French Onion Soup

Ingredients
10-12 lbs mixed onions (I used Vidalia/Yellow/Red mixed depending on what's available)
750 ml white wine (semi-dry Chardonnay or Springgate's Susquehanna Sweet White)
1 qt natural apple cider
2 gallons beef broth
Olive oil
Sea Salt

A bouquet garni composed of several sprigs each:
  Thyme
  Rosemary
  Bay Leaves
  Oregano
  Sage

For serving:
Toasted bread
Shredded cheese

Instructions:
You will need two stock pots. One to preheat the stock and a larger one to actually make the soup.

Peel and cut onions in half. I use a food processor slicer to slice all of the halves into thin slices.

Add beef broth to a stock pot and slowly bring to a simmer while cooking the onions. Since I usually have my beef broth frozen, starting this now gets it ready for when I need it later. If you have unfrozen beef broth, this still helps get the soup boiling faster when you assemble it in the large stock pot.

Heat a large skillet on medium heat (I have a 15" Lodge cast iron skillet for this.) When hot, add Olive oil to coat the bottom. Fill the skillet half full of onion slices. Sprinkle on about 1/2 t Sea Salt. Add another layer of onions and salt again. Allow the onions to heat up and begin to fry a bit. Be patient. You want them to caramelize slowly to a dark mahogany color without burning. Once you begin to see color on the bottom, gently roll the pile to put uncaramalized slices on the bottom. Keep going, slowly stirring until the entire batch has softed and caramelized.  Remove that batch to your unheated large stock pot to hold for now. Repeat with the rest of the onions, one batch at a time.

On the last batch of onions, once they have caramelized, add the apple cider, stir to deglaze the skillet and let simmer to reduce by at least 1/2.

Continue to stir while adding the bottle of wine, then allow to simmer to reduce by 1/2 again.

Add the contents of the skillet to the rest of the caramelized onions. Add the preheated beef broth as well. Assemble your bouquet garni and put it in the stock pot as well (I use a large tea ball to keep the herbs all together and out of the soup.)

Bring to a low boil, then reduce heat and allow to simmer for 1 hour (longer if you wish). Simmering integrates the herb flavors into the soup.





Prepare to serve:
Fill an oven-ready bowl to within 1/2" of the top. Add a piece of toasted bread and cover with cheese (I prefer Gruyere, but also like the taste of aged sharp Provolone or good Swiss cheese.) Place bowls on a baking sheet and put under the oven broiler until the cheese is melted and bubbly. Serve immediately.

Anise Shortbread Cookies

Ingredients
1 c unsalted butter
1/2 c confectioners sugar
1 1/2 t ground anise seed
1/4 t cinnamon
1 t vanilla extract
2 c flour

Instructions
Cream together butter & confectioners sugar until fluffy.

Add ground anise, cinnamon & vanilla extract and mix thoroughly.

Stir in flour.

Divide dough in half and form each half into a 1 1/2 inch diameter log wrapped in parchment paper. Wrap tightly and evenly. Refrigerate in a bag for at least an hour.

Preheat oven to 375 degrees F. Cover two sheet pans with parchment paper. Remove logs of dough from the refrigerator and slice into 1/4" slices. Place on baking sheets 1/2" apart.

Bake for 5 minutes at 375, reduce temperature to 300 degrees and bake an additional 10 minutes.

Serve with a 1/2 t dollop of Nouveau Merlot Wine Jelly in the center.

Nouveau Merlot Wine Jelly

Ingredients
3 1/2 c Merlot
1/2 c lemon juice
1 packet Suregel Pectin
4 1/2 c white sugar

Instructions
Put wine, lemon juice and pectin in a large saucepan and heat to boiling, stirring frequently.

When wine mixture boils fully, remove from heat and add the sugar all at once. Stir until sugar is completely dissolved. Return to heat on high stirring constantly. Bring to a full boil for 1 minute.

Remove from heat.

Gently skim any foam from the top of the liquid.

Pour into sterilized jars leaving 1/2" headroom. Add new lids and rings. Process for 10 minutes. Allow to cool undisturbed for 24 hours. Make sure all jars have sealed.

