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Categorized | General

Appetizers, Soups and Salads That Pair Well With Wine


Suggested Wine: Chardonnay


¾ cup mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon Tabasco sauce
2 teaspoons drained capers, chopped
1 tablespoon chopped fresh
flat-leaf parsley
1 tablespoon fresh lemon juice
2 canned roasted red peppers,
drained and chopped
Salt and freshly ground black
pepper, to taste

Combine all ingredients in a bowl, cover and refrigerate until ready to serve.

Crab cakes

¼ cup mayonnaise
¼ cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
¼ teaspoon black pepper
1 pound Dungeness crab meat, or your
preferred local crab such as Blue crab
2 cups panko (Japanese breadcrumbs)*
2 tablespoons (or more) butter
4 tablespoons (or more) olive oil

Line a baking sheet with waxed paper.Whisk together the mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper in large bowl. Add in crabmeat and 1 cup of panko, breaking up crabmeat slightly. Let the mix stand for 10 minutes. Form crab mixture into sixteen 2-inch-diameter patties, using about a ¼ cup for each cake. Place the patties on the parchment paper-lined baking sheet. Cover and chill for at least 1 hour, but can be held for up to 24 hours.
Melt 1 tablespoon butter with 2 tablespoons of olive oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed) about 5 minutes total.Transfer cakes to napkins to drain off any excess oil. Plate crab cakes with a dollop of remoulade on top of each. A small salad of mixed greens is an excellent accompaniment with this dish.
*Panko is a light Japanese bread crumb available at most high end grocery stores.


Suggested Wine: Chardonnay

1 pound sole, cleaned of all skin and bones, cut into small pieces and well chilled
2 cups cream
Pinch red curry paste
1 tablespoon salt
2 tablespoons cilantro, chopped
2 tablespoons green onions, chopped
2 eggs
¼ cup flaked sweetened coconut, chopped
½ pound shrimp meat

In a food processor make a mousse of the sole by chopping the sole very finely. With the processor running slowly add the cream, scraping the sides often. Puree until smooth. Season the mousse with the red curry paste and salt. Place the mousse into a large mixing bowl. Add the remaining ingredients except the shrimp meat. Mix thoroughly. Gently fold in the shrimp. Place the sausage mix in a pastry bag and pipe 1-inch diameter sausage onto waxed paper. Roll the paper and twist the ends. Roll the sausage in foil and twist the ends, this will keep the sausage tight as it cooks. Poach the sausage in simmering water for 10 minutes. Remove from the water and cool. Unwrap the sausage and place under the broiler to lightly brown. Turn the sausage to brown evenly all over. Slice and serve warm.


Suggested Wine: Chardonnay

Hazelnut Cream

Makes ½ cup
½ cup heavy cream
1 ounce toasted, peeled hazelnuts
¼ teaspoon kosher salt

1. Place cream and nuts in saucepan. Bring to a boil, remove from heat and cover. Let infuse for 10 to 15 minutes. Add salt and blend in blender until smooth.

Butternut Squash and Carrot Soup

Makes 2 quarts
1 pound peeled carrots, thinly sliced
1 small yellow onion, peeled and diced
1 quart plus 1 cup water (5 cups)
1 pound peeled butternut squash,
cut into large chunks
¼ pound peeled Yukon gold
or russet potatoes, roughly chopped
¼ ounce fresh peeled ginger
(a large pebble sized piece)
1 tablespoon vegetarian chicken broth mix
(see note below)
2 teaspoons kosher salt

1. Place the carrots, onions, and water in a small stockpot. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
2. Add squash, potatoes, and ginger. Simmer for 25 minutes more, covered.
3. Remove from heat and add broth mix and salt. Blend in batches until very smooth.
4. Serve with a dollop of hazelnut cream.
Vegetarian chicken broth mix is a powder available in gourmet markets. If none is available, omit broth mix from recipe, and use 5 cups vegetable stock, chicken stock, or water instead.


