more food & wine

Back to the Couvillion research… After the pea soup I wanted something more, I just couldn’t stop there. The wine is also bright with just the right amount of acid, a bit fruity and crisp. Karen McNeil, author of The Wine Bible, says acid is like a bra – it makes everything perky! So, I’m thinking sharp cheese and crisp fruit. I found some Beecher’s Flagship in the fridge. MMmmm, it tasted salty and rich, a bit ‘piquant’ with the wine. The acid in the wine makes the cheese taste creamy and rich, the cheese makes the wine sing! And, there was a juicy Bartlett pear just waiting to be sampled. But a fruit tray is not called for here, I wanted something a bit more user friendly and composed, and decided to combine my flavors atop a square of puff pastry, with a bit of black pepper. The lot of which is topped of with a tiny drizzle of truffle honey just before serving.

After all of this, I set aside a time to prepare the dish or dishes and sample them with the wine, just to be sure, maybe share them with people I love, tweak the recipe if necessary — and this is why I LOVE MY JOB!!! Too bad I ate the research project before I thought about taking photos! Please send me yours….

pear & white cheddar tartlets

4 (6-inch) squares puff pastry, thawed
1 egg, beaten with a pinch of salt & a pinch of sugar (this is egg wash)
1 ripe pear, diced or very thinly sliced
½ cup grated sharp white cheddar, I used Beecher’s
½ teaspoon thyme
freshly ground black pepper
truffle honey, for garnish (optional)

Preheat oven to  400°F. Line a baking sheet with parchment.

Arrange pastry squares on parchment. Brush LIGHTLTY with egg wash. Top with pears, cheddar, thyme and pepper. Bake in hot oven, about 12-15 minutes, until golden and puffed. Remove from oven; drizzle with truffle honey if using, cut in half diagonally. Serve hot.

Serves 8.


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