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Fashion and Flatbread with Red and White
TASTE - October 14, 2010
By Teri Citterman
Home-entertaining trends continue this season, and like Fall fashion, autumn flavors pair best with vibrant hues and chunky silhouettes. Taking a cue from the fashion mags - think overlay and texture. (GUYS - stay with me!)
Flatbreads are an easy, creative canvas, and guests love to eat with their hands. Like a sheer, white blouse, you can flaunt the goods of Autumn as a casual appetizer like Pumpkin Flatbread with Caramelized Onions or a styled up entrée, Sweet Potato and Brie.
As for wine, I'm a plunging neckline sort, preferring the streamlined simplicity of an off-dry Chenin Blanc from the Loire to ornate intricacies of other Fall whites. Ribbons of melon and honeysuckle float through this wonderful accoutrement to the rich flavors of the season.
And rich flavors lend themselves to all kinds of texture - be it nubby knits or soft suede. Dial it up with savory and sweet flatbreads topped with Fig and Prosciutto or Grilled Chicken, Caramelized Onion and Blue Cheese.
Add the rubies and handbag to this latter platter, by tossing a handful of sun-dried cherries on top. Both pair well with a softer-edged Merlot, layered with currant and plum fruitiness and dusted with cocoa powder.
And for those like me who just can't get enough sparkle - draping bold colors of folds and pintucks is this year's champagne, the wearable silk of wine. It's perfect in partnership or standing alone, oozing simple sensuality.
Good-bye, Summer. Hellllloooo, Fall!
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