APPETIZERS – Served with Secco Italian Bubbles NV
2 lbs frozen Meatballs
1 bottle (16 oz) Catalina French Salad Dressing
1 cup Orange Marmalade
3 tbsp Worchestershire Sauce
1/2 tsp Red Pepper Flakes
Put frozen meatballs in slow cooker.
Stir together remaining ingredients and pour over meatballs
Stir to coat.
Cook on high 2-3 hours.
3/4 cup (6oz) Low Fat Cream Cheese
1/2 cup packed Brown Sugar
1/2 cup Canned Pumpkin
2 tsp Maple Syrup
1/2 tsp Ground Cinnamon
Honey Graham Sticks
Place cream cheese, brown sugar an pumpkin in a medium bowl, beat with mixer on medium until well blended.
Add syrup and cinnamon, beat until smooth.
Cover and chill at least 30 minutes.
Serve with apples and graham sticks
Also served – Trader Joe’s Sundried Tomato and Pesto Torte with Pita Crackers
Trader Joe’s Tarte d’Champignon
SOUP/SALAD – served with Vier Jahvesneiten Gewurztraminer 2010
Mixed Greens topped with Honey Crisp Apple Slices, Dried Cranberries and Candied Pecans
Served with – Girard’s White Balsamic Vingarette (found locally at Kroger)
Spiced Butternut Pumpkin Soup Sips
2 tbsp Butter
1 large Sweet Onion, diced
1 large Red Bell Pepper, chopped
3 Garlic Cloves, minced
2 tablespoons finely grated fresh Ginger
1 medium sized Butternut Squash, peeled and cubed (about 1 3/4 lb)
1 small Pumpkin, peeled and cubed (about 1 3/4 lbs)
1 large Sweet Potato, peeled and cubed
1 (32 oz) container low-sodium Chicken Broth
2 Bay Leaves
1 1/2 teaspoons Red Curry Paste (or curry powder)
1/2 tsp ground pepper
3/4 cup whipping cream
1 tbsp fresh lime juice
salt and pepper to taste
Melt butter in a large dutch oven over med-high heat, saute onion and bell pepper approx. 8 minutes or until onion is golden. Stir in garlic and ginger -cook 1 minute. Add squash and next 7 ingredients and 4 cups of water. Bring to a boil, reduce heat to med-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, let stand 30 minutes, stirring occasionally, remove and discard bay leaves.
Process soup in batches, in a blender until smooth. Return to dutch oven, and stir in cream. Bring to simmer over medium heat, stir in lime juice and season with salt and pepper to taste. Serve in minature cups, shot glasses, cordial glasses, etc for a fun presentation.
SEAFOOD served with Shaya Verdejo Old Vines 2010
Seafood Tostada Bites
Two 8-inch flour tortillas
1 cup vegetable oil
4 tablespoons unsalted butter
1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
36 shelled and deveined small shrimp (about 3/4 pound)
3/4 pound sea scallops, cut into 1/2-inch pieces
Salt and freshly ground pepper
3/4 cup dry white wine
2 tablespoons minced parsley
On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel*lined plate.
In a large, deep skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp and scallops and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes. Return the seafood to the pan and toss to coat.
Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles and serve at once.
Make Ahead The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours.
Main Course: Petite Filet w/ Red Wine Reduction with Red Skin Mashed Potatoes and Haricot Verts
Served with Terra Valentine Cabernet Sauvignon 2009
Red Wine Reduction Sauce
3 tablespoons butter, room temperature
1 tablespoon flour
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons tomato paste
1 1/4 cups Red Wine
1 1/4 cups low-salt chicken broth
1 1/4 cups good-quality beef broth/stock
Salt and pepper to taste
2 tablespoons heavy cream
In a small bowl, mix together 2 tablespoons butter and flour; set aside.
In a large frying pan over low heat, melt remaining 1 tablespoon butter. Add onion, carrot, and celery; saute approximately 10 minutes or until vegetables are tender. Add tomato paste and stir until vegetables are coated. Add wine and boil approximately 3 minutes or until liquid is reduced by half. Add chicken and beef broths; boil approximately 5 minutes or until liquid is reduced to 1 1/4 cups.
Remove from heat and strain liquid, discarding solids. Return liquid to pan; add reserved butter/flour mixture and whisk over medium heat about 1 minute or until sauce thickens. Add heavy cream at the very end (do not overheat the cream). Season to taste with salt and pepper.
NOTE: Sauce can be prepared 1 day ahead. Cover and refrigerate.
DESSERT BITES – Seghesio Zinfandel 2009
Pecan Pie Cupcakes
1 cup Chopped Pecans
1/2 cup Flour
1 cup packed Brown Sugar
2/3 cup Butter, melted
1 tsp Vanilla
Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray miniature muffin pan with non-stick cooking spray or line with muffin papers.
Fill each 3/4 full.
Bake approx 18-20 minutes
Yield – 24-30 mini muffins
Tiny Raspberry Cheesecake Tarts
1 package mini Phyllo Cups (15 shells)
1 (3 oz) package of Cream Cheese
2 tbsp Sour Cream
2 tbsp Powdered Sugar
2-4 tsp Raspberry Liquor
15 Fresh Raspberries
Stir together cream cheese, sour cream and powdered sugar until smooth.
Stir in Raspberry Liquor
Transfer mixture to a small plastic bag, seal bag,
Snip off corner of bag and pipe 1-2 tsp of the cream cheese mix into each shell.
Top with a raspberry
Cover tarts loosely and chill 2-4 hours.
Other Dessert Bites – Noel Truffles (purchased locally from Bon Vivant)
Trader Joe’s Iced Triple Ginger Biscotti