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.
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:
- First place the butter, lime zest, ginger, salt and pepper in a bowl and stir until well mixed and firm.
- Refrigerate the mixture for about an hour.
- Heat the olive oil and the additional butter in a sauté pan over medium-high heat.
- Add the sea scallops and stir for 2 to 3 minutes.
- Add the fresh limejuice and continue cooking for 1 to 2 minutes.
- Lower the heat and add the lime/ginger mixture one tablespoon at a time.
- 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:
- Chop pancetta.
- Thinly slice shallots.
- Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices.
- Crumble Stilton.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Add the pancetta and shallots; sauté until beginning to brown.
- Add 2 more tablespoons olive oil, then the mushrooms.
- Sprinkle with salt and freshly ground black pepper.
- Sauté until the mushrooms are just tender, about 5 minutes.
- Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
- Pour lettuce mix into a shallow salad bowl.
- Add 2 tablespoons olive oil and toss.
- Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again.
- 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:
- Combine the first 7 ingredients in a Ziplock bag. Mix well.
- Add lamb and marinate overnight.
- Quarter potatoes, toss with olive oil and kosher salt.
- Place potatoes in a medium roasting pan.
- Top potatoes with lamb, fat side up.
- Roast at 400 degrees F for 15 minutes; turn down oven to 350 degrees F and roast for 20 minutes.
- 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
Fourth Course:
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:
- Trim beet stems to 1 inch.
- Roast in 400 oven for about 1 hour 15 minutes, or until tender.
- Cool and peel.
- Cut beets into cubes.
- Combine beets, onion, and zest in a large bowl.
- Add remaining ingredients and mix well.
- Taste for salt and pepper.
- Serve cold or at room temperature.
Click here for Printable Version of Orange Beet Salad
Fifth 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 brothGrated cheddar cheese
Instructions:
- Heat olive oil in heavy large pot over medium-high heat.
- Add ground pork and ground beef and sauté until brown, about 3 minutes.
- Add cubed beef and garlic and sauté 5 minutes.
- Add 2 cups water; bring to boil.
- Add cumin, chili powder, oregano, salt, and cayenne pepper.
- Reduce heat, cover, and simmer 10 minutes.
- Add tomato paste and sugar and simmer 5 minutes.
- Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili.
- Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead.
- Bring chili to simmer.
- Ladle hot chili into bowls; top with grated cheddar cheese and serve.
Click here for Printable Version of Pork, Beef and Black Bean Chili
Sixth 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:
- Place fresh spinach in a sauté pan over medium-high heat for about 5 minutes, or until wilted.
- Chop the wilted spinach into a coarse dice.
- Place the sun-dried tomatoes in a glass bowl.
- Bring 2 cups of water to a boil and pour over the sun-dried tomatoes.
- Allow the tomatoes to steep for 5 to 7 minutes, or until soft to the touch.
- Chop the tomatoes into a coarse dice.
- Combine the spinach, tomatoes, goat cheese and pine nuts in a bowl and mix well.
- Place the spinach mixture on the open loin and spread evenly across the meat.
- 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.
- Rub the pork with olive oil and coat liberally with kosher salt and fresh cracked pepper.
- Preheat the oven to 450 degrees F – make sure the oven reaches its full temperature.
- 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.
- 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.
- Remove the loin from the oven and allow to rest for 15 minutes before slicing.
- 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:
- Place the roasting pan with drippings on the stovetop over medium-high heat.
- Combine the beef stock, vinegar, and red wine – bring mixture to a boil.
- Reduce mixture about one third.
- Add jam and optional prunes – turn down heat to a simmer.
- Continue simmering for about 5 minutes.
- Add salt and pepper to taste.
- 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::
