Christmas, year-end parties, New Year's Eve... Many people are planning weekend home parties, inviting friends and colleagues over. For such a special end-of-year occasion, luxurious champagne and cuisine are the perfect pairing.
Chef Tomoko Inagaki, an expert in both food and alcohol, suggests dishes to pair with your special champagne. This recipe kills three birds with one stone: it enhances the champagne's flavor, is easy to make, and will spark conversation at the party.
The key to this recipe is the surprise of the persimmon in the oyster gratin. The humorous elements and unexpected ingredient combination will instantly brighten up any occasion. It also has a seasonal feel, creating a sense of excitement. With these dishes and champagne, you'll be sure to enjoy a festive and fun end to the year!
■Recipe 1 "Persimmon and Turnip Marinated Salad"...Cooking time: 8 minutes
1/2 persimmon, 1 turnip, appropriate amount of chervil
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・Dressing
1 tablespoon white balsamic vinegar, 1 tablespoon extra virgin olive oil, 1/8 teaspoon salt, 1 cardamom seed
... Peel the persimmon and cut it into wedges the same size as the turnip, removing the seeds.
4.1 Roughly mix the dressing with the turnip and persimmon, and marinate for about 20 minutes until the flavors are well blended. Garnish with chervil or other condiments to your liking.
As this will be enjoyed as a salad, it is best to use persimmons that are not overly ripe and still have a nice texture. This time we used Fuyu persimmons. Also, if you don't have white balsamic vinegar at home, try mixing 1 tablespoon of lemon juice with 1 teaspoon of honey, which is also delicious.
■Recipe 2 "Oyster and Persimmon Gratin" (serves 2)...Cooking time 20 minutes (including baking time)
6 to 8 oysters (large in the shell), 1/2 a ripe persimmon, 3 to 4 tablespoons fresh cream, 3 to 4 walnuts (dry-roasted), some melted cheese, some salt, a little coarsely ground black pepper
1. Wash the oysters to remove any dirt, then pat them dry with a paper towel
2. Remove the seeds from the ripe persimmons, crush them, mix with the cream and season with a little salt
3. Arrange the oysters from step 1 in a heat-resistant dish, pour the sauce from step 2 over them, top with crushed walnuts and melted cheese, and bake on a fish grill for 10 to 15 minutes. They're ready when the oysters are piping hot and the cheese is nicely browned.
The best persimmons to pair with fresh cream are ripe and thick. If the persimmon is still hard, grate it. Also, since the oysters and cheese are salty, it is recommended to use salt sparingly. Finally, garnishing with coarsely ground black pepper to taste will give it a professional look.
"Oysters are in season this time of year, and they often appear in dishes, but I personally love pairing them with champagne or sparkling sake. Oysters can be eaten raw, but when made into the gratin I introduced today, they become creamier and full-bodied, and the fruity sweetness of the fruit adds to the flavor, making them an even better match for champagne. They also go well with a delicate champagne like a Blanc de Blancs, which has a crisp and acidic taste, but pairing them with a full-bodied, rich wine to add depth is also good." - Chef Inagaki Tomoko
[Profile of Inagaki Tomoko]
Cooking researcher and sake and snack expert. She introduces careful, healthy recipes in magazines, books, and cooking classes, and hosts study groups for breweries, suggesting ways to enjoy sake and snack pairings. His publications include "Sake Marriage" published by Seibundo Shinkosha, "Side Dish and Snack" published by Bunka Publishing Bureau, "dancyu" published by President Inc., "Shochu and Awamori BOOK" published by Ikeda Shoten, "Shoraku" published by Tokuma Shoten, and "Men's Snacks" published by NHK Publishing, among others.
