Advice: Cheese and wine
DOUGLAS Y SYSTROM
We think we will start with Champagne and a warm light cheese puff as guests
arrive. We will move on to the dinner table and have a small servings of
five different cheeses with French bread. Raclette is next, and in addition
to potato and small pickles, we will have some meats and grilled vegetables.
A salad of mixed greens. Finally poached pares with a mascarpone cheese.
Other than the Raclette, I'd like to choose the cheese based on the wines
served. Start to finish, what are your thoughts?
The planning is very early, just a thought now ... so you can influence
anything. Love to hear from you.
Doug
Santiago G.H.
>
> Hi all! I'm planning to have a Cheese Dinner for six.
>
> Other than the Raclette, I'd like to choose the cheese based on the wines
> served. Start to finish, what are your thoughts?
Providing that you can find it:
Manchego Cheese (e.g. "Boffard viejo") with a good Ribera del Duero
(e.g. Alión 95 or 96).
Torta del Casar is a very interesting cheese that is not well known out
of Spain and it is very interesting IMHO. You buy it by the piece (from
0,5 kg. to several kgs) and it is hard in the outside but creamy-liquid
in the inside with a deep and complex mouth. Perhaps you could find it
in a specialiced shop wherever you live. A good match to this cheese
would be Marqués de Griñón Emeritus '98 from Toledo (I think he exports
a lot of wine so this one is not that difficult).
If I didn't help, I just hope the reading was interesting,
Regards from Spain,
Santiago
Mike Tommasi
5 cheeses with french bread huh? And you want the wine to make sense
throughout, right? Also, I have no idea where you live, so some things
may be hard to find...
If you must have Raclette, then I would serve it before the five
cheeses, as I think a white will be more suitable with it, something
like a sauvignon or a good beaujolais. If you must have pickles, go
for an alsace gewurz?
In order to progress logically with the wines, I would in fact serve
something like a Livarot BEFORE the Raclette, maybe with the alsace
wine, I say this because this cheese is a bit hard to match, in fact a
cider or if you can find it a "pommeau" would be great...
After the raclette, if you have any space left in your stomach, then
go for, say:
A Brie de Meaux with a good Rhone like Domaine de Gramenon Sierra du
Sud? [OT, I had their La Meme from 100 year old plants last night,
wonderful, truly).
Next. A manchego with a Tinto Pesquera? Or a castelmagno with Barolo?
A Salers maybe, or some real parmigiano reggiano. Or an aged cheddar.
Finish with a Cabrales or a Roquefort with Banyuls wine, and keep the
wine for the pears, but forget the mascarpone frankly, not because
there is anything wrong with mascarpone, but it will be problematic
for the wine. Cook the pears in a syrup made from the banyuls wine,
and you could even add a chocolate sauce, keeping the latter on the
bitter side.
I've never had a complete meal of just cheese... tell us how it went.
Mike
a...@stratsplace.com
We've been away for a bit and so this is most likely way too late ..
however we have been taking a wine/cheese tasting course and you might
enjoy reading our notes at ..
http://www.stratsplace.com/cheese/cheese.html
On Tue, 02 Oct 2001 21:06:03 GMT, "DOUGLAS Y SYSTROM"
<DOUGS...@prodigy.net> wrote:
Art & Betsy Stratemeyer
=============================
http://www.stratsplace.com
A Community Celebration the Joy of Wine,Gardening and the Arts
Kayoumin
Champagne. French trad.
Interesting that you choose the food according to the wine you like, that's
something I have never done... I'll try.
"DOUGLAS Y SYSTROM" <DOUGS...@prodigy.net> wrote in message
news:%_pu7.3892$Rc1.67...@newssvr17.news.prodigy.com...
DOUGLAS Y SYSTROM
I know, my wife thinks it's a lot of cheese. I did check it out on the
internet and with a local cheese guy (now there is an unbiased source!) ...
and it looks like it can be done with out the OD on cheese.
The puffs are extremely light ... can pop down several if wanted and not
feel anything but good taste.
The five cheeses will be presented on a small plate and have just a taste
each. Again not real filling, but bursting with flavor.
The Raclette is just a great conversational meal. Self regulated. And
I'll have lots of grilled veggies to go with the cornichons and potatoes.
Some thinly sliced meats too. And also a tossed green salad ... need a
light dressing if anyone has suggestions.
Finishing with the poached pear ... and some sweet mascarpone cheese
finishes it off.
So, really, unless someone goes nuts with the Raclette ... the cheese is not
too heavy ... more taste.
I'm more at a loss about the 5 cheeses. I liked the suggestion of champagne
throughout, but I don't think I could handle that ... I'm thinking maybe a
white burgundy with the 5 cheeses? Do you all think I could move to a Pinot
with the raclette? Finish strong ... poach the pear in the same wine we
will finish with ... don't know what red is usually used?
That's were I am today ... still have lots of time.
Doug
Mike Tommasi <mi...@tommasi.org> wrote in message
news:nj5prtksi8uqk4slj...@4ax.com...
