Monday, December 16, 2013

Thanksgiving Tapas


Pumpkin Gratin                  Gwurztraminer

Lime Drizzled Shrimp        Miner Viogner

Goat Cheese Pistachio       Savignon Blanc
Stuffed Apricots

Tuna                                   Viogner

Wine Tasting Menu - Spring

Shrimp                            Pinot Gigio (Cellio Schiopetto, 2004)

Garlic Mushrooms          Rose (Les Tamelles Cinsault, 2004 France)

Mediterranean Palmiers Dessert wine (Olivares 2001, Spanish)

Brie with Raspberry Caps Pinot Noir

Christmas Eve Tapas Menu

2012 (Mike, Beth, Claire, Lorraine, Katie, Reina) Wausau, WI

2013 Menu (Beth, Mike, Claire and Pat) Minocqua, WI

Blue Cheese Stuffed Bacon Wrapped Dates (one of our very favorites)
Hot Spiced Meatballs w/pineapple
Shrimp cocktail, great with the chardonnay
Three Cheese Walnut spread w/apples and pears (this is amazing)
Antipasto plate with various cheeses, olives, veggies, crackers (smoked gouda a huge favorite)
Herb dip
Roasted garlic, yum!
Rum Cake

We served Miner wine: Wild Yeast Chardonnay, Odessey, and Oracle.
Conversation went well into the night with a delicious port

Brunch on Christmas morning:
Egg dish
fresh baked cinnamon rolls
Grape fruit salad
Cranberry Kir Royale

NOTE: I had planned more food for an evening meal.  We were still too full a tired so leftovers were perfect while watching The Hobbit.

Sweet Barbecue or Baked Salmon

This recipe is from Colorado Colore (2002)

4 (6 oz) salmon fillets
1/2 cup soy sauce
2 T honey
1 T Dijon mustard
1 T minced parsley
2 or 3 garlic cloves, minced

Pierce the salmon with a fork a place in a sealable plastic bag. Combine the soy sauce, honey, Dijon mustard, parsley, & garlic in a bowl and mix well. Pour the soy sauce mixture over the salmon and seal tightly. Turn to coat. Marinate in the refrigerator for 1 - 4 hours, turning occasionally. Grill over medium hear - high for 5 minutes per side or until fillets flake easily.  I have also baked the salmon in the oven for 20 minutes at 425 degrees.

Great in a salad and outstanding for salmon burgers.