I’ve a little bit cocktail and meals pairing for you as we speak for the autumn and winter. I’m at all times searching for methods to pair intentional meals bites or dishes to my drinks and vice versa. This mix of a citrusy Brandy Crusta and caramelized candy potato toasts is an efficient one for serving up on the winter time and holidays utilizing flavors from in-season elements with a traditional brandy cocktail. I used Argonaut Brandy’s Fats Thumb which is shiny with stone fruit flavors whereas having deeper caramel and baking spice notes that offers it numerous potentialities for pairing.
The Brandy Crusta is a powerful (that glistening sugar rim! that lemon peel!), however continues to be a better cocktail to shake up with no infusions or too many elements.
Serve up these Brandy Crustas alongside aspect these Brown Butter Candy Potato Pomegranate Toasts with goat cheese, for the right option to begin a vacation meal with family members or carry with you to contribute at a celebration. Get the recipe for the Brandy Crusta right here.
WHY THIS PAIRING WORKS
Everybody has a special palette & meals experiences, however right here is why these work paired collectively for me.
- Roasted candy potato goes nicely with the caramelized, wealthy notes from Fats Thumb that has among the oldest aged brandy shares in California blended in brown butter performs off the pomegranate & acidity from the cocktail whereas enchanting the nutmeg & baked apple notes within the brandy
- lemon and orange liqueur cuts by way of the wealthy butter, goat cheese and caramelized candy potato
- the pop of pomegranate seeds enhances the maraschino cherry liqueur & dried stone fruit notes within the brandy
What cocktail and meals pairings have you ever loved?
Description
I’m at all times searching for methods to pair intentional meals bites or dishes to my drinks and vice versa. This mix of a citrusy Brandy Crusta and caramelized candy potato toasts is an efficient one for serving up on the winter time and holidays utilizing flavors from in-season elements with a traditional brandy cocktail.
- 4 candy potatoes, washed and peeled
- 2 tbsp oil
- 1/8 tsp nutmeg
- 4 tbsp butter, browned
- 1 bunch sage, fried
- pomegranate seeds
- 4–6 oz goat cheese
- 1 baguettes, sliced
- salt, pepper
- Pre-heat oven to 400 levels.
- Wash and peel candy potatoes. chop into 1/2 inch cubes.
- Coat candy potatoes in 1-2 tbsp oil. Add nutmeg. Salt and pepper to style.
- Add foil or parchment paper to a baking sheet.
- Add candy potatoes to the pan.
- Roast candy potatoes for about 20 minutes.
- Whereas potatoes roast, toast sliced baguette in pan with oil.
- Add butter to a pan on medium low and soften. Stir butter often till brown bits start to kind within the backside of the pan. Watch out to not burn.
- In a pan with oil, add sage leaves add fry 2-3 minutes.
- Add candy potatoes to every toast. Prime with pomegranate seeds, crumbled goat cheese & fried sage.
- Drizzle with browned butter and sprinkle with extra salt & pepper, I like Aleppo pepper flakes for some warmth
