Food Pairing Friday: Rum, Raisins & Sherry & Cinnamon-Garlic Meatballs

by Emily on August 26, 2011 · 0 comments

in Booze Without Borders,Food,Recipes,Recommendations

How was your week? If you're in NYC, we enjoyed some gorgeous pre-Autumn weather that's now giving way to stormy skies and a potential visit from Hurricane Irene. We've got just the thing to warm you up as you duck for cover.

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I'm happy to share this series of fantastic cocktail recipes from some of the best bars in NYC with you thanks to Contemporary Cocktails. Mix these libations up at home and, if you're here in NYC, get out to the bars where these cocktails are served and tell them how much you like them. Try these out and let me know what you think! Put your own special twist on it to make the pairing your own. Cheers!

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Rum Raisins and Sherry. Photo by Contemporary Cocktails.

The Cocktail

Rum, Raisins & Sherry! Served at 1534 Contemporary Cocktails Ingredients
  • 1.5 oz Appleton Reserve
  • 1.5 oz Amontillado Sherry
  • 3/4 oz raisin syrup (recipe here)
  • 3/4 oz fresh lemon juice
Garnish: Skewered raisins Yield: 1 cocktail Directions: Fill a shaker with ice, shake and strain all ingredients into desired cocktail glass. Garnish with skewer of raisins. About this drink: Warm and inviting, the combo of rum and sherry will have you warmed up in no time. Raisins lend this tipple a sweetness and surprising depth of flavor. Your friends will think you're a genius. You're welcome. Recommendation: Amontillado is a type of sherry, not a brand. If you're in NYC, you can pick up a nice one by Wisdom and Warter at Sherry-Lehman Wine and Spirits or order it online here. Also, the raisin syrup is easy to make ahead, and you can use the rest in soda water or mixed with fresh fruit for a sweet twist.

The Food Pairing

Cinnamon-Garlic Meatballs with Tomato Sauce & Feta: Being Italian, I'm crazy about meatballs. This cinnamon-spiced version evokes Morocco, a country whose culinary landscape is heavily influenced by neighboring geographic regions including Spain, the home of Sherry. This drink called out for something substantial to go with its deep, brooding personality so here we have it.

[caption id="" align="aligncenter" width="640" caption="Meatballs cooking in a skillet by Cinnachick on Flickr"]Meatballs cooking in a skillet by Cinnachick on Flickr[/caption] Cinnamon-Garlic Meatballs with Tomato Sauce & Feta Adapted from the Food Network Ingredients
  • 1 pound ground pork or beef
  • 1/3 cup dry breadcrumbs
  • 1/4 cup minced yellow or white onion
  • 1 large egg
  • 1 finely chopped garlic clove
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup good-quality jarred tomato sauce (I recommend making your own. Here's a recipe for Five Minute Tomato Sauce from 101 Cookbooks.)
  • 2 ounces feta cheese (optional), for serving
(Yield: About 25 meatballs) For the directions, visit the Food Network site. About this food pairing: This recipe would be great without the feta, and I recommend having it that way when pairing with this cocktail. The feta could overwhelm the sweetness of the drink. This is a great "Man's Drink," but if you're having the ladies over, why not make these as mini meatballs and serve them in lettuce cups so you can have clean hands when you go to reach for another cocktail? Enjoy your weekend! Let me know your thoughts on this pairing and what food or spirit you'd like to see us include in future editions.

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Speaking of great food and drink, check out details on my next Midnight Brunch supper club on Sept. 17. I hope you jump on the opportunity. It's not every day that you get to crash a multi-course dinner party for free.

I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.

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