This month’s wine is a nice Italian white that goes well
with seafood and creamy dishes. I had to
make some alterations to the recipe and the dessert wasn’t as big a hit as I
thought it would be, but it all turned out well. Enjoy.
Menu
- Seafood Risotto with Steamed Asparagus
- Green Salad with Grape Tomatoes and Sliced Dates
- Strawberries 'n Cream Minis
Wine
- 2008 Bisci Verdicchio Di Matelica
We didn’t have an appetizer this
month so I started right on the main course.
When I was searching for a pairing for this wine, I kept coming up with
seafood risotto so it seemed a simple enough decision. The only problem is Christine isn’t a huge
seafood fan, so I altered the recipe to only include shrimp, adding extra to
replace the now missing scallops, and exchanged the clam juice with an extra
cup of chicken broth. The risotto was
creamy with a slight briny taste from the shrimp and a subtle yellow color from
the saffron. Risotto can be a side dish,
but is so rich that it also works as a nice main course. The wine was a perfect pairing with nice
acidity that helped cut through the creaminess of the risotto. I steamed some asparagus as a side dish, but let
the asparagus steam a little too long.
It tasted okay but was a little mushy and everyone knows you don’t want
to have a limp spear.
After the main course, I served a
green salad using the last of the lettuce that Christine grew this year in the
local community garden. I garnished that
with grape tomatoes and sliced dates. Then
it was time for dessert. I was looking
for something simple and what could be simpler than Jello (our neighbor
Marlane, a native Minnesotan, would be so proud!) Who doesn’t love Jello? But instead of just Jello, I souped it up
with some white chocolate and condensed milk.
I was able to make it ahead of time and just had to garnish the
individual servings with strawberries before serving. Okay, it was alright, but not great. The texture was a little odd. I think Christine likened it to strawberry
Play-Doh. We finished the dessert, but I
don’t it will be repeated…ever.
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