cuisine than a dry Gewurztraminer wine. A lot of Asian
style dishes, especially Thai and Chinese have very tasty
sauces with a great depth of flavors. The Gewurztraminer,
with its army of spices and fragrant aromas, has the perfect
answer to all of those complex sauces making it an ideal
pair. You should also consider it when dining on other Asian
food cuisines such as Japanese or Korean.
In a bit of a surprise, it makes an ideal wine to pair with hot
Mexican food, especially chile con carne. It can really take
the heat from these types of dishes and provides an
interesting twist in the flavor profile of the meal. Because it
is very strong flavored and full-bodied, it can even stand up
to a hardy steak.
Gewurztraminer can be the ideal wine for a hot summers
day, providing a cool and refreshing taste that bathes the
mouth. Some people even serve it for dessert. For an
interesting pair, try it with some fresh peaches, apricots or
pears. You won’t be disappointed!
Here are some recipes you should try sometime with a cool
Gewurztraminer wine:
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Recipes
Oyster Stew
· 3 tablespoons butter
· 1-1/2 cups whole milk
· 1/2 cup cream
· 1/2 teaspoon salt
· 1/8 teaspoon freshly ground pepper, preferably white
· 3 cups freshly shucked oysters and their liquor
· 2 tablespoons chopped parsley
· 1/4 cup dry white wine
· optional:1/2 chopped celery (simmered until tender in a small amount of water, and drained
Also Required:
· saucepan
Melt the butter in a saucepan over medium heat. Add the milk, cream, seasonings and oysters. Being
very careful not to overcook the oysters, heat just to the simmer. When oysters begin to float, adjust
seasonings, add wine and chopped parsley and serve immediately.
Servings: 4
Chinese Chicken Salad
· 6 tablespoons seasoned rice vinegar
· 4 tablespoons white sugar
· 1 teaspoon salt
· 1/2 cup peanut oil
· 3 boneless chicken breast halves, cooked and diced
· 1 head lettuce, torn into small pieces
· 4 green onions, sliced
· 4 stalks celery, sliced thin
· 1/2 cup walnuts, chopped
· 2 tablespoons sesame seeds, toasted
· 6 ounces Chinese noodles, heated briefly to crisp
For dressing, combine the first 3 ingredients in a small bowl and stir to dissolve. Add the oil and shake
or blend well.
Combine remaining ingredients in a large salad bowl and mix well together. Add the dressing and toss
to coat. Serve immediately.
Servings: 4
Classic Smoked Salmon
· 8 ounces cream cheese
· 2 tablespoons milk
· 1 teaspoon lemon juice
· 1 teaspoon dill weed
· 4-5 drops Tabasco sauce
· 8 ounces Alaskan lox, nova or kippered smoked salmon
· 16 slices cocktail-size rye or pumpernickel bread
· 1/2 small red onion, thinly sliced, soaked for 15 minutes in cold water
· 2 tablespoons capers, drained
· 1 lemon, split lengthwise and thinly sliced
· fresh dill weed for garnish
Cream together the first 5 ingredients. Put the herbed cream cheese in a small serving bowl in the
center of a serving platter and arrange the smoked salmon and bread slices around it. Garnish with red
onion, capers, lemon slices and dill.
Sole Amandine
· 4 sole fillets (about 1 pound)
· 5 tablespoons butter
· 1 tablespoon olive oil
· flour
· 2 eggs, beaten
· 1/4 cup slivered almonds
· 1/4 cup dry white wine
· 2 tablespoons fresh lemon juice
Also Required:
· large skillet
Melt half of the butter with the olive oil in a large skillet over medium-high heat. Dip the fillets in flour,
then in the beaten eggs. Lay the fillets in the hot skillet and cook until browned and just cooked
through, about 2-3 minutes per side. Transfer cooked fillets to a serving platter and keep warm. Melt
the rest of the butter in the same skillet, scraping up remaining browned bits of flour mixture. Add the
almonds and toast them lightly, stirring, for about 1 minute. Add the white wine and lemon juice and let
bubble for a minute to thicken slightly, stirring constantly. Pour over the sole fillets and serve
immediately.
