Pairing great wine with the right food...
At A Taste of Wine, we encourage pairing great wine with the right food, and, we also enjoy sharing our receipes with our special friends... our valued customers. Please enjoy our wine with some of our favorite recipes.
SUMMER GRILLING IDEAS..... **pair with a Riesling or a Gewurtraminer:
INDIAN GRILLED CHICKEN**
Prep Time: 15 mins total time: 15 mins Servings: 4
Marindade paste:
o 1 tablespoon black pepper, coarse grind
o 1 tablespoon paprika
o 1/2 teaspoon cayenne pepper or 1/2 teaspoon chipotle peppers
o 1 tablespoon garam masala
o 2 teaspoons ground cumin
o 2 teaspoons oregano
o 1 1/4 teaspoons salt
o 1 garlic cloves, minced
o 3 tablespoons vegetable oil
o 2 tablespoons lemon juice
o 2 tablespoons plain yogurt
C 3 -4 lbs chicken pieces
Directions:
1. Combine all marinade ingredients well.
2. Coat chicken pieces in marinade paste.
3. Marinate from 1 hour, or up to overnight in the refrigerator.
4. Grill over medium coals until browned, about 15 minutes each side.
SPICY SHRIMP & CHORIZO KEBABS**
Total time: 45 min Serves: 6
Ingredients
2 large garlic cloves, thickly sliced
2 tsp sea salt
2 tsp caraway seeds
2 Tbs pure chile powder, such as ancho
¼ cup extra virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about ½ lb_ sliced ½ inch thick.
DIRECTIONS:
Using the flat side of a chef’s knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in chile powder and olive oil. Add the shrimp and toss to coat.
Bring a small pan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Cool slightly.
Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Repeat.
Grill the kebabs over a hot fire, turning once or twice till charred and shrimp are cooked through about 5 minutes. Serve immediately.
Baked French Toast Casserole
This sweet casserole would pair nicely with a moscato
Prep Time: 20 min Inactive Prep Time:8 hr Cook Time: 45 min Serves 6 to 8
Ingredients
* 1 loaf French bread (13 to 16 ounces)
* Butter, for pan
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons sugar
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Raspberry Syrup, recipe follows
Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
Broccoli, Mushroom, and Cheese Breakfast Strata
Prep Time:15 min Cook Time: 1 hr 10 min Serves: 8
Pair with Champagne or Sparkling Wine
Ingredients
* 4 teaspoons olive oil
* 1 large onion, diced (about 2 cups)
* 3 garlic cloves, minced
* 3 cups (8 ounces) sliced mushrooms
* Cooking spray
* 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
* 8 eggs and 8 egg whites
* 2 cups lowfat milk
* 1 tablespoon Dijon mustard
* 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
* 1-ounce (1/3 cup) grated Parmesan
* 4-ounce (1 cup) part-skim mozzarella cheese
* 1/2 cup thinly sliced sun-dried tomatoes, reconstituted
* 1 tablespoon minced fresh thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
Directions Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust
Easter Breakfast Casserole Pair with a Sparkling Wine, Gewurztraminer, Riesling, or Blood Orange Mimosa!
• Prep Time: 30 mins
• Total Time: 1 1/2 hrs
• Servings: 6
Ingredients
o 8 slices bread, cubed
o 1/2 cup butter, melted
o 2 cups milk
o 1/2 teaspoon salt
o 1/2 teaspoon dry mustard
o 5 eggs
o 1/2 lb cheddar cheese, grated
o 2 cups diced ham or 2 cups cooked sausage
o 4 ounces mushrooms
Directions
1. Grease 9 x 13 glass pan.
2. Mix bread with melted butter.
3. Add cheese, ham or sausage, and mushrooms.
4. Place in baking dish.
5. Mix and beat eggs.
6. Add milk and seasonings.
7. Pour over mixture in pan.
8. Cover with foil.
9. Refrigerate overnight.
10. Bake 1 hour @ 325°.
11. Remove from oven.
12. Let stand for 10 minutes.
13. Do not overbake.
• ACTIVE: 25 MIN
• TOTAL TIME: 5 HRS
• SERVINGS: 20 to 25 Servings
•
Ingredients
1. One 18-pound bone-in smoked ham, skin removed and fat scored in a crosshatch pattern
2. 2 cups water
3. 1 bottle Riesling, preferably off-dry
4. 6 red apples such as Paula Red or Empire—halved, cored and skin peeled in stripes
5. 2 tablespoons unsalted butter
6. 6 scallions, coarsely chopped
7. 1 teaspoon hot paprika
8. 2 tablespoons Calvados
9. Salt
Directions
1. Preheat the oven to 325°. Set the ham fat side up in a large roasting pan. Add the water to the pan and bake for 2 hours.
2. Pour the wine over the ham. Roast for 30 minutes. Increase the oven to 350°. Baste the ham and arrange the apples around it. Roast for 35 minutes; baste once more. Remove the apples, then peel and chop.
3. Bake the ham for 1 hour and 15 minutes, basting frequently, until an instant-read thermometer registers 170°. Transfer to a carving board; let rest for 15 minutes.
4. Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the butter. Add the scallions and paprika; cook over moderately high heat until the scallions are softened. Add the Calvados. Using a long match, carefully ignite the Calvados; let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt. Carve the ham and serve with the sauce.
