autumn gathernig 1

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
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Autumn Gathering

Peppered Chevre & Olive Tapenade Crostinis
Course Appetizer

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.
MAIN
COURSE
Short Ribs with Zinfandel Sauce
Roasted Potatoes & Leeks
French Green Beans with Rosemary Asiago

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Short Ribs with Zinfandel Sauce

Course Appetizer

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.

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Roasted Potatoes & Leeks

Course Main Dish

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

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Fresh Green Beans with Rosemary Asiago

Course Main Dish

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.

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Dark Chocolates with Blackberries & Raspberries

Course Main Dish

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