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




~ Epic ~

April's Sunday Supper
"Seder Re-Mixed"

"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)

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
3 part Kosher Cabernet Sauvignon
1 part soda water
1 part lemon-lime soda
(pin of citric acid)

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

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 ~