A Sherry Vinaigrette for Sherry

Halla Helena,

You had such a wonderful dinner at Old World Winery, the food was amazing. Could you share the dressing recipe ? It was so nice and light and was hoping to serve that for our bridge girls weekend coming up in Feb.

Thank You Helena and hope to see you again real soon.

Warmest regards,
Sherry



Thank you Sherry for enlightening our dinners with your happy smile and great decorating skills. Here is the recipe that you requested.

Sherry Mustard Vinaigrette

1 TBSP Finely Chopped Shallots
1 TBSP Dijon Mustard
1 TBSP Granulated Sugar
1 C Extra Virgin Olive Oil (EVOO)
2 TBSP Dry Sherry
1 C Rice Wine Vinegar
Salt and White Pepper to taste

1. Mix shallot, mustard, sugar, EVOO and Dry Sherry.
2. While whisking, pour vinegar in slowly and continue until thickened.
3. Taste off with salt and pepper.
4. If to acid, taste off with a little bit more sugar and/or EVOO.

A good way to taste a vinaigrette is to dip in a leaf of the lettuce, so you see that the flavor gets balanced with the actual greens.

Enjoy!

We hope to see you back in a couple of months :)
Take care,
Helena

A Sunny Day in January

Starting off the week in Mary Black's Pilates class this morning followed by playing with our Labrador girls in the park. It was then time to hang out with good friends in the sun while sipping on a "Spicy White Cafe Breve" which is my favorite combination of espresso with steamed half and half and flavored with Mexican spicy cocoa and ground white chocolate. Gold Coast Coffee and Bakery in Duncan Mills also roast their own coffee, so I am taking home a package of "Jump Up" which is perfect for my breakfast palate.



So what will it be for dinner...? Oh yes, I have some nice pork loin to cook and serve with creamy coconut rice and Arugula salad. I feel like treating my husband with a creamy chocolate mousse, that will make him smile :) Mmmmmmm, that was good, got to go for a long hike tomorrow though.

Chili Pork Loin with Coconut Rice:

1 C Brown Rice
1/4 C California Wild Rice
2 1/2 C Water

Bring to a boil, stir. Take down to simmer and let cook under lid until rice is tender.

1/4 C Chopped Yellow Onion
1 TBSP Chopped Garlic
2 C Coconut Milk
1 TBSP Yellow Curry
1 tsp Chili Pepper
Salt to taste
3 TBSP Chopped Italian Parsley

Sauté onion and garlic on low heat until light brown, add coconut milk and spices, cook for a few minutes, mix in rice and taste off with salt. Add parsley.

1 Pork Loin
1 TBSP Olive Oil
1/2 tsp Salt
1/2 tsp Chili Pepper

Heat up oven to 450 degrees Fahrenheit. Spread the oil over pork loin, sprinkle salt and chili over. Bake to an inner temperature of 150 degrees F for medium. Let sit for 5 minutes before slicing the meat.

Serve with a nice salad.



Mocha Mousse:

2 TBSP Butter
1 1/2 C Whole Milk
2 TBSP Corn Starch
1 TBSP Strong Coffee or Coffee Liqueur
4 TBSP Sugar
1/8 tsp Salt

Cook all ingredients on low heat while whisking constantly until it thickens. Do not let the mix boil.



7 oz Semi Sweet Chocolate

Break chocolate in small pieces and melt into the warm milk mix. Stir until smooth and cool over an ice bath, stir now and then.

3/4 C Heavy Whipping Cream

Whip until stiff peak, fold into cool chocolate mix. Cover and refrigerate for minimum 1 hour.

3/4 C Heavy Whipping Cream
1 TBSP Granulated Sugar
1/4 tsp Vanilla Extract

Whip all ingredients together until stiff peak. Serve on top of your Mocha Mousse.



Enjoy!

Flavor Art Trilogy of Wilderness

January's Dinner is coming up - Time to make reservations
Thursday January 20th at 5:30 - Limited seats @ Old World Winery

Price $65 per person for food and wine
Wine club members $45

Call (707) 490-6696 for reservations

Flavor Art Trilogy of Wilderness Menu

Hors d'oeuvres:


Cream of Sonoma Coast Black Trumpets

2008 Chardonnay, Tweek Block

Red Beet and Antelope Slider with Goat Cheese

2004 Cabernet Sauvignon, Two Rock Block

First Course:


Polenta Cake with Braised Quail, Caramelized Pear and Mint Pesto

2006 Pinot Noir, Sterling Family Vineyard

Second Course:


Winter Greens with Mushroom Trio, Roasted Garlic and Sherry-Mustard Vinaigrette

2007 Rose, White Knight

Third Course:


Wild Pig Three Ways - Grilled Tender Ribs, Pink Pepper Corn Loin, Twice Baked Crusted Ham with Root Vegetable Purees and Pancetta-Gruyere Sauce

2005 Syrah, Rockin R Ranch,02 Pena Creek Zinfandel, 2006 Field Blend

Fourth Course:


Ginger and Orange Creme Brulee with Anise Tuile

2008 Sauvignon Blanc, Bon Temps LeBlanc