Luncheon at Fall Creek Vineyard

Filed under Events, Wine by on April 20, 2010 at 3:21 pm {no comments}

Texas Hill Country Wine and Food Fest is one of my favorite foodie events of the year.  I attended for the first time 7 years ago and had so much fun that I have volunteered every year since.  I always start the fest with one of the luncheons in the Hill Country at a winery.  For the last few years I have been lucky enough to attend the luncheon at Fall Creek Vineyards.

Susan and Ed Auler are luminaries of the Texas wine world.  The very first fest 25 years ago, the legend goes, was planned around Susan’s kitchen table along with a now megastar in the wine world, Karen MacNeil, author of the Wine Bible and beloved PBS host.

Here is the menu we enjoyed with pictures:

1st Course

Seared Texas Shrimp and Blue Crab with White-Truffled Gazpacho

By Chef Jon Bonnell

Peregrine Hills Chardonnay

2nd Course

Texas Coffee Rubbed Grilled Strip Steak,
Roasted Parsnips, Candied Garlic, Mesquite Syrup

By Chef Josh Watkins

Fall Creek Vineyards Tempranillo, “Salt Lick Vineyards”, 2008

Dessert Course

Pound Cake, Fresh Seasonal Berries and Lemon Curd

By Chef Randy Evans

Llano Estacado Moscato

The grounds at Fall Creek are gorgeous.  Especially charming during this lush spring were the bluebonnets blooming among the vines.  Only in Texas!!

Chef Jon Bonnell prepared a creamy gazpacho that perfumed the air with the scent of white truffle.  The soup was topped with blue crab and Texas Gulf shrimp and matched with a crisp Chardonnay from Perregrine Hills.

It is no secret that I am a big fan of Josh Watkins.  He shines like no other at the Carillon.  But have you ever had a steak cooked to a perfect medium rare at any kind of large event off site from the restaurant?  Josh’s solution is to cook the steaks sous vide, which basically means searing the meat off, sealing in a plastic bag, and then placing them in a large warm bath where they can be brought up to the perfect temperature.  Another advantage to sous vide is that almost the entire steak is the correct degree of doneness and not just the pink center with a ring of gray around it.  The steaks where enhanced by a lovely Tempranillo from Fall Creek but what I really wanted was the big, bold, and hard to come by Meritus that Fall Creek produces.

And I learned the secret to Josh’s candied garlic garnish!  Maybe I will share in another post.

Of course, as a pastry chef, dessert is my favorite!  I have an obsession with lemon curd which almost bloomed into a business at one point and Randy Evans did not disappoint.  The pound cake was toasted for textural crunch, placed upon a layer of lemony buttery curd, then topped with fresh Texas strawberries and lightly whipped cream.  Beautiful and tasty, it inspired me to create a blueberry version over the weekend which I will post along with recipe soon.  Chef Evan’s version was paired with a not too sweet, almost musky Llano Estacado Moscato.

What a great start to a lovely weekend!

Peepshi

Filed under Sweet by on April 10, 2010 at 8:41 am {3 comments}

When I saw the post from Serious Eats on making sushi out of Rice Krispie Treats and decapitated Peeps, I had to give it a shot.  Their recipe called for store bought Rice Krispies and Fruit by the Foot.  Of course, I had to make my own! 

Here is the recipe straight from Kellog’s website for Rice Krispie Treats:  

Ingredients   
  • 3 tablespoons  butter or margarine
  • 1 package (10 oz., about 40)  regular marshmallows
  • - OR -
  • 4 cups  miniature marshmallows
  • 6 cups  Rice Krispies®

    •  

     

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

     I thought it would be easier to mold the the Treats before they were set.  It wasn’t.  I found the easiest method was to let them set fully and then cut off slices about 1/2 an inch thick.  Also a good idea to butter your hands and have a cup of water standing by to quickly wash off sticky goo. 
     Fruit leather is very simple  and a heck of lot cheaper and tastier to make yourself.  Basically you make a fruit puree by peeling and pureeing in a food processor whatever fruit you feel like and then straining out the solids.  Depending on the sweetness of the fruit, add sugar to the puree to taste.  You can also add a touch of lemon or any spices you want at this point.  Cook the puree on the stove top until thickened.  This will vary depending on the water content in your fruit.  Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe) or use a silpat baking mat.  Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness.  Place the baking sheet in the oven, try to keep any plastic wrap from touching the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. Heat the oven to a low 140°F. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. I usually keep it in the oven overnight, so about 8-12 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface.  I have even over dried it before and it became almost brittle but I just brushed it with some water and it became pliable again.
     I found it easier to shape individual pieces of the sushi and cutting the leather to fit the pieces.  It might have been possible to shape in rolls like regular sushi but I did not have a rolling mat.  I used Pop Rocks to garnish like roe as well as sesame seeds and chocolate sprinkles. 
I took these to a birthday celebration and had to get a shot of my biggest fan!!
 
 
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