Tea is a gourmet beverage that pairs very successfully with all types of food. Just as wines are selected to enhance the flavor of certain foods, so teas may also be matched to particular savory or sweet items on the menu. Different varieties of tea should be carefully chosen to create a marriage of flavors and a truly delightful gastronomic experience.
The following is a guide to help in the choice of teas to pair with particular meals or individual foods.
No celebration is complete without a Champagne toast. Learn about Champagne, other sparkling wines, and how to serve them.
Champagne by itself is wonderful, but add a splash of nectar/juice or fresh raspberries and the flavor is enhanced.
We just returned from Alaska and we were fortunate enough to take a float plane to the Taku Glacier Lodge in Juneau. Salmon is grilled over an open alderwood fire and served with this recipe. Check out my other recipes from the Taku Glacier Lodge. Here is the link for the float plane trip to the Taku Glacier Lodge: www.wingsairways.com
I grew up with coffee milk and coffee "cabinets". They are made with the Original Coffee Syrup from R.I. You can get coffee syrup online from Autocrat Coffee or Eclipse. Coffee milk is the official R.I. drink!
Halibut is a wonderful fish to cook. It has little oil and no overpowering flavor of its own. It takes sauces wonderfully, and the only thing you have to watch out for is to not dry it out during the cooking. The following can apply to either steaks (bone-in) or fillets (boneless hunks of fish). Halibut get quite large, and you can have a boneless roast 8 to 10 pounds if you like! In all cases, the fish is done when you can flake it with a fork.