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Lewes, Delaware
Jim's Towing Service
December 6, 2002     Cape Gazette
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December 6, 2002
 

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90 - CAPE GAZETTE, Friday, Dec. 6 - Dec. 12, 2002 Wine Continued from page 89 no such thing as perfect match. Since each person's taste buds are influenced by a wide variety of chemical balances, experiences and moods and since ones taste profile revolves around these con- ditions, it is very important to stay flexible and try various combina- tions. Trust yourself and keep in mind that we eat for sustenance but we dine for fun. This would be a logical order to think through your pairing. First. What is the food profile? Is it sweet or tart, smoky, bitter, lean oily or buttery? It should be obvious that foods cooked with lemon, vinegar or tomatoes will require an entirely different wine than those prepared with cream, butter and oil. If you are unsure of this, think about adding butter or a cream dish. At first it becomes unctuous, until finally the sauce becomes so saturated that it breaks (the term breaks refers to the separation and curdled look that improperly con- structed Hollandaise exhibits). Another example may be: you are drinking a very nice Chablis when the salad course is tried you no- tice that the wine suddenly ap- pears to have soured. In fact, the wine hasn't changed at all. The additional acid in the salad dress- ing has raised the acid level above the acceptable norm. Here is a short list of wine at- tributes that ones must consider when trying to match food with wine: tannin; acidity; spice; resid- ual sugar; ripe fruit; body and mouth feel. Once you understand what it is that each of these words describe, it will become much easier to do an acceptable pairing. For exam- ple a.food is fatty and very rich it would be wise to pick an acidic or Food Continued from page 89 let over medium-high heat. Add orange and lemon peel to pan and cook until tender, about 1 minute. Stir in orange juice, sugar, lime and lemon juice; simmer until Cuisine Continued from page 89 Slice fish in very thin slices, di- agonally, and serve with sauce. To prepare sauce, combine Dijon, sugar, vinegar, pepper, salt, sour cream and dill. Gradually pour in oil, stirring and mixing well until it is smooth. Refrigerate sauce. It will keep for two weeks. Serves 12 to20. MEATBALLS IN SOUR CREAM DILL SAUCE I lb. ground twice beef chuck 1/2 lbs. ground veal 2 T bread crumbs 1/4 C cream 4 T finely diced beef marrow or 3 TBL softened butter 1/2 C finely chopped onion 1 1/2 T finely chopped shallots 1/2 t finely chopped garlic 1 t grated lemon zest salt freshly ground pepper 1/2 t thyme 2 large eggs 3 T butter 2 T vegetable oil Sauce 2 T flour 1 C beef bouillon 1/2 C sour cream 1 T dill weed 1/4 t lemon juice salt pinch cayenne DISCOt.;NTS OFFERED ON SINGLE OR MIXED CASES OF WINES Meatballs should be prepared ahead so they can be chilled be- fore cooking. Soak bread crumbs in cream for 5 minutes, the place crumbs in a bowl with ground meat and mar- row/or butter. Melt 2 T butter and saute onion, shallots, garlic for 5 minutes. Add to mixture in bowl. Add zest, parsley, salt, pepper, and thyme to meat mixture, mixing well. Beat the eggs lightly and pour over meat, beating well until everything is well combined. Form mixture into small bails about 1 inch each and place on a cookie sheet lined with wax pa- per. Cover with wax paper and chill in the refrigerator for an hour. In a large skillet, melt 3 table- spoons of butter and 2 table- spoons of oil over high heat. When the oil is hot, add enough balls to cover most of the pan, but do not crowd them (or they will steam). Brown the meatballs by sliding the pan back and forth to help brown them evenly. After a few