Yields 4 - 12oz jelly jars + 1 - 8oz jelly jar or 56oz in total.

Springgate Nouveau Merlot 2015 Adventure

This week I was blessed by my friends at Springgate to get 2 whole gallons of this year's Merlot fresh from its first fermentation - before sulphates, oaking, blending, etc. Fresh, "raw" Merlot. While they were drawing the two one-gallon carboys, I got to have my first taste along with Trevor, one of Marty's winery minions. It was amazing - no acid, no bite, just pure grapey, fruity smoothness.

Now onto what I did first. The plan had been to get the Merlot two days earlier. I had gathered ingredients for a nice beef stew - a nice 7 pound boneless round roast, a couple pounds of carrots & onions, about 1/2 pound of Shiitake mushrooms. But at the last minute, I had to go with some Cabernet Franc instead because of timing and equipment issues to extract the Merlot. So the beef stew came off great, but sans Merlot (you can see details for the stew HERE).

So Wednesday night, I started my first round with the Merlot. I had determined to make 1 gallon into Wine Jelly. But by the time I had cleaned everything and was ready to make jelly (I made it in four smaller batches) I had time to make the first two - plus I needed to scrounge up more jars anyway. So the first night - success.

Last night, I started earlier, my wife managed to find enough jars and I finished off the jelly and the first gallon of Merlot.

Now what to do with the rest?

The plan is:
1 qt - mix with gelatin an whip over ice to make a "mousse". Combined with a dark chocolate mousse for parfaits. This is similar to something I've done before with Panna Cotta with Dark Chocolate Ganache & Merlot Wine Gelatin Whip

1 qt - Merlot Syrup to use over ice cream.

As for the other remaining quarts - stay tuned!

Beef Stew

(Sorry - I missed my photo opportunity!)

Ingredients
5 lb Beef round - cut roughly into 1 to 1 1/2 inch cubes
2 1/2 lbs carrots, cleaned and cut into 3" pieces
6 medium onions, cleaned, sliced
2 1/2 c red wine (I used Cabernet Franc)
3 c beef stock
leaves of fresh rosemary (I got mine from about 10 inches of stem)
4 bay leaves
1/2 t salt
1 t fresh ground pepper

1/2 lb shiitake mushrooms, cleaned and sliced 1/4" wide

1 1/2 c cold water
12 T cornstarch

Instructions
Put everything except the mushrooms in a large crockpot.
Turn on high to reach bubbling.
Turn down to low to cook for 3-4 hours
Turn on high and add mushrooms - cook for 2 hours.
Mix cold water and corn starch - add a bit at a time to the crockpot, around the perimeter.
Gently stir crockpot contents to distribute the cornstarch slurry.

Continue to cook on high bringing back to bubbling.
If the carrots are cooked through, reduce to low and hold to serve when ready.

Plum Galette

(photo copyright Jay Mumper)

Crust Ingredients

1 1/4 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes
1/4 cup (57 ml) sour cream
1 egg, beaten, for egg wash
1 teaspoon cream for egg wash
Coarse sugar for sprinkling (I used Turbinado sugar)

Filling Ingredients

1 to 1 1/2 lb red plums, pitted and sliced into 1/4"-3/8" wide slices
1/3 c sugar
1 T flour
juice of a lemon
zest of a lemon
1/8 t cinnamon



Our plum tree is again producing a ton of plums this year. As in prior bumper-crop years, ours are small but very juicy and sweet.

Make the crust first. This crust is very flaky and works well with the plums.

Instructions

1. Sift the dry ingredients (flour, sugar, salt) together well. Cube the butter into small cubes and blend into the dry mix with a pastry blender. Allow some larger chunks of butter to remain. After the butter is blended, mix in the sour cream with fork and form dough into a disc-shape, wrap with plastic wrap and refrigerate for at least an hour. (if your plums are small, you'll have plenty of time washing, pitting, and cutting them up while the dough cools...)

2. Place the plum slices in a bowl and add the other filling ingredients. Gently mix them together.

3. Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper.

