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Thanksgiving is a memory, while Hanukkah, Christmas and New Year’s Eve loom before us. If you are thinking of asking friends and family to your home this holiday season, why not host a wine-tasting party.
Through the years, Edward and I have done just that. We have featured wines from California, France and Italy. One year, we did a mix of all three.
Pairing wine with food is as much fun as selecting the bottles. A good rule of thumb is to feature the breads, cheeses and dishes from the country you have selected.
When tasting wines, begin with light whites and proceed to rich, lusty reds. An all-purpose wine glass is fine for tasting. You can use plastic, but I think glass is more appropriate. Who cares if your collection of glasses and flutes don’t match?
While shopping, I have noticed an increase in the selection of Malbac from Argentina. People have discovered this hearty red, which works well with winter foods. Riojas from Spain, both white and red, also are making inroads since Spain became a major focus of world cuisine about 10 years ago.
Ever since we tossed our first wine tasting, there are several dishes I always prepare. I cook 15 pounds of shrimp, a chicken-liver mousse or pate and Salmon Mousse. I purchase several loaves of party rye because it is the perfect size for schmeering on the mousse. Keep the cracker selection simple. Carr’s water biscuits and perhaps some cheese straws fill the bill.
Offer at least four different types of cheese. (You will have a field day if you select France or Italy.) Include some charcuterie, as well. Thinly sliced Proscuitto di Parma, as well as Spanish and French hams and sausages from both countries are easy to find.
The majority of dishes I serve are cool or room temperature. A fillet of beef is a good example because it tastes delicious either warm or at room temperature. A chimichurri sauce from Argentina would be the ace condiment to serve with the fillet and a glass of Malbac.
Mussels with sausages (you can substitute clams for the mussels) is a salute to Spain. A red or white Rioja drinks well with this dish.
I usually buy dessert and serve the sweets with Champagne or Prosecco. Miniature eclairs, cannoli and butter cookies are set out on pretty serving platters.
�-� Chimichurri Sauce �-�
Ingredients:
1 cup of olive oil
1/2 cup of red wine vinegar
6 fat cloves of garlic, finely chopped
1 large handful each of fresh Italian parsley and cilantro leaves, both finely chopped
Cayenne pepper, kosher salt and freshly ground black pepper, to taste
Directions:
Whisk the oil and vinegar together. Stir in the remaining ingredients. Cover and let stand for about three hours at room temperature.
The sauce will keep in the refrigerator for about two days.
Makes about 2-1/2 cups
Note from Phyllis: You can chop the garlic, parsley and cilantro in the food processor. Then add the oil and vinegar and process. Chimichurri Sauce also is good on lamb chops and grilled fish.
�-� Salmon Mousse �-�
Ingredients:
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of boiling water
1/2 cup of mayonnaise
1 tablespoon of lemon juice
Dash of Tabasco
1/3 cup of chili sauce
Sprinkling of sweet imported Hungarian paprika
1 teaspoon of kosher salt
3 tablespoons of finely chopped dill
1 15-ounce can of red sockeye salmon, skin and bones removed, finely chopped in the food processor or flaked by hand
1 cup of heavy cream
Israeli cucumbers, thinly sliced
Directions:
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk until the gelatin dissolves. Cool to room temperature.
Whisk in all of the ingredients except the salmon, cream and cucumbers. Stir well. Cover and refrigerate for about 20 minutes, or until the mixture begins to thicken. Fold in the salmon.
In a separate bowl, whip the cream until it thickens and soft, fluffy peaks form. Fold into the salmon mixture. Pour into a 6- to 8-cup mold. Cover and chill for at least six hours.
When ready to serve, run a knife around the inside edges of the mold. Dip the mold into a bowl of hot water to loosen it. Turn the mousse onto a pretty serving platter and garnish with the cucumbers.
Note from Phyllis: Tuna packed in oil can be used in place of the salmon. I use a copper fish mold when making this mousse.
