Sunday, July 22, 2012

~traderman distributors lucas & lewellen wine tasting menu~


Lucas & Lewellen Winery

@ Lake Forest Country Club

2009 Lucas & Lewellen Sauvignon Blanc (Santa Barbara)
With Speck & Lobster Melon Skewers ~ Grapefruit Orange Honey Jus

2009 Queen of Hearts Chardonnay (Santa Barbara)
With Caribbean Crab Cakes ~ Apple Walnut Relish

 2009 Lucas & Lewellen Chenin Blanc (Santa Barbara)
With BBQ Pork & Pineapple Brie Toast

2009 Queen of Hearts Pinot Noir (Santa Barbara) 
With Wild Mushroom, Gruyere, Herb Flatbread
Dark Cherry Aceto Balsamico Di Modena

2008 Lucas & Lewellen Pinot Noir (Santa Barbara)
With Strawberry Pinot Shooter ~ Almond Tuile

2007 Toccata Classico (Santa Barbara)
Classic Margherita Flatbread

2007 Lucas & Lewellen Cabernet Sauvignon (Santa Barbara)
With Chocolate Truffles

Wednesday, July 11, 2012

~joy bauer links~

~french wine dinner menu~


French Wine Dinner
June 2012
2009 Presidial Thunevin Blanc
Prosciutto Palmiers, Gougeres & Mini Quiche
2009 Chateau Jouanin, Cotes de Castillon
Salade Aux Lardons
2008 Chateau JLT
Fayat-Thunevin, Pomerol
Boeuf Bourguignon
2005 Chateau De Taillan, Haut-Medoc
Wild Mushroom & Gruyere Formage Tart
2007 Chateau Haut Charmes, Sauternes
Chocolate Crepes
Grand Marnier Creme Anglaise

~lucas & lewellen wine tasting~

Tuesday, July 24th at 7:30 p.m.
Lucas & Lewellen Wine Tasting.
$35 per person
Appetizers will be Served.
Jim Windham from Lucas & Lewellen
 will be joining us at
Lake Forest Country Club.
Featured Wines will Consist of:
Chenin Blanc
Sauvignon Blanc
Cabernet Sauvignon
Pinot Noir
Toccata (red blend)

~yuengling lager~


three thumbs up!!!

Monday, April 2, 2012

~P.B. Hein Wine Tasting~

P.B. Hein Wine Tasting
Wednesday April 4th, 2012
6:00 PM
2008 PB Hein Chardonnay Napa
Grilled Brie & Pear Jam Sandwiches
2006 PB Hein Syrah Suisun Valley
Dried Cherry Compote & Cotzwold Toast
2007 PB Hein Trailblazer
Duck Confit, Pomegranate Molasses & Chevre
2007 PB Hein Cabernet Sauvignon
Gorgonzola Bleu Fondue, Herb & Pepper Pomme Frite
2004 PB Hein Charbono
Lamb Romesco, Toasted Almond Parmesan

Tuesday, March 20, 2012

~thirsty dog brewing co. dry irish stout beer~

thirsty dog dry irish stout
four thumbs up!!!!

~brooklyn dry irish stout beer~

brooklyn dry irish stout

five thumbs up!!!!!

~brooklyn brown ale beer~

brooklyn brown ale
five thumbs up!!!!!

Monday, March 19, 2012

~lemon biscotti recipe~

Lemon Biscotti Recipe

Lemon Biscotti
2 Cups all-purpose flour
1 Cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 egg
2 Tbsp grated fresh lemon zest
1 Tbsp fresh lemon juice
Preheat oven to 325 degrees F. Coat baking sheet with parchment. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300 degrees F.

Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month.
Makes about 4 dozen biscotti.

~lemon confit recipe~

Lemon Confit Recipe:

5 cups kosher salt
5 tablespoons sugar
6 lemons, scrubbed and sliced
Grapeseed Oil
Add various seasoning to your taste

In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemon 3 days. Rinse salt and place in clean container and cover with oil. Use for up to a month.

~key lime gelee recipe~


Key Lime Gelee
1 tsp gelatin
¼ cup sugar
2 tbsp water
1 tbsp cold water
¼ cup key lime juice

Mix gelatin and water, allow to sit for 3 minutes. Combine sugar and 2 tbsp water in a microwave safe bowl. Heat for 30 seconds, stir. If sugar is not completely dissolved heat for another 30 seconds. Continue heating and stirring until completely dissolved.

Whisk gelatin and juice into sugar syrup. Pour into ramekins. Place in the fridge for at least an hour to set.

Thursday, January 12, 2012

~chocolate budino recipe~

Chocolate Budino Recipe

room temperature butter and cocoa powder for ramekins

7 ounces Belgian bittersweet chocolate such as Callebaut
3 ½ tablespoons butter
2 whole egg yolks
2 ½ cups milk
4 tablespoons cornstarch
6 tablespoons sugar

With your fingers or a paper, lightly grease the inside of molds/ramekins (between four and six ounces each) with some softened or melted butter. Next, generously sprinkle the cocoa powder into the mold and rotate to completely coat the inside. Transfer the excess that does not stick to the butter to the next ramekin and continue till all the molds are prepared. For best results, cut pieces of wax paper that will fit the bottom of the mold and place inside each ramekin after preparing them.
Chop the chocolate into small pieces and place in a double boiler over medium heat and melt until creamy. Add the butter until melted and well incorporated then remove from the heat and whisk in the egg yolks and set aside. Meanwhile, place the milk, cornstarch and sugar in a heavy bottom sauce pan and gently bring to a boil stirring constantly. The mixture will begin to thicken so it is important that it doesn?t burn. Immediately reduce to a slow simmer, continue to whisk and slowly add the chocolate mixture. Allow to cook, while stirring constantly, for an additional five minutes. Working quickly, immediately fill the prepared molds or ramekins. Cover the ramekins in plastic wrap and place in the fridge to cool. For best results, let cool overnight.
To un-mold the budino, gently slide a paring knife between the pudding and the inside edge of the mold working it completely around the pudding. Tip the mold over and gently tap and wiggle it out. If you used wax paper, remove it from the top of the budino if it has stuck to it.

Wednesday, January 11, 2012

~hirtenkase cheese~

~grass fed cow's milk cheese handmade in the german alps~

~ovila abbey saison farmhouse ale beer~

five thumbs up!!!!!

~hoppin' frog frog's hollow double pumpkin ale beer~

three thumbs up!!!

Tuesday, January 10, 2012

Monday, January 9, 2012

~Roasted Apple Corn Chutney Recipe~

Roasted Apple Corn Chutney Recipe
10# Apples (cored and seeded) sliced
2 ½ # Fresh Corn (cleaned and cut off cob)
2 quart apple cider
1 pint apple cider vinegar
2 # brown sugar
2 teaspoon red pepper flake
1 teaspoon turmeric
3 tablespoon pickling spice in sachet
1 tablespoon cinnamon
½ teaspoon ginger
1 teaspoon five spice powder

Place all ingredients in pot and bring to boil
Reduce heat to simmer and reduce to desired thickness and flavor

~winterbraun ale beer~

four thumbs up!!!!

~yuengling traditional lager beer~

three and a half thumbs up!!!.