Monday, December 26, 2011

~Mulled Red Wine Syrup Recipe~

Mulled Red Wine Syrup Recipe

1 ½ cup red Wine
½ cup sugar
1 vanilla bean split and scraped
2 star anise
1 tsp. pink peppercorns

Combine all ingredients in sauce pan.
Bring to a boil, and then reduce to simmer.
Let reduce by 2/3 or until thickness desired.
Strain and use.

~Butternut Squash Bisque Recipe~

Butternut Squash Bisque Recipe

4 small butternut squash
1 quart heavy cream
1 cup milk
2 ½ - 3 quarts vegetable stock
10 ounces apple juice or cider
2/3 cup brown sugar
½ tsp. cinnamon
Pinch of Ginger and Nutmeg
Salt and Pepper to Taste

Cut and seed butternut squash.
Rub inside lightly with olive oil season with
salt and pepper and roast skin side up in 300degree oven till fork tender.
Scoop squash from skin into stock pot and add other ingredients.
Bring to a boil then reduce heat and simmer for 30 minutes stirring occasionally.
Remove from heat and puree in vita mix (blender).
Serve immediately or return to stock pot and keep hot till serving.


~Charles Dickens Wine Dinner Menu~

~Charles Dickens Wine Dinner~

Passed ~
Country Pate Crostini
Stilton & Cranberry
Beef Wellington

Chapter One
“Duck, Duck, Goose”
Duck Breast & Confit, Pumpkin Mascarpone Ravioli
Leaves of Brussels’, Cranberries and Apples
Foie Gras Butter

Chapter Eight
Venison Strip Loin Medallion
Corn Cake and Plum Sauce

Chapter Thirteen
Braised Short Rib Osso Bucco
Duchess Potatoes, Brussel Sprouts with Chestnuts & Lardons
Yorkshire Pudding & Mulled Rib Jus

The End
Old English Black Forest Trifle

Monday, October 3, 2011

~Queen of Hearts Pinot Noir 2008 Wine~

~Queen of Hearts Pinot Noir 2008~

~heavy seas red sky at night saison ale beer~

four and half thumbs up!!!!.

~heavy seas marzen beer~

five thumbs up !!!!!

~southern tier imperial pumking ale beer~

five thumbs up !!!!!

~st. francis 2007 "old vines" zinfandel wine~

st. francis
sonoma county
"old vines" zinfandel

~english toffee recipe~

~english toffee recipe~
3/4 cup almonds
1# chocolate
1# butter
2 2/3 cup sugar
1/3 cup water
1/4 cup light corn syrup
toast almonds and let cool
line pan with aluminum foil and spray with nonstick cooking spray
combine butter, sugar, water and corn syrup in saucepan over medium heat
stir constantly to dissolve use wet pastry brush to brush sides preventing crystalization
cook candy till it reaches 300 degrees
once it reaches 300 degrees remove from heat and pour onto lined pan
use spatula to spread even then allow to begin setting
score with knife coated in cooking spray
allow toffee to cool completely
once cool break it apart then serve plain
or melt chocolate and dip
also when dipping in chocolate sprinkle with almonds if desired.
place in refrigerator to set chocolate for 30 minutes

Monday, September 19, 2011

~fall spiced olive oil cake recipe~

fall spiced olive oil cake

1 ½ cups ap flour
2 tsp baking powder
½ tsp salt
1 cup sugar
3 eggs
2 tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
¼ cup milk
¾ cup evoo
2/3 cup slice almonds, toasted
Powdered sugar to finish

Whisk flour, baking powder and salt in bowl
Beat sugar, eggs and spices until fluffy
Beat in the milk
Gradually beat in oil
Add flour mixture and stir just until blended
Stir in almonds
Put batter into lightly oiled pans
Bake @ 350 degrees till pick comes out with crumbs attached
About 30 minutes, cool then
Sift powdered sugar over when cool to finish

Sunday, September 4, 2011

~motorino ale italian style pale ale~

five thumbs up!!!!!

~saison dupont belgian farmhouse ale~

five thumbs up!!!!!

~life and limb beer~

five thumbs up!!!!!

Life & Limb is a collaborative effort, the brainchild of Sierra Nevada Brewing Co. and Dogfish Head Craft Brewery. Life & Limb is a 10% ABV strong, dark beer that defies style characteristics- brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman "farm" at the brewery in Chico, CA. The beer is alive with yeast-a blend of both breweries' house strains-bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska.

Wednesday, July 20, 2011

~Fourth Annual Hudson Wine Festival~

Hudson Hub Times

Heat proves no deterrent to fourth annual Hudson Wine Festival

by Dorothy Markulis Reporter

Hudson -- The fourth annual Hudson Wine Festival brought thousands of people downtown despite very hot weather, according to event producer Debra Sherman.

"We could have hoped for a few degrees less on the thermometer -- it was blazing hot -- but the overall weather was beautiful," Sherman said.

Tallies on the actual attendance and money raised for Pawsibilities -- Humane Society of Greater Akron and the Hattie Larlham Doggie Day Care facility, both located in Twinsburg, were not available at press time, according to Sherman. In the past three years, the event raised $50,000 for Pawsibilities.

Attendance was "great" and about the same as last year's 7,500, she said.

Organizers expanded the festival to both sides of the street, adding more umbrella tables and chairs for the event.

"We wanted people to be able to relax and enjoy their wine. The chairs and tables were always in use," Sherman said.

Participants could sample more than 200 wines from three Ohio wineries, national wineries and international wineries.

"The Ohio wines were very popular," Sherman said.

