Recipes by Debbi Snook | Wine Commentary by Gary Twining | Photos by Beth Segal
Maize Valley Winery and Craft Brewery in Hartville won the Best of Ohio White Wine award for Reserve Blanc, and shared its recipe for the best Seafood Bisque TheWineBuzz has ever tasted! Smooth, just thick enough, and braced with warming seasonings, a cup of this seafood bisque starts your dinner with great expectations.
- 2-1/2 cups chicken broth
- 1/2 onion, diced
- 1⁄4 cup plus 1 TBS butter
- 1⁄4 cup plus 1 TBS all-purpose flour
- 4 cups half-and-half
- 1 cup heavy cream
- 1-1⁄4 tsp salt
- 2-1⁄2 pounds cooked lobster and shrimp, diced
- 3 TBS Worcestershire sauce
- 3⁄4 tsp cayenne pepper
- 1/2 small can tomato paste
- 1⁄2 tsp garlic powder
Sauté onion in butter until soft. Stir in flour and cook for 1 minute stirring.
Add broth, stirring constantly. Add half-and-half and cream while continuing to stir.
Add remaining ingredients except lobster and shrimp. Cook until thickened.
Add meat and heat through.
Gary: With the seafood, cream and chicken broth, look for a crisp-to-rich white wine. Pinot Grigio/Pinot Gris, unoaked or cool-climate French Chardonnays, Italian whites such as Gavi, Orvieto or Verdicchio or Spanish Albariño and Cava would all be lovely pairings.