Mother's Day Food & Wine Pairing

 - WHAT A BRILLIANT IDEA AND AMAZING EVENING!!


In order to fit all the moms, grandmoms, mom-in-laws and their schedules in we ended up with one of the Mother's Day celebrations being on the Friday night.  My sister-in-law came up with the brilliant idea of having a food & wine pairing.  Brilliant, I thought, until I received the e-mail listing 11 different pairings highlighting 5 of which were my responsibility!!  Never to back down from a cooking and wine challenge I researched all the recipes I needed, sent my other half to get those wines that we couldn't find on our rack, donned my apron and got stuck in under masterchef time restrictions (after traffic and the shops, to be ready by 7pm)!

 

Everything turned out very impressive, we even had individual plates/tiles to serve each canape on, the table was beautifully decorated, the food was all delicious and quite gourmet if I do say, the wines were most appropriately paired and the time seemed to just disappear before we realised it was well past 1am and we should probably get some shut eye.



No wine notes tonight (that would be rude), but a snippet of the pairing menu below and a few photos of the canapes we were most proud of.




MOTHER'S DAY PAIRING MENU
 
1. Bruchetta with goats cheese and roasted aubergine paired with Windmeul Sauvignon Blanc.

 

2. Chicken Curry on a sweetcorn blini paired with Tulbagh Winery Colombard.



  3. Avocado Ritz on Choux Pastry paired with Creation Chardonnay.

4. Salmon roulade with potato crisps and apple mousse with Darling Reserve Chenin blanc.


5. Wild mushroom and pesto tart with Tulbagh Winery Pinotage/Shiraz.

6. Butternut soup with Barefoot Merlot.

  7. Thinly sliced beef with Balsamic reduction and beetrootmicroleaves with Windmeul Cabarnet Sauvignon


   8. Lamb Riblette with Tamato Chilli Jam and   Porcupine Ridge Syrah.

   9. Pear & Chocolate Cake dessert (Tart Belle Helene - http://tuis.co.za/nuus/bon-appetit/) with Windmeul white muscadel.



 

 10. Chocolate truffles and rose nougat with with Laborie Rose MCC.

11. and last but not least 15 year old KWV served with ginger nougat.





Honestly, the food was amazing and so well paired with each of the wines. It seemed like a bit of an effort, but what a fantastic idea and evening. We will definitely be doing this again,perhaps next time with not as many pairings.







Truffles and MCC



Chocolate and Pear Tart