RECIPES

• Shrimp Cocktail



• Harvest Moon Brownies
  – Perfect with the Late Harvest Zinfandel
  
  
• Mushroom Tarts
  
  
• Crab & Cauliflower Bisque
  
  
• Creamy Artichoke Dip

Shrimp Cocktail

Serves 6

Ingredients

1 lb Shrimp Meat
1 Medium Red Onion, Diced
¼ Cup Shopped Parsley
1 Oz Lemon Juice
24 Ct Medium Sized Prawns
Salt To Taste

Court Bouillon

10 Cups Cold Water
2 Medium Carrots, Quartered
2 Stalks Celery, Quartered
1 Large Onion, Quartered
1 Head Garlic, Halved
½ Bunch Parsley
5 Sprigs Thyme
2 Bay Leaves

Bring this mixture just to a boil, and then add prawns. Poach for approximately 2 minutes or until just pink.

Cocktail Sauce

1 Cup Ketchup
1 Lemon, Zested and Juiced
4 T Horseradish
¼ T Worcestershire Sauce
Hot Sauce To Taste

Rough chop shrimp meat, mix with parsley, onion, lemon juice and salt. Divide into six wine glasses. Add Cocktail Sauce. Garnish with lemon wedges and poached prawns.

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Harvest Moon Brownies
– Perfect with the Late Harvest Zinfandel

4 ounces Scharffen Berger 99% unsweetened chocolate (2 scored sections)
2/3 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups unsifted flour (less flour for moister brownie)
1/2 teaspoon salt
1 teaspoon baking powder

Preheat oven to 350 F.

Melt chocolate and butter over low heat in a large heavy dutch oven. Remove from heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla, and mix (dirtying a whisk is optional).

Gently lay the flour, salt, and baking powder on top of the gooey chocolate mixture. Mix the flour, salt, and baking powder with a fork without digging into the chocolate.

Grab your wooden spoon and stir everything together just until all flour is incorporated. Do not overbeat.

Pour into greased 9" x 12" (or 8" x 12") pan. Bake for 25 minutes (check at 20). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into 2 " squares. Makes 24 brownies.

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Mushroom Tarts

24 Slices of thin white bread (Sandwich bread works best)
2 Tbsp. melted butter
3 Tbsp. minced shallots
1/4 cup butter
1/2 Lb. Fresh mushroom, finely chopped
2 Tbsp. flour
1 Cup heavy cream
1 1/2 Tbsp. minced chives
1 Tbsp. minced parsley
1/2 Tsp. salt
1/8 Tsp. cayenne pepper

Recipe (Don’t let the recipe fool you, it’s great with Zin!)

Preheat oven to 400 degrees.

Cut a 3 inch round from each bread slice.

Brush insides of 2 inch muffin tins with butter.

Gently fit bread rounds into molds.

Bake 10 minutes or until lightly browned.

Sauté shallots in butter in skillet for 1 min.

Stir in mushrooms and simmer uncovered until all liquid is evaporated.

Remove from heat & stir in flour.

Stirring constantly, pour cream into mixture.

Return to heat & bring to boil, cook until mixture thickens.

Remove from heat, stir in remaining ingredients.

Spoon mixture into shells & if necessary, freeze.

Thaw completely before baking.

Sprinkle mixture with parmesan cheese & parsley.

Dot with butter.

Bake 10 minutes.

Pop under broiler to brown.

Recipe courtesy of Ginny Pitts

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Crab & Cauliflower Bisque

Stock:
1 whole crab
1 onion
2 carrots
4-6 leafy stalks of celery
1 bay leaf
1 bunch thyme

2 bottles Harvest Moon Gewurztraminer (one for the soup, one for the table)

Clean and crack, and pick the crab, reserving shells and meat separately. Roast the shells in a 350 degree oven for 20 minutes. Remove and place in pot with 1 bottle of Gewurztraminer, onion, carrots, celery, bay leaf and thyme. Cover with cold water and bring to a boil. Reduce heat and simmer for 1 hour. Strain and reserve crab stock for soup base.

Soup:
Herb sachet (tied in cheese cloth)
1 bay leaf
4 sprigs of thyme
1 tsp celery seed
1 tbsp black peppercorns
Cayenne pepper
salt
juice & zest of 1 lemon
1 head cauliflower, trimmed & cut into flowerettes
1 onion sliced
3 garlic cloves
1 tbsp butter
1 pint cream
1 pint milk
1 pint crab stock ( see below)

Soup: Melt butter in a large pot, add onions and cook until translucent. Add garlic and cauliflower, cook for an additional 5 minutes. Add the cream, milk, crab stick and herb sachet. Bring to a simmer and cook until cauliflower is tender; approximately 1 hour. Remove from heat, discard the herb sachet and blend soup until smooth. Before serving, add the reserved crab and season to taste with salt, Cayenne pepper, lemon juice and zest.

Recipe courtesy of Mary McGraw

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• Add 1 package of frozen Spinach, thawed & squeezed dry for Spinach & Artichoke Dip.
  
• Add 1 can of Crabmeat, drained & flaked for Seafood Artichoke Dip
  
• Add 1/2 cup shredded Mozzarella cheese and 1/2 cup roasted Red Peppers, drained & chopped for Italian Artichoke Dip.

Recipe courtesy of Mary Ferro