Wines and SpiritsDelicious Meals for Delicious Wines Part 2: From Rim Rock Ranch
Blanc de Blanc
Mild strong cheese, appetizers, seafood, Asian food, poultry, dessert/ fruit
Sparkling wine is one of the few types of wine that Asian food will compliment well. With a Blanc de Blanc we suggest an Asian themed meal including small sushi rolls for an appetizer, and a chicken dish such as chicken skewers with dukkah crust for the main course. Not only are they fairly simple to make, but theyre cute too! When it comes to dessert, you can stick with your Asian theme and make your own fortune cookies!
Serve Blanc de Blanc in a champagne flute, chilled between 43 and 48 degrees Fahrenheit.
Sample Recipe:
Chicken Skewers with Dukkah Crust
Dukkah makes everything better. This spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah, then is accompanied by a sweet-sour sauce of honey and balsamic vinegar.
If you have the time, you can make your own dukkah. Otherwise you can look for it at gourmet grocery stores, or online at stores like Spice Bazaar.
Ingredients:
2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 chicken tenders, also called chicken tenderloins
1 cup Dukkah
1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)
Directions:
Heat the oven to 350F and arrange the rack in the middle.
Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 minutes. Set aside to cool.
Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.
Extra Dry Sparkling Wine
Mild strong cheese, appetizers, Asian food, poultry, dessert/ fruit
With extra dry sparkling wine keep it simple with an easy, yet delicious layout. Start with appetizers of crackers, cheese, and sweet fruit. Then, for dinner we suggest baked pesto Parmesan chicken with a salad. For desert go back to the sweets with fruit and chocolate, and another round of wine.
Serve the sparkling wine in a champagne flute, chilled between 43 and 48 degrees Fahrenheit.
Sample Recipe:
Baked Pesto Parmesan Chicken
Ingredients:
1 chicken, about 4 pounds, quartered, or other chicken parts
4 tablespoons prepared pesto
4 large cloves garlic, finely chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese
Directions:
Line a 13x9-inch pan with foil and lightly grease the foil.
Wash chicken and pat dry. Trim excess fat and remove skin, if desired. Sprinkle lightly with salt and pepper and place in the prepared pan.
Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces. Cover tightly with foil and refrigerate for 1 to 2 hours.
Drizzle the chicken breasts lightly with olive oil. Bake at 375 for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.
Serves 4.