Happy August News24/680.com followers!
Last evening I was honored to present the food for Steven Kent’s release and signing of his first book: Lineage: Life and Love and Six Generations in California Wine.
I was tasked to create a seasonal tasting menu to showcase the wines being enjoyed by the guests. Each recipe incorporated their newly-released L’Autre Côte Cabernet Franc.
Spicy Tomato – Basil – Cabernet Franc Bisque
Buckwheat Blinis with Summer Vegetable Ratatouille; Brie, Fig Jam and Red Walnut
Rillette de Canard with Cornichons in Puff Pastry
Rosemary Shortbread with Cabernet-Balsamic Strawberries, Cream and Pistachio
Since I returned home, I have read nearly half of his book. First impressions: a clear introspection of the psyche and life of a passionate craftsmen; the challenges of making wine in the often under-estimated Livermore Valley (one of the oldest wine-growing districts in California); through his words, learning to appreciate – from new, different perspectives – the 8,000 year-old practice of winemaking, and his goals (among many) to: “…take care of people, to add richness and joy to their lives, to make people who drink wine little happier after than they were before, each day.”
I highly recommend. To order your own signed copy, visit: https://stevenkentmirassou.com
Also, look for Epicurean Exchange Culinary Travel’s next “Taste of Livermore” Wine and Food Tour, and the next opportunity to meet and learn from Steven.
Sharing one of the recipes I created (others to follow):
Rosemary Shortbread with Balsamic Strawberries, Cream and Pistachio
For the Shortbread Cookies:
1 cup unsalted butter, softened
1/2 cup confectioner’s sugar
2 cups all-purpose flour
2 tablespoons finely minced fresh rosemary
For the Topping:
2 – pints organic strawberries, washed, trimmed and cut into a 1/2-inch dice
2 tablespoons granulated sugar
2 tablespoons Amphora Strawberry-Balsamic vinegar
A can of quality whipped cream
1/4 cup coarsely chopped pistachio nuts
For the Shortbread:
• In a large bowl, with an electric mixer, cream together the butter and confectioner’s sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to the butter/sugar mixture and mix well.
• Shape into 2 – 8-inch long, 1 1/2-inch diameter rolls. Wrap each in plastic wrap, tighten from each end to create a uniform roll. Refrigerate overnight (important). With a sharp knife, cut into 1/4-inch slices. Place cookies 1-inch apart on a parchment-lined sheet pan.
• Bake in a 350˚F oven for 11 – 12 minutes or until the edges are lightly browned. Remove from the oven and place on a wire rack to cool.
For the Topping:
• Combine the strawberries, sugar, balsamic vinegar and mix well. Let rest for 20 minutes, folding a couple of times. Strain the strawberries of their liquid.
• On each cookie, place a small dollop of the whipped cream; 5 or 6 pieces of the strawberries and sprinkle of pistachios.
Makes 60 cookies/15 servings
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