Grape & Grain

Crispy Rice Pancakes

Caviar, coconut crème fraiche and furikake
Serves four.

FOR THE CRÈME FRAICHE
2 cups coconut milk
1 tablespoon yogurt starter powder
¼ cup crème fraiche

FOR THE FURIKAKE
½ teaspoon soy sauce
½ teaspoon toasted and finely chopped kombu
½ cup bonito flakes
¾ teaspoon toasted white sesame seeds
1 tablespoon crispy fried jasmine rice
1 sheet nori, finely chopped
1 teaspoon finely minced chives

FOR THE RICE PANCAKES
2 cups cooked new crop sushi rice
1¼ cups rice milk
1 package (2¼ teaspoons) instant yeast
1 cup rice flour
Canola oil

TO SERVE
4 ounces golden osetra caviar

To make the crème fraiche: In a small bowl, mix one tablespoon of the coconut milk with the yogurt starter powder. In a medium saucepan over medium heat, heat the remaining coconut milk to 180°F. Allow to cool to 108°F. Add the starter slurry, cover with cheesecloth and let sit for 10 hours in a warm area. Combine with the crème fraiche and chill. 

To make the furikake: In a sauté pan over low heat, combine the soy sauce, kombu and half the bonito flakes. Heat until all the liquid is gone. Allow to cool. Stir in the sesame seeds, fried rice, chopped nori, chives and the remaining bonito flakes.

To make the rice pancakes: In a medium bowl, combine the cooked rice, rice milk, yeast and rice flour. Allow to rest for 45 minutes. Heat the oil in a pan over medium heat. Pour about 2 tablespoons of the pancake mixture into the hot pan. Allow to brown on both sides and keep warm. Repeat with the remaining batter.

SERVING INSTRUCTIONS
Place the coconut crème fraiche in a ramekin and top with the furikake. Place the caviar on ice and serve alongside the warm pancakes. 

PAIRING NOTES
“The interaction between all the elements in the dish with the Krug Grande Cuvée results in a refreshed palate. The Champagne enhances the salinity of the recipe, while the crème fraiche topped with crispy rice furikake adds a creamy, oceanic element.”—Nina Compton

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Recipe by Nina Compton

Creamy Rice
and Crispy Chicken

Brown rice, crispy chicken skin, shiitake mushrooms and parsley
Serves two.  

4 baked chicken thighs
½ cup canola oil
½ cup flat-leaf parsley leaves
2 cups reduced chicken stock
¼ cup dried cherries, chopped
1 cup whole grain brown rice (Koda Farms Kokuho Rose, for example), cooked per instructions on the package
3½ tablespoons fromage blanc
3½ ounces shiitake mushroom caps, grilled and sliced
2 tablespoons furikake  

Remove the chicken skin from the baked thighs and reserve. Shred the chicken, set it aside and keep warm. 

Heat the canola oil in a small pan and quickly fry the parsley leaves until crisp. Drain the fried parsley on paper towels. In a small pan over medium heat, cook 1 cup of the reduced chicken stock and the dried cherries until the liquid is reduced by half. 

In a saucepan over medium heat, combine the cooked rice, fromage blanc and the remaining cup of chicken stock. Stir continuously to warm and create a creamy rice mixture—about three minutes.

SERVING INSTRUCTIONS
Divide the shredded chicken, mushrooms and creamy rice mixture between two warmed bowls and drizzle with the reduced chicken stock and cherries. Top with the crispy chicken skin, furikake and crispy parsley. 

PAIRING NOTES
“I wanted to create a savory recipe using ‘at home’ ingredients that would bring a level of unexpected depth and flavor to match the Krug Rosé 26ème Édition. Richness comes from the fromage blanc and the reduced chicken stock, saltiness from the crispy skin and a touch of smokiness from the grilled shiitake.”—Justin Cogley

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Recipe by Justin Cogley