Saturday, January 31, 2009

Spiced Meat Pies and Poached Pears

I have been doing some "homework" of sorts. Thus, the Spiced Meat Pies, based on a recipe from the Middle Ages, served as an appetizer. The sauce is a wine and balsamic reduction. The dessert is a Spiced Poached Pear with a Wine and Honey Reduction. I visited a small, local grocery store with a fabulous cheese counter and came away with a Welsh Cheddar to pair with the pies, and a Gourmandise to pair with the, ahem, pear.
A Dundee Honey Lager was delightful with the pies and the Cabernet that I used as part of the poaching liquid was nice, too.

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