We hope your taste buds are ready for some deliciousness, Miamians and friends! With three tasting events you can enjoy during virtual #MUAlumniWeekend June 10-12, we asked our presenters to share their favorite food pairings with you. And, let’s say that these recipes are just as delicious as they look!
While we may not have a “jump to recipe” button, we’re jumping right into these tried-and-true dishes that you can make ahead of each #MUAlumniWeekend tasting event and enjoy right from the comfort of your own home!
Charcuterie board: Pair with Jack Keegan’s preferred wines
Say cheese (and wine)! While our minds may go straight to cheese, did you know that charcuterie is actually a French term? It’s a way of cooking dedicated to prepared meats. This includes ham, sausage, confit, pâtés and our favorite—bacon!
While meat and cheese may be the stars of your board, there are so many other items you can add to make your board look perfect for that #MUAlumniWeekend wine tasting Instagram photo. We thought a nice summer board would be a treat. Take a look at what we used here to get inspired.
Grocery supplies needed:
- triple creme brie
- North Sea cheese
- brugge comtesse
- pepper jack
- thyme (for decoration)
- strawberry rhubarb preserves
- bagel chips
Our advice? Charcuterie is an art. Get your board out and get those creative juices flowing.
Kniddelen or Gromperekichelcher: Pair with MUDEC Bofferding Beer Tasting
Get an authentic taste of Europe with Kniddelen and Gromperekichelcher, that come highly recommended by our Miami University Dolibois European Center (MUDEC) alumni board who are hosting #MUAlumniWeekend Bofferding Beer Tasting on June 12. The two recipes will complement your Bofferding Beer oh-so perfectly! So, you might be wondering … what are Kniddelen and Gromperekichelcher?
Gromperekichelcher are simply potato pancakes and are a deep-fried treat that are typically enjoyed during Luxembourg’s annual funfair event, Schueberfouer, that lasts for three weeks and attracts nearly 2 million visitors each year!
A preferred recipe suggested by our Miami Luxembourg alumni is Anne’s Kitchen Luxembourgish Gromperekichelcher. But, today, we’re going to teach you how to make kniddelen.
Kniddelen are floury, doughy, boiled dumplings—and are very delicious! The kniddelen recipe below is a printed recipe that MUDEC alumni were welcomed with during their time in Luxembourg.
Grocery supplies needed:
- 3 cups flours
- 1 tbsp salt
- 3 eggs
- ¼ cup butter
- strips of smoked bacon
- Boil water and add enough of salt!
- Sieve the flour into a deep bowl. Make a well in the flour, and add the eggs and tablespoon of salt.
- Beat in the eggs and salt, while slowly add enough milk to make a thick batter. It should stick to the spoon when you pull it out.
- Start dropping the dough into the boiling water by teaspoonfuls. They will sink; when they rise, they’re done. (about 3-4 minutes)
- While the kniddelen are cooking, fry or grill the smoked bacon. Drain and chop well. Melt the butter.
- When all the kniddelen are made, take them out of the warm water, drain them briefly and mix the bacon with them. Pour melted butter over the top. Serve and enjoy!
Ceviche: Pair with Taste of Peru Pisco Sour
Seafood makes many of us happier than a seagull with a French fry.
Ceviche (or also commonly known as cebiche), is a perfect pairing for #MUAlumniWeekend’s Taste of Peru event. The national dish of Peru is made up of fresh, raw fish. The fish is cured in fresh citrus juices (lemon or lime). Common spices include chili peppers and ají. But, you can pair with other seasonings, too! We’ve whipped up this fun recipe to share with you today! Note: While traditional ceviche is served raw, we prefer to buy cooked shrimp at our local seafood department.
Grocery supplies needed:
- 1-pound cooked medium shrimp, peeled and deveined
- 1/4 cup freshly squeezed lime juice
- 2 medium chopped tomatoes
- 1/4 small red onion, finely chopped
- 2 tbs. hot sauce (or 1 tbs. if you don’t like too much heat!)
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt (or to taste)
- 1 avocado, chopped
- Olive oil and toasted baguette slices for dipping (optional)
- First, get out your shrimp, which should be chilled.
- Drain and rinse off the shrimp. Chop each shrimp in half.
- Add the shrimp into a large serving bowl and combine all other ingredients except avocado.
- Refrigerate 1-2 hrs.
- Remove from refrigerator once all ingredients have had time to chill.
- Chop up avocado and combine into your ceviche. Ready to serve!
- Warm a pan on medium heat, adding a layer of olive oil to cover bottom.
- Cut six slices of baguette and place in pan and let each side toast 1-2 minutes or until golden brown.
- Plate, top baguette with a spoonful of ceviche and enjoy!
So, whether you’re joining Professor Emeritus Jack Keegan for our #MUAlumniWeekend Wine Tasting Kickoff, MUDEC alumni to learn about Luxembourg’s favorite beer, or Jacqueline Rioja Velarde, associate director of Miami’s Center for American and World Cultures, for a demonstration on how to make the famous Peruvian Pisco Sour drink, we hope these dishes will fulfill your appetite!
Did we get your stomach’s attention? What will you be making?