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Wine Pairing Tips for the Holidays

By Heather Jumah

I maintain that there is no “right” or “wrong” when deciding which wine to drink, I believe you should drink what you enjoy and not follow any rules.? However, when you pair the right wine with the right food in some cases it can make a mundane meal, magnificent.? And while we all enjoy our standard fare during the holiday season, pairing the perfect wine with a holiday feast can make your meal divine.? So here some “suggestions” for pairing the perfect wine with your holiday menu.


  • Pinot Noir
  • Full-bodied Sauvignon Blanc
  • Beaujolais


  • Voigner
  • Syrah

Roast Beef

  • Bordeaux
  • Robust Cabernet Sauvignon


  • Pinot Bianco
  • Pinot Grigio
  • White Bordeaux
  • Muscadet
  • Vernaccia


  • Cream Sherry
  • Ports
  • Sauterne
  • Late Harvest Sauvignon Blanc
  • Madeira

Happy Holidays!

Lobster Medallions with Lemon Butter Sauce

By Heather Jumah

Lobster Medallions:

1-1.5 pound Lobster Tail, thaw if frozen

1 cup of dry vermouth

3 cups of water.

Add the vermouth and water to a steamer, bring to a low boil.? Add the lobster tail in the shell and steam 20 minutes.? Remove the lobster meat from the shell and slice into 1/4 inch thick medallions.? Place on? warmed plates, fanning out the medallions, drizzle with lemon butter sauce and serve immediately.? Serves 4.

Lemon Butter Sauce:

4 oz.? dry white wine

1 medium lemon, quartered, seeded?and chopped

1/2 tablespoon minced shallots

1/4 cup heavy cream

1?stick unsalted butter, cut into pieces

1/4?teaspoon kosher salt

1 tablespoon?minced fresh parsley leaves

Heat the white wine, lemon?and shallots?in a medium non-reactive saucepan over medium heat.? Bring to a boil.? Reduce heat to medium low?and simmer until?reduced by one-half, about 20 minutes, stirring occasionally and mashing the lemons with the back of a spoon to break up into pieces Add the cream and?simmer until reduced by half, about 3-4 minutes.

Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is completely incorporated and the sauce coats the back of a spoon.? Remove?the pan from the heat periodically to prevent the sauce from getting too hot and breaking.?Season the salt and whisk to blend.

Remove from the heat and strain, pressing down with the whisk, through a fine mesh strainer, into a small bowl, taste to correct seasoning.?Stir in the parsley and drizzle lightly over the lobster medallions.

Simply Sensational Cheese Straws

Wow your guests with these tasty delights.? Cheese straws?are very simple to make using frozen puff pastry from the grocery store.? They make an elegant appetizer presentation when you stand them in a decorative glass.

I box (2 sheets) frozen puff pastry, defrosted in your refrigerator

1 egg, beaten?with 1 Tbsp. of water, in a shallow bowl

3/4 cup freshly grated Parmesan Cheese

3/4 cup finely grated Gruyere Cheese

2 tsp. Kosher Salt

2 grinds?of fresh black pepper

Preheat the oven to 375 degrees.

Combine both cheeses, salt and pepper in a mixing bowl.? Roll out one sheet of puff pastry on a lightly floured cutting board.? Brush the surface of?the pastry lightly with the egg.? Sprinkle half of the cheese mixture evenly over the puff pastry.? Using a rolling pin lightly roll the cheese mixture into the pastry.? Cut the pastry crosswise into 12 strips.? Twist each entire strip then place on a baking sheet.? Repeat the process with the remaining pastry and ingredients.

Bake for 10-12 minutes until lightly brown and puffy, turn each straw and bake another 2-3 minutes, do not overbake.? Serve at room temperature.? Makes 24 cheese straws.