Colonist continues the series with experts in the field of oenology and gastronomy. At this time, the experts shared with us the recipes of Christmas dishes, paired with wine. Diversify your holiday table special and delicious!

 

"Trifle with zabaione"

Eugene Klopotenko, winner 5season "Masterchef", the founder of astromaastern Confiture

editorial: Trifle — a famous old English dessert made from sponge cake soaked in alcohol (most often sherry). A distinctive feature of the trifle a combination of different flavors, colors and of course layers of sponge cake. There is a perception that a trifle like many men. You may need to give credit to the combination of sweetness and a fairly strong alcohol, which gives the dessert of "laughing" properties.

Eugene, Klopotenko: Sabayon is a wonderful Italian cream dessert, or foam dessert. So, I made a normal sponge cake and poured him a delicate cream Sabayon. Thus, I came out extremely delicious trifle that melts in your mouth, because imbued it there.

But to prepare a really delicious zabaione need to know a secret. The fact that this dessert is prepared with the addition of wine. Therefore, it is better than wine, more fragrant and more expensive, the richer and tastier it turns out Sabayon. I'm in my recipe used wine Gewurztraminer, which has a bright, slightly spicy flavor, but you can use regular Nutmeg. But remember that the secret to this dessert is in fault.

the Ingredients for the Sabayon:

- 2 egg yolks;

- 40 g sugar;

- 40 g white wine gewürztraminer.

the ingredients for the cake:

4 eggs

- 140 g sugar;

300 g flour

200ml milk

- 8 g of baking powder;

- 5 g butter.

the Preparation:

Pour into a saucepan the water and put it on the fire, put a bowl on top so it does not touch the water, and heated it. In a separate bowl, mix the egg yolks with the sugar, pour into a bowl on a steam bath and actively stir with a whisk until smooth and the foam appears. Add the wine and stir again actively. The better the wine, the tastier will be the result.

For making sponge cake, take the eggs, add the sugar and beat until the sugar is dissolved. Then add the eggs, sifted the flour and mix until smooth to avoid lumps. Add milk and baking powder. Knead a thick dough, it should stretch. Grease with butter a baking pan, pour into it the dough and bake in preheated oven for 1 hour at 180 °C.

take the cake, allow it to cool, and cut into random triangles. Put in portion of the glass triangles of sponge cake and fill it with Sabayon. Decorate with the citrus peel.

the recommendation from the winery Colonist:

For the preparation of zabaione recommend white dessert wine Colonist Nutmeg, which will give the dessert a touch of elegance and flavor.

Soup champagne

Olivier's great Dane and Catherine Sokoto pAra oenologists winemakers, consultants winery "Colonist" Bordeaux (France)

the
As You may have guessed, is a recipe for an unusual cocktail, very popular in France! Is prepared from Biserom. cooking Time — 30 min. the Ingredients for 8 people:

- 1 bottle of champagne (or other classic Brut, such as Besser);

- 2 lime;

- ¾ Cup lemon juice yellow;

1 Cup syrup from sugar cane.

the Preparation:

peel the limes and lemon zest chop finely. Squeeze the juice of 2 limes and mix with the juice of a yellow lemon (3/4 Cup). All these ingredients mix in a punch bowl with a sweet syrup. Make it in advance and leave to cool. Just before serving pour in the chilled sparkling wine. Serve in glasses, pouring the "Soup of champagne" ladle.

You will be amazed!

Bon appetit!

roasted Salmon with pear and blue cheese

Olga Romanov, co-owner of the family company for production of natural juices "Sadi Precarpathia"

a Very simple dish, although many people think that this is something unreal, and I spend a lot of time to get such an unusual taste. The recipe originates from France one of my friends, and if you want someone to conquer and surprise is exactly what we need!

it's very simple: salmon fillet should be cut into strips of a width of 5-6 cm from the top put a few slices of pear to close the entire salmon, then blue cheese — break into small pieces and laid on a pear. Lay salmon on foil, which you need to pay as the Shuttle, not closing the top. Bake for 20-25 minutes, no spices — it will make the cheese soaked through the bag.

In this dish I serve Riesling from dry Colonist!

by the way, another tip might be associated with the wine until the fish is prepared, can be served as a snack: I baked the Camembert in the oven for 10-12 minutes entity, make croutons with herbs, also 10-12 min., + a glass of red wine. Have you tried with Cabernet-Merlot Kolonist is a delicious!

the

Withapachen home duck with quince and honey

Alexey Botvinov people's artist of Ukraine, famous pianist, the best performer of Rachmaninoff's works in Europe

the most before New year I love any dish of roast duck!

My favorite recipe is homemade baked duck with quince and honey. The preparation is very simple, but the result is unmatched!

Ingredients:

duck;

- ive

- spices (salt, pepper, Italian herbs);

honey;

- balsamic vinegar (or soy sauce).

so before you stuff the duck with slices of quince, and well brush it with marinade: honey mixed with balsamic vinegar or soy sauce, RUB duck with spice mixture. There is good brush with marinade and spices and pieces of quince. Send duck with quince in the oven. Don't forget that duck cares as many hours as it weighs pounds. For example, a duck weighing 3 kg baked about 3 hours. Half an hour until ready to open the foil or cover (depending on what You will bake) to brown the duck.

the Best wine that is suited to this Christmas meal is Cabernet-Merlot the category of "High Gamma" TM "Kolonist".

Bon appetit!

Cibuleve soup

Ivan and Alla Plechkova, the owners of the family winery "Colonist"

the Best recipe for the Christmas table – the classic onion soup!

We brought this recipe from France and now often cook it at home. Think classic French dishes to cook is difficult, but it is not! Actually, the onion soup was considered a dish for common people in historical times. Very long ago it was made out of the remnants of onion and meat in the grocery market to feed a lot of people. And now this dish is served in fine restaurants!

so You need:

- 5-6 large bulbs;

- beef broth (I take from chicken).

- Gruyere cheese;

1 tablespoon sugar

1 tablespoon flour

- bread for toast (I take baguettes);

butter.

Start to fry onions, cut into rings or half rings, in butter. When the onions have become Golden, add the flour and sugar. Sugar will not allow onion to soften too and sacaramento her, and flour make juice with butter a nice thick sauce. Continue sautéing onions, until brown, about 20 minutes.

After that cut the bread in small slices, thickness 1-1. 5 cm, fry in the oven or in the toaster. Start to decompose in portions. Best of all, this soup is already baked in separate plates in which you serve. Well-suited for this small ceramic forms. At the bottom of each form, put the onion (1-2 tablespoons), pour the hot broth. The broth should be cooked and fully prepared, well-salted and paperchine. On top of the broth, place the dried piece of bread and generously sprinkle with grated Gruyere cheese. Cook in the oven at 180 °C for 15 minutes, until the cheese is browned! Tastes best when served with a dry white wine. Is best suited Chardonnay "High gamma" from Colonist! Bon appetit!