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WHAT'S NEW
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Fire and Spice
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Tantalize your tastebuds with several interesting flavours wrapped into one marvelous menu.
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By Dana McCauley
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Written for true aficionados of flavour, this salmon-barbeque menu uses common spices and herbs such as ginger, cumin and coriander throughout the recipes, but the way in which they are used changes their character: spicy, sweet, nutty, fragrant or piquant tones emerge, depending on the cooking technique. Mint and citrus and tropical fruits add fresh flavours and lightness that balance the deeper spice notes. By the time you and your guests have finished this complex and satisfying meal, your palates are sure to be pleased.
Menu:
Goat-Cheese Dip with Tomato, Mint and Coriander
Grilled Salmon with Dill and Mustard Seeds
Spiced Potato and Green Bean Salad
Warm Mushroom and Spinach Salad with Fennel and Tomatoes
Mango-Coconut Cake with Yogurt-lime Cream
What to Serve with Fire and Spice
A great introductory libation to this Fire and Spice menu is a glass of chilled rosé. Hot pink in colour, a dry rosé can offer all the refreshing flavours of a white wine with the structure of a red wine, allowing it to be served throughout the meal.
The pungent flavours and richness of the Goat-Cheese Dip call for an equally assertive wine such as Sancerre or Sauvignon Blanc-based wine which offer contrasting acidity and vibrant citrus/herb flavours. Sancerre is also an excellent match to the Grilled Salmon and the accompanying vegetable side dishes.
For a red wine, try serving a lighter-bodied Cabernet Franc such as a Chinon. Served cool, this wine's bright berry, herb-tinged flavours and balanced acidity tame bold flavours.
Finally, try a Vidal Icewine with dessert. Its luscious sweetness, intense tropical fruit and marmalade flavours are the key to pairing with the Mango-Coconut Cake.
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