And she lives but do not have (more) oysters are one thing. Similar to other gourmet dishes they polarize and divide or communities in two camps. But believe us when we say that this oyster recipe, you might convert well. You may be the cute little animals you are still not able to eat raw, but also how it's just really yummy ....
We recommend no exception, French Klassisk, but a modern white wine blend from the North of Italy! "Doi rape" is the piece of good wine from Friuli, in which Pinot Blanc, Pinot Gris and Sauvignon Blanc unite. This may sound as experimental as the recipe with the shellfish, but worth a try, it is guaranteed in both cases.
Warm oysters with fennel foam For 6 Oystercatcher
ingredients ½ shallot
200 ml white wine
18 oysters
200 ml cream
2 egg yolks
1 teaspoon fennel seeds
preparation (1) Peel the shallot and cut into small cubes. The wine to a boil and cook the shallot in it for 5 minutes.
(2) give the oysters in a pan, pour over the wine, cover and steam over low heat until they have opened. The shellfish out and remove the cover shells. Caution: this is called an oyster knife! The oyster juice and the wine field and strain through a fine sieve into a saucepan. Stir in the cream, stir slowly cook the fennel seeds.
(3) take the sauce from the heat and pour through a sieve again. Then stir in the egg yolks and whisk the sauce with a hand blender until smooth. The open oysters with the foam cover and au gratin 2 minutes in 180 ° C furnace. Then again a little foam on top and serve in a salt bed.
The Wine you had expected a Sancerre? Would fit, but we would not recommend at this point in exceptional cases. Rather, we tread the path of the unusual wine recommendation and take you to the land that looks like a boot. "Doi rape" is our secret weapon, behind which hides an unusual blend of Pinot Blanc, Pinot Gris and Sauvignon Blanc. Geographically we are in the north of Italy, in Friuli, the flavor is between pineapple and candied fruits. And if you now questions whether the composite is really with the oyster, we can only recommend strongly, just try it!
Russolo by Neill Beckett. Whether you want to make wines full of the 1001 is entirely up to you alone. Our powerful Spaniard but you should try in any case, if you are in a complex and concentrated red wines. may provide Oldest Garnacha vines of the winery, the grapes for this exceptional wine is fermented on the skins until long before he stored in new oak barrels for maturation. They are planted in the small region Campo de Borja, which lies south-east of Rioja and Navarre, on the slopes of the famous Moncayo mountain.
The result can be seen. "Autumn walk through the woods" would be the best description for the notes of underbrush, blackberry, plum and vanilla, which cling to nose and palate immediately as November fog on the forest floor. The color is deep dark red, like the places where no sunlight penetrates more through the thick branches. Treat yourself to the wine a deep breath cool autumn air, before you enjoy it for mental enlightenment!
Bodegas Borsao would have to say Ruby, from the small wine-growing region Terra Alta in the north east of Spain is a small tip. Named after the grandmother Josefina Piñol can introduce yourself to the grape variety Garnacha here to 100% in its full glory. Almost liqueur-like
paves the Vi dolç
Make your eyes and think you would have to Hamburg Red porridge before him. Cherry, blackberry, raspberry, red currants - the whole berry basket is revealed then accompanied in the mouth by a pleasant sweetness and light caramel flavors that he owes his 5-month aging in new French oak barrels. And precisely because of this work of art we need an adequate dessert, which is a gustatory rendezvous with the wine. A better memorial would have the sleeve of her grandmother can not even share!
Celler Piñol Chocolate kick! Our rendezvous for "Josefina Piñol. A dream that has searched and found! Just bake and open the bottle you have to yourself, to lead the pair to a happy ending! chocolate cake with deliquescent heart
35g flour, sifted
40g icing sugar, sifted
80g ground almonds 2 egg whites, whisked
80g butter, melted
160g plain chocolate, melted 4 small pieces of dark chocolate á 10g
raspberries for garnish
Preheat oven to 150 degrees. Flour, powdered sugar, ground almonds, egg whites, Butter and melted chocolate and mix well. Half of the mass in 4 ovenproof, greased sparingly, small soufflé molds spread (diameter 10cm) give each a piece of chocolate into it and top with the remaining dough. Bake 20 minutes in the oven - baked through until at least until the dough is. Remove from oven, let rest for 5 minutes, then pounce on dessert plates. Serve with raspberries. And of course, Josefina Piñol enjoy it!
is no more!