Cuban Dinner: Banana Rum Custard Tart

Cuban Banana Rum Custard Tart

(Ron cubano Custard Tart Plátano)

Served With

2010 Kiona

Late Harvest Riesling, Columbia Valley

John & Monique

Ingredients

For the Cashew Pastry:

1 stick butter, softened
2 tablespoons sugar
1 egg lightly beaten
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup unsalted cashews, finely chopped

Cuban Dinner: Black Beans and Rice

White Rice with Cuban Black Beans

(Arroz Moro)

Served With

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy
2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Cuban Dinner: Vaca Frita with Chimichurri

Crispy Beef and Chimichurri

(Vaca Frita con Chimichurri)

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

Served With

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy

2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Cuban Dinner: Carribean Coconut Chicken

Caribbean Coconut Chicken

(Coco de Pollo)

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

Served With

2010 ObeliscoEstate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy

2009 Domas StationCow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Cuban Dinner: Pineapple and Avocado Salad

Pineapple and Avocodo Salad

(Ensalada de Aguacate y Piña)

Ingredients

1/3 cup vinegar
1/3 cup olive oil
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste
2 cups of fresh pineapple chunks
2 large avocados, peeled and sliced
1 head iceberg lettuce, shredded
1 medium sweet red onion, sliced thin

Directions

Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste.

Lightly toss the lettuce, pineapple, and red onion together.

Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.

Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

Cuban Dinner: Sherried Black Bean Soup with Grilled Shrimp

Sherried Black Bean Soup with Grilled Shrimp

Served With

2011 Sancerre Blanc

Domaine de la Garenne

John & Monique

2010 Chamelin Rueda Verdejo

Estate Grown White Wine, Spain

Doug & Peggy

Cuban Dinner: Empanadas: 2 Ways

Empanadas: 2 Ways

Served With:

Canchancharra
Jean and Dale

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

Cuban Dinner: Crispy Arepitas

Crispy Arepitas with Chorizo and Mozzarella

Served With: 

Canchancharra
Jean and Dale

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

Cuban Dinner

Cuban Dinner

March 2, 2013

Hosts: Mark and Dorte

Starters:

• Arepitas Stuffed with Mozzarella and Chorizo

• Empanadas:
• Empanadas de Carne y Cebolla (Meat & Onion)
• Empanadas de Pollo (Chicken)

Wines:

Chanchanchara

Dale & Jean

2011 E1 Spanish Red Wine

Dave Phinney Winemaker.  Spain

Mark & Dorte

1^st Course:

• Sherried Black Bean Soup with Grilled Shrimp

Wines:

2011 Sancerre Blanc

Domaine de la Garenne

John & Monique

2010 Chamelin Rueda Verdejo,

Estate Grown White Wine.  Spain

Doug & Peggy

Main Course:

• Ensalada de Aguacate y Piña (Avocado & Pineapple Salad)
• Coco de Pollo (Coconut Chicken)
• Vaca Frita (Crispy Beef) 
• Arroz Moro (Cuban Beans & Rice)
• Chimichurri Tradicional (Traditional Chimichurri)

Wines:

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy

2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Dessert:

• Cuban Banana Rum Custard Tart

Wine:

2010 Kiona

Late Harvest Riesling, Columbia Valley

John & Monique

Wine Dinner Extra: Jeraboam Night: Dried Apricot Tart

Dried Apricot, Peach, and Pecan Tart

Tart Crust

1 1/8  cups all –purpose flour

1 ½ tsp sugar

1 ½ tsp ground cinnamon

¼ pound (1 stick) cold unsalted butter, cut into 1-inch pieces

1/8 tsp kosher salt

¼ cup cold water

Wine Dinner Extra: Jeraboam Night: Black and Bleu Ahi with Duo of Sauces

Black and Bleu Ahi with Wasabi Butter, and Candied Ginger-Kiwi Sauce

Candied Ginger-Kiwi Sauce

1 kiwi, peeled and diced

1 TBS rice wine vinegar

2 TBS lime juice

2 tsp brown sugar

1 ½ TBS peeled ginger, sliced into 2” julienne strips

½ cup orange juice

2 tsp sugar

Wine Dinner Extra: Jeraboam Night: Beef Barley Soup

Beef & Barley Soup with a Southeast Asian Twist

Ingredients:

