from the village of Fixin, which lies to the north of Gevrey-Chambertin.
Please note that this is an imported wine and cannot legally be shipped to CT, DE, GA, IA, IL, IN, LA, ME, MI, MO, MT, OH, SD, VA or WV
Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
Stainless Steel Knife Set with Block 17 Piece Set Kitchen Knives Set Chef Knife Set with Knife Sharpener, 6 Steak Knives with Bonus Peeler Scissors Cheese Pizza Knife and Acrylic Stand by Home Hero
Beef Bone Broth Soup by Kettle and Fire, 1 Pack
Arrowhead Mills Organic Unbleached All Purpose White Flour, 5 Pound Bag
SaltWorks Ancient Ocean Himalayan Pink Salt, Fine Grain, 5 Pound Bulk Bag
Spice World, ORGANIC GARLIC - LARGE Container - 32 OZ
​Rustic Bread - The Traveling Epicurean

​Ingredients
  • 3 cups all purpose flour, plus another 1/2 cup flour after first rise
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 1/2 warm water, 105°-110°
  • A large Le Creuset Dutch Oven or similar
  • 1 large sheet of parchment paper (large enough so you can place the dough in the center of the paper and lift it up holding the edges of the parchment to transfer into the dutch oven)
​
  • Preparation:
  • Add flour, yeast, sugar and salt to a large glass mixing bowl
  • Whisk briefly to combine
  • Pour in water and stir with a wooden spatula
  • The mixture will be gooey but that’s ok, it’s what creates the great texture
  • Cover with saran wrap and let rise for 3 hours
  • Pre-heat oven to 450° with Le Creuset Dutch Oven (with top on too) inside heating up (creating the perfect bread baking environment)
  • Sprinkle work surface with 3 tbsp-1/4 cup flour and turn out risen dough with a spatula on the floured surface
  • Sprinkle another 3 tbsp-1/4 cup flour on top of dough and using a dough scraper scoop under the dough folding over, turn and repeat 2 more times
  • Flatten out dough and fold in left and right side, like folding a letter hence the name “letter-fold”
  • Then turn and repeat the fold
  • Lay a piece of parchment over a clean mixing bowl
  • Place folded dough onto the parchment laying over the bowl and let dough sink down on top of the paper, cover with clean dish towel to rise slightly
  • When oven and Le Creuset have pre-heated for 30 minutes pick up dough by the edges of the parchment paper and place inside the Le Creuset
  • Place cover back on Le Creuset and bake for 35-40 minutes
  • Remove the cover and bake for 15 minutes more for a dark golden crust to form
  • Remove from oven and transfer baked bread to a cutting board to cool to room temperature
  • NOTE: In my household the bread never has a chance to cool to room temperature before it is devoured!
  • Slice, smear with butter and enjoy!