What cocktails should I serve with these entrees?
April 16, 2019 5:16 PM Subscribe
What cocktails should I serve with these entrees?
I do a lot of cooking, and a few friends have asked to organize an informal series of feasts this summer, during which I will prepare a simple "weeknight" type meal while teaching them how I'm doing it. Because I'm an idiot I'd like to complicate matters by having a signature cocktail for each meal, one that we can all enjoy both during the cooking process and while we're eating the result. Below, I've copied the preliminary list of their requested dishes. What should we drink to go with them? Assume a reasonably well-stocked bar and a reasonable willingness to splurge, but if it requires like a $50 bottle of creme de violet that I'll never use again maybe I'll pass on that one.
Stuffed shells
Baked macaroni and cheese
Quiche (probably spinach and onion)
Basic "pasta with vegetable and white wine + lemon sauce"
Split roast chicken and vegetables + gravy
Chicken and dumplings
Homemade calzones
Paprikash
Foil-baked fish (cobia in this case)
Shepherd's pie
Risotta (with roasted brussels sprouts)
Meatballs (still haven't settled on "subs" or "with spaghetti")
Shrimp creole/pilau
Penne a la vodka (the Barefoot Contessa version that you bake; Google it it rules)
I do a lot of cooking, and a few friends have asked to organize an informal series of feasts this summer, during which I will prepare a simple "weeknight" type meal while teaching them how I'm doing it. Because I'm an idiot I'd like to complicate matters by having a signature cocktail for each meal, one that we can all enjoy both during the cooking process and while we're eating the result. Below, I've copied the preliminary list of their requested dishes. What should we drink to go with them? Assume a reasonably well-stocked bar and a reasonable willingness to splurge, but if it requires like a $50 bottle of creme de violet that I'll never use again maybe I'll pass on that one.
Stuffed shells
Baked macaroni and cheese
Quiche (probably spinach and onion)
Basic "pasta with vegetable and white wine + lemon sauce"
Split roast chicken and vegetables + gravy
Chicken and dumplings
Homemade calzones
Paprikash
Foil-baked fish (cobia in this case)
Shepherd's pie
Risotta (with roasted brussels sprouts)
Meatballs (still haven't settled on "subs" or "with spaghetti")
Shrimp creole/pilau
Penne a la vodka (the Barefoot Contessa version that you bake; Google it it rules)
Well, for the roast chicken how about something simple like a bianco? Take a bottle of sauvignon blanc, muddle some lemon verbena or balm, add some lemon strips and let it steep for 30 minutes or more. Serve over ice. Yeah, I said it, ice.
posted by jadepearl at 5:32 PM on April 16, 2019 [1 favorite]
posted by jadepearl at 5:32 PM on April 16, 2019 [1 favorite]
Stuffed shells Negroni
Baked macaroni and cheese Dirty Shirley
Quiche (probably spinach and onion) Lillet blanc or champagne cocktail
Basic "pasta with vegetable and white wine + lemon sauce" Campari spritz
Split roast chicken and vegetables + gravy Martini
Foil-baked fish (cobia in this case) Margarita
Shepherd's pie Rob Roy
Shrimp creole/pilau Michelada
Penne a la vodka (the Barefoot Contessa version that you bake; Google it it rules) Ina’s favorite whiskey sours
posted by sallybrown at 6:22 PM on April 16, 2019 [5 favorites]
Baked macaroni and cheese Dirty Shirley
Quiche (probably spinach and onion) Lillet blanc or champagne cocktail
Basic "pasta with vegetable and white wine + lemon sauce" Campari spritz
Split roast chicken and vegetables + gravy Martini
Foil-baked fish (cobia in this case) Margarita
Shepherd's pie Rob Roy
Shrimp creole/pilau Michelada
Penne a la vodka (the Barefoot Contessa version that you bake; Google it it rules) Ina’s favorite whiskey sours
posted by sallybrown at 6:22 PM on April 16, 2019 [5 favorites]
I'd stick to a simple list like:
Negroni
Gin Fizz/Southside (a gin mohito)
Martini
Those are all 3 ingredient ones with few exotic components. Don't go too crazy. Cocktails at home should be quick. There's a lot of charm to getting a spirit and soda in someone's hand within seconds---a Paloma can be a simple as tequila and grapefruit soda on ice in a Collins glass.
posted by bonehead at 7:56 AM on April 17, 2019
Negroni
Gin Fizz/Southside (a gin mohito)
Martini
Those are all 3 ingredient ones with few exotic components. Don't go too crazy. Cocktails at home should be quick. There's a lot of charm to getting a spirit and soda in someone's hand within seconds---a Paloma can be a simple as tequila and grapefruit soda on ice in a Collins glass.
posted by bonehead at 7:56 AM on April 17, 2019
This sounds so fun, and love the thought of cocktails as aperitifs while you cook.
But as a big foodie and fan of cocktails, the idea of cocktails with a lot of these dishes is a bit crazy. The flavours in most cocktails would be overpowering and distract from the food.
I would look online for wine pairing suggestions, and use the wine in the cooking itself. I think that would make the flavours of the food the focus, which is helpful for people learning to cook- you need to learn to taste, as well as techniques, to cook.
Plus, pairing wine with food is a culinary skill in itself :)
*the only exception for me is the creole shrimp, which could withstand something like a margarita, but I’d probably go for a beer or a dry Riesling
posted by Dwardles at 8:37 AM on April 18, 2019
But as a big foodie and fan of cocktails, the idea of cocktails with a lot of these dishes is a bit crazy. The flavours in most cocktails would be overpowering and distract from the food.
I would look online for wine pairing suggestions, and use the wine in the cooking itself. I think that would make the flavours of the food the focus, which is helpful for people learning to cook- you need to learn to taste, as well as techniques, to cook.
Plus, pairing wine with food is a culinary skill in itself :)
*the only exception for me is the creole shrimp, which could withstand something like a margarita, but I’d probably go for a beer or a dry Riesling
posted by Dwardles at 8:37 AM on April 18, 2019
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posted by SaltySalticid at 5:28 PM on April 16, 2019