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Pancetta Egg Pasta
FEATURING LE23 Winemaker's BlendSo simple, yet so wonderful to the very last noodle-y slurp! Pair this Pancetta Egg Pasta with LE23 Winemaker’s Blend for glorious results.
Food & Wine Pairings
- Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
- Crisp wines, such as Pinot Grigio, gor well with salty foods
- Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
- Highly acidic foods pair well with acidic wines
- Serve light-bodied wines with light food and full-bodied wines with heavier foods
- Spicy foods pair well with sweeter wines
- Sweet foods need a dry wine to offset the sweetness
For a general guide to food and wine pairing CLICK HERE.
Recipes:
Parmesan Tilapia
FEATURING Eclipse Sonoma Dry Creek Valley Unoaked Chardonnay
Pasta with Grated Beets
FEATURING Malbec
Peach & Blueberry Cobbler
FEATURING Selection Limited Edition German Traminer SpätleseCustom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here. Peach & Blueberry Cobbler Serves 4 – 6 persons THE WINE German Traminer Spätlese – March THE FOOD Peach & Blueberry Cobbler ABOUT THE DISH One of the most iconic home cooked …
Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.
Peach & Blueberry Cobbler
Serves 4 – 6 persons
THE WINE
German Traminer Spätlese – March
THE FOOD
Peach & Blueberry Cobbler
ABOUT THE DISH
One of the most iconic home cooked deserts. This Peach Cobbler combines the ultimate sweet and savoury crust with tender poached pit fruit. Although humble, a great peach cobbler evokes nostalgic memories of home cooked meals and is the perfect finish to an elegant meal with stellar wine pairings. The floral bouquet nose on the paired wine along with the after notes of nutmeg complement the peach cobbler vividly.
THE TIP
Garnish with a scoop of vanilla bean gelato or try whipping cream with vanilla extract, sugar and a touch of brandy. Whisk together the later ingredients to soft peaks for a perfect topping.
INGREDIENTS
For the Filling
- 2 lbs frozen peach slices or 6 – 8 fresh peaches, blanched, peeled & sliced
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ tsp ground cinnamon
- the zest & juice of 1 ripe orange
- the juice of 1 ripe lemon
- 1 cup fresh or frozen blueberries
For the Crumble
- 1 cup all-purpose flour, sifted
- 1/3 cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- ¼ lb cold unsalted butter, diced (1 stick)
PROCEDURE
For the filling
Combine the peach slices, sugar, flour, cinnamon, citrus zest and juice in a large mixing bowl and toss well to combine. Add the blueberries and gently fold through. Spoon the mixture into individual 6 oz. ramekins and set aside.
For the crumble and assembly
Combine all ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on low until the butter is pea sized. Remove the bowl from the mixture and gently crumble the topping by hand until it forms medium sized crumbly pieces. Sprinkle the mixture over top of each ramekin evenly covering the fruit. Place the ramekins on a sheet pan and place into an oven preheated to 350 degrees. Bake for 40 – 50 minutes until the topping is golden brown and the fruit juices are bubbling. Serve warm with vanilla gelato or vanilla bean chantilly.
Peanut Chicken Satay
FEATURING LE22 Pinot Grigio GewürztraminerNutty, sweet and a little smoky, these skewers can be served as an appetizer or main course and are delicious with LE22 Pinot Grigio Gewürztraminer.
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Pecan and Parmesan Stuffed Mushrooms
FEATURING LE22 Cabernet Sauvignon MerlotMushrooms are wonderfully satisfying in this vegetarian appetizer. The flavours can be enjoyed even more with our silky LE22 Cabernet Merlot blend.
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