TVWS Holds a “Colonial Wine” Dinner/Buffet


13Nov2013_1cv_TVWS-Colonial-Wines_Vermont-WinesOn November 13, 2013, the Treasure Valley Wine Society (TVWS) held their November Wine Buffet event as a salute to the original 13 colonies of the USA and the wines that they made and consumed. Well, maybe not the precise wines, but at least the grape varieties that they may have used. Robin did an awesome job in finding, securing and presenting the wines and “the story” behind the wines. She and Chef Jake worked very hard on coming up with what may have been similar to the First Thanksgiving Feast. Gail McClellan Parker, President of the TVWS, donated some wines from Vermont, as pictured here. Thank-You Gail! And Chef Jake …. An awesome job! That Pork and Turkey Meatloaf was, I think, the star of the buffet line, as was the Squash Soup. (The recipes and photos are posted below. The entire menu and wine list is Posted Here.)
38 people attended the affair and some of the comments that I heard were, I/we “… were pleasantly surprised!” “A great night. And that food! Delicious!” “The wines were really different. I never had these before. Thank-You for such a good and educational evening.” “Best meatloaf I have ever had!” With that in mind, here are some photos from the event. Hope to see you there next time at the December Sparkling Wine Event with a Silent Auction and Live Chamber Music by Jen Drake and her friends, from the Boise Philamonic. Cheers.

Three wines from the program tonight.

Three wines from the program tonight.

Two more!

Two more!

The final grouping. Lets see ... That's 11 wines in all. And the port shown here was super!! It was a good evening.

The final grouping. Lets see … That’s 11 wines in all. And the port shown here was super!! It was a good evening.

Some of the 38 people who attended.

Some of the 38 people who attended.

Green Salad with Pecans, Apple and Pear. Pear Mayonnaise Dressing. Wonderful!

Green Salad
with
Pecans and Pear Slices
Pear Mayonnaise Dressing

Wonderful!

Squash Soup Recipe below!

Squash Soup
Recipe below!

Pork, Turkey and Polenta Meatloaf Recipe below!

Pork, Turkey and Polenta Meatloaf
Served with Cranberry/Apple Relish

Recipes are listed below.

Vegetable Medley corn, red beans, string beans, Brussels sprouts Served with Herbed Brown Butter

Vegetable Medley
corn, red beans, string beans, Brussels sprouts

Served with Herbed Brown Butter

Pecan Pie Herbed Brown Butter Apple Cranberry Sauce

Pecan Pie
Herbed Brown Butter
Cranberry/Apple Relish

The recipes …..
Seafood Bisque and Turkey Meatloaf‏
Seafood Bisque (Squash Soup)
Ingredients:
4 cups of fresh cooked [steamed] squash, pumpkin flesh
2 T turmeric
2 T coconut oil [leeks caramelized in oil optional]
1 pint unsalted stock – I used chicken
1 C cream
1 C Surimi [fake crab for the shellfish allergic] torn in small pieces or shrimp, scallops, crab or lobster.

Directions:
Stir all together in large casserole to heat ~ one hour in oven at 300 until hot, adding seafood the last 15 minutes.
Salt and pepper to taste
Serve with bread

Pork and Turkey Meatloaf
Ingredients:
1 lb ground turkey
1/2 lb ground pork
1/2 roll plain purchased polenta broken into small chunks
one egg
1 small diced onion or 3 chopped scallions
fresh sage chopped

Directions:
Mix all with hands until well blended
Form into loaf shape
Place in loaf pan with inner drip pan assembly
Bake at 350 for one hour

Cranberry / Apple Relish
Ingredients:
1 lb packaged cranberries rinsed
1 or 2 apples cored and chopped
2 T Honey

Directions:
Pulse all together in food processor

Brown Butter Sauce with parsley, sage, rosemary and thyme for meatloaf and mixed vegetables: canned corn, red beans, green beans, lima beans and steamed Brussels sprouts, quartered.

Pecan pie with ‘nut crust’ – a gluten free-version of pie.

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