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.
Grilled Veal Chops with Fig Balsamic Sauce(see recipe below)
Nectarine and Almond Crisp with Vanilla Ice Cream and Amaretto
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.