Food & Wine Online Extra [CITYSunTimes December 2009]

When planning your party, consider the following:

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Revisit food classics – go for universal appeal, with a twist (see December's featured recipe on page 32).

Choose fresh and flavorful wines that present value for the price but don’t compromise on quality.

Serve food in smaller portions, a restaurant trend and boon for the budget.

Party Wine Planning Checklist

Use 3L Premium Wine Casks for large groups, as each cask will serve up to 20 guests, each guest with a standard five-ounce glass.

Guests at daytime parties usually drink less wine. Serve approximately one glass of wine per guest every 90 minutes.

For evening parties, serve approximately one glass of wine per guest every hour.

Chill white wines for at least three hours before guests arrive.

Open and decant red wines about 30 minutes before guests arrive to allow the flavors to open up and breathe.

Be a responsible host and offer special non-alcoholic beverages and plenty of water for thirsty guests.

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CITYSunTimes Online Extras December 2009
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FOOD & WINE

The Spirit Of The Season: Festive Feasts

December is a month of celebrations – the warmth of family togetherness and the sparkling promise of a new year. This year, economizing may be on everyone’s mind, but that doesn’t mean that celebrations and family get-togethers cannot be beautiful, memorable and festive. Here are some budget-friendly food and wine options and tips that allow hosts and hostesses to have their cupcakes and eat them too.

As a main dish, serve up delectable angel hair pasta. Pair with the delicious Angel Juice Pinot Grigio, quintessentially Californian with delicate peach notes and a refreshing finish.

[Click here to read the full story in December’s Food & Wine section – go to page 32.]

Angel Hair Pasta With Shrimp & Rosemary
Serves 6
Prep time: 30 minutes
16 ounces dried angel hair pasta
1 tablespoon extra virgin olive oil
¾ cup chopped onion (about a half onion)
4 teaspoons minced garlic
3 teaspoons seeded and minced Serrano chile (about 1 chile)
2 teaspoons finely chopped fresh rosemary and sprigs for garnish
2 cups Angel Juice Pinot Grigio
3 tablespoons fresh lemon juice, about one lemon
24 large shrimp, peeled and deveined
4 tablespoons butter
¼ cup pine nuts, toasted in a 350°F oven for 10 minutes until lightly browned
Salt and freshly ground black pepper to taste

Cook pasta according to package directions. Set large saucepan over medium heat and add olive oil. Sauté onions, garlic, chiles and rosemary about 4 minutes, or until soft. Add wine and lemon juice, raise heat to high and boil until liquid is reduced by half. Add shrimp and cook until pink, about 2 minutes. Remove pan from heat, stir in butter and pine nuts, and toss with drained pasta. Add salt and freshly ground black pepper to taste.
Pairing suggestion: Angel Juice Pinot Grigio

Photos and recipes courtesy of Underdog Wine Merchants and Family Features

FOOD & WINE Online Extra | CITYSunTimes December 2009