Corked & Forked: Four Seasons of Eats and Drinks by Keith Wallace

By Keith Wallace

From informal food to springtime brunch, stylish dinners, and summer time grilling events, how to usher in wines, cocktails, and beers with versatile pairings. Over a hundred recipes full of information and recommendations for each celebration from a Sunday supper to a savory brunch to a ten-minute ceremonial dinner provide up artistic dishes and beverages like grilled watermelon salad; a bloody Mary bar with all of the fixins; “oystas Rockafella;” ricotta gnocchi; fava beans with mint and bacon; rack of lamb; black pepper martinis; and chocolate and salt torte. The pairings are straight forward and academic, designed to coach the reader how to define nice beverages for each meal.

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Extra resources for Corked & Forked: Four Seasons of Eats and Drinks

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3/4 cup apple juice 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1 tablespoon honey or other sweetener 1/2 teaspoon cornstarch In a small saucepan over medium heat, combine carrots and apple juice. Cover and simmer 10 minutes, or until carrots are tender. If liquid evaporates, add a small amount of water. Uncover pan and add remaining ingredients. Simmer, uncovered, 3–5 minutes, or until liquid is thick. Serve hot. 2 medium-sized zucchini squashes, thinly sliced 1/4 cup grated Parmesan cheese In a medium nonstick saucepan sprayed with vegetable cooking spray, sauté zucchini slices until crisp-tender, about 2 minutes.

Place broccoli in a microwave-safe dish, add water, and cover tightly. Microwave on high for 4 minutes. Let stand 2 minutes. ) Drain and toss with baked sesame seeds and minced garlic. 1 tablespoon honey or other sweetener Spray a medium nonstick saucepan with vegetable spray, and sauté plantain slices until tender. Coat with honey and serve warm. Vegetarian. Serves 2. 2 tablespoons sesame seeds 2 cups broccoli, cut in pieces 1/4 cup water 1 clove garlic, minced Vegan. Serves 2–3. 52 Better than peanut butter & jelly Potatoes Potatoes are nothing short of glorious for the family kitchen.

Vegan. Serves 4. Vegetarian. Serves 2. Sandwiches and packables 63 Meatless Sloppy Joes Spinach Sandwich Another “normal” meal to keep vegetarian kids from feeling different. If your child doesn’t like the taste of raw spinach, substitute red leaf lettuce. 1 clove garlic, minced 1/2 cup low-fat cream cheese (Neufchâtel) 1/2 onion, chopped 1 teaspoon fresh dill 2 cups ground meat substitute, crumbled 1 carrot, grated 3/4 cup tomato sauce 4 slices whole-wheat bread 1/4 cup water 4 fresh spinach leaves 1/3 cup barbecue sauce 1 ripe tomato, thinly sliced 1 teaspoon chili powder 1/4 teaspoon cumin 4 hamburger buns or hard rolls Spray a large skillet with vegetable cooking spray.

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