appetizers & wines

For all of you who came to my demonstration at the Bellevue Towers today, here are the recipes!

white bean pesto

Scallops w White Bean Pesto

(served with 2007 Stonecap Chardonnay)

1 clove garlic, minced
1 teaspoon olive oil
1/2 teaspoon oregano
one 15-ounce can small white beans, drained, reserving liquid
1 teaspoon freshly squeezed lemon juice
salt and pepper

In food processor, with machine running, add garlic through the feed tube. Process until chopped finely. Add olive oil and oregano; process 5 seconds.   Add drained beans; puree, adding reserved liquid as necessary, to create a smooth paste. Season with lemon juice, salt and pepper to taste. Serve with crackers or bread. Makes about 1 cup pesto.

Coffee & Pepper Crusted Meatballs

(served with 2005 L’abbaye de Saint Ferme)

For marinade:
6 tablespoons soy sauce
4 tablespoons   Dijon mustard
2 tablespoon freshly ground coffee
2 tablespoons freshly ground black pepper

1 pound prepared cocktail size meatballs

16 skewers, or toothpicks

Mix together all ingredients for marinade; set aside. Place meatballs into shallow container and pour marinade over; turn to coat. Cover and refrigerate 2 to 4 hours.

Preheat the oven to 400 °F. Remove meatballs from marinade and place on rack in shallow pan to roast. Roast until done and browned, about 8 to 10 minutes. Serve on skewers. Makes about 32 meatballs.

Gorgonzola Butter

(served with  2005 L’abbaye de Saint Ferme)

1/2 cup unsalted butter
1/2 teaspoon salt
½ cup crumbled gorgonzola
¼ teaspoon freshly ground black pepper
dash hot pepper sauce
1 tablespoon olive oil
½ teaspoon brandy

Soften the butter, then stir in salt, bleu cheese, pepper, hot pepper sauce, olive oil and brandy. Taste and correct seasonings.  Roll into log and refrigerate until firm. May be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.

Baked Brie with Blackberries

Baked Brie

(served with  2007 Stonecap Cabernet Sauvignon)

1 baguette, cut crosswise in 1/2 inch slices

butter
3/4 cup fresh or frozen blackberries
2 teaspoons sugar
1 teaspoon lemon juice
2 teaspoons corn starch
1 round of Brie
1/4 to 1/3 cup brown sugar
butter
sliced almonds

Butter baguette slices, place on cookie sheet and toast in 425 °F oven until golden.   Set aside. Lower the oven temperature to 350 °F.

In small oven-proof dish, place brie, top with mounded brown sugar, dot with butter.   Bake at 350 °F,   just until cheese is very soft, but not runny, about 15 minutes.   Meanwhile, in small saucepan , mix together blackberries, sugar, lemon juice and corn starch, add water if necessary.   Cook and stir over medium heat until slightly thickened, about 5 minutes.   When cheese is done, remove from oven, top with blackberry sauce; sprinkle with almonds.   Serve immediately, surrounded with toasted baguette slices.


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