With spring and summer holidays nearly upon us people are stocking up on champagne for all those brunches and luncheons. It just wouldn’t be Mother’s Day without champagne, right? Well, maybe it is time to try something just a little different. Us boomer-seniors have earned the chance to be creative and do things out of the box. So I’m leaning toward a red wine brunch this year, thinking of all the celebratory dishes that accompany it so well. Because brunch and luncheons can be a perfect time to pair your favorite red with a light meal. Red wine isn’t just for dinner!
So What Are You Fixing?
For those of you who want a major feast for your red-wine brunch, add a fish course like trout or salmon. Both pair wonderfully with red wine. (There is even a recipe, beloved in areas of France, Spain, and Portugal, of trout marinated in red wine before being sauteed, and it is a knock-out if you have the time or your guests are inclined to sit and enjoy while you do the final bits of sauteing.)
Egg dishes are often a starting or center piece of brunch holiday celebrations, especially in the spring. We love the acid of a spinach omelet with a light red wine such as Pinot Noir. A classic French herb omelet can also be a delight paired with Pinot Noir, taking it to a whole new level. In fact, a simple meal of wonderfully made French bread, multi-herb omelet, and Pino Noir can be a winner any day.
I love to make an omelet in name only, a Spanish Omelette or Tortilla. It is neither, based on US tastes and recipes. A Spanish Omelette consists of layers of thinly sliced potatoes and onions covered in beaten eggs. Think of an egg mixture you’d normally make for a quiche. Pre-blanch the potatoes and then slice the cooked potatoes into a pie plate. Add the egg mixture and either cook on top the stove or in the oven. Be sure to turn it part way through if on the stove top so it browns beautifully on both sides. Bake it before your guests arrive and leave it warm in the oven so you can be with your guests.
The same goes for ham croquettes or croquetas. Eat these in Spain as tapas. Eat them in Puerto Rico and they are breakfast! Chop ham in a food processor. Make a bechamel sauce and stir in the ham. Fashion these into little cylinders and dredge them in fine crumbs like panko. Next dredge them in a beaten egg and then again in more crumbs, something like from Ritz crackers. Heat oil in a pan and fry these until toasty brown all around. Again, they work wonderfully as make-ahead food.
Pinot Noir, Cabernet, and More
Now add some greens and acidic fruit – strawberries go wonderfully with red wine – and you have a brunch that stands up to tasting a flight of red wines. Start with a Pinot Noir, and move to cabernet. If you are lucky and can find it, a Spanish Toro Tempranillo red has the spice and full bodied flavor that really compliments the croquettes. Then you can move back to (or open a new bottle of) cabernet for desert as well, especially with a light, no-back chocolate mousse.
Your meal is fit for royalty. Indeed, if you are the cook and as well as the one being celebrated for mother’s day or an anniversary or the like, it is a meal you can comfortably put together in advance so you can enjoy every minute with your guests. That’s a great wine – food pairing combined with a great entertainment experience.
–Morningmountainview
We are happy to be available for contact regarding this or anything else on this community information system. See how by clicking here to contact us.
Response Magic