Pairings | Cake
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
If you live in the UK and are enjoying pancakes today it’s most likely the classic kind, simply topped with lemon juice and a sprinkling of crunchy sugar. But what to drink with them?
For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume holding them back.
If you're wondering what wines you should buy for Easter weekend here's quick guide to what I think are the best Easter wine pairings.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
Cherry is one of the fruit flavours most often found in wine and liqueurs so does that make them a good pairing for cherry desserts? It depends how intense the cherry flavour is.
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?
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
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.
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.
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
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.
The cover recipe from pastry chef Claire Clark's gorgeous new book 80 Cakes from around the World, photographed by the equally talented Jean Cazals.
If you're thinking of celebrating Midsummer Day this weekend here’s a fabulous pudding cake from my friend Scandinavian food writer, Signe Johansen’s Scandilicious Baking.
A perfect, simple, but indulgent winter pudding from Trish Deseine's lovely new book about Irish cooking, Home. "Truly unbeatable when made with thick Irish cream, farmyard eggs and a dash of Bushmills."
If you're thinking of baking something for teatime today try this traditional English caraway seed cake from cookery writer Orlando Murrin.
It might seem perverse to pick a tea pairing as my match of the week after four days in wine country and one of the leading beer cities of the US but this combination was so unexpected and so brilliant I had to single it out.
It’s always satisfying when a challenging food and wine hit it off and both cheesecake and icewine undoubtedly present their problems.
This delicious cake, which comes from my book An Appetite for Ale, is based on a recipe from one of Britain's best bakers Dan Lepard. Do use organic dried fruit in it - you’ll get a much better result.
What do you eat with a great bottle of Irish whiskey? Fruit cake might seem a bit frivolous to some and even brand you as, well . . . a bit of a fruitcake, but I can highly recommend it.
This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.
Simnel cake, for those of you who are not familiar with it, is the traditional British Easter cake (although at one time it was baked to celebrate Mother’s Day).
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.
As we have so much freshly made marmalade in the house I thought I’d make some kind of marmalade pudding as my contribution to the lunch we had with friends yesterday and settled on this chocolate marmalade slump cake from Lucas Hollweg’s marvellous Good Things to Eat.
I was casting around for a dessert to make for friends on Saturday when I remembered this fantastic coffee cake from chef Margot Henderson’s book You’re all Invited. I suppose it’s more of a mid-morning or tea-time treat but I sometimes prefer cake to a full-blown pudding at the end of a rich meal.
It was a tough call to single out the best pairing from my meal at Galoupet in Knightsbridge last week but as I haven't featured a dessert for a while this just shaded it.
You may be unconvinced about the wisdom of incorporating chilli into achocolate cheesecake, let alone accompanying it with Merlot but bear with me!
As you've probably noticed we're currently in the middle of Fairtrade Fortnight. Encouragingly sales of Fairtrade produce and products were up 12% last year making sales in the UK worth £1.32bn in 2011, compared to £1.17bn in 2010, according to this recent piece in the Guardian.
One of the courses at the food and wine workshops I hosted for Irish wine importer Febvre at Drury Buildings in Dublin last week was a frozen milk chocolate and raspberry cake - well, sort of cake. More like a cross between a cake and a mousse.
The more I taste authentic Indian food the less I think it causes problems for wine. A group of us cooked up a whole load of recipes on Saturday night including this savoury cake called handvo from Anjum Anand’s I love India.
Until last night I was confident what I was going to make my match of the week, this week - the unlikely but delicious combination of a Langhe Nebbiolo and Berkswell sheep’s cheese but last night I was blown away by this pairing.
One of the things I most enjoy doing when I get a new cookbook is flicking through sticking Post-it notes on the recipes I plan to cook and this recipe for Turkish coffee cake in Margot Henderson’s charming You’re all Invited really stood out.
I’ve been rediscovering tea pairing with food lately and this was a standout match at my local self-styled modern tearoom Lahloo Pantry in Bristol. It was a simple pound cake topped with spicy pears* cooked in chai syrup with the company's own green jasmine tea.
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.
The English - and very delicious - way with pancakes is to serve them with granulated sugar and lemon (a dessert that pairs well with gently sparkling, sweet Asti or Moscato d’Asti). But an even better match is the French - or more specifically Breton - tradition of serving savoury pancakes with sparkling cider, a vastly underrated drink.
With four days in Edinburgh and three at the Ballymaloe Food & Drink Litfest in Co Cork this weekend I’ve been overwhelmed with good food and drink matches but as I haven’t singled out a dessert for a while I’m making Tom Kitchin’s Rhubarb cheesecake my hero dish this week.
I’ve never been wholly convinced that sweet white wines go with dark chocolate but have had to modify that view after a surprisingly successful pairing at my friends' this weekend.
Even if you don’t go out wassailing over the next couple of weeks there’s no reason why you can’t throw an impromptu wassail party at home if you have an apple tree in your garden. Or even if you don’t . . .
There’s an improbably good tea shop and café near where I live which is as good as any I’ve been to. I say improbable not because it’s in Bristol but because it’s in a far-from-smart shopping parade in one of the less cultish areas of the city. It also has a brilliantly clever name - ATTIC - which stands for All The Tea In China.
Let’s face it, I don’t get to drink Chateau d’Yquem every day so what else could last week’s match of the week be than this stellar pairing I had at Dinner at Heston Blumenthal?
With the growing popularity of cider there seem to be more and more 'wassailing' events at this time of year. But what does wassailing involve?
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 which should liven up your summer drinking.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
After the excesses of the Christmas period I always reckon January drinking should be about quality rather than quantity with a small sip of something strong and flavourful being infinitely preferable to several glasses of something weak and bland.
I was invited to host a food and wine evening by the Bristol Uni Wine Circle last week which I have to say, despite the vast quantities of food and drink consumed, they took impressively seriously.