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Red, White and Blueberry Trifle and Treveri Demi-Sec Sparkling Gewurztraminer

Happy Fourth of July!
When planning a party of picnic for the 4th there are many options for dessert – Apple Pie comes to mind. But how about the bounty of summer berries – Strawberries, blueberries, raspberries and even more. This to me is what summer is all about. The recipe below is one of the easiest and most delicious I have in my repertoire. A summer berry trifle with a lemon cream Bavarian, I call it Red, White and Blueberry Trifle. Pound cake drizzled with sweet sparkling wine and layered with Cream and berries, it is surprisingly light and served well chilled, it is a refreshing dessert on a summer day.
Paired with an off dry Sparkler and you have perfect 4th of July dessert!
Moscato di asti is a natural but if like to keep it local Treveri makes a beautiful Demi Sec Sparkling Gewurztraminer.

TREVERI GEWURZTRAMINER DEMI-SEC NV 

Off dry gewürztraminer makes for truly spectacular Saprkling wine that plays perfectly with the berries in this dish. The wine is perfumed with notes of lychee, combined with rich tropical fruit, all-spice, nutmeg, and clove are balanced with an underlying acidity for a true expression of the varietal. 100% Gewurztraminer
Treveri Cellars is a family-owned and operated sparkling wine house that produces some of the finest handcrafted sparkling wines in the United States. A relative newcomer to the Washington wine scene, (2010) Treveri has already made its mark on the world stage being served at White House State Department receptions and the James Beard Foundation in New York. Quickly they rose to the attention of sommeliers, aficionados and the press being voted one of the nation’s Top Ten Hottest Brands of 2014 by Wine Business Monthly.


Red, White and Blueberry Trifle

8 oz loaf Pound cake
1 pint blueberries
1 pint straw berries
1 cup Lemon Curd

*** Pastry Cream,
3 cups milk
1 vanilla bean, split
8 yolks
3/4 cup sugar
3 tablespoons cornstarch
2 Cups Cream, whipped
1 Cup Moscato di Asti or other demi- sec sparkling like Treveri Demi-Sec Gequrtztraminer

1. Heat milk with Vanilla bean. Beat egg yolks, with sugar and cornstarch until light and creamy. When milk comes to boil add egg sugar mixture. Whisk until combined. Custard will come together quickly. Remove from heat and cool.
2. Stir lemon curd into pastry cream. Let cool.
3. Fold into whipped Cream.
4. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl.
5. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with Moscato. Add berries.
6. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. Garnish with fresh berries when ready to serve.

Lemon Curd
3 egg yolks
1/2 cup sugar
2 lemons, zested and juiced
2 tbl butter

1. In a double boiler combine sugar lemon and egg yolks. Cook over low heat until thickened add butter and cool.

Pound cake
4 oz Sugar
2 eggs
½ Cup Sugar
1 cup Cake Flour
1 tsp Baking soda
½ tsp salt

1. Cream butter and sugar to gather. Add eggs mix until incorporated. Sift together flour, salt and baking powder. Add to creamed mixture mix until well comined about 2 minutes.
2. Pour into loaf pan and bake at 350 for 30 – 45 minutes

Grilled Chicken Provençale and Bandol Rose

When it comes to summer there is nothing like lounging on my deck with a nice glass of Rosé. Refreshing and delicious it is a great porch pounder. But many people don’t realize that Rosé is one of the most food friendly wines out there. Because, there are made with red grapes the wines can be a touch more substantive than a lot of white wines but without the troublesome tannins can make some reds tricky to pair. Everything from vegetables and vegetarian foods, spicier cuisines, herbal and aromatic dishes can be easily swayed by the power of Rosé.

Rosé is made all over the world in virtually every wine growing region from just about every grape it seems. But, Roses true home is in the south of France – Provence to be specific, Bandol to be precise. Here something like 90% of the wine produced is pink! So when it comes to pairing I look to Provence for inspiration – Ratatouille, Salad Niçoise, Bouillabaisse are classics. But a personal favorite is Chicken Provençale- chicken marinated in olive oil, garlic and fresh herbs grilled and served with a sauce of fresh tomatoes, Niçoise olives fennel and a touch of anchovy and capers. Served up with some haricot vert and chilled Rosé et viola!

http://bit.ly/2sz3nmZ

Bandol is a personal favorite. There are many greats –Tempier, Bastide Blanche,   . My personal favorite is Domaine Sorin Bandol Rose 2016 and at $17.99 it is truly a steal for Bandol Rosé. With all the extra richness that comes from a Bandol rose, this is a full wine, rounded with a touch of watermelon as well as generous berry fruits. The blend is 60% Mouvedre, 25% Grenache, 10% Syrah and 5% Carignan. The acidity gives a lift to the concentration of the wine.