Grilled Sea Scallops with Olive Vinaigrette
· 4 cups arugula or mixed spring greens, stems discarded
· 1 pound sea scallops, drained
· 1/2 cup chopped pitted Kalamata or other brine-cured black olives
· 2-3 tablespoon roasted red pepper, finely chopped (bottled is okay)
· 1 teaspoon minced garlic
· 2 teaspoons Dijon mustard
· 2 tablespoons red wine vinegar
· 1 teaspoon fresh lemon juice
· 1/4-1/2 teaspoon freshly ground black pepper
· dash cayenne
· 1/2 cup (4 ounces) olive oil, preferably extra-virgin
· medium ripe tomatoes, cut into wedges
Also Required:
· strainer
· blender or food processor
· ridged grill pan
Time required for preparation: 45 minute(s)
Wash and dry the arugula or mixed greens very well. Set aside. If necessary, discard the small tough
muscle from side of each scallop. Set scallops in a strainer and drain well.
In a blender or food processor, blend next 8 ingredients until smooth. With motor running, add 1/3 cup
of the olive oil in a stream and blend very well.
In a small bowl, toss the scallops with the remaining olive oil. Season with salt and pepper. Heat a
seasoned ridged grill pan over high heat until hot and grill the scallops until barely cooked through, 2 to
3 minutes on each side. Transfer them to a plate and keep warm. Grill the tomato wedges over high
heat until lightly charred, 1 to 2 minutes on each side.
Toss arugula or greens with some of the olive vinaigrette and divide among 4 plates. Top with the
scallops and tomatoes. Spoon a bit of the remaining vinaigrette on each portion of scallops and serve.
Servings: 4
Slow-Roasted Pork Shoulder with Applesauce
· 1 tablespoon cooking salt
· 3 cloves garlic
· 1-1/2 tablespoons fennel seeds
· oil
· 8 1/2-9 pounds pork shoulder, with rind attached if possible (or use a fresh ham)
· 1 cup apple juice
· 2 Granny Smith apples
· 1/2 cup white wine
· 1 teaspoon sugar
· 1/2 cup mayonnaise (optional)
· tablespoon horseradish, or to taste
Also Required:
· mortar and pestle
· food processor
· roasting dish
· saucepan
Place salt, garlic and fennel seeds in a mortar and grind with a pestle to a coarse paste. Moisten the
paste with a little olive oil. Score the pork rind with a sharp knife at 1 inch (or ask your butcher to do it)
and rub with the paste mixture. Place the pork shoulder on a rack, rind-side up, in a roasting dish with a
little apple juice in the bottom. Place in a pre-heated 225°F oven for approximately 4 to 5 hours. Baste
the meat occasionally with the pan juices as it cooks.
Peel, core and quarter the apples. In a medium saucepan, simmer them with the wine and sugar for
approximately 10 minutes or until tender. Place apples in a food processor or food mill and blend to a
fine paste. Allow to cool. When cool, fold in the mayonnaise, if used, and horseradish to taste (it should
be just a suggestion). Season with salt and pepper.
After 4 hours of roasting, pierce the pork deeply with a skewer. The juices should run clear; if not,
continue to cook until they do. Remove the pork from the oven and keep warm. Remove the crisp rind
and discard any extra fat from the crackling; return to a hot oven to roast a little more until crisp. Keep
the pork in a warm place for about 15 minutes before carving. Carve the pork and serve with
applesauce and crackling.
Servings: 4
Spicy Orange Chicken
· 1 tablespoon cornstarch
· 2 tablespoons dry vermouth or white wine
· 1 pound boneless chicken breast
· 1 tablespoon minced ginger
· 1 tablespoon minced garlic
· 2 green onions, minced
· 1 teaspoon ground Sichuan peppercorns
· 2 tablespoons dry white wine
· 1/4 cup soy sauce
· 2 tablespoons hot bean sauce
· 1/4 cup dried orange peel, soaked in hot water for 1/2 hour and shredded (can be bought at Asian
grocery shops)
· 1 tablespoon sugar or honey
· 1 teaspoon sesame oil
· 1/4 cup peanut oil
· 12 small dried hot red chiles, such as Japones or de Arbol (find at Mexican or Asian groceries)
Also Required:
· wok
Cut chicken breasts in 1/2 inch pieces and marinate with the cornstarch and white wine for 30 minutes.
