Winter 2014 Surprise Case

 Winter Surprise Case $252 + tax Winter Food Wine This season’s wine selections are inspired by Christmas, New Year’s, colder nights and lots of snow! Seasonal recipes by Twelve outstanding wines to celebrate winter www.foodandwine.com Loire Valley, France Fast Hors d’Oeuvres 1.
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Pancetta-­‐‑Wrapped Scallops with Lemon 6 large sea scallops (about 1/2 pound), membrane removed, scallops quartered, 3 tablespoons extra-­‐‑virgin olive oil Four 3-­‐‑inch-­‐‑long strips of lemon zest plus 1 teaspoon finely grated zest 2 fresh rosemary sprigs plus 2 teaspoons finely chopped rosemary Freshly ground pepper 12 thin slices of pancetta (about 4 ounces), halved In a bowl, toss the scallops with the olive oil, lemon zest strips, rosemary sprigs and pepper and let marinate in the refrigerator for 2 hours. In another bowl, soak 24 wooden toothpicks in water for 2 hours. 9. Preheat the broiler. Remove the scallops from the marinade and lightly pat them dry. Drain the toothpicks. Wrap each piece of scallop in a slice of pancetta, secure with a toothpick and transfer to a broiler pan. Broil the scallops for about 1 minute per side, turning once, until the pancetta sizzles and the scallops are firm but not rubbery. 10. In a small bowl, combine the grated lemon zest and chopped rosemary. Dip one end of each wrapped scallop in the lemon-­‐‑herb mixture, transfer to a platter and serve. 1.
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Pepper-­‐‑Crusted Beef Crostini with Arugula 1 1/2 teaspoons crushed black peppercorns, 1/2 teaspoon salt 3/4 pound trimmed beef tenderloin, tied 3 tablespoons olive oil, 1 baguette, cut diagonally into slices 2 tablespoons tapenade (black olive paste), 12 medium arugula leaves Gently press the crushed pepper into the beef and sprinkle with the salt. Heat 1 tablespoon of the olive oil in a medium skillet. Add the beef and cook over high heat until well browned all over, about 10 minutes. Let cool, then refrigerate until chilled, at least 2 hours or for up to 2 days. Preheat the oven to 350°. Brush the bread slices lightly on both sides with the remaining 2 tablespoons olive oil and arrange them on a large baking sheet. Bake for about 7 minutes, turning once, until lightly browned. Spread about 1/4 teaspoon of the tapenade on each toast and set a halved arugula leaf on top. Using a sharp, thin-­‐‑bladed knife, cut the chilled beef against the grain into 24 very thin slices. Arrange a slice of beef on each crostini and serve. Domaine De La Poultiere Vouvray Brut The Pinon family spans three generations and their focus has always been on small production. Their winemaking is a subtle alliance between modernity and tradition. Made from 100% Chenin Blanc, this Sparkling offers an amazing opportunity to take in the holidays with style. It offers a very clean, refreshing taste with hints of succulent pear, quince, musky florality, hints of wool and a nutty richness. $23 2 1.
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One 12-­‐‑ to 14-­‐‑pound turkey 2 tablespoons kosher salt 1/2 pound thinly sliced pepperoni 1 preserved lemon—halved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind 12 large sage leaves, plus 2 sprigs 2 rosemary sprigs 2 sticks unsalted butter, softened 2 tablespoons minced thyme 1/2 teaspoon ground fennel and freshly cracked pepper for taste. Season the turkey inside and out with the salt and transfer to a rack set in a roasting pan. Refrigerate uncovered overnight. Let it return to room temperature before cooking. Preheat the oven to 300°. Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin. Stuff the sage and rosemary sprigs in the cavity. Tie the legs with string. In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind. Rub the butter all over the turkey and season with pepper. Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425° and roast for 30 minutes longer, until well browned and an instant-­‐‑read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour. Strain the pan juices into a bowl. Carve the turkey and serve with your favourite fixings. Mosel, Germany Roast Turkey with Pepperoni B Reichsgraf Von Kesseistatt Riesling This fantastic wine is produced at an estate C dedicated to high quality year after year. Riesling is considered one of the best aromatic grapes in the World of Wine and the homeland of Germany is where it all began. Intense notes of fresh flowers, peach, apricot, lime cordial and diesel will unlock your senses. Remarkable freshness combined with bright acidity, creaminess and a hint of sweet. $29 3 Mauris laoreet aliquet mi. Fish Tacos with Avocado Crema and Mango 1.