Archon
> The puffs are extremely light ... can pop down several if wanted and not
> feel anything but good taste.
the things you call cheese puffs - are thy Gougeres? I made some for my
birthday with salmon and cream cheese and salmon filling. Very good. I
served as an hors d'euvre.
--
-------------------------------------------------------------------
Michael Nielsen
Computer Vision and Graphics at Aalborg University
Project: http://www.vrmedialab.dk/~archon
Music: http://mp3.com/archon2
Website: http://www.archonia.dk
DOUGLAS Y SYSTROM
blended into a bread batter of some sort. Baked to a puff. I'm promised
the recipe.
Did you bake your salmon and cream cheese puff?
Doug
Archon <arc...@gvdnet.dk> wrote in message
news:3BBDF241...@gvdnet.dk...
Archon
DOUGLAS Y SYSTROM wrote:
>
> That sounds tasty! What was described to me is a mix of cheeses, heated and
> blended into a bread batter of some sort. Baked to a puff. I'm promised
> the recipe.
>
> Did you bake your salmon and cream cheese puff?
Yes. It's a choux pastry. Gougeres are Burgundy specialities. I have a
basic recipe with grated emmentaler, which they suppossedly use at
winetasting, and then the luxury version with the salmon. As main dish I
made a redwine marinated french pork stew with oranges, and as dessert -
redwine glazed pears :) It was a real feast and I spent 2 days in the
kitchen.
Here's the recipies:
Gougere:
1 stick Unsalted Butter
1/2 cup Water
1/2 cup Milk
1/4 tsp Salt
1 cup All Purpose Flour
4 each Large Eggs
6 oz Gruyere or Emmenthaler Cheese, Grated
Topping
4 oz Gruyere or Emmenthaler Cheese, Grated
Procedure:
This recipe will use 2 baking sheets lined with parchment paper. Preheat
oven to 375 degrees farenheit.
In a heavy bottom saucepan, combine the water, milk, butter, salt and
bring to a boil. Remove pan from heat and add the flour all at once then
using a wooden spoon, stir in the flour, a
little at a time, until a smooth dough is formed and stir constantly
until mixture comes
away from the sides of the pan.
Let mixture cool a couple of minutes.
Mix in the eggs one at
a time ensuring the eggs are incorporated before adding the next. Add
the 6 oz of grated cheese and continue
mixing until incorporated.
Transfer the mixture to a pastry bag fitted with a #8 or #9
(approximately 2/3" hole) round pastry tip. Pipe dough onto parchment
paper into 1-1/2" mounds about 2 " apart or just use two spoons as
described in "salmon gougeres". Do
not worry if the mounds are not perfectly round, we will take care of
that later.
Add Topping
Using a spoon dipped in water, knock down any of the dough that is
'sticking' up. With the remaining 4 oz of grated cheese, place the
cheese on top of each Original and Sun Dried
gougeres.
Bake for approximately 22-25 minutes until golden brown.
The inside will have melted cheese which may give it an 'unbaked' look.
Serve warm with wine.
---------------------------
Smoked Salmon Gougere
(Makes about 30 puffs)
The filling is optional, but a nice addition. If you wish, instead of
smoked salmon cream cheese, use plain cream cheese and add finely
chopped smoked salmon to taste.
Gougeres:
1 cup (250 mL) water
1/3 cup (75 mL) butter or shortening
1 teaspoon (5 mL) dry mustard
1/4 teaspoon (1 mL) salt
1/8 teaspoon (.5 mL) cayenne pepper
1 cup (250 mL) all-purpose flour
4 eggs
1/4 lb. (125 g) smoked salmon, finely diced
1/4 cup (50 mL) grated Parmesan cheese
Cream Cheese Filling:
1 tub (250 g) smoked salmon cream cheese or plain cream cheese
1/3 cup (75 mL) light mayonnaise or salad dressing
1/4 cup (50 mL) minced fresh dill
1 tablespoon (15 mL) fresh lemon juice
Smoked salmon (optional)
Fresh dill sprigs
To make gougeres:
Line two baking sheets with baking paper.
In a medium saucepan, combine water, butter, mustard, salt and cayenne
pepper.
Bring mixture to boil. Remove from heat.
Add flour all at once. Stir well until mixture leaves sides of saucepan,
becomes smooth and forms a ball.
Let cool for five minutes.
Using wooden spoon or electric mixer, beat eggs into dough, one at a
time, until completely blended and dough is smooth.
Stir in smoked salmon and Parmesan cheese.
Drop mixture by teaspoonfuls onto baking sheets, spacing 1 1/2 to two
inches (4 to 5 cm) apart (hint: Use two spoons and dip in water each
time). Smooth any points on the rounds.
Bake in a preheated 400 F for about 22 to 25 minutes or until puffed,
golden and firm. Serve immediately or place on wire rack and let cool.
To make filling:
Combine cream cheese, mayonnaise, dill and lemon juice until smooth.
Place the gougere on a letter of lettuce, carve a slot in the top spread
a dollop of filling into the slot and over top of each gougere and
garnish with a small strip of smoked salmon and 4 small shrimps and a
slice of tomato and lemon.
