wine - - Page 5

by BS

Spreadable Booze: Prosecco Preserves

Here at Endless Simmer headquarters, we’re considering whether or not to rename our blog 100,000 ways to turn booze into food. From popsicles and cakes to jell-o shots and chicken, there’s nothing better than edible alcohol, right?

Now we’ve even got the pros in on it. Chef John Eisenhart of Pazzo Ristorante in Portland, Oregon likes to take leftover wine and turn it into delicious, boozy jam, and he was kind enough to share his recipe for prosecco preserves with ES. Warning: this ain’t your average jelly recipe; it’s more for aspiring Top Chef-testants, so have your CO2 canister at the ready.

Prosecco Preserves

by Russell Warnick

The Endless Road Trip: Philadelphia’s Top 10 Eats 8. A Plate of Cheese and a Pail of Grapes

Sometimes it takes more than just a glass of wine. Actually, for us over at ES it usually takes a bottle (or two). But why have a bottle when you can have a bucket?

Trekking around Philly can be exhausting, but luckily there are no shortage of BYOBs where you can put your feet up. Based on several strong recommendations, we ventured to Wedge + Fig, a gem of a market-cum-restaurant in Old City. If the weather is right, head thru the side door and walk down the exposed brick walkway to a secret courtyard at the rear of the market — it really isn’t a secret but you’d be forgiven for thinking so — here you’ll forget about your day and find yourself enamored with the tall walls, rusting fire escape and silence of the city. Oh yeah, and the cheese.

The menu is simple: tell the kitchen what kind of wine you brought and they’ll pick the cheese and meats. The nearest wine shop, Pinot Boutique had a display of Pardocx Vineyard’s paint cans full of paint cans full of wine, and obviously we couldn’t resist. Despite our klassy choice, the folks at Wedge + Fig were still nice enough to pick out a matching cheese plate for us:

by Emily

Wine Heaven in Eastern Washington

When most people think of Washington state, they immediately think of Seattle. So if I asked you to describe the climate and terrain of Washington, you’d probably answer something along the lines of “rainy, grey, misty,” etc… And you’d be right — if we’re talking about western Washington. IF, however, you head east and cross over the Cascade mountain range, something magical happens. The other side of the state is drenched in sunshine! And we all know what sunshine means… wine! (Okay, sunshine means a lot of things, but to my one-track mind, it means a great climate for vineyards.)

Last weekend I had the opportunity to attend a Northwest wines tour, and our first stop was Paterson, a tiny town located on the banks of the Columbia River in southeast Washington. Why Paterson? It’s home to Columbia Crest Estates Vineyard, one of the Northwest’s largest wineries and possibly one of the most well-known wineries in the nation.

in Drinks / Food Travel 0 comments

by BS

Plate It or Hate It

Recent food world discoveries the ES crew is loving and hating…

Plate It: Watermelon Sexual

An awesome new tumblr dedicated solely to luscious images of WILFs. Drool.

Hate It: Health Departments Shutting Down Small Food Producers

We’re all for food safety, but sometimes it crosses the line into ridiculous. The latest: the State of Illinois is shutting down local, artisan ice cream makers for such terrible offenses as using fresh fruit instead of fruit syrup and fresh cream instead of pre-packaged soft serve mix. Way to look out for our health, guys. (Via: Kitchen Lore Photo: Chicago Tribune)

in Celebs / Drinks / Rants & Raves / Trends / TV 6 comments

by ML

Attack of the Meme: Top 10 Food Texts from Last Night

So maybe the whole Texts From Last Night thing is yesterday’s news (Wikipedia says it’s a “living document of twentysomething life in 2009“) but really, we all know they’re still great even in 2011. (Just as long as drugs keep making us hungry, of course.)

So, here are my Top 10 Food related TFLNs. Feel free to disagree with me, but you can’t deny it: we’ve ALL been there, or wish we have been.

Top 10 Food Texts from Last Night

10. Straight to the point.

(Original Photo: Neil Conway)

9. Class or booze?

(Original Photo: Steampunk Family the von Hedwigs)

8. So…bread?

(Original Photo: frozenchipmunk)

7. Always make room for essentials.

(Original Photo: Nicola since 1972)

6. Prince Charming.

(Original Photo: Comic Book Movie)

Next: Top 5 Food Texts from Last Night

in Bacon / Desserts / Featured / Lists 0 comments

by tvff

Beer > Wine

Anyone worth their fleur de sel knows that wine is the proper drink to accompany good food. It’s time-honored, suitably French (therefore snooty) and an excellent way to blow a whole lot of money to impress your date.

But what if there was another beverage? One which offered just as much flavor, went just as well with your meal and wouldn’t break the bank? Is that something you would be interested in?

As I made my way around town during my second annual Philly Beer Week Pub Crawl, it occurred to me that — in so many ways — beer is superior to wine. It’s sacrilege to say this, I know, and it would certainly not have been true twenty years ago, in the days before the craft beer revolution. But in 2011, the flavors, experiences and overall vibrant culture attached to beer appreciation offers a more dynamic experience to a larger audience than wine does.

How so? Well…

1. It’s Cheaper than Wine. Think of the best wine in the world. Then think about how much it would cost for a glass of it. The mind reels. I had what I believe to be the best beer in the world — Russian River’s Pliny the Younger — and it was about $10 for an eight ounce pour. While frugality isn’t the main thing you want to strive for when you’re talking about booze, just think about how quickly you can develop your palate and learn to enjoy the “big boys” when you only have to lay out single digits for the privilege.

in Drinks / Rants & Raves 2 comments

by bakersroyale

Fig and Clementine Port Wine Poptail

Fruit and wine—in a popsicle? Yep—it’s a ménage a trios for the hedonistic foodie.

Hitting the blender’s vortex this week is some dry port wine, figs, clementine tangerines and honey. We’ve have to admit, it seemed almost sacrilege to be pouring wine onto the blades of our poptail regulator. But a nano second later “almost” turned into a 2-cup pour.

We’re on a campaign to leave no alcohol behind, so stay tuned to find out what’s next on the poptail hit list. And remember, you can find all of our boozy ice pop concoctions in Endless Poptails.

Fig and Clementine Port Wine Poptail

in Desserts / Endless Poptails / Recipe 5 comments

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