Download e-book for iPad: Corked & Forked: Four Seasons of Eats and Drinks by Keith Wallace

By Keith Wallace

ISBN-10: 0762443650

ISBN-13: 9780762443659

From informal nutrition to springtime brunch, stylish dinners, and summer time grilling events, how you can usher in wines, cocktails, and beers with versatile pairings. Over a hundred recipes choked with suggestions and proposals for each get together 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 elementary and academic, designed to educate the reader how to define nice beverages for each meal.

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Additional info for Corked & Forked: Four Seasons of Eats and Drinks

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Spoon into buttered 2-quart (2 L) baking dish. • Melt butter in saucepan and mix in corn flakes, sugar, cinnamon and pecans. • Sprinkle over apples and cranberries. • Bake uncovered at 325° (162° C) for 1 hour. This can be served hot or at room temperature. *Tip: Look for pie apples, not apple pie filling. Side Dishes 52 Early Morning Vegetable Lasagna This is “early morning” because it’s so easy you can make it in the morning, go to work or play and it’s ready to pop in the oven whenever you are ready.

Place 3 uncooked lasagna noodles over tomato mixture and top with one-third grated zucchini. • Spoon one-third cheese mixture over zucchini and top with one-third provolone cheese strips. • Repeat layering procedure twice. Cover and chill at least 8 hours. • Remove from refrigerator and let stand for 30 minutes. Bake covered at 350° (176° C) for 45 minutes. • Uncover and bake additional 20 minutes. Let stand 15 minutes before serving. V egetables Vegetables 54 Sunshine On the Table This is absolutely the prettiest casserole you will place on your table!

Remove from heat and stir in couscous. Cover and let stand 5 minutes. Fluff with fork and cook, uncovered. • Combine oil, lemon juice, sugar and almonds and toss with couscous. • Sprinkle green onion over top and serve. Side Dishes 36 Sensational Spaghetti Forget the tomato sauce. This is spaghetti to love! 5 kg 5 ml • Melt butter and saute garlic in large skillet until slightly brown. Cook spaghetti according to package directions and drain. • Add spaghetti, parmesan cheese, cream, parsley flakes, and ½ teaspoon (2 ml) each of salt and pepper and mix well.

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

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