Wine and Food

Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard.

Ham is so often thought of as "traditional" Easter fare and here's an Easter menu that salutes ham as well as many other springtime favorites. Whether you'll be having friends over for a quiet sit-down dinner, or the whole family for a big Easter celebration, there's something here for almost everyone!

Citrus, Spinach And Bacon Salad
Raspberry-Chipotle Glazed Ham
Asparagus With Tarragon Dipping Sauce
Ice Cream Terrine

Wine Pairings: The main course is wonderful served with a slightly fruity Sauvignon Blanc, such as Villa Maria or Bogle. For red wine lovers, offer 2003 Estancia Stonewall Vineyard Pinot Noir from Santa Lucia Highlands or 2004 Night Owl Pinot Noir from San Bernabe Vineyards. An effervescent Moscato d'Asti or sparkling Prosecco sets off the Ice Cream Terrine to perfection.

CITRUS, SPINACH AND BACON SALAD, Serves 8

6 cups fresh spinach
2 oranges, peeled and segmented (reserve juice)
1 grapefruit, peeled and segmented (reserve juice)
1/2 cup crisp bacon bits
Dressing:
1/4 lg. onion (preferably Vidalia)
2 t. salt
1 cup sugar (you can use sugar substitute)
3 t. poppy seeds
2 t. dry mustard
2/3 cup red wine vinegar
2 cups oil

Mix first six ingredients in a blender or food processor. Add oil in a thin stream to eliminate separation. Refrigerate.

Before using, measure enough dressing into a small bowl to coat spinach leaves. Thin slightly with reserved juice.

Place spinach in large salad bowl. Toss with dressing to coat. Place spinach on 8 plates, arranging orange and grapefruit segments on top. Sprinkle with bacon bits.
NOTE: Leftover dressing may be refrigerated and used for another salad.

RASPBERRY-CHIPOTLE GLAZED HAM, Serves 8-10

1 4 1/2 - 5-lb. fully cooked bone-in spiral-cut ham
1- 1/2 cups seedless raspberry preserves
2 T. white vinegar
2 - 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
Fresh raspberries and fresh herb sprigs

Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degrees F. Allow approximately 15-18 minutes per pound.

Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degrees F, brushing once or twice with additional sauce. Remove from oven.

Cover ham with foil and let stand for 15 minutes. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired.

ROASTED GARLIC & HERB POTATOES, Serves 82 lbs. fingerling potatoes (or tiny new potatoes)
1 bulb garlic
10 sprigs fresh thyme
1/2 bunch fresh basil
4 sprigs rosemary
1/4 cup olive oil
2 T. butter
salt & pepper to taste
1/2 cup water

Rinse and pat dry potatoes. In a mixing bowl toss potatoes with olive oil, salt , pepper, then lay them in a baking dish. Break the bulb of garlic, then crush cloves leaving on the outer layer of skin. Toss into baking dish. Cover potatoes with the herbs (thyme, rosemary & basil), add butter and water and cover with aluminum foil. Bake at 375 degrees for about 30 minutes. When the potatoes are tender, remove the whole herbs and discard them. Remove the skins from the garlic, discarding skins. Roughly chop garlic and add to potatoes; toss. Add salt & pepper as necessary.

ASPARAGUS WITH TARRAGON DIPPING SAUCE, Serves 8

2 lbs. thin asparagus, cut into 5-inch spears
1/2 cup mayonnaise
1/4 cup dairy sour cream
2 T. minced shallots
2 T. chopped fresh tarragon
1 t. fresh lemon juice
1/4 t. salt
1/4 t. freshly ground pepper
Pinch ground red pepper

Bring 4 quarts of salted water to a boil in a large pot. Add the asparagus, return to a boil, and cook about 2 minutes or until just tender. Rinse and drain under cold running water. Pat asparagus dry with paper towels.

For tarragon sauce, combine the mayonnaise, sour cream, shallots, tarragon, lemon juice, salt, freshly ground pepper, and red pepper in a small bowl until well mixed.

Arrange asparagus on a platter and serve with tarragon sauce.

ICE CREAM TERRINE Serves 10-12

3 cups strawberry ice cream, softened
3 cups toasted almond ice cream, softened
3 cups chocolate ice cream, softened

Line a 7- by 9-inch loaf pan completely with two or three pieces of plastic wrap, leaving several inches of plastic overhanging on all sides.

