There’s nothing more charming than welcoming guests with a creative amuse bouche or serving a first delicious starter while everyone is enjoying a first glass of wine and catching up with each other. Here’s an idea for an uncomplicated, yet creative shooter – easy to prepare in advance and a good companion for Rosé de Provence.
The chosen pairing for this creative shooter is an AIX Rosé 2015 of Maison Saint Aix, which is a very consistent rosé from the sub-appellation Coteaux d’Aix-en-Provence.
Vintage 2015 shows delicious pink grapefruit and ripe red berry notes, a slightly creamy texture. In the glass for a few seconds, it reveals woodland strawberries and sweet mango, followed by dried herbs like thyme and sage which remind me of the barren soils of the region the grapes are grown on. It swings from cooling refreshment to warm summer fruit, with charming spice in its length. A serious companion for food pairings, as it’s creamy texture has a good back bone that can keep up with the creaminess of this shooter.
However, the shooter will of course work with other Rosés from Provence as well, just look out for a few medium bodies examples with a good structure and creaminess.
Parsnip-Vanilla-Shooter with Pomegranate and Red Pepper Berries
Ingredients for 4 starters:
2 medium parsnips
1 vanilla bean
2 spoons olive oil
ca. 100 ml full fat milk
500 ml chicken stock (best homemade, otherwise best quality you can find)
50 ml cream
2-3 button mushrooms (or ceps etc.)
salt and white pepper
red pepper berries
freshly crushed aromatic pepper
Peel and dice parsnips and shallot. Cut vanilla bean lengthwise and scratch the vanilla seed, put aside. Clean mushrooms (don’t wash!) and cut into thin slices.
Heat olive oil in a pan, sweat the shallot until transparent. Add parsnip cubes and add a 50/50 mixture of milk and water so that the cuves are just covered with liquid. Add vanilla seeds and the scraped bean and cook on medium heat until the vegetable is soft. Remove vanilla bean.
Add heated chicken stock bit by bit while blending into a soup during approximately 2 minutes until you achieve a smooth and elegant texture that’s neither too thick nor too thin, so the mushroom pieces will stay on top later, instead of sinking in. Then add the cream, heat again briefly and add salt and pepper to taste. Keep warm (or let refrigerate, it’s delicious in both temperatures).
Half the pomegranate, cautiously remove the seeds and collect them in a bowl. Crush the red pepper berries and the aromatic pepper separately and put aside. Fry the mushroom slices on both sides in a pan with 1 spoon of butter.
Fill the cold or warm parsnip shooter in small glasses, top with a spoonful of pomegranate seed , a pinch of crushed red pepper and dark pepper berries, place a few mushroom slices on top and serve with a nicely chilled glass of rosé.