California Wine Country Dinner

Hosts: Mark and Dorte


Starters

(From The Girl and the Fig, Sonoma)

Roasted Almonds with Rosemary Fleur de Sel
Grilled Scallops with Prosciutto and Rosemary

Shrimp and Salmon Cakes

with Red Pepper Rouille and Citrus Beurre Blanc dipping sauces

Wine Assignment: Monique & John, Peggy & Doug

Salad

(From 42 Degrees, San Francisco)

Medjool Date and Celery Salad

Wine Assignment: Jean & Dale

Main Course

(From Ad hoc, Yountville)

Fig-stuffed Roast Pork Loin

Braised Fennel

Boursin Potatoes

Wine Assignment:  Jean & Dale, Peggy & Doug

Dessert

(Remember our statement about Poetic License)

Tulio Tiramisu

Wine Assignment:  Monique &  John

(We have a bottle of dessert wine that was given to us that we want to open as well)

California Wine Dinner

September 2, 2010

Rosemary Skewered Figs

Misson figs

Rosemary sprigs

Kosher Salt

Pepper

Olive oil

Skewer figs with rosemary, drizzle olive oil over figs, and sprinkle with Kosher salt and pepper.  Roast in oven 10 minutes at 350F.

Italian Dinner

Hosts: Jean and Dale


Starters

Arancini

Variety of Italian Olives

Fava Bean Arugula & Fava Bean Crostini

Followed by:

Beet Ravioli with Sage/Poppy Seed Butter

Main Course:

Italian Stuffed Flank Steak

(stuffing includes spinach, prosciutto, roasted red bell peppers, parmesan)

Asparagus & Parmesan Puddings 

Finale

Cassata Siciliana

(Almond cake with ricotta, dried apricot and dried cherry filling

with marzipan crown)

Zabaglione Gelato

1. Vernaccia Di San Gimignano 2008

2. Matteo Correggia: Roero Arneis DOCG 2008

3. Terlan Alto Adige Pinot Noir 2008 (DOC)

4. Veglio Barolo 2003 (DOCG)

5. Silvio Grasso Barolo Pi Vigne 2004 (DOCG)

6. Dessert wine: Villa Artimino Vin Santo Di Carmignano (DOC) (Tuscany)

Wines

We are asking that you bring wines from Italy and, if possible, varieties that are new to you/the group. 

Mark, Dorte, John, Monique: Because there are so many Italian varietals, we are asking you to bring two wines to accompany a particular course.  We would like you to bring either:

Two wines, same varietal to allow a mini-taste testing or two wines, different but less usual varietals, to expand our wine tasting experience.

Starters leading into the pasta course: Mark, Dorte

Main Course: John, Monique

Pasta/Dessert: Doug, Peg

Brief Italian Wine Information:

Italy has 95 provinces and wine is grown in every region

Growing conditions: Italy has multiple altitudes, sun exposures, soil types, microclimates

Grape varieties: over 1000

Wine varietals: over 100

Quality: Italy follows the system of Controlled Origins used by other European countries:

Denominazione di Origine Controllata e Garantita (DOCG)

This classification denotes the highest quality recognition for Italian wines. It is comprised of a relatively limited number of first-class wines.

Denominazione di Origine Controllata (DOC)

Basically the equivalent of the French wine classification, Appellation d'Origine Controlee (AOC). Wines that fall under the DOC category must be made in specified, government defined zones, in accordance to particular regulations that are intended to preserve the wine's character that is uniquely derived from Italy's individual regions.

Table Wine Categories

Indicazione di Geografica Tipica (IGT)

These table wines are often ubiquitous wines that are grown in a specific geographical growing region. However, there are exceptions - some of Italy's best wines do fall under this category just to avoid more stringent regulations associated with DOC or DOCG.

Vino Da Tavola (VdT)

This designates wines that reside firmly on the "low end" of the totem pole. Comprised of Italian table wines, whose only criteria is that they must be produced somewhere in Italy.