Chicken Provençale
Serves 8
Ingredients:

3 pounds Chicken Breast – Boneless, skinless and butterflied

*****Marinade
¼ cup Olive oil
1 teaspoon each fresh Rosemary, thyme and sage
½ teaspoon red pepper flakes
1 teaspoon Garlic, chopped

***** Provençale Sauce
¼ cup Olive oil
1 each Onion, Diced
1 each Fennel, diced
2 Cloves Garlic, chopped
½ cup White Wine
Salt
1 teaspoon Red pepper flake
2 Tablespoon chopped Parsley
1 Tablespoon Herbs du Provence
1 Tablespoon fresh Thyme
1 cup olives – Nicoise, Picholine, Kalamata, etc.
2 tablespoons capers
2 each anchovy, Minced
1 Pound Fresh Tomato, diced
14 ounces Tomato Puree

1. In large bowl combine ingredients for marinade
2. Butterfly chicken breasts: Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly.
3. Place into marinade and toss to coat. Place in zip lock bag, you can do this a day before.
4. To make sauce: In a large pot heat olive oil and add Onion, Fennel and garlic stir to soften. Add spices and herbs stir to sweat add white wine. Reduce.
5. Add olives, capers, anchovy, tomatoes, and puree.
6. Cook until sauce is thickened, remove from heat.
7. Preheat grill: clean and brush with oil
8. Place breast butterflied side down. Cook 3 minutes turn ¼ turn cook 2 minutes
9. Flip and cook another 2 – 4 minutes remove from grill and let rest a few minutes
10. Serve with Haricot Vert, roasted potatoes, and Provençale sauce.

California Style Gazpacho and Rose By Lenny

Few dishes can evoke sun and summertime like fresh Gazpacho can. It is a dish that traces its roots to Andalusia in southern Iberian Peninsula. The proto gazpacho was most likely of Roman origin and was made using stale bread, garlic, olive oil, salt, and vinegar. The bright red Gazpacho that most people know wouldn’t come around until long after Columbus returned with those deadly nightshades from the “new world.” It wouldn’t be until the 19th century, the red gazpacho became popular when tomatoes were added to mix.
I like to make mine partly pureed with a nice garnish of cucumbers, fresh tomatoes and avocado. Top with sour cream and some fresh cilantro and you have a lovely summer soup for your next patio party. I like to serve it out of a pitcher with some crushed ice blended in. Serve with some fresh sliced bread and if you like some Manchego Cheese and Jamon de Serano and you have a lovely light lunch.
The perfect pairing for the fresh taste of Gazpacho is Rose! A Spanish Garnacha rose, beautiful Provence Rose or how about a nice California Rose?
Smoke Tree Rose California 2016 $19.99
Fresh, finessed and elegant, Smoke Tree Rosé offers aromas of white cherry, white peach and yellow nectarine. The palate is vibrant with flavors of crabapple, quince and crisp nectarine. The finish is dry and refreshing.
Made by longtime Domaine Chandon Winemaker Joel Burt this wine is a base of Grenache, like many Spanish and French Rose, and makes this wine very food friendly.

California Style Gazpacho
________________________________________

***** Base
2 each Tomatoes Concasse, peeled and seeded
½ ea red onion, finely diced
1 each jalapeño chili pepper, minced
1 ea Lime, Juice
½ cup Cilantro, chopped
½ tsp Cumin
¼ cup red wine vinegar
¼ cup olive oil
2 cloves garlic
1 tsp Oregano
1 tsp Basil
1 tablespoon Smoked Paprika
1 slice bread
1 cup ice

64 oz Tomato Juice
4 each Tomatoes, diced
1 each Pasilla Pepper, finely diced
1 each cucumber seeded and diced
1 each Avocado diced
1 bunch green onions
Salt and pepper to taste
1 cup sour cream, for garnish

1. Combine ingredients for base in blender and puree until well combined
2. In large container combine base with tomato juice and remaining ingredients
3. Garnish with sour cream and fresh cilantro

Tennessee Mule’s and Bourbon Glazed Tri Tip

Here are two of my favorite things – whiskey and Barbecue!

Below I give you my Bourbon Glazed Tri Tip Recipe – you can prepare it either  on a BBQ or just as easily in the oven. Now you could serve a big Zin or WA Syrah with this but I like to make pitchers of Whiskey Gingers AKA Tennessee Mules.

