Nivole is a fun little wine! Love it. Never thought of it as a starter wine before. I wonder if a late Harvest Furmint would pair better or not.

qotd — icebox cake!

Liked the show. Way to mix it up!

qotd: Port, roquefort cheese, green grapes, and figs. Not bad, huh?

Cheesecake all the way!

QOTD: A big slice of good, dense New York style cheesecake.

leon washington for president
QOTD: well I have to say that my favorite dessert was cheesecake, but one day my mom’s friend made our family pound cake and I have NEVER to this day have had a better taste in my mouth BY FAR

leon washington for president
QOTD: well I have to say that my favorite dessert was cheesecake, but one day my mom’s friend made our family pound cake and I have NEVER to this day have had a better taste in my mouth BY FAR

Like the cheese plate first (anything blue) with toasted pecans, then something chocolate (tiramisu, Mom’s chocalate pecan pie, B&J’s NY Superfudge Chunk). I din’t know anyone ever ate Gingerbread Houses.

nice!
QoTd
Bananas Foster, tiramisu, pie, Italian cream cake,chocolate cake. Most times it’s just a glass of wine after dinner.

I have to see a Jets game someday.
I can’t figure out when you grow a beard – when the Jets win or when they lose.
Blueberries are my favorite fruit; I don’t think you can ever duplicate that fresh blueberry taste. Mangoes are good too but I’m allergic to the skin – very unpleasant results on the lips.
My favorite dessert is apple dumplings. I recently went to a restaurant that had apple dumplings on the dessert menu and I ordered it but it wasn’t actually apple dumplings it was like an apple fritter with what they said was a calvados sauce over it (but I think that calvados is really way too expensive for this restaurant) and I was seriously miffed. the apples have to be enveloped in a really nice crust and swimming in apple dumpling sauce that has soaked into the crust and liquors should really not be a part of it unless very unobtrusively.
How much is the wine of the month and is shipping free?

QOTD: I usually avoid desert, but if i have something, i love a good brownie.

Question for GV-
Have you done wine pairings with Cajun food or Caribbean food?

QOTD: Cheesecake!!

QOTD: Cheesecake!!

Maybe the key thing is for you to NOT go to the Game, Gary?? As lifetime Gang Green fans (had season tkts back in the Shea Days) we’re wondering if you not being at the game helped… gasp! … you’re not jinxing our boys, are you??

QOTD: repeat after me… HOT FUDGE SUNDAE. HD Vanilla Ice Cream, Hot FUDGE so warm it starts to melt the ice cream on contact, and a few walnuts in syrup on top. Maybe even a cherry.

We’re also devotees of the creme brule… but wondering if the 2005 Chateau Rabaud Promis with it’s brule nose and sensibility may be too much for that particular dessert, though…

Thanks for a super show!

Hey G, nice show…..love that ginger bread house

QOTD….sticky date pudding with cream, goes great with a Williams Selyem 2000 late harvest muscat.

Grape nut custard, warmed up. Nice show love the desert wines.

Flan or Creme Brulee for me though great vanilla ice cream with Pedro Ximenez on it is also fun.
I really can’t imagine drinking any wine and nibbling on a gingerbread house though I have never bought one in the first place.

QOTD: Mom’s apple pie or a scoop of Baskin-Robbins ice cream (cherries jubilee or mint chip)

QOTD: a cheese course instead of dessert.

QOTD: a cheese course instead of dessert.

Thanks for featuring our gingerbread houses on your show today, Gary! It was so much fun to watch.

The small house you had retails for 36.99 and can be shipped throughout the US.

QOTD: Ben & Jerry?s Cherry Garcia

QOTD: I was not much of a dessert person for a large portion of my life, but after delving in to the gorgeous culinary scene where I live in Santa Fe, NM, I discovered the most decadent dessert, a white chocolate mousse cake by Lisa Graf of the now closed Cafe San Estevan. Absolutely jaw dropping fantasticness…Kampai!

My wife is one heck of a good cook, so any meal/desert that she come up with is bound to be a hit.
Tonight she served sliced peaches, that we put up this past summer, served under a dumpling-like lite cake. All under a touch of warmed vanilla Silk.
Very lite, almost no calories, and healthy.
While I’m not altogether sure of the gingerbread house, the Rabaud sounds like something I will seek out. (At that price point, I would be a fool not to).

Oh I don’t know….Maybe a hot caramel sundae or homemade blackberry pie ala mode or something intensely chocolate or gelato affogato or maybe a freshly made pecan pie…Homemade peach cobbler with cream? Flan is nice. Gingerbread with a lemon glaze is good…