01/27/05 Food and Wines - Bread Pudding

Welcome to Vine to Wine, I am your host Linda Moran, and today is Food & Wine Pairing Day. When the weather is cold and the days are short savory foods with red wine seem just perfect. One of the best combinations is a savory bread pudding to accompany roasted meats and your favorite red wine. Bread pudding is versatile in many respects it uses old or dry fresh bread and it can be a medium for everything from blue cheese to mushrooms and sundried tomatoes. These types of savory ingredients, when combined and baked, are flavorful substitutes for the usual starches. The special bonus is that they are a lovely compliment to red wines. Make a caramelized onion and mushroom bread pudding and enjoy it with lamb and your favorite Pinot Noir. Try a blue cheese bread pudding as a savory or a sweet. Adjusting the recipe by dissolving a little sugar in the cream and topping it with warm pear sauce you have a dessert to serve with your favorite late harvest or ice wine. In the same recipe you can omit the sugar and the pear sauce and serve it beside roasted beef with a great cabernet sauvignon. The options are endless. Satisfy your need to stay inside and warm with a little bread pudding and red wine. To find these recipes visit our website at Vine to Wine dot net. Also remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today's Vine to Wine.