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1 large shallot, thinly sliced 1 garlic clove, minced Juice of 2 limes 1 teaspoon honey 1/2 teaspoon hot sauce 1 tablespoon extra-­‐‑virgin olive oil Sea salt Two 8-­‐‑ounce skinless snapper, catfish, tilapia, sole, or other thin white fish fillets 1 1/2 cups sour cream 1 Hass avocado 1/2 cup cilantro leaves, plus more for garnish 1 large clove garlic 2 tablespoons water Eight 6-­‐‑inch corn tortillas 1 mango, peeled, pitted and cut into 1/4-­‐‑inch dice •
Preheat the oven to 400°. In a 9-­‐‑by-­‐‑13-­‐‑inch glass or ceramic baking dish, mix the shallot with the garlic, lime juice, honey, hot sauce, olive oil and 1 teaspoon of salt. Arrange the fish in the dish and turn several times to coat. Let the fish stand in the marinade for 10 minutes. •
Roast the fish for 10 minutes, until cooked through, then flake with a fork. •
Meanwhile, in a small food processor combine the sour cream with the avocado, cilantro, garlic, water and 1-­‐‑
teaspoon salt. Puree until smooth. •
Wrap the tortillas in foil and warm in the oven for 1 minute, until soft and pliable. Arrange the fish in the tortillas and top with the avocado crema and diced mango. Garnish with cilantro leaves, fold the tortillas over the filling and serve right away. Okanagan Valley, Canada Nulla facilisi. B Lake Breeze Pinot Blanc This winery was built in 1996 and named Lake Breeze for the winds that blow across C the bluffs year round. The first vines were planted in 1985, making them some of the oldest on the Naramata Bench. This Pinot Blanc is intensely fruity and aromatic. It has been their signature wine for many years and is one of our favourite Canadian whites. The crisp apple, mango and citrus aromas follow onto the palate, which is clean and fresh. $25 4 Petit Chablis, France B 1.
Lobster Sliders Meat from a 1 1/2-­‐‑pound cooked lobster (1 1/4 cups), cut into 1/2-­‐‑
inch pieces 2. 2 tablespoons mayonnaise 3. 2 tablespoons crème fraîche 4. 1 tablespoon minced shallot 5. 1 tablespoon finely diced dill pickle 6. 2 tablespoons finely diced celery 7. 1 1/2 teaspoons minced tarragon 8. 1/2 teaspoon finely grated lemon zest 9. Kosher salt and freshly ground white pepper 10. 1 tablespoon unsalted butter, at room temperature 11. Eight 2-­‐‑inch round soft dinner rolls, split In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use. Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve with potato chips! Domaine Gerard Tremblay Petit Chablis is an appellation for white Chardonnay wines produced C in Chablis and the surrounding villages. It’s a unoaked Chardonnay that is uncomplicated but delightfully crisp and refreshing with easy graceful flavours. It carries green apple, pear and grapefruit in the glass. Aromas are equivalent to smelling soft rain mixed with honeysuckle on an early morning (which is what we do for a living!) $22 5 Spicy Chicken Chili 1.
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2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeño peppers, seeds and ribs removed, chopped 1.
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1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-­‐‑sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-­‐‑ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-­‐‑ounce can) 1/2 teaspoon fresh-­‐‑ground black pepper 1/3 cup chopped cilantro (optional) In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro. Central Coast, California Octavia Pinot Noir Blending grapes from Santa Barbara and Monterey – Octavia produced a wine that is the epitome of a California Pinot Noir at a fantastic price point! Both of these vineyards receive a nice contrast of cool nights followed by warm sunny days. Pinot flourishes in this environment and develops excellent colour and rich flavours. Rose petals and red cherries on the nose, more red fruit and some smoked leather on the palate. A well made crowd pleaser. $22 Pasta with Mushrooms and Mascarpone Alba, Piedmont 1.
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4 tablespoons unsalted butter 1/4 cup coarse fresh bread crumbs 1 pound penne pasta 1 pound assorted stemmed mushrooms, such as cremini, shiitakes and chanterelles, thickly sliced Salt and freshly ground pepper 1/4 cup heavy cream 1 cup mascarpone (1/2 pound), at room temperature 2 tablespoons snipped chives 5.
