2013
Pumpkin Gratin Gwurztraminer
Lime Drizzled Shrimp Miner Viogner
Goat Cheese Pistachio Savignon Blanc
Stuffed Apricots
Tuna Viogner
Monday, December 16, 2013
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
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
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)
INGREDIENTS
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
DIRECTIONS
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.
INGREDIENTS
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
DIRECTIONS
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.
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