4. Flour an area to roll out the dough and put the unwrapped disk of dough and let it sit for a few minutes. Roll the dough gently and evenly into a 13" circle about 1/8"-3/16" thick. Roll the dough onto the rolling pin and place on the parchment paper covered baking sheet.

5. Starting in the center, arrange the plum pieces in a radial pattern layering 2-3 layers deep (thicker layers in the center). Leave an edge of about 1" to 1 1/4" around the edge. Using a table knife or small spatula, begin rolling the uncovered edge back up over the edge of the plum layer. Move around the circle until the edge is flipped up all the way around.

6. Mix the egg and cream up and begin painting the flipped up edge generously all around the perimeter. Sprinkle coarse sugar generously on the egg washed area.

7. Place the baking sheet in the center of the oven. My oven baked these in about 35 minutes, but it could take up to 50 minutes to get the crust evenly browned and the fruit filling fully cooked and bubbling.

Remove and cool for 1 hour. 

Trying serving ala mode with a scoop of vanilla ice cream and we recommend Springgate's Honey Peach White Wine.

I made this with some changes based on a recipe HERE

Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction

Apple & Onion Topping Ingredients
1/2 of a Granny Smith apple, cored, peeled and sliced into 1/8" slices
1/4 of a medium yellow onion, sliced lengthwise into 1/8" slices
1 t olive oil
2 T balsamic vinegar
1 t white sugar

Crostini Ingredients
6 slices of baguette sliced on a long bias making 4-5" slices 3/8" thick
6 thin slices of extra sharp cheddar

1. heat a small non-stick skillet over low heat
2. Add Olive oil when heated, spread evenly
3. Add onions first, then cover with apple slices
4. saute  until onions begin to soften, then add balsamic vinegar
5. allow to simmer for several minutes, softening the apples
6. Stir in sugar and continue to simmer on low for another 5 minutes. Balsamic should be reducing and getting slightly thicker. Stir occasionally and make sure heat remains low.
7. Place a cheese slice on each slice of baguette and toast in a toaster oven or in an oven broiler until the cheese is melted and the edges of the baguette slice begin to brown. Then remove from oven.
8. To server, place baguette slices on a plate and spoon apple/onion/balsamic mixture onto each slice, making sure to keep portions even.

Serve immediately.

This goes well as an accompaniment or appetizer for Cheese Soup and served with cold Springgate Hard Cider. 

Blackberry Panna Cotta topped with White Chocolate Cream Mousse

Ingredients:

Blackberry Panna Cotta

2 c blackberries simple syrup
3 c heavy cream
2 1/2 envelopes unflavored gelatin
1 T vanilla extract
1/2 c white sugar

White Chocolate Mousse

8 oz good white chocolate broken up
1/2 c heavy cream for ganache
3 c heavy cream for whipping

Instructions.
Day 1 - make Panna Cotta.

1. Put blackberry syrup in a large saucepan on low heat.
2. Sprinkle gelatin powder on top and allow to stand for 5 minutes.
3. When gelatin is all wet an wrinkly, begin to whisk.
4. Add sugar and whisk until all is dissolved.
5. Add cream and vanilla and heat gently. DO NOT BOIL or even simmer. When warm and all well combined, remove from heat.
6. Pour into 12-14 - 6 oz cups or ramekins (about 1/3 to 1/2 full.)
7. Cover and refrigerate overnight.

Day 2 - make White Chocolate Cream Mousse

1. In a large microwave safe bowl combine chocolate pieces and 1/2 c heavy cream.
2. Microwave in high for 30 seconds at a time, whisking between until chocolate is melted and combined with cream. 
3. Set aside.
4. In a large mixing bowl (or power mixer bowl with a whisk attachment) pour 3 c COLD heavy cream. 
5. Whisk by hand or with mixer at medium speed for several minutes until cream forms soft peaks. (Do not over mix or you will make butter!)
6. Put about 1/2 of whipped cream into the chocolate-cream mixture and whisk gently to combine. 
7. Add chocolate & cream mixture back into whipped cream bowl and whisk gently to combine. Do not over mix.

Assembly

Portion cream onto tops of cups or ramekins of Panna Cotta.

Chill for two hours before serving.

