Wine pairings for our dinner party

Yesterday I stopped in at France 44 to pick up wine for our dinner party on Saturday night. I love their service. And I’m willing to pay more for it. Because I can either bargain shop and make spendy mistakes, or rely on the experts to push our guests beyond the basic rules of reds and whites.

Here is what Rick Anderson paired with each course:

First Course
Sweet Pear and Gorgonzola Salad

Pairing: 2006 Domaine de la Racauderie Vouvray

Second Course
Seafood Chowder

Pairing: 2009 Dal Maso Gambellara Classico

Third Course
Beef Strudel with Carrot Souffle

Pairing: 2007 Grand Vin de Bordeaux Chateau Camarsac Bordeaux

Dessert
Chocolate pastries – from a bakery

Pairing: 2003 Taylor Fladgate Late Bottled Vintage Porto

Today I’m making the beef for the strudel; I’ll freeze it until Friday and then let it thaw in the refrigerator overnight.

The strudel itself can sit in the refrigerator for up to 12 hours before baking. Which means no prep work while we’re putting our children in their pajamas.

Beef Strudel, adapted from Williams-Sonoma Casual Entertaining:

  • 1/2 cup unsalted butter melted
  • 1 large yellow onion, finely chopped
  • 1 teaspoon minced garlic
  • 3 tablespoons chooped fresh parsley
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice or nutmeg
  • 1 lb ground beef
  • 1/4 lb bacon
  • 1 egg
  • 1/4 cup fine dried bread crumbs
  • salt and pepper to taste
  • 12 sheets filo pastry

Directions:

Fry bacon in a pan. When crispy, remove and set on a paper towel to drain. Saute onions for 8 – 10 minutes in bacon fat. Then add garlic, parsley, dill, oregano, cinnamon, allspice and beef. Cook until beef is no longer pink, about 10 minutes. Cool in a bowl.

Chop bacon into fine pieces and add to bowl. Pour in egg and bread crumbs. Season with salt and pepper. Let cool.

Day of:

Use your beef to make a strudel roll. It can rest in your refrigerator for up to 12 hours before baking.

Bake until golden on a buttered baking sheet at 350 for about 40 minutes. Slice and serve hot with a dollop of sour cream.

This post is a part of Real Food Wednesday.

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06. October 2010 by Jennifer Jeanne Patterson
Categories: Food | Tags: , , , , | 7 comments

Comments (7)

  1. Wow. Now that’s how a dinner party is done. And the beef strudel looks delicious. Kinda like a glorified meatloaf.

  2. That looks very good! That is nice having someone plan the wine to serve with your meal. Thanks for commenting on my blog!

  3. YUM!!!

    Ok, so you must think I am the most stuck up person in the world! Every single one of your comments got stuck in my intense debate SPAM folder! And… they never sent me a moderation message for them! I can’t figure out why all of your comments got put in there and I can’t figure out why Intense Debate never messaged me to moderate them… (they did for other comments). I am SO SORRY! I got a moderation message for another comment this morning (can’t figure out why that one needed moderating either) and thought I’d just have a quick look in my spam folder… and there were ALL of your comments! I am so so so sorry! I promise I would have responded! Please forgive me!

    … I love all the wine in this post! I ♥ wine…

  4. The menu looks wonderful! Do you get a babysitter? My menus seem to be more geared around the kids these days!

  5. wow fab menu I bet it was wonderful

  6. How was the dinner party????

  7. the menu looks delicious, it makes me hungry :D

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