What dish would you recommend?

Lobster á l'Americaine? a Quiche Lorraine?

Hello, Ian, you there?

Anders

"st.helier" skrev i melding news:hfsr56$k34$ snipped-for-privacy@aioe.org...

How about a cold pork roast dish.

Perhaps something cool and spicy. Curried sea scallops? Seviche?

In that case, I'm glad you got it right at last! ;)

pk

From and article in the Times: "Try your venison with Champagne"

"I've found five perfect matches: roast Cantonese duck and plum sauce with Romanee-Conti Echezeaux; a lightly poached peach with Chateau d'Yquem; seared kangaroo and baby beetroot with Rockford Basket Press Shiraz from Australia's Barossa Valley; pappardelle con lepre (thick ribbon pasta with hare sauce) with Biondi-Santi Brunello di Montalcino; chou croute garni with Trimbach Hunawihr Riesling Clos Ste-Hune."

pk

Well, the classic pairing would be with choucroute garni, but that might not be your preference for this event. Considering that you'll have a young, intense, bone dry Riesling with high acidity, you could consider any food that you'd serve with Champagne. Lobster? Caviar and crème fraiche on blini? Roast pork would work well, too, I'm sure.

Mark Lipton

We usually have choucroute garni for New Years day as a traditional "good luck" dish...I'm not sure why sauerkraut is supposed to bring good luck but many of my friends eat it on New Years for that reason. Clos St Hune is not my favorite match for it as the bone dryness and acidity seems to make the kraut sharper and the acidity in the kraut gives the wine a metallic tang. I prefer something a bit more off dry. I also thought that kraut and pork seemed a bit heavy for a summer dish.

a cold chicken terrine, layered with button mushrooms, asparagus( in season?), and green pepper corns.

Are you well AB, just had a bottle of craggy range bannockburn sluicings pinot noir 2007.......stunning

JT

Yup, I'm here, but I've been entirely without inspiration! We're just about to head for the UK - leaving tomorrow morning at the crack of dawn, and I've not been around much, for all sorts of reasons. I'll TRY to get back on line again during the month I'm away.

This is the best I can come up with.

With bone dry Riesling, I tend to look to shell fish, and as Andrew's in New Zealand, where they have magic mussels, I wonder if a creamy green lipped mussel dish wouldn't be perfect - but that would have to be hot. If Andrew is keen on a cold dish, he might like to risk this salad. If he's extremely careful with the quantities of citrus, it could be perfect. Alternatively the classic Salad a la Boulonnaise of mussels and cold new potatoes might do.

Mussel Salad With Citrus Fruit Façon Maïté

----DRESSING----

----TO COMPOSE----

Gently cook chopped onion in a large saucepan with the butter until nicely golden, but not browned. Add the parsley leaves and the white wine. Bring to the boil and boil 3 minutes. Put in the cleaned mussels and cook till open - about 5 minutes or so.

Remove from liquid with slotted spoon, and allow to cool a little before removing from the shells which are discarded.

Meanwhile, squeeze orange, lemon and grapefruit in a small saucepan, add the measured mussel cooking liquor bring to the boil and reduce till quite syrupy. Whisk in the oils and correct seasoning - cool. When cold, fold into mussels. Set aside until ready to use.

Wash and dry lettuce - use a nice crisp one, like an Iceberg or a Webbs Wonderful. Cut into a chiffonade (1/4" strips). In a large flat serving dish, make a bed of the lettuce chiffonade. Segment the citrus fruits and arrange them around the outside of the dish. Pile the dressed mussels in the middle. Serve.

Yield: 4 servings

=========Salade a La Boulonnaise

Put wine, shallots, thyme, parsley sprigs and pepper in a large pan. Bring to boil and boil 1 minute. Add well scrubbed mussels to pan and cook over high heat, shaking as usual for 5 mins or so until the mussels are cooked and their shells have swung open. Strain immediately and remove mussels from their shells, discarding the shells - cool.

Wash, then boil the potatoes in their skins. When cooked, but as hot as possible, peel and slice them. Reboil the mussel cooking liquor and pour it over the potatoes. Leave to cool. When potatoes are cold, drain off the cooking liquor which you may keep for use separately, mix them with mussels and chill thoroughly. A couple of hours before serving, pour the vinaigrette over the mussel/potato mixture and chill again. Sprinkle generously with coarsely chopped parsley just before serving.

Yield: 8 servings

-- All the best Fatty from Forges

One idea would be to go with sausage (like boudin blanc) without the kraut. I also like the shellfish idea,as far as spices some ginger is always good with Riesling imho But I had this wine last year, and it really is infanticide. Someone had to say it!