I have an important Madiran (the guests favorite wine) focused supper coming up but I am looking for some help.
I am planning on making Paula Wolfer'ts Short ribs with cèpes, prunes, and pearl onions. The recipe uses confit of pork rind and 6 cups of Zinfandel whose peppery notes I think might go well with the Madiran and but I am unsure.
Next I was thinking about serving the short ribs with a tartiflette (substitute Jurançon, Comte or morbier) or maybe Dauphinois. Though my gut gut tells me these are a bit heavy the guest of honor loves dauphinois and it appears that this wine cuts fat well. Would baby potatoes roasted in duck fat be better? I will serve with haricots verts.
Duck Confit. rillettes, cassoulet and foie gras are out. Please help with a some additional suggestions. Could a starter with good smoked sausage/meat or some dates stuffed with bacon and cheese do the job? Pancetta, fresh fig, and smoked mozzarella appetizer?
Finally, I am thinking about opening with endive leaves studded with Roquefort, walnuts and Asian pears and a Dijon honey dressing but I think the honey puts this in the white wine category for which a suggestion would be most helpful.
TIA as I am stumped,
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