Category Archives: food and wine

Celebrate Beaujolais Nouveau this Thursday

Beaujolais Nouveau 2013Thursday November 21 is Beaujolais Nouveau Day, a much anticipated international celebration of the first tasting of the wine prepared from this season’s grape harvest.

Beaujolais Nouveau is a red wine made from Gamay grapes in the Beaujolais region of France. The wine is bottled only 6-8 weeks after harvest and officially released for sale on the third Thursday of November when the whole world becomes French for the night.

Beaujolais Nouveau is a young red wine with light body, very little tannin, and bright, acidic, fruit forward notes. As such, it is more of a novelty easygoing wine without the depth and sophistication of a wine that has been aged longer. However, its light fruitiness makes it a flexible food wine, particularly suitable for pairing with turkey and the complex range of dishes served at holiday feasts such as Thanksgiving or the not happening for another 70,000 years holiday of Thanksgivukkah.

What can we expect from the 2013 harvest?

If you’re in Philadelphia, you can taste for yourself at Midtown Village’s annual celebration from 5 to 7 pm on Thursday November 21, when Midtown Village will be transformed into Rue Treizième as more than a dozen establishments celebrate the grape. Visit the neighborhood’s retailers and enjoy a complimentary glass of wine. Enjoy Beaujolais Nouveau specials at a variety of Midtown Village restaurants. Socialize with fellow wine lovers.

Santé! Le Beaujolais nouveau est arrivé!

Mocha and Sweet Rice

mocha and sweet rice. © 2013 Ruth Kalinka

homemade mocha and sweet rice in the sun on a gorgeous day

Today’s Recipes

Mocha: Brewed ground coffee + cocoa powder with hot water in a pitcher. Stirred 2 or 3 times while brewing. Let grounds settle. Poured into mug. Added brown sugar and coconut milk (the thick canned type).

Sweet rice: Leftover unseasoned sushi rice, coconut milk (the thick canned type), brown sugar, almond slices, cinnamon, cardamom, butter, and smoked sea salt. Heated in microwave (reducing power to 80%) for speed, but would bake in the toaster oven with more time.

Inspiration: I wanted a pastry with my rare cup of coffee but had none on hand, so I improvised with last night’s rice.

Result: Delicious!