2

Spanish Wine Dinner

Hosts: Doug and Peggy

Tapas:  Sherry-Braised Chicken (Amontillado sherry is used in this recipe) Wine: Jean and Dale
            Baked Oyster and Pancetta Empanadas--Wine: Dorte and Mark
            Portobello-Cabrales Empanadas--(Cabrales--Spanish blue) Wine: Monique and John
            Tortilla Espanola with Romesco Sauce

Main Course:
            Paella with Chicken, Chorizo, Prawns, Clams and Mussels
            Served with classic Spanish green salad with vinaigrette
            Wine: Monique and John
                      Dorte and Mark

Dessert:
            Chocolate al Vapor--Steamed Chocolate Cake served with fresh whipped cream
            Oranges in Red Wine
            Wine: Jean and Dale

Meritage Taste Off: Meatball Sliders

From: epicurious

Ingredients

1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

1/2 cup panko (Japanese breadcrumbs)

1/2 cup water

8 tablespoons freshly grated Pecorino Romano cheese, divided

1 large egg

1 large egg yolk

1/4 cup plus 2 tablespoons chopped fresh parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup vegetable oil

2 tablespoons olive oil

1 cup chopped onion

6 garlic cloves, chopped

1/4 cup (packed) fresh basil leaves

1 1/2 teaspoons fennel seeds

1 28-ounce can whole peeled tomatoes

1 14.5-ounce can whole peeled tomatoes

Arugula leaves (optional)

18 small soft rolls, split horizontally

Directions

Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.

Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.

Notes:

I added more herbs to the meatballs (especially rosemary, basil, oregano.

I used canned crushed tomatoes in the sauce rather than whole peeled tomatoes and substituted about 1/3 cup pesto for the fresh basil leaves (because that is what I had in the house).

Meritage Taste Off: Ginger Pomegranate Champagne Cocktail

Ingredients

1 cup Pomegranate Juice

1 Tablespoon Sugar (I used ½ Tbs)

1 ½ inch fresh ginger, peeled and sliced thinly

4 Tbs orange juice

1 tsp per flute Triple Sec, Cointreau or Grand Marnier (we used Triple Sec)

1 750 ml bottle brut sparkling wine, chilled

Directions

Combine pomegranate juice, sugar and ginger in a saucepan over high heat; reduce to 1/3 cup, stirring intermittently.  Refrigerate (I made this several days in advance and kept the ginger slices in the liquid until just before serving.)

In each champagne flute, pour 4 tsp pomegranate syrup, 1 Tbs orange juice, 1 tsp orange liqueur.  Top off with sparkling wine.

Meritage Tasting

Hosts: Jean and Dale

The Meritage* Taste Off!!!

The evening will start with:

·   A white meritage with appetizers


Ginger Pomegranate Champagne Cocktail

The evening will proceed with the blind Red Meritage tasting:

·      First a taste without food

·      Then another taste while enjoying heavy hors d'oeuvres designed to complement the red wines


Meatball Sliders

Please bring:

·   One bottle of a Red Meritage Wine meeting the following criteria

o       Domestic

o       Vintage 2006 (possibly 2007)

o       Price: This is up to you but less than $50.00 (and do not feel you need to spend this much!!!)

o       Greater than 50% cabernet sauvignon

o       The name does not have to include “meritage” but the grapes in the wine must meet criteria defining a red meritage (see attached document)

Note:

We will ask one couple to bring a red French Bordeaux.  As you know, a red meritage includes the same grape varieties found in a red Bordeaux.  We will then be able to compare the domestic meritages to a classic Bordeaux. 

Meritage Wine Summary

All were winners!

The wines in order of placement on the china cabinet:

Sparkman 2006 Stella Mae, Columbia Valley (14.9% alcohol)

80% Cabernet Sauvignon, 15% Merlot, 3% Petit Verdot, 2% Cabernet Franc

Cuillin Hills 2006 Claret, Columbia Valley (14.3% alcohol)

60% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot

Whitman Cellars 2004 Narcissa Red, Columbia Valley (13.8% alcohol)

63% Cabernet Sauvignon, 13% Syrah, 12% Malbec, 10% Merlot, 2% Cabernet Franc

Chateau St. Michelle 2006 Meritage Red Wine, Columbia Valley (14.3% alcohol)

58% Cabernet Sauvignon, 35% Merlot, 6% Malbec, 1% Petit Verdot

Rollat 2007 Sophie de Rollat, Columbia Valley (14.2% alcohol)

50% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc

Chateau Bel-Air La Royere 2004 Blaye (13.5% alcohol)

65% Merlot, 25% Malbec, 10% Cabernet Sauvignon

I found the details on the following website: http://www.cadmanfinewines.co.uk/ChateauBelAirlaRoyere_2004

Minted Lentil and Goat Cheese Strudel (from The Herbal Kitchen cookbook, Jerry Traunfeld (of the Herb Garden Restaurant fame)

I am attaching the scanned, 2 page recipe to the email.  I made individual phyllo packets and instead of brushing with butter, I sprayed the sheets with Olive Oil using my oil “misto”.  I did not include the mint because Dale is not fond of that herb.  

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