Winter Entertaining Tips & Recipes

We’ve got a sure-fire way to help you beat the February blues – plan some easy, casual winter gatherings with a few close friends!

Begin with flair…

Per David – our resident entertaining guru –  start with an indoor fire, a glass of single malt and some artisan cheese (15 year old gouda, great parmesan, Monchego and a ripe, blue Post Salut – stinky, runny, yummy, yummy, yummy!) and/or a charcuterie board. Always have a good preserve (fig or apricot) to go along with the cheese, and some crusty, open-hearth bread from your local artisan bakery.

Magical Music … doesn’t just happen! A great play list is a must, which means taking notes on the music preferences of your guests pre-party, so you can score a winning evening with personalized playlists! David suggests 3-4 hour lists, so you can drop the iPod on the stereo port, hit play and enjoy. Start slow and add more boisterous picks to time out appropriately for appetizer chatting, main meal conversations and when the “spirits” really kick in. Time it right and someone will always be dancing by dessert when the Michael Jackson tracks appear!

Per David, who is passionate about winning events (whether  large or small) small dinner parties (no more than 8…. ever) are great! Any more than 8 and the conversation narrows to the two or three you are seated next to. With 8 it’s easy for everyone to feel included and heard  And with so many stewing or braising options for the main entree, you’ll be able to enjoy  hearty, warm and delicious offerings as much as your guests – ’cause most of the meal can be prepared ahead of time .

If winter grilling is your thing your guests can feast like royalty with a mixed grill. Marinate some steaks, chops, pork tenderloins and fish, prep and marinate some veggies (winter squash, zucchini, eggplant). Light a cigar, put on your wooly hat with ear flaps, and don some warm boots.  Light the outdoor fire pit, grab a glass of scotch or Cabernet and you’re good to go!

You can actually do the veggies first and then place in the oven on 200 to keep till the fish and meats are done.  Per David,  ”It is classic to be out cookin’ on the grill with a few friends this time of year. It’s a guy thing and you can tell the men from the boys by seeing who joins you and who stays in and finishes off the cheese and tuna tartare in the warm kitchen!”

To kick things up a notch, David recommends serving some interesting wines and spirits, including:

• Chocolate Bloc (Meritage) which the the Wine Spectator lists as “A ripe, polished, slightly sweet style, displaying jammy plum and raspberry fruit layered with mocha toast.”  Priced around $33 a bottle
• Dashwood Sauvignon Blanc, a lovely 90 points in the Wine Spectator: “Vivid, refreshing and brimming with lime-accented pear, star fruit and light vanilla flavors, lingering nicely on the expressive finish.” Priced around $9 a bottle
• The Crusher Pinot Noir  a sincere 88 points per WS: “Elegant and spicy, with pleasant earthy berry, plum and blueberry notes that are clean, full-bodied and balanced.” A Clarksburg Wilson Vineyard 2008 will run you just $13 a bottle

After dinner, break out a Peaty Single Malt Scotch (Bruichladdich or Tomintoul will do very nicely) and yummy Warres Vintage Port… AND of course some gourmet coffee and espresso.

So – Small groups, easy-to-fix dinners, and memorable wines and spirits  - that’s the ticket for stress-free winter entertaining! Now for some fantastic, crowd-pleasing winter entertaining recipes….

Flank Steak Chili  Yield 2 gallons, Serves 12-15

1/4 cup  VEGETABLE OIL

FLANK STEAK OR Boneless beef chuck cut into 1/2 “ cubes

3 – SPANISH ONIONS (YELLOW)

5 cloves  GARLIC, MINCED,  fresh, not pre-chopped in oil

2 – 29 0z cans  Italian PLUM TOMATOES, squashed with hands juice & all

1 – 4 oz can DICED GREEN CHILIS

2 CANS OF BEER  (any kind but dark is better)

2 Cups BEEF BROTH

3 tsp  DRIED OREGANO

2 tablespoons GROUND CUMIN

1/2 bottle   WORCESTERSHIRE SAUCE

3 oz   TOMATO PUREE

SALT AND PEPPER TO TASTE  (DO NOT ADD TILL THE END AND USE ENOUGH)

3  CHIPOLTE PEPPERS  2 peppers deseeded and chopped, 1 pepper chopped seeds and all

1  JALAPENO, deseeded and minced

3 sprigs  CILANTRO CHOPPED

3 tbs   CHILI POWDER

SHREDDED MEXICAN CHEESE, like jack and cheddar (do not use the presliced taco cheeses—they are garbage)

SOUR CREAM IF SO DESIRED DOLLOP ON TOP

SPRIG OF CILANTRO FOR GARNISH

In a heavy stock pot or dutch oven heat oil over medium heat until hot, but not smoking. Pat meat dry with paper towles and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot sautee the onions for 5 min until clear, add garlic and sautee for 1 minute.

Return meat to pot with all juices, add tomatoes, chilis, chipolte, jalapeno, beer, broth, and spices, and Worcestershire sauce.

Simmer mostly covered for 2.5 – 3 hours. Serve with fresh biscuits and cornbread – YUM!

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Moon Ranch Chicken

2	3 to 4lb chicken   cut int 8 pc each
6	Garlic cloves, chopped
4 oz	Fresh oregano, chopped
1 tbsp	Cumin
1oz	Lime juice
.5oz	Worcestershire sauce
1oz	Cooking sherry
2oz	Olive oil
	Salt and pepper

If using whole chicken, cut by the backbone and remove the backbone, keeping rest of chicken in one piece.  Place the chicken in a seal-able plastic bag or baking dish large enough to hold the chicken.

In a blender, combine ½ the garlic, oregano, cumin, 2oz lime juice, Worcestershire sauce, sherry and 2 oz olive oil.  Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated.  Marinate, refrigerated, overnight.

Preheat grill.  Preheat oven to 350F. Grill the chicken over medium heat, use something heavy to weigh the chicken down, 5 min per side.  Then place in ovenproof dish or sauté pan and finish cooking in the oven for 12 minutes.

Chimmichurry Sauce

4	Garlic cloves, chopped
1oz	Lime juice
4oz	Olive oil
.5	White onion, finely diced
1oz	Orange juice
½ bunch	Parsley, chopped

Prep Instructions: In a small saucepan, heat olive oil.  Add garlic and onions, and cook until fragrant.  Let cool and add the lime juice, orange juice, and parsley.  Adjust seasonings and serve with the grilled chicken.

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Tasty Zucchini Pancakes

Courtesy of FoodNetwork – Cooking Live, Days of Taste

1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
Black pepper to taste
Vegetable oil for brushing skillet

Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.

Preheat oven to 200 degrees F.

Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.