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Recipes from the Vineyards 22 prime-living.com Lia Huber
As holiday menus continue to feature triedand-true recipes, consider inviting the vineyard to your table. Chefs at wineries all over the world share with us some of the dishes they re serving among the vines and don t forget to pour a glass to sip while you cook! Wine-glazed Mushroom and Goat Cheese Crostini courtesy of Bonterra Organic Vineyards serves 8 Heat a large skillet over medium-high heat and swirl in 3 tablespoons extra virgin olive oil. When oil is warm, add 2 pounds cremini mushrooms (sliced), 1/4 cup shallot (diced), 1 tablespoon rosemary (minced) and 5 cloves garlic (minced) and toss to coat with oil. Season with salt and pepper to taste and cook mushrooms for 8-10 minutes, tossing occasionally, until they have released their liquid and the liquid has evaporated. The mushrooms should have a slight golden-brown tinge to them, and there should be a good crust developing on the bottom of the pan. Pour in 1/2 cup merlot and use a stiff spatula to scrape up the crust on the bottom of the pan. Continue to cook and scrape for 3-4 minutes, until the liquid is gone and the mushrooms are a deep golden-brown. Thinly slice and on a cookie sheet toast baguette (approximately 16 slices). Let cool slightly and smear each slice with goat cheese (about 4 ounces in total) and top with a spoonful of mushrooms. Arrange all on a platter and scatter with finely chopped parsley. november/december 2014 23
Pancetta Wrapped Salmon with Pesto Whipped Potatoes courtesy chef John Adamson and Amici Cellars serves 4 24 prime-living.com Basil Pesto In a large pot bring 4 quarts of salted water to a rolling boil. Fill a medium-sized bowl with ice water and set aside. Plunge 2 bunches fresh-picked basil leaves and 1 bunch Italian parsley into the boiling water and stir once, making sure the all of the basil and parsley leaves are blanched. Pour into a colander to drain. Immediately plunge the leaves into the ice bath and cool completely. With a lint-free cloth, squeeze the basil and parsley of as much water as possible, making sure that they are very dry. Roughly chop the herbs and place into a blender with 1 1/4 cup of extra virgin olive oil and salt and pepper to taste. Add 1 medium clove of garlic and 1/4 cup toasted pine nuts. Pulse the blender 3 to 4 times. (If the pesto is not blending easily, add additional olive oil.) Run the blender for about 20 seconds, or until all ingredients are well blended. When the pesto is combined, remove it from the blender to a bowl and fold in 1/2 cup finely grated parmesan cheese. Cover the pesto tightly with plastic wrap and keep refrigerated. (Note: store-bought pesto can also be used, but the salt content of the pesto will likely be higher so adjust the seasoning of the potatoes and salmon accordingly.) Salmon Lightly salt and pepper 4 salmon fillets (5-6 ounces each, skinned and pin boned). Carefully wrap 2 slices pancetta (sliced 1/16-inch thick) around each fillet. Place a stainless steel or nonstick sauté pan over medium-high heat. When the pan has been heated, add 3 tablespoons olive oil and wait for a slight smoky haze to rise from the pan. Immediately add the salmon. Cook the salmon for approximately 3 to 4 minutes on each side or until the pancetta has crisped. Continue to cook the salmon, turning until it is crisp on all 4 sides. Place 4 medium russet potatoes (peeled and cut into 2-inch pieces) in a small stainless steel pot and completely cover with salted, cold water. Bring to a simmer and cook uncovered for about 15 minutes, or until tender. In a separate saucepan, bring 1 cup heavy cream to a simmer. Drain the potatoes and add them to the scalded heavy cream. With a potato masher, combine the potatoes with the cream and continue to mash until smooth. Add salt and white pepper to taste. Fold in 1 cup pesto until it is well blended. Place the pesto whipped potatoes on a warmed plate and top with the pancetta wrapped salmon.
Amici Cellars november/december 2014 25
Port Loin with Burst Grapes courtesy of Bonterra Organic Vineyards serves 6 Pound 3 cloves garlic (peeled) to a paste in a mortar and pestle with a pinch of salt and grind of pepper. Add 2 tablespoons fresh thyme and continue to pound to a paste. Mix in 1 teaspoon ground allspice, 1 teaspoon coriander and 1 tablespoon olive oil. Rub mixture over 2.5 pound boneless pork loin roast. Cover and refrigerate for at least 3 hours (or overnight). Preheat oven to 400 F. Rub pork with an additional pinch of salt. Heat a large skillet over medium-high heat and swirl in 1 tablespoon olive oil. Sear pork roast on all sides, about 3-5 minutes total, and transfer pan to oven. Roast for 15 minutes and scatter 3 cups red grapes (de-stemmed), 1 cup shallot (peeled and sliced lengthwise) and 2 sprigs fresh thyme around the skillet. Continue to roast the pork for another 10-20 minutes, until a thermometer poked into the thickest part reads 150 F. Remove pork from the oven to a cutting board, tent with foil and let rest for 15 minutes before slicing. Transfer pan with grapes to the stove over medium-high heat and boil for 5 minutes, pressing gently on the grapes until some burst and sauce thickens slightly. Remove thyme stems from pan. Slice pork and spoon grapes and sauce over top. Lia Huber 26 prime-living.com
Winter Beets with Wild American Hackle Roe courtesy of Jordan Winery serves 12 Pre-heat oven to 425 F. In a saucepan over medium heat, combine 1 cup red beet juice (approximately 2 beets), 1/2 teaspoon aged sherry vinegar and Kosher salt to taste. Simmer for 30 seconds, remove from heat and set aside. Bloom 1.5 sheets gelatin by soaking the sheets in a bowl of cold water for 5 to 10 minutes (about 1 cup, or 250mL, of cold water per sheet). Once soft, lift sheets from the cold water. Wring gently to remove excess water and stir sheets into warm beet juice until completely dissolved. Check for seasoning, strain and pour into 12 spoons or crocks, refrigerate to set. (This step may be completed the day prior to serving.) While gelée is setting, toss 2 Chioggia beets (scrubbed and trimmed) in 1 tablespoon grape seed oil to coat. Cover the bottom of a small heavy sauté pan with 1 cup coarse salt. Bury the beets halfway and roast in the 425 F oven until easily pierced with a paring knife (45 minutes-1 hour). Allow the beets to cool to the touch. Rub the skins off with a kitchen towel, slice thinly, brush with 1 teaspoon extra virgin olive oil, season with kosher salt and reserve. Once each spoon of gelée is set, stack two slices of the roasted beet and top with Hackleback Sturgeon Roe (2 ounces total). Garnish with crème fraîche (1/4 cup total), fresh chopped chervil and chives. november/december 2014 27