Cherry Pinot Grigio Jam

We picked over 15 lbs of tart cherries at Singer Naturals Farm the last day of June, on my husband's birthday. All of the cherries were processed and bagged and then frozen. On the morning of the 4th of July, I made Cherry Pinot Grigio Jam early in the morning while the air was still cool.

I used 4 cups of minced cherries, 1 1/2 cups La Fiera's 2010 Pinot Grigio, 3 cups sugar, and 2 boxes of fruit pectin.

Bring to a boil, scrapping down the sides frequently, for ten minutes. Turn the heat down and simmer the jam for 40 minutes until thickened. 

Bring 6 half pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars using tongs. Simmer the lids in a small pan, to soften the rubber flange.

When the jars are dry but still hot, use a slotted spoon to fill the jars with the thickened berries leaving 3/4 inch of headspace to allow for pressure to build during the canning process.

Wipe the rims, set on the lids, and screw on the bands fingertip tight. Place the jars in the rack in the large pot and add enough water to cover the jars with about 3 inches of water. Cover and bring the pot to a boil, then to lower the heat to medium for 10 minutes. Remove the cover and after 5 minutes, remove the jars. Set them on a dish towel on the counter and let sit undisturbed for six hours.

Sometime during the first hour your lids will make a pop noise, signaling that they're sealed. After six hours press on the lids, they shouldn't move at all. If they push in, they're not sealed. Try again with a new lid. These will last stored in a cool dark place for up to a year, though with how this tastes I don't see how they would last a month! Refrigerate after you open the jar.

Italian One Pot Supper

Dinners over the last few weeks have been repeats or takeout and I got tired of the same old same old. Here is a take on a one pot supper I had years ago at a little Italian dive in Sligerlands, NY. This recipe uses thick slices of garlic, minced chives, cannellini beans, olive oil, hearty brown rice, slivered brussels sprouts, and organic flank steak massaged with white pepper.

The garlic is sliced thick and then the flat of blade is pressed to release the oils.

The meat is sliced 1/4" thin and then sprinkled with a bit of white pepper and olive oil and massaged for a moment, forcing the oil and seasoning into the meat's fibers. Sprinkle liberally with flake salt.

Make three cups of rice.

In a large wok, fry the garlic, well drained beans, and minced chives in 1/4 cup of olive oil. Stir gently, so the skins do not break, until they begin to crisp and thicken. Add the meat and fold until well cooked.

              

 

 


Then add the brussels sprouts, folding until cooked. Serve over rice and a glass of Australian Hunter Valley Sémillon.

Roast leg of lamb with honeyed figs - Crockpot

6 garlic cloves, halved
flake salt and fresh cracked pepper
2 large sprigs of fresh rosemary
1 tsp paprika
2 tbls olive oil

9 fresh figs, stemmed and chopped 

1 cup red wine 

2 tbls balsamic vinegar 

2 tbls honey

1 boneless leg of lamb (3 1/2 pounds)

Last 1/4 cup of coffee from brew pot

With a small knife, cut 12 small slits in the lamb, pour in olive oil and place 1/2 clove garlic in each slit. Pour on the coffee.




Chop the figs and then drizzle with wine, vinegar and honey. Arrange  on top. Then sprinkle lamb with salt, pepper, and paprika. Set the crockpot on high allow to cook for 6 hours.

Layered over smashed potatoes,
carrots, and celery.

Served with buttered rye bread
from B.Ferrante's Bakery.

Persephone's Festival of Flowers Dinner, Wine, and Cakes

Today is roughly the start date of the ancient week long Greek Festival of Flowers honoring Persephone. So to honor one of our house "saints" we had wine and spring fruits and vegetables and an early spring hen and cakes to celebrate.

Place chicken in sauce and marinate for no less than three hours in the refrigerator. This vegan and gluten-free Peanut Lime sauce came from the Culinary Kiosk. Bake at 380 degrees for 45 minutes in a covered dish.

Small chop scallions, zucchini, and sweet pepper.

Gently wash the mushrooms and set aside for when it's time to plate your meal.

Stir fry the vegetables five minutes before the chicken is pulled out of the oven. Turn off the heat and cover. When you pull the chicken out, uncover and let sit for one minute. Re-heat the stir fry and toss in the blueberries.

 You can serve this with mashed potatoes, rice, or creamy smashed cauliflower. Bob and I shared Twisted's Old Vine Zinfandel, an outstanding pairing and a nod to Dionysus on a night of playing with the the ancient Greek myths.

The crocuses we found at the Lexington Co-op were closed up tight and deep midnight purple. By the time dinner was served they swirled open to reveal their deep golden throats.

The yellow paper whites were sweet and friendly.

Dolci's vegan cupcakes were our cakes for Persephone. Each a sweet reminder of youthful exuberance, wrapped in tissue thin paper; brimming over their edges with light creamy sweetness.

S'mores - Fluffy mallow topping on a ginger graham cake with a surprise chocolate center and graham and chocolate on top.

Almond Joy - the top was removed and the coconut frosting was thickly layered and the cap popped back on. Drizzled with chocolate and crusted with almonds, it was quickly devoured.

 Oreo - A cupcake version of the cookie!

Chocolate Peanut Butter - The perfect blend of two favorite flavors in one sweet treat.

A Wedding Gift From A Fellow Foodie

My friend Kristina dropped off the best gift of food we have ever seen! Along with a sweet card expressing her desire for a happy, healthy, and flavorsome marriage she included these tasty delights for Bob and I to enjoy: Salted Skin-On Marcona Almonds, Gran Maestre Manchego, Brut Vintage 2008 Naveran Cava, and homemade membrillo (a paste jelly made from quince). Oh, this is so romantic!

