I was able to visit the Finger lake wineries early this week. Being a novice to the Finger Lakes I was able to visit a few wineries based on basic web search recommendations. Some good, some not for me. I am looking to go again and thought this would be the perfect forum to get some great suggestions. These are the wineries I did visit: Fox Run, Glenora, Hazlitt, Atwater, Anthony Road, Miles Wine Cellars, Rasta Ranch. Any help/suggestions would be greatly appreciated.
I was having a "spirited discussion" as to what condiment ideally goes on a cuban sandwich. I have always enjoyed mine with mustard on the several trips i have made down in Miami. My cuban friend on the other hand swears that mayo is the "real" way to have a cuban sandwich. So which one is it mustard or mayo?
5 Grilled or Broiled Bananas (sliced int 1/2in and sprinkled w/ sugar)
1 1/4lb Strawberry Glace (Recipe Below)
10 Honey crisp cups (Recipe Below)
5 oz fine dice strawberries
1. Grill or broil the banana slices just before assembling the dessert plate.
2. Place a 2oz quenelle (or mold) of glace in each cup and top with 2oz of the grilled bananas (about 3 slices)
Strawberry Glace Recipe
Add 1 part (by weight) berries to 3 parts dairy base. The fruit may be shole, sliced, or pureed
Dairy Base Recipe
1 1/2lb ricotta cheese
1 pint nonfat yogurt
12oz maple syrup
3/4 oz vanilla extract
1. Puree ricotta in a food processor or blender until smooth. Add the remaining ingredients and process until incorporated. Flavor as desired and freeze in an ice cream machine according to the machines directions.
1oz powedered sugar
1 egg white
1 1/2oz all-purpose flour
1. Combine the butter, sugar, and honey in a food processor and process until smooth. Add the egg white and mix until smooth. Add the flour and mix until fully incorporated.
2. Spread a thin layer of batter on the surface of an inverted sheet pan. Bake in a 375 oven until the batter loses its glossy appearance and the edges look dry. Remove from the oven and cut into desired shapes.
The term "Free Range" conjures up images of birds roaming freely, but in fact this is often far from reality. The only requirement the USDA has for birds or livestock labeled free-range is that they are not kept in pens. There are no requirements pertaining to the size of the area, the number of birds per square foot, or the type of feed. Meat from these animals often costs considerably more than that of their conventinally raised counterparts. Some would argue that the improvement in nutritional value, flavor, and texture is worth cost. What are your thoughts?
1/2 oz Cider Vinegar
8oz Demi - Glace
2 1/4 lb B/S duck breast
1 1/4 pint Roasted onion & Vinegar sauce (recipe below), warm
1/2 oz chopped chives
1. To prepare roasted shallots, combine the vinegar and glace. Coat the shallots with the mixture and roast in a 350 degree oven until tender about 45 minutes.
2. Dry sear the duck breast in a large skillet. Remove from the pan and finish cooking in the preheated oven till fully cooked. Allow the meat to rest for 10 minutes before slicing.
3. For each portion place 3 1/2oz duck on a bed of 1/2 frisee. Drizzle 2oz sauce over the duck and frisee and garnish with 3 roasted shallots and a pinch of chives.
Roasted Onion & Vinegar Sauce
2 3/4oz olive oil
3 1/2oz chopped leeks
2oz chopped garlic
7oz chopped onions
13 1/2oz demi glace
3 1/4oz cider vinegar
Heat 1/2 oz of the oil in a medium saucepan. Add the leeks, garlic, and onions and toss to coat with the oil. Roast in a 350 degree oven until caramelized, about 25 minutes. Remove the pan from the oven and deglaze with the fond. Add the vinegar and cool completely before whisking in the remaining 2 1/4oz of the oil Reserve at room tempature.
I am going to be catering an event with heavy emphasis on Asian cusine. My challenge is they want wines that will pair well with the food and they want suggestions on Asian wines. Besides Sake I gave them the "Scooby Doo" look and told them I would get back to them. Any suggesstions will be greatly appreciated. Thanks.
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