Storage- Wine, Beer, Liquor

wine storage

 

Bottle Storage:

Wine

Store in a cool, dark place at 50-55 degrees, (do not fluctuate temperature, keep constant). Wine turns/oxidizes at 75 degrees. Store horizontally to keep the cork moist and prevent it from drying out. Keep still. Try not to move the wine bottles once stored. Dark green bottles are preferable.

Beer

Store upright to minimize oxidation between beer and bottle cap, and so unfiltered beer sediment stays on bottom. Like wine, it is recommended to find a cool, dark place with a temperature of 50-55 degrees. Most beers have an expiration date and are not recommended for aging, except for those heftier beers that are ripe for maturation, such as: vintage beers, barleywines, imperial stouts, Belgian strong ales, lambics, and old ales…

Liquor

Store upright. The theory is that lids are less reliable and can leak. A bottle of vodka will not go bad due to its alcohol content.

Swiss Raclette w/Kirsch

Had to share this great winter meal. The Swiss eat Raclette when it gets cold. Lesser known than Fondue, Raclette is a type of cheese which you melt in a special burner, in a special tray, using special scraping utensils. It is paired with either gold potatoes or red russet potatoes as well as pickled items of any sort, here it is: cornichons, cocktail onions, pickled mushrooms, pickled artichoke, and pickled garlic.

Serve with butter lettuce and französische salatsauce (a mayonnaise dijon dressing).

*Sliced baguette is not traditionally served with this dish.

pair with kirsch or white wine

raclette table copy2

raclette cheese copy

 

R utensils copy3

Frangelico Hazelnut Chicken w/Chèvre

 

 

 

 

 

 

 

 

Frangelico Hazelnut Chicken w/Chèvre

(serve with Frangelico Mushrooms , Roasted Asparagus and Egg Noodles)

6 Chicken breasts, or fake chicken

1 cup breadcrumbs

½ cup parmesan, grated

1 egg

½ cup onion

3 strips bacon

1 cup toasted hazelnuts, (pieces)

1 package chèvre/goat cheese

lemon juice

2 slabs butter

parsley

For Jus:

4 gloves garlic, minced

2 cups chicken stock

½ cup Franjelico

butter

s/p

handful, ¼ cup fresh parsley

– crush the hazelnuts, toast the breadcrumbs, fry the bacon and then chop it, saute the onions, then combine everything for chicken stuffing in a bowl and mix.

– make the Franjelico Jus separately, then pour in with stuffing and mix. (set some Jus aside to go over noodles)

– fold the chicken breasts with the stuffing inside (or stuff the dressing under the skin of each chicken breast, if skin on) and bake in a preheated 350 degree oven for 30-45 minutes till done.

– roast the asparagus with olive oil, slabs butter, salt & pepper (and lemon if desired).

Franjelico Mushrooms:

2 packages baby bella mushrooms

3 leeks, or half bunch green onion, sliced

olive oil

butter

1 tbsp Franjelico

1 tsp maple syrup

2 cloves garlic, minced

1 tsp fresh parsley

s/p

– saute the mushrooms in olive oil with some butter, green onion or leek, garlic, Franjelico, parsley, salt and pepper, and a touch of maple syrup. Cook until liquid integrates.

Dessert: Frangelico Affogato

A scoop of vanilla ice cream (Haagen Dazs) with a shot of hot espresso poured over it and a tablespoon of Frangelico.