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Kumquat Quack!

Mar 7th, 2014 Jayne Pearce Consume & Educate

Those adorable-yet-thirsty kumquats sneaked out of my appetizer recipe and into my Grand Marnier-soaked duck entrée. I decided to roast the duck breasts instead of shallow fry to allow the developing fat flavors to penetrate the meat, thyme and kumquats. With a tangy saucy glaze, partially sliced fingerling potatoes, orange and greens, this recipe ticks the traditional but with a tangy twist box. Serve with a youthful bottle of Burgundy Pinot Noir or Beaujolais Gamay. I say youthful and light as you wouldn’t want it to dominate your duck, or would you?

Wild Boar & Kumquat Crunch

Mar 5th, 2014 Jayne Pearce Consume & Educate

I’ve never really known what to do with those little ovular shaped citrus fruits cutely called kumquats that originate from Asia. I knew they had a bitter-sweet taste to them and most often acted as an accessory in cocktail drinks. Because of the color and shape when sliced, I thought they would make a great cherry-on-top equivalent for my wild boar salami and mozzarella crostini. I realized a little experimentation in the kitchen can often reap surprising results. With a bit of help from some lemon-laced olive oil, kumquats now have a new role to play in appetizer garnishes. The fatty proteins from the wild boar break down very well with the acidity from the lemon olive oil and kumquat. Add a bottle of NV Mumm Napa or any good quality Prosecco and you have yourself a quick, easy and incredibly tasty platter of yum.

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Typical Red Bordeaux Wine Tasting Video

Mar 2nd, 2014 Jayne Pearce Connect & Create

View Jayne Pearce’s Show: Sniff: Sip wine tasting videos. This post is about a typical red Bordeaux wine tasting.

Quick Swordfish and Pesto Skewers

Feb 24th, 2014 Jayne Pearce Consume & Educate

This colorful and tasty kebab is super quick to prepare and grill. Add some rice or jacket potato with melted butter to the pesto flavor and pronto - you have a great serving dish. I adapted it from this month’s Food & Wine’s Swordfish skewers with Salsa Verde as I thought the pesto, yellow pepper and the firmness of the pine nuts would go better with the meatier texture of the fish. Do comment if you agree/disagree; have an opinion or just want to say hi.

Typical Burgundy Pinot Noir Wine Tasting Video

Feb 24th, 2014 Jayne Pearce Connect & Create

View Jayne Pearce’s Show: Sniff: Sip wine tasting videos. This post is about a typical Burgundy Pinot Noir wine tasting.

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