Cranberry barbeque chicken dip

Ingredients:
1 can whole-berry cranberry sauce
1 bottle chili sauce
1 T Worcestershire sauce
1 T coarse brown mustard
1 t red pepper flakes
1 T cider vinegar
4 c cooked chicken, shredded
2 pkg Neufchatel cheese, softened
1 lb Monterey Jack cheese, shredded
Small bunch of green onions cut up for garnish.

2 - 8" diameter oven safe serving bowls or a single 9x13 glass casserole dish

Instructions.

Preheat oven to 350° F

Lightly oil dishes with olive oil. Evenly divide Neufchatel cheese between the dishes and press out evenly on the bottom (put some oil on your fingers to make this easy.) Cover with a light layer of shredded Monterey jack. Set aside.

Put cranberry sauce, chili sauce, worschesher sauce, mustard, red pepper, and vinegar in a food processor. Pulse to combine. You want the cranberries to still have some texture, so don't puree.

Put chicken in a large bowl. Spoon about 1/2 cup of barbeque sauce over it and stir well. Keep adding a few spoonfuls until all of the chicken is coated and the mixture holds together. Add a bit more sauce along with about 1/2 cup shredded Monterey jack and mix just until combined.

Spoon an even layer of chicken mixture into the casserole dishes. Level with the back of a spoon.

Coat with the remaining shredded Monterey jack cheese.

Bake, uncovered for 30 minutes. Remove and top with green onions.

Serve immediately with snack crackers.

Red Pepper Hummus

Ingredients:

• 2 red bell peppers (roasted, skinned and diced)
• 1.5 cups (one 15 oz. can) cooked chickpeas, rinsed and drained if canned (equals 1/2 c dry beans soaked overnight and cooked for 45-90 minutes)
• 2-3 medium cloves garlic, peeled
• 1/4 cup raw tahini (sesame paste)
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt (or less if you prefer)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil

Instructions.

• 1. If you are anal, skin the chickpeas. It will take a while. You might start to curse, or give up altogether.
  2. Roast red peppers directly over burner on stove until blackened on all sides. Put in a paper bag for 10 minutes. Peel off skin, dice into 1/8" pieces
  3. In a food processor, blend the garbanzo beans and garlic cloves very well. Add the tahini, lemon juice, salt, broth and oil and process until fully emulsified and creamy. Refrigerate in an airtight container for up to ten days. For best results, allow to warm to room temperature before serving.
  4. Add 1/2 of the peppers to the food processor and blend (peppers should still be visible.)
  5. Serve hummus in a bowl and garnish on top with the other 1/2 of the peppers.

Savory corn pancakes with refried beans & salsa

Pancakes
Ingredients:
1 c corn flour
1 c corn meal
1/2 c rice flour
2 t baking powder
2 t cumin
2 t chili powder
1 t sugar
1 1/2 c skim milk
2 eggs

Refried Beans
Ingredients:
1/2 lb black beans
1/2 lb navy beans
1 lg yellow onion sliced thinly
1 green pepper chopped into 1/4" dice
1 T cumin
1 T chili powder
1/2 c red wine
4 beef bullion cubes
1 1/2 c boiling water

Instructions.
Preparing beans:
Soak beans in water for 24 hours rinsing every 8 hours. Keep covered with water.

Cook beans in a crock pot with water for 4-6 hours. Drain excess water and put beans in a food processor and process into a coarse paste (do this in batches).

Heat a large skillet add olive oil and saute onions until translucent. Add peppers and continue cooking. Add cumin and chili powder. Deglaze with red wine a reduce heat. Add beans and fold in onions & peppers.

Dissolve bullion in water. Add to bean mixture as needed to smooth it out. Set aside.

To serve put beans in a dish, coat top with grated cheese and microwave for a couple minutes to melt cheese.

Preparing pancakes:
Put dry ingredients in a large bowl and blend thoroughly.

In a separate bowl whisk milk and eggs. Add milk and eggs to dry ingredients and whisk.

Heat a griddle or skillet. Spray with oil. Pour 1/8-1/4 c of pancake mixture onto skillet. Allow to cook. Check edges and flip when brown. When cooked remove and repeat for the rest of the batter.