Wine
Bright, appley Riesling:
Tsoureki - Greek Easter Bread (Bread Machine Recipe)
• Prep Time: 4 1/4 hr Total Time: 5 hrs Serves: 12, Yield: 12 slices
"Tsoureki is a sweet egg bread (similar to Challah) that is braided and decorated with dyed eggs for Greek Easter.
Ingredients
o 1 cup whole milk
o 4 cups bread flour ( King Arthur)
o 2 1/2 teaspoons bread machine yeast ( Fleischman's)
o 2/3 cup sugar
o 1/2 teaspoon salt
o 1 teaspoon orange zest
o 1 teaspoon ground aniseed ( plus whole anise seed for decoration, if you like)
o 2 tablespoons olive oil
o 2 large eggs ( plus 3 dyed Easter eggs for decoration, if you like)
o 1 egg yolks ( whisked with 1 tablespoon water for glaze)
Directions
1. Place the milk, 2 cups of flour, and yeast in the bread machine pan and process on the dough setting. (Mine takes around 1.5 hours).
2. While the machine is working (no rush here - you have plenty of time) mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed. (I couldn't find ground anise seed so I ground some up in my blender. A coffee grinder would work as well).
3. Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours! But for me, this is preferable to doing it by hand. My handmade dough ends up like a brick).
4. Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball. (This is easy! I was scared because this is where I get into trouble - I tend to overwork things. Look it up on YouTube if you don't know how: http://youtu.be/5HW38Bn-hnI).
5. Cover and let the dough rest for 15 minutes. (I left it on the counter top and covered it with paper towels).
6. Now, divide the dough into three parts. Roll each piece into a rope and braid, working from the center to the ends. Pinch the ends together and turn under. (Once again, if you don't know how: http://youtu.be/YR6aIAh2Vt8 And if you don't feel like braiding it at all - I won't tell. It tastes wonderful no matter what the shape).
7. Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour.
8. Meanwhile, preheat the oven to 375 degrees F. (Note: Mine came out a little dark on top so I'm gonna try 350 degrees next time.) Once the dough has risen, brush it lightly with the egg wash. (I sprinkled some whole anise seeds on top, but you don't have to do that. Some people use slivered almonds, but my family has allergies).
6. Bake in the preheated oven for 40 to 45 minutes or until golden brown. (I slid the parchment paper directly onto a preheated pizza stone. My bread came out a little dark on the top, next time I'll drape some foil paper over it around 15 minutes in).
7. Cool on a rack. Store in a brown bag for up to 3 days. (When it starts getting stale - if it lasts that long - you can make french toast with it).
Easy Greek Pasta Salad – "the Crowd Pleaser"
• Prep Time: 10 mins
• Total Time: 20 mins
• Servings: 5-8
Ingredients
o 1 lb cooked fusilli ( multicolor)
o 8 ounces feta ( French style is best, but any will do)
o 12 ounces cherry tomatoes, halved ( about 2 cups)
o 1/4 lb pit-less kalamata olives, halved
o 1/4 cup fresh basil
o 1 teaspoon dried oregano
o 2 -4 pinches fresh ground black pepper, to taste
o 1 pinch cayenne pepper ( if you like)
Directions
1. Mix pasta (while warm) with crumbled feta.
2. Add all other ingredients, mix well.
3. Chop and add fresh basil.
4. eat now or let chill.
5. note: if you wish to make this in advance, then add the fresh basil right before you serve it (basil begins to turn black if cut). Also you can add just about any veggies. It is scrumptious with fresh spinach, or zucchini!
Barley Beef Vegetable Soup
Ingredients
• 1 soup bone (meaty) or 6 bouillon cubes
• 3 quarts water
• 1/2 lb stewing beef, cut in 1/2-inch cubes
• 1 large onion, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• salt
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 cup barley
• 2 cups canned tomatoes, chopped (with juice)
• 1 cup carrot, sliced
• 1/2 cup celery, chopped
• 1/2 cup peas (I prefer frozen)
• 1/2 cup green beans
• 2 potatoes, pared and diced
• 1/4 cup parsley, chopped
Directions
1 Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
2 Skim soup until clear while simmering.
3 Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
4 Let soup stand for about 15 minutes before serving.
Chicken and Cavatelli
So comforting and yummy, this dish reminds us of Grandma's chicken and dumplings. In fact, you can substitute frozen dumplings for the cavatelli.
SERVINGS: 4
Ingredients
1. 5 cups canned low-sodium chicken broth or homemade stock
2. 1 bay leaf
3. 1 onion, cut into thin slices
4. 2 ribs celery, cut into 1/2-inch pieces
5. 3 carrots, cut into 1/2-inch pieces
6. 1 teaspoon dried sage
7. 1 1/2 teaspoons salt
8. 1/4 teaspoon fresh-ground black pepper
9. 4 bone-in chicken breasts (about 2 1/4 pounds in all)
10. 3/4 pound frozen cavatelli, egg noodles, or dumplings
11. 2 tablespoons butter, softened
12. 2 tablespoons flour
Directions
1. In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
2. Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
3. In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.
Notes Frozen Pasta Several brands of frozen cavatelli, flat egg noodles, and gnocchi are available in supermarkets. Unlike dried pasta, these products have an appealing doughy chew that we find just right with this type of saucy stew. Cook the frozen pasta separately according to package directions, drain, and then stir into the pot with the chicken.
Three good choices would be a merlot or a chardonnay from California or a Meursault (also made from chardonnay) from France.