Wine Dinner Extra: Jeraboam Night: Vietnamese Summer Rolls with Peanut Dipping Sauce

Vietnamese Summer Rolls with Peanut Dipping Sauce

John and Monique
Adapted from: Into the Vietnamese Kitchen

Ingredients

Rice Paper Wrappers
Rice Stick Noodles
Carrots, peeled and julienned
Cucumber, julienned
Fresh Mint leaves
Fresh Basil leaves
Fresh Cilantro, roughly chopped
Butter Lettuce Leaves

Sauce Ingredients:
1 Tablespoon Peanut Oil
1 Tablespoon minced Garlic
1/2- 1 Teaspoon Red Chile Flakes
2 Teaspoons Tomato Paste
1 Cup Water
1/4 Cup Peanut Butter
1/2 Cup Hoisin Sauce
1 Tablespoon Fish Sauce
1 1/2 Teaspoons Cornstarch dissolved in a little Water
Roasted Peanuts, Chopped
Toasted Sesame Seeds

Directions

Place rice stick noodles in heatproof bowl. Pour water brought to a boil over them. Let stand for 5-6 minutes, until noodles are tender. Drain noodles and rinse with cold water.

Lay out ingredients assembly line style starting with rice paper wrappers.
Pour almost boiling hot water in a dish that will fit the rice paper wrappers (I use a pie plate). Place one rice paper wrapper in the water, swirl around a little till the wrapper is pliable. Take the wrapper out of the water and place on your work surface.

On the bottom third of the wrapper place a lettuce leaf (or part of one depending on the size of the lettuce leaf). Top with some rice noodles, carrot sticks, cucumber, and herbs to taste. 

Roll burrito style - bring up bottom of wrapper over fillings, fold in sides, continue rolling into cylinder shape.

For the sauce:
Heat oil in small saucepan over medium high. Add Garlic and Red Chile Flakes. Once fragrant add Tomato Paste. Cook for 1 minute. Add 1 cup of water.

Stir in Peanut Butter. Once incorporated add Hoisin Sauce and Fish Sauce. When mixture comes to a boil, add in Cornstarch and water mixture. Bring back to a boil and stir for 1 minute. 

Remove from heat, let cool. Top with chopped peanuts and sesame seeds. 

Tour of Mexico Dinner

Fiesta de la "Gira por México"

                   (“Tour of Mexico” Fiesta) 

Viernes, 25 de febrero de 2012 (Saturday, February 25, 2012)

6:00pm

Casa Monique and John

Antojitos (Appetizers):

Barra de Taco con Acompañamientos (Taco Bar with Accompaniments)

Tacos de lengua de ternera (Beef Tongue Tacos) from Sonora

Carnitas de cerdo (Pork Carnitas) from Central Mexico

Mariscos Frios con Sabor Veracruzano (Chilled Shrimp and Crab a la Veracruzano) from Veracruz

Tacos de Acelgas Guisadas con Crema (Tacos of Creamy Braised Chard, Potatoes, and Poblanos) from Jalisco

Servido con (Served with):

Tortillas harina y maíz (Tortillas flour and corn)

Diversas Salsas y Pico de Gallo (Assorted salsas and Pico de Gallo)

Cebollas Encurtidas Yucatecas (Yucatecan pickled onions) from Yucatan

Jalapeños en Escabeche (Pickled jalapenos)

Queso Fresco Mexicano (Mexican fresh cheese) from Oaxaca

Queso Ano (Cotija) from border of Michoacan and Jalisco

Guacamole (Guacamole) from Central Mexico

And… Cilantro (Cilantro) and Lechuga y repollo (Lettuce and cabbage)

Asignación de vino (Wine Assignment):

      Mark and Dorte: Grilled Smoky Grapefruit Margarita

      Dale and Jean: Blue Lagoon

Limpiador de paladar (Palate Cleanser):

Agua de Jamaica (Crimson “Jamaica” Flower Cooler)

