Announcements

Recipes from Mini-Wine Dinner - December 5th

Mini Wine Dinner Recipes:

Thank you to all who attended the Mini-Wine Dinner on Saturday, Dec. 5th. As promised, here are a number of the recipes for some of the food items featured that day, enjoy!:

Gruyere Croutons:

· Remove crust from a loaf of day-old rustic bread and cut the bread into ½" cubes. Prepare 2 cups.

· Toss the bread cubes with 3 Tbsp olive oil and 2 Tbsp melted butter, season them with salt & pepper and toast in a 350F oven until crisp.

· Sprinkle the croutons with grated gruyere cheese and toast again until the cheese melts and sticks to the croutons.

Grain Mustard Vinaigrette:

whole grain mustard 1/4 cup

Dijon mustard 1/4 cup

honey 1/4 cup

fresh thyme 2 Tbsp

Sherry Vinegar 1/4 cup

pure olive oil 1 1/2 cups

extra virgin olive oil 1/2 cup

lemon juice 2 Tbsp

salt and fresh pepper to taste

· whisk all ingredients together and store in refrigerator until ready to use (2-3 weeks)

· makes 3 cups of dressing

Pan Roasted Mushrooms & Braised Greens:

· Choose a mix of fresh wild mushrooms such as chanterelle or black trumpet, and cultivated mushrooms such as shiitake or crimini. Roughly chop the mushrooms to a uniform size. Cut 2-3 cups of mushrooms.

· Melt 4-6 Tbsp of butter (you can substitute olive oil) in a medium-large sauté pan.

· Add the mushrooms, salt and pepper and minced garlic to taste.

· Sear the mushrooms until browned on one side, toss them and add 4 cups of mixed braising greens such as kale, chard, or broccoli raab.

· Cover the pan, reduce the heat to medium and cook until the greens are tender, stirring or tossing frequently to avoid burning.

· also makes a great side dish for a variety of main courses!

Smoked Pork Tenderloin:

· You can purchase previously smoked meats or simply get the smokey flavor by grilling over coals or on a gas grill with smoking wood chips.

· Roast the smoked pork to an internal temperature of 130F. Slice small steak portions and top with a thick slice of brie. Return to the grill and heat just until the brie starts to melt.

Savoy Steak Sauce:

mustard seed 2 tbsp

black currants 1 cup water 1 cup

red wine vinegar 1/2 cup

Shallots, minced & sweated 6 each

Jalapeno, halved & seeded 4 each

Lea & Perrins worcestershire sauce 1 1/2 cups

brown sugar 1/4 cup black

pepper, coarse ground 2 Tbsp

pure olive oil 1 cup

salt to taste

· soak the mustard seed and black currants in the water and red wine vinegar overnight.

· roast the jalapenos until soft.

· blend all ingredients in the blender until smooth, strain through 2nd finest mesh strainer.

· Grill and slice a well marbled piece of beef and serve with the steak sauce drizzled on top.

Chocolate-Orange Truffle:

· heat 1 cup heavy cream to a boil. turn off immediately and remove from heat.

· add 1 lb chopped bittersweet chocolate (high quality please!)

· add 2 Tbsp Grand Marnier and zest from 1 orange. Stir until the chocolate is smooth. remove from pan and cool in refrigerator.

· Once cool, make balls from the chocolate mix (approx 1 Tbsp) and roll in unsweetened cocoa powder.

If you have any further questions about the recipes, please contact us at info@savoyabq.com.