Ossobuco alla Romana

If I had to be nailed down to my favourite all-time white..it would be a top Meursault. I was lucky enough in the early 80's to try many of the best properties..Coche-Dury comes to mind...
Back then..they were just about affordable.....but I guess others found my 'secret'...and they never seem to be around nowadays...probably taken before they are in bottle. Lafon is a top property..and it's nice to get hold of one of his 'lesser' wines. He purchased some vines in the Maconnais 10 years ago...
Comte Lafon Macon-Milly Lamartine 2007 Burgundy, France
The first impression is of citrus...grapefruit....attractive soft burnt aroma..a decent level of vanilla..quite complex..and a lively mouthful...the hand of a master...stony minerals...
Points 16.5 Price € 20,--

Then some reds..that were paired with some Ossobuco alla Romana...which I had over 3 days...it gets better day by day...
Protos Crianza 2005
Ribeiro del Duero, Spain
Quite deep..red, purple rim...and a wine perfect from start to finish..Whatcha smell is whatcha get on the palate...
I like cinnamon..and that's the first impression..there is also chocolate and dark fruits...vanilla..this spends 12 months in American oak there is a soft thick fruit feel....but the 14% alcohol just never worries you...intense...and I know it may be an obvious observation...but it is like a dry port...the brittle tannins add some needed backbone.
Points 17.25 Price € 19,--








Adeneuer Spätburgunder No1 2006
Ahr, Germany
The Ahr region is RED wine country....hardly anything else is grown by the top estates. The slender bottle used for this wine has put on weight this vintage....and 2006 was even better than 2005. Pale colour...instantly appealing nose...soft strawberry with a creamy touch...and seems more forward at this stage of it's life..the 2005 was backward.....I would say drink now..and enjoy this soft, classic Pinot...
Points 17 Price € 24,--



Jacob Sebastian Heimersheimer Berg Spätburgunder Alte Rebe 2006
Ahr, Germany
Would this be a poor choice to follow the Adeuener...never..was better...georgeous nose...cinnamon and dark cherries...a real terroir wine...very little oak..a real juicy fruit wine...firm but open..soft but no softy..really layers the tongue with ripe Pinot...a wine to drink..a wine to buy...delicious
Points 17.25 Price €21,--

Gooseberry Rose Tarte - Stachelbeer Rosen Tarte

Hello

this is a really refreshing summer tarte - best made with the first crop of gooseberries. I got mine the other day from a local farmer - ours didn't turn out - or the birds came first.

It is not the sweetest tarte but i like that tart sourish taste from gooseberries very much so i don't mind. The Rose jelly adds a sweetness to it - if you don't have rose jelly - use currant or whatever you have on hand and might like in combination with the gooseberries.

Enjoy Alissa

Gooseberry Tarte

1 cup flour

3 tbsp cake flour

2 tbsp sugar
Pinch salt
10 tbsp cold butter, cut into pieces
2-3 tbsp ice water

For the Filling
3 tbsp Rose Jelly (or gooseberry jam or currant jelly)
3 cups gooseberries, topped and tailed
1/2 cup sugar

For the pastry: Mix together flour and cake flour, sugar and salt in a medium bowl. Use pastry cutter or two knives to work butter into flour mixture until it resembles oat meal. Add 2-3 tbsp ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic and refrigerate for 30 min.

Preheat oven to 424°F. Roll out dough into 12" round on a lightly floured surface, then ease into a 10" false bottom tart pan or pie plate and flute the rim.

For the filling brush bottom of pastry with jam, then fill with gooseberries, Sprinkle sugar over gooseberries.

Bake tart for 10 min the reduce heat to 375° and continue baking until gooseberies just burst and edge of crust are golden - about 30-40 min. allow tart to cool the serve with sweetened whipped cream or ice cream....



Stachelbeer Rosen Tarte

dies ist eine erfrischend leicht säuerliche Sommertarte. Alissa

125 g Mehl
2 EL Speisestärke
2 EL Zucker
1 Prise Salz
10 EL kalte Butter gewürfelt
2-3 EL Eiswasser

3 EL Rosengelee (oder Johannisbeergelee od Stachelbeermarmelade)
3 Tassen Stachelbeeren, geputzt
100 g Zucker
Das Mehl mit der Speisestärke, Zucker und Salz mischen, Dann mit einem Pastrycutter oder 2 Messern die Butter in die Mehlmischung einarbeiten bis sie die Konsistenz von Haferflockn hat. Nun mit 2-3 Löffeln Eiswasser und einer Gabel den Teig rühren bis er zusammenhält, zu einer Kugel fomen, In Folie wickeln und 30 min im Kühlschrank geben.

Den Backofen auf 200°C vorheizen

Den Teig ausrollen (etwas größere als die Tarteform) und in die gefettete Form geben. Den Teigrand verzieren. Den Boden mit Gelee bepinseln, die Stachelbeeren daraufgeben und dann mit Zucker bestreuen.

Die Tarte 10 min backen und dann auf 160°C runterschalten udn wietere 30 -40 Min backen bis der Rand goldbraun ist. Die Tarte abkühlen lassen und mit gesüßter Schlagsahne oder Eiscreme servieren.