WARMTH FUN CHANCE ARTISINAL SPARKLE
CHANCE
Daring Pairings - A Sexy Singles’ Poker Night
 

Nothing says decadence like a night of gambling. At this fête you can go to extremes, offering your guests a myriad of opportunities to mingle while indulging in a variety of fancy foods and your finest wines.

This is the time to show off your bar and all its accoutrements. Pull out your best stemware and your cocktail shaker, accommodating a wide range of wine-drinking styles as well as "shaken, not stirred" cocktail types. Set up your humidor alongside a supply of fine cigars and classic ashtrays.

Table arrangements can make indulging easy and encourage a mix of interaction. Put out lots of little treats in ornate silver and glass bowls. Since there are few laws on game night, allow for a mix of high and low, pairing crunchy cheese snacks and corn chips with more elaborate bites, like smoked almonds, silver sugared nuts and gourmet chocolates.

Poker can last into the wee hours so plan for an evening of grazing, rather than an isolated meal. Serve small portions of sophisticated foodstuffs on miniature tableware with slender forks and spoons. Little plates of fancy-flavored risotto or sliced sirloin with a dollop of salsa verde allow guests to mingle and indulge while keeping up with the game.

Game night provides the perfect backdrop for some serious wine tasting. Your oenophile friends and even newcomers to the wine world will appreciate the chance to flirt with a variety of vintages, complete with the appropriate glass for each one. Remember, the more decadent the setting, the better the game!

Wine Picks:
  St. Francis Sonoma County Cabernet Sauvignon
St. Francis Pagani Vineyard Reserve Zinfandel
St. Francis Behler Reserve Merlot

 
Sonoma Style Artisan Cheese Fondue
 

Suggested Wine Pairing: St. Francis Zinfandel

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Vella fontinella cheese, coarsely grated (2 cups) ( or Monery Jack)
1/2 lb Joe Matoes “St. George” cheese, coarsely grated (2 cups) (or Swiss cheese)

Accompaniment:
Cubes of French bread on fondue forks or long wooden skewers

Directions:
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

Makes 6 servings.


Additional Recipes from St. Francis
Pizzetta
Mushroom and Goat Cheese Eggplant Rolls
Humboldt Fog Goat Cheese Crostini
Mushroom and Point Reyes Blue Cheese Napoleon
Lobster Bisque with Bay Shrimp

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