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Susanna Griffith, honor graduate of the Culinary Institute of America offer a menu to make your Spring very special.
Champagne Bridal Luncheon
The following menu was prepared in anticipation of upcoming springtime wedding events. The main food and wine pairing methods used in this menu not only focus on previously discussed methods, but then also utilizes a vertical wine progression as the main food and wine pairing theme. A vertical wine progression is when each wine builds on the previous wine and increases in intensity and power: so does each successive food course.
The first course is paired with a Champagne from the Epernay region of Champagne . I usually find that Champagnes that come from this region tend to be higher in acidity and focus more on green apple like characteristics. However, the Castellane Brut has a softer tone than I would have expected. It has more of a baked yellow apple characteristic with a slight hint of fresh papaya. These characteristics work well against the pepper-like flavor of the Nasturtiums petals. I would consider this Champagne a great opening wine to a progressive Champagne lunch.
For the second course, we matched a Brut Champagne with the chilled soup. The earthy nature of a potato based soup complements the intense earthy power in Laurent Perrier. The fresh springtime notes of cucumber in the chilled soup and unami flavors of seared scallops pair delightfully with the crisp, fresh elegant flavors of citrus and white fruits in this Champagne as well.
The third course utilizes a Blanc de Blanc Champagne for it’s pairing. A Champagne that is labeled as a Blanc de Blanc is specifically produced with the Chardonnay grape. This lends a heavier mouth feel and a rounder more complex flavor profile. The Guy Larmandier Cramant also has an additional flavor that is reminiscent of toasted bread, which pairs well with the roasted flavors of the game hen.
We chose a California Brut Rosé for the cheese course. Boasting a romantic coppery salmon hue, Iron Horse’s Rosé is a medium- to full-bodied sparkler with good richness and balance. Aromas of Macintosh apple, red cherry, strawberry and hints of spicy ginger insure that the wine will complement the cheeses and their accompaniments. The lively perlage and acidity of the wine serves as contrasts with the rich opulence of the cheeses.
The pairing of a demi-sec champagne with a tropical style custard concludes the celebration. Pairing a Champagne that is sweeter than the dessert served, highlights both the wine and dessert. The Cuvée Sublime is ample and generous with flavors of caramelized pear, pineapple, nougat, and praline. These flavors complement the heady taste of the rich custard with its sweet ginger spice and macadamia crunch. Once again, we are offering a contrast and cleansing by serving champagne with a creamy dessert.
Menu
Organic Nasturtium Salad With a Champagne and Shallot Dressing
Wine Pairing
Castellane Brut, Epernay . N/V
Cucumber and Saffron Vichyssoise with Scallops
Wine Pairing
Laurent-Perrier Brut L-P, Champagne, NV
Roasted Game Hen with Mashed Potatoes and Julienne Baby Summer Squash
Wine Pairing
Guy Larmandier Blanc de Blanc Cuvée Prestige, Cramant. 1998
Selection of Cheese with Berries and Toasted Nuts
Wine Pairing
Iron Horse Brut Rosé, Sonoma County, Green Valley, 1988
Coconut Ginger Crème Brûlée
Wine Pairing
Piper Heidsieck Cuvée Sublime, Reims, NV
Recipes
Salad:
Organic Nasturtium Salad with a Champagne and Shallot Dressing
Servings: 8
7 cups mixed salad greens
30 Nasturtium petals – trimmed and washed
1 cup Champagne and Shallot Dressing
Dressing:
⅓ cup Champagne
¾ cup olive oil
2 tablespoon finely chopped shallot
1 teaspoon salt
½ teaspoon black pepper
1.
Whisk together the ingredients for the dressing and set aside.
2.
When ready, plate the salad mix and drizzle with the dressing.
