Strawberry Frozen Yogurt

I decided to make Emmy Cooks’ strawberry frozen yogurt when my parents came over for dinner, as I remember my mom loved frozen yogurt when we visited the US together back in 1991. I substituted the kirsch with 12-year-old balsamic vinegar and some of the sugar with honey. Thanks Emmy for the idea! This dessert was part of the following dinner: Antipasto: Octopus carpaccio; wine pairing: Villa Bucci Verdicchio dei Castelli di Jesi Riserva 2006 Primo: Jerusalem Artichoke risotto; same wine Secondo: Roe deer venison with roe deer jus and roasted green asparagus; wine pairing Elio Grasso Barolo Vigna Chiniera 1998 Dolce: … Continue reading Strawberry Frozen Yogurt

Home-made Vanilla Ice-cream to end a wonderful dinner party

So far I’ve been blogging mostly about single dishes, and I thought it would be nice to share with you also how I combine those dishes into a full menu. As I explained on this page, a full Italian menu consists of four courses. I like to pair wines with that as well. We had a special visitor from Australia over for dinner, so I wanted to spoil him with something nice. We had: Antipasto: Roe deer carpaccio with herb salad with a 2008 red Sancerre Raimbault Primo: Scallop and parsnip ravioli with a 2005 Chassagne-Montrachet (that was unfortunately already … Continue reading Home-made Vanilla Ice-cream to end a wonderful dinner party