For the bottling of our 2018 Siegerrebe, we offered a full court press of flavorful Asian dishes. The bright citrus and lychee notes with musky undertone were a perfect match. But the "dessert" drink turned out to be the star and an utterly astounding creation. We also chose to make 3 of the 4 dishes vegan for a few of our volunteers.
1 T. coriander seed, ground
1 T. fennel, ground
2 lemon grass, white part chopped
4 shallots, chopped
4 cloves garlic, chopped
1" galangal. minced
1/2" fresh turmeric. minced
1" ginger, minced
4 T. dark brown sugar
2 T. veg oil
2 t. salt
water
12 boneless skinless chicken thighs
Grind the spices, herbs, sugar, oil, salt in a food processor. Add just enough water, pulsing and scraping down the bowl until a moderately thick paste forms.
Toss the chicken thighs with the paste until evenly coated and at least 2 hours.
Grill the chicken thighs over medium high heat 3-4 minutes a side until nicely browned and an inner temperature of 165F.
Slice into strips.
Serves 12.
50 Thai basil leaves, slivered
35 mint leaves, slivered
1/2 bunch cilantro leaves, slivered
2 lemon grass, white part thinnest slivered
3 Kaffir lime leaves, thinnest slivered
2 T. Braggs Liquid Amino
3 shallots, thinnest sliced
3 T. lime juice
2 t. salt
1/2 t. fresh ground black pepper
6 C. cooked Basmati rice
Cook the rice.
Fluff and spread it out onto the sides of a large mixing bowl to cool, without breaking the grains much.
Combine all the herbs and spices in another mixing bowl.
Use the bottom of a juice glass to bruise and muddle them.
Gently fold the herb blend into the rice.
1 lb. long beans, cut into 2" pieces
4 Japanese Eggplant, roll chopped 1"
1 large yellow onion, chopped
1 carrot, thinly sliced diagonally
4 large garlic, minced
1" ginger, minced
1/2 C. coconut milk
1 T. Braggs Liquid Amino
2 T. curry powder
1 T. roasted chili paste
Vegetable oil
Stir fry the beans in a wok with vegetable oil over high heat 1 minute.
Then add the eggplant, onion, and carrot each 1 minute apart while continuing to stir fry.
Add the garlic and ginger. Stir fry another minute.
Add the remaining ingredients.
Bring to a gentle boil for another 2 minutes.
1 C. sugar
1 C. water
2 C. Perennial Vintners Siegerebbe
2 can (15 oz.) Lychee and juice
Few drops of rosewater
Throughly blend sugar, water, wine, lychee and their juice.
Add a few drops of rose water and stir.
Cover and refrigerate until thoroughly chilled.
Freeze in an ice cream machine according to the manufacturer's instructions.
Fill a champagne flute 2/3 with Siegerebbe.
Use a 2" ice cream disher to float a scoop of sorbet.