Brunch and Pinot Noir How awesome does that sound? I’m pretty excited to share with you some pretty amazing entrees this morning. I’m having to follow an amazing brunch last week by a true fine wine connoisseur, Laura… She gave us a world-class lesson on tasting wine. I, on the other hand,am a newbie in this wine game. So I’ll do my best…
I found an old favorite cookbook of my mother’s and thought I’d share a few of the recipes I found. I wanted a traditional breakfast type of casserole because who doesn’t love some breakfast casserole loaded with sausage, potatoes, bread, cheese and eggs and covered with a mushroom sauce. Then throw in a mouth watering thick maple bacon wrapped walnut stuffed date…I figured I could find a perfect pairing for my Brunch and Pinot Noir!
Don’t know about you but that sounds like a brunch made for a King
Then to top all of that goodness off with an amazing Pinot Noir from our fine wine collection from our Exclusive Fine Wine Club… This is going to be good with a capital G. I will be pairing this feast with a 2017 Discoveries Pinot Noir. These wines are amazing. I come from a family that did not drink very much at all, so the wine life is all new to me…
Who would ever think that opening a bottle of wine could be dangerous? But people visit the emergency room each and every year. Each year, hundreds and even thousands of people are injured while opening wine bottles. It usually hinges on not having the proper tools to open the bottle. Safety in the kitchen is a category in and of itself. Wine opening is a small segment that I’ll touch on here but I plan on writing a whole article on Safety In the Kitchen; soon.
This club has helped me expand my horizons and experience things I never would have done otherwise. I’ve made the trip to Napa Valley twice to visit our vineyard and see where all this goodness (Fine Wine) comes from. Amazing place and trip with the very best people you can imagine!
Extra bonus: Opening Wine Bottles Safely: 9 tips to keep you safe.
I can’t think of much of anything that would ruin a Fine Wine tasting experience than getting injured while opening your bottle.
Here are some pointers for opening wine bottles safely:
- Choose the right tool: Have a proper wine opener, use a waiter’s corkscrew, winged corkscrew, or electric wine opener. Verify it is clean and in good working condition.
- Prepare the bottle: This one can be overlooked in haste so be sure to place the wine bottle on a stable, flat surface with a non-slip grip. Ensure the bottle is dry to avoid slipping.
- Remove the foil: This is key to staying safe cuts can happen quickly so carefully cut the foil around the neck of the bottle using a foil cutter or the small blade on a waiter’s corkscrew. Not being cautious at this step can really ruin an otherwise awesome meal.
- Line up the corkscrew: Put the tip of the corkscrew in the center of the cork. Twist the corkscrew clockwise, allowing it to enter the cork without applying too much force.
- Lever the cork out: For a waiter’s corkscrew, use the first lever notch to partially lift the cork, then switch to the second notch to fully remove it. For a winged corkscrew, the wings will rise as you twist the handle; when fully raised, press down on the wings to extract the cork.
- Electric wine openers: If using an electric wine opener, place it over the cork, ensuring it is centered, and press the button to remove the cork. In steps 4 or 5 make sure to hold the bottle securely to avoid spills or accidents. (You don’t want to spill our wine)
- Inspect the cork: Check the cork for any signs of mold or damage. If you find any, inspect the wine before consuming it.
- Clean up: Make sure to dispose of the foil and cork, This can help you avoid a slip and fall accident. Wipe down the lip of the bottle if needed to remove any cork debris or wine residue.
- Pour the wine: Hold the bottle at the base and pour the wine into your glass with a steady hand to avoid spills.
By following these simple steps, you can have a safe and enjoyable wine-opening experience. Cheers!
Overnight Egg, Cheese, Sausage and Potato Strata with Mushroom Sauce
Place the bread in the bottom of a buttered 9×13 baking dish. Combined eggs, milk, salt, pepper, Worcestershire and onion. Pour over buttered bread. Refrigerate, covered, overnight. Next day layer cheese, sausage and 1/2 airfry cooked waffle potato. Cook at 350 degrees for 45 minutes. While cooking sautee mushrooms and add to the cream of mushroom soup. Pour over each serving.
8 Slices of bread, trimmed and buttered 1 tablespoon of Worcestershire 6 eggs, beaten 10 ounces of shredded Cheddar Cheese 2 cups milk 1 tablespoon of chopped onion Salt to taste 1 pound of breakfast sausage 1 layer of waffle fries 1 (10 3/4 ounce) can cream of mushroom soup Pepper to taste
Sweet Bacon Roll-ups
1 pound thick cut maple bacon 1 (8 once) package pitted dates
1 cup pineapple juice 1/4 cup honey 1 tablespoon of soy sauce
Slice each piece of bacon so that it wraps fully around date stuffed with a walnut and secure with a toothpick. Blend pineapple juice, soy sauce and honey to make a marinade. Marinate the roll-ups about 1 hour, turning occasionally. Remove from marinade and broil until the bacon is cooked.
I hope you like this recipe and pairing as much as I did. It was absolutely amazing! Let’s all apply the “Opening Wine Bottles Safely” so we can be safe and successful…