Simple appetizers that match with Lillet
May 22, 2015 4:29 PM
I'm looking for basic snacks to serve with Lillet Blanc before a dinner party. Bonus points if they're simple and traditionally French.
Have I used the word "simple" enough? Key word, that. As much as I love to cook, I will not have time this weekend.
I'm new to Lillet; I was inspired to try it a few weeks ago after this post by Leotrotsky. And sure enough, Lillet Blanc on ice, with a slice of orange, was a fantastic drink on a hot afternoon. I'm looking forward to introducing it to my friends - who, at times, tend to be too enmeshed in a Robert Parker-style approach to wine.
Dinner is Saturday, and I laid claim to providing the apéritif. But because I'm new to Lillet I don't have a good sense of how to pair it. It would be easier if I had a bottle in front of me while I worked out the menu, but ... I'm at work. I have a short list I'm working with - any suggestions, critiques, or confirmations are appreciated!
- Potato Chips (they go surprisingly well with champagne, after all)
- Pistachios (I saw this suggested on a food blog)
- Radishes, butter, salt ( so so very Frenchie, n'est-ce pas?)
- A wedge of Parmigiano (which I love to eat as is, unadorned)
(one day I'll try making gougères, which would be perfect if I had the time)
Have I used the word "simple" enough? Key word, that. As much as I love to cook, I will not have time this weekend.
I'm new to Lillet; I was inspired to try it a few weeks ago after this post by Leotrotsky. And sure enough, Lillet Blanc on ice, with a slice of orange, was a fantastic drink on a hot afternoon. I'm looking forward to introducing it to my friends - who, at times, tend to be too enmeshed in a Robert Parker-style approach to wine.
Dinner is Saturday, and I laid claim to providing the apéritif. But because I'm new to Lillet I don't have a good sense of how to pair it. It would be easier if I had a bottle in front of me while I worked out the menu, but ... I'm at work. I have a short list I'm working with - any suggestions, critiques, or confirmations are appreciated!
- Potato Chips (they go surprisingly well with champagne, after all)
- Pistachios (I saw this suggested on a food blog)
- Radishes, butter, salt ( so so very Frenchie, n'est-ce pas?)
- A wedge of Parmigiano (which I love to eat as is, unadorned)
(one day I'll try making gougères, which would be perfect if I had the time)
Lillet Blanc is one of my favourites. I always find it goes best with very simple cold appetisers-- olives, crudités, or perhaps nuts.
posted by frumiousb at 5:03 PM on May 22, 2015
posted by frumiousb at 5:03 PM on May 22, 2015
PS, you can also add a sprig of basil or mint to the lillet for some extra zing. I prefer it without, but it can be very nice.
posted by frumiousb at 5:04 PM on May 22, 2015
posted by frumiousb at 5:04 PM on May 22, 2015
Seriously simple, simple cooking.
Glad to hear that they're easy to make! But I need mega-seriously simpler ... I'm in the middle of a major spring cleaning (cupboards and pantries are empty; floors and counters are covered with the previous contents), so my kitchen is unusable for the weekend.
posted by kanewai at 5:40 PM on May 22, 2015
Glad to hear that they're easy to make! But I need mega-seriously simpler ... I'm in the middle of a major spring cleaning (cupboards and pantries are empty; floors and counters are covered with the previous contents), so my kitchen is unusable for the weekend.
posted by kanewai at 5:40 PM on May 22, 2015
A package of little white cured anchovies or cured mussels, like you can buy chilled in the seafood section of Whole Foods, would be good too, served on crackers. But serve the radishes too! And maybe bring along some tiny French cocktail gherkins.
posted by BibiRose at 7:13 PM on May 22, 2015
posted by BibiRose at 7:13 PM on May 22, 2015
Smoked salmon on tiny cocktail bread?
posted by ourobouros at 7:51 AM on May 23, 2015
posted by ourobouros at 7:51 AM on May 23, 2015
Oh yes, an aperitif or digestiv with snacks is a ritual at my house.
I like to play sweet off savory, salty off creamy.
My standard setup is some fruit, some nuts, some olives, some cheese, some bread or crackers, and some meat.
I do drink Lillet in the summer, so here's what I might no-cooking put together for this.
Since the Lillet is so sweet, choose a fruit that's not too sweet, like a pear or a dragonfruit if you have a really good grocery nearby. Or even slices of lightly pickled onion or carrot instead of the fruit.
I'd go with a smoked almond here.
I'd go with 3 cheeses: aged Gouda or similar, a creamy, slightly stinky one (whatever looks ripe at the cheesemonger), and a blue.