The event preview party July 15 at Lake Forest Country Club also was well attended, according to Sherman.

"We had about 90 people attending. The weather was beautiful and the food was highly praised. Lake Forest Chef Ray Slagle provided a large assortment of food," Sherman said.

Chef Rick Carson, owner Nosh Eatery and Creative Catering, which will open Aug. 8 at 5929 Darrow Road, introduced some of his dishes at the wine event.

"It was great. We had a lot of people sampling our food," Carson said. "It gave us an opportunity to interact with the community. We had a lot of positive responses."

Carson praised the event.

"Anytime you can bring the community together, it's always a good thing," he said.

Thursday, June 2, 2011

~peanut butter coffee porter~

~peanut butter coffee porter~
five thumbs up!!!!!

Saturday, May 28, 2011

~entree menu items~

braised short rib of beef
sharp cheddar polenta, pickled onions and root vegetables

lobster mac and cheese
vermont cheddar cheese sauce and lobster served over orecchiette pasta with tomato and smoked applewood bacon

winter squash risotto
wild mushrooms, nuts, seeds and berries, shaved parmesan and balsamic drizzle

prosciutto wrapped pork tenderloin
butternut squash ravioli, sage, house cured pancetta, apples, wild mushrooms,and cranberry goat butter demi

seven pepper crusted sea scallops
roasted corn and mascarpone agnolotti, wilted greens and roasted yellow pepper broth

lamb ragu
over fennel oregano pappardelle and wilted greens

grilled salmon
autumn rataouille strozapretti

butter rosemary sous vide airline chicken breast
cranberry, goat cheese, brussel sprouts, pork belly,
rosemary gnocchi,natural jus and aged balsamic

~entree menu items~

Pan Roasted Rainbow Trout
Fregola Sarda, Roquette, Grapes, Toasted Almonds & Strawberry Balsamic

Sous Vide Orange Rosemary Airline Chicken Breast
Pignoli Cous Cous, Chickpeas and Zucchini

Shrimp Risotto
Smoked Bacon Lardons, Green Tomatoes, Heirloom Corn & Herbs

Chicken Picatta
Artichoke Ravioli, Roasted Red Pepper, Artichokes
Lemon Caper Chicken Jus Lie

Fire Roasted Applewood Smoked Salmon
Polenta, Garlic Spinach & Tomato Salmoriglio

Pepper Sous Vide Flat Iron
Asparagi Con Nova, Shaved Parmesan and Burgundy Jus

Asparagus Parmesan Crepes
Wild Mushroom Risotto, Shaved Asparagus,
Arugula Salad, Roasted Red Pepper Sauce

~harpoon ipa beer~

four thumbs up !!!!

~crispin natural hard apple cider~

three and a half thumbs up !!!.

Tuesday, May 10, 2011

~hail to the chefs menu for lfcc~

Hail to the Chefs 2011~
“Lake Forest Country Club”

Hors d’ Oeuvres
Prosciutto Melon Pipettes
Passion Fruit Tuna Tartar Squid Ink Cornet

Liquid Nitrogen Ice Cream Station
*Cherry Chocolate Chunk
*Dulce De Leche
*Avocado Raspberry

Also Macaroons
*Chocolate, Lemon, Raspberry, Mocha, Pistachio and Vanilla*

Thursday, May 5, 2011

~french wine dinner menu~

~Vin français dîner~
~Vingt onze~

Escargot Bouchee
Bourgogne Chanson Pere & Fils 2008 Vire – Clesse Chardonnay

Rabbit Rillette, Œufs en Croustade, Frisée
With Louis Latour Marsannay Rouge Pinot Noir

Salade de Roquefort, Roasted Pêche, Toasted Amande et Ver jus
2008 Zind-Herrenweg Pinot Gris

Bœuf en Croute, Aligot, Végétal Parisienne
2008 Château De Fonbel Saint Emilion Grand Cru Bordeaux

Fraises et crème pâtissière Millefeuille
With M. Chapoutier « La Petite Ruche » Crozes-Hermitage Syrah

Tuesday, May 3, 2011

~brother thelonious belgian style abbey ale north coast brewing co.~

five thumbs up !!!!!

~joseph phelps wine dinner menu~

Joseph Phelps Wine Dinner

Passing Joseph Phelps 2009 Sauvignon Blanc

Speck Wrapped Shrimp, Peppered Apricot Preserve, Beets, Citrus Zest and Jus
With 2008 Fogdog Chardonnay

Duck Confit, Dried Cherries
Aged Formage Crisps, Mulled Wine Syrup, Balsamic Drizzle and Organic Greens
With Freestone Pinot Noir

Cast Iron Roasted Akaushi Strip Steak
Pancetta Fingerlings, Wild Mushrooms, Braised Greens and Sweet Cabernet Jus
With Joseph Phelps 2007 Cabernet Sauvignon Napa Valley

Roasted Meyers Lemon Creme Tartelette
Frosted Grapes, Honey Crème Fraiche
With 2009 Eisrebe

Monday, May 2, 2011

~goose island BIG JOHN imperial stout beer~

five thumbs up!!!!!
all that and a box of cocoa nibs!

~chocolate zabaglione recipe~

Chocolate Zabaglione Recipe

5 eggs yolks
1 oz semisweet chocolate (chips)
5 teaspoons superfine granulated sugar
1/4 cup dry Marsala wine
1/4 cup whipping cream
Unsweetened cocoa, for dusting

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala. Grate the chocolate and add to the egg mixture. Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Use gentle heat and continue to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done. Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Place in the refrigerator to chill.