Apples and Peanut Butter

Peanut butter and jelly was never my favorite sandwich when I was a child.

But my grandmother introduced me to apples with peanut butter when I was a little girl.

That was a very loooooong time ago, but I love this treat and it's one that I've been happy to pass on to my children and now my grandchildren.

This healthy snack can be had most any time of day, and anywhere you are or may be going. It's also a great after school snack.

For on the Go: Slice and peel the apples and toss with a little bit of lemon to keep them from turning brown. Pack the apples in a plastic container, and grab your jar of peanut butter, toss into a brown bag and you are ready to go. And, you don't need a cooler.

Take this when going on a field trip or when you are flying to another destination and will be sitting at the airport for a while. It's better than drinking coffee or soda and eating a 'burger' or donuts.

Now as an adult I have apples and peanut butter for lunch at least once a week. And sometimes I make a sliced banana, peanut butter, drizzled with honey sandwich. Much better than plain ol' PB&J.


Mangia!
Winelady Cooks

Wine Review Monday

For as long as I can remember, the traditional Easter dinner menu has been either ham or lamb, and for some it may be turkey.

Today the supermarket marketing campaigns convince us that Easter is the time to make a ham or spring lamb for dinner. And so that's just what we do, buy a ham or spring lamb, hopefully with a coupon.

For this week's post we have come up with a few wine pairing suggestions for your Easter holiday dinner.

As the host/hostess you can alleviate some stress by serving several different wines. That will give everyone a chance to make their own choices as to what wine they would like to drink. Actually, this is almost foolproof.

Easter Brunch: If you are hosting a brunch you'll probably be serving different meats, vegetables, cooked eggs, and maybe smoked salmon. You may even have cold salads and pasta dishes.

Wine Pairing Suggestions: Sparkling wine or Italian Prosecco is a terrific choice for brunch especially when eggs and smoked salmon are on the menu.

A Sauvignon Blanc from New Zealand or South Africa will pair with vegetables, salads or even a pasta primavera.

Rose wines are very food friendly and can be paired with most foods. Choose a dry Rose wine from Spain, Italy or Australia. Australia also produces a sparkling Rose wine made from Syrah. These Rose wines can be a nice alternative to a red wine. They have the complexity of a red wine and the acidity and fruitiness of white wine which gives them versatility.

Easter Ham: The ease of preparation makes ham a favorite for the cook. But let's not forget that ham is also a crowd favorite because of its sweet and smoky flavors. It can have pineapple slices on top; or maybe a sweet ginger ale sauce for basting. Some serve juicy fruit salsas with sweet and zesty flavors to top the ham slices.

Wine Pairing Suggestions: The sweet and zesty flavors on the salty ham calls for fruity, light wines. If you like red wines, it should be low in tannins and light to medium body.

White Wine
Dry or Off-Dry Riesling is a fruity wine that has the acidity to cut through some of the richness in the ham. If the ham you are serving will be more salty than sweet choose the off-dry Riesling which can help balance the saltiness.

Fruit forward Chardonnay that is lightly oaked can pair nicely with the smoky flavors in the ham and has enough fruitiness for the pineapple slices.

Red Wine
Beaujolais or a Beaujolais Village is a fruity, light bodied red wine that has lower tannins.

Pinot Noir is a fruity red that can have a hint of spice. This can pair nicely with the ham that has been spiked with cloves and dressed with a bit of mustard.

EASTER LAMB: Lamb has an earthiness to it and is more robust than ham and can stand up to a rich red wine.

Wine Pairing Suggestions: Cabernet Sauvignon typically is a full-bodied rich and fruity red wine and has been paired as a very good companion to lamb. The fruit flavors in the Cabernet compliment the lamb.

Syrah, with its characteristic earthiness and spice, is another good choice for the lamb. Look for a Syrah from Cote Rotie or Hermitage in France or the fruit-foward Syrah from Australia.

Rioja from northern Spain has herbal notes and flavors of red cherries, plum, berries and spice. This works with lamb that has been cooked with herbs like oregano, thyme and rosemary. The acidity in the Rioja along with the rich fruit flavors will cut through the richness of the lamb.


Salute!
Winelady Cooks

Wine Review Monday

Monday March 29th at sundown marks the beginning of Passover and it ends on April 6th.

During this week there are specific Kosher dietary practices observed, and with that, the wine must also be Kosher for Passover. In order for a wine to be Kosher it must be made under the supervision of a rabbi and be consistent with Jewish dietary laws.

