Pairings | Custard
What wine to pair with a custard tart
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
Which foods pair best with tawny port?
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.
Baked apples with porter cake crumbs and whiskey custard
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."
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Parmesan custard and Soave
Parmesan or parmigiano reggiano is one of the most wine-friendly of cheeses but on its own normally pairs best with an Italian red. But in this fabled incarnation of an unctuously rich creamy custard by chef Rowley Leigh, white wine makes the better pairing
Rhubarb & strawberry crumble sundae
It was the savoury dishes that initially attracted me to Henry Dimbleby and Jane Baxter’s excellent Leon: Fast Vegetarian but this is a cracking dessert with in-season rhubarb.
How to feed your friends like Fergus Henderson of St John
One of the most intriguing things to find out about chefs is not what they cook in their restaurants but what they feed their family and friends. True, at St John one morphs into the other, but the lunch they held in London this week to celebrate the publication of Fergus Henderson’s new book The Complete Nose to Tail was one I’d have been more than proud to put on for my mates.
Pairing beer with dessert
If you were going to introduce someone to beer the last course you’d probably think of would be a dessert but as I discovered at a beer and pudding matching session at Brown’s Hotel in London this week it can be a surprisingly successful combination.
Gooseberry and saffron crème brûlée with a southern French Muscat
Once you get a feel for food and wine matching you don’t always need to taste a wine with a dish to know what will work. So it was with a simple, seasonal dessert I had last week at my favourite local, Culinaria.
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