Saturday, December 22, 2007

Happy Holidays

I'd like to take a moment to wish everyone a wonderful holiday!

Thank you for taking the time out of your day to read my blog.

Now I'd want to share with you a few recipes that I received with my California Wine Club shipment. I will be trying the Beef Magnifique tonight with Daniel Gehrs Syrah.

Beef Magnifique (serves 8)

½ lb bacon, diced; 2 dozen small white onions; 4lbs beef cut in 2" cubes;1 tsp flour; ½ tsp salt; ¼ tsp ground pepper;1 clove garlic, pressed; 1 slice orange peel; 1 bouquet garni (tie 2 small bay leaves, 1 sprig thyme, ½ tsp freshly ground nutmeg, ½ tsp marjoram, 1 small bunch parsley in a piece of cheesecloth) 2 cups Daniel Gehrs Syrah; 1 cup fresh small button mushrooms; Fresh parsley, finely chopped

Brown the bacon in a Dutch oven until crisp. Remove bacon and brown onions in remaining fat. Remove onions. Brown meat on all sides in same fat. Spinkle the bacon with flour; return to Ductch oven. Season with salt and pepper. Add garlic, orange peel, and bouquet garni. Heat wine; pour over meat. Cover and place in a slow oven (250 – 300 degrees) for about 3 hours. Add more wine (including the glass of iwne you are enjoying while cooking) as necessary.

Meanwhile, sauté fresh mushrooms in a little butter until soft. Add mushrooms and onions 15 minutes before beef is done. Before serving, remove herb aouquet and orange peel. Sprinkle with parsley. Serve with hot buttered crusty sourdough French bread and Daniel Gehrs Sarah.

Artichoke Dip

9 ounces artichoke hearts, drained and chopped; 1 cup mayo; ½ cup Sauvignon Blanc; 1 cup grated Parmesan cheese; ½ cup plain bread crumbs; ¼ tsp white pepper; ¼ tsp oregano

Heat oven to 350 degrees. Add wine to mayo and blend well. Blend in artichokes, cheese, bread crumbs, pepper and oregano. Bake in an ungreased dish for 30 minutes. Serve with buttery crackers.

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