cup all purpose flour
2 tsp sugar
1 tsp baking powder
1 tsp salt
tsp freshly ground black pepper
3 ears or 2 cups sweet corn plus corn milk
2 large eggs
cup water
cup grated extra sharp cheddar cheese
2 Tbsp unsalted butter, melted and cooled
Vegetable oil for frying
In a medium mixing bowl, stir together the flour, sugar, baking powder, salt and pepper. In a small bowl, whisk together the corn and corn milk (if using), eggs, water and cheddar. Pour the-corn mixture over the flour mixture and stir just to combine. Gently fold in the butter. In a heavy-bottomed deep pan, heat inch of Canola or other unflavored oil to 350˚ F. Drop the batter by spoonfuls into the hot oil, being careful not to crowd too many in the pan-they should not touch each other. Fry the fritters for two minutes on each side or until they are lightly browned, crisp, and cooked through. Remove the fritters to drain on paper towels. Repeat until all the fritters are cooked.
Sprinkle the fritters with sea salt and serve.
Makes 16 Hors d’Oeuvres Servings
1 cup bread crumbs
3 eggs
1 tablespoon olive oil
1 1/2 teaspoons parsley
1/2 cup grated Romano cheese
1/2 cup water
1 small onion, chopped
3/4 pounds Ricotta cheese
dash of salt and pepper
1. Mix meat, bread crumbs, grated cheese, 2 eggs, onion, salt and pepper.
2. In a separate bowl, mix Ricotta cheese, 1 egg, 1/2 teaspoon parsley and a pinch of salt; sprinkle lightly with 2 tablespoons additional bread crumbs.
3. Place 1/2 of meat mixture in baking pan; spread Ricotta mixture on top of meat mixture, then top with the rest of the meat.
4. Close edges firmly so Ricotta doesn’t ooze out.
5. Brush top with oil.
6. Bake 25 minutes in a 350° oven until meat is golden brown, but not dry, and Ricotta is firm.
7. Slice and serve real hot.
While preparing have a glass of pinot noir, and drink a French White Burgundywith this dish.
juice of 1 lemon
1 lemon, seeded and cut into (1/4 inch) dice
1/3 cup first-press olive oil
1/4 cup of red onion cut in very small dice
2 tablespoons of capers
3 tablespoons coarsely chopped Italian parsley
1 head of romaine lettucesalt and freshly ground pepper
Serves 6 to 8 people
1. Pick through the scallops, removing the straps and any particles of shell. Chill thoroughly.
2. Mix the lemon juice, lemon dice, olive oil, onion, capers and parsley. Chill also.
3. Wash the yellow inner leaves of the romaine and slice fine (chiffonade). Keep chilled.
4. About 10 minutes before serving, mix the scallops and the lemon mixture. Season to taste with salt and pepper. Keep chilled.
5. Make a little nest with the chiffonade of romaine in each scallop shell or on each plate. Toss the scallops to distribute the ingredients evenly and divide equally among the nests. Spoon any extra juice over the scallops and the lettuce. Serve at once.
While preparing have a glass of Sauvignon Blanc and drink a Muscadet or a crisp Chablis with this dish
Hermann Wiemer Rosé of Pinot Noir
Herman Wiemer Gewürztraminer
Acorn Squash Soup
Hermann Wiemer Rosé of Pinot Noir
Herman Wiemer Gewürztraminer
Seared Wild Gulf Shrimp with Chiptole, Garlic and Extra Virgin Olive Oil
Fennel and Roasted White Beets with Chiffonade of Beet Greens with Vinaigrette
Lamoreaux Landing Estate Red
Dr Konstantin Frank Dry Riesling
Confit of Hudson Valley Duck
Pommes Preparè pour le Confit(sautéed potatoes)
Shalestone Harmony
Fox Run Chardonnay
Pan-Seared Minute Steak of Local Grass-Fed Beef Mushrooms and Shallots
Casa Larga Meritage
Long Point Zinfandel
Salade Mesclun
Northland Sheep Dairy Bleu Bergère Sheeps Milk Cheese
Side Hill Acres Fresh Chevre with Herbs
Sheldrake Point Cabernet Franc
Hosmer Gry Riesling
Poached Pear with Warm Ganache
Fox Run Port Knapp Brandy
Preheat oven to 375˚F
24 cloves garlic, peeled
1 cup olive oil
18 Picholine olives, pitted and halved
12 oz. Italian Fontina cheese, cut into 24 slices
1 lb. puff pastry, rolled to 1/8 inch
Egg wash made with 2 egg yolks mixed with 1 tablespoon of water
In a small saucepan over low heat, cook the garlic cloves in the olive oil until they are very soft, about 30 minutes (they shouldn’t brown). Remove the garlic from the oil (reserve the oil for another use). Cut the pastry into 6-2 inch wide, 12 inch long strips. Put 3 of the strips on a parchment lined baking sheet. Brush the 3 strips with egg wash then divide the cheese, garlic and olives evenly among the strips.
Place the remaining 3 strips on top of the filled strips and press the top strips of pastry down to the edges to seal. Egg wash the tops of the, now 3, strips. Bake the pastries for 20 to 20 minutes or until they are well puffed and golden brown. Serve warm, cut into 1 inch pieces.
Makes 24 Hors d’Oeuvres Servings
We suggest about a pound of almonds or walnuts or both. Whip one egg white until very frothy, toss the nuts in it, then add a rounded tablespoon of garam masala, a quarter cup of sugar, a scant teaspoon of salt, and a scant teaspoon of cayenne pepper.
Bake for about a half hour, most easily on parchment paper although a greased sheet pan will also work. Be sure to stir the nuts every few minutes so they don’t stick together. When they are nicely brown, take them out, let cool and eat.As we said, any combination of spices will work.
This particular recipe tastes especially good with off-dry white wines such as Lucas Vineyards Riesling.
The ingredients:
1c mayonnaise
1 tbs finely grated shallot
c sour cream
1 clove finely grated garlic
c whole milk; more as needed
1tbs fresh lemon juice
6 oz crumbled blue cheese, such as Point Reyes; more to taste tsp kosher salt
fresh ground black pepper to taste
The method:
1. In a medium bowl, stir together the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt and pepper.
2. Cover and refrigerate for at least 3 hours to let the flavors develop.
3. Before using, taste and adjust the seasonings, if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.
