I’ll Drink to That!

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!