No bread, just simple crackers, not buttery, just simple.
I'd do a few dark oil cured olives.
For meat, I often do salami but for a Lillet match get a few oysters with a lemon.
Voila! No cooking, and if you lay it all out on one huge platter your guests will be in heaven!
posted by littlewater at 9:05 AM on May 23, 2015
I like to play sweet off savory, salty off creamy.
My standard setup is some fruit, some nuts, some olives, some cheese, some bread or crackers, and some meat.
I do drink Lillet in the summer, so here's what I might no-cooking put together for this.
Since the Lillet is so sweet, choose a fruit that's not too sweet, like a pear or a dragonfruit if you have a really good grocery nearby. Or even slices of lightly pickled onion or carrot instead of the fruit.
I'd go with a smoked almond here.
I'd go with 3 cheeses: aged Gouda or similar, a creamy, slightly stinky one (whatever looks ripe at the cheesemonger), and a blue.
No bread, just simple crackers, not buttery, just simple.
I'd do a few dark oil cured olives.
For meat, I often do salami but for a Lillet match get a few oysters with a lemon.
Voila! No cooking, and if you lay it all out on one huge platter your guests will be in heaven!
posted by littlewater at 9:05 AM on May 23, 2015
Or smoked fish instead of oysters
posted by littlewater at 9:06 AM on May 23, 2015
posted by littlewater at 9:06 AM on May 23, 2015
Tasting Notes:
I went with a bottle of Cochi Americano instead of Lillet. They're similar; Cochi has just a little bit more spice and less sweetness.
The good (and surprising) thing is that 1) everyone enjoyed it, and 2) no one had had it before. Also, it blended well with all the appetizers (not just the ones I brought), though some better than others.
Paired very well:
Potato Chips. Basic old-fashioned chips are my new go-to appetizer. I think we forget how versatile they are. They have the right amount of salt and fat and crunch to go with most aperitifs.
Blood orange and navel orange sections. The acid was a nice balance to the wine.
Candied ginger. I brought this on a hunch, and it was excellent with the Cochi. It brought out the spice flavors in the wine.
Pistachios. Same as the chips, the fat and salt were a nice counterpoint to the wine. I think peanuts would have worked well too.
Parmigiano-Reggiano. I splurged on the real thing. Same fat & salt benefits as above. Hint for geeks: cut the cheese with the back of a butter knife to get a nice crumble.
Pistachios.
Whole Foods didn't have radishes or the good anchovies, sadly. They were the only reason I ventured into the store.
Other snacks were good, and didn't conflict with the Cochi, but didn't necessarily partner with it either: picholine olives (crisp, green olives from France), blue cheese, and brie.
Thanks for all the input. Dinner was with wine geeks, and it's fun to experiment with matching flavor profiles.
posted by kanewai at 2:54 PM on May 26, 2015
I went with a bottle of Cochi Americano instead of Lillet. They're similar; Cochi has just a little bit more spice and less sweetness.
The good (and surprising) thing is that 1) everyone enjoyed it, and 2) no one had had it before. Also, it blended well with all the appetizers (not just the ones I brought), though some better than others.
Paired very well:
Potato Chips. Basic old-fashioned chips are my new go-to appetizer. I think we forget how versatile they are. They have the right amount of salt and fat and crunch to go with most aperitifs.
Blood orange and navel orange sections. The acid was a nice balance to the wine.
Candied ginger. I brought this on a hunch, and it was excellent with the Cochi. It brought out the spice flavors in the wine.
Pistachios. Same as the chips, the fat and salt were a nice counterpoint to the wine. I think peanuts would have worked well too.
Parmigiano-Reggiano. I splurged on the real thing. Same fat & salt benefits as above. Hint for geeks: cut the cheese with the back of a butter knife to get a nice crumble.
Pistachios.
Whole Foods didn't have radishes or the good anchovies, sadly. They were the only reason I ventured into the store.
Other snacks were good, and didn't conflict with the Cochi, but didn't necessarily partner with it either: picholine olives (crisp, green olives from France), blue cheese, and brie.
Thanks for all the input. Dinner was with wine geeks, and it's fun to experiment with matching flavor profiles.
posted by kanewai at 2:54 PM on May 26, 2015
I think a slightly stinky cheese like Comté would have worked really well too. Next time!
posted by kanewai at 2:58 PM on May 26, 2015
posted by kanewai at 2:58 PM on May 26, 2015
This thread is closed to new comments.
posted by purenitrous at 4:56 PM on May 22, 2015