Spread strawberry ice cream in an even layer in the bottom of lined pan; freeze for 30 minutes. Spread toasted almond ice cream in an even layer over strawberry; freeze for 30 minutes.

Spread chocolate ice cream in an even layer over pistachio; cover with overhanging plastic wrap and freeze until firm, about 8 hours, or up to 1 week.

Unwrap terrine and invert pan over a serving plate. Hold on to plastic wrap and lift off pan. Remove plastic wrap. Return to freezer for up to 2 hours, or serve at once. To serve, cut terrine into 1-inch-thick slices (dip knife in hot water and wipe dry between each slice). Drizzle with chocolate sauce and top with a dollop of whipped cream.

NOTE: As you're ready to use each kind of ice cream, soften it in the microwave on high power in 5-second intervals just until soft enough to spread, but not melting, 5 to 20 seconds total.

Wine and Food Pairings by Paula Getzelman, Chalk Ridge Vineyard.

Late autumn in the San Antonio Valley is marked by mild, sunny days and crisp evenings. The leaves in the vineyards have turned to rust and if we've had a storm or two, the vines are often bare. There is a special grace and beauty about the vines now; they've given their bounty and have settled in for their winter nap.

We, too, have slowed our pace just a bit. The days are shorter, the nights longer and those wonderful comfort foods are especially appealing now as we begin to look forward to all the excitement of another Holiday Season.

This time of year just calls out for Autumn Pot Roast, a Getzelman family favorite. It's tradition at our house to serve this hearty pot roast with crisp potato pancakes, green peas with mushrooms and LOTS of gravy to cover everything. (This tasty roast is equally good served with soft polenta.)

With its clove and allspice overtones, Autumn Pot Roast is perfect with a fruity Zinfandel. Known for its fruit-laden, berry like aroma, Zinfandel's soft tannins and crisp acidity make it the perfect fall and winter wine.

After dinner, relax in front of a crackling fire with Warm Apple Squares served with French Vanilla ice cream or fresh whipped cream and enjoy the perfect finish to a wonderfully satisfying dinner.

AUTUMN POT ROAST, Serves 8

1 4 lb. 7-blade pot roast
2 cloves garlic, minced
1 large carrot, sliced
1/4 cup parsley, chopped
8 pepper corns
1 bay leaf
3 whole cloves
1/4 t. ginger
1/8 t. allspice
1/4 cup vinegar

Brown pot roast in small amount of oil in heavy Dutch oven. Remove excess oil from Dutch oven and place pot roast, covered, in a 200 degree oven and cook for about 5 hours or until meat feels tender. Add remaining ingredients to the liquid in the Dutch oven, stirring well. Replace lid and simmer, covered, another 45 minutes. Remove meat from pan; cover with foil and keep warm in the oven.

Skim off fat from drippings in the Dutch oven, leaving the drippings in the pan. Return 3 T. of fat to the pan, add 3 T. flour and stir well to combine. Add 2 cups of beef broth and stir over medium heat to thicken. Add additional liquid a little at a time until the gravy is the desired consistency.

POTATO PANCAKES, Serves 4

1 1/2 pounds red new potatoes
3 tablespoons olive oil
2 eggs, slightly beaten
2 T. flour
2 cloves garlic (optional)
1/2 teaspoon salt
2 tablespoons vegetable oil

Shred potatoes. In a mixing bowl, combine potatoes with olive oil, eggs, garlic and salt. Using 1/3 cup mixture for each pancake, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

Into a large skillet heat oil over medium heat, carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until pancakes are golden brown, turning once.

Repeat with remaining batter. Add additional oil during cooking, as needed. Drain on paper towels and keep warm. Serve with sour cream or gravy.

APPLE SQUARES, Serves 8
5-6 apples, peeled, cored, sliced
1/2 cup sugar
1/2 cup hot water

Place apples in a medium bowl. Sprinkle sugar over, and then hot water. Mix well until sugar dissolves. Turn apples into an 8" x8" baking dish. In another mixing bowl, place the following ingredients:
1 cup graham cracker crumbs
1/2 cup flour
1 cup sugar
1/2 t. cinnamon
1/2 cup walnuts or pecans, coarsely chopped

Pour mixture over the apples. Drizzle with 1/2 cup melted butter. Bake in 350 degree oven for about 45 minutes or until apples are tender. Serve warm with ice cream or whipped cream.