If you will be attending a Passover Seder you may want to bring a bottle of wine. This is a very small list of suggested Kosher wines for Passover to help with your selection. Fortunately, many wine regions around the world produce Kosher wines so you will be able to find a fair selection in your local wine stores.

WHITE WINE

Altoona Hills Chardonnay, Australia ($10) -- This Chardonnay has a creamy texture with aromas of vanilla, oak, and hints of melon and peaches. Pairs with grilled fish or chicken.

Dalton Viognier Reserve, Israel ($20) -- This lovely white wine is smooth with aromas of vanilla and caramel from the time it spent in the barrel. It also has hints of honey and stone fruits. This wine can be served as an aperitif and also with dinner. It will pair well with smoked meats or grilled fish, chicken or duck.

RED WINE

Layla Malbec, Argentina ($11) -- Malbec has soft tannins with a rich dark garnet color. It has hints of coffee, blackberries and dark chocolate. Pairs well with meats and seasoned poultry.

Baron Herzog Red Zinfandel, California ($12) -- Burst of berry and cherry flavors with hint of spice. Serve at room temperature with grilled steaks, roasted duck, or pasta with tomato based sauce.

DESSERT WINE

Langer Reserve Tokaji Szamorodni, Hungary ($20) -- This Tokaji is a sweet wine with flavors of honey, melon and almond. Sounds like the perfect pairing with traditional Passover sweets. This wine is kosher for Passover and Non-mevushal.

Herzog Late Harvest White Riesling, California ($12) -- This late harvest Riesling is easy drinking and has a moderate sweetness to it and good acidity. This will pair well with fresh fruit and fruit pies or cakes with fruit fillings or toppings.



La'Chaim!
Winelady Cooks

There's Coffee and THERE'S Coffee

I know St. Patrick's Day is over, but I'm still drinking one of my favorite coffees -- Irish coffee.

I love the flavor that the whiskey gives to the coffee and then the luscious whipped cream that melts into the coffee to make it oh so creamy. It's my favorite drink to have as a dessert.

I like a really delicious cup of coffee. I'm not much of an aficionado of coffee, but I know what I like -- rich, smooth coffee that's not bitter.

I'm o.k. with the popular "America Runs on Dunkin" variety when on the run. Another is from a local coffee house in the "city" where I used to work. They brewed their own blends and were always deliciously rich and smooth and not as expensive as some other coffee shops.

I'm sure there are terrific independent coffee houses in many cities. It's good to know we can get the perfect cup o' joe wherever we may be.

Here's my tip for the week. When your day is just an ordinary day, make a specialty coffee for dessert. It turns the ordinary into a very special day.

All you need is a large cup of your favorite coffee, a shot of your favorite liqueur, or whiskey, and a big dollop of whipped cream.


Mangia!
Winelady Cooks

Wine Review Monday

I'm so over this wet weather and have a real need to be out and about. Almost to the point of boredom, I'm about ready to go shopping at the mall, something I only do maybe once a year, and ONLY if it's for a specific reason.

I decided I would try my best to coerce my other half to go out this weekend to attend a wine tasting. Promising to cook one of his favorite meals did the trick. A small price to pay for getting out and an opportunity for conversation.

The wine tasting was a grand opening with entertainment, food, and wines and spirits galore for a new wine store in our area. The rainy weather kept the crowds at bay and manageable. Had the weather been sunny we wouldn't have been able to get into the store. This is the one reason to be thankful for the rain : ).

It was a good opportunity for us to try some new wines. I couldn't possibly list all that we tasted. But I'd like to share a couple that are food friendly, easy drinking, and reasonably priced.

WHITE WINE

Dr. Loosen "Dr. L" Riesling 2008 (Germany) ($10) -- Don't let the price fool you and leave you wondering how good could this Riesling be. This is a drinkable, well balanced wine that will appeal to most everyone, even the newbie wine drinkers.

This has delicious stone fruit flavors of nectarine, apricot, and has a hint of honey. It has a touch of sweetness at first but finishes clean with crisp acidity and a hint of spice. Great for your spring and summer gatherings.

Food Pairing: Spicy Asian and Indian style foods.

In the event you don't have an opportunity to drink it this year, you can keep it through 2018. Great value you shouldn't pass up.


Pine Ridge Chenin Blanc/Viognier 2008 California ($14) -- This white blend has the fruity and floral characteristics of the Chenin Blanc grape and the spicy, floral characteristics of Viognier.

This wine has citrus and tropical fruit flavors with a smoothness to it. It has a slightly off-dry finish with crisp acidity.

Drink this white wine as an aperitif or with your dinner. This wine can be cellared for another two years.

