These days there will be many lunches and dinners with family and friends. For this reason, Pazo Baión has designed a menu that you can make at home and that is paired with its premium albariños
Christmas means being with family. Let yourself be embraced by your loved ones. Renewing hope and dreaming that next year will be better than the one that is coming to an end. But, let’s be honest, when we think about these holidays we also think about the Christmas meals we are going to enjoy. Pazo Baión has designed a menu that you can make at home and that pairs perfectly with its single-estate albariños.
This year, in addition, the big festive events fall on the weekend. So the celebrations will extend from Friday to Sunday.
More days, more headaches, think those in charge of designing and executing the different dishes.
The Pazo Baión winery wants to lend a hand to those who have to cook, with all the love in the world, for their loved ones. That is why this menu that you can make at home, is not only designed for Christmas Eve or New Year’s Eve, but also for the different lunches and dinners that we will have with our families and friends throughout this special holiday.
Without further ado, we leave you with a symphony of flavors and sensations composed of four movements: an appetizer, a first course, a second course, and a dessert. Of course, don’t forget to go to the square and buy the wine first!
Toast of foie gras, apple, and honey with Gran a Gran
Peel and dice the apples into small cubes. Sauté the cubes in a frying pan with hot butter. Salt them and cook them for about 8 minutes. Then add the spoonful of honey and cook for 5 more minutes.
A pinch of cinnamon adds a sweet and special touch to this delicious appetizer.
The next step will be to cover each of the toasts with this delicious combination that connects the light acid touch of the apple with the honey, the cinnamon…
To prepare the foie, the first step is to cut it into slices 6 millimeters thick. Cook each of them in a hot frying pan and finally place them on each of the toasts. Season with salt and pepper and surprise your guests.
This first stop of our Christmas menu is paired with Gran a Gran. This sweet and fresh Albariño is the perfect complement to this appetizer. The floral aromas and honeyed notes of the wine complement the dish, generating a very pleasant sensation of sweetness and warmth on the palate. A perfect choice to whet the appetite.
Ingredients for 10 toasts (5 persons):
- 10 toasts of bread with raisins
- 100 grams of foie
- Three Golden apples, if they can be a little ripe better.
- A spoonful and a half of butter.
- Two spoonfuls of honey.
- Salt and black pepper.
- Ground cinnamon.
Sautéed clams with shrimps or prawns and Pazo Baión
Pazo Baión‘s Christmas menu could not miss an authentic classic of the Galician estuaries: clams. To prepare this recipe, the first step is to soak the clams for more than an hour to release any possible sand they may have.
Let’s go to the stove. Let’s start by sautéing the mushrooms with a clove of garlic and a drizzle of oil. Once done, set them aside.
In another frying pan, cook the onion chopped in small squares with the sliced garlic until they are poached. Once they have taken color, add a glass of Albariño Pazo Baión and the clams and accelerate the fire so that they open. Add the chopped parsley.
The last step is to add the previously peeled shrimps (or prawns) and the sautéed mushrooms, giving them another touch with our albariño. Cook for two or three minutes, turn off the heat, and cover for a few minutes to connect the power of each ingredient.
This wonderful seafood dish pairs excellently with Pazo Baión, the best young white wine in Spain, according to the Gourmet Wine Guide. Its intense varietal perfume goes wonderfully with the seafood and its citrus predominance makes the dish even more refreshing and light. Between glasses, it will leave you wanting more clams… and more Albariño.
Ingredients for five people:
- 15 clams from the Galician estuaries.
- 8 shrimps or 6 prawns.
- A spring onion.
- Five fresh shiitake mushrooms.
- Three cloves of garlic.
- Two sprigs of parsley.
- Extra virgin olive oil to taste.
- A touch of Pazo Baión Albariño.
Shoulder of suckling lamb with Fontán Vines
It is a Christmas classic. It also combines perfectly with such a fascinating preparation as Vides de Fontán. Suckling lamb shoulder is one of the recurring options in a Christmas meal. The recipe does not have much science, hence it is the perfect main dish for a menu that you can make at home. The combination with our Albariño is what takes this recipe to another level.
