8 DECEMBER 2018
DECEMBER RECIPES
MAINS
- Afro-Spiced Fried Guinea
Hen P. 1 1 3
Baked Ham with Ruby Port
Glaze P. 3 0 - Bulgur-Stuffed Poussin
with Preserved Lemon–
Honey Glaze P. 1 1 7 - Buttermilk-Marinated
Quail with Herbed Raita
and Blood Oranges P. 1 4 0 - Juniper-Rubbed Roast
Duck with Cherry Jus P. 1 4 0 - Potato Rösti with
Pastrami P. 1 47
Spiced Leg of Lamb P. 1 3 0
••• White Truffle
Tagliolini P. 6 0 - Yemenite Short Ribs P. 1 4 4
PANTRY
(^) • 15-Yolk Tagliolini P. 5 8
- • Fermented Serrano
Schug P. 1 3 1 - Ham Broth P. 3 8
- Nine-Spice Mix P. 1 3 0
••• Ruby Port Ham Glaze P. 3 8
Food & Wine (ISSN 0741-9015) (December 2018) (Volume 41/Issue 12) is pu
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2017 TIBERIO CERASUOLO
D’ABRUZZO ($20)
Is there such a thing as a
rosé for winter? I’d vote for the
Cerasuolos of Italy’s hilly
Abruzzo region—hovering
between a light red and a rosé
in body, they are filled with
deep, wild-berry flavors.
Tiberio’s version is one of
the best.
2014 WATERS WASHINGTON
STATE SYRAH ($32)
Winemaker Jamie Brown fash-
ioned a killer Syrah in 2014. Bold,
spicy, gamey, and rich, it will
make a fantastic accompaniment
to any holiday roast. Or just a big
steak—I had it with an aged rib
eye at Seattle’s El Gaucho
restaurant, and it made me a
very happy carnivore indeed.
SUNTORY HIBIKI JAPANESE
HARMONY WHISKY ($100)
Sipping Suntory’s lightly hon-
eyed Hibiki Japanese Harmony,
a blend of malt and grain whis-
kies from Suntory’s Yamazaki,
Hakushu, and Chita distilleries,
is always a pleasure. And the
limited-edition gift bottle they’ve
done for the holidays this year is
truly beautiful—a perfect gift for
whiskey lovers, I’d say.
AFRO-SPICED FRIED GUINEA
HEN with earthy, robust
Monastrell: 2016 Enrique
Mendoza La Tremenda
60
WHITE TRUFFLE
TAGLIO LINI with
aromatic
Piedmontese red:
2016 Renato Ratti
Battaglione Barbera
d’Asti
113
STAFF-FAVORITE PAIRING
STAFF-
FAVORITE
PAIRING
SWEETS
- • Apple and Olive Oil
Bundt Cake P. 1 3 7 - Black Forest Mousse
Cake with Cherry-
Chile-Pomegranate
Glaze P. 1 4 4 - Chocolate Pretzel
Crinkle Cookies P. 4 6 - Japanese Chestnut Tea
Cake P. 1 0 8
••• Knafeh (Shredded Phyllo-
and-Cheese Pie) P. 1 4 2 - Mhalabiyeh (Fragrant
Milk Pudding with
Cranberries) P. 1 4 3 - Orange-Anise
Croquembouche with
White Chocolate P. 1 3 8 - • S’mores Linzer
Cookies P. 4 8 - • Sour Cherry–Cheese-
cake Trifle with Black
Pepper and Saba P. 1 3 7 - • Triple-Ginger Rye
Cookies P. 5 1 - • Tropical Ambrosia P. 1 3 8
key:
- fa st •vegetarian
- staff favorite
COCKTAILS
- • Walker’s Mulled
Wine P. 7 0
SIDES
••• Brussels Sprouts Baba
Ghanoush P. 1 4 3
••• Buttermilk Biscuits P. 3 8
•• Cauliflower Salad with
Yogurt Sauce and
Pomegranate P. 1 4 2
••• Cheddar-Scallion
Biscuits P. 1 0 0
•• Hashweh (Spiced-Lamb-
and-Rice Pilaf) P. 1 3 0
- Sweet Potato and Feta
Bourekas P. 1 3 0
••• Winter Chicory Salad
with Kumquats and
Date Dressing P. 6 2
What Ray’s Pouring Now Executive Wine Editor
Ray Isle’s favorite things to drink this month
PHOTOGRAPHY: (BOTTLE) BEAM SUNTORY