Perfect Pairings: Dr. Konstantine Frank, Dry Riesling, 2009, FInger Lakes, NewYork, 3515643

Flammekueche

1 box of frozen puff pastry*
Fromage Blanc (see preparation below)
Cornmeal
Olive oil
1/4 lb. bacon
1 small yellow or white onion, thinly sliced.

for the fromage blanc:
3/4 cup ricotta chese
3 tbsp. plain yogurt
pinch of salt
1 egg
1 tbsp. all-purpose flour
1/3 cup grated Gruyere cheese

1. Preheat oven to 425 degrees.

2. To make the Fromage Blanc, blend the ricotta cheese, yogurt, Gruyere and salt for 30 seconds in a blender. Chill for at least 2 hours in a covered dish. Whisk the Fromage Blanc with the egg and flour.

3. Saute bacon in olive oil until browned. Remove bacon, drain on paper towels, cool, and break into small pieces.

4. Add onion slices to remaining oil and fry until soft. Drain on paper towels.

5. Preheat a pizza stone or heavy baking sheet for 10 minutes and dust with cornmeal. Lay the puff pastry on pizza stone or baking sheet. Spread Fromage Blanc mixture to within 3/4 inch from the edge. Top with onion slices and bacon pieces. Brush the edge of the dough with water.

6. Bake in 425 degree oven until golden brown (15 to 20 minutes). Serve hot.

* If you have a favorite recipe for puff pastry, it'll work fine here.







					Flammekueche 1 box of frozen puff pastry* Fromage Blanc (see preparation below) Cornmeal Olive oil 1/4 lb. bacon 1 small yellow or white onion, thinly sliced. for the fromage blanc: 3/4 cup ricotta chese 3 tbsp. plain yogurt pinch of salt 1 egg 1 tbsp. all-purpose flour 1/3 cup grated Gruyere cheese 1. Preheat oven to 425 degrees. 2. To make the Fromage Blanc, blend the ricotta cheese, yogurt, Gruyere and salt for 30 seconds in a blender. Chill for at least 2 hours in a covered dish. Whisk the Fromage Blanc with the egg and flour. 3. Saute bacon in olive oil until browned. Remove bacon, drain on paper towels, cool, and break into small pieces. 4. Add onion slices to remaining oil and fry until soft. Drain on paper towels. 5. Preheat a pizza stone or heavy baking sheet for 10 minutes and dust with cornmeal. Lay the puff pastry on pizza stone or baking sheet. Spread Fromage Blanc mixture to within 3/4 inch from the edge. Top with onion slices and bacon pieces. Brush the edge of the dough with water. 6. Bake in 425 degree oven until golden brown (15 to 20 minutes). Serve hot. * If you have a favorite recipe for puff pastry, it'll work fine here.



	Dr. Konstantine Frank • Dry Riesling • 2008 • Finger Lakes, New York • 3515643 Grape: Riesling 51%, Chardonnay 49% appearance - bright, clear color : medium yellow aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - defined oak - fruit - pear earth - mineral, hay body - medium-light alcohol - 12% tannins - additional notes - remove from refrigerator and allow to warm for 15 minutes before serving.				• Granted, the west coast produces some of the nation's, if not the world's best wines. But you might be surprised to learn that after California, the second largest wine producing state is New York. The Finger Lakes region of New York is producing a Riesling that is making even the Germans take note. The cold climate and steep terrain surrounding the lakes are very similar to the Mosel Valley in Germany.