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Melt 1/2 tablespoon of the butter in a large, deep skillet. When the foam subsides, add the breadcrumbs and cook over moderately high heat, stirring, until golden and crisp, 4 to 5 minutes. Transfer the breadcrumbs to a plate and wipe out the skillet with a paper towel. In a large pot of boiling salted water, cook the pasta until just barely al dente. Drain the pasta, reserving 1 1/2 cups of the pasta cooking water. Meanwhile, melt the remaining 3 1/2 tablespoons of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the cream and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes. Stir in the mascarpone and 3/4 cup of the reserved pasta cooking water and cook until a creamy sauce forms. Add the pasta to the sauce and toss gently over moderate heat until fully coated and cooked through, about 3 minutes; add the remaining 3/4 cup of pasta cooking water as needed to keep the pasta moist. Transfer to a large, warmed bowl, sprinkle with the toasted breadcrumbs and chives. Stroppiana Dolcetto D’Alba This winery is owned by Dario Stroppiana, who, aided by his wife Stefania, takes care of every production process, from the vineyard to the cellar. This area of Italy produces some the biggest, boldest wines in the World of Wine. Dolcetto is the softer side and what locals will drink on a day-­‐‑to-­‐‑day basis. It’s fresh, fragrant and fruity with scents of strawberry, raspberry and blueberries. It’s delightfully smooth and maybe too easy to drink J $17 Bierzo, Spain Charcuterie with Homemade Mustard 1.
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3 tablespoons black mustard seeds 1/2 cup Dijon mustard 1/4 cup hot English mustard, such as Coleman’s 2 tablespoons blackstrap molasses 2 tablespoons brewed espresso 2 tablespoons honey 2 tablespoons vegetable oil 2 teaspoons rice vinegar 1 teaspoon whiskey and Sea Salt for taste In a small skillet, toast the mustard seeds over moderate heat until they just start to pop, about 3 minutes. 1. In a blender, combine the toasted mustard seeds with both mustards and the molasses, espresso, honey, oil, vinegar and whiskey. Blend until smooth with some specks of seeds still visible. Season with salt. Scrape the mustard into a bowl and serve with cured meats and olives. Suggested cured meats: Salami, Prosciutto, Peppercorn Pate, Sausage, Capicola, Spanish Ham and Mocetta. Encanto Mencia En Roble This wine hails from the up and coming Bierzo region in Northwest Spain, right on the Portuguese border. In this DO, there are a small amount of grapes authorized to grow and in turn used to make wine. Mencia is the most common indigenous red grape that carries a very unique experience. Nose of zesty vanilla cream, cherry jam and subtle oak. Spicy black cherry progressively builds intensity on the palate with a slight game undertone. $18 Pork Chops with Mushroom Bread Pudding 1.
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2 tablespoons butter, 1 onion – chopped, 1 rib celery -­‐‑ chopped 3/4 pound mushrooms, cut into thin slices 1 teaspoon dried thyme 1/2 pound baguette (or other crusty bread), cut into 1/2-­‐‑inch cubes (about 1 quart) 1 teaspoon salt, 1/2 teaspoon fresh-­‐‑ground black pepper 1 1/3 cups canned low-­‐‑sodium chicken broth 3 eggs – beaten to mix, 2/3 cup half-­‐‑and-­‐‑half 1 tablespoon cooking oil 4 center-­‐‑cut pork chops, about 1-­‐‑inch thick 5.
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Heat the oven to 325°. Butter a 9-­‐‑by-­‐‑13-­‐‑inch baking dish or a gratin dish of similar size. In a large nonstick frying pan, melt the butter over moderately low heat. Add the onion and celery; cook, stirring occasionally, until starting to soften, about 3 minutes. Increase the heat to moderately high. Add the mushrooms and thyme and cook until the mushrooms start to brown, about 5 minutes. Remove the pan from the heat. Stir in the bread cubes, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer the mixture to the prepared baking dish. Stir together the broth, eggs, and half-­‐‑and-­‐‑half. Pour the mixture evenly over the mushrooms and bread. Put the dish in the lower third of the oven and bake for 25 minutes. Meanwhile, heat the oil in the frying pan over moderate heat. Sprinkle the remaining 1/4 teaspoon each salt and pepper over the pork chops. Add the chops to the pan and brown, about 3 minutes per side. Remove the chops from the pan. Remove the bread pudding from the oven after it bakes for 25 minutes and set the pork chops directly on top. Return to the oven and cook until the meat is done and the pudding is just set, 10 to 15 minutes. Ribera del Jucar, Spain Bodegas La Magdalena “Sueno” Ribera del Jucar is one of a dozen unknown yet exemplary wine regions in Spain. It’s an ancient wine region that was under vine during the Roman Empire. But it’s also one of the newest. This wine is proof positive that Spanish Tempranillo is crazy delicious and super juicy. A great mix of licorice, earl grey tea, damson plum, blueberry yogourt and a hint of smokey cinnamon spice. $18 1.
