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Kendal-Jackson-V-Class-Pdf.Pdf CHEF TRACEY’S HOLIDAY HORS D’OEUVRES OYSTERS WITH MIGNONETTE 2018 Freemark Abbey Sauvignon Blanc, Napa Valley WARM MUSHROOM DIP & BAGUETTE 2018 Hartford Court Chardonnay, Russian River Valley CYPRESS GROVE “MIDNIGHT MOON” CHEESE GRAPE & MUSTARD SEED CHUTNEY 2018 Hartford Court Pinot Noir, Russian River Valley KOREAN STYLE BEEF LETTUCE WRAPS 2016 Freemark Abbey Cabernet Sauvignon, Napa Valley OYSTERS WITH MIGNONETTE Freemark Abbey Sauvignon Blanc, Napa Valley MIGNONETTE 1 cup white verjus 6 tablespoons champagne vinegar ¾ cup cucumber, small dice 6 tablespoons shallot, minced 1 tablespoons pink peppercorn, pushed through sieve Shop for oysters at your specialty seafood counter or get them shipped directly from one of our sources at: https://shopoysters.hogislandoysters.com/ WARM MUSHROOM DIP & BAGUETTE Hartford Court Chardonnay, Russian River Valley We believe every winter party needs a warm dip. This was originally one of our favorite pasta sauces, but everyone loved sopping it up with bread so much that we decided to skip the pasta, give the sauce the gratin treatment with some toasty melted cheese on top and call it a dip. SERVES 12 Goes great with the Pinot Noir too! 1⁄4 cup extra-virgin olive oil 11⁄2 lb mushrooms (such as hedgehog, maitake, or chanterelle), cleaned, stem ends trimmed, and torn into large uniform pieces 1 teaspoon kosher salt 3 tablespoons unsalted butter 1⁄2 cup minced shallots 1 tablespoon minced garlic 4 teaspoons fresh thyme leaves 2 tablespoons all-purpose flour 1⁄2 cup dry white wine (such as Sauvignon Blanc) 2 cups heavy cream 1⁄4 cup plus 1 tablespoon soy sauce 1⁄2 lb Vella Toma or Monterey Jack cheese, grated 1 baguette, sliced and then toasted if desired Preheat the broiler. In a large sauté pan, heat the olive oil over medium heat for 1 minute. Add the mushrooms and salt and cook, stirring occasionally, for 4 to 7 minutes, until the mushrooms are soft and have released their water. Transfer the mushrooms to a bowl and reserve. Return the sauté pan to medium heat and melt the butter. Add the shallots, garlic, and thyme and cook, stirring occasionally, for about 2 minutes, until the shallots and garlic are golden brown. Add the flour and cook, stirring, for 1 minute. Add the wine and deglaze the pan, stirring to dislodge any browned bits from the pan bottom, then cook for 1 minute. Pour in the cream and soy sauce and cook for 3 to 6 minutes, until reduced by half. Add the reserved mushrooms and cook for 2 minutes longer. Remove from the heat and transfer to a broiler-proof serving dish. Top evenly with the cheese and broil until the cheese melts and is golden brown. Serve the gratin hot with the baguette slices on the side for dipping. CYPRESS GROVE “MIDNIGHT MOON” CHEESE GRAPE & MUSTARD SEED CHUTNEY Hartford Court Pinot Noir, Russian River Valley 1⁄3 cup yellow mustard seeds 2 teaspoons rice oil or other neutral-flavored oil 1⁄2 cup diced yellow onion, cut into small dice 2 lb small-to-medium seedless red grapes 1 cup red verjus Chutney is great with 1 star anise pod, finely ground turkey dinner, pork loin 1 teaspoon ground coriander and other proteins too! 2 teaspoons ground cinnamon 1 cup golden raisins 1⁄2 teaspoon kosher salt In a small, dry skillet, heat the mustard seeds over medium heat, moving the pan occasionally to ensure even toasting, for about 2 minutes, until lightly toasted, fragrant, and just beginning to pop. Set aside. In a 4-qt pot, heat the oil over medium heat. Add the yellow onion and cook, stirring occasionally, for about 1 minute, until soft. Add the grapes, stir to combine and cover the pot. Cook, stirring often, for 10 to 12 minutes, until the grapes begin to wilt. Add the verjus, star anise, coriander, cinnamon, raisins, salt, and the toasted mustard seeds and stir well. Cook uncovered over medium heat for 10 to 15 minutes, until the liquid has reduced and the mixture is thick. Remove from the heat and serve warm or cold. The chutney will keep in an airtight container in the refrigerator for up to 1 month. Source: Cypress Grove website https://www.cypressgrovecheese.com/cheese/aged-cheeses/midnight-moon/ KOREAN STYLE BEEF LETTUCE WRAPS Freemark Abbey Cabernet Sauvignon, Napa Valley Serves 8 1/2 small onion 8 garlic cloves 1 C. honey 2/3 C. soy sauce 1/4 C. red wine 2 Tbsp. whiskey 1 tsp. freshly ground black pepper 1 tsp. sesame oil 3 Tbsp. sesame seeds, toasted 2 1/2 lbs. tri-tip, sliced thin against the grain (or Korean-style ribs, ask your butcher to slice these for you) 2 heads red leaf lettuce ¼ cup fermented Black bean paste ¼ cup scallions, sliced into thin circles Add the onion, garlic, honey, soy sauce, wine, whiskey, pepper and sesame oil to blender. Blend on high until smooth. Fold in 1 Tablespoon sesame seeds. In a large bowl, add the marinade and tri-tip. Cover and refrigerate for 2 hours. Preheat grill or cast-iron pan to high. Remove the tri-tip from the marinade and grill for 1 minute per side. Remove from grill and allow to rest for 2 minutes. Slice into thin strips and wrap in individual lettuce cups, top with a small smear of black bean paste and top with toasted sesame seeds and sliced scallions. SHOPPING LIST PRODUCE: OILS/SPICES/CONDIMENTS: ❑1 x Cucumber ❑Extra-virgin olive oil ❑2 x Shallot ❑Rice oil or other neutral-flavored oil ❑Mushrooms (such as hedgehog, maitake, or ❑Sesame oil chanterelle) ❑Red verjus ❑1 x Yellow onion ❑White verjus ❑2 lb Small-to-medium seedless red grapes ❑Champagne vinegar ❑2 x Heads of red leaf lettuce ❑Kosher salt ❑1/2 small onion ❑All-purpose flour ❑8 x Garlic cloves ❑Dry white wine (such as Sauvignon Blanc) ❑Scallions ❑Red wine ❑Minced garlic ❑Whiskey ❑Fresh thyme leaves ❑Soy sauce (1 cup total between two recipes) ❑Fermented black bean paste BREAD: ❑Yellow mustard seeds ❑Baguette ❑Ground coriander ❑Ground cinnamon MEAT/SEAFOOD: ❑Pink peppercorn ❑2 1/2 lbs. Tri-tip, sliced thin against the grain (or ❑Ground black pepper Korean-style ribs, ask your butcher to slice these ❑1 x Star anise pod for you) ❑Sesame seeds ❑Oysters ❑Golden raisins ❑Honey DAIRY: ❑Unsalted butter ❑Heavy cream ❑Vella Toma or Monterey Jack cheese, grated ❑Cypress Grove “Midnight Moon” cheese (or other aged goat’s milk cheese).
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