    Alambritos de Jicama, Pepino y Fruta con chile y limon (Spicy Jicama, Cucumber, and Fruit Skewers)

Plato principal (Main Course):

·       Pollo Asado en Mole Rojo Clásico (Lacquered Chicken in Classic Red Mole) from Oaxaca/Puebla

Arroz a la Mexicano (Mexican Rice)

Pozole Rojo (Red Posole) from Central Mexico

Frijoles Borrachos (Drunken Beans) from Nuevo Leon

Asignación de vino (Wine Assignment):

      Mark and Dorte: Jeff Runquist 2009 Barbera

      Doug and Peggy: Ontanon Rioja Reserva 2004

Postre (Dessert):

Pastel de Tres Leches (Three Milk Cake)

Asignación de vino (Wine Assignment):

      Dale and Jean: Pasek Cellars Arabica Dessert Wine

      Doug and Peggy: Dunham Cellars 2009 Late Harvest Reisling

Wine Dinner Extra: Liqueur Tasting: Thai Coconut Rice Pudding with Mango

Thai Coconut Rice Pudding with Mango

Adapted from: about.com thai food

Ingredients

1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores)

1 ¾ cup water, divided

4 Tbsp. brown sugar

1/4 tsp. salt

1 can (14 oz) coconut milk

1-2 ripe mangos, cut into bite-size pieces

1 cup coconut, toasted

Directions

Put the rice and 1 cup water in a rice cooker. Soak for at least 1 hour, up to 4.

Do not drain the rice. Add 3/4 cup (more) water, plus 1/4 can (about) coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice. Turn on rice cooker to cook rice.

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.

Taste-test the sauce for sweetness, adding more sugar if desired.

To assemble, place a few 'mounds' of sticky rice in each serving bowl. Spoon sauce around the spoonfuls of rice. Top with slices of the mango. Garnish with toasted coconut.

Liqueur:

Orchid Mango Liqueur

Holiday Bites

Hosts: Mark and Dorte
Food: John and Monique
Desserts: Peggy and Jean


First Bites:

·         Dips (we’ll provide crostini and apple slices for dipping)

o   Roasted Beet dip with goat cheese and pistachios

o   Hot Artichoke and Spinach dip

·         Assorted spiced nuts and roasted chickpeas

·         Wines:

o   Mark and Dorte

o   Jean and Dale

Salad Bites:

·         Caprese skewers (tomato, basil, mozzarella)

·         Fennel, orange, prosciutto Salad Cups

·         Wine:

o   Monique and John

Soup Shooters:

·         Dungeness Crab Bisque

·         Wine:

o   Doug and Peggy

Dinner (Surf ‘n Turf) Bites:

·         Cognac Shrimp - wrapped in bacon (because it wouldn’t be us without something shrimp and bacony J)

·         Steak with martini butter, cocktail Onions, and caperberries

·         Sweet Potato disks with crème fraiche and caviar

·         Mixed Asian pickled vegetables (cauliflower, red pepper, and carrot)

·         Wines:                

o   Mark and Dorte

o   Doug and Peggy

Dessert Bites:

·         Jean and Peggy: we’re going to take you up on your offer – would you be in charge of the dessert bites please?

·         Wine:                  

o   Jean and Dale

Oktoberfest: Stout Ice Cream Floats

Ingredients

Cake:

Good quality vanilla ice cream

Assorted Stout beers

Directions

Let ice cream soften for 10ish minutes prior to making floats.

Scoop vanilla ice cream in a glass. Pour (slowly) stout over ice cream to fill glass.

Serve with a straw and spoon.

Notes:

We had a few stouts to choose from – Guinness, a Coffee stout, a Crème Brulee stout. All were delicious.

The Verdict

Monique: Really good – a definite keeper.

