Tag Archives: Wine

More Tastes at Tria

If you intend to dine out in Philly during the holiday season, make Tria Cafe a destination.  Tria on Rittenhouse continues to be one of my favorite lunch spots.

A decadent addition to the ever-changing menu is the chicken liver mousse with shallot marmalade, grapes and whole grain mustard.  A smear of velvety mousse, a slice of sweet grape and a dollop of crunchy, vinegary mustard makes for the perfect bite (on some crusty bread, of course).

Chicken Liver Tria

The marinated calamari with green beans, red onion, almonds and capers was oh so tender.  And, a drizzle of calabrian chili oil provided a little heat.  Rather than a sweet dessert, we prefer to conclude with the Téte de Moine when it is “in season”.  This creamy cow cheese from Bern, Switzerland is cut into lovely florets using a girolle.

Tete de Moine Tria

On this trip, we enjoyed some bubbly and then compared a Grenache/Syrah blend from the Rhône to a Marcillac from Southwest France.  The wine list, in addition to the creative small plates, is always a treat at Tria.

Rabbit with Mustard and Spiced Apple Wine

For a succulent fall dinner, try this simple preparation of rabbit – the perfect balance of sweet and spice.

Ingredients:

One rabbit, cut into pieces

Sea salt

Fresh ground pepper

1 1/2 cup apple wine

3 tablespoons whole grain mustard (Edmond Fallot is my favorite.)

1 tablespoon honey

1 tablespoon Herbes de Provence

3 tablespoons salted butter

5 cloves garlic, sliced

Salt and pepper the rabbit pieces.  Combine the wine, mustard, honey and Herbes de Provence in a bowl.  For this recipe, we used Chadds Ford Winery’s Spiced Apple wine – a gift from a friend!

Heat the butter over medium heat in a large stainless steel pan.  Our large steel round Mauviel frying pan was ideal for this recipe.  Brown the rabbit pieces on both sides.  Then, add the garlic and sauté for about 3 minutes until soft.  Pour the liquid mixture over the rabbit pieces.

Cook at 390 degrees for 40 minutes.  As an alternative to baking in an oven, we set our gas grill to the desired temperature and cooked with the grill closed.  Midway through the cooking, turn the rabbit pieces and spoon the thickening sauce over the rabbit.

Serve this tender and tasty rabbit with sautéed gnocchi and exotic mushrooms…and a Rhône.

Rabbit Mustard

Beneath Your Feet – A Summer Tavel

Summer is the season for rosés, and my favorites are French.  Tavel wine, known as the “King of Rosé”, is from the Languedoc region in Southern France.  This wine royalty is richer in color and more full bodied than the typical rosé.  Tavels are also quite versatile – I have paired them with meals ranging from a Salade Niçoise to a crispy duck leg.  Do not permit summer to pass by without savoring a Tavel from the wine cave.

Tavel Final

In response to Daily Post’s Weekly Photo Challenge: Beneath Your Feet