Pairings | Biscuits
Prosecco is so often drunk on its own that you may not have given much thought to the kind of food you can pair with it but if I had to sum it up in two words it would be ‘party food’
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
At this time of year no-one wants to spend too much time in the kitchen but it's well worth the few minutes it takes to rustle up these incredibly easy and delicious home-made biscuits from food writer Xanthe Clay's lovely book The Contented Cook - perfect, she says, with ice cream or with raspberries and cream
Even if you don't normally bake it's worth taking the time at Christmas and what could be more perfect than this Polish spiced Christmas cookie recipe from Ren Behan's lovely book Wild Honey & Rye
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
An incredible pairing this week and one I’m afraid you’re unlikely to be able to replicate - so far as the wine element is concerned anyway. But there are alternatives which I’ll suggest.