Food & Wine USA - (12)December 2018

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

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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