Autumn Gathering
Autumn Leaves Blowing
Billowing Gray Clouds Floating
A Cozy Fall Dinner with Four
Special Friends
Peppered Chevre & Olive Tapanade Crostinis
Short Ribs with Zinfandel Sauce
Roasted Potatoes & Leeks
French Green Beans with Rosemary
Asiago Cabiatta Bread From a Local Bakery
Dark Chocolates with Blackberries & Raspberries
Serves 4
The blueberry and blackberry flavors of Zinfandel wine intensifies into sweet richness. The sauce will delicately encompass the fork tender beef. The leek s with roasted potatoes caramelize to magnify their flavor. And, the sweet crispness of the French Green Beans is a refreshing compliment to the entire meal.
APPETIZER
Peppered Chevre
& Olive Tapanade
Crostinis
Autumn Gathering
Peppered Chevre & Olive Tapenade Crostinis
Ingredients
- 1 Baguette
- 2 tbsp olive oil Extra Virgin
- 4 oz log of Peppered Chevre
- 12 oz jar of olive tapanade green or black
Instructions
- Preheat oven to 425 degrees. Cut the baguette into ½ inch slices. Brush both slices with olive oil. Line a baking sheet with parchment paper. Lay baguette slices onto baking sheet. Bake baguette rounds for 3-4 minutes per side or until they are lightly toasted. * Do the day before and keep in an air tight container
- Spread a thin layer of chevre on each crostini and top with a dollop of olive tapenade
Notes
SHORT CUTS:
Purchase pre-made crostinis from your local bread baker Use a packaged crostini or a sea salt flat cracker You don't have to pre-make the appetizer for your guests. Layout a beautiful platter with your crostinis, the log of chevre and a small bowl of the olive tapenade. WINE PAIRING SUGGESTIONS: Alto Adige Pinot Grigio or a Germant Kabinett *The German Kabinett offers an interesting contrast with the sweeter wine being paired with the salt in the olives.
Purchase pre-made crostinis from your local bread baker Use a packaged crostini or a sea salt flat cracker You don't have to pre-make the appetizer for your guests. Layout a beautiful platter with your crostinis, the log of chevre and a small bowl of the olive tapenade. WINE PAIRING SUGGESTIONS: Alto Adige Pinot Grigio or a Germant Kabinett *The German Kabinett offers an interesting contrast with the sweeter wine being paired with the salt in the olives.
MAIN
COURSE
Short Ribs with Zinfandel Sauce
Roasted Potatoes & Leeks
French Green Beans with Rosemary Asiago
Short Ribs with Zinfandel Sauce
Ingredients
- 5 lb Beef Short Ribs
- 1/2 cup flour
- olive oil
Instructions
- Preheat the oven to 350 degrees. Coat the bottom of a dutch oven in olive oil. Heat oil on stove top over medium high heat. Coat ribs with flour. Brown ribs in batches. To get the best results, do not allow ribs to touch each other in your pan. Remove ribs and set to the side.
Roasted Potatoes & Leeks
Ingredients
- 1 1/4 lb potatoes Yukon gold
Instructions
- Preheat oven to 500 degrees. Cut potatoes into wedges. *You can do this ahead of time and keep in water in your refrigerator until you’re ready to roast them. Dry the potatoes and combine them with leeks, olive oil, thyme, sea salt & fresh ground pepper. Toss to coat. Lay potatoes and leeks on a baking sheet lined with parchment. Bake for 15-20 minutes or until golden brown
Fresh Green Beans with Rosemary Asiago
Ingredients
- 1 lb French Green Beans
- 2 oz Rosemary Asiago shaved
Instructions
- Boil green beans until tender, approximately 5-7 minutes. Strain green beans. Return to the heat pan, toss briefly to reduce outside moisture. Set on a platter or bowl and top with shaved Asiago and sprinkle with sea salt.
Dark Chocolates with Blackberries & Raspberries
Ingredients
- 3.5 oz bar of Lindt Excellence 70%
- 1 cup raspberries
- 1 cup black berries
Instructions
- Break the chocolate bar into chunks. Place chocolate on small serving dish. Garnish with berries.
Notes
WINE PAIRING SUGGESTIONS: Late Harvest Zinfandel, Champagne Rose