The Cork Dorks aka Wine Pairing Weekend Warriors are going South of the Border this Saturday, May 9th to celebrate Cinco de Mayo. If you thought the only drinks to pair with Mexican food were beer and tequila we are going to show you a few wines to pair with your next fiesta.
Here is a sneak preview of what the group has paired up for you:
Camilla from Culinary Adventures with Cam has prepared “Dry-Rubbed Tri Tip Roast with Halter Ranch ‘s 2011 Cotes de Paso”
Cindy from Grape Experiences “Wine and Dine for #winePW: Matanegra Vendimia Seleccionada 2010 and Queso Fundido”
David from Cooking Chat is pairing “Spanish Wine for Pork Tacos”
Jennifer from Vino Travels mixes it up with “Mexican meets Italian: Fish Tacos with Stemmari Sparkling Grillo”
Lori from Dracaena Wines “Mexican Musings on #WinePW”
Martin from Enofylz Wine Blog “Chicken Pipian Verde, Mexican Quinoa and the Devil’s Collection White”
Michelle from Rockin Red Blog “Celebrating Cinco de Mayo with #WinePW”
Nancy from Pull That Cork “Spicy Chicken Salad with Guacamole and a South African Rose for #winePW”
Sarah from Curious Cuisiniere presents “Carnitas and the Basics of Mexican Food & Wine Pairing”
Wendy from A Day in the Life on a Farm is bring us Veggie Quesadillas with and old vine Nisia from Spain
Confessions of a Culinary Diva is pairing wines from Baja California
Join us for a live chat on Twitter Saturday, May 9th at 11 am EST/8 am PST by using the hashtag #winePW.
As a bonus, I’m sharing a recipe today from the new cookbook by Rick Bayless “More Mexican Everyday”for Mango Ricotta Cheesecake. This cheesecake can even be made on a weeknight so if you need something to bring to your Cinco de Mayo party skip the chips and salsa – this is a real crowd pleaser.
- 1 cup (8 oz) fresh ricotta, preferably the dryer kind called “hand-dipped”
- 1 8 oz package cream cheese cut into 6 pieces
- ⅓ cup sugar
- 1 egg plus 2 egg yolks
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract, preferably Mexican Vanilla
- 12 store bought mini-graham cracker pie crusts, baked, cooled and if you wish, removed from the foil molds
- 1½ cups chopped mango (from 2 of the large round mangos or 3 to 4 of the flatter – and I think more flavorful – yellow ones called honey, Manila or champagne mangos)
- Finely chopped or grated zest (colored part only) of 1 lime
- About 2 tablespoons chopped mint leaves, plus extra for garnish
- In a food processor or blender, combine the cheeses, sugar, eggs, egg yolks, cream and vanilla. Blend until very smooth, about 1 minute. Pour into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave at 50% power for 2 minutes. Uncover and stir and re-cover. Now, microwave 7 more times at 50% power for 1 minute each, uncovering after each visit to the microwave, stirring gently and re-covering. After the final heating, the mixture should be very hot to the touch (about 160 degrees) and thick.
- Immediately divide the mixture among the prepared crusts, place in the single crust. Refrigerate until completely cool, about 1 hour.
- Mix the mango with the lime zest and mint, spoon onto cooled cheesecake, decorate each portion with a piece of mint and you’ve got dessert that’s guaranteed to please.