We created this menu for our wonderful volunteers, and paired it with a vertical tasting of two Perennial Vintners Melon de Bourgogne and a French Muscadet for comparison. Many ingredients also came from our farm.
Wine pairings:
2006 Chateau de la Cantrie Muscadet (Sevre et Maine Sur lie)
2006 Perennial Vintners Melon de Bourgogne
2008 Perennial Vintners Melon de Bourgogne (2 weeks after bottling)
2 pre-made 8" pie crusts
6 eggs*
3 C. half and half
12 oz. Gruyere, grated
2 large yellow onions*
6 T. butter
1 T. flour
2 t. salt
1/2 t. white pepper
1/8 t. fresh ground nutmeg
Preheat oven to 350 F. Slice the onions in half vertically, then across in 1/8" half rings. Saute them in 4 T. butter over low heat for one hour or until caramelized, stirring more frequently towards the end. Stir in the flour and cook 5 more minutes. Let the onion mixture cool. Meanwhile blind bake the pie crusts for 5 minutes (cover interior with foil & fill with raw beans). Prick the bottom of the crusts and let cool. Gently beat together the eggs, half and half, salt, pepper and nutmeg. Spread the onion mixture over the bottom of the crusts. Spread the grated cheese into the crusts. Gently pour the egg mixture into the crusts. Top each quiche with 1 T. of butter, cut into pieces and dotted around. Bake on a cookie sheet for 30-40 minutes, or until all the center 2-3" is firm. Remove and cool. Serve either warm or cold.
3 lb. chicken breasts*
1/2 C. Melon de Bourgogne*
4 T. olive oil
4 T. Dijon mustard
15-20 chopped sage leaves*
2 pressed cloves garlic
2 T. salt
1/2 t. fresh ground pepper
Combine the marinade ingredients in a large stainless container. Marinate & refrigerate the chicken 4-6 hours. Remove from refrigeration 30 minutes before cooking. Grill for 30 minutes over medium heat until internal temperature is 170 F. Let rest 5 minutes, then slice cross-wise. You can make another smaller batch of marinade, reduce it over high heat by 1/2, then add 1/4 C. heavy cream, and drizzle over the warm slices.
3 lb. small yellow potatoes*
1 lb. medium turnips*
1 lb. large carrots*
6 T. minced Greek oregano*
4 pressed cloves garlic
4 T. olive oil
1 T. salt
1 t. fresh ground pepper
zest of 2 small lemons
Preheat oven to 400 F. Clean & quarter the potatoes. Peel the turnips & carrots, then cut into potato sized pieces. Toss vegetables, 2/3 the oregano, 3 of the garlic cloves, olive oil, salt & pepper in a large mixing bowl. Spread the mixture in two 8x13 baking dishes and roast for 20 minutes. Remove from the oven, stir the mixture and return to the oven, reversing the pans on the shelves, and roast another 20 minutes. Remove again, add the remaining oregano, the final garlic, the lemon zest, adjust the salt & pepper, stir again, and return to the oven for 5-10 minutes or until done. Make sure the lemon zest doesn't brown. Serve hot or cold.
3 lb. medium size beets*
1/4 C. verjus*
2 T. extra-virgin olive oil
1 large shallot, slivered
4 T. chopped Italian parsley*
4 T. snipped chives*
2 T. minced tarragon*
1 t. salt
1/2 t. fresh ground pepper
Clean the beets, cut off the tops & bottoms, add to a large pot, cover with water. Bring to a boil, then reduce to a simmer for 30-45 minutes until tender. Pour off water, and cover with cold water several times until the beets are thoroughly cooled. Rub the skins off, slice in half vertically, then slice cross-wise into 1/4" thick slices. Combine with the remaining ingredients, refrigerate & marinate for 4-24 hours.
* local & organic