In light of an article that came out in the New York Times Sunday Magazine several weeks ago, I think it’s worth mentioning what is going on in California right now. If you have a few minutes, and want to … Continue reading
After spending Christmas apart, I wanted to put something nice together for my special someone… and what a great excuse to try my hand at home-made eggnog!
For the base of the eggnog, Bourbon, I decided to go with Berkshire Bourbon. Although I’m obviously biased by my home area, this Bourbon, produced in Sheffield, M.A. by Berkshire Mountain Distillers, brings a lot to the table, while still remaining understated. The clear toffee and vanilla flavors, and subdued (yet present) wood made it a good match for the nutmeg and vanilla of the eggnog. The alcohol is well integrated, and can’t wait to have this by itself as well on these chilly nights! Retail: $42
With entrees, I chose a California classic, Grgich Hills Estate. As we were having filet mignon, the Cabernet Sauvignon (2010) was definitely called for. As one of the more senior wine producers in Napa, dating back to the ’70’s. Over the last decade they’ve converted totally to biodynamic and organic practices, while still maintaining the awesome quality of their wine – no easy feat! Though this wine could still age for quite some time, it’s beautiful at the moment, with present wood, a hint of earthiness, and fresh deep red & black fruit. This is how Napa Cab should taste. $45.
So, as we head into the January doldrums, why not dress up, cook something nice, and enjoy time together at home.
Basic Berkshire Eggnog (note: contains raw eggs)
2 Tbsp White Sugar
1 Cup Whole Milk
1/2 cup Heavy Cream
As much Berkshire Bourbon as you like
Separate the egg whites and yolks into 2 bowls. To the yolks, beat until they lighten in color, adding 1 tbsp of sugar gradually. Continue to beat and slowly add the milk, cream, and Bourbon.
Beat the egg whites until soft peaks begin to form. Continue beating while slowly adding sugar until peaks become more firm.
Fold the whites and the yolks together. Taste for amount of Bourbon, and add if necessary. Serve in preferred glassware & garnish with fresh-grated nutmeg. Yum!
For Thanksgiving this year, S.S. and I headed up to the Berkshires to celebrate with family and friends. Given the impeding snowstorm, I stopped by Trader Joe’s wine to pick up a bottle for the train (it is vacation, right?). After spending my college years studying viticulture in the Finger Lakes, I am naturally a huge fan of Finger Lakes wines. The choice was Anthony Road Riesling Dry 2013.
…a few notes on wine for the road:
1. Screwcap (this is a no brainer)
2. Disposable cups. Be prepared. Note: people around you will probably be jealous, especially after facing Penn Station on the busiest travel day of the year.
3. The wine needs to be able to handle a little warmth, depending on how long your trip is. Go for a riesling, not a sauvignon blanc.
The Anthony Road was spot on for the occasion. While still showing the signature petrol aromas of classic old-world Rieslings, it was fresh and crisp, but the acid was well integrated and without food it was totally enjoyable. I think there may be a small amount of residual sugar as it was nicely balanced on the palate. For $13.99, I would definitely recommend!
The trains were miraculously on time, but the snow was too fast for the plows to keep up with, and the trip over the mountain from the train station took us almost 2 hours! …we were definitely thankful for the riesling.