Combine the rest of the ingredients except for the peanut oil and chiles and set aside. Heat the peanut
oil in a wok over high heat. When is hot enough to start to smoke, stir-fry the chiles and marinated
chicken for about 1 minute. Add sauce mixture and continue stirring for an additional 30 seconds.
Serve hot with steamed rice. (Remove chiles before serving.)
Servings: 4
Thai Beef Coconut Curry
· 1 pound beef, cut into bite-sized pieces
· 2 cups coconut milk
· 3 tablespoons very thinly sliced lemon grass
· 3 tablespoons palm sugar
· 1 tablespoon dark soy sauce
· 2 tablespoons minced garlic
· 2 tablespoons dried red Thai chile peppers (also called birdseye chiles), crumbled
· 2 tablespoons shallots, thinly sliced
· 1 tablespoon fresh ginger, minced or grated
· 1 tablespoon Thai shrimp paste
· 1 tablespoon coriander seed
· 1 tablespoon cumin seed
· pinch turmeric
· 1/4 cup fish sauce (nam pla)
· 1 tablespoon tamarind concentrate mixed with 3 tablespoons water
Also Required:
· saucepan
Simmer the beef in the coconut milk for 30 minutes or until tender in a covered saucepan. Toast the
coriander and cumin seeds until fragrant in a small skillet over medium heat. Grind with a mortar and
pestle (or carefully pound in a plastic bag). Combine with the rest of the ingredients and process to a
fine paste in a food processor. When the beef is tender, add the spice paste, stir to combine, and
simmer, covered, for 10 minutes more. Serve with jasmine rice.
Servings: 4
Sautéed Fennel
· 2-3 whole heads fresh fennel (bulbs)
· 3 tablespoons butter
· salt and freshly ground pepper
· 2 tablespoons dry white wine
Also Required:
· heavy skillet
Remove and discard all but one of the fennel tops. Slice 1/4 inch off the bottom of the bulbs. Cut each
fennel in half, lay cut side on cutting board, and slice into 1/4 inch slices.
Melt the butter in a heavy skillet. When it bubbles, add the fennel, a sprinkle of salt and a couple of
grinds of fresh black pepper. Sauté, stirring frequently, for about 3 minutes. Add the wine, cover and
continue cooking until it is just becoming tender rather than crunchy. Remove to a serving dish.
Garnish with one of the feathery fennel tops, if desired.
Servings: 4 to 6
Greek-Inspired Peach and Honey Bread Pudding
· 6 thick pieces of firm white bread, crust removed, cut into thick rounds or squares
· 1-1/2 cups milk, depending upon thickness of bread
· 1 teaspoon almond extract (or 1 tablespoon orange flower water)
· 1 cup dry bread crumbs
· 1 teaspoon ground cinnamon
· 2 tablespoons sugar
· 2 eggs
· 8 tablespoons clarified butter* (1/2 cup)
· 1-1/2 cups honey
· 4 peaches, sliced
· thickened cream or drained thickened yogurt (optional)
Also Required:
· Frying Pan
In a large bowl, soak the bread in the milk and almond extract until the bread has absorbed all the
liquid.
In a separate bowl, combine the bread crumbs with cinnamon and sugar. In a small bowl, lightly beat the
eggs. Dip the bread into the egg, then dip into the bread crumbs.
Heat the clarified butter in a large frying pan over medium-high heat and fry the bread until golden on
both sides. Warm the honey in a small pan and add the sliced peaches. When the peaches are warmed
through, spoon them over the bread. Serve at once with a dollop of thickened cream or drained
thickened yogurt, if desired.
*To make clarified butter: Melt 1 pound of butter in the top of a double boiler or over very low heat.
When it is completely melted, set aside in a warm place for 15 minutes. Skim off all the foam from the
top. Then spoon off the clear yellow liquid (the clarified butter) and reserve it. Discard the milky liquid.
Servings: 6