How to serve:
Place pancake on a plate. Top with several tablespoons of bean mixture. Top with salsa.

Cremini with Hummus and Feta

24 oz Cremini mushrooms, cleaned and stemmed (save stems)
4 oz Feta
1 lg Yellow onion Caramelized
1 c  red pepper or onion Hummus
Olive oil

Preheat oven on broil. Line baking sheet with aluminum foil.

Chop mushroom stems, saute and cool then blend into hummus.

Coat each mushroom lightly with Olive oil and place on baking sheet.

Spoon 1 t of hummus mixture into each mushroom. Place a small amount of caramelized onion on top. Place a few pieces of Feta cheese on top.

Place baking sheet in the oven to broil for about 5 minutes until cheese browns. Reduce heat and to 375 and bakecfor another 10 minutes until mushrooms are heated through.

Remove and serve.

Puff Pastry Cheese Straws & Sweet-Savory Dipping Sauce

Puff Pastry Cheese Straws

Ingredients
1 pkg Puff Pastry (two sheets)
1/2 c Shredded Parmesan Cheese

Sweet-Savory Sauce

Ingredients
2 c sugar
1 c water
1 c red wine
1 t oregano
1/2 t rosemary
1 t smoked paprika

Preheat oven to 375 degrees F.

Prepare two baking sheets with a layer of  aluminum foil covered by parchment paper.

Thaw puff pastry per package instructions. Separate sheets. Coat counter or table top with parmesan cheese and unfold one sheet of pastry on it. Lightly cover the top of the pastry sheet with more parmesan cheese. Roll out to about 1/8" thickness. With a pizza wheel or long knife, slice the pastry into 1/2" wide strips. Twist each strip 6-8 times, fold in half and place on a baking sheet leaving about 1/2" between each strip.

Bake each sheet for 10-12 minutes until puffed and the cheese is browned. Remove from oven and cool.

In a large saucepan, put sugar in the pan over medium-high heat. Whisk constantly until the sugar melts completely.  Continue heating to caramelize the sugar to a mahogany brown color. Just when the first puffs of smoke start, remove from heat and CAREFULLY add 1/2 c water. THIS WILL BOIL AND SPLATTER THE HOT SUGAR. BE VERY CAREFUL! When you can safely begin whisking again, stir all of the water into the sugar.  Put the pan back on the stove to heat, whisking constantly.  When the mixture returns to a simmer, add the red wine and spices.  Simmer to reduce slightly for 20 minutes or so.

Serve both the pastries and sauce together. To serve, put a couple Cheese Straws on a small plate and drizzle sauce over them.

Bleu Cheese & Pear Puff Pastry Bites

Ingredients

1 lg red onion - sliced into quarters then thin sliced
2 lg Red d'Anjou pears - peeled, cored and diced into 1/4" cubes
1 pkg puff pastry
1 1/2 T fresh thyme leaves
2 T olive oil
4 oz bleu cheese, crumbled
1/2 c + 1/2 c apple wine (I prefer Springgate Vineyard's Golden Apple Wine)

Heat skillet and add olive oil.  Saute onions until browned.  Add thyme and saute until fragrant.

Deglaze with 1/2 c apple wine making sure to scrape browned onion layer from pan.

Add diced pears and blend, heating.

Add other 1/2 c apple wine and gently heat the entire mixture for a few minutes.  Remove from heat and allow to cool before using.

Preheat oven to 375 degrees F.

Prepare two baking sheets adding a layer of parchment paper.

Gently roll out puff pastry per the package instructions.  Cut with a 1 1/2" diameter cutter or suitable cup or glass.  This should yield about 48 circles.  Place circles onto baking sheets.

Put about 1 t of pear/onion mixture on each circle.  Follow by a bit of the crumbled bleu cheese.

Bake for 15-20 minutes until puff pastry is cooked through.

Serve and enjoy!

