I’ll Drink to That!

Sundays I usually spend preparing a special meal to share with my family, including my “kids” when I can convince them to hang around, and my parents. I like to take the time to prepare something that perhaps I might not have the time for during the busy week prior. I thought I would start to share these Sunday menus with you in hopes that you’ll be inspired to gather friends and family more often, open some wonderful wine and share some quality time around the dinner table. Try some of these recipes, many of which can be found on-line at Epicureous.com, and let me know the results. Bon Appetit!

MENU:

Roast Pork Loin with Fig Sauce (Recipe below)

Wild Rice with Butternut Squash, Leeks and Corn

Roasted Brussels Sprouts with Balsamic Vinegar and Prosciutto (Recipe below)

Fuji Apple Spice Cake with Cream Cheese Frosting

ROASTED PORK LOIN:

2 Tbsp olive oil

2 Tbsp Chopped fresh rosemary

1 Tbsp salt

1 1/2 tsp freshly ground black pepper

1 31/2 -4 lb boneless pork loin

Preheat oven to 425 degrees F. In small bowl, combine olive oil, rosemary, salt and pepper. Place meat in roasting pan. Evenly spread oil mixture over pork. Roast, turning once, until instant-read thermometer registers 145 degrees in center. (About 45 minutes depending on your oven and weight of meat). About half way through roasting baste with 1/2 cup of liquid from fig sauce.

When meat is done, remove from oven, transfer to cutting board, tent with foil and allow to rest for 15 minutes. Meanwhile add roaster juices to sauce pan with fig sauce - heat. Pour over sliced meat. Garnish with rosemary sprigs.

FOR FIG SAUCE RECIPE PLEASE SEE:

http://illdrinktothat.info/montage-dinner-menu-fig-balsamic-veal-chops/

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR AND PROSCIUTTO

4-5  Servings

2 Tbsp olive oil

1 1/2 lbs brussels sprouts, trimmed and halved

4 ozs thinly sliced prosciutto, chopped

2 garlic cloves, finely chopped

2 Tbsp balsamic vinegar

2 tsp chopped fresh thyme

Preheat oven to 450 degrees. Line baking sheet with foil and spray with non-stick spray. Place sprouts, oil, prosciutto and garlic in bowl. Sprinkle with salt and pepper and combine. Spread on baking sheet in single layer. Roast until sprouts are tender and brown, stirring often, about 20 minutes. Drizzle sprouts with vinegar, sprinkle with thyme and stir to coat. Continue roasting until heated through, about 5 minutes.

FUJI APPLE SPICE CAKE WITH CREAM CHEESE FROSTING

This recipe calls to bake in two 9″ round cake pans. It also bakes up well in a 13″x9″ pan as well.

I’LL DRINK TO THAT!

Four Vines - the Peasant - Paso Robles - 2007

This traditional Rhone blend is 33% Syrah, 37% Mourvedre, 21% Grenache and 9% Counnoise. On the nose, smokey black fruit and spice, vanilla crème brulee. On the palate, rich black fruit spice and anise finishing long into vanilla oak.

A couple of posts ago, (see Larner Vineyards), I mentioned that when I  tasted the 2007 Montage Grenache/Syrah, I detected a figgy quality that inspired me to buy a bottle for a future dinner menu. I created a fig sauce that I have since used on not only grilled veal chops, but chicken with pancetta and pork loin as well, all with delicious results.

MENU

Grilled Veal Chops with Fig Balsamic Sauce(see recipe below)

Mashed Potatoes with Garlic, Caramelized Leeks and Mascarpone Cheese

Pancetta Green Beans

Nectarine and Almond Crisp with Vanilla Ice Cream and Amaretto

FIG SAUCE:

Olive oil

10-12 fresh figs, thinly sliced

1 large shallot, minced

12 oz chicken broth

3 Tbsp F.R.O.G. Jam (fig,raspberry,orange, ginger marmalade - available from Cider Creek Bakery   805/238-4144)

1/4 cup Balsamic Vinegar

1 Tbsp orange juice

1/2 tsp bruised dried thyme, or 1 tsp fresh thyme

Salt and pepper to taste

Saute figs and shallot in olive oil till softened. Add chicken broth, jam and balsamic vinegar and thyme. Simmer till figs are soft and sauce has reduced. Add orange juice,  salt and pepper. Simmer one more minute. Pour over grilled chops.

Note: Please don’t hesitate to order the F.R.O.G. Jam. It won’t go to waste. My friend and I use it in many of our recipes. Use it to top a baked brie or in a BBQ sauce. See the recipe for pork grillers in the post, Navarro Vineyards.

I’LL DRINK TO THAT!

Montage Vineyards - Grenache/Syrah - 2007

This is a rich well rounded wine, the Grenache being from Larner Vineyards in Ballard Canyon. And it did pair beautifully with the veal and fig sauce.

Someone asked me the other day for a risotto  recipe and my mind went instantly to a favorite I’ve been making during the Fall months for the last few years. Since risotto is right up there with mashed potatoes for best comfort foods and Fall is coming up really fast, I thought I would share this classic Bon Appetite recipe from the December 2004 issue with you. It’s full of the rich fall flavors of butternut squash, chestnuts and thyme and is the best accompaniment to an herb-roasted chicken or pork loin. Try a lush Viognier or an earthy Pinot Noir with this.

(click on the recipe name to be taken to the recipe online)

CHESTNUT RISOTTO WITH BUTTERNUT SQUASH - Bon Appetit - December 2004

Another Risotto that I love to make that also features butternut squash  includes rosemary, spinach and blue cheese. This with a filet or rib-eye and a glass of  Syrah or Cabernet is a Friday night in the making. Just add friends.

BUTTERNUT SQUASH, ROSEMARY AND BLUE CHEESE RISOTTO - Bon Appetit  - February 2005

P.S. These recipes are so rich, flavorful and satisfying, why not make them year ’round?

I’LL DRINK TO THAT!

Vines on the Marycrest - 2006 Satin Doll - 54% Cabernet Sauvignon, 26% Syrah, 20% Cabernet Franc

Tried this wine a couple of weeks ago and again last night, and it’s clearly a new favorite to be enjoyed again and again like the risottos. And with the risottos! This wine has a deep color and a boysenberry nose with light spicy oak. Great fruit and a long delightful finish.  Victor is making some wonderful wines at at his Paso Robles winery - I recommend you try them all!