Wine & Dine

Episode #31 - Spring Italian Luncheon

Prosciutto Wrap Melon
Couscous Roasted Mushroom Salad
Chicken Piccata w/Creamy Vegetable Pasta
Cappuccino Parfaits w/Milan Cookie

Prosciutto Wrap Melon

1 Melon – Cantaloupe or Honeydew
Prosciutto Strips
Mint – Chopped
Toothpicks

Cut melon into cubes or slices. Wrap prosciutto strips around melon and secure with toothpicks. Sprinkle mint on melon to garnish.

Wine pairing: Stoney Ridge Semi-Sweet White wine – Moonlight Cruise

Roasted Mushroom & Couscous Salad

(Serves 4)

½ cup Red-wine vinegar
2/3 cup Extra Virgin Olive Oil
Sea salt & fresh ground pepper
2 lbs. fresh shitake mushrooms (stems removed and caps cut in half)
1 pkg. herb & olive oil Couscous – cooked according to package directions
1lb. spring salad mix or baby spinach
1 cup red onion – thinly sliced
1 cup green and black olives
1 ½ cup (8oz) crumbled feta cheese
½ cup graded parmesan cheese

Preheat oven to 400 degrees. In a small bowl, whisk together the vinegar, oil, salt and pepper. On a large baking sheet, toss the mushrooms with 1/3 of the dressing (reserve the rest for the finished salad.) Spread mushrooms single layer and put in the oven, toss occasionally until mushrooms are tender and dry. Mean while, cook Couscous according to the directions. Using 4 plates, add spring salad mix, olives, onions, warm couscous, mushrooms, feta cheese, and parmesan. Drizzle with reserved salad dressing. Serve immediately.

Wine pairing: Stoney Ridge Semi-dry Red – Marechal Foch.

Chicken Piccata w/Creamy Vegetable Pasta

1 lb. Whole Grain Pasta, (angel, spaghetti or linguine) cooked according to the package directions
4 boneless, skinless chicken breasts cut in half and pounded into cutlets.
Sea salt, pepper and paprika
All purpose flour
2-3 Tbsp. Olive Oil
½ cups dry white wine
2-3 cloves minced garlic
3 cups chicken broth
2 Tbsp. Fresh lemon juice
3 Tbsp. Drained capers
1 Tbsp Dried thyme
2 Tbsp butter
½ cup heavy cream
1-2 cups frozen English Peas (thaws)
1cup halves cherry tomatoes

Season the cutlets with salt, pepper and paprika. Dredge in flour. Coat sauté pan with olive oil and heat on medium high. Sauté cutlets 2 minutes on each side. Transfer to a warmed platter. Cover with foil. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown. Add broth, lemon juice, capers, thyme and heavy cream. Heat thoroughly but do not boil. Season with salt and pepper. Reserve ½ cup sauce to pour over tenderloins. Add peas to the sauce. If sauce does not seem thick and creamy enough to add the cooked pasta to, add more heavy cream or mix 2 tbsp flour to ¼ cup of cold water. Add this flour paste to simmering sauce. Gently cook for a few minutes or until thicker. Add pasta noodles to sauce. Coat to cover. Serve past with tenderloins. Pour reserved sauce over tenderloins and garnish plate with cherry tomatoes.

Wine pairing: serve with Stoney Ridge semi-Dry white…Vineyard Dew

Cappuccino Parfaits w/Milan Cookie

1 container (15 oz) Part-skim ricotta
1/3 cup sugar
2 tsp instant espresso powder
¼ cup half ‘n half
Biscotti Cookie

In a food processor, puree the ricotta, sugar and espresso powder until very smooth. Scraping down the side of the bowl as needed, 1 to 2 minutes and add half ‘n half to thin consistency. Dividing evenly, spoon the mixture into 4 glasses or serving dishes. Refrigerate, covered until ready to serve, at least 30 minutes and up to 1 day. Just before serving, crumble the cookie over the parfaits or simply garnish with mint and cookie on the side.