tipsyculinaryqueen

Citrus Cognac And Rosemary Walnut Shortbread

2013-05-16T13:25:55-04:00

Shortbread is a buttery blank canvas for you to build upon with bold flavor pairings like fresh herbs, fruit, and liqueur.

The combination of rosemary, orange, and then dried cranberries dunked in Cognac will cause you to close your eyes, chew slowly, and savor every bite!

For the next several months it's going to be about fresh herbs and what to pair with them!

Rosemary is one of the most versatile herbs.

You can take it sweet, spicy, salty, savory, or swirl it into a cocktail to enhance any season's offerings. It's also hardy enough to weather the storms in both summer and winter.

For information on planning, purchasing, and planting rosemary and 19 more of my favorite herbs, check out my latest book!

Ingredients

½ cup dried cranberries, roughly chopped

1 tablespoon Cognac or Brandy (or orange juice-the liquid is needed for the dough)

1 cup walnuts

2/3 cup sugar

2 cups all purpose flour

½ teaspoon salt

2 teaspoons fresh rosemary, chopped as fine as you can get it

zest from 1 orange

2 sticks unsalted butter, cut into small cubes and chilled

1 teaspoon pure vanilla extract

Directions

Combine cranberries and liqueur into a small bowl and allow to marinate while you prepare the rest of the ingredients.

Position racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line 2 cookie sheets with parchment paper.

Using a food processor, grind the walnuts with 1 tablespoon of the sugar. Transfer to a bowl. Add the remaining sugar to the processor and mix until superfine, about 1 minute. Add the flour, salt, and walnuts. Pulse a few times to combine. Add the rosemary and orange zest. Pulse a few more times.

Mix in the butter and vanilla until crumbly. Squeeze the access liquid out of the cranberries and toss them in. Pulse a few times to combine everything. Transfer the dough to a work surface and shape into a ball. This dough will appear to be a bit dry and crumbly. Just keep working it with your hands and it will come together into a ball. Half it and form into 2 disks. Wrap each with plastic wrap and refrigerate 10 minutes.

Place a dough disk on each cookie sheet and using hands, press and shape each into an 8 inch round. Cut each round into 8 wedges and leave intact. Bake, switching the pans halfway through, until the edges are browned, about 25 to 35 minutes. The switching of the pans is an important step in helping them to bake evenly. Re-cut the hot shortbread into wedges, separate lightly and let cool. Shortbread is very fragile so it’s important to let it cool completely.

Lamb Chops In An Apple Mint Cream

2013-04-18T14:07:16-04:00

Lamb and mint is a perfect marriage. Lamb and apple mint, accompanied by Granny Smith apples, Green Apple vodka, brown sugar, butter and heavy cream, provides the ingredients for a memorable honeymoon too!

You get sour apple from the fruit and liqueur. A sugary sweetness from the mint and brown sugar, all of which is offset by citrus, brought together with a big creamy hug, then topped with the soft texture of onions and apples.

Plant some apple mint in your herb garden this year and give this recipe a try! It's also phenomenal in cocktails like this Papaya Apple Mintini :)

Plus, I did a wine tasting with 5 different wines. See the two that won after the recipe.

Ingredients For Lamb

2 lamb loin chops, totaling about .60 pound

salt and pepper to taste for both sides of meat

1 tablespoon butter

1 tablespoon olive oil

Ingredients For Sauce

6 - ¼ inch thick onion wedges

½ tablespoon butter

1 tablespoon brown sugar

1 Granny Smith apple, sliced with peeling

2 ounces Apple vodka (Absolut Orient Apple with ginger flavor)

1 tablespoon fresh lemon juice

¼ to 1/3 cup of heavy cream (you need enough liquid to finish cooking the lamb and to coat the apples and onions)

pinch of salt and pepper

2 tablespoons fresh apple mint (you can use regular mint) plus extra for garnish

salt and pepper to taste

Directions For Lamb

Season both sides of meat with salt and pepper. Heat butter and oil in a skillet over medium high heat. Brown chops until they have a good sear, approximately 3 minutes per side. Remove to a plate.

