Trent’s Fall Picks
Perez Cruz Carmenère
Perez Cruz Carmenère is made from Carmenère a lesser known grape variety, originally from southwest Bordeaux. Today it grows all over the world but the best examples come from Chile.
This wine can boast being a medal winner at both the International Wine and Spirit Competition and Decanter World Wine Awards. It is a Medium bodied, fruit forward wine with deep crimson colours. On both the palate and the nose this wine delivers an array of berries and red fruit, as well as a unique earthy smokiness and spice. It goes especially well with Savoury flavours and spicy menu items. At $23.69, I have always felt this wine is one of the best values in our PEI Liquor stores priced under $25.00.
This wine pairs well with Beef, Lamb, or Poultry.
Baileys Salted Caramel
This new listing from Baileys is sure to be a winner. It has a creamy opaque mocha colour with rich aromas of caramel, toffee, vanilla, and dairy cream. It is full bodied and sweet with a light saltiness and distinct whiskey notes.
This delicious product from Baileys is a perfect after dinner drink. It also works well as topping for good quality French vanilla ice cream.
Try Trent’s recipe for a Salted Caramel Apple Cocktail:
- 1 oz Baileys Salted Caramel
- ½ oz Crown Royal Apple
- 1 green apple slice
- Add Baileys and Crown Royal in an ice filled shaker. Rim a shooter glass with caramel. Strain liquid into glass and garnish with a green apple slice.
Murphy’s Irish Stout
Brewed in the Murphy’s Brewery in Cork Ireland. The style of this beer is an Irish Dry Stout brewed to 4.1% abv. It tastes of roasted malt, roasted chocolate, and nice aromas of coffee and burnt malt that offers a soft bitterness. There are also faint aromas and tastes of biscuit with a mouth feel that’s smooth and creamy. Murphy’s Irish Stout comes in a 440 mL can with a floating draught flow system similar to Guinness or Kilkenny so it pours like it would out of a draught tap.
If you’re like me, your beer drinking changes with the seasons. In spring and summer I drink beers that are lighter and refreshing. In fall and winter I tend to drink darker beers. They seem to go with longer, darker evenings plus many fall and winter beers have incorporated flavours that pair well with feasting. This beer will leave you with a warm fullness that is perfect for the fall season.
Try pairing Murphy’s Irish Stout with BBQ Ribs, smoked brisket, Beef or Lamb stew, or Try it in Trent’s Recipe for Steak & Stout Pot Pie:
- 1 1⁄2 lbs stewing beef, diced
- sea salt, to taste
- fresh ground black pepper, to taste
- 2 tbsp flour (heaping)
- 2 -3 tbsp olive oil
- 1 onion, peeled and roughly chopped
- 2 -3 carrots, peeled and chopped (depending on size)
- 2 -3 potatoes, peeled and chopped (depending on size)
- fresh rosemary (fresh herbs, pick leaves and add about a handful) or fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
- 2 cups Murphy’s Irish Stout (or one cup of stout and one cup of beef stock)
- 28 ounces diced tomatoes
- 1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
- 1 egg, beaten
- Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
- Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
- Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the stout and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed. (cook before assembling pies)
TO MAKE PIES:
- Preheat your oven to 375 degrees F.
- Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
- Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) – about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
- Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.
- Note: I sometimes crumble some blue cheese like stilton on top just before adding the pastry to make a “Steak & Stilton” pot pie (AKA: Moo and Blue)