Oktoberfest: Chocolate Stout Cake

From epicurious

Ingredients

Cake:

3 ounces unsweetened chocolate, chopped

2 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

14 tablespoons (1 3/4 sticks) salted butter, room temperature

1 1/4 cups plus 3 tablespoons sugar

3 large eggs, separated

3/4 cup chocolate stout, regular stout, or porter

2/3 cup freshly brewed strong coffee

Frosting:

1 pound bittersweet chocolate (54% to 60% cacao), chopped

2 cups heavy whipping cream

1 teaspoon instant espresso powder

Directions

For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment.

Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

For frosting:
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).

Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Notes:

We used a coffee stout in the recipe, which was delicious.

The Verdict

Monique: Personally, I LOVED this cake. I think I finished the leftovers in 2 days. 

Oktoberfest: Gruyere and Ham Pretzel Bites

Adapted from epicurious

Ingredients

1 1/2 teaspoons active dry yeast

2 tablespoons plus 1 teaspoon packed light brown sugar, divided

1/4 cup warm water (110-115°F)

1 cup warm milk (110-115°F)

2 1/2 to 3 cups all-purpose flour

1/2 cup finely chopped country ham (3 oz; preferably Newsom’s or Benton’s), divided

1/3 cup finely chopped gruyere, divided

6 cups water

4 teaspoons baking soda

1/2 cup Dijon mustard

1 tablespoon mild honey

1/2 stick unsalted butter, melted

1 to 2 tablespoons pretzel salt or coarse salt

Directions

Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn’t foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bring water (6 cups) to a boil in a 4-to 5-quart saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).

Meanwhile, stir together mustard and honey.

Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with honey mustard for dipping.

Oktoberfest

Hosts: John and Monique

Appetizers

Bratwurst Bites

Soft Ham and Gruyere Pretzel Bites with Assorted Dipping Sauces

–   Assignment: Dale and Jean

–   Assignment: Mark and Dorte

Salad

Romaine Salad with Pickled Cucumbers and Red Cabbage

–   Assignment: Doug and Peggy

Main Dish

Hasenpfeffer (Peppery Rabbit Stew)

Onion and Bacon Tarts

German Style Fried Potatoes

Sugared Carrots

–   Assignment: Doug and Peggy

–   Assignment: Mark and Dorte

Dessert

Chocolate Stout Cake with Chocolate Frosting

Stout Ice Cream Floats

–   Assignment: Dale and Jean

Cake Dinner

Hosts: John and Monique

Appetizers:

            Pate Cake with Black Mission Figs and Walnuts

            Sun Dried Tomato Pesto and Fresh Chevre Torte

            Wines: Jean and Dale

                        Dorte and Mark

Salad:

            Salad with Mini-Blue Cheese Cake and Port Reduction

            Wines: Peggy and Doug

Main Course:

            Trio of ‘cakes’

*Smoked Shrimp Cakes with Roasted Corn and Poblano Relish and Cilantro Vinaigrette

*Etta’s Dungeness Crab Cakes with Spicy Remoulade Sauce and Green Cocktail Sauce

*Chayote Succotash Cakes

Sweet Potato Gratin

            Wines: Jean and Dale

                        Peggy and Doug

Dessert:

            Individual Lady Baltimore Toasted Coconut Layer Cakes

            Wines: Dorte and Mark

Below is the recipe….some notes:

1.       I used Madeira for the wine to soak the figs in; I quartered them before putting them in the wine (I see I was supposed to do that after – ooops); also I didn’t bother draining them after.

2.       The first time we made this we used the full amount of butter – it was extremely buttery – almost too much so (for us)…when we made it the second time (for Sat) we cut down to 1 ¼ sticks of butter.

Chicken Liver Pâté with Figs and Walnuts

 Bon Appétit | September 1999

Yield: Makes 10 to 12 servings Nonstick vegetable oil spray 1 pound chicken livers, trimmed 1 cup canned low-salt chicken broth 1 small onion, thinly sliced cup (2 sticks) unsalted butter, room temperature 1 tablespoon Cognac 1 1/4 teaspoons salt 1 cup dry red wine 3/4 cup dried black Mission figs 1/2 cup chopped toasted walnuts Fresh chives (for garnish) Red leaf lettuce (for garnish) 1 French-bread baguette, sliced, toasted

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.

Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.)

Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.

Japanese Dinner

Hosts: John and Monique

Appetizers:
Sushi Plate
.          Spicy Tuna and Cucumber Sushi Roll
        Food network - Emeril's Inside Out Spicy Tuna Roll with Special
Sauce
        We sprinkled with flying fish roe once cut.
.          Smoked Salmon and Jicama Maki Sushi Roll (no raw fish)
        This wound up not really being the recipe but instead smoked
salmon, cream cheese, scallions, and cucumber. Once cut we sprinkled
with white and black sesame seeds.
.          California Sushi Roll (crab meat, avocado, cucumber - no raw
fish)
        Not really a recipe either, just the cooked crab, avocado,
cucumber, and scallions. Sprinkled with black sesame seeds once cut.
.          Salmon Nigiri

        Served with pickled ginger and a mix of soy sauce and wasabi.

            Wine: Dale and Jean
                Ohyama "Ginsuika" Sake Junmai Ginjo
                2006 Singing Gruner Veltliner Laurenz and Sophie
Salad:
     Tempura Shrimp and Vegetables with Yuzu-Sweet Onion Salad
             Wine: Doug and Peggy
                2006 Coteaux du Languedoc    Hugues Beaulieu
Soup
 
Food network - Hearty Shiitake Mushroom and Miso Soup

        Wine: Mark and Dorte
                2006 Gisborne Unoaked Chardonnay  Coopers Creek
(I
was very impressed with this one - first time trying an unoaked
chardonnay for me)

Main Course:
     Rice Paper Wrapped Halibut with Shallot and Soy Sauce
     Braised Baby Bok Choy
     Wine: Dale and Jean
               Doug and Peggy
 2005 McLaren Vale The Hermit Crab Viognier
Marsanne (cold wet pebbles anyone?)
                        2205 Pinot Noir Bourgogne Louis Jadot

Dessert:
     Assorted Tropical Sorbets (Lychee and Mango)
     Coconut Rice Pudding
     Wine: Mark and Dorte
  2004 Schramsbert Cremant Sparkling Wine        (the "champagne"
with the good pedigree)

Haddock Steaks in Rice Paper with Shallot-and-Soy Sauce

Fish packages

4 Vietnamese rice paper disks (each 8 ½ inches in diameter)

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon finely chopped fresh tarragon

4 haddock steaks, each 3-4 inches across and 1 inch thick (about 7 ounces each)

            (note – we have used halibut and sea bass instead)

Shallot and Soy Sauce

            3 tablespoons peeled and finely chopped shallots

            2 tablespoons chopped fresh chives

            1 large garlic clove, peeled, crushed and finely chopped

            3 tablespoons rice vinegar

            4 tablespoons soy sauce

            1 teaspoon sugar

            ¼ teaspoon Tabasco

1 tablespoon canola oil

1.       Brush the rice paper disks generously on both sides with water, and set them aside to soften for about 5 minutes. (Note – I just soak them in a bowl of warm water for a few minutes). In a small bowl, mix the salt, pepper, and tarragon, and sprinkle on both sides of the fish.

2.       Place a piece of the fish in the center of the softened rice paper disk, then fold the rice paper around the fish to enclose it securely inside. Repeat with remaining fish and rice paper. Place the fish packages in a single layer seam side down on a plate, cover, and refrigerate until cooking time. The fish can be wrapped up to 4 hours ahead.

3.       Mix all the sauce ingredients in a small bowl, cover, and set aside until serving time.

4.       At cooking time, heat the canola oil in a nonstick skillet (IMPORTANT – do use non stick). When oil is hot, place the fish packages seam side down in the skillet and cook them, uncovered, over medium heat for about 2 minutes. Turn, cover, and cook for an additional 2 minutes. Remove the skillet from the heat, and set aside, covered for 3 to 4 minutes.

5.       Serve one package per person, with some of the sauce drizzled over and around the fish packages.