I have no intention of whining about our weather so feel free to read on here!
We received a lovely fruit and cheese basket for Christmas that contained a bottle of pink moscato. I put the bottle in the refrigerator and thought I'd read up on it after the holidays. Needless to say, it didn't see the inside of a wine glass until I set about cleaning out the kitchen a few weeks ago. It was time to check it out. We aren't fans of sweet wines and I had a feeling this was sweet. It was but not overwhelmingly so. The taste was fresh, fruity and slightly sweet with lots of bubbles. We enjoyed it with this salmon pate.
1/2 pound salmon, preferably poached and finely flaked
3 ounces of cream cheese, softened
1 Tbsp lemon juice
1 tsp grated onion (and the juice)
1 Tbsp capers and a bit of the juice
1 tsp prepared horseradish (if desired)
1. Place all the ingredients in the bowl of a food processor and process until smooth.
2. Lightly oil a bowl and line with plastic wrap. Press the pate into the bowl, cover and refrigerate for several hours or overnight.
3. Remove from the refrigerator and unmold onto a serving plate. Serve with slices of French bread, a grainy mustard and cornichons.