[Click the link above to listen to this episode of "Pairings".]
This month, we'd like to give you a sample of our new wine and food pairing minutes - soon to be heard, each day, on Atlanta's WJZZ, 107.5 FM. We're so excited to be able to launch these "radio minutes" in our hometown market. In the future, we'll be telling you about other radio markets we'll be in this year.
When we launch in Atlanta, we'll send you a new page link to all episode of "Pairings". We hope you enjoy all of them.
PAIRINGS: SHERRY AND GAZPACHO
2000 years ago the Romans sang its praises. 600 years ago Chaucer immortalized it. Sherry has been around for thousands of years, but the drink we enjoy today was discovered by accident in the 18th Century. Producers noticed a thick white scum on the surface of their barrels. Surprisingly, it improved the taste of the Sherry. Spanish regulations now dictate that only Sherry that has been affected by this scum can be called fino, or fine.
Fino is the driest of the Sherries, and matches well with white gazpacho. It's hard to believe that gazpacho can exist without tomatoes. But the production of this cold soup preceded the discovery of America by centuries - and tomatoes are decidedly New World. Though white gazpacho lacks tomatoes, it features toasted almonds, and lots of garlic. White gazpacho and Fino Sherry, classically Old World.
Shopping List
2 cups stale white bread, without crusts, cut in cubes
1 1/2 cup sliced blanched almonds (lightly toasted)
4 large garlic cloves, roasted
1 teaspoons Kosher or sea salt
5 tablespoons olive oil
4 tablespoons Fino Sherry
2 1/2 cups cold water
In the Kitchen
Pre heat oven to 400 degrees
1. Remove four garlic cloves from the bulb. Leave the outer skin intact. Place on a cookie sheet and bake for 30 minutes. Once they have cooled, remove the skin.
2. In a bowl, combine the bread cubes with enough water to cover them. Set aside.
3. In a heavy sauce pan over medium heat toast the almond slivers. Watch them closely, you don't want them to burn, just lightly toast. Set aside 1/4 cup for garnish.
4. In a food processor, combine the remaining almonds, roasted garlic and salt. Process until creamy.
5. Squeeze the excess water out of the bread cubes, add the bread to the preparation in the processor. Process well until it forms a paste. While the food processor is on, add the olive oil in a thin, steady stream.
6. Then add the sherry and the water. Pulse until smooth.
7. Garnish each serving with some of the set aside toasted almonds. Serve warm or cold.