Tennessee Mule

3 parts Ginger Ale

1 part Jack Daniels No 7

Squeeze of lime juice plus more slices for garnish

Plenty of ice

Refreshing and a great pairing for my Tri Tip recipe

Maple Bourbon Glazed Tri Tip Steak
________________________________________

2-3 lb. Beef Tri-tip

Marinade:
1 tsp. course ground black pepper
1 tsp. chopped garlic
¼ tsp. ground thyme
¼ cup bourbon
1/4 cup reduced-sodium soy sauce
1 tablespoon Worcestershire sauce

Glaze:
¼ cup Bourbon
2 Tablespoons Grain Mustard
2 Tablespoons Maple Syrup
1 Tablespoons Cider Vinegar
2 Tablespoons Siracha

Roasting:
Olive oil
Sea salt
Black pepper

1. Day 1: Trim Beef of any excess silver or fat. Combine ingredients for marinade. Place Tri Tip in a Ziploc bag with marinade at let rest overnight in refrigerator.
2. The next day remove tri tip from marinade and let come to room temperature.
3. Preheat oven to 250 degrees
4. Combine ingredients for glaze and set aside
5. Rub Roast with oil and season liberally with salt and pepper.
6. Prepare a roasting pan with a wire rack.
7. Heat a large cast iron pan on stove top. Sear each side of tri tip to brown 3-4 min each side.
8. Place roast on wire rack and place in oven.
9. Roast for about half an hour and brush roast with glaze.
10. After 20 minutes turn roast and brush with glaze again, repeating every 10 – 15 minutes until center of roast reaches 130 degrees.
11. Remove from oven and let rest for 15 minutes before slicing.

 

Weekend Wine Pairing – Cuban Style Pulled Pork and Scarpetta Barbera

It’s Barbecue time! Now if you are like me, you’ll grill just about anything – salmon, steaks, burgers, pizza. I even know a guy who likes grill marks on his pancakes. There is one thing that just belongs on the grill, smoker or bbq and that is pork. Whether you are grilling up pork chops on a Wednesday or doing a whole pig roast (like we are doing Saturday) one wine I think works just as well with pulled pork sandwiches or Ribs is Barbera.
Barbera comes from the north of Italy, near the German border. High up in the foothills of the Alps they eat a lot of pork, sausages and Prosciutto. Barbera is generally lower in alcohol and distinguished by soft tannin, a bright sweet tart cherry character and certain roundness. These qualities make Barbera an easy wine to pair with many different dishes from Thanksgiving turkey to Pizza to Cuban style pulled pork sandwiches.
One of our favorites is the Barbera from Scarpetta. Scarpetta is owned by a Sommelier and a Chef so these wines are naturally made to go with food.
Scarpetta 2014 Barbera del Monferrato DOC $14.99
Made in collaboration with Fabrizio Iuli in Monferrato, Piemonte this Barbera is medium bodied with low tannins but bright acidity, giving it wonderful balance. Monferrato is the birthplace for Barbera, and historically unlike the rest of Piedmonte, its top cuvees are frequently Barbera. Hence, for good reason, Barbera from Monferrato is celebrated for its balance of fruit, terroir and acidity. The high acidity and low tannins let this wine work with everything from a pizza or homemade pasta to a piece of beef or pork.
Here is a version you can make at home no matter what the weather.

 

Cuban Roast Pork Sandwich

 

Rolls – hoagie, ciabatta, slider buns

Butter for rolls

Cilantro Garlic mayo (Recipe Follows)

Roast pork (see below)

Mustard

Coleslaw (recipe follows)

2 onions

 

*****Roast Pork

2 cups orange juice

2 tablespoons garlic, minced

1 tsp oregano, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 oz. rum

3 lb. pork shoulder

 

*****Cilantro Garlic mayo

2 cloves garlic

1/4 cup cilantro

1 cup mayonnaise

1 Lemon, juice

Salt and pepper as needed

 

*****Coleslaw

1 cup mayonnaise

1½ tablespoon apple cider vinegar

1 tablespoon honey

¾ teaspoon celery seeds

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

 

  1. In Ziploc bag large enough for pork combine orange juice pork, orange juice, garlic and spices and let marinated overnight.
  2. In a large roasting pan place pork and marinade cover and roast for 3 – 4 hours until meat falls apart. Remove from oven. With two forks shred pork,
  3. To make mayonnaise: in bowl of food processor combine cilantro, garlic, lemon juice and mayo season if necessary.
  4. In a large cast iron pan melt butter and add onions. Season with salt and pepper. Cook stirring occasionally until soft and caramelized about 15 minutes. Set aside.
  5. For coleslaw: whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
  6. To assemble sandwich: brush hoagies with butter and toast or grill.
  7. Spread hoagies with cilantro Mayo then pork, mustard, onions and pickles. Top with coleslaw.

 

 

 

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