Quote:
Originally Posted by BucEyedPea
Thinking of French crepes with crème fraîche inside, strawberries and zig-zag chocolate ganache on top.
Chocolate soufflé with some fresh strawberries on the side? Never made before, could be risky.
Chocolate goes well after red meat. Seems it sets off a powerful yin-and-yang affect after I have steak or red meat. Does it with you?
Any ideas on red wines?
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For the steak, a big cab. The tannin will hold up against the beef and peppercorns. I'm personally a big fan of Michael David Winery - they have an Inkblot Cab Franc and Earthquake Cabernet. Both of them are really outstanding wines, but I've never had them with steak au poivre.
Port at dessert. Port and chocolate go very well. Vintage if you care to spend the money. Dark chocolate if you do this, classic combo.