2 TBS peanut oil

1 lbs stewing beef

2 celery stalks, chopped

1 medium onion, chopped

2 tsp finely chopped fresh ginger

¼ cup pearl barley

2 star anise

½ cinnamon stick

2 cloves

1 tsp chipotle powder, or to taste

4 cups low-sodium beef broth

5 cups water

2 TBS fish sauce, or to taste

1 TBS fresh lime juice, or to taste

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

2 scallions, finely chopped

Directions:

In a large saucepan, heat the oil over medium-high heat.  Add the beef and cook for about 10 minutes, until browned on all sides.  Using a slotted spoon, remove the beef from the pan and place in a bowl.  Reduce the heat to medium, add the celery, onion, ginger, and barley, and sauté for about 10 minutes, until onion is softened and golden.  Add the star anise,  cinnamon stick, cloves, and chipotle powder and cook for about 2 minutes, until aromatic. 

Return the beef to the pan, add the beef stock, water, and fish sauce, and bring to a boil.  Reduce heat and simmer, uncovered, for about 1-1.5 hours, until the beef is tender.  Using a slotted spoon, remove the beef from the pan.  Cool slightly, then shred the meat.  Return the beef to the pan and cook to heat through.  Add the lime juice.  Taste and add additional fish sauce or lime juice if needed.  Stir in the cilantro, mint, and scallions.  Spoon into soup bowls and serve.

Serves 4

Wine Dinner Extra: Liqueur Tasting: Mexican Chocolate Cake

Mexican Chocolate Cake

Ingredients

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 tsp cinnamon

1 tsp baking soda

1/4 tsp cayenne pepper

1/4 tsp salt

1 cup cold water

1/4 cup canola oil

1 TBS balsamic vinegar

1 TBS vanilla extract

Chocolate Glaze:

1 cup confectioner's sugar

1/2 cup cocoa

6 TBS water

Small fresh strawberries or raspberries

Heat oven to 350F.  Lightly coat an 8-inch round cake pan with vegetable spray.  Combine all the cake ingredients in a mixing bowl and stir until smooth.  Pour into the pan and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove from pan and cool completely. 

When the cake has cooked, mix together the first 3 glaze ingredients, gradually adding water as necessary for consistency.  Glaze cake, then dip each strawberry or raspberry into the glaze and set on top.

Let cake dry approximately 30 minutes. 

Served with a Guaycura Damiana.

Damiana Liqueur (paraphrased from their website):

Damiana Liqueur is a light herbal based liqueur from Mexico. It’s made with the damiana herb that grows in Baha California, Mexico. The bottle is shaped and modeled after the Incan goddess of fertility. Mexican margarita folklore says that the very first margarita ever made was with Damiana Liqueur.

Distinctively Danish: Sprød Tomat Tærte

Sprød Tomat Tærte

Tomato Phyllo Tart

Wine

Dorte & Mark: Creysesels 2010 Picpoul de Pinet, France

Ingredients

7 sheets filo dough, thawed

5 tablespoons unsalted butter, melted 

7 tablespoons grated parmesan cheese, divided 

1 cup very thinly sliced onion (or shallot) 

1 cup shredded mozzarella cheese 

8 Roma tomatoes, cut into 1/8-in.-thick slices

1 tablespoon fresh thyme leaves

Salt 

Freshly ground black pepper

Directions

1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.

2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.

3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Notes

The onion (or shallot) and tomato come out perfect thickness when sliced on a V-slicer.


Comments


Monique: The tart was delicious! The wine went very well with it.