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Kate Lamont Wine and Food Cookbook

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    Praise for Wine and Food:

    Chef/winemaker Kate Lamont’s cookbook gives food matches to wines so you can fashion a feast around a favourite drop.
    -Wine Selector Magazine

    Book details -

    Publication date: 2009
    Format: Hardcover
    Extent: 232 pages
    Size: 250 x 190 mm
    ISBN: 9781921401336
    Rights: World
    Category: Food and WineFrances AndrijichKate Lamont

    Kate Lamont

    Kate Lamont’s stunning new cookbook Wine and Food explores the fine art of wine and food matching. Drawing upon her experience as both a winemaker and chef, Kate takes readers through the basics of combining wines with gourmet but accessible meals.

    In a completely fresh approach, chapters are arranged according to wine flavours and textures, each featuring complementary recipes loved by Kate and ‘Lamonts’ customers.

    “Thankfully we have moved on from white wine/white meat and red wine/red meat as our guideline and are beginning to revel in the accessibility of fresh ingredients, the abundance of passionate information about how to cook simply and effectively everyday.” – Kate Lamont

    x $55.00 = $55.00

    Random Recipe

    Ingredients Homemade Cinnamon Rolls Directions

    Homemade Cinnamon Rolls

    Ingredients for the dough:
    ¾ cup (180 ml) milk, lukewarm
    2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
    ¼ cup (60g) unsalted butter, melted
    ¼ cup (50g) granulated sugar
    1 large egg
    3 cups (360g) all-purpose flour
    3/4 teaspoon salt
    * Or 13g fresh yeast, crumbled

    Ingredients for the cinnamon filling:
    1/4 cup (60g) butter, at room temperature
    2 Tablespoons (25g) granulated sugar
    1 Tablespoon cinnamon

    Ingredients for the glaze:
    1/2 cup (120g) confectioners’ sugar
    1 Tablespoon lemon juice or water

    Pour the yeast (or crumble, if using fresh yeast) in the bowl of an electric mixer and stir in a few Tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes. Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size. Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife. Place cinnamon rolls in a greased 9-inch (23 cm) round cake pan. Cover with a towel and let rise again for 30 minutes. Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional). Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting. For the frosting, mix confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!

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