Our wines are very much "food wines:" bold
enough to pair with any red meat or game. But their forward fruit and
peppery spices can enhance other dinner courses as well, both paired with
the food & used in the preparation.
This favorite appetizer is a good
balance to McCray Ridge wines. The olive oil and lemon mellow the tannins
without subduing any of the complexity. We use the Baba Ghanush as a dip,
but it is also wonderful with kabobs or roasted meat - either lamb or
1 lb Eggplant
2 or 3 T lemon
1 or 2 cloves of crushed garlic
1/3 C olive oil
Salt to taste
Preheat the oven to 375. Cut eggplant in half the
long way and poke each half with a couple of holes. Bake for 20 minutes,
skin side up. Hold the baked eggplant pieces directly over a gas flame to
blacken the skin. Be careful! Put blackened eggplant under faucet water
and rub off the skin. Slice and remove seed part as much as possible. In
food processor, blend eggplant with 2-3T lemon dribbled in and add garlic
and salt to taste. Blend until smooth, then, while the blender is still
on, drizzle in the olive oil.
Serve at room temperature with sesame crackers or pita bread.
Twin Cheese Grilled
Portobello Mushrooms With Dried Tomatoes
This mushroom recipe, adapted from Southern
Living, is a good balance to the zest of McCray Ridge wines. The subtle
fruitiness the marinade imparts to the mushrooms and cheeses prepares the
palate for the complexity of the wine. There are a lot of steps, but the
end result is worth them.
1 ½ C olive oil
1 C port
½ C balsamic vinegar
2 tT Dijon mustard
1/3C minced purple onion
1 ½ T minced garlic
2 teaspoons dried basil
1 teaspoon kosher salt
8 portobello mushrooms
¼ C dried tomatoes, sliced
8 ounces mozzarella cheese
8 ounces goat cheese, crumbled
Whisk together first 8 ingredients; set
Remove stems from mushrooms, and reserve for another use. Place mushroom
caps in 15- x 10-inch jellyroll pan.
Bake at 350 degrees for 10 minutes. Pour oil mixture over caps. Let stand
Remove mushrooms from marinade, discarding marinade.
Grill, covered with grill lid, (or bake in a 350 degree oven) over medium
heat 2 to 3 minutes on each side. Return mushrooms to jellyroll pan, and
top evenly with dried tomato and cheeses.
Broil 5 inches from heat, for 3 minutes or until cheese melts and is
lightly browned. Garnish. Yield: 4 servings.
from Bon Appetit, Feb. 1999)
C un-pitted brine-cured olives
C McCray Ridge Merlot (or other dry red wine)
tsp. fennel seeds, crushed
garlic clove, thinly sliced
tsp. olive oil
the oven to 325. Combine ingredients in a baking dish and bake about 20
minutes or until olives are heated through.
from Bon Appetit, November, 2002)
T unsalted butter
C (packed) golden brown sugar
T chili powder
½ tsp. salt
tsp. ground cumin
tsp. dried oregano
tsp. ground black pepper
tsp. ground cayenne pepper
C Each of a variety of nuts: walnuts;
oven to 300. Spray large
baking sheet with nonstick spray. Melt
butter in large nonstick skillet over medium heat.
Add next 8 ingredients; stir until sugar dissolves.
Add all the nuts; stir until butter mixture coats nuts thickly.
Spread nut mixture in single layer on prepared sheet.
Bake until nuts are glazed and deep brown, stirring often, about 20
minutes. Cool nuts completely
on sheet, stirring occasionally.