Suggested Wine: Chardonnay

Lobster Bisque with Bay Shrimp

One 1 ¼ pound live lobster
¼ cup butter
1 large onion, peeled and chopped
1 carrot, peeled, chopped
1 celery rib, chopped
2 tablespoons flour
1 quart clam juice
4 tablespoons tomato paste
¼ cup brandy
1 cup Chardonnay
1 sprig fresh thyme
Pinch saffron threads or powder
1 cup cream
Salt to taste
1 cup bay shrimp meat, cooked

On a cutting board, cut the lobster in half lengthwise. Remove the meat from the tail, coarsely chop the tail and body shells. Save the claws to use later. Heat the butter in a large heavy bottomed soup pot. Add the shells and cook stirring a few minutes over a moderately high flame. Add the onion, carrot and celery. Cook the vegetables a few minutes to soften and color slightly. Add the flour and cook a few minutes to remove the raw flour taste. Add the Brandy and carefully alight. Add the clam juice and wine. Bring the bisque to a boil and reduce the heat to a simmer. Simmer for 45 minutes. Add the claws and cook for 15 minutes. Remove the claws, and use the meat for another dish. If the bisque becomes to thick, you my need to add water. Strain the bisque, pressing to extract as much liquid form the shells and the vegetables as possible. Pour the bisque into another pot. Add the cream and reduce bisque to desired consistence by simmering over a medium flame. Season to taste. Add the bay shrimp, heat and serve.


Suggested Wine: Chardonnay

2 pounds asparagus, trimmed
½ cup plus 2 tablespoons chopped fresh chives
1 head butter leaf lettuce
2 navel oranges
14 ounces lump crabmeat
1 ruby red grapefruit
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1 teaspoon grated grapefruit peel
¼ cup Dijon mustard

Cook asparagus in large pot of boiling, salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into ¼-inch-thick rounds.Transfer slices to large bowl. Mix in ½ cup chives.
Cut, peel and remove white pith from oranges. Working over a bowl, cut between membranes to release individual segments. Drain off juices. Repeat process with the grapefruit. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
Separate leaves from butter lettuce. Discard any wilted or damaged leaves.Wash under cold water and drain. Reserve for later.
Whisk 3 tablespoons fresh orange juice, sugar, vinegar, grated orange peel, and grated grapefruit peel in medium bowl until sugar dissolves.Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Place lettuce leaves in center of plate facing up so they form a cup to hold salad. Mound salad in center of lettuce leaves. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.


Suggested Wine: Chardonnay

***Goat Cheese Rounds***
1 ¼ cups fresh white breadcrumbs
2 tablespoons chopped fresh thyme
11 ounces fresh goat cheese, cut into 8 rounds
2 eggs beaten to blend
½ cup all purpose flour
4 tablespoons olive oil
*** Dijon Vinaigrette ***
4 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
½ cup canola oil
¼ cup walnut oil
8 cups mixed baby greens
2 heads Belgian endive, cut crosswise into ½-inch pieces
2 large ripe pears, peeled, cored, cut into ¼-inch-thick slices*
1/3 cup chopped walnuts

Mix breadcrumbs and thyme in a pie tin. Season the goat cheese with salt, pepper, and bread by dipping the goat cheese into the flour, then into the beaten egg, then into breadcrumbs. The goat cheese can be breaded and refrigerated up to one day ahead of time.
Whisk the vinegar, mustard, and minced shallot in small bowl to blend. Gradually whisk in ½ cup of canola oil, and the ¼ cup of walnut oil; season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl. Place the walnuts on a parchment lined sheet pan and toast in a 325ºF oven for about 10 minutes.
Heat the 4 tablespoons of olive oil in a skillet over medium heat. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side. In a large bowl toss the salad with salt, pepper and enough vinaigrette to coat the greens. Divide among 4 plates. Place 2 warm cheese rounds in center of each salad and sprinkle the walnuts over the top.
* Be sure to cut the pears at the last minute so they do not brown.

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