Archive for the ‘Suspect’ Category

h1

Cellar Surplus Recipe Idea #1

March 3, 2010
Half way through my last case of 1966 Krug Blanc de Blancs, I basically just got sick of it.  Fortunately, I found this tasty recipe:
Ingredients:
* 2 large egg yolks
* 2 tablespoons sugar
* 1/4 cup 1966 Krug BdB
* Poached Pears, recipe follows
Directions:
Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.
Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.
Serve warm over poached pears in small bowls or decorative glasses.
Poached Pears:
12 pears
1 bottle sweet white wine, (Moscato, Muscat, Riesling, etc.)
1 vanilla bean, split
Cut a small “x” on the bottom of each pear. Bring a saucepan of water to a boil and set up a large bowl of ice water. Add the pears to the boiling water and cook for 15 to 30 seconds, just to loosen skin. Remove and immediately plunge into the ice water. Slip the skins off the pears. Halve and remove the pits.
Combine the wine and vanilla bean in a large saucepan. Bring to a boil and simmer for 5 minutes. Add the pears, cover and simmer gently for 3 to 5 minutes, or just until the pears are tender.
Remove the pears from the poaching liquid and chill. Top with the sabayon.
(I use the remainder of the bottle in a Buerre Blanc for a course in the same meal, but I suppose you could drink it too.)
h1

1921 Chateau D’Yquem at Maison de Ble

February 25, 2010

I’d always wanted to try Chateau D’Yquem, based on all the rave reviews.  I had a chance to try a 1999 while dining at Maison de Ble in Lyon.  It had an enticing brilliant canary yellow color, and the flavor was an explosion of stone-fruit and honey.  I detest stone-fruit.  The flustered Sommelier de Ble brought us a bottle with more age on it, but it had clearly gone bad as you can see from the brown color.  Disgusting.  The bottle broke when we were trying to get the cork back in — no big loss — it’s not like it was drinkable.

h1

1961 Pétrus at Il Buco di Monstro

February 25, 2010

The last bottle in the cellar of Il Buco di Monstro, an ancient trattoria in the hills above Verona, and a bargain at €5000. Pétrus’s flavor profile typically features aromas of ripe mulberry, black currant and spicy vanilla oak; in this bottle, the funk of wet animal fur overpowered all else. We left half the bottle for the busboy, and stiffed the waiter.