Pizza with Merlot & Cremini Mushroom Sauce Topped with Brie

Ingredients
1/2 wheel brie
8 oz Cremini mushrooms, cleaned and sliced
1 lg shallot, minced
2 cloves garlic, minced
1 tbsp butter
1 tbsp extra virgin olive oil
salt & pepper, to taste
1 cup unoaked Merlot wine
1/2 cup vegetable stock
1 sprig rosemary plus more for garnish

Preheat oven to 425 degrees Fahrenheit

Heat the butter and oil in a pan and saute the shallot and garlic until fragrant. Add mushrooms and saute until the liquid evaporates. Season with salt & pepper. Deglaze the pan with the Merlot and simmer until reduced by half. Add the stock and rosemary and continue to simmer until reduced and thickened, about 5 minutes.

Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough to a 12″ diameter circle and top with mushrooms, and brie. Garnish with rosemary. Bake until cheese is bubbly and the pizza dough is crisp and golden, about 15-20 minutes.

Idea from http://www.busyinbrooklyn.com/brie-mushroom-marsala-pizza/

Crust Recipe is at http://foodiefunk.blogspot.com/2014/03/pizza-on-grill-crust.html

Venison Roast braised in Merlot

4 lb lean Venison roast
2 c Merlot (un-oaked if you can get it)
2 c water
2 lb onions sliced
1 head garlic separated into cloves
3 lb carrots cut into sticks
1/2 lb cremini mushrooms sliced
3 bay leaves
1 tbsp sage
6-8 sprigs fresh rosemary

With a sharp knife puncture holes in the roast and insert garlic cloves evenly into the center of the meat. Spread onions on the bottom of the crock pot. Set the roast on top. Add wine and water to nearly cover the meat. Set crock pot on low and let cook for 6 hours.

Turn up to high and add bay leaves, sage, rosemary, carrots, and mushrooms. Cook three more hours.

Remove roast and set aside to rest 15 minutes. Meanwhile put other contents into a large pan and simmer to reduce and ensure carrots are cooked through.

Slice the roast thinly and place on serving dish.

Serve with veggies au jous.

Best eaten with a glass of good Merlot.

Panna Cotta with Dark Chocolate Ganache & Merlot Wine Gelatin Whip

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• Panna Cotta Ingredients
• 8 cups (1l) heavy cream (or half-and-half)
• 1 cup (100g) sugar
• 4 teaspoons of vanilla extract
• 3 1/2 packets powdered gelatin
• 1/4c cold water

• Dark Chocolate Ganache Ingredients
• 14 oz Hershey's Special Dark Chocolate Chips
• 10 oz Heavy Cream
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• Merlot Gelatin Ingredients
• 1 qt Merlot
• 1/4 cup cold water
• 2 packets powdered gelatin
• 1/2 cup sugar

Prepare Panna Cotta
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. DO NOT BOIL

2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

4. Divide the Panna Cotta mixture into 24 - 6oz clear plastic cups, then chill them until firm, 
which will take about two hours.

Prepare Ganache
1. Put heavy cream in a double boiler and warm until a single chip melts when put into it.

2. Add the rest of the chips and whisk slowly to melt and blend the Ganache.

3. Take off heat and allow to cool.  Whip occassionally to keep soft.

Prepare Merlot Gelatin
1. Sprinkle gelatin over cold water in a medium mixing bowl and let stand 10 minutes

2. Heat wine and sugar in a saucepan over medium heat until sugar is dissolved.

3. Mix gelatin into wine/sugar mixture and stir until gelatin is completely dissolved.

4. Allow to cool to room temperature.

5. In batches of about 2 cups, place cooled mixture in a bowl over an ice bath.  Whisk occassionally until it just starts to thicken.  Either whisk briskly or use a hand mixer to whip the gelatin into a dense foam.  Scoop foam off into a large container.  Keep the container refrigerated between batches.  Complete the process with all of the wine mixture. Should generate about 1 gal of wine foam.  Refrigerate for at least an hour.

Assemble
In each serving cup, place about 1 to 1 1/2 tsp of ganache on top of set Panna Cotta cream. l

Divide wine gelatin foam evenly into each Panna Cotta cup.  Chill immediately for an hour.

Inspired by Splendid Table (http://splendidtable.org) and Secrets From My Tuscan Kitchen by Judy Witts