. . . later. I've wanted to take the time and will soon, to post the recipe from Sid Goldstein's Wine Lover's Cookbook, for a rhubarb and berry crisp with a lime sorbet. This is a knockout pairing I've enjoyed several times and will never grow weary of enjoying. Even if no one out there has a great recipe to share, knowing we have some forumites that in a few years will have some stunning 2001 Sauternes to enjoy, the recipe I'll post in this thread will provide you a dish that is equal to the wine. Try it with an older vintage first, and I am confident you'll agree it's a brilliant pairing of food and Sauternes that Mr. Goldstein has in his book.

Elizabeth Hurley

My two most favorites are creme brulee and sauteed foie gras.

Just one more sip.

i see a lot of sexual fantasies around here... maybe someone should start an appropriate thread sometimes.

my favorite is foie gras ,of course, but it is followed closely by both sweetbreads and melon. cheerios!

1.25 cups sugar; 1/4 cup quick-cooking tapioca or tapioca flour; 1 tsp ground cinnamon; 1 tsp grated orange peel; 4 cups diced rhubarb; 1 cup sliced strawberries; 1 cup raspberries or blackberries [I have tried both and clearly prefer the raspberries]; 2 tblsps fresh lime juice; 1 cup all-purpose flour; 1/2 cup (1 stick) unsalted butter or margarine; 1/2 cup brown sugar; 1/8 tsp ground nutmeg; Lemon sorbet (optional).
Preheat oven to 375 degrees F. In a shallow 2-quart baking dish, mix together the sugar, tapioca, cinnamon, and orange peel. Add the rhubarb, berries and lime juice and mix together thoroughly. Let mixture sit for at least 30 minutes, mixing several times so that the tapioca softens.
In a food processor or blender, add the flour, butter, brown sugar and nutmeg. Blend until mixture forms lumps. Remove mixture from processor and crumble evenly over the top of the fruit.
Place on middle rack of preheated oven. Bake crisp until top is golden brown and juices are bubbling, about 35 minutes. Remove crisp from oven and place on wire rack. Let cool for 15 to 20 minutes before serving. Top with sorbet, if desired.

Ladies and gentlemen, if you follow this recipe, and have a lovely sauternes, you will have a truly grand gastonomical experience. It's a great way to finish a lovely meal or just enjoy on its own. This is a show stopper that has never failed to amaze my guests who think me a genius when all I did was follow a recipe!

(And thanks to the other suggestions, above, from forumites. I see a couple I'm going to put to the test.)

agree with board-o & grun. fois gras or sweetbreads.

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www.mojorib.com

Tbird, have had foie gras, but not the other suggestion but will give it a go this year. Board-O's suggestion on the creme b. sounded interesting as well. I passed along to one of our other forumites your suggestion on the Ventana Room. I wish I had taken that recommendation last year but since we started out at a different hotel and restaurant, we didn't know what we didn't know. I hope to get to the Ventana Room in the future. It will be awesome!

Creamy desserts pair extremely well with Sauternes. I should have included cheesecake along with creme brulee.

Just one more sip.

Board-O, you may have saved me. I have had the hardest time weening my wife from vintage port and chocolate truffles. Cheesecake? My gosh, man, she loves that! I'm going to ply her with Sauternes and cheesecake and see if it has the aphrodisiac qualities that port and chocolate truffles have had!

Let me know what you think. I have served cheesecake with Sauternes more than any other dish. I like the pairing with a heavy cheesecake rather than the lighter Ialian style.

Just one more sip.

I have had success with the recipie below and I am no cheesecake baker, this was my first attempt at making any kind of cheesecake and it turned out well. I did not make the topping part but instead dusted it with powdered sugar.

1 1/2 cups chocolate cookie crumbs
2 tablespoons white sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract




1 Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
2 In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
3 To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
4 In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
5 To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

I believe this recipie came from either epicurious site or all recipies . com

ks

I'll be serving the Rhubarb and Berry crisp in a week or two. I'm going to buy a couple pieces of cheesecake from a quality store, Whole Foods, and do a side by side comparison and post some comments later. K. Syrah, thanks for that recipe. It combines chocolote and cheesecake . . . with which I am sure I will be successful with my bride!