Science has shown that the sense of smell is very closely attached to the memory center of your brain. I experienced this connection during a blind tasting several years ago. While smelling a glass of Gigondas I picked up the distinct aroma of tobacco. I started smiling and instantly thought of my uncle who smoked cigars. During summer vacations at Myrtle beach, he would walk my cousins and I down the beach in search of minnows. For a moment I was carefree as a child. To think, all of this from one glass of wine. For this reason I think of wine as a memory book in a bottle. It taps into your senses, preserving where you were, who you were with and what you had to eat. Let me make this proposition to you. The next time you're traveling and and the moment is perfect, great dinner, wonderful conversation and a delicious wine, grab a few extra bottles and bring them home. Now you have that moment captured. All you have to do is pop the cork, pour a glass and slowly sip as you travel back in time to that perfect evening.
1/2 cup sugar 1/2 cup cornstarch 1/4 teaspoon ground nutmeg 3 cup milk 1 tablespoon butter 1/4 teaspoon grated lemon peel 2 eggs, beaten 3/4 cup dry bread crumbs Oil Powdered sugar
1. Mix sugar, cornstarch and nutmeg in pan. Gradually stir in milk. Heat to boiling over medium heat. Stir constantly, boil 1 minute. Remove from heat. Stir in butter and peel. Spread in ungreased 8 x 8 inch dish. Refrigerate uncovered at least 3 hours.
2. Cut into 2 inch squares. Dip squares into eggs. Coat with crumbs. Fry until light brown. Drain then sprinkle with powdered sugar.