Continuing our holiday entertaining theme, part two of our show with Erica Timmerman focuses on two appetizers and how well they pair with each of the sparkling wines Erica shares. (For a bit of background, listen to part one of the show where Erica shared an artichoke dip recipe here.) Read more…

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Continuing our holiday entertaining theme, part two of our show with Erica Timmerman focuses on two appetizers and how well they pair with each of the sparkling wines Erica shares. (For a bit of background, listen to part one of the show where Erica shared an artichoke dip recipe here.)

First up is a delicious salmon “salad” appetizer. Tune in to hear Erica’s comments about how well salmon pairs with various sparkling wines – especially with brut rosés. One of her go-to ingredients for pairing with sparkling wines is salmon, and we couldn’t agree more. The recipe (below) she shared was handed down from the Russian aristocracy and is, in fact, at least one hundred years old. We also noted this dish goes great with still rosés and other high acid white wines.

SALMON SALAD/APPETIZER

By Anya von Bremzen
Serves: 4 or more

WHISK TOGETHER DRESSING
4 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. Sherry vinegar
1.5 tsp. Dijon mustard
Salt and freshly ground pepper
SALAD INGREDIENTS
3-4 medium boiled, cooked, peeled, diced new potatoes
8 oz. cold smoked salmon, diced
1 to 1.5 Tbsp. diced red onion
1 to 1.5 Tbsp. capers, rinsed and drained
1/3 cup chopped Kalamata olives
1.5 Tbsp. minced fresh dill

 

Gently toss the ingredients together.  Add enough dressing to evenly coat the salad being careful not to over mix.  Cover and refrigerate at least 2 hours.  Serve with lettuce cups (which we didn’t have during the show, so we went without).

Lastly, Erica wanted to compare the relatively young sparklers from the first show, Val de Mer Brut Non-Dose and Domaine Carneros 2017 Brut Rose, with the to-die for Domaine Carneros Le Reve 2009 Blanc de Blanc. Creamy, lemon-y, with loads of bread dough notes integrated fully into the flavor profile, Erica brought out her big guns dip to pair with this decade-plus vintage bottle: a delicate and elegant caviar dip, that hit just the right notes with the wine.

CAVIAR DIP

By Ina Garten
Makes approx. 1 pint

INGREDIENTS
8 ounces cream cheese, at room temperature
1/2 cup sour cream

2 teaspoons freshly squeezed lemon juice

2 tablespoons freshly minced dill, plus sprigs for garnish

1 scallion, minced (white and green parts)

1 tablespoon milk, half-and-half, or cream

1/4 teaspoon kosher salt

Freshly ground black pepper

100 grams good salmon roe

DIRECTIONS
In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
 

Serve with chips, toasts, or crackers.

 

Erica used whipped cream cheese and creme fraiche instead of the sour cream.  She also usually leaves out the milk.  Chives can be substituted for the green onion.  And she added some grated lemon peel.

What a way to finish the year! We can’t thank Erica enough for her extensive food and wine pairing tips and bringing so many wonderful wines and appetizers to sample them with. Listen in to hear everyone’s reactions to which wines paired best with each dish and try them at home for your celebrations. Cheers!