Musings on the Vine
Musings on the Vine
Musings on the Vine Musings on the Vine
Musings on the Vine
Musinings on the Vine Musinings on the Vine Musinings on the Vine
Musings on the Vine
Musings on the Vine

Wine & Food Pairings

Because of the popularity of our Musings Holiday Dinner, our little group conducted a follow-up “pot luck” dinner. The following are the wine-food matches with their respective recipes…

Click here for Printable Version of all of the recipes. For individual recipes see below each recipe.

The Gatherings
First Course:

Lime Ginger Scallops
Served with a 2004 Neil Ellis Sauvignon Blanc, Groenekloof, South Africa.

Ingredients:
1/2 stick unsalted butter, room temperature
2 teaspoons grated lime zest
1 teaspoon grated ginger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound sea scallops (patted dry)
3 tablespoons fresh limejuice
Instructions:
  1. First place the butter, lime zest, ginger, salt and pepper in a bowl and stir until well mixed and firm.
  2. Refrigerate the mixture for about an hour.
  3. Heat the olive oil and the additional butter in a sauté pan over medium-high heat.
  4. Add the sea scallops and stir for 2 to 3 minutes.
  5. Add the fresh limejuice and continue cooking for 1 to 2 minutes.
  6. Lower the heat and add the lime/ginger mixture one tablespoon at a time.
  7. Continue to cook until the sauce thickens.
Click here for Printable Version of Lime Ginger Scallops

 

Second Course:

Warm Mushroom and Stilton Salad
Served with a 2004 Stuart Cellars Riesling, Temecula Valley, California.

(Note - I used baby bella and shitake mushrooms in place of chanterelles, and I roughly doubled the recipe for the mushroom portion, and used 3 bags of Bordeaux mix.)

(Note - Sautéed mushrooms are a classic steakhouse side dish. Here they pair nicely with Stilton, the aristocratic English blue cheese. Improvise: Try a less pricey combo of baby bellas and shiitakes. Instead of Stilton, go for Roquefort or Maytag blue. Mâche or arugula can stand in for the lettuce mix.)

Ingredients:
1-1/2 ounces pancetta
3 large shallots
1 pound fresh chanterelle mushrooms
2 ounces Stilton
6 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons Sherry wine vinegar
4- to-5-ounce bag Bordeaux lettuce mix
Instructions:
  1. Chop pancetta.
  2. Thinly slice shallots.
  3. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices.
  4. Crumble Stilton.
  5. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  6. Add the pancetta and shallots; sauté until beginning to brown.
  7. Add 2 more tablespoons olive oil, then the mushrooms.
  8. Sprinkle with salt and freshly ground black pepper.
  9. Sauté until the mushrooms are just tender, about 5 minutes.
  10. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
  11. Pour lettuce mix into a shallow salad bowl.
  12. Add 2 tablespoons olive oil and toss.
  13. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again.
  14. Add the mushrooms and cheese; toss lightly and serve immediately. 
Makes 6 servings.
Bon Appétit
Menus
April 2005
Click here for Printable Version of Warm Mushroom and Stilton Salad

 

Third Course:

Lamb with Roasted Potatoes
Served with a 2001 Domaine du Grande Tinel, Chateauneuf du Pape, France.

Ingredients:
2 tablespoons paprika
2 cloves minced garlic
1 teaspoon oregano
2 tablespoons olive oil
1 teaspoon white vinegar
1 tablespoon lemon juice
1 tablespoon Italian parsley
Boneless leg of lamb (about 3 pounds)
2 pounds small red potatoes
2 tablespoons olive oil
Kosher salt
Pepper
Instructions:
  1. Combine the first 7 ingredients in a Ziplock bag. Mix well.
  2. Add lamb and marinate overnight.
  3. Quarter potatoes, toss with olive oil and kosher salt.
  4. Place potatoes in a medium roasting pan.
  5. Top potatoes with lamb, fat side up.
  6. Roast at 400 degrees F for 15 minutes; turn down oven to 350 degrees F and roast for 20 minutes.
  7. Cover with foil and rest 15 minutes. (Internal temperature should be 140 for medium rare.)
Click here for Printable Version of Lamb with Roasted Potatoes

 

Accompaniment: Orange Beet Salad

Ingredients:
4-5 pounds beets
1/2 cup small diced onion
Zest of 2 oranges
2 oranges, skin/pith removed, sectioned
1 tablespoon fresh orange juice
2 tablespoons olive oil
1 tablespoon raspberry vinegar
Kosher salt
Pepper
Instructions:
  1. Trim beet stems to 1 inch.
  2. Roast in 400 oven for about 1 hour 15 minutes, or until tender.
  3. Cool and peel.
  4. Cut beets into cubes.
  5. Combine beets, onion, and zest in a large bowl.
  6. Add remaining ingredients and mix well.
  7. Taste for salt and pepper.
  8. Serve cold or at room temperature.
Click here for Printable Version of Orange Beet Salad

 

Fourth Course:

Pork, Beef and Black Bean Chili
Served with a 2000 Chateau Pesquie Quintessence, Coteaux du Languedoc, France.

