We created 2 very disparate menus for the bottling of our 2009 vintages and paired both with our 2008 Müller Thurgau. The first menu for Saturday honored the German roots of the varietal with a German, Tyrollean and Swiss combination. On Sunday we chose to push the wine's spicy pairing envelope with Indian cuisine.
1 4-5 lb. chicken
2 T. oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, peeled & chopped
2 t. salt
1 C. Perennial Vintners 2008 Müller Thurgau
2 C. chicken stock
6 cloves
6 bay leaves
12 peppercorns
Cut up the chicken into pieces. Brown over medium heat with oil in a large stew pot. Remove and set aside.
Pour off all but 1 T. oil. Reduce heat to medium and add onion, celery, carrot and salt to pot. Saute vegetables until translucent without browning, making sure to lift the fond.
Add the wine, stock, and spices. If you do not want whole spices in your dish, you may powder them in a spice grinder first.
Bring to a medium simmer for a few minutes, then nestle the chicken pieces into the vegetables.
Bring back to a low simmer, cover, and cook for 45 minutes, turning chicken pieces once.
2 pounds red or yellow potatoes, thinly sliced
1 teaspoon butter
1 cup ricotta cheese
3/4 cup chopped fresh parsley
salt and pepper to taste
2 pinches ground nutmeg
1 egg
1 cup heavy cream
2 cups shredded Gruyere cheese
Preheat the oven to 350F. Butter a 9x13 inch baking dish.
Place the potatoes into a large pot of salted water. Bring to a boil, and boil for 1 minute. Drain, rinse in cold water to cool, drain again, and pat dry.
In a medium bowl, stir together the ricotta cheese, parsley, salt, pepper and nutmeg. In a measuring cup, whisk the egg with a fork, then whisk in the cream.
Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the ricotta cheese. Sprinkle with 1/4 of the Gruyere cheese. Repeat layers two more times, and end with a layer of cheese on top. Pour the egg and cream evenly over the potatoes.
Bake for 35 to 45 minutes, until the potatoes are tender, and the cheese is browned and bubbly. Let rest for 10 minutes before serving to allow the sauce to thicken.
2.5 lb. Savoy cabbage, shredded coarsely
3 cloves garlic
2 onions, finely sliced
3 T. olive oil
3 T. butter
1.5 T. fresh rosemary (1 t. dried)
3 leaves fresh sage (1/2 t. dried)
A pinch of fennel seeds, crushed
1 C. vegetable broth
1 C. Perennial Vintners 2008 Müller Thurgau
Salt and pepper to taste
Mince the garlic, rosemary, and sage leaves, and mix well.
Heat the butter and the oil in a pot large enough to contain the cabbage leaves, and add the garlic mixture and the onions.
Cook, stirring, until the onions are well wilted but not coloring.
Add the cabbage and continue cooking, stirring occasionally, for 10 more minutes.
Sprinkle the wine and bouillon into the pot, and add the fennel seeds, salt to taste, and a nice grind of pepper.
Mix well, cover the pot, reduce the heat to low, and simmer the cabbage for an hour