Mint Julep Panna Cotta
A cooling breeze of fresh mint cuts through the richness of this creamy dessert, and a generous splash of bourbon gives it a decidedly grown-up kick. Boiling the bourbon burns off the harshness of the alcohol, but leaves the flavors in tact.
1/2 cup bourbon or Tennessee whiskey
3/4 cup whole milk
2 cups heavy cream
1/3 cup granulated sugar
1/2 cup fresh mint leaves, plus more for garnish
1/2 vanilla bean, split lengthwise or 1 tsp. vanilla extract
1 1/2 tsp. unflavored gelatin powder (such as Knox gelatin)
Vegetable oil
Place the bourbon in a small saucepan and set over medium heat. Boil for 30 seconds or until reduced by half. Set aside.
Combine the milk, cream, sugar and mint leaves in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pot along with the pod (if using vanilla extract, add it later). Set over low heat and slowly heat the mixture, stirring occasionally, until it just comes to a boil (about 30 minutes).
Meanwhile, place 3 tablespoons water in a small bowl and sprinkle the gelatin over it; set it aside for 10 minutes to soften and absorb the water. Pour a little oil onto a paper towel and use it to lightly but completely coat 6 small (6-ounce) ramekins.
When the milk begins to boil, remove from the heat and add the gelatin, stirring until dissolved. Add the bourbon (and vanilla extract, if using), then pour the mixture through a fine-mesh sieve into a pitcher or 4-cup liquid measuring cup with a spout. Divide the mixture among the oiled ramekins. Allow to cool for a few minutes, then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days.
You can serve the panna cotta in their ramekins or unmold them. To do this, slip a thin knife around the ramekin to loosen the custard and then dip the bottom into a bowl of hot water for a few seconds. Pat the ramekin dry, then invert each ramekin onto a plate with a quick tap; serve immediately, garnished with mint.
Serves 6.
Fava Bean and Radish Bruschetta
makes 8
1 pound fresh fava beans, shelled
2-3 medium radishes, julienned (about 1/2 cup)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint leaves
1 tablespoon chopped fennel fronds (optional)
Fleur del sel or other salt
Freshly ground black pepper
8 (1/2-inch-thick, 3-to-4-inch-long) baguette slices
1/4 cup olive oil
1 garlic clove, peeled
Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.
Combine the beans, radishes, lemon zest, lemon juice, mint leaves, and fennel fronds (optional). Season to taste with salt and pepper.
Brush olive oil over both sides of the baguette slices and grill or broil. Rub toasts with garlic and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve.
Variation: Spread a layer of fresh ricotta cheese on the toasts before adding the fava bean topping.
How to Choose a Breakfast Wine
By Catherine Whelan
Somewhere in the world it is 5pm. Although this statement is quite correct it is no longer necessary as justification for drinking before cocktail hour.
Global events (and economics!) have recently changed the way many people think. We seem to appreciate the small things more, value our loved ones more and are starting to shy away from overly flashy social occasions when really, deep down we know flash was never necessary. A little sparkle, however, is always welcome.
When I was growing up in Melbourne, a Chicken and Champagne Breakfast was de rigueur on Melbourne Cup Day. I had no idea of the possibility that perhaps not every being on the planet started this huge day in this way. Aside from this somewhat magical occasion I do not recall another time wine was served at breakfast until I was eighteen.
Fast forward to 2011 and there are many reasons why wine with breakfast is a great idea. Here a just a few:
1) Sparkling wine offers more pep than caffeine
2) Juice was invented to be blended with wine
3) Everything seems brighter with a rosy hue on your cheeks
4) You have all day to drop below.05
5) It is a much more economical treat than a corporate dinner
6) The metabolism is performing better before 11am
7) Breakfast is the most important meal of the day
8) It is a little taboo, making it all the more fun!
So How to Choose a Breakfast Wine?
There are two main considerations. The first is alcohol content and relevance to the day ahead. Will the people you are serving be going to work after breakfast? Or is it party-hard time? Low-alcohol wines are becoming increasingly popular as alcohol and sugar content are a direct correlation in wine- and many of us a more than happy to consume fewer calories!
The lower alcohol content is also gentler on empty stomachs or sleep-deprived guest. Common labelling terms found on bottles of wine that have deliberately been made with a lower alcohol content include:
*low joule- and any reference to less sugar or calories
*early harvest/eve- references to early picking as they grapes won't have fully developed
*light/lighter in alcohol- and other direct indicators.
Great Australian lower alcohol wines are most often 25-30% less alcoholic than their counterparts. Great wines to try in this category are Rosemount 'O', Cockatoo Ridge Brut Cuvee, and Yellowglen Jewel. Entire ranges are made by McWilliams, an Australian range called Balance and a New Zealand range called All Hallow's Eve. These two ranges are Weight Watchers approved and a glass of these wines equates to a single Weight Watchers point. Lindemans also have two low alcohol ranges, Early Harvest, which at last count there were seven wines in the range with Australian wine making influence. Their second range, Sweet Seasons, has an Italian wine making influence.
So what if alcohol content is not your primary concern? Consideration then falls to wine styles. Some wines are much better suited to some foods, more so than others. Which wines could possibly go with breakfast, I hear you ask? Well there are two key features I look out for. Bubbles- and fruity flavours.
Pretty much anything sparkling is a great breakfast wine. Champagne breakfasts are common, Cabernet breakfasts? Not so much. Sparkling wines awaken the mind, cleanse the soul and are the most palatable. We don't have to concentrate on them too much as the bubbles do all the hard work getting the aromas and flavours to us nicely. The acidity of sparkling wines also works perfectly with creamy eggs or pastries as well as cuts through fatty bacon or sausage.
Sparkling wines to try include Frizzante, Moscato, Lambrusco, and Spumante or blends of these. These four styles are usually lightly spritzed and are best served well chilled. Cava, Prosecco, Champagne and method-traditionelle are sparkling wines with full-sized bubbles, are usually drier than the earlier four styles and are definitely the most fun!
Roses and light-ish fruity reds are additional excellent breakfast accompaniments and it doesn't hurt to serve these chilled at breakfast time. Chilling a wine gently subdues some of the flavours, so make sure you choose wines with a big fruity burst of flavour to begin with. Try Chianti, Dolcetto, Sangiovese, Malbec, Nebiollo or Gamay in the fridge for 20-30 minutes.
Some honourable mentions in the breakfast wine club are wine coolers (like Sangria or other blended beverages), fruit wines made from fruit other than grapes (such as pineapple or strawberry wine) and biodynamic/organic wines which leave the head much clearer!
So there you have a five-minute guide on How to Choose a Breakfast Wine. I have no doubt that soon your friends will be elbowing their way to YOUR breakfast table! Enjoy.
Catherine Whelan is the director at Which Wine Is That Pty Ltd, a business that focuses on wine education and appreciation for beginners. Catherine says it is all about 'Everyday Drinking' and wishes to impart her knowledge on to those who wish to be able to go to the local liquor store and choose an interesting and enjoyable wine, each and every time.
For more see: http://www.whichwineisthat.com/
For Melbourne, Australia based wine tasting tours click here: http://www.whichwineisthat.com/category/tourism/guided-tours
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