New Year's Dinner

We celebrated our Yule dinner on New Year's Eve with all the family squeezed round the table. Much like Thanksgiving, the table was loaded with all kinds of deliciousness. There was a giant salad, sherry mushrooms, sweet potatoes in maple syrup and La Fiera's 2009 Montepulciano d'Abruzzo.

As it was our first year as a married couple I decided to start an old tradition of "Feast of the 7 Fishes". Some families have multiple dishes with fish or shellfish being the main ingredient, coupled with vegetables and/or pasta. I made one dish with three types of seafood; Salmon, Shrimp, and Lobster. 

The fettuccine pasta was perfect for building a nest for the sauce and fish. The cream sauce was 1 1/2 cups of milk, 1 cup of water, 8 oz cream cheese, and 12 oz freshly shredded aged Italian asiago cheese. It was rich without being heavy and the flavor from the asiago was heavenly! 

Rennisance Chicken Stewed in La Fiera Puglia's Moscato, Shallots, Apples, and Dried Fruits

Chicken fried then stewed in La Fiera Puglia's Moscato, dried cherries and currants, a sliced Pink Lady apple, minced ginger and shallots, and freshly grated cinnamon and nutmeg.

 Dredge chicken thighs in flour, salt and pepper and fry in olive oil. Then remove from the pan and drain on paper towels.

Add 1 1/2 cups Moscato to the pan and scrape up the flour bits. Add dried fruits, minced shallots and ginger, sprinkle in the cinnamon and nutmeg.

Stir well and then layer in the apples. Cover and reduce the heat, cooking for 10 minutes. Then add in the chicken and continue to cook for 20 more minutes.

Serve with bread and butter and the the rest of the Moscato.

Day 7 - Beef Burgundy with Rice

Breakdown cost of this meal.

1 lb Stew Meat from Stand Fast Farms $7.93
1 large onion, chopped $0.64
8 to 10 small red potatoes chopped $3.99
2 cloves garlic, chopped $0.29

1 small sweet red pepper chopped $0.63
½ tsp  thyme
1 bay leaf
1 tbls flour
2 cups of red wine (Burgundy is best.) $8.95
4 tbls sunflower seed oil

2 tbls butter
Salt and freshly ground pepper

1 cup of rice

Green Romaine Lettuce

Total cost for 4 servings = Approximately $22.43

Add the onion, garlic and potatoes with the oil into a hot pot and after a few minutes of vigorous stirring, add 1 cup water. Fry up the meat in butter and a splash of wine. Turn down low once all sides are browned and allow to simmer for 25 to 30 minutes. Meanwhile add 1 cup of wine to the vegetables and cover, turning the flame down to medium/low. Add the meat and the sweet pepper and turn the flame to low and continue to cook for another 20 minutes. Pull the meat and veggies out and mix 1 tbls of flour with 1/4 cup of water, whisking until smooth. Add to the broth to make the gravy. Shut off the heat the moment the gravy begins to thicken. Dish and enjoy with a glass of wine!

I should mention that all of these peppers and most of the herbs were gifted or harvested from last year's garden. I purchase the majority of my produce from Wegman's Grocery on non farmer market days because they have the largest selection of Organic and Locally Farmed fruits and vegetables that are reasonably priced.

Bacchus Wine Bar & Restaraunt

Last night I went out with a group of ladies to visit with an out of town friend. We went to Bacchus Wine Bar & Restaurant and had a late dinner. Early on we decided to sample each other's dishes, looking for favorites for future visits and pictured below are four samples of my fellow diner's Small Plates.

Steamed P.E.I. Mussels in butter, garlic, herbs, and white wine

Cold Vegetarian "Lasagna"

Roasted Beets

Crispy Calamari with sweet glazed carrots

I was thoroughly impressed with the Calamari dish and highly recommend it!                                                                                                  

I also recommend asking for Tiffany to be your server. She was quick to serve without hovering. Pleasant and polite, accommodating late arrivals quickly and without fuss. She was very knowledgeable about each dish and was happy to provide samples of wines and any thing else we asked for. The restaurant's newly updated menu offered a number of seasonally appropriate dishes, but most of the "vegetarian" dishes came with chicken stock in the sauce or meat delicacies in the crust. Though they were happy to make to order, I think having more true vegetarian options would have been nice to choose from for the ethical diner.

I had the Small Plate of Steamed Mussels with a glass of Zoe Skouras Rose, a wine from Greece. 

Blended from Saint George (Agiorgitiko) and Moschofilero, Domaine Skouras Zoe! Rose is a wine as exuberant as its name. Light bodied and vibrant, this fun, fruit-forward rose is refreshing and versatile, abundant strawberry, cherry, raspberry, and banana fruit like flavors.

Poulet au Vin Rouge - Chicken in Red Wine Stew - Crockpot

Rivarey 2006 Tempranillo from Spain 

Brown a 2oz piece of flank steak with bone in olive oil.

Set browned meat into crock pot with cracked pepper, salt, sprig of rosemary, and 2 tsp dry mustard. Turn the crock pot on high. Add sliced onions first,

then carrots and celery,

followed by red potatoes,

then lastly, large chopped tomatoes.

Fry two large chicken breasts or four thighs that have been cut into large pieces, in 2 tbls of olive oil, a sprinkle of salt, and 1 cup of wine. Once cooked through, add on top of vegetables. Pour in 1 cup of water and 3 cups of wine. Cook covered for 2 1/2 hours.

During the last half hour add 1 1/2 cups pre-made rice of your choice. Stir well and then serve.