May 4, 2013

Appetizers

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Salad/Soup

Citrus-Basil Vinaigrette

www.Allrecipes.com

Submitted by Karen R.

Prep time: 10 minutes

Ready in: 2 hours 10 minutes

Servings: 4

“This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.”

(we used apples and oranges)

¼ c.	Olive oil	½ tsp.	Salt
2 Tbsp.	Orange juice	1 Tbsp.	Honey
1 Tbsp.	Lemon juice	1/8 c.	Chopped fresh basil
¼	Lemon, zested	1 Tbsp.	White wine vinegar

In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Main Course

Halibut with Rice Wine

1 tsp.	Vegetable Oil	1 Tbsp.	Rice vinegar
1	Shallot, finely chopped	6	4 oz. Halibut fillets, skinned
2	Cloves garlic, finely chopped	1 tsp.	Sesame oil
1 Tbsp.	Black bean sauce	¼ tsp.	Pepper
½ c.	Mirin wine	2 Tbsp.	Chopped fresh cilantro
1 Tbsp.	Soy sauce		White rice

Heat oil in skillet, cook shallots and garlic gently until fragrant but not brown.  Stir in black bean sauce, rice wine and soy sauce.  Bring to boil and cook until reduced by half.  Remove from heat and stir in vinegar and set aside.   Pat fish dry, rub with sesame oil, sprinkle with pepper and lightly oil the grill grate.  Grill on high heat, 5 minutes each side.   Drizzle sauce on fillets, sprinkle with cilantro.

Serve with white rice. Also, we quadrupled the sauce recipe so we’d be sure to have plenty – we had about 3/4 cup left over, but worthwhile to have the extra! A single recipe would be too sparse in my opinion as I thought it was so good.

The black bean sauce is hard to find - got it at an Asian market on Excelsior Blvd. between 169 and Hwy 100 near the Goodwill store.  Couldn't find the Mirin wine, but Haskells recommended a Nigori sake, brand name Sayuri (in a small pink bottle).

Honey Ginger Green Beans

2 lbs.	Green beans	1 tsp.	Fresh ginger root
¾ c.	Reduced sodium soy sauce	1 c.	Honey
1 Tbsp.	Minced garlic

Cook beans in boiling water about 5 minutes until just tender, drain and rinse with cold water.  Heat soy sauce in large skillet over medium heat, cook and stir garlic and ginger in soy sauce until fragrant, stir in honey, add beans and reduce heat to medium low and simmer beans about 5 minutes.  Serve warm.

Wine

Château des Graves

GRAVES WHITE APPELLATION – 2011

65% SAUVIGNON – 35% SEMILLON

White Bordeaux Wine

Product of France

Alcohol 13.5%

Château des Graves is located 15 miles south east of the city of Bordeaux in the heart of the Graves appellation area. Its soil of gravel is perfectly adapted to the growing of grapes as it reflect stock the heat of the sun.

This dry wine is lively fresh with citrus aroma and nice minerality too.  He will suite with all fish and white meat as well as aperitif.

Dessert

Summer Berries in Sabayon Glaze

6	Egg yolks	½ c.	Brown sugar
1/3 c.	Vanilla sugar	¼ c.	Granulated sugar
½ c.	Fruit juice (grape, mango, or apricot)	6 c.	Mixed summer fruit (we used strawberries and raspberries)
1	Strip of lemon rind

Preheat broiler to 350 degrees. Arrange fruit in four individual heatproof dishes. Beat egg yolks in a large bowl with vanilla sugar until thick and pale (if vanilla sugar is unavailable, use superfine granulated sugar and add ½ teaspoon vanilla to the mixture).

Gradually whisk in juice and lemon rind. Whisk constantly until thick, fluffy and pale (when whisk is lifted out of the mixture it should leave a trail that lasts for 2 to 3 seconds). Pour equal amounts of the sauce into each dish.

For the Crème Brûlée Sugar: Combine brown sugar and granulated sugar in a small food processor or coffee grinder. Pulverize until fine. Sprinkle evenly over fruit cups. Place under the broiler for 1 to 2 minutes until the surface has caramelized. To garnish, sprinkle with powdered sugar and scatter with mint leaves.

Dessert Wine

Château Des 1000 Anges

2005

Alcohol 13%

Sweet White Bordeaux Wine

Cadillac – Appellation Cadillac Contrôlée

SARL MILLE ANGES