Why it Works:
Frosted Winter & Pine's fresh, resinous notes create a sophisticated woodland atmosphere that pairs beautifully with bright, effervescent drinks. The crisp acidity and subtle fruit notes complement without overwhelming. Add truffle dishes to complete the experience - their earthy, forest-floor qualities naturally echo the pine fragrance while providing a rich contrast to bubbly beverages.
Drink Selections: Blanc de Blancs Sparkling Wine or Classic Gin & Tonic
Specific Suggestion: Schramsberg Blanc de Blancs Vintage, 2020
Dinner: Truffle Mac 'n Cheese
Ingredients:
1 (16 ounce) package cavatappi (corkscrew macaroni)
6 tablespoons butter (grass-fed is preferred)
½ cup all-purpose flour (organic is preferred)
5 ½ cups whole milk, divided
2 ½ cups shredded smoked Gouda cheese
2 cups shredded sharp Cheddar cheese
1 ½ cups shredded Swiss cheese
1 ½ cups grated Parmesan cheese, divided
½ cup dry bread crumbs (sourdough is best!)
1 tablespoon truffle oil
Steps:
Preheat the oven to 350 degrees, and grease a 9x13-inch baking dish (you can use the butter wrapper!)
Bring a pot of lightly salted water to a boil. Cook the pasta in the boiling water, stirring occasionally, until al dente (about 8 minutes). Drain the pasta well.
While the pasta is cooking, melt butter in a large pot over medium-low heat. Whisk flour into melted butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk in 2 cups milk until smooth. Stir in remaining milk, increase the heat to medium-high, and cook, whisking constantly, until thick and almost boiling, 5 to 10 minutes.
Add the full amounts of: Swiss, Gouda, Cheddar and 1 cup of Parmesan; melt the cheese together until smooth like a sauce. Fold in the cooked & drained pasta until fully coated (Schitt's Creek fans, this is for you!). Pour the cheesy/ noodle mixture into the buttered baking dish.
Stir the remaining 1/2 cup Parmesan cheese and bread crumbs together in a small bowl and sprinkle it over the cheesy noodle mixture, then drizzle truffle oil over top (a little goes a long way - but up to you!)
Bake until the sauce is bubbling and the topping has caramelized to a golden/ caramel color, about 30 minutes. Let it rest for 12 minutes before serving.
Dessert:
Ingredients:
1. For the Pine Nut Crust:
1 cup all-purpose flour
¾ cup toasted pine nuts, finely ground
¼ cup powdered sugar
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice water
For the Chocolate Filling:
12 ounces high-quality dark chocolate (70% cocoa), chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 large eggs
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon sea salt
Instructions:
1. For the Pine Nut Crust:
- Toast pine nuts until golden and fragrant, let cool completely
- Grind pine nuts in food processor until fine (but not paste)
- Add flour, sugar, and salt, pulse to combine
- Add cold butter and pulse until mixture resembles coarse crumbs
- Add egg yolk and 2 tablespoons ice water, pulse until dough comes together
- Form into a disk, wrap in plastic, chill 1 hour
2. Blind Bake:
- Roll dough, fit into 9-inch tart pan
- Freeze 15 minutes
- Line with parchment, fill with pie weights
- Bake at 375°F for 20 minutes
- Remove weights, bake 5-10 more minutes until golden
- Cool completely
3. For the Filling:
- Heat cream until just simmering
- Pour over chopped chocolate, let stand 5 minutes
- Stir until smooth, add butter
- Whisk eggs, sugar, vanilla, and salt in separate bowl
- Slowly stir chocolate mixture into egg mixture
- Fold in ½ cup toasted pine nuts
4. Assembly:
- Pour filling into cooled crust
- Sprinkle remaining pine nuts on top
- Bake at 325°F for 25-30 minutes until edges are set but center still jiggles slightly
- Cool completely at room temperature
- Chill at least 2 hours before serving
