Recipes and wines

Raclette on toasted baguette with cornichon

Cut a French baguette into 1/2 inch slices.Lay them over a cooking sheet.Slice some raclette cheese(Murray cheese, DeCicco's) on each toast.Bake at 425F for 5 mn.Serve with a cornichon.

Domaine des Plageoles Mauzac nature : Click here to buy

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Winter Squash Soup

1 Butternut Squash

½ small Pumpkin

Butter

Maple syrup

1 large White Onion

2 Leeks

3 cloves Garlic

2 Carrots

1 Turnip

1 head Fennel

8 cups chicken stock

Rosemary

Sage

Thyme

3 cloves

2 Bay Leaves

Coarse sea salt (Guerande)

Freshly ground black Pepper

1 cup dry White Wine

1 cup dry Sherry

Chopped Cilantro

Crème Fraiche

Cut the Butternut Squash in half, seed it as well as the pumpkin (keep the seeds to grow next year or to roast with a little salt and olive oil: delicious!) , drop a tsb of butter & maple syrup in the cavity and place in the oven (350 deg.) for 30 minutes or until soft. Let the squash cool.Blanch the chopped onion and Leeks with a little butter in a heavy soup pot. Add the chopped garlic and the white wine, cook 5 minutes. Add the chopped Fennel, Carrots, Turnip, cook another 5 minutes.Add the Chicken stock, Herbs, Cloves, Bay Leaves, Salt, Pepper.Scoop the Squah Flesh and add to the soup. Bring to a Boil – Reduce the heat and simmer for 2 hours. Add the Sherry.Let cool overnight. All the flavors need time to blend.After removing cloves and herbs and liquid separately, blend the vegetables into a puree. Then add slowly the liquid. The soup should not be too thick nor too liquid.Reheat before serving, add some chopped cilantro and a doll drop of crème Fraiche.

Domaine du Mortier St Nicholas de Bourgueil 2007 : Click here to buy

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 Choucroute garnie

½ lb of sauerkraut / person

Juniper Berries

Caraway seeds

A bottle of dry Riesling or even better, Champagne

Assortment of Sausages ( Natural casing, no nitrites) 
I use Wieners( Beef,S&W), Bratwurst (Veal),Smoked Kielbasa (Pork)

½ lb double smoked bacon

Potatoes

Extra strong French or German mustard

Slow Cook the Choucroute (Sauerkraut)  in a covered dutch oven with the Champagne, Juniper Berries and  Caraway seeds for about an hour, make sure it never gets dry. Add the Sausages, cook another 30 minutes. Serve with peeled boiled potatoes and a strong mustard.

Domaine Binner Assemblage de cepages d'Alsace Saveurs 2008 : Click here to buy

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Tarte tatin

3 apples  - organic / NY state

Pie Dough

Cane Sugar

Make Caramel by cooking sugar with a little water in a heavy pot until it turns brown. Pour at bottom of a 10’ pie pan.  Peel and core the apples, cut into 6 pieces. Place at bottom of pan in a peral, pour a little sugar on the apples, place the dough on top, fold the edges around the apples. Cook at 350 deg.  For 45 minutes. Let it cool for 20 minutes. Flip it upside down on a serving dish.