Soup:
Cucumber and Saffron Vichyssoise with Scallops
Adapted from Epicurious.com
Servings: 8
2 pounds cucumber
1 medium onion, chopped
3 tablespoons unsalted butter
1 pound boiling potatoes, peeled and chopped
1 teaspoon chopped garlic
¼ teaspoon finely crumbled saffron threads
5 cups chicken broth
1 bay leaf
½ teaspoon packed fresh thyme leaves
½ cup chilled heavy cream
2 teaspoons fresh lemon juice
salt and pepper to taste
4 large sea scallops (4 ounces total)
1. Remove core and seeds from center of cucumber and cut into ½ inch pieces. Matchstick julienne outer part of cucumber. Pat dry with paper towels, cover and chill.
2. Cook onion in butter in a 5 quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron, cook, stirring, 1 minute. Add stock, bay leaf, and thyme and simmer, uncovered until potatoes are tender, about 20 minutes. Add chopped cucumber cores and simmer, uncovered, until cucumber is very tender, about 8 minutes.
3.
Puree soup in batches in blender until smooth. Pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper. Cool to room temperature, then chill, covered at least 4 hours and up to 2 days.
4.
Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat and sear scallops until golden brown, 20 to 30 seconds on each side.
5.
Serve soup with matchstick cucumber mounded in center, topped with scallop rounds.
Entrée:
Roasted Game Hen with Mashed Potatoes and Julienne Baby Summer Squash
Roasted Game Hen:
Servings: 8
4 Game Hens – Split in half and deboned
4 teaspoons oil
Salt and pepper to taste
1.
Rub Game Hen with oil.
2.
Sprinkle with Salt and pepper.
3.
Roast for 40 min in a 425°F oven until golden brown.
Julienne Summer Squash
2 tablespoons butter
1 teaspoon minced garlic
2 baby zucchinis - julienne
2 baby yellow summer – julienne
1 tomato - seeded and diced
1.
Melt butter in a sauté pan.
2.
Add garlic and sauté until lightly brown.
3.
Add the Squash and cook until tender.
4.
Add the diced tomatoes and continue cooking until the tomatoes are warm.
Cheese:
Selection of Cheese with Berries and Roasted Nuts
Servings: 8
½ pound of the following cheeses:
Maytag Blue Cheese
Explorateur or St. Andre (or other triple crème Brie)
Chevre (or other fresh goat cheese)
½ pint each fresh blueberries, blackberries, raspberries
¼ pound each hazelnuts, almonds, walnuts (toasted, skins removed)
1.
For individual plating: Cut cheeses into attractive wedges and serve with a scattering of fresh berries and nuts.
2.
Or, divide cheeses in half and serve on two platters with the fruits and nuts.
Dessert:
Coconut Ginger Crème Brûlée
Servings: 8
Preheat Oven: 350°F
Equipment:
8 ceramic ramekins 4 ½ inches in diameter and ¾ inch deep
Pan large enough to hold the 8 ramekins in a water bath
Blowtorch or broiler
5 egg yolks (whites can be reserved for other use)
3 large eggs
4 ounces (1/2 cup packed) light brown sugar, divided in half
1 cup heavy cream
1 ½ cup coconut milk (Mix well if canned)
¼ cup candied ginger, julienne
½ teaspoon salt
1 teaspoon vanilla extract
¼ pound (4 ounces) macadamia nuts, toasted and chopped coarsely
3 ounces light brown sugar
1.
Mix, do not whip, the egg yolks, eggs and half the brown sugar until combined.
2.
Heat the cream, coconut milk, remaining sugar, and candied ginger to the scalding point. Gradually pour into the egg mixture, stirring constantly. Stir in the salt and vanilla.
3.
Divide the custard among the ramekins and arrange in the pan. Add hot water to the pan to reach ¾’s up the side of the ramekins. Place pan on the middle rack of the oven and top off with any remaining custard. Fill the ramekins to the top, as the crème will shrink while it is cooking.
4.
Bake at 350°F for about 25 minutes until the custards are set and a toothpick inserted in the center comes out clean.
5.
Cool at room temperature, then cover and refrigerate until thoroughly chilled. (May be made up to 5 days ahead of time.)
6.
For service, sprinkle the chopped macadamia nuts on the custard. Sprinkle just enough of the brown sugar to cover across the top. Caramelize with a torch or under a broiler. Watch carefully so the sugar does not burn! Serve immediately.
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