Comments on: Wines for the Holidays

By: Anne Bramley

Anne Bramley — Mon, 05 Dec 2005 17:10:31 +0000

That’s the recipe! I use fresh rather than frozen Brussels sprouts though. Not a winter goes by that we don’t cook that up once or twice. If you can get your hands on the back issue (dec. ’94), it’s worth it. The sprouts are a side for a delicious Roast Goose with Port-Thyme Gravy in country-theme dinner layout.

My one experience with brining rendered the stuffing unpleasant at best, I’m afraid. And I know other cooks have written the same. But if you can get this great pre-technique to work with my favorite part of the meal, then go for it.

By: Denis Lynch

Denis Lynch — Sat, 26 Nov 2005 17:36:48 +0000

Some more Googling with various spellings of “Brussells” turned up this:

STOUT AND ORANGE-GLAZED BRUSSEL SPROUTS
Bon Appetit
12/1/1994

http://www.everydaycooks.com/recipes.asp?rcp_id=166

The same recipe, with less formatting and fewer typos:
http://home.att.net/~dianemary/side.html
which has all sorts of interesting things!

By: Larry Scott Hastings

Larry Scott Hastings — Sat, 26 Nov 2005 16:12:28 +0000

I second the request for the Brussel Sprouts/Guinness/Orange Glaze recipe. I’m digging through my wife’s old and unorganized Bon Appetit collection myself to find it, and no joy so far.

Thanks for a great show!

By: Denis Lynch

Denis Lynch — Fri, 25 Nov 2005 18:38:48 +0000

Contrary to what Anne Bramley says in the show, there is no problem with stuffing a brined turkey. The stuffing doesn’t get any noticeable extra salt. The pan drippings are another story altogether: you’ll need to add extra water to make gravy that’s not over-salted.

Couild you talk Anne into posting the recipe for Brussells sprouts with Guinness and orange glaze? That was almost enough to make me wish I still had 15-year-old Bon Appetite magazines in my collection!

The general idea from the show for wine pairing worked for us: we had a 1998 Ridge Sonoma Station zinfandel. Even though this particular wine was probably better a year ago, it had the typical Burgundy characteristics: lightish body, strong acid, moderate fruit.

By: GrapeRadio Crew

GrapeRadio Crew — Wed, 23 Nov 2005 21:32:01 +0000

All this money I have been spending on Viognier and all I needed was a blender and some fruit loops.

By: Chris Condayan

Chris Condayan — Tue, 22 Nov 2005 18:33:12 +0000

Hi, it was nice meeting you guys outside the Marriott at the PME in Ontario, Ca. I really enjoyed this particular episode of Grape Radio. Good stuff.

By: Bill Wilson

Bill Wilson — Tue, 22 Nov 2005 13:00:26 +0000

As I was listening to this show I was surprised to hear the reference to Fruit Loops aromas on Viognier. While my wife and I were dining at Disney’s Artist Point at the Walt Disney World Resort, I had a glass of Viognier. I was enjoying the aromas when it all of a sudden hit me: Fruit Loops!

I thought I might be nuts, but my wife agreed. We shared our observation with the server, and she smiled politely and probably enjoyed telling the other staff about the two goofballs she had who thought they smelled Fruit Loops on the Viognier.

Needless to say, I was relieved to hear that my wife and I are not the only ones who find Fruit Loops in our glass of Viognier.

Keep up the great work!