Seven Daughters Winemaker's Blend, California ($12) -- This is a blend of French Colombard, Chardonnay, Riesling, Symphony, Orange Muscat, Gewürztraminer and Sauvignon Blanc grapes.

A light yet balanced wine with flavors of mandarin orange and lychee and some citrus fruit. The Gewürztraminer gives the wine its spicy notes on the palate.

Food Pairing: Fruit salads, sushi, Asian style, and spicy Mexican dishes.

This is a light and easy drinking wine great for those who don't want too much acidity but like a refreshing wine.

RED WINE

San Felice Chianti Classico Riserva 2005 (Italy) ($20) -- This lush Chianti is meant to be drunk with a hearty meal. This full-bodied wine has rich plum and dark cherry fruit aromas with a hint of vanilla from the oak. It has sharp acidity and an earthiness characteristic of Chianti.

Food Pairing: The acidity in this wine calls for traditional Italian pastas or lasagna with rich tomato sauces; lamb or beef.

Groth Cabernet Sauvignon 2006 California ($40) -- The price is a little higher on this wine, but it is worth a try if you enjoy Napa Valley Cabernets.

This Cabernet is blended with 14% Merlot and aged in oak for 14 months. It has dark stone fruit flavors of plum and a finish that is velvety with soft tannins.


Salute!
Winelady Cooks

Matzoh Balls and Soup

The recent weather we've been experiencing leaves a lot to be desired. So I'm still in comfort food mode and matzo ball soup fits the bill even though Passover is still 2 weeks away.

The recipe I use for making my matzo balls was given to me many years ago by a very dear friend. Our family was always invited to her family Passover Seder and I was amazed at how much time it took for her to prepare all the dishes she served.

She was a wonderful cook and she always gave me the recipes for the dishes we enjoyed. I never tried them as I knew I couldn't come close to duplicating her dishes. I know my limitations and realize there are some recipes that should not be tampered with.

The matzo ball recipe was different though. I figured this was easier to try and if I didn't get it right the first time I knew eventually I would be able to make them almost as good as what we remembered having at Passover.

Matzo Balls


• 1 Cup Matzo Meal
  
• 4 Tbls. vegetable oil
  
• 4 eggs
  
• 2 tsp. finely chopped fresh parsley
  
• 4 Tbls. seltzer/club soda
  
• salt and pepper to taste


1. Blend the oil, eggs, parsley, salt and pepper and then add the matzoh meal.

2. Add the seltzer and mix well. Cover with plastic wrap and refrigerate at least 30 minutes.

3. When you are ready to add to your soup, make the balls using a cookie scooper. That way they will all be the same size and cook evenly.

4. Add to the gently simmering soup and cook covered approximately 30-40 minutes (depending on size).

TIP: Be sure the soup is simmering and not boiling or the matzo balls will break.

For an easy soup use canned or packaged broth, sliced carrots, celery, onions and add egg noodles. This doesn't take long to prepare and soup can be on the table in less than 1 hour.

This is a great vegetarian soup if you use vegetable stock or broth.


Mangia!
Winelady Cooks

Corned Beef and Cabbage

Did you think corned beef and cabbage was too difficult to prepare? Don't fret, it's easy prep and one pot. Can't get better than that.

One Pot Corned Beef and Cabbage

Ingredients

• 3 LB. corned beef brisket
  
• 1/2 tsp. mustard seeds
  
• 1/2 tsp. celery seeds
  
• 1 tsp. whole peppercorns
  
• 1 cup dry white wine
  
• 12 small red potatoes (washed & leave whole)
  
• 1 bag fresh carrots peeled and cut in 2 inch pieces
  
• 1 large head of white cabbage cut in quarters

Directions
#1. Place the corned beef in a pot and cover with water. Add the spices and wine.

Cover the pot and bring to a boil. Then reduce heat to simmer 1 hour for each pound of brisket. Be sure the meat simmers gently which aids in keeping the meat tender.

You can change the water once if you choose, but be sure to boil first and then immediately reduce heat to simmer.

#2. Add the whole potatoes and carrots and cook for 15 minutes. Then add the cabbage wedges and cook another 15 minutes or until the cabbage is tender.

#3. Remove the meat and let is rest for 15 minutes before serving.

Find wine pairings for corned beef and cabbage.


Top O' The Mornin'!
Winelady Cooks

Wine Review Monday

St. Patrick's Day is coming up this weekend and the signs on the supermarket windows are calling us in to buy corned beef and cabbage.

A trivia tidbit for those who have not already heard, corned beef and cabbage is not a traditional St. Patrick's day meal in Ireland, though here in the states it seems to be the meal of the day, along with Irish soda bread and of course a tall Guinness to chase it all down.

