To celebrate Chocolate Week here's one of my favourite recipes for a chocolate and cherry roulade which comes from my book An Appetite for Ale. Unusually it contains two different types of beer! You can obviously leave them out though a cherry beer is the perfect pairing with it.
If you haven’t got round to thinking of a suitably romantic dessert for tonight try this simple idea: buy a few gorgeous dark handmade chocolates and truffles and serve them with a frozen shot of cherry brandy. (Don’t worry, it won’t actually freeze, simply turn lusciously cold and syrupy.)
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
It's the Great British Beer Festival this week and to celebrate here is one of the most delicious - and surprising recipes - from my book An Appetite for Ale. I love serving them because no-one has the faintest idea they have beer in them. It's great for disarming prejudices!
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
It’s almost impossible to pick out one pairing from last week’s trip to the Lebanon but if I’m forced to it has to be a dish of wild boar with cherry sauce I ate with Habib Karam the owner of Karam winery (and - extraordinarily - the airline pilot who flew us to Beirut)
If you’ve never tasted a fruit beer you might think this pairing sounds bizarre. If you have you can probably imagine just how good it would taste.
If I told you we’d kicked off a tasting menu with a dish of barely seared, pepper-crusted tuna, with a punchy sesame and ginger dressing paired with a chilled cherry beer you’d probably think we’d dined at one of London’s cutting edge Asian restaurants rather than one of its most venerable institutions, the two Michelin-starred Le Gavroche. But its chef-patron Michel Roux Jr is quite prepared to challenge his well-heeled Mayfair clientele. In fact I suspect that if he felt he could get away with it his whole menu would be packed with similarly bold combinations.
If you’re organising a Red Nose Day tasting tonight here’s a zany idea for a pudding that I devised for a Sainsbury’s magazine feature a couple of years ago when I interviewed TV presenter Phillip Schofield for Comic Relief.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings my son Will and I came up with for our beer and food book An Appetite for Ale which should liven up your summer drinking.
I’ve been so busy catching up after my Alsace trip that I haven’t had much time for new food and wine discoveries but here’s one we had at Les Temps Changent in Chalons-en-Champagne, a hotel we frequently stop at to break the journey through France.
I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - next weekend to be precise.
One of the world's most popular cheeses Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour. Try one of these top wine and other matches:
With Wimbledon kicking off this week, I’m sure you’ll be enjoying a bowlful or two of strawberries. But what to drink with them? The classic Wimbledon pairing of champagne is to my mind too dry unless the champagne is demi-sec but there are plenty of other possibilities depending on how you serve your berries.
The other day I picked out some wines to match your Easter meals. Today here are some beer pairings. You may find family and friends resistant to the idea of putting beer on the table (though some will be secretly pleased) but stick to your guns. The more your guests see how great beer is with different types of food the more confident they’ll feel about serving it to friends themselves and the less likely it is that the only beer you’ll find when you go to their house is a Bud. So, here goes:
If you haven't yet worked out what to drink on Thursday (February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
As the old saying goes, it’s a small world. I was already booked in for a Pegasus Bay wine dinner in London when I ran into their winemakers, Matt Donaldson and Lynette Hudson last week on my trip to Oregon - not once but twice. So they felt like old friends by the time I caught up with them again at Providores where chef Christian Hossack (Peter Gordon was away) came up with some really well thought out pairings.
I've been invited to a game dinner at Brown's hotel in Mayfair next week at which every course is matched with a beer or a perry. I can't make it but thought you'd be interested in the pairings (my notes in italics):
Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
Pancakes and beer might not sound like the most obvious of combinations but as with other flour-based foods such as sandwiches or pies they work together remarkably well. Especially, as I discovered when I was writing my food and beer book An Appetite for Ale last year, fruit-filled pancakes and fruit beers.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating. I say this particularly because the main Thanksgiving meal and the meals around it are hard ones to match: what you need is a wine that is going to cope with a whole battery of delicious flavours.