AUGUST 10, 2022
FOOD & WINE
Fresh and creamy Brian Mathae HURRICANE HANKS
I
am often tasked with the cumbersome duty of sampling liquor-related products because of the various businesses I operate. While we already have some of the largest inventories in the area at both Hurricane Liquors and LBK Liquors, we can only carry so much. With the primary goal of getting us to carry their products, the representatives use various sales techniques. They tend to sample us on many different items, hoping we will land on one or two
to bring into our stores or restaurant Hurricane Hanks. This is why I say at times product sampling can be more chore than pleasure. We are faced with sample after sample until our defenses break down. There are always new trending flavors, packaging or new products that we need to squeeze into the store. However, when it comes to wine, the range of palates and products is so huge it’s impossible to carry every wine imaginable. This is where the tastings are really important. If we feel the wine has an outstanding character and value that would be appreciated by our customers, we will stock it. It’s the knowledge we gain from tastings that helps us find the right wine for our customers and be able to make some recommendations.
THE SUN
I was fortunate to taste the 2021 Blindfold Blanc de Noir a few weeks back. I was instantly impressed with this one and said it must be part of our offering at Hurricane Liquors. Blanc de Noir means white of black. It’s a white wine made of black (red) grapes. Most often a Blanc de noir is produced as a sparkling wine or champagne. The Blindfold is a still white wine that has all the nuances and aromatics of a pinot noir. It has notes of fresh, in-season citrus, white flower, white peach and a hint of tart cranberry. It is delicate, elegant, zesty and bright. I found the flavor changed slightly within a few days of being open so I would recommend that you find someone to enjoy the entire bottle with over the course of one evening. It pairs best with rich full-flavored foods like crab, lobster and creambased dishes. I was trying to figure out what I would enjoy with it, knowing
Risotto Balls
Directions
Ingredients (18 - 20 pieces)
1 cup Arborio rice 1/2 cup dry white wine 5 cups low-sodium chicken stock, or other stock of your choice 2 tablespoons extra-virgin olive oil 1/2 small white onion, finely chopped 1/2 cup grated parmesan, plus more to finish the dish 1 tablespoon butter 3 eggs 1 cup grated Fontina cheese Vegetable oil, (if frying) Pinch salt 1 cup all-purpose flour 1 cup fine breadcrumbs Chopped fresh parsley
I have to limit calories and shellfish intake when I remembered some potluck lunches we used to have at work in my former life. One of the ladies in the office was of Italian descent and always brought in risotto balls - mainly because we all told her that’s the only thing we wanted her to bring. They were so good! The starch from the rice plus the creaminess of the cheese will pair perfectly. Risotto is made with a short grain white rice that has the ability to absorb liquids and to release starch to create a nice sticky consistency. At Hanks, we always use Arborio rice as it has a nice starchy taste and blends well with other flavors. It’s the perfect rice to absorb the flavor of the broth it is slowly cooked in. This recipe is adaptable to your cooking style. Fry them in a pan with some oil, bake them in the oven or try out that air fryer you got last Christmas. Enjoy.
Line a baking sheet with parchment paper and set aside. Heat the stock in a saucepan over low heat to a simmer. In a skillet, heat the olive oil over medium heat until hot. Add the onion and cook until it softens but does not brown. Add the rice and toss to coat in onion mixture. Add the white wine and cook until all wine is completely absorbed. Add just enough warmed stock to cover the rice. Cook at a simmer, stirring occasionally, until the liquid is almost absorbed. Add half the remaining stock and cook at a simmer until the liquid is again absorbed. Add the remaining stock and simmer again until the risotto is creamy and al dente. Remove the skillet from the heat and stir in the butter and 1/2 cup grated parmesan cheese until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
Once cooled, transfer the risotto to a large mixing bowl. Beat one egg and stir into the bowl along with the grated Fontina cheese. Using a clean sheet of parchment paper on the baking sheet, scoop about 2 ounces of the risotto into your hands and roll into a ball. Place on the baking sheet. Refrigerate until just firm, about 30 minutes. Beat the remaining two eggs with a pinch of salt and a tablespoon of water in a shallow bowl. Spread the flour and breadcrumbs in two separate shallow bowls. Coat the balls in the flour, then the egg and finally the breadcrumbs, and return them to the baking sheet. Fry the balls in small batches in vegetable oil in a skillet until golden brown. Alternatively, place in an air fryer or 350-degree oven and cook until golden brown. Serve warm or at room temperature, sprinkled with remaining parmesan and fresh chopped parsley.
SUBMITTED
Two locations to serve you better Anna Maria Island & Longboat Key THANK YOU FOR SUPPORTING LOCAL SMALL BUSINESS.
5344 Gulf Drive, Holmes Beach (941) 779-2337
17
6854 Gulf of Mexico Drive, Longboat Key (941) 953-1835
