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-w- y Tribune & Qeorgian y ■ e
s Kitchen Table
WITH BOLD FLAVORS
FAMILY FEATURES
Red Wine and Vanilla Bean
Panna Cotta
Yield: 6 servings
1 orange
1 cup blackberries and or
raspberries
1 vanilla bean, cut in half
3 cups Las Rocas Garnacha wine
2/3 cup sugar
1 cup whole milk
1 1/4-ounce packet unflavored
powdered gelatin
2 cups whole Greek style yogurt
Fresh mint sprigs for garnish
Remove a wide, 2-inch-long strip of zest
from orange with sharp paring knife. Peel and
segment orange and toss with blackberries,
cover and refrigerate.
Scrape seeds from vanilla bean. Place seeds
and pod in small saucepan. Add wine, 1/3 cup
sugar and orange zest strip. Simmer over
medium-low heat until reduced to 1 1/4 cups,
about 35 minutes. Discard vanilla bean pod
and zest strip. Cool completely. Set aside
1/4 cup for serving.
Combine milk with remaining 1/3 cup
sugar in medium saucepan. Sprinkle in gela
tin and let stand, undisturbed, until gelatin
softens, about 4 minutes. Cook over medium
heat, stirring occasionally, until gelatin and
sugar are just dissolved (do not boil); let cool.
Whisk in 1 cup of wine reduction and yogurt
until smooth. Pour into six
6-ounce ramekins or jars, cover and refrigerate
until set, at least 3 hours or overnight.
If using ramekins, dip bottom of each
ramekin in warm water to loosen. Invert each
panna cotta onto a plate. If using jars, skip
this step. Drizzle panna cottas with reserved
wine reduction and garnish with oranges and
berries and sprig of fresh mint.
Goat Cheese Crostini
with Grilled Peaches, Ser
rano Ham and Marcona
Almonds
Serve with Las Rocas Rose, a fruit-
forward seasonal wine with notes
of raspberry and strawberry.
Yield: 1 dozen crostini
12 slices French bread,
sliced on the diagonal
into 1/2-inch-thick slices
Extra virgin olive oil
Kosher salt and freshly
ground black pepper
12 thinly sliced pieces
Serrano ham
2 ripe peaches, halved,
pitted and sliced onto
12 thin wedges
2 ounces goat cheese,
crumbled (about 1/4
cup)
1 tablespoon roughly
chopped Marcona
almonds
Preheat grill. Brush each slice of
bread on one side with olive oil and
sprinkle with salt. Grill, oil-side
down until lightly golden brown,
about 3 minutes. Remove from grill
and place a piece of Serrano ham on
each. Drizzle peaches with 1 table
spoon of olive oil and sprinkle with
salt and pepper to taste. Grill peaches
until grill marks appear, turning once,
about 1 to 2 minutes per side. Place
warm grilled peaches on top of each
crostini and sprinkle each with
crumbled goat cheese and Marcona
almonds. Drizzle them lightly with
additional olive oil. Serve.
S ummer entertaining is easy with simple, crowd
pleasing recipes from light bites to sweet delights
that require almost no time in the kitchen.
Invite over a few of your closest friends, heat up the
grill and set out your favorite wines for a truly memorable
outdoor dinner party. Select simple recipes that can be pre
pared ahead of time and quickly seared on the grill once
your guests have arrived. Everyone will enjoy the food and
you’ll love that you’re not trapped in the kitchen. Prep,
chop and marinate everything then store it all in containers.
Continue the trend of simplicity by serving food-friendly
wines, such as those from Las Rocas. Las Rocas, which lit
erally means “the rocks” because of the rocky soil where
the grapes are grown, produces an incredibly vibrant Gar
nacha and refreshing Rose that pair wonderfully with these
dishes.
Make the occasion truly special by beginning the festivi
ties at sundown to take advantage of the cool breezes and
beautiful sunset. Line the tables with a row of small can
dles, hang sparkling white lights from the trees and
put on your favorite music. Your guests may never want
to leave.
For more information, visit www.lasrocaswine.com.
Pan Seared Rib Eye with Balsamic Glaze
and Crispy Salted Potato Wedges
Serve with Las Rocas Garnacha, a vibrant and versatile red
wine with rich dark berry flavors and aromas.
Yield: 4 to 6 servings
For Crispy Fingerling Potatoes
1 pound small Yukon gold potatoes cut into
wedges
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon roughly chopped fresh rosemary
leaves, plus a couple of sprigs
For Steaks
Kosher or coarse salt and freshly ground
black pepper
4 3/4-pound bone in rib-eye steaks, about
1 inch thick
1 large shallot, thinly sliced
1/2 cup aged balsamic vinegar
2 tablespoons unsalted butter
For potatoes: Place the potatoes in saucepan and cover
with cold, salted water. Set over high heat and bring to boil.
Cook until potatoes are fork tender, about 10 minutes de
pending on size of potatoes. Drain and rinse under cold run
ning water. Pat potatoes dry with paper towels and season
with salt and pepper to taste. Set potatoes aside
and begin steak.
For steak: Sprinkle large cast-iron skillet with kosher or
coarse salt; heat skillet over
high heat for about 8 min
utes, then add steaks. Sear
until steaks are crusted
brown, about 4 minutes; turn
steaks. Sear to desired done
ness or about
6 more minutes for medium
rare. Transfer to cutting
board and let rest while you
make sauce.
Wipe out pan and add
shallot; cook, stirring, about
1 minute. Slowly add vine
gar and 1 tablespoon of
water and bring to a boil.
Stir continuously until re
duces and thickens, about 2
minutes. Remove pan from
heat, swirl in butter, and sea
son with pepper to taste.
Drizzle sauce over steaks
just before serving.
To finish potatoes: Heat
olive oil in large skillet over
high heat. When hot, add
seasoned potatoes, cut side
down, and rosemary. Cook
until golden and crispy,
about 2 minutes per side.
Sprinkle with additional salt
and pepper to taste.
. - Treats
Fresh .from the^arden •
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