Christmas dinner with Lisa, mom&dad, Susan&James, and joined by the Berzanskys for dessert
Starters: Olive tapenade, crackers, gruyere & a triple creme blue cheese
Wine: 2009 Gianni Gagliardo Fallegro
The olive tapenade was inspired by Evan (who else) and made by blending together olives, olive oil, capers, garlic, lemon zest, lemon juice, and miso paste. Very good but very salty. The Gagliardo is an aromatic Italian white from the Piedmonte region with ever so light frizzante.
Salad: arugula with pomegranate and sauteed mushroom, seasoned with raspberry vinaigrette
Wine: continuation of the Gagliardo
Soup: winter quash with chilis and mint.
Wine: N.V. Collard-Picard Champagne Cuvée Dom Picard Blanc de Blancs
The soup recipe is adapted from 'The Greens Cookbook' by Deborah Madison. The champagne is from K&L. Love that stuff.
Entree: Imam bayildi (braised eggplant)
Main Course: Barbecue marinated salmon with potato-leek puree
Wine: 2005 Poderi Aldo Conterno Langhe Nebbiolo Il Favot
The imam bayildi was made by mom and delicious. The salmon marinated overnight in a hodge podge of a sauce (wine,soy sauce, brown sugar, honey, olive oil, garlic). I had a tough time getting the charcoal going - clear that i dont really know how to barbecue. The wine was the real wildcard not having had it before, picking it up on a PRIMA recommendation -and it was flat out delicious.
Cheese Plate - an assortment of soft cheeses
Wine: 2007 Hall Cabernet Sauvignon Napa Valley
The Hall Cabernet is overoaked in my opinion.
Dessert - Lemon bars, Ginger cake, assorted cookies
Wine: Homemade Sparkling Mead (2010)
Wine: 2006 Navarro Vineyards Gewürztraminer Cluster Select Late Harvest
Mmm, good stuff!
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