Whether you’re planning a cocktail party, intimate dinner party or Thanksgiving feast, matching the food and the drinks can be a key to success.
For maximum impact at a cocktail party, pair each food with its own drink and display each combo on its own table. Arrange the plates and glasses around a simple centerpiece or use a two-tiered tray or cloth-covered box or cake platter to elevate the beverage above the food or the food above the beverage.
“Pairings are great for holiday cocktail parties,” said Cassie Burd, vice president of sales and catering at Butler’s Pantry in St. Louis, Mo. Placing the tables in different locations will encourage mixing and mingling, she said, and offering small portions will allow people to sample everything without becoming overwhelmed.
Pairing food and drinks can seem intimidating, but it can be simple. “Start with the basics,” Burd said. Choose a food or drink you like, then think about what you would normally eat or drink with that. Finally, figure out a fun spin on the traditional.
For example, start with a classic margarita. Margaritas are often served with Mexican food, so pair them with tacos. For a fresh twist, make them miniature fish tacos, and serve the margaritas in airplane-size tequila bottles with straws.
“Pairing is just as simple for desserts,” Burd said. Perhaps you’d like to serve small ramekins of creme brulee, which is basically cream and sugar (plus eggs). What goes with cream and sugar? Coffee. Espresso martinis or coffee spiked with a favorite liqueur would make perfect accompaniments.
Suggest food and drink pairings:
• Pate, tangy dips or cheese logs: “Jolly Pumpkin Noel De Calabaza is a Belgian-style, strong dark ale with surprising tartness from wild fermentation in oak barrels,” said Phil Wymore, brewmaster and co-founder of Perennial Artisan Ales in St. Louis. “I like this beer as a pairing with multiple appetizers prior to Christmas dinner. This beer is complex, full-bodied and mildly acidic, which makes it a nice candidate to pair with multiple offerings.”
• Shrimp cocktail: “Try a sparkling wine, such as Ruffino Prosecco. It’s a sweeter wine that will complement a spicy appetizer,” said Tyler Maddox, sous chef at Bravo Cucina Italiana in Des Peres, Mo.
• Turkey: “A classic pairing for a traditional turkey Thanksgiving meal is Beaujolais, a light, fruity red wine,” said chef Lauren McCabe of MealThymes Personal Chef Service in St. Charles, Mo.
• Ham: “Schwarzbier is a black German lager, smooth, malty and mysterious. It has only a hint of roastiness and a great balance, leaning towards malty more than hoppy, and goes superbly with the rich character of hams in all fashions, especially from the grill,” said Stephen Hale, Schalfy’s chief brewer.
• Lamb: “Choose a merlot, something that doesn’t have a lot of tannins or oak in it,” said Paul Hayden, wine manager at The Wine and Cheese Place in Clayton.
• Pumpkin pie: “Two great local beer options to pair with pumpkin pie are Schlafly Pumpkin Ale and O’Fallon Pumpkin Beer,” said the Post-Dispatch’s beer columnist, Evan Benn. “This year’s version of Schlafly Pumpkin Ale is big on the spices you typically associate with pumpkin pie — clove, cinnamon and nutmeg. And O’Fallon Brewery uses lots of real pumpkin puree in its fall seasonal, which really gives it that pumpkin-pie-in-a-bottle flavor.”
Cosmopolitan
Yields 1 serving
2 tablespoons (1 ounce) vodka (plain or citrus-flavored)
1 tablespoon (½ ounce) Triple Sec, Gran Marnier or another orange liqueur
3 tablespoons cranberry juice cocktail
Lime juice, optional
Ice
1 orange twist
Pour vodka, orange liqueur, cranberry juice and a splash of lime juice into a shaker. Add ice, shake, then strain into a mini martini glass. Garnish with an orange twist.
Per serving: 145 calories; no fat; no protein; 10g carbohydrate; no sugar; no fiber; no sodium; no calcium. Adapted from Butler’s Pantry.
Petite turkey and Brie panini
Yields 1 whole sandwich (8 portions)
2 tablespoons herbed cream cheese
2 slices ciabatta bread, grilled
2 tablespoons cranberry chutney
5 ½ ounces sliced turkey
3 slices brie
Spread cream cheese over one side of each slice of bread. Spread each slice with cranberry chutney. Arrange turkey and brie on one slice of bread; close the sandwich. If desired, cut off and discard the crusts. Cut the sandwich into eight triangles and serve.
Per portion: 150 calories; 5g fat; 3g saturated fat; 25mg cholesterol; 8g protein; 18g carbohydrate; 4g sugar; 0.5g fiber; 470mg sodium; 35mg calcium. Adapted from Butler’s Pantry.