Ingredients:
2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese
Instructions:
  1. Heat olive oil in heavy large pot over medium-high heat.
  2. Add ground pork and ground beef and sauté until brown, about 3 minutes.
  3. Add cubed beef and garlic and sauté 5 minutes.
  4. Add 2 cups water; bring to boil.
  5. Add cumin, chili powder, oregano, salt, and cayenne pepper.
  6. Reduce heat, cover, and simmer 10 minutes.
  7. Add tomato paste and sugar and simmer 5 minutes.
  8. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
  9. Add black beans and cilantro to chili.
  10. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead.
  11. Refrigerate uncovered until cold, then cover and keep refrigerated.)
  12. Bring chili to simmer.
  13. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
Click here for Printable Version of Pork, Beef and Black Bean Chili

 

Fifth Course:

Stuffed Pork Loin ala Provencal
Served with a 1999 La Pousse D’Or, Clos de la Bousse de Or, Volnay 1er cru, France.

Ingredients:
Fresh Pork Loin (5 to 6 pounds), butterfly and roll flat
10 ounces fresh spinach
4 ounces goat cheese, crumbled
4 ounces sun-dried tomatoes
2 tablespoons pine nuts
Olive oil
Kosher salt
Pepper
Instructions:
  1. Place fresh spinach in a sauté pan over medium-high heat for about 5 minutes, or until wilted.
  2. Chop the wilted spinach into a coarse dice.
  3. Place the sun-dried tomatoes in a glass bowl.
  4. Bring 2 cups of water to a boil and pour over the sun-dried tomatoes.
  5. Allow the tomatoes to steep for 5 to 7 minutes, or until soft to the touch.
  6. Chop the tomatoes into a coarse dice.
  7. Combine the spinach, tomatoes, goat cheese and pine nuts in a bowl and mix well.
  8. Place the spinach mixture on the open loin and spread evenly across the meat.
  9. Starting at one side, begin to roll the loin into a roulade. You may have to use a spatula to help press the spinach mixture back into the layers of pork. Tie tightly with kitchen twine.
  10. Rub the pork with olive oil and coat liberally with kosher salt and fresh cracked pepper.
  11. Preheat the oven to 450 degrees F – make sure the oven reaches its full temperature.
  12. Place the pork roulade directly in a roasting pan (don’t use a rack) and place in the oven. Turn the oven down to 350 degrees F.
  13. Roast the loin for approximately 90 minutes – test for doneness with a thermometer (internal temperature should be around 160 – 165 degrees F when done). Continue to roast as necessary.
  14. Remove the loin from the oven and allow to rest for 15 minutes before slicing.
  15. Take the roasting pan with drippings and prepare a pan sauce (see below).

Pan Sauce

Ingredients:
Remaining pan drippings
1 cups additional beef stock
1 tablespoons fig vinegar (balsamic vinegar can be substituted)
1 cup medium-to-full-bodied wine
2 tablespoons blackberry jam
1/2 cup pitted prunes, chopped (optional)
Salt and pepper (to taste)
Instructions:
  1. Place the roasting pan with drippings on the stovetop over medium-high heat.
  2. Combine the beef stock, vinegar, and red wine – bring mixture to a boil.
  3. Reduce mixture about one third.
  4. Add jam and optional prunes – turn down heat to a simmer.
  5. Continue simmering for about 5 minutes.
  6. Add salt and pepper to taste.
  7. Serve on the side with the pork loin.
Click here for Printable Version of Stuffed Pork Loin ala Provencal

 

Dessert:

Chocolate Symphony Mousse
Served with a 1992 Warres Late Bottle Vintage Port.

Cake Purchased from Finale Desserts: Chocolate Symphony Mousse

 

Other Post Dinner Enjoyments:

• Blandy’s 5-year Bual Madiera
• Lustau Solera Superior Rare Cream Sherry
• 2002 Truro Vineyards of Cape Cod, Cabernet Franc,
   Southeastern New England

Musings Home | What's New | Wine Profiles | Wine Reviews | Wine Tasting & Collecting | Wine Education | Ask the Sommellier | Newsletter | Contact Us
Copyright 2003-2016 Musings on the Vine. All rights reserved.