Sacramento Magazine
your username
your email
your username
your email
Have you ever tasted a wine, and said to yourself, “Mmmmm!” Then, you have a bite of something really delicious and thought, “Slso, mmmmm.” Then you take another nibble, and before you swallow, you take another sip of wine . . . and then it’s like fireworks and finding religion all in the same moment, and you audibly declare, “Wow!”
Wine and food pairing is an art not easily mastered. The goal of bringing together thoughtfully curated food and wine is to create a final combination that is so sublime, it leaves you speechless and yields a result that is far more delightful than any achieved by any of the individual components consumed alone. A stunning match can transport us to another place, bestow momentary bliss and bring a genuine smile to our face and gratitude to our heart.
Spiced Butternut Squash & Coconut Soup with Pumpkin Seed Bread
Celeriac Soup with Hazelnut & Sage Pesto; Wild Garlic Soup with Toasted Almonds & Sheep s Cheese
Now buy Clodagh’s brilliant books
Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15
· 2 Tbsp. natural 100% apple juice
· 1 Tbsp. unsalted butter, melted
· 1/2 tsp ground cinnamon
· 1 vanilla bean, split lengthwise and seeds scraped
· 1/2 cup plain Greek Yogurt
· 2 medium pears, halved lengthwise and cored
· 1/4 cup sliced almonds
Directions:
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, whisk 1½ tablespoons syrup, apple juice, butter and cinnamon; add pears and toss.
3. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
4. In small bowl, whisk vanilla bean seeds, yogurt and remaining ½ tablespoon syrup. Serve pears topped with yogurt mixture sprinkled with almonds