In Season: Perfect Pairings
Recipes by Chef Rachel Ponce
Photography by Jennifer Olson
Done well, a pairing of food and drink can take the taste buds on a thrilling rollercoaster ride of sensations. Properly contrasting flavors elevate the taste of both the food and the drink. On the other hand, matching food with beer, wine or cocktails that have similar notes can dull, even completely change, the experience of the beverage.
The following recommended pairings may seem out there but fasten your seatbelts — you’re in for a treat!
Salad Lyonnaise
Serves 4
This classic French salad makes for a beautiful light supper or starter for a dinner party. Imagine sharing small plates with friends, dining al fresco under bistro lights as the California sun sets. This dish pairs best with a well-rounded, rich cabernet sauvignon or red blend with a silky mouthfeel. A big, bold wine is needed to stand up to the bacon and fat. The dressing is what takes this pairing to the next level; the acidity of the mustard and lemon cut through the richness of the wine, creating a tasty balance.
INGREDIENTS
- 5 slices thick cut bacon, cut into ½-inch-long strips
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 shallot, minced
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 eggs
- 1 cup frisée, washed and roughly chopped
- Freshly cracked black pepper
PREPARATION
Step 1
Boil bacon in large skillet with 1 cup water, cooking about 40–45 minutes until water has evaporated. Pour bacon fat into ramekin. Transfer bacon to paper towel-lined plate. Save 3 tablespoons of bacon fat for dressing. To make the dressing, in large bowl place bacon fat, lemon juice, mustard, shallot and salt. While whisking, slowly pour in olive oil. Don’t stop whisking until everything is emulsified. Set aside.
Step 2
To poach eggs, fill large saucepan with water and bring to a simmer. Add vinegar and swirl simmering water with slotted spoon. Crack egg into ramekin and slowly add to water. Repeat with remaining 3 eggs and cook for 2 minutes. While eggs cook, place paper towel-lined plate next to saucepan. Once eggs are done, use slotted spoon to remove eggs and place on paper towel.
Step 3
Add frisée to large bowl containing the dressing. Add bacon bits. Toss, then divide onto serving plates. Top each with poached egg and freshly cracked pepper.
Chilled Avocado Soup
Serves 4
A chilled soup makes for a refreshing lunch or dinner during these hot summer days. Heat can be tricky when working with wine, so beer is preferred because it takes a very specific wine to complement a dish containing jalapeño. The heat of the pepper can overpower a lighter beer, such as a lager. So enjoy this soup with a lightly hopped saison, as the body of it is hefty enough to stand up to the spice.
INGREDIENTS
- 1 pound California halibut
- 2 ripe avocados, skin and pits removed
- 4 cups vegetable stock
- ¾ cup cilantro, chopped and divided
- 2 green onions, green part only
- 1 clove garlic
- 3 teaspoons salt, divided
- ¼ teaspoon cumin
- 1 teaspoon ground black pepper
- 1 lemon, zested and juiced
- 1 ripe mango, skin and pit removed, diced
- 1 jalapeño, diced
- ¼ cup red onion, diced
PREPARATION
STEP 1
Add to blender the stock, avocados, ½ cup of cilantro, green onions, garlic, 1 teaspoon of salt and cumin. Blend on medium speed, then turn to high speed and blend until contents are smooth. Pour into bowl and chill in refrigerator.
Step 2
Preheat oven to 350 degrees F. Divide halibut into 4 filets and place on a parchment paper-lined baking sheet. Top each filet with equal share of lemon zest and juice, 1 teaspoon of salt and pepper. Bake 12–15 minutes until cooked through.
Step 3
While fish bakes, begin jalapeño mango relish. In medium bowl place remaining ¼ cup of cilantro, mango, jalapeño, red onion and remaining 1 teaspoon of salt. Mix and set aside. To assemble, add chilled soup to bowls, flake each portion of fish and place on top. Finish with jalapeño mango relish.
S’mores Party Platter
Serves 12
An accompanying whisky sour makes the s’mores even more of a shining summer star. Hints of sweetness together with the citrus or sour in the drink work well with this sweet treat. Customize this recipe with personal favorite ingredients for added fun.
INGREDIENTS
For the Graham crackers:
- 2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons softened butter
- 1 cup light brown sugar
- 3 tablespoons whole milk
- ⅓ cup honey
- 2 teaspoons vanilla extract
For the mallow:
- ¾ cup water, divided
- 3 tablespoons gelatin
- 2 cups sugar
- ¼ cup honey
- 2 tablespoons vanilla extract
- ⅔ cup powdered sugar
- 3 tablespoons cornstarch
PREPARATION
Step 1
To make the Graham crackers, whisk together in medium bowl the flour, cinnamon, baking soda and salt. Set aside. Cream butter and brown sugar together using hand mixer or standing mixer with paddle attachment. Beat for 3–4 minutes on medium until light and fluffy. Reduce speed to low and slowly add flour mixture in four increments. Beat for 2 minutes, then add milk, honey and vanilla extract. Wrap dough in plastic wrap and let sit in refrigerator for at least 2 hours.
Step 2
Preheat oven to 350 degrees F. Sprinkle flour on work surface, then separate dough into 2 large pieces and place both pieces in the center of floured workspace. Using a rolling pin, starting with one piece, whack dough to flatten, then roll out into rectangle until the cracker is roughly ¼ inch thick. Repeat with second piece. Score dough into about two dozen 2-inch x 4-inch rectangles, then poke dough with a bamboo stick for store-bought appearance. Line 2 baking sheets with parchment paper and transfer the prepared dough to the sheets. Bake 10–12 minutes. Immediately cut with pizza cutter or knife before cooling to room temperature.
Step 3
To make mallow, spray a 9-inch square pan with nonstick spray then line with parchment before coating again with nonstick spray. Add ¼ cup of water to small dish and sprinkle in a pinch of gelatin. Let it set for 10 minutes. Now add sugar, remaining ½ cup of water and honey to medium saucepan and cook on medium heat until sugar has dissolved. Bring this syrup mixture to a low simmer for 15 minutes. Add remaining gelatin to stand mixer bowl. Once syrup has simmered for 15 minutes, pour into gelatin bowl. Turn mixer on low and beat until combined, then increase speed to high and beat about 10 minutes until thick and fluffy. Add vanilla extract and combine. Spray spatula with nonstick cooking spray before scraping contents into prepared pan. Spread top evenly, then set aside for at least 8 hours.
Step 4
Combine powdered sugar and cornstarch in medium bowl. Spray knife with nonstick cooking spray and cut marshmallows into squares. Sprinkle powdered sugar mixture on all sides of marshmallows and store in airtight container, stacking between parchment paper to prevent sticking. Now assemble as usual.
Step 5
GET CREATIVE! Try using different types of chocolates such as peanut butter (cups), peppermint, almond or caramel filled. Specialty sauces like salted caramel, spicy chocolate fudge, and raspberry or other fruit jams can make this treat extra special.
