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Tastes…Kentucky Bourbon Vinaigrette

Tuesday, May 1st, 2012

Since this week is the Kentucky Derby, I want to prepare something seasonal for our neighborhood celebration. The Derby lasts for only minutes,

Leafy Salad Photo: Maralyn D. Hill

but the pool party goes on for hours. My contribution is a salad. I found this spirited bourbon dressing in the April issue of Southern Living Magazine. I will serve this vinaigrette over tender Kentucky Bibb lettuce leaves.This simple salad pairs well with traditional bourbon mint juleps. I hope someone brings a bourbon honey baked ham or minted lamb.

Kentucky Bourbon Vinaigrette

Ingredients:

1/3 cup apple cider vinegar

1 tbsp. light brown sugar

3 tbsp Kentucky bourbon

2 tsp Dijon mustard

3/4 tsp. salt

1/2 tsp freshly ground pepper

2/3 cup canola oil

Method:

Whisk together ingredients in a medium bowl.

Add canola oil in a slow steady stream, whisking constantly until smooth.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: brenda c hill, Kentucky Bourbon Vinaigrette, recipes, Salad Dressing Recipe, Where and What in the World
Posted in Salad recipes, Tastes, Tastes - Salads, Tastes - Sauces, dressing & sauces recipes, recipes | 1 Comment »

Chardonnay Cream Sauce Featuring Pomar Junction Picnic Chardonnay

Friday, April 13th, 2012

I was fortunate to recieve a bottle of Pomar Junction 2009 Picnic Chardonnay to review. This lightcrisp chard has a hint of apple and lemon. I’ve gotten pretty good at picking up some of the fruit, especially citrus flavors, but still generally, just judge by my own taste buds. I paired it with a recipe they had availabe for a cream sauce that was created by Doug Longfellow. It was a perfect pairing for the cream sauce.

For those into the details of the wine, it is a stainless steel product, hence the light and crisp flavor. The alchol content is 13.9% and retails for about $15.

The key to any wine is if I would purchase it myself. This California Central Coast gets a thumbs up, as I liked it and so did Norm.

Chicken Alfredo with Pomar Junction Picnic Chardonnay Cream Sauce

Chardonnay Cream Sauce featuring Pomar Junction Picnic Chardonnay for Chicken Alfredo

Serve over ravioli or fettuccine. 4 servings.

by Doug Longfellow, owner of Tolly’s Grill& Soda Fountain in Oakland, Oregon

Ingredients

4 cloves garlic, chopped

1 cup plus 1 tbsp. of flour

1 large pinch each of coarse black pepper, salt and dried basil

½ cup of Pomar Junction Picnic Chardonnay

1 pint of whipping cream

2 tbsp vegetable or olive oil

1 large chicken breast or 2 small breasts

4 oz of chopped prosciutto

Large handful of freshly grated Parmesan cheese, plus extra for garnish

Flat leaf Italian parsley, for garnish

Method:

Season 1 cup of flour with salt, pepper and basil. Dredge chicken in flour mixture.
Sauté in oil 4-6min per side, leaving chicken slightly undercooked. Remove chicken from sauté pan.
Add prosciutto to the same pan and sauté for 2 minutes. Add chopped garlic and the Picnic Chardonnay. Reduce the mixture by ½ over medium heat.
Add 1 tbsp. of flour and stir until flour is blended and mixture has thickened.
Whisk in the whipping cream, and reduce for 5 min. or until sauce starts to thicken.
Slice chicken into bite size pieces and add back to the sauce. Cook until the chicken is cooked through, about 2 more minutes.
Remove from heat and stir in Parmesan cheese.
Ladle sauce over 4-5 cooked raviolis or other type of pasta and garnish with more cheese and chopped flat leaf Italian parsley.

I hope you enjoy the wine and the recipe. Next I’ll be reviewing the Pinot Noir, yum.

Pomar Junction is owned by the Merrill famil and their grape-growing history dates back a minimum of eight generations. Owners Dana and Marsha Merrill keep the family tradition alive with their son and General Manager, Matthew Merrill. Winemaker Jim Shumate is the one responsible for Pomar’s small production wines. In addition to Templeton, there is also a vineyard in Paso Robles.

Pomar Junction Vineyard & Winery

www.PomarJunction.com

info@PomarJunction.com

5036 South El Pomar Road, Templeton, CA 93465 Phone: 805.238.9940

: Maralyn D. Hill

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing

Tags: Central Coast California Wine, chicken recipe, maralyn d hill, Pomar Junction Vineyard & Winery, The Epicurean Explorer, Where and What in the World, wine, wine recipes, wine review
Posted in Beverages, Poultry Recipes, Tastes, Tastes - Poultry, Tastes - Sauces, Wine pairings, dressing & sauces recipes, recipes, wine | No Comments »

Fish Cakes with Smoked Salmon Mayonnaise from Nova Scotia

Tuesday, January 31st, 2012

Fish Cake Recipe

Fish cakes are a classic Nova Scotian dish. One of the joys of eating fish cakes is that nearly every recipe is different. This particular recipe features a breaded fish cake with haddock and lobster. It’s crispy exterior is complemented by a rich smoked salmon mayonnaise. Delicious.

Ingredients

5 medium potatoes, peeled
6 large shrimp, peeled
1 tbsp (15 ml) butter
¼ cup (50 ml) onion, chopped
½ small red pepper, finely diced
1 small garlic clove, crushed
1 tbsp (15 ml) lemon juice
¼ tsp (1 ml) parsley, chopped
¼ tsp (1 ml) dried or fresh thyme
¼ tsp (1 ml) Cajun seasoning, or to taste
4 oz (125 g) lobster meat
4 oz (125 g) haddock fillet

Breading
1 egg
¼ cup (50 ml) milk
1 cup (250 ml) flour
2 cups (500 ml) panko bread crumbs

Boil potatoes until soft; mash, but not too finely. Let cool. Cut shrimp into medium dice and sauté in melted butter along with the onion, red pepper and garlic, until the shrimp is just cooked, about 3 minutes. Add lemon juice, parsley, thyme and Cajun seasoning, and stir to combine. Drain in colander and let cool. Chop lobster; drain and stir into cooled shrimp mixture. Steam or poach haddock fillets. Flake haddock and combine with potato, shrimp and lobster mixtures. Cool. Form into patties, using about ¼ cup (50 ml) mixture for each.

Beat eggs; whisk in milk. Dip patties in flour, shaking off excess flour. Dip into egg mixture until well coated , then dip into bread crumbs. Deep fry in canola oil for about 3 minutes, until browned and crispy. Drain on paper towels and serve with a dollop of smoked salmon mayonnaise.

Smoked Salmon Mayonnaise
1 cup (250 ml) mayonnaise
¼ cup (50 ml) julienne of smoked salmon
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) fine diced red onoin
zest of ½ lemon
lemon juice to taste

Combine all ingredients in a bowl and season to taste.

For 6 people (makes 12 fish cakes)

Source: Taste of Nova Scotia