Pairfect

When a host invites you to a dinner party, and asks you to bring your own beverage, be generous in what you bring. What I have found that happens is that single people bring a bottle of wine. Perfect. Couples, too, bring A bottle of wine. I can tell you that during the course of an evening, two people will almost certainly drink more than one bottle of wine-even if the plan is to be "good". They may not (or they may) drink two whole bottles, but they will definitely be well into the second bottle.

Think about a normal evening and the number of hours you will spend at your host's home. As people are arriving, everyone sits around, gets introduced or caught up on news, and has a glass of wine. Depending on the type of appetizer or snack, some people will probably pour a second glass. At this point, if you are part of a couple, your first bottle of wine is basically gone. Next comes dinner, where everyone has the next glass of wine or adds to their glass to bring it up to level. Since dinner is normally a social event, it's not uncommon to need to fill a glass a second time during a meal. Even once dessert, coffee or port has been served, people often linger at the table talking, laughing, and having one more glass of wine. It's not unusual for dinner parties to last four hours from beginning to end.  Do you really think you'll only have two-and-a-half glasses of wine in a four hour period? Since I normally host a mix of singles and couples, the singles end up picking up the slack for the couples. This is just not fair at all! Or, I end up pulling out a few bottles when the donated stash runs dry, which I don't mind, but it sort of defeats the request to bring your own.

So, if you have been asked to bring wine to an event, please bring one bottle per person. I mean what is the worst thing that could happen? You don't drink it all and have to leave some for your host? Hmmm, maybe that's not such a bad thing. Cheers!

Wine of the Month
Melanto Terrace Cabernet Franc
Winemaker Peter Burford is a product of Sacred Heart College and Roseworthy Agricultural College in South Australia and has held top winemaking positions for two decades throughout the world. This wine is 98% Cabernet Franc with 2% Zinfandel and hails from California's storied Lake County and Sonoma County. A rich, garnet color, the nose has tantalizing hints of dark chocolate mint, mocha, and even a bit of blueberry. On the palate, fruit manifests itself with notes of black currant balanced with slight vanilla notes, all rounded out with light acidity for a balanced mouth feel. Truly tasty. Consider pairing with antipasta, roast turkey and flank steak. Drink now.
 
Cheese of the Month
Boursin Cheese
For more than half a century Boursin has been the choice of savvy hosts and cheese lovers the world over. The world's first variety of Boursin was created in 1957 in Normandy by Francois Boursin. Inspired by a long-standing traditional dish, fromage frais (fresh cheese), in which guests mixed their own seasoned cheese from a bowl of fine herbs, Boursin Garlic and Fine Herbs was introduced by the expert cheese maker. Boursin is made from cultured pasteurized milk, granulated garlic, salt, white pepper, parsley and dried chives. It has a crumbly texture.

Recipe of the Month
Boursin Stuffed Pork Chops

4 Rib pork chops, about 1-inch thick, trimmed of excess fat
1Tbsp. olive oil
1 package Boursin Garlic and Fine Herbs
º cup finely diced red apple
Ω tsp. each salt and cracked black pepper
Ω cup chicken broth or white wine
2 tsp. Dijon mustard
1 Tbsp. finely chopped parsley, chives or marjoram, optional
Yields:  4 servings

Starting at the rib bone, along the outer edge, cut a pocket into each chop. In a small bowl combine Boursin cheese and diced apple. Spoon Boursin mixture into each chop pocket, dividing evenly and securing with toothpicks if necessary. Season chops with salt and cracked black pepper. Heat olive oil in large, non-stick skillet over high heat. Add chops. Cook 1 to 2 minutes on each side until browned. Reduce heat to medium. Cook, covered for 8 to 10 minutes or until cooked through.

Remove chops from skillet and keep warm. Increase heat to medium-high. To pan juices, add chicken broth or white wine and Dijon mustard. Cook, stirring constantly until reduced by half. Add parsley or chives, if desired. Serve over pork chops.