Fall Wine Dinner 2008 Recipes

Appetizers
Served with: Simonet Blanc de Blanc Brut NV, France


Layered Sun dried Tomato, Pine Nut and Spinach Spread

2  8oz packages cream cheese, softened                               2/3 cup Chopped Sun Dried Tomatoes (not oil packed)
1  8oz package Feta, drained of liquid                                  1/4 cup pine nuts, toasted
1 teaspoon minced garlic                                                      1/2 cup finely chopped fresh parsley
1 teaspoon hot sauce                                                             1/2 cup sliced green onions
Salt and Pepper to taste                                                         1 cup finely chopped baby spinach

Line an 8 1/2 x 4 1/2 x 2 /2 inch with plastic wrap, coat plastic wrap with non-stick cooking spray.

In a mixer beat together cream cheese, feta, garlic, hot sauce, salt and pepper until creamy, set aside.  Pour 1 cup of boiling water over the sun dried tomatoes, and let sit 10 minutes to soften.

Cover the bottom of the loaf pan with pine nuts.  Layer parsley over the pine nuts, and then layer green onions.  Carefully spread 1/3 of the cream cheese mixture to cover the green onions, keeping the layers intact.  Drain the water from the sun dried tomatoes, and spread the tomatoes over the cream cheese layer.  Next, carefully spread 1/3 of cream cheese mixture over tomatoes, being careful not to mix.  Evenly cover the cream cheese with the chopped spinach.  Spread the final 1/3 of cream cheese mix to cover the spinach, being careful not to mix.  Cover, and refrigerate until ready to serve.  To serve, place the pan upside down on serving plate, lift off the pan, and carefully remove the plastic wrap.

Serve with crackers or toast points.
Makes 15-20 servings.

Shrimp Chipotle Cups

3 packs frozen phyllo shells                                                    1 cup chopped roasted red peppers, drained
1 1/2 cups shredded Monterey Jack Cheese                            1 cup chipotle salsa (Trader Joes used)
1 cup cooked, peeled & coarsely chopped shrimp                  1/2 cup sliced green onions

Preheat oven to 350 degrees.  Thaw phyllo shells.

In a bowl combine cheese, shrimp, roasted red peppers, salsa and onions.  Fill each shell with some of the shrimp mixture.  Bake 8-10 minutes, or until the cheese is melted.

Note: Pre-cooked chicken can be substituted for shrimp.

Salad
Served with Charles Smith Kungfu Girl Reisling 2007, Washington State

Salad with Tart Cherries and Granny Smith Apples

1/2 cup mayonnaise
1/3 cup pure maple syrup
1/4 cup white wine vinegar
1 teaspoon white sugar
1/2 cup vegetable oil
salt and pepper to taste
In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.
Serves 10-12

1/2 cup mayonnaise 1/3 cup pure maple syrup 1/4 cup white wine vinegar 1 teaspoon white sugar 1/2 cup vegetable oil salt and pepper to taste In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside. In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.Serves 10-12

Pasta
Served with Kali Hart Chardonnay 2007, Monterey California

Key West Penne

1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta.
Serves 6

1 (16 ounce) package penne pasta                                            1 pound shrimp 1 pound scallops 1 (12 ounce) jar marinated artichoke hearts, drained Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta.Serves 6

Main Course
Beef Tenderloin accompanied by choice of sauces
Served with El Chaparral Old Vine Grenache 2007, Spain

Merlot-Peppercorn Sauce
1 tablespoon butter
4 mushrooms, sliced (we used baby portebella)
1 clove garlic, minced
2 tablespoons whole black
Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.
Serves 4

Devil’s Sauce
2  tablespoons raspberry jam
2  tablespoons brown sugar
2 tablespoons Worcestershire sauce
2  tablespoons tomato sauce
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
Serves 4

Potato and Pepper Kebobs

1 1/2 ponds sweet potatoes (yams                                              1/4 teaspoon cayenne pepper
1 pond small white potatoes                                                       salt and pepper to taste
1/4 cup olive oil                                                                         1 red pepper, cored & cut into chunks
2 tablespoons minced fresh parsley                                           1 green pepper, cored & cut into chunks

Peel the sweet and white potatoes, and cut into 2″ chunks.  Place the potatoes in a 2-quart casserole dish along with a 1/2 cup of water. Cover and microwave 12 to 15 minutes or until potatoes are almost done; drain.

In a small mixing bowl, whisk together olive oil, parsley, cayenne, salt and pepper.  Pour over the potatoes, mixing to coat.  Thread the potatoes and bell peppers onto skewers, alternating between sweet and white potatoes and colored peppers.

When ready to serve, prepare medium hot grill.  Grill kebobs, turning frequently  for 15-20 minutes, or until a nice brown crust forms.

Makes 8 skewers

Dessert
served with Luchador Shiraz, 2006, South Australia

Chocolate Raspberry Truffles
made for us by Gatling Pointe South resident, Lee Moretz