|
You are here: main
 articles
food article archive |
|
Holiday Entertaining,
Family Style
 (Family Features) - Traditional holiday gatherings typically involve dishes that take
a long time to prepare and even longer to digest. David Mirassou
of Mirassou Winery and his wife Jeannie have started a holiday
tradition of their own. They prefer to prepare an assortment of
simple, make-ahead appetizers for holiday entertaining, making
their family gatherings less formal and more fun.
David and Jeannie are part of the sixth generation of America's
oldest winemaking family, and they like the focus of holiday
gatherings to be sharing delicious foods and distinctive wines.
"This time of year is very special for our family," says David
Mirassou. "The holidays provide the perfect occasion to celebrate
with great food, great wine and to toast to family and friends."
David and Jeannie suggest turning a holiday get-together into an
interactive experience guests will remember. They recommend
serving a variety of smaller and simpler versions of your
favorite classics, allowing guests more sampling opportunities
and you more time with friends and family. Make sure to offer a
variety of wines with suggested food pairings, and set each
bottle next to the corresponding dish.
For more delicious recipes or wine suggestions, visit
www.mirassou.com.
Baby WellingtonsPrep time: 40 minutes | Cook time: 25 to 30 minutes 1 pound beef tenderloin filets, cut into 1-inch cubes 2 tablespoons butter 1/2 pound mushrooms, very finely chopped 2 tablespoons minced shallots 2 cloves garlic, minced 1/4 cup Mirassou California Cabernet Sauvignon 1/2 teaspoon chopped tarragon Salt and freshly ground pepper to taste 1 (17.3-ounce) package puff pastry, thawed 1 egg, beaten 1 (4-ounce) jar horseradish 1 cup sour cream Place beef cubes in freezer 30 minutes. Meanwhile, melt butter in medium skillet. Add mushrooms, shallots and garlic, and cook over medium heat 10 minutes, stirring frequently. Add wine and tarragon and cook until all excess liquid has cooked off. Season to taste with salt and pepper and set aside. Preheat oven to 450°F. Roll each puff pastry sheet into 11-inch square on lightly floured board. Cut each sheet into 9 equal squares and place equal amounts of mushroom mixture in center of each. Top with beef cubes and brush pastry edges with beaten egg. Fold in pastry to enclose and pinch edges to seal well. Place seam-side down on baking sheet and brush with beaten egg. Bake about 12 minutes or until pastry is golden brown. Stir together horseradish and sour cream and serve with Wellingtons. Makes 18 appetizers Vegetarian alternative: Substitute 18 (1 1/2-inch) baby portobello mushrooms, stems removed. Pairing suggestion: Mirassou California Cabernet Sauvignon 
Spicy Marinated Green BeansPrep time: 15 minutes | Cook time: 15 minutes Marinate time: Several hours 1 1/2 cups white wine vinegar 1 1/2 cups water 1 tablespoon whole black peppercorns 2 to 3 teaspoons crushed red pepper 2 1/2 teaspoons sugar 2 teaspoons kosher salt 1/2 tablespoon whole mustard seed 4 cloves garlic, sliced 2 large stalks fresh dill 3/4 pound fresh green beans, ends trimmed Place all ingredients except green beans in medium saucepan and bring to boil. Reduce heat and simmer 15 minutes. Place green beans in shallow dish and pour boiling marinade over top. Let cool, then place in ziplock bag and refrigerate several hours or until ready to serve, turning bag occasionally. Makes 12 servings Pairing suggestion: Mirassou California Sauvignon Blanc 
Crostini With Fig Spread and Bubbled BriePrep time: 10 minutes | Cook time: 40 minutes 3/4 cup stemmed and chopped dried figs (slightly heaping) 3/4 cup Mirassou Monterey County Pinot Noir 1 1/2 tablespoons honey 2 lemon slices, seeds removed 24 (1/4-inch thick) baguette slices, cut on the diagonal 2 tablespoons walnut or extra virgin olive oil 1/2 pound cold Brie, thinly sliced 1 1/2 tablespoons chopped fresh thyme Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender. Brush bread slices with oil and place oil-side down on large baking sheet. Spread about 1/2 tablespoon fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly. Makes 24 appetizers Pairing suggestion: Mirassou Monterey County Pinot Noir SOURCE: Mirassou Winery
 Recipes | Food Articles | Food Safety | Culinary Schools Copyright ©2008 culinary.net Before using materials from this site, please read our usage agreement.
|
