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Posts with tag sherry

The New York Times in 60 seconds: Chocolate chip cookies, cold soup, Sweetmobiles

chocolate chips cookies
Chocolate chip cookies are magic. Especially when warm. And sprinkled with sea salt.

Jim Mamary and Alan Harding were Brooklyn restaurant pioneers, opening a dozen restaurants in the past decade. But now people are mad because they say their restaurants are chains. Chains are bad. Yuppie fight!

If the above item makes you roll your eyes at New York, consider this: the city has roaming "Sweetmobiles" serving cookies, hot waffles, and crème brûlée. I heart New York indeed.

Eric Asimov gives poor, maligned dry sherry some love.

The Minimalist does cold soup.

A recipe for a pea and raw squash salad.

Fried milk. Cool. See for yourself.

The Wonderful World of Sherry: A food pairing at The Astor Center NYC



On July 1, 2008 at 6:30 pm the Astor Center in New York City will be hosting the seminar The Wonderful World of Sherry: A Food Pairing. Roger Kugler, Sommelier of Suba Restaurant and Wine Director of Boqueria Restaurant will lead a discussion and tasting of those beautiful and complex fortified wines and how they pair so well with various foods.

Roger has an extensive background in wines, with a strong focus on those from Spain. He is interviewed often and has been mentioned in, and tasted wines on panels, for the New York Times. This seminar looks like it will be a fun, entertaining, and educational event for those who want to know more about his oxidized elixir from Spain. The courses and dinners at the Astor Center are truly marvelous, and having been to quite a few, I heartily recommend them.

The Atomic Cocktail (Part Two)

Back in October I linked to a drink called The Atomic Cocktail, which is made with Plymouth Gin, Galliano, and Grapefruit juice. Now comes another drink with the same name.

This one is via David Wondrich at Esquire, and he says the drink after the jump was invented in Las Vegas in the early 50s. It's made with vodka, brandy, sherry, and champagne.

Continue reading The Atomic Cocktail (Part Two)

Dessert Wine Notes: Alvear Pedro Ximénez De Anada 2003

Alvear Pedro Ximénez De Anada 2003 from Spain is 17%abv / 34 proof because it is a mildly fortified wine, and has a phenomenal natural level of 465 grams of sugar per liter. The color of this wine is a coppery orange brown with an exceptionally thick and heavy body. You could use a spoon to drink this luscious wine, heck it's almost thick enough to use a fork.

The aroma is full of fresh dates and figs, while the taste is very broad and complex with dates, figs, English toffee, raisins, as well as a hint of warm spices like mace, clove, and Vietnamese cinnamon. It is a full, full flavor that is soft and furry, and explodes on your tongue with every sip, ending with a strong, long, and lingering finish.

If you like rum raisins and toffee you will go wild over this wine. I found it delightful served chilled in a small wine glass, and spent many hours in front of my fireplace taking tiny sips, and letting the syrupy goodness wash over my tongue and through my soul. I can't say enough good things about this sweet and luscious wine.

Continue reading Dessert Wine Notes: Alvear Pedro Ximénez De Anada 2003

Wine and candy - why not?

Wine Enthusiast has an interesting take on combining candy with treats of a somewhat more mature nature. Pairing wine with candy sounds like a great way for the big kids to enjoy themselves on Halloween. Just be sure not to offer a glass to any wee goblins who ring your doorbell next week.

Among the suggested pairings:
  • Chocolate: Always goes well with Port, but WE suggests anything in the red wine family, including Shiraz and Banyuls.
  • Chocolate with nuts: Try a Sherry or Madeira to go with that Snickers bar.
  • Caramel apples: Muscat or Gewürtzraminer are match well with caramel notes, while a Sauternes will highlight more of the apple flavor.
  • Candy corn: WE suggests a Chardonnay to pick up on the seasonal treat's buttery, vanilla flavors.

Tip of the Day

Drying fruit is easy, mostly hands-off and yields a sweet and healthy snack.

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