Directions For Sauce

Turn heat down to medium. Add onions to the same skillet. Cook until tender and golden brown, about 10 minutes. Remove from pan onto a second plate.

Melt butter and dissolve sugar in skillet. Toss apples in and coat well, cooking until they are soft but not mushy and slightly browned. Remove from pan and add to onion plate.

Deglaze the skillet with vodka. Reduce for 4 or 5 minutes. Stir in lemon juice, cream, and seasonings. Heat through for a couple of minutes. Sprinkle mint in. Then add everything else back to skillet and cook until lamb reaches an internal temperature of 160, about 10 minutes. This is medium. Adjust time according to your tastes.

Wine Taste Test

I compared 5 different wines with this dish. Here are the results and my pairing recommendations.

Edna Valley Merlot 2010–Wonderful blueberry, dark cherry, supple strong tannins, and a lingering caramel finish. Best choice with this dish! But it’s always fun to compare. It ties in with the brown sugar in the apples, the fruity cream sauce, and the rich lamb.

Edna Valley Cabernet Sauvignon 2010–Tastes of blackberry, dark chocolate, and coffee. 2^nd best

Haraszthy 2009 Old Vine Lodi Zinfandel-The nose is full of berry aromas with dark fruit emerging across the palate along with a hint of vanilla, spice, and black licorice. A decent Zin but not as bold and spicy as I like. It ranked 3^rd with this dish.

Edna Valley Chardonnay 2010-White peach, sharp, clean and a little spicy. The citrus compliments the green apples and the crisp texture cuts through the richness in the sauce and the red meat. Best white wine with this dish.

Gruner Veltliner-Another white, this one from Monteray Valley features hints of stone and citrus fruits with gentle spices sprinkled in. Good 2^nd choice.

You might say white with lamb? No way. But sometimes the sauce or topping for a dish dictates the wine choice. Here, the sauce calls for white but the lamb is supported by red. It comes down to personal preference when you have a multi-layered meal like this one. So I offer a vino to please your red wine drinkers and something for those that favor a dry white.

If you think this recipe sounds delicious check out my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Vodka - Part of my, " Labor Of Love, Laughter, And Liqueur" series

Apple Pie Honey Wheat Scones

2013-03-27T14:26:18-04:00

There are muffins, which I love with a cup of java. There are biscuits, which I long for with country ham gravy or with sausage and a ripe summer tomato. And then there are scones...rich, buttery, tender, moist discs of pleasure for your palate that need nothing but maybe a small slab of softened butter.

With my Apple Pie Honey Wheat Scones you have fruit and the spices of apple pie along with the anticipated richness, sweetness from the honey and vanilla, and the unexpected tastes of fresh ginger and the dense wheat flour and dark brown sugar.

Whip up a batch of these and stick them in the freezer to enjoy for breakfast, a late morning treat, or afternoon snack!

I'm really loving the added dimension in flavor and texture that wheat flour lends to my scones, biscuits, pancakes, and even cookies!

Here, I was concerned that the apples may make the scones seem under cooked but instead they produced a tender cake like consistency. Some scones have a drier biscuit texture. The egg, honey, and brandy contribute to a lighter scone, yet they are still dense from the whole wheat flour. That result can be challenging to achieve because wheat is heavier than white all purpose.

I chose Stayman apples, which have a softer texture than Winesap or Fuji. You could use those or even Granny Smith (these would have a tangier taste).

I like dark brown sugar with its extra moisture and deeper molasses flavor but if you only have light, that will be fine. The aroma of the ginger, cinnamon, and cloves makes you feel like you're digging into a slice of apple pie! I paired these with a cup of caramel apple coffee. Aaahh....perfection :)

Ingredients

1 cup whole wheat flour

1 cup all purpose flour plus 1 rounded tablespoon

4 tablespoons dark brown sugar

1/4 teaspoon cloves

1/2 teaspoon cinnamon

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon fresh ginger, grated

4 tablespoons cold unsalted butter, cut into cubes

3/4 cup heavy cream

1 egg slightly beaten

2 tablespoons honey

1 teaspoon vanilla extract

1 teaspoon brandy

1 1/2 cups apple, peeled and diced

approximately 1 tablespoon of Turbonado sugar

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter. Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.

Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together. Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.

On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 8 equal sections. Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown.

Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.

Wine Tasting Journey: James River Cellars Winery And A Wine And Food Pairing For Each Vino

2013-03-26T13:15:06-04:00

Swirl, sniff, swirl, sip. Perched at the bar we look so hip :) Wine glass in hand we’re eager for another intoxicating nip!

You never know what bend in the road will expose a gem of a place for discovering delicious wine.

During my last trip to Richmond I was pleasantly surprised by the James River Cellars Winery and the selection of wines they introduced us to.

Do you like it light, bold, sweet, or dry? They have a wine for every season, palate, and price range.

Imagine...

You've visited James River Cellars Winery, discovered and purchased your favorite red and white bottle of vino. Now you wonder what type of delicious fare will compliment the intriguing flavors in each glass?

Do not fret my fellow wine drinking enthusiasts. I’ve added food pairing suggestions for each wine along with some detailed recipes to help you plan dinners and desserts! Most of the recipes I reference are right here on my blog. A few are only in my cookbooks. But you will definitely get a good idea of what foods to serve alongside your new wine!

From my blog you can search white wine, red wine etc. for recipes that include wine as an ingredient. You can also email me if you have specific questions at jennifer@thequeensempire.com

Are you ready to come along on a vino tasting voyage?

2011 Reserve Chardonnay – I thought that I wasn’t a Chardonnay drinker. But now realize that I just wasn’t indulging in the right kind of Chard. I prefer the old world style, which is golden in color and contains heavier oak-aged buttery flavors instead of the light almost translucent crisp versions. This one delivers on that plus a bit of warm spice.

Pair this wine with a substantial cream sauce like Bechamel or Alfredo especially if it has nutmeg in it. It would also support a rich macaroni and cheese or salmon and scalloped potatoes. For a delicious crunchy fried shrimp recipe check out my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Vodka – Irresistible Vodka Cooking And Cocktail Recipes

2011 Chardonnay – Aged in stainless steel this one had a bitter finish to me. Rather than the oaky warm tones it was clean and crisp. Think Granny Smith apples and earthy pears. If you prefer the lighter chards that couple with lighter fare give this one a try.

Pair with flounder or halibut with lemon over rice. It would also be excellent with my Lamb Chops In Apple Mint Cream from my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Vodka – Irresistible Cooking And Cocktail Recipes. The Chardonnay mirrors the green apples in the sauce and helps to slice through the richness of the cream and the lamb. I also use apple mint instead of the traditional fresh mint typically found with lamb.

2010 Gewiirztraminer – It claims to be floral and spicy with tropical fruit characteristics. This fairly acidic wine has a lot of interesting flavors going on like rose, orange, and grapefruit. But my palate cannot get past the metallic taste of this white. I also am not a grapefruit fan. It is unusual, not like your typical crisp whites. It’s worth it to try it for yourself.

Do not pair this with salmon as it enhances the metallic taste. Try it alongside complex Asian food or my Sausage Cheese Asparagus Quiche

2011 Vidal Blanc – AKA Cold Harbor White – Smooth balance between sweet and dry. Hints of peach. I didn’t detect any grapefruit as some tasters did.

Serve with turkey or veal. Great with spicy fare such as Mango Jalapeno Sausage And Pasta In A Roasted Red Pepper, Mango And Coconut Cream Sauce. Peach is similar to mango. The sugary notes in the wine offset the spiciness and the semi-dry properties cut through the richness of the creamy pasta. You'll find this scrumptious recipe in my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Rum – Irresistible Cooking And Cocktail Recipes

2011 Chardonel - Smooth with a fruity spice. Never tasted hints of banana in wine before but the more I swirled the glass the stronger it came through. Also tasted a bit of pineapple and creamy vanilla. It’s a softer white than the others.

Try it with Waldorf chicken salad or this pasta dish. Succulent Shrimp Pasta And Peas With Mushrooms And Fresh Herbs. The tropical taste in the wine is great with the fresh May peas (I freeze them each spring to use year round) It's a contrast to the earthiness of the mushrooms and a compliment to the sweet shrimp!

