WellesleyWeston Magazine

WINTER 2013/2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/210435

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food & wine "the perfect opportunity to try something new" While Dining Out GINGER POMEGRANATE KIR ROYALE During the holiday season restaurants like Chef Ming Tsai's Blue Ginger in Wellesley are Blue Ginger will be serving this signature cocktail during the holiday season, and here's the recipe so you can try it at home. jamming. Corporate parties and groups of friends gather to celebrate the season, and Chilled sparkling wine or Champagne 1 Tbsp. pomegranate puree some do splurge. "We'll add more sparkling wine to the list and our December wine 1 tsp. ginger syrup (see recipe below) n Fill Champagne flute fill 3/4 full. Add dinner is traditionally Champagne focused. pomegranate puree, ginger syrup, and serve. There's definitely a trend towards smaller Ginger Syrup Preparation houses that produce outstanding Chamapgne, 4 cups sugar 2 cups fresh ginger, cut into 1/8-inch slices like Henri Billiot, Jean Lallement, and RehuSimonet, for example," says Tsai. But larger brands like Crystal and Billecart-Salmon Brut Rosé are still popular and are also favorites. There's also an uptick in signature cocktails at the holidays. Last year the bar featured a (about 2 large hands) 2 cups water n In a medium saucepan over high heat, combine sugar, ginger, and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup. Hot Fig Toddy, which was very popular. This holiday season, they'll be serving up a Ginger Pomegranate Kir Royale. While wine is easily served at home, cocktails require more ingredients and mixing technique. Dining out is the perfect opportunity to try something new — even for a wine devotee. Choosing Wine with Style and Substance Chef Tsai sums it up nicely when he says, "When you're trying to match food and wine, the wine has to be good, and the food has to be good. Neither should overpower each other." And similarly, the wine itself shouldn't overshadow the company. Mike O'Connell Jr. suggests we "choose something extremely versatile and stress free and sit back and enjoy family." Like with anything else, it's important to Wine enthusiast and Wellesley resident ROBERT We l l e s l e y We s t o n M a g a z i n e | w i n t e r 2 0 1 3 / 2 0 1 4 DWYER has turned his appreciation for wine into a professional endeavor as the Editor-in-Chief of the Wellesley Wine Press (www.wellesleywinepress.com). know your audience. Tailor your selections thoughtfully with your guests in mind then sit back and enjoy each other's company. Combining his business background, wine and spirit related education, and unique perspective on the local landscape, his writings focus on "a con- The holidays provide a tremendous opportunity to share special wines with family and sumer's view on finding, enjoying, and sharing great wines at great prices." friends. "Cheers" to a healthy, happy, and festive holiday season. 184

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