---------------------------------------------------
French Pork Stew with Oranges
Ingredients for 4 servings:
500 grams pork cubes (sliced for stews)
Marinade:
3 carrots, cut into 1/2 inch slices
1 Onion, sliced thinly
1 cup Red wine (e.g. Burgundy)
1 cup Water
1 Laurel leaf
2 Cloves
Salt, pepper, and paprika
1 tbsp cooking butter
2 Oranges, peeled and cut into slices
1/2 - 1 Envelope* of saffron (0.072-0,125 gram)
2 tbsp cornstarch
Procedures:
1. Mix all the ingredients of the marinade together.
2. Marinate pork overnight in refrigerator.
3. Remove pork from marinade
4. Season with salt, pepper, and paprika.
5. Panfry in butter, then add marinade. Simmer for about 1 hour.
6. Add oranges and saffron to the pork stew, cook for about 2 minutes.
7. Stir cornstarch in some water and add to the stew, cook for 2 minutes
8. Garnish with some parsley sprigs (optional).
*) For a 5 times portion, two envelopes are enough.
--------------------------------------------------------------
Redwine Glazed Pears
8 small hard pears with stalk
1 dl Water
2 whole cloves
1 piece Cinnamon (2 inches)
Thin peel of 1 orange
Thin peel of 1 lemon
About 2 dl redwine
About 2 dl Sugar
Peel the pears and remove the flower.
Mix the water, spices, peels of orange and lemon, and redwine.
Boil the pears in this so they are tender at low heat. Remove them and
place them in the serving bowl.
Add sugar to the fluid. Boil without lid until it's thickens a little,
not thick as treacle or caramel. Dillute with redwine if it's too thick.
Filter it and pour over the pears with a spoon. As it cools continue
pouring over pears every once in a while.
Serve with whipped cream.
(The recipe doesn't mention times as they are relative. My pears needed
boiling 35 minutes and the sugar needed boiling more than 30 minutes to
thicken.)
Chris Cotsapas
"DOUGLAS Y SYSTROM" <DOUGS...@prodigy.net> wrote in message
news:QVgv7.6211$b52.117...@newssvr17.news.prodigy.com...
<SNIP>
>need a light dressing if anyone has suggestions.
<SNIP>
how about a white wine and blue cheese dressing? Not as heavy as it sounds!
Blitz some <insert favourite/handiest blue cheese> in some wine with a food
processor on low, and you're off! I go for herbaceous, acidic dry wines for
this, as it gives an extra element of tartness which I like. Some of your
guests may consider that too much, however, so you may want to think about
using a fruitier wine for this - Aussie Chenin Blanc suggests itself, loads
of melon/tropical fruit flavours there. Walnuts are also a very good
addition to your salad in this case. Also, loads of freshly ground white
pepper in the mix.
If you go for the fruitier wine option, I'd suggest adding some crisp,
bitter(ish) greens to your salad - endives, perhaps.
HTH
C
PS I've tried this dressing with olive oil, but I thought it didn't work.
I'd advise against it.
Ian Hoare
Sat, 06 Oct 2001 02:08:34 +0200, you explained:-
>> That sounds tasty! What was described to me is a mix of cheeses, heated and
>> blended into a bread batter of some sort. Baked to a puff. I'm promised
>> the recipe.
>Yes. It's a choux pastry. Gougeres are Burgundy specialities.
Absolutely. A delight, though when I've been there, I've only ever had them
"plain" as individual puffs. I have made other recipes with various
fillings, but I believe them to be inauthentic "improvements". The use of
fish - especially oily fish - strikes me as slightly perverse, as Gougčres
are used to accompany red burgundies (which they do very well if the right
cheese is used) but the fish would make that less successful, and not be a
howling success even with white burgundy.
>I have a basic recipe with grated emmentaler, which they suppossedly use at
>winetasting,
Err, very sorry to contradict, but it would _never_ be Emmenthaler. Firstly
the cheese has no taste, secondly most frenchmen would instinctively use a
french cheese - such as Comté. This is a french version of Gruyčre. Any
attempt to make this should NOT use American "swiss cheese" which is
neither. Use real imported Gruyčre.
--
All the Best
Ian Hoare
Sometimes oi just sits and thinks
Sometimes oi just sits.
Archon
> >I have a basic recipe with grated emmentaler, which they suppossedly use at
> >winetasting,
>
> Err, very sorry to contradict, but it would _never_ be Emmenthaler. Firstly
> the cheese has no taste, secondly most frenchmen would instinctively use a
> attempt to make this should NOT use American "swiss cheese" which is
Gruyere is the primary cheese to use, but I have no idea how to get that
cheese here, so
I used the 2nd suggestion in the recipe.
DOUGLAS Y SYSTROM
DOUGLAS Y SYSTROM
where we are headed with this meal, I think it's a good idea.
Thanks
Doug
Ian Hoare <ianhoare...@wanadoo.fr> wrote in message
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