Perfect Riesling Pairings
Riesling Hour is Thursday, May 26 at 7:00 PM EST. We're here to help you put on the perfect Riesling party. Impress your guests with these delicious dishes that pair perfectly with Finger Lakes Riesling. Bon appetit! RSVP now!
French Toast Sandwiches | Chicken Satay | Shrimp Risotto | Buttermilk Cake with Poached Pears
Ham and Gruyère French Toast Sandwiches
Wine Pairing Suggestion: A Finger Lakes Semi-dry Riesling
Makes 4 servings
1. 2 Granny Smith apples—peeled, cored and thinly sliced
2. 1 cup water
3. 1/4 cup maple syrup
4. One 3-inch cinnamon stick
5. 2/3 cup milk
6. 2 large eggs, beaten
7. Eight 1/2-inch-thick hand-cut slices from a loaf of white bread
8. Dijon mustard
9. 6 ounces sliced Gruyère cheese
10. 1/2 pound thickly sliced smoked ham
11. 1 to 2 tablespoons unsalted butter
1. In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
2. In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.
3. In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.
The apples can be refrigerated in the poaching liquid for up to 1 day; drain just before using. Serve With Steamed or sautéed mustard greens.
Wine Pairing Suggestion: A Finger Lakes Dry Riesling
Makes 30 Skewers
1. 6 tbsp. peanut oil
2. 1/4 cup dark brown sugar
3. 1 tbsp. ground coriander
4. 2 1/2 tsp. ground turmeric
5. 1 1/2 tsp. ground fennel
6. 1 1/2 tsp. kosher salt
7. 3 cloves garlic, chopped
8. 6 stalks lemongrass, chopped, plus 1 stalk, whole
9. 3 large shallots, chopped
10. 1 5? piece ginger, chopped
11. 3 1/4 lb. skinless chicken thighs, cut into 1?-wide, 1/4?-thick slices
1. Process 2 tbsp. oil with the sugar, coriander, turmeric, fennel, salt, garlic, chopped lemongrass, shallots, and ginger in a food processor until smooth. Combine paste and chicken in a bowl; chill 4 hours. Using a meat mallet, strike thick end of lemongrass stalk until it splits into threads resembling a brush; place shattered end in a bowl and pour in remaining oil.
2. Build a hot charcoal fire in a grill. Thread 2 pieces of chicken each on 30 skewers; grill, turning once, brushing with oil from lemongrass brush, until charred, 5–6 minutes.
Wine Pairing Suggestion: A Finger Lakes Dry or Off-dry Riesling
This dish is finished with a delicious (and super-easy) basil and tarragon butter.
Makes 4 servings | Recipe by Cynthia and Dwayne Thomas, April 2007
1. 6 tablespoons (3/4 stick) butter, room temperature, divided
2. 1 pound uncooked large shrimp, peeled, deveined
3. 4 large shallots, chopped
4. 1 cup arborio rice or medium-grain white rice
5. 3/4 cup Riesling
6. 2 1/2 cups clam juice
7. 2 tablespoons chopped fresh basil, divided
8. 2 teaspoons chopped fresh tarragon
9. Freshly grated Parmesan cheese
1. Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add 1 tablespoon butter and shallots to same pan. Sauté 3 minutes. Add rice; stir 1 minute. Add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice and bring to boil. Reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
2. Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
3. Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
Wine Pairing Suggestion: A Finger Lakes Late Harvest or Ice Riesling
1. 2 cups cake flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 1 stick unsalted butter, softened
5. 1/2 cup granulated sugar
6. 1/2 cup light brown sugar
7. 4 large egg yolks
8. Finely grated zest of 1 lemon
9. 1 1/2 teaspoons pure vanilla extract
10. 2/3 cup buttermilk
1. 5 Bartlett pears
2. One 750-milliliter bottle Riesling
3. 1 cup water
4. 1 cup sugar
5. 1/2 vanilla bean, split and seeds scraped
6. One 3-inch-long strip of orange zest
7. 3 star anise pods
Vanilla Crème Fraîche
1. 1 cup crème fraîche
2. 1 teaspoon pure vanilla extract
3. 1/2 vanilla bean, split and seeds scraped
4. 1/4 cup confectioners' sugar
1. MAKE THE CAKE: Preheat the oven to 350°. Butter a 9-inch cake pan and line it with a 9-inch round of parchment paper. Butter the parchment paper.
2. In a bowl, sift together the cake flour, baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with both sugars at medium-high speed until light and fluffy. Add the yolks, one at a time, beating well between additions. Beat in the lemon zest and vanilla extract. At low speed, alternately beat in the flour mixture and the buttermilk until almost blended. With a rubber spatula, finish folding the mixture together just until smooth. Scrape the batter into the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely.
3. POACH THE PEARS: Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods. Bring to a boil, stirring to dissolve the sugar. Add the pear halves and simmer over moderate heat, turning once, until tender, about 5 minutes. Transfer the pears to a large plate. Discard the star anise, vanilla bean and orange zest. Boil the Riesling poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. When the pears have cooled, slice them lengthwise 1/3 inch thick.
4. MAKE THE VANILLA CRèME FRAîCHE: In a small bowl, combine the crème fraîche, vanilla extract, vanilla seeds and confectioners' sugar.
5. Unmold the cake onto a plate and peel off the paper. Cut the cake into 10 wedges and transfer to plates. Place a sliced pear half alongside each cake slice. Spoon some of the Riesling syrup over the cake, top with some vanilla crème fraîche and serve.
Make Ahead The cake can be kept in an airtight container overnight. The pears, Riesling syrup and crème fraîche can be refrigerated separately overnight.