Sunday, May 1, 2011

An Epic Meal And Andy's Tinto de Primavera

"If more of us valued food and cheer and song above hoarded gold, 
it would be a merrier world" 
~ J.R.R. Tolkien

Epicurus

Epicurean

Epicure

~ Epic ~


April's Sunday Supper
"Seder Re-Mixed"


Aperitif
"Tinto de Primavera"
with Salt and Lemon Foam


Matzo Ball Soup
Spinach, saffron broth
~
Rock Art Brewery Barn Raising Brown Ale (American Brown Ale)



Seder Plate Bento Box
Beet soup shooter, garlic mushrooms, apricot charoset,
horseradish deviled egg
~
Vermont Pub & Brewery Burly Irish (Irish Red Ale)



Intermezzo
Farnum Hill Farmhouse Cider (Sparking Cider)


Chicken Tagine
Spring vegetables, smoked paprika, local herbs
~
Rock Art Brewery Vermonster (American Barleywine)


Fourth Course
Aunt Carolyn's flourless chocolate cake
Caramel meringue cookies
~
Upside-down coffee shooter





Andy's Tinto de Primavera with Salt and Lemon Foam
Base
3 part Kosher Cabernet Sauvignon
1 part soda water
1 part lemon-lime soda
(pin of citric acid)

Foam
4 medium lemons, juiced
1.25 cups water
2 tsp sea salt
1 spt soy lecithin

Method
Combine the base over ice cubes in a rocks glass, then blitz the foam mixture with an immersion blender.  Spoon the resulting foam over the base.

 ~ Epic ~