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Dearborn
Press & Guide
Welcome
to a place where your 10,000 Taste Buds will be inspired by
a study of wine, spirits and gourmet foods from around the
world. I plan to share the ruminations and revelations I have
experienced throughout my career of culinary journeys. In
this column you will find cooking suggestions, food and wine
pairing ideas, and those simple tips that will improve what
you serve on your table.
Get your
10,000 Taste Buds ready, that's the minimum humans have. Incidentally,
women can have up to 25,000 taste buds, which endow them with
a more critical taste perception. "Harry, Harry, there's
too much salt in the soup again!"
Now let's
hop to the Easter Table.
If you're
serving up an Easter ham this holiday the right wine to complement
the table is of course, what you like, but to find a great
pairing try a Rosè. And I mean real rosè, which
is classically a dry style. I like Rosè for it's delicate
color and aroma and that subtle touch of "mellow"
that works with ham prepared almost anyway. A special benefit
of Rosè is that it can be piquantly dry, but still
express a hint of raspberries and strawberries in the nose
that perfectly balances the sweetness of a ham. Here are a
few value Rosès under $15 per bottle that I recommend:
Costieres
De Nimes Chateau La Tour DeBeraud (France)
Heitz Cellar Grignolino Rose (Napa Valley)
Marques De Caceres Rioja Dry Rose (Spain)
As an
added bonus for your Easter table here is a simple recipe
for almost perfect English style Cumberland Sauce. Great over
your ham!
One jar
of Hero black currant jelly, (not jam)
One jar of Hero red currant jelly
3,4 or 5 tablespoons of a good ruby Port, I recommend Fonseca
Bin 27
Zest of one lemon plus a squeeze
Zest of one California orange
Juice of one Florida orange
Heat the
ingredients gently together for 5,6 or 7 minutes, tasting
frequently, and then baste your Ham with the Cumberland sauce
in the last 10 minutes of cooking. To be really gourmet, save
some of the Cumberland sauce on the side and blend it with
1,2 or 3 teaspoons of jarred Swedish lingonberries, my favorite
is Felix. Serve on the side as you would cranberries at Thanksgiving.
Life is
one food experience after another; make it tasteful for your
10,000 buds.
Questions,
comments and suggestions are invited. E-mail John at jjonna@heritage.com
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