2011 Rad Red - A blend of Merlot, Cabernet Franc, Petit Verdot, and Cabernet Sauvignon. I did enjoy the berry notes but this was a little light and tannic for me. Great for new wine drinkers or those who do not care for the bolder varieties.

Pair with salmon or incorporate into a blackberry glaze for fish or pork tenderloin. Here’s an idea: Brandy Plum Pork Tenderloin Served On Buttermilk Corn Cakes. The brandy plum sauce with pomegranate balsamic vinegar, the red onions, and sweet peppers all served over a velvety slice of tenderloin on top of a soft corn cake (for something different) will marry deliciously with a glass of Rad Red!

2010 Merlot – AKA Monitor vs. CSS Virginia A medium and smooth dry red, heavy on the red fruits, like cherry.

This is a beautiful wine for a lighter meat or a vegetarian dish. Pair with Mini Pot Roast Shepards Pie Tarts, which are perfect for an appetizer or meal. Or, Sausage And Purple Basil Eggplant Pasta, which is not as heavy as a chunky beef sauce. I love the nutty flavor of eggplant, sweet licorice taste from the purple basil and I serve this with multigrain pasta!

NV Meritage A blend of Bordeaux varietals – 70% Cabernet Franc, 25 % Merlot, and 5% Petit Verdot. Mellow, a balanced sipping wine with or without food.

Pair with Apple Cranberry Porkchops. You have the sweet grassy apples, tangy/sugary cranberries, earthy sage, and the pine tones of rosemary, a little citrus, a little brandy, and onion over a succulent piece of pork! This blend would also be quite happy with Italian vegetables or eggplant tomato sauces, curried chicken, or chicken salad.

Petit Verdot – This was one of my favorites. I love bold, dense, spicy wines with a lot of character and this one falls into all of those categories in a massive way! Black cherry, black plums and blackberries but with pepper, spice, and a little smoke and leather.

Due to the tannic nature of this wine it needs some fat and protein so pair it with hearty meats such as Horseradish Thyme Lamb Chops With Eggplant Risotto. I like the smokey sweet spicy combination and it's terrific with the eggplant risotto! Barbecued red meat is another yummy option.

2011 Hanover – An interesting semi-dry red blend of Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot, and Chancellor. It begins sweet and then you get a dry light finish, which makes it a good selection for white wine drinkers and those who do not like the heavier reds like Cabernet and Zinfandel.

The one time I enjoy the flavor of cherry is in wine. The tart raspberry prevents this wine from being a sweet wine. It’s a bold enough wine to support Italian fare like pizza or Vino Spiked Spaghetti. It's a dynamite addition in and alongside Hearty Herb And Cabernet Beef Stew. Also a delicious pairing with lamb, spicy food, and garlicky meals.

2011 Chambourcin – I’m a dry red wine drinker but this sweet red is balanced enough that I enjoyed this wine with a creamy piece of milk chocolate.

Because of its similarity to Port, try it with Trader Joes chocolate cheddar cheese or Dark Chocolate Cookies With White Chocolate Peppermint Schnapps Ganache. They're a dark chocolate but not like eating a 60 or 70% bitter candy. And the schnapps is very rich and decadent!

2008 Colonial Red – At first swirl I smelled a savory aroma. Then the cinnamon emerged. On tasting, cinnamon hit my tongue immediately as if the spice was sprinkled on the surface of my wine.

Pair with Strawberry Cream Pecan Salad. The dressing is fruity, creamy, and light. You have savory chicken, crunchy spinach, all decorated with cinnamon sugared pecans! Another amazing option is Cinnamon Fig Cheese Danish With Grand Marnier Drizzle. This dessert is very spice forward like Colonial Red!

2011 Hanover White – Too sweet for me but the luscious blend of Chardonnay, Pinot Gris, Seyval Blanc, Cayuga and Muscat makes it a perfect pairing for a variety of sweet, savory, and spicy dishes.

You could indulge in this wine inside and alongside Ginger White Chocolate And Brandy Pumpkin Mousse my Voluptuous Vanilla Pound Cake With A Moscato Wine And Pear Syrup. Or this Spicy Apple & Feta Pork Burgers Topped With Cranberry Rosemary Creme Fraiche

2010 Divino – Fruity, floral with a little bit of cinnamon spice. This syrupy ice wine-style dessert wine is made using the Chardonel grape and is a wonderful after dinner sipping wine.

