Baked Lobster with Mango Sauce - Lobster Tail 5

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
Autumn Gathering APPETIZER
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Peppered Chevre & Olive Tapenade Crostinis
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Peppered Chevre & Olive Tapenade Crostinis
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Instructions
  1. 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
  2. Spread a thin layer of chevre on each crostini and top with a dollop of olive tapenade
Recipe 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.

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

Short Ribs with Zinfandel Sauce
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Short Ribs with Zinfandel Sauce
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  1. 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
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Roasted Potatoes & Leeks
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  1. 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
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Fresh Green Beans with Rosemary Asiago
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  1. 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
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Dark Chocolates with Blackberries & Raspberries
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  1. Break the chocolate bar into chunks. Place chocolate on small serving dish. Garnish with berries.
Recipe Notes

WINE PAIRING SUGGESTIONS: Late Harvest Zinfandel, Champagne Rose

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This entry was posted in Full Menu, on June 3rd, 2015

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