Lemon Vanilla Biscotti (with Ports, Sherries, Muscat and Roasted Grouse)

Lemon vanilla Biscotti! YUM

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Light, crunchy and mildly sweet, Lemon Vanilla Biscotti (see recipe below) was the perfect accompaniment to an evening of sampling Port Wines, Sherries, Madeira and Muscat.

Lesson 8 in the wine appreciation course we’ve been taking this summer focused on fortified wines – ruby Port, tawny Port, fino Sherry, Amontillado, Madeira and Muscat. We wanted something sweet but not overly so to finish an evening that began with roasted wild grouse, squash risotto, Brussels sprouts and the sweet wines.

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Baked three times, biscotti has a satisfying crunch. This lemon vanilla version could be drizzled with icing, but we enjoyed ours unadorned. 

Although served on a warm Alaskan June evening, the meal took us to visions of late fall evenings and Autumn-colored forests where wild grouse thrive. The grouse and the squash risotto (one of the best we’ve ever enjoyed) were courtesy of our friends Bix and Krystin at Alaskagraphy.

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