These after-5 recipes pair well with wine(1)
I'm fond of connoisseur-type experts who can pair wine with a meal to create perfection. I called in a panel of experts this week -- a group of friends referred to as the Gourmet Girls who have been hosting monthly meals for years.
No strangers to wine with meals, we put this week's five recipes, adapted from "The Vineyard Cookbook" (Welcome Books, $24.95), a collection of recipes and pairings from America's vineyards, to the test.
All were skeptical of a Chilled Carrot Soup, but pointed out the heat and smoky flavor of the chipotle won over their taste buds. The Risotto with Broccoli Rabe and warm Spinach & Arugula Salad brought forward a delicious balance of bitter and savory along with a near-perfect wine pairing.
A simple marmalade-enhanced glaze let the succulent Pork Loin shine, but the Pan-Seared Duck Breasts left me speechless -- quite a feat with a dining-room full of women.
Pork Loin with Orange Glaze
Serves 6
Wine pairing: Pinot noir or merlot
31/2- to 4-pound boneless center-cut pork loin
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary
1 cup dry white wine
1 cup water
1/2 cup orange marmalade
1. Preheat oven to 350 degrees. Put the pork loin on a rack in a shallow roasting pan. Brush the meat with olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
2. Remove pan from oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour over meat and return it to oven. Continue roasting for 35-45 minutes, basting 2 to 3 times with pan drippings until meat thermometer reaches 160 degrees.
3. Let the meat rest for 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.