Let’s get down to business.
The starting point is to take a brush and brush the shoulders with the seared lard before placing them in an earthenware dish. At the same time, we will create a mixture with 190 ml of water and about 65 ml of vinegar and we will have already chopped garlic slices of medium thickness.
Pour half of the mixture over the shoulders and put the clay pot in the oven, previously preheated to 180 degrees. The next step will be to bake this delicacy for an hour and a half at 160 degrees.
During all this time, the cook will turn the shoulders every 20 minutes, making regular additions of the combination of water and vinegar to properly hydrate the meat. This task can be done with a brush to achieve that fascinating browning that shows that the shoulders are already at their perfect point. Crispy on the outside and tender on the inside.
This traditional dish becomes the main star of our Christmas menu when paired with Vides de Fontán Albariño, single-estate wine with as much personality as the suckling lamb. Its toasted and spicy notes enhance the flavor of the meat. Its long development in the mouth leaves the palate flavored, with the sensation of having hosted a real show of flavors.
Ingredients for five people:
- Five shoulders of suckling lamb.
- Five cloves of garlic.
- Lard to taste.
- A quality vinegar.
For dessert, Santiago cake with Gran a Gran
As in any good concert, we must finish our Christmas menu in style. And what better way to do it than with the sweetness of Gran a Gran and a perfect dessert to close the Xacobean year: the Santiago cake.
First of all, the cook has to prepare the main ingredient, the almond. He must grind it, without skin, in a mincer. If possible in two parts, apply a different intensity to each half, so that, in the end, different weights are obtained. The first part will have a very fine flour texture. The second will be thicker, with small pieces that explode in the mouth when a piece is swallowed.
Then, proceed to spread the almonds on a baking tray at 120º C, for 10 minutes. With this action, the almonds will dry out and, when toasted, will release their oil and aroma.
In parallel, the cook can manage the rest of the ingredients. In a bowl, add the sugar and the eggs, beating them well until they acquire a whitish color. Once this color is achieved, set the mixture aside. Then wash a lemon, dry it and grate one of its halves.
Take the egg and sugar mixture and add the grated rind, half a spoon of ground cinnamon, and half a shot of liqueur. The choice of liqueur is left to the chef. The Galician liqueur shop gives a lot of leeways.
Once the toasted almonds are warm, mix them with the egg cream. With a spatula, the different ingredients are combined without beating, but the cook must make sure that the almonds are well integrated.
Turn the oven back on, this time at 180º C, with heat both above and below. Butter a springform pan (the 28 cm diameter is a perfect size) and pour the cake batter into it. From this point on, the oven will do the work.
The cake will bake for 35 minutes in the middle pan until the surface is well browned. During the last 10 minutes of cooking, the chef should cover it with aluminum foil to prevent it from burning.
As every oven is different, the best tip to make sure the cake is ready is to prick it. If the fork comes out clean, it should be removed from the oven.
Once it cools, unmold it and begin the last and most artistic step. Place a stencil with the cross of Santiago cut out on top and sprinkle powdered sugar on top. Then remove the stencil and voilà, the cake is ready.
The best way to enjoy such a Galician dish is with a Gran a Gran Albariño. Its floral aromas and candied fruit combine in an almost magical way with the flavor of toasted almonds. It is impossible to finish this Christmas menu with a better taste in the mouth. Sweet sensations are associated with unforgettable memories.
Ingredients for a cake for five people:
- 250 g raw ground almonds Marcona variety or 250 g skinless almonds (if you are going to make your flour)
- Five large eggs L
- 250 g sugar
- The grated rind of half a lemon peel
- Five grams of ground cinnamon
- Butter to grease the baking pan
- Half a shot of a liqueur to taste
- 50 g of powdered sugar for garnishing
In short, we have prepared a simple and original proposal, a menu that you can make at home. It drinks from the best gastronomic tradition, but also incorporates touches of the avant-garde. Paired, as it could not be otherwise, with the three Pazo Baión single-estate albariños.