Lots of
Interesting ideas on www.foodnetwork.com
Tapas Ideas: http://www.ericweisstein.com/fun/wine/tapas.html
Shanon’s
Peach Killer, Shanon Easterday
Utilizing
Pinot Grigio wine
A
recipe for a summer dessert: In a saucepan heat up a cup and a half of Pinot Grigio with one half to a cup of sugar (enough
to make it sweet to taste).
Add some
orange rind and 2-3 cinnamon sticks. Simmer for 20 minutes. Remove the cinnamon and let cool. Enjoy a glass of Pinot in the
meantime. Blanch some peaches, dunk them in cold water, peel and slice them up into a glass bowl (or ceramic or plastic).
Chill for several hours (2-7 ideal). Toss in some raspberries if you like about 15 minutes before serving. Serve in a
glass goblet - with biscotti.
Enjoy! Keep away from the children. Hint: I discovered this on my own. If
you have too much left over (or you forget and leave it for too long in the fridge), let it ferment in the fridge for a week,
or more. Mix the juice with some tonic (or soda) and add ice and a lime wedge. It's cool and refreshing. My friends say it's
out of this world and called it "Shanon's Peach Killer".
Roasted Roma Tomatoes On Toast
(from Food & Wine magazine)
Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and
make the lemon cheese up to 2 days ahead; cover separetly and chill. Bring to room temperature to serve.
8 Roma tomatoes (equal size, 1 1/2 lb total), rinsed and cored
1 onion (about 8 oz) peeled and finely chopped
3/4
cup balsamic vinegar
1/2 cup firmly packed brown sugar
2 tbls olive oil
1 tbl minced fresh ginger
Lemon Cheese
(recipe follows)
Olive-oil toast (recipe follows)
About 2 cups arugula leaves
Salt
1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- to 12-inch oval or
rectangular casserole (rim should be at least 1/2 inch higher than tomatoes).
2. In a 1 1/2- to 2-quart pan, combine
onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes.
3.
Roast in a 400 degree oven until tomatoes are dark brown and sauce is browed and thickened (bubbles will be large and shiny),
about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins
to thicken, to avoid scorching. Use hot, warm, or at room temperature.
4. Spread lemon cheese equally on oiled
sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices
equally onto toast slices. Add salt to taste.
Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh
chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high
speed until blended.
Olive-oil Toast: Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in. cut about 1/2
in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375 degree oven until lightly browned on the
bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons olive oil. Continue baking
unti golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.
