A lovely meal out outside

On Mon, 23 Apr 2007 22:05:05 -0400, Goomba38 <[email hidden]>
wrote:

I wasn't nuts about this ice wine at first as it

Quoted message said:

has a strong "honey" flavor which I'm not keen on....but this will be a
wonderful way to enjoy it and use it up!
http://tinypic.com/view.php?pic=2u7936r

How would it work as a dessert wine, other than the way you used it
tonight? From your description, it sounds like it would be good with
apple or pear desserts. Or peaches.

I may be wrong on this, but from what I have read and can remember off
the top of my head, dessert wines are usually matched with desserts
that are slightly less sweet than the dessert wine itself. Maybe
someone here knows the answer to this.

Sounds good, no matter what. 😉

Christine

Christine Dabney said:

How would it work as a dessert wine, other than the way you used it
tonight? From your description, it sounds like it would be good with
apple or pear desserts. Or peaches

I loved ice wine in Germany as an after dinner drink alone. I sought out
a German icewein but the shop didn't carry any at that time. This one is
Canadian. It has such a pronounced "honey" flavor (to me) that I didn't
really care for it at first. The label suggests pairing it with "fresh
fruit, fois gras or liver pate"
..

Quoted message said:

I may be wrong on this, but from what I have read and can remember off
the top of my head, dessert wines are usually matched with desserts
that are slightly less sweet than the dessert wine itself. Maybe
someone here knows the answer to this.

I think the berries, while sweet, were less sweet than the wine. The
juices/wine left in the bottom of the bowl were incredible!!
This will be repeated as long as the berries hold out.

Christine Dabney said:

I may be wrong on this, but from what I have read and can remember off
the top of my head, dessert wines are usually matched with desserts
that are slightly less sweet than the dessert wine itself. Maybe
someone here knows the answer to this.

Sounds good, no matter what. 😉

Christine

We recently had a wine that was similar to an ice wine. We had it with
vanilla ice cream at the recommendation of the wine seller. It was
fabulous like that. Bite of ice cream, sip of wine...

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

Goomba38 said:

For a simple, quick weeknight meal enjoyed sitting outside this one was
outstanding.

Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
in the couscous were a nice addition. Garnished with plain yogurt and
fresh mint-http://tinypic.com/view.php?pic=29dfq4o

It sounds absolutely wonderful. I've not tried Moroccan cooking. . .
Sounds very adventurous.

Myrl
http://www.myrljeffcoat.com

Goomba38 said:

I used a bit of splenda on the cut berries. I then poured some
Jackson-Triggs Vidal Icewine (2003) I have had in the back of the fridge
over them and allowed them to macerate a bit. The results were so
refreshing, yet simple! I wasn't nuts about this ice wine at first as it
has a strong "honey" flavor which I'm not keen on....but this will be a
wonderful way to enjoy it and use it up!
http://tinypic.com/view.php?pic=2u7936r

Ah! Strawberry season has just arrived here, and I have the perfect vessel
for that kind of libation! Thanks for the reminder; I just might have to
post a pic here myself soon. (Well, not REAL soon: I won't be making that
until May 6th or thereabouts, due to other demands on my time. But the seed
has been planted...)

Bob

In article <[email hidden]>,

Goomba38 said:

Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
in the couscous were a nice addition. Garnished with plain yogurt and
fresh mint-
http://tinypic.com/view.php?pic=29dfq4o

Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
guessing. OK, maybe the chickpeas, too? Did you make it up as you went
along or have a guide? Let's have some particulars here, Woman!

Quoted message said:

I picked up a gallon of the deepest red berries,

I won't see locally grown strawberries here for another couple 7-8
weeks. Color me Envy Green.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

It all looks lovely. The couscous looks delicious.
I've got to wait until July for fresh strawberries! (Well English ones
anyway).
I'm so envious of you!

Sarah

Melba's Jammin said:

In article <[email hidden]>,

Goomba38 said:

Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
in the couscous were a nice addition. Garnished with plain yogurt and
fresh mint-
http://tinypic.com/view.php?pic=29dfq4o

Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
guessing. OK, maybe the chickpeas, too? Did you make it up as you went
along or have a guide? Let's have some particulars here, Woman!

