August 30, 2019
The right crunchy snack in between sips of a
quaffable and complex wine can be just the
thing for an afternoon catching up with a dear
friend or paired with a lovely bowl of soup.
We made a classic Juniper Grissini from chef
Batali found in the Food & Wine Annual
Cookbook 2011 one winter day and we've
been making it ever since. While the original
Juniper component is great, we've modified it
time and time again picking our favorite
iteration and sharing it here. This recipe
celebrates the seldom used Pink Peppercorn.
Floral and aromatic, this peppercorn
compliments wines with subtle violet, rose
and rhubarb strawberry pie notes. This recipe
has straight forward flavors and lets the
simple spices shine making it a great bite to
enjoy with wine.