Northshore Magazine

December 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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138 in-depth LIVE are near and dear to her and her family, like their fa- vorite foods or handwoven scarves from Cambodia that support the family's charity, My Cambodian Sisters. Take a cue from Sigman and tie a sprig of juniper or other natural greenery onto each place setting. DRESS UP YOUR MANTEL Both Sigman and Wilson love to use items from the nat- ural world in their holiday decorating, such as freshly cut juniper or boxwood from the garden. This nod to nature finds a festive home in a mantel décor idea from Wilson: Drape a six- to eight-foot length of evergreen roping, such as white pine, across the length of the mantel. Find pinecones and large, intact leaves, such as oak leaves, and spray paint them gold. When the paint has dried, intersperse the leaves and pinecones through- out the roping. Next, weave a gold mesh ribbon along the roping. Finally, set votive candles along the mantel, using glass vases of differing heights (three to six inches) turned upside down as pedestals. PA M P L E M O U S S E W I N E & C H E E S E PA I R I N G S 1. Von Trapp Farmstead Oma is a washed-rind/ Tomme-style organic unpasteurized cow's milk cheese from Vermont. Aged for 60-90 days, it balances pungent and sweet flavors. Pair with Dibon Cava from Spain. 2. Pecorino al Tartufo is a raw Italian sheep's milk cheese encrusted with small specks of white and black truffles from the area of San Miniato. Pair with Francesco Rinaldi Roussot Dolcetto d'Alba. 3. Vacherousse d'Argental (meaning red cow) is a luscious and silky cheese for brie lovers. It has an orange rind, with a delicate sweetness that bal- ances buttery and creamy intensity. It is made in Lyon, France, with pasteurized cow's milk. Serve with a fresh crusty baguette and a glass of Bechar 2013 Fiano di Avellino. 4. Grana Pedano from northeastern Italy is made with raw cow's milk of two milkings and then aged for 20 months. This dry, flaking cheese has sweet and nutty flavors, but is not tangy. Pair with Vietti Castiglioni 2011 Barolo. 5. Bio Urchruter from Switzerland is a semi-hard organic cheese that is brined in herbs. It has a full, spicy body and nutty finish, with the flavor of pe- cans. Serve with Anthony Nappa Sciardone 2013.

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