If you want a velvety dessert to accompany it, try my Lemon Basil White Chocolate Cheesecake Topped With Lemon Vodka Cream. Melt-in-your-mouth dreamy. White chocolate is so rich and the mascarpone cheese in the topping along with the cheesecake itself is super with the syrupy Divino! And the lemon is an absolute divine combination. I had not experimented with herbs in such a desert before and was quite happy with the results :)

Real Santa Red Cabernet Franc – A holiday specialty, the addition of cinnamon was a natural infusion as opposed to the Colonial Red where it seemed to be sprinkled on top of the liquid. This was the first time I had tasted Cabernet Franc as a separate varietal and I found it similar to one of my all time favorites, Cabernet Sauvignon, but lighter and less tannic.

Pair alongside Fresh Fig Cake With Amaretto Fig Compote. The fig, Amaretto, cinnamon triangle is magnificent and memorable! The moist vanilla cake is dotted with fresh figs throughout. If you don’t have access to fresh figs you can make a fruit compote with peaches or plums and serve over plain pound cake or a basic vanilla cake.

This is my tasting experience. I encourage you to launch your own rural expedition as you explore the award-winning Virginia wines at this quaint family owned and operated winery.

Tantalize your palate with novel wines from Virginia grown grapes, stroll the picturesque property, and take in the tranquil ambiance from the terrace.

Whether you’re looking for a stand-alone sipping wine, a main course savory pairing, or a smooth, sweet finale to a decadent meal, the dedicated wine connoisseurs at James River Cellars Winery can introduce you to the perfect accompaniment.

Creamy Chicken, Lime, And White Bean Chili

2013-03-22T18:29:01-04:00

This is a cross between chicken tortilla soup and white bean chili and dished up in clay bowls that my dad used to serve up roasted oysters from the grill in :)

I thought these were the perfect rustic vessels to carry this thick, creamy, spicy meal.

The white beans give your palate a sense of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup.

I’ve eaten tortilla soups with a tomato paste and heavy cream base. I’ve also had thinner chicken stock versions. I was going for chicken chili rather than a red sauce variety and I wanted a creamy smooth texture to it. I used homemade chicken stock, which was already thick and packed with flavor from the chicken I had baked. Then, I added cream of celery soup. That lended the consistency I desired and was a terrific pairing with the green chilies.

This chili is layered with oregano, cumin, coriander, and red pepper flakes, along with lime juice, and white wine, sweet onions in the mix, and topped off with a sprinkle of spring onions and lime tortilla chips. I love green snippets of onions on the surface of soups, Mexican fare, and dishes like my Mini Pot Roast Shepards Pie Tarts.

I use the lime flavored tortilla chips for my chicken nachos as well, because I love the lime and salt combination. If you prefer, you can choose another version of corn chips.

Ingredients

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon red pepper flakes

2 cups chopped onion

pinch of salt

1/3 cup dry white wine (I used Folie a Deux Chardonnay)

juice from 1 lime

2 cups chicken stock (I used homemade)

1 10 ¾ ounce cream of celery soup

1 ½ cups chicken, chopped

1 – 4 ounce can green chilies

1 – 15 1/2 ounce cannelloni white kidney beans with juice

1/3 cup heavy cream

dollop of sour cream (optional)

spring onions for garnish

tortilla chips

Directions

Heat oil over medium heat in a Dutch oven. Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn. Toss in onion and sauté until tender and caramelized. Pour in wine and deglaze pan for about 5 to 10 minutes.

Add lime juice. Then chicken stock. If you’re using fresh and it’s been refrigerated or frozen it can take a few minutes to dissolve. If you’re using canned, just stir to heat through. Add celery soup. Bring to a boil and whisk to dissolve.

Turn down to medium. Add chicken, chilies, and beans. Cook for about 20 minutes to heat and meld all of the flavors together. Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken.

Serve with sour cream, a bit of onions, and crumbled tortilla chips.