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: 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. 

Wine Dinner Extra: Jeraboam

Wine Dinner Extra: Jeraboam Night

January 12, 2013

6:00pm

Hosts: Jean and Dale

A slightly different format with wines provided by the hosts and the rest of us bringing the food.

Wine: Wedge Mountain 2009 Lemberger (Columbia Valley)

Vietnamese Summer Rollswith Peanut Dipping Sauce (Monique and John)

Sherried Mushrooms on Toast (Peggy and Doug)

Jeraboam: Zaca Mesa 2002 Syrah

Beef Barley Soup with aSoutheast Asia Twist (Dorte and Mark)

Andouille, White Bean and Kale Soup with Garlic Croutons and Emmenthaller (Peggy and Doug)

Spanish Tortilla with Garlic Aoli (Peggy and Doug)

Black and Bleu Ahi with Duo of Sauces (Dorte and Mark)

          Wasabi Butter

          Candied Ginger Kiwi Sauce

Korean Short Rib Tacos with Asian Pear and Celery Slaw (Monique and John)

Wine: Wedge Mountain's Crested Butte Tawny

Dried Apricot Pecan Tart (Dorte and Mark)

Vietnamese Coffee Slushy (Monique and John)

Molten Chocolate Cake (Peggy and Doug)

Vanilla Bean Ice Cream (Monique and John)

An Evening In Persia

An Evening in Persia

From Saffron and Barberries to Sour Grapes and Pomegranates

17 November 2012
Jean and Dale

پيش غذای

(Appetizer)

Kashk Badamjan

(Grilled Aubergine Spread topped with Creamy Whey, Fried Onions, Garlic, Mint and Walnuts)

Kuku Sabzi

(Green Herbed Baked Eggs)

Villa Sparina Gavi
Panther Creek 2010 Winemaker's Cuvee

~~~

آمونیاک كام

(Palate Cleanser)

Jelleye Anar

(Pomegranate Jelly)

~~~

جادوگري

(Entrée)

Khoresht Fesenjan

(Pomegranate and Walnut Stew with Chicken)

Adass Polo Ba Koofteh Ghelgheli

(Lamb Meatballs with Lentiled Rice, Sticky Dates and Raisins)

Saviah Cellars Petit Verdot
Triton Bodegas

~~~

دسر

(Dessert)

Baghlava

(Persian Baklava with Almonds, Cardamom, Rose Water Syrup)

Bastahiyeh Akbar Mashti

             (Ice Cream with Saffron, Rose Water and Pistachios)

Roederer Estate Brut

Poet's Leap Reisling

Extra: Lustau Deluxe Cream Sherry

Spring Farmer's Market Dinner

Wine Dinner

April 28^th, 2012

Spring Dinner—with (mostly) locally sourced food in season

paired with Washington State Wines

Hosted by: Doug & Peggy

Appetizer

                                                                                                               

Baked Artichokes with Gorgonzola, homemade mascarpone and fresh thyme

Fresh local oysters

Main Course 

Roasted Rack of Icelandic Lamb with rosemary, garlic and bread crumbs

served with braised leeks and homemade earlobe pasta with wild mushroom butter

Dessert 

Cheese Blintzes with homemade ricotta cheese served atop a rhubarb compote

Lemon balm tea 

From the garden:  Thyme, rosemary, lemon balm

From Olivia’s preschool:  parsley

From Gabriel’s backyard chickens: eggs for the crepe batter

From Stokesberry Farm in Olympia: the Icelandic lamb

From Snohomish:  leeks

From our kitchen: mascarpone and ricotta cheese

From Washington farms: flour for the earlobe pasta, local organic rhubarb, wild mushroom butter

and most likely some asparagus

From Bainbridge Island: Inchelinn red garlic

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: Pear Tart

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.