If beer is not your drink of choice and you would prefer a glass of wine, here is some information to help you choose a white or red wine.

This is a challenging pairing. There's not much going on in this boiled meal though the flavor profile is unusual -- briny, salty meat that has quite a bit of fat, herbs and some spices and, of course, the unforgettable cabbage.

Condiments can be a factor too, but it's best to keep the condiments to a simple mustard rather than complicate the dish with additional stronger flavors which can be even more difficult to pair with wine.

With all those flavors in corned beef and cabbage it's understandable as to why beer is the drink of choice. The effervescence helps to cleanse and refresh the palate. Easy drinking and good eating.

With that said, the first wine recommendation is a bubbly or sparkling wine which are very food friendly wines. Choose your favorite, or go with a Rose sparkling wine which has good acidity and the complexity of red wine.

WHITE WINE
The higher acidity in white wines can help to cut through the fat and saltiness of the meat. A grassy, herbal Sauvignon Blanc can be the white wine of choice which can also be a good partner for the cabbage.

A Riesling from Alsace can also be a good pairing. One of the traditional foods of Alsace is Sauerkraut, not that Sauerkraut has quite the same flavor of the boiled cabbage, but do keep in mind that a wine from the same region as the food can be a good choice. Some characteristic flavors in Alsatian Riesling are similar to those in the corned beef and cabbage.

RED WINE
A light-bodied Pinot Noir from the coastal areas in California can have good acidity and medium tannins, and a tart cherry fruitiness with a spicy finish can be a nice pairing with the corned beef.

A young Chianti, with tart fruity flavors and hints of herbs/spices will go well.

California Zinfandel also has the tart fruit flavors as well as having the spiciness and peppery flavors that can be another good pairing for the corned beef.

Your local wine store can recommend a wine with these flavor profiles for you. They should be reasonably priced wines in the $12-$20 range.


Top O' The Morning!
Winelady Cooks

Wine Review Monday

PAIRING WINE AND PASTA

With all the snow we had this weekend we need more comfort food. But I think I've gained a few pounds from all those high calorie though very yummy comfort foods I've been eating.

So I decided to go a little lighter and make a light and easy pasta dish. I used fresh linguine and added baby spinach, artichoke hearts and olives dressed in a light lemon and wine sauce. It was really good but we couldn't agree on which wine to drink.

We always 'agree to disagree' when it comes to choosing a wine to drink with our pasta.

I like trying different wines and my other half likes red wine with everything. Now, don't get me wrong, my mantra is "if you like it, that's all that matters!" and I'm o.k. with that, but the lemon and wine I used for the sauce called for a light wine, not hubby's bold red.

When pairing wine and pasta choose a wine that will go with the sauce and not the pasta since the pasta is a basically neutral flavor (I'm not including ravioli, tortellini, or other types of stuffed pasta).

The basic wine pairing rules apply when pairing wine with any dish. Pairing regional wine with food from that area is always a good rule of thumb. Also, remember to match the weight of your food with the weight of your wine and keep in mind the flavors in both the food and the wine.

Here are a few helpful tips to keep in mind when choosing a wine for your pasta dish.


TOMATO SAUCE
Choose a red wine that has enough acidity to match the acidic tomato sauce. Red wines from Italy like Barbera, Dolcetto and Valpolicella have the acidity to stand up to the tomatoes.

Hearty tomato based sauces with meat can handle a rich and robust red wine. Italian Barolo or a Sangiovese blend can stand up to this richer tomato sauce.

CHEESE SAUCE
Cheese based sauces can be challenging to pair. Try to work with the flavors of the cheese in the sauce which can make a difference in the wine you choose. Depending on the cheeses, you might search for a white wine with good acidity; a Semillion, a favorite sparkling wine, or maybe a Prosecco.

CREAM SAUCE
Cream sauces are rich and will need a rich, full-bodied wine. The buttery flavors in an oaked Chardonnay can stand up to the rich sauce, or try a full-bodied Vermentino from Sardinia.

OIL BASED SAUCE
Oil based, light sauces need a lighter style wine. Sauvignon Blanc, Semillon, even a light Pinot Grigio will work with this lighter style sauce.

PESTO SAUCE
Pesto sauce calls for a wine to match the basil. A Sauvignon Blanc with characteristic herbal, grassy flavors to match the herbaceous flavors in the pesto sauce.

Remember to keep in mind the flavors that stand out in the sauce and match like flavors when possible. And don't forget "if you like it, that's all that matters!"


Salute!
Winelady Cooks