| More suave than sweet: Wines that complement crème caramel
No holiday begs for a decadent dessert more than Valentine's Day. With Feb. 14 fast approaching, the panel met in search of dessert wines to match with a rich, sensuous classic: crème caramel, a close relative of flan. Wine and dessert pairings can be tricky. As a general rule, the dessert shouldn't be sweeter than the wine, lest it overpower the drink. With that in mind, we favored a crème caramel with subdued sweetness. The classic crème caramel recipe from The Best Recipe, by the editors of Cook's Illustrated magazine (Boston Common Press, $30), proved a winner: sweet but not cloying; silky and rich, but not so creamy as to mask flavor. We tasted 16 wines costing less than $50 each to find the best complement to the dessert's creamy vanilla custard and caramel syrup.
The Melting Pot Reveals Recipe for Valentine's Day Romance
TAMPA, Fla., Jan. 24 /PRNewswire/ -- This Valentine's Day, The Melting Pot (www.meltingpot.com) fondue restaurants offer a recipe for romance and tender tales from Lover's Lanes (secluded seating areas for couples) to ignite or reignite the romantic spark. The Melting Pot's experience certainly establishes it as an authority on romance. Each year, its 129 restaurants host more than 500,000 couples celebrating wedding anniversaries, 21,000 prom and homecoming dates and nearly 13,000 marriage proposals. This year, many locations offer a special Valentine's Day menu that includes starters like champagne Swiss cheese or crab imperial cheddar fondue; a strawberry almond or Caesar salad, a main course with Maine lobster tail, filet medallions or vanilla rum chicken and a choice of flaming turtle chocolate or white chocolate with a raspberry heart fondue for dessert.
Dallas wine experts pick their favorite dessert wines
No holiday begs for a decadent dessert more than Valentine's Day. With Feb. 14 fast approaching, the panel met in search of dessert wines to match with a rich, sensuous classic: crème caramel, a close relative of flan. Wine and dessert pairings can be tricky. As a general rule, the dessert shouldn't be sweeter than the wine, lest it overpower the drink. With that in mind, we favored a crème caramel with subdued sweetness. The classic crème caramel recipe from The Best Recipe, by the editors of Cook's Illustrated magazine (Boston Common Press, $30), proved a winner: sweet but not cloying; silky and rich, but not so creamy as to mask flavor. We tasted 16 wines costing less than $50 each to find the best complement to the dessert's creamy vanilla custard and caramel syrup.
Lips and dips and all that pizza-zazz
MUSCATINE, Iowa — Muscatine restaurateur Michael J. Raushenberger has brought back the Chicken Lips and added another original creation to Muscatine’s dining scene.In mid-April, Raushenberger, 34, established his newest food industry venture, UpperCrust Pizzeria, at 2402 Park Ave., with a menu that includes the Chicken Lips he introduced to the area at his former restaurant Got Lips in the summer of 2005.Raushenberger, his wife Crystol, and their two sons moved to Colorado in September 2005 where he was chief financial officer for 84 Papa John’s restaurants for a little more than a year. .
Cheryle Finley: She's singing 'Because' she can
I hope everyone had a wonderful Thanksgiving. Thursday it was dinner at my parents' home. Then on Sunday, we celebrated Thanksgiving and my husband Chris' birthday at That Joplin Woman's home. I like spreading out the dining pleasure, making it last longer. I have much to be thankful for, not the least of which is the great cooks in my family. .
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