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Braised Lamb Shanks with Garlic and Indian Spices 3 tablespoons vegetable oil 4 lamb shanks (5 pounds total) Salt and freshly ground pepper 1 medium onion, coarsely chopped 1 head of garlic, separated into cloves and peeled 1/2 cup coarsely chopped fresh ginger One 14-­‐‑ounce can crushed tomatoes 3 cups dry red wine, such as Syrah 4 cups of chicken stock, 4 whole cloves, 2 cardamom pods 2 cardamom pods, 2 teaspoons of coriander seeds 1 teaspoon cumin seeds, One 1/2-­‐‑inch cinnamon stick 1/4 cup thinly sliced mint leaves Preheat the oven to 325°. In an enameled cast-­‐‑iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl. Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender. Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with rice. IGP Chavanay, France Yves Cuilleron Syrah The Northern Rhone hosts some of the most sought after Syrah’s in the World (also known as Shiraz). Vines in the commune of Chavanay are located just outside the borders of all the famous villages within the North. Put simply, the boldness of Syrah is still present with a softer edge. A wine designed for pleasure with an expressive nose. Loaded with jammy fruit, black pepper spice, crispy bacon and hints of olive and smoke. We always have time for Syrah! $25 Campania, Italy Steak Pizzaiola 1.
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4 tablespoons olive oil, plus more if needed 2 cloves garlic, minced 1 1/2 pounds tomatoes (about 3), peeled and chopped 3 sprigs plus 1/2 teaspoon chopped fresh oregano, or 3/4 teaspoon dried oregano 5. 3/4 teaspoon salt 6. 1/2 teaspoon fresh-­‐‑ground black pepper 7. 1 1/2 pounds sirloin steak, about 1 inch thick In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes. In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using. Cantine Faliesi “Mastio” Made from 100% Aglianico and a true classic from Southern Italy. The vine is believed to have first been cultivated in Greece by the Phoceans and brought to Italy by Greek settlers. Small family-­‐‑run wineries are now responsible for keeping this ancient varietal alive and this is one of the finest examples. In its youth, Aglianico can pack a pretty good punch. Full-­‐‑bodied and concentrated suggesting prunes, raisins, balsamic and cherries. A wine grape superstar! $26 Gorgonzola Cheeseburgers with Pancetta . 1 1/2 pounds ground sirloin or chuck . Salt and freshly ground pepper . 8 thin slices pancetta . Four 1/4-­‐‑inch-­‐‑thick slices Gorgonzola cheese (4 ounces) . 4 hamburger buns or kaiser rolls, split . 2 tablespoons unsalted butter, melted . Romaine lettuce leaves, tomato slices and paper-­‐‑thin sweet onion slices Everybody enjoys a great burger! Light a grill. Shape the meat into 4 patties and season on both sides with salt and pepper. Wrap each hamburger with 2 slices of pancetta. Grill the burgers over a medium-­‐‑hot fire for about 4 minutes, or until nicely browned on the bottom. Flip the burgers and top them with the Gorgonzola. Grill for about 4 minutes longer, or until nicely browned and cooked through. Meanwhile, brush the cut sides of the buns with the butter and grill them, cut side down, until lightly toasted. Set the burgers on the bun bottoms and top with the lettuce, tomato and onion. Serve at once. Haut Medoc, Bordeaux Chateau Lamothe-­‐‑Cissac The great wines of Bordeaux have influenced the entire World when it comes to wine. Finding one that is a little easier on the pocket book can be truly hard while keeping that reputation. This is a blend of predominantly Cabernet Sauvignon with Merlot and Petit Verdot. It is an opaque, dark garnet purple with aromas of blackberries, earth and blackcurrants. It’s velvety smooth with a beautiful tannic structure and well-­‐‑
integrated fruit and oak. $28 Douro, Portugal Port and Cheese Port and cheese is one of the most classic food and wine combinations. Port, with its huge diversity of flavours, creates a wealth of sublime opportunities for pairing with cheese – more, indeed, than any other wine. Here are some suggestions of how to enjoy some of these inspired marriages of Port and cheese. It’s always a great idea to add a mix of nuts and dried fruits as well. Thick, Crumbly and Tangy •
Stilton, Valencay, and Sainte-­‐‑Maure Firm, Mature and Intense •
Farmhouse Cheddar, Comte, and Gouda Creamy and Full-­‐‑Bodied •
Brie, Camembert and Taleggio Buttery, Mellow and Piguant •
Stilton, Roquefort and Gorgonzola Messias 2007 Late-­‐‑Bottled Vintage Port, the famous fortified wine, comes in many different categories and styles. “Late-­‐‑Bottled Vintage” or “LBV” Ports aren’t bottled until up to four to six years from the vintage date. This means they spend about twice as long in wood as Vintage Ports, so they’re usually more accessible at an early age. Most LBV’s are also fined and filtered allowing you to keep them open for months while still remaining fresh and tasty! $27