Saturday, January 14, 2017

Christmas Eve Tapas Extravaganza! 2016

First Course
Cheese, sausage and olive tray
Shrimp cocktail
Beet deviled eggs

Wines for first course
Bubbles, Champaigne
Fiddleshead Lalapaloza - Pinot noir, 2012
Chenin Blanc, Samatur from France
White Wines

Second Course
Appetizer from Jan. Cordon Blue: Swiss cheese, ham, cream cheese, mustard, chives on French bread.
Caprese pizza
Scallops prepared by Pat. Corn meal crusted jumbo scallops with Cabernet glazed shiitake mushrooms and Gorgonzola Demi cream. These were incredible and paired so well with the Shiraz.  Definiteley the hit of the night.

Wines for second course
Chardonnay from Robert James, 2014 Ocel
Shiraz - Viognier from Australia, Trelato & Chapoutier (2013)

Third course
To be honest, everyone was pretty full after the amazing Scallop dish.
Pork filled empanadas with corn relish. These are delicious anddefinitely worth the tme to make. They can be made ahead and then warmed up before serving.
Gorgonzola stuffed dates wrapped in bacon. Always on the list.
Spicy meatballs with pineapple. My mom's recipe

Wines for the third course
Revolver Vine/Vein, 2013
Pride Cabernet Franc, 2013. So delicious
Brandlin Cabernet Sauvignon (2013)
Artesa Cabernet Sauvignon (2012 Atlas Peak, single vineyard)
Red Wines

Almond joy bars and other chocolates with Prager Port, 10 year, tawny Noble Companion

NOTE: Crab cakes with lemon remoulade was on the menu but we ended up not preparing them until Christmas Day.  This was an amazing pairing with the crab cakes. Chardonnay from Robert James, 2014 Ocel

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