minutes, turn the heat down and cook the meatballs for 5 or 6 minutes or until done. Using a slotted spoon, transfer the meatballs to a shallow oven- proof casserole. Using the same skillet, if there is not approximately 3 table- spoons of butter/oil, melt another 3 tablespoons of butter. Remove the skillet from the heat and whisk in the flour, whisking well for about 30 seconds then return to the heat and whisk in the beef bouillon. Turn the heat to medium and whisk the sauce until it boils and thickens. Lower the heat to simmer, whisk in the sour cream a spoon at a time then add the dill, lemon juice, salt and cayenne. Mix well for another minute and pour the sauce over the meat- balls. Stick a toothpick in each meat- ball and serve. Serves 6 to 8 as an appetizer. Overeaters Anonymous meets Thursdays in Milford Overeaters Anonymous, a 12-step program, meets from 7 to 8 p.m., Thursdays, in Bayhealth Medical Center-Milford Memorial Hospital's rehabilitation conference room. For more information, call 422-0505. m Lm" m'H--O00J-S-Sm m 644-0705 i I,""gALMON I I 1/4 cup butter, melted I shallot, finely chopped m m ,,, cup fresh lemon iuice m :':! ..... .i..q! ............................ Jl ) 'i :! i:i00 ii:i i:00iiii!iiJ m , 1. Preheat oven to 400 degrees F. Cut 4 pieces of parchment paper into, 12" squares. t 2. Place fillets on one half of each sheet, i m 3 Combine butter and lemon juice and drizzle over fish. Sprinkle with m fresh dill and shallots. I 4. Fold parchment over fillets and fold edges together on the side and I I both ends. Bake about 10 minutes or until parchment puffs up. Cut paper I above each fillet to display fish. Serves 4. I Preparation: Salmon can be baked, broiled, poached, sauteed or grilled. I I It is a relatively oily fish, making it full of flavor and healthy. I m iW-'iWl#lTla,'m#I,q/I/[ol/$q-IW#ql,'g'-'lVl"titff:#$al'M'li m tannic wine to counterbalance. In the final analyses however it al- ways comes down to the same question. What tastes best to you? For me this week's wine choices are a few truly nice Chablis. Last but not least, a '96 Albert Pic & Fils Grand Cm. It is pale yellow green. The nose is redolent with Hawthorne with tallow, lime and wet wool in the background. sauce thickens, slightly, about 1 minute. Place 1 crepe in sauce in pan to coat. Fold crepe in half and then into quarters, carefully move to side of skillet. Repeat with re- maining crepes. When all have been added, remove pan from heat. Pour Grand Marnier and brandy over crepes in pan. Care- fully ignite sauce with match. It is soft rich, and full bodied with no oak. I chose this as my second prestige wine because it is not done in barrels but rather in stain- less steel. It is a perfect example of this more modem style of wine mak- ing. It is curious the richness and viscosity that the winemaker could develop without the use of wood. When flames subside, place 3 crepes on each plate. Top with sauce and serve. I hope you enjoyed the above. Prudence, please get Parker the cat from swinging off the tree. Yes, he can have a popover. Until next week, and after, enjoy your holidays. And give peace a chance. Wines our extensive wine section -- Special Orders Upon Request -- Locally Owned & Managed 207 W. Second Street, Lewes Mon.- Thurs. 9am- 10 pm Fri. & Sat. 9am- 11 pm 645-9183 I Atlantic Refrif;eration & Air Conditioning, Inc. A New Business with Familiar Faces! Baa Ro,:. I)e Dules, Lam/Oliver, Tom Maguire, Jason m, Dave Jo,es, F.arteen Bunting, Donald Barmg Mark Viddornini Kneding: Nick Meglio, Melvyn Slreett, Sean Steele, Stan Cetrner, Robert Hdle, Hardd Bunling, Bnan Niderson LOCATED AT NASSAU COMMONS OFFERING SALES SERVICE INSTALLATIONS Residential & Commercial Heating, Air Conditioning & Geo Thermal Systems, Commercial Refrigeration Service Contracts 645-9321 24 HOUR EMERGENCY SERVICE