Mountain Views-News Sunday, July 2, 2016 10 FOOD AND DRINK Mountain Views-News Sunday, July 2, 2016 10 FOOD AND DRINK
RED IS GOOD PINK IS BETTER
I love to follow trends, what’s hot, and what’s not. Right now
there seems to be a real love affair with “Rosè wines”. What is
a Rosè? First of all it’s not a blend of red and white wine rose’ wine is made from red, black or purple grapes. The rose’ or pink color
comes from the skin of the grape, however the juice is only in contact with the skin of the grape a short period of time. In France for
decades the blending of red and white was only approved for making pink champagne.
I have discovered a sparkling wine rosè that is as close to the “pink champagne” as it gets. Domaine Caerneros hailing from our great
state of California is as good as it gets. The Musè (bubbles) are perfect this is the kind of rosè that you can truly drink by itself or the
accompaniment of any foods from shrimp cocktail to caviar, I won’t go as far as ritz crackers but don’t tempt me!! This sparkling rose
has a perfect “weight” for a rosè. Not too heavy, yet just enough body for a great mouth feel. It is not sweet, and the finish has not even
a hint of bitterness. Not sure if I will give up on the Domaine Carerneros brut just yet, but if you are looking for a mild change of pace
with a little more fruit and a tad sweeter this rosè is a great addition to my sparkling wine recommendations. No need to store this
one is ready to sip right off the shelf. One more note, not sure why
but rosè champagnes and sparkling wines tend to be a bit more
expensive. This one will run you about $35 compared to their
sparkling brut that is about $30. Happy start of summer to all of
you.
Salutè !!
Dills Score :91
Each week I will give you my Dills Score. Starting with a base of 50
points, I have added points for value - 8 points for color, 8 points
for aroma or “nose”, 8 points for taste, 7 points for finish, and 9
points for my overall impression, which includes my value rating.
Join me this Sunday at 5 PM for Dining w/Dills 830 AM KLAA 830
follow me on twitter kingofcuisine www.peterdills.com
TABLE FOR TWO by Peter Dillsthechefknows@yahoo.com
4TH OF JULY BBQ’D
CORNISH HENS
INGREDIENTS:
3 cloves Garlic crushed
1 tb Seasoned salt
1/2 c Oil
1c Fresh lemon juice
12 tsp Italian Salad dressing
1/2 c Chopped onions
1 Pepper
1 ts Crushed thyme
4 Rock Cornich Hens, giblets removed
DIRECTIONS:
Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner
for about an hour and basting with marinade frequently (at least every 5 minutes) while barbequing. Serves 8.
If you can’t get outside to barbecue, just use the oven method:
Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes.
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush with marinade again after about 10
minutes).
Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the
thigh with a fork.
Julie’s Favorite
Family Recipes
HOLLY’S PEACH CRUMBLE
INGREDIENTS
FOR THE FILLING
2 lbs. peaches or nectarines, cut into 1/2-inch wedges (6 cups)
1/2 cup granulated sugar
1 tbs. lemon juice
4 tsp. cornstarch
1/2 tsp. coarse salt
1/4 tsp.
FOR THE TOPPING
6 tbs. unsalted butter, room temperature
1/2 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 tsp. coarse salt
DIRECTIONS
Preheat oven to 375 degrees. Make the filling: Combine peaches,
granulated sugar, lemon juice, cornstarch, and salt. Transfer to an8-inch square baking dish.
Make the topping: In a large bowl, using a mixer, beat butter andbrown sugar on medium until light and fluffy. Add flour and salt and,
with your hands, mix until large pieces form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes, tenting looselywith foil after 30 minutes. Let cool 20 minutes before serving.
45 N. Baldwin Ave. Sierra Madre, CA 91024
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Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com
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