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Recipe: Crab Feuilleté

October 18, 2017

Here's a food and wine pairing that's easy to make and guaranteed to impress your fall dinner party guests (ours definitely were!) The recipe is from French Country Cooking, a beautiful cookbook by Mimi Thorisson - pick up your copy for more of her amazing recipes. Pairs with: Regent 2011 White (in our Fall Discovery Pack!) Serves: 4 INGREDIENTS 8 ounces / 230 g frozen puff pastry, thawed½ teaspoon saffron threads1 tablespoon / 15 g unsalted butter2 shallots, thinly sliced¾ cup / 180 ml crème fraîche½ pound / 230 g picked crabmeatfine sea salt and freshly ground black pepper1 granny smith apple1 tablespoon fresh lemon juice1 bunch of fresh tender herb leaves, such as chervil, basil, or parsley1 teaspoon nigella seeds  ...

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