food
Food & Wine with
with Chef Mimi
The creator of The Black Food & Wine Experience tells a holiday story BY CHEF MIMI It is part of my story that the holidays are my favorite time of the year. It’s a time when family and friends get together to enjoy each other. Food and drinks are on the top of the list and who is bringing the mac n cheese is always a topic. Here, I’m sharing some of my unconventional recipes, introducing one of my favorite Black women owned wines and recommending some tasty cocktails for you to enjoy in your home this season.
So let’s get this party started: Wachira Wines NV Brut With aromas of candied apples, mangos, pears, tangerines, melons, pineapples, lemon peel, raspberries and red cherries, this sparkling is vibrant and youthful, but with a dry finish and medium acidity. Notes of bread dough and lychee on the palate. A perfect aperitif or pairing with breakfast, brunch and pastries – it’s a friend to mimosas.
Chef Mimi’s Vegan Greens 4 tablespoons olive oil, divided ½ cup chopped onion 1 green bell pepper, chopped 1 clove garlic, finely chopped 1 teaspoon red pepper flakes 1 pound collard greens, chopped 3 cups vegetable stock or water hot sauce, to taste salt Old Bay seasoning salt or whatever seasoning you like freshly ground black pepper 1. In a large pot over medium heat, add 2 tablespoons of oil. Once hot, add onion, bell pepper, garlic and red pepper flakes and cook for one minute. Add greens and cook for another minute. 2. Add remaining oil and vegetable stock or water, cover and bring to a simmer. Cook until the greens are tender, about 10 minutes. Add extra seasoning such as hot sauce, salt, Old Bay and freshly ground black pepper, to taste. 36
hopeforwomenmag.com
WINTER 2022