The recipe called it Moroccan? LOL. I didn't make it up. I have had this
recipe for nigh on 10 years and enjoy pulling it out now and then.
Cheap, quick, vegetarian, lovely to look at and declicious!

Quoted message said:

Quoted message said:

I picked up a gallon of the deepest red berries,

I won't see locally grown strawberries here for another couple 7-8
weeks. Color me Envy Green.

I was a little surprised by the exceptional quality of these berries.
The farm is upcountry South Carolina and they've been selling for a week
or so here. Is $10/gallon steep for prepicked berries? I dunno? Not a
one of them were less than perfect and none I've tasted so far have been
too [censored] or underripe. The ice wine was just perfect with them and the
juices combined ended up tasting like the a delightful champagne punch
or something? I had paid about $25 for the ice wine and didn't really
like this one for sipping, so it gives me a nice way to enjoy it and use
it up.

Sarah said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

It all looks lovely. The couscous looks delicious.
I've got to wait until July for fresh strawberries! (Well English ones
anyway).
I'm so envious of you!

Sarah

I loved the figs and almonds in the couscous. I don't think I've ever
bothered adding them before when I've made this recipe? I have the rest
of the bag of dried mission figs to use. They taste just like a fig
newton sans the newton, lol!

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

I picked up a gallon of the deepest red berries,

I won't see locally grown strawberries here for another couple 7-8
weeks. Color me Envy Green.

That is so sad ....................... NOT! <giggle>

TammyM

Goomba38 said:

I was a little surprised by the exceptional quality of these berries.
The farm is upcountry South Carolina and they've been selling for a week
or so here. Is $10/gallon steep for prepicked berries?

Strawberries have been in our New England supermarkets for $2.50/pound.
The container looks like that's about a pint. So that's the same
price. The added quality makes up for the fact that you have to buy in
bulk. I'd say you're getting the going price.

--Lia

On Apr 24, 9:13 am, Melba's Jammin' <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
in the couscous were a nice addition. Garnished with plain yogurt and
fresh mint-
http://tinypic.com/view.php?pic=29dfq4o

Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
guessing. OK, maybe the chickpeas, too? Did you make it up as you went
along or have a guide? Let's have some particulars here, Woman!

Ok, delurking to say...I asked my (Moroccan) husband about this
recipe. He said "I saw a recipe for Irish Stew with soy sauce,
teriyaki, ...." and I said, "What makes that Irish?" and he said,
"hahahha".

A more Moroccan version would have ginger, cilantro, no curry or
cardamon and no yogurt and mint garnish. This is not to say that the
dish is not good or tasty, but to call it Moroccan is a stretch.

-Tracy

Quoted message said:

Ok, delurking to say...I asked my (Moroccan) husband about this
recipe. He said "I saw a recipe for Irish Stew with soy sauce,
teriyaki, ...." and I said, "What makes that Irish?" and he said,
"hahahha".

A more Moroccan version would have ginger, cilantro, no curry or
cardamon and no yogurt and mint garnish. This is not to say that the
dish is not good or tasty, but to call it Moroccan is a stretch.

It was given to me with the Moroccan nomenclature, and since I've
actually forgotten who gave it to me...I can rename it! Any suggestions?

In article <[email hidden]>,

TammyM said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

I picked up a gallon of the deepest red berries,

I won't see locally grown strawberries here for another couple 7-8
weeks. Color me Envy Green.

That is so sad ....................... NOT! <giggle>

TammyM

[censored]! <giving as good as she gets>
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Goomba38 said:

Quoted message said:

Ok, delurking to say...I asked my (Moroccan) husband about this
recipe. He said "I saw a recipe for Irish Stew with soy sauce,
teriyaki, ...." and I said, "What makes that Irish?" and he said,
"hahahha".

A more Moroccan version would have ginger, cilantro, no curry or
cardamon and no yogurt and mint garnish. This is not to say that the
dish is not good or tasty, but to call it Moroccan is a stretch.

It was given to me with the Moroccan nomenclature, and since I've
actually forgotten who gave it to me...I can rename it! Any suggestions?

Hmmm. Spicy Vegetable Stew with Almond Fig Couscous?

-Tracy