Summer Re:Mix: Creamy Peach Tart [RECIPE]

FILED UNDER: Food and Wine Recipes

An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual tart. From the wonderful folks over at Food & Wine.


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Ingredients: [Servings: 8]
· 2 cups vanilla wafer cookies, such as Nilla Wafers (5 ounces)
· 1/2 cup smoked almonds
· 1/4 cup plus 2 tablespoons sugar
· 4 tablespoons unsalted butter, melted
· 8 ounces cream cheese, softened
· 1/4 cup sour cream
· 1 egg
· 2 firm, ripe medium peaches, peeled and cut into thin wedges

Directions:
1. Preheat the oven to 350°. In a food processor, combine the vanilla wafers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a 9-inch springform pan. Bake for 10 minutes, until the crust is set.

2. Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

3. In a bowl, toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches in 2 concentric circles over the custard. Remove the ring, cut the tart into wedges and serve.

Let us know how it goes! Share your peach tart creation with us: tag @BordeauxWines and we’ll check it out! Cheers!

Summer Re:Mix Meal: Garlicky Lemongrass Chicken [RECIPE]

FILED UNDER: Food and Wine Recipes, White Wine

Doesn’t it look delicious?!

Our opening Summer Re:Mix Recipe comes from the awesome team at Food & Wine. Contributed by Chef Grace Parisi, the spicy lemongrass paste used here is also wonderful rubbed on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut. This recipe takes about 40 minutes from start to finish and it’s perfect with a refreshing and zesty white Bordeaux wine, such as Chateau Coucheroy!

Ingredients: [Servings: 6-8]
· 5 plump lemongrass stalks, inner bulb only, coarsely chopped
· 3 scallions, white and light green parts only, coarsely chopped
· 1 large garlic clove, smashed
· 1 large jalapeño, chopped
· Pinch of sugar
· 1/4 cup vegetable oil, plus more for brushing
· Salt and freshly ground pepper
· 4 pounds skinless, boneless chicken thighs and breasts

Directions:
1. In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeño and sugar and pulse until finely chopped. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process to a fine paste. Season the paste with salt and pepper.

2. Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes. Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.

3. Light a grill. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes.

Let us know how it goes! Share your garlicky lemongrass creations with us: tag @BordeauxWines and we’ll check it out! Cheers!

Dessert With Your Dessert Wine

FILED UNDER: Know Your Bordeaux

Food & Wine’s Executive Wine Editor Ray Isle walks us through his dessert wine choices for your…desserts. Basically, dessert wines have a range of flavor, so which desserts work best with Sweet Bordeaux?

Custard and Vanilla
This category encompasses everything from crème brulee at a Michelin 3-star restaurant in Paris – or the insanely good crème brulee bread pudding at Killen’s Steakhouse in Pearland, Texas, which as far as I’m concerned gets about 19 stars – to Jell-O vanilla pudding.

Try a dessert wine made from white grapes-anything from the classic Sauternes or Barsac (the 2008 Chateau Coutet is gorgeous, and about $40 for a half bottle).

Learn more about which wines to pair with your dessert at Eatocracy.

Get Your Grill On! [FOOD & WINE PAIRINGS]

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes



July has finally arrived and we’re already ready to grill up some finger lickin’ foods! Whether you are hanging out rooftop, poolside, at the park, or having barbecue in the backyard, you’re still going to be looking for grilling recipe ideas, and that’s where our Le Wine Buffs come in. For your summer dining pleasure, we present our recommendations for National Grilling Month. Here’s their cuisine of choice (along with a wine pairing): [We can almost smell that smoke and hear that sizzle right now.]

