BellaOnline Forums Food and Wine Mexican Food Wine pairing for a homemade preserve?

Amy, I love your menu. It is inspired.
One of my classmates is hosting a wine tasting, and I've been assigned crackers/dip. I'm planning to make at least one of your recipes to pair with a certain type of wine. I'm thinking the squash taquitos with avacado puree sounds most manageable for a party where most people will be standing.
Alternately, or additionally, I may make your mango-chipotle salsa. Did you make that this summer? I remember a salsa you made that I couldn't stop eating. Maybe that was it?
I also have some pluot eucalyptus jam I made last week. I reread your essay at hungryhungryhipster.com before starting. (My favorite part is when the peaches sploosh.) I'm thinking about bringing a jar of that to spread on crackers for the party as well. It has a strong honey taste. Does the book have any suggestions about pairings with jam/pluots/honey?

What a lovely compliment, Kelly! And what great questions. I made tomatillo-avocado salsa and mango pico de gallo this summer. The mango pico recipe is part of the chicken tostadas recipes, so you'll find that under poultry.

What to Drink with What you Eat recommends ice wine, Riesling, and orange Muscat with honey. I bet the orange Muscat would go really well with the fruity honey flavor of the jam.