Potato Salad
Potato salad can be made many ways, but there’s one thing that you can always count on: some creaminess coming from the mayonnaise and a hint or more of tangy heat coming from added mustard (I personally love potato salad with a good bit of mustard and dill mixed in). Thus, you can take two routes with this one. Go for a tarter white from Entre-Deux-Mers, such as the zesty Chateau La Commanderie de Queyret Bordeaux (the salty minerality is a great bonus match). Or you can try and match that creaminess a bit, keeping that great acidity to ensure that the palate is continually refreshed after each splash of wine. For this style, try the more complex (only $8!) Chateau Moulin de Ferrand Entre-Deux-Mers. Yum! – Ward Kadel

Beef Fajitas
From deep in the Heart of Texas is this recipe for real Beef Fajitas. For the Marinade: 1/2 cup old leftover red wine, 1 Tbl Canola Oil, juice of four limes, four cloves of garlic, crushed, 1tsp cumin powder, 1tsp onion powder, dash Worcester sauce and fresh ground black pepper to taste. Mix all together in a large glass bowl or large ziplock bag. Take 2 lbs beef skirt steak cover well with the mixture evenly, and marinate at least four hours and up to 24 hours covered in the refrigerator. Take the meat out of the fridge 15 minutes beforehand. Remove the meat and pat dry. Heat your grill medium hot and grill the skirt steak for 3-4 minutes per side. Let rest and while resting grill 1 onion, 1 green pepper, 1 red pepper all thick sliced until tender. Slice the beef against the grain thinly, and serve with the grilled veg, with fresh warm tortillas, guacamole, sour cream, diced tomato, and shredded letttuce on the table! Serves 4 hungry Texans or 6 Yankees. Y’all will be grillin’ Texas style! Serve with nicely chilled Bordeaux Rose, such as Chateau Bonnet 2009, or a light young Bordeaux Red, like Mouton Cadet 2008 and make sure the reds are served a little cool! – Rob Moshein

Bleu Cheese Burgers
My favorite burger is a combo of ground lamb, veal and beef, grilled medium-rare topped with Fourme d’Ambert (bleu cheese), sauteed local mushrooms and onions. Simple but delicious!! I pair it with either 2005 Chateau de Reignac, Bordeaux Superieur about $40 to stand up to the richness of the lamb and bleu cheese or on the more BBQ affordable side at about $17 2007 Chateau La Grange Clinet, Premier Cotes de Bordeaux with a more fruit forward approach!! – April Bloom

Grilled Fish & Vegetables
Light, healthy cuisine is ideal for warm summer nights, with some of my favorite meals focused on perfectly grilled fish and vegetables. A heartier fish, like halibut or salmon grill up nicely, and I like to pair it up with asparagus, bell peppers and zucchini, lightly drizzled with a flavorful olive oil. The most delicious summer sipper for a meal like this is Bordeaux blanc – my current favorite, 2009 Chateau Haut-Belian, is downright delectable and light on its feet, with lovely tropical fruit and sliced pear flavors and a crisp finish. For $12, it’s good for your wallet too! – Erin McGrath

Happy Grilling!

Special Wine Trivia – Win Two Screening Tickets to Vine Talk!

FILED UNDER: Know Your Bordeaux, Wine Events

We have a special Wine Trivia this week! This week we’re giving away tickets to an exclusive airing of PBS’ newest series: Vine Talk!  The filming will take place on Monday, February 7th in NYC and is scheduled to air in April 2011 on PBS.  The television show stars actor Stanley Tucci and wine expert Ray Isle (from Food & Wine Magazine) and takes a fresh look at wine.  This filming will be all about Bordeaux wine…but to score these tix you gotta answer the following questions correctly!

…And the trivia questions:

1. At 425 acres, what is the largest Chateau in the Medoc?

2. Name any two celebrity guests that will be appearing on Vine Talk this season.

All answers can be sent by:

  • emailing us at info [at] enjoybordeaux [dot] com
  • posting a comment below (make sure to include your email address so we can contact you if you win!)

All entries must be received by 5pm (US Eastern) on Thursday, February 3rd, 2011.

Good luck! (& check out Vine Talk on Facebook & Twitter)

Contestants that answer correctly will be chosen through a randomizer program.  The winner will then be notified via e-mail with standard ticket information, details on arrival time, etc. * winner must be a resident of the US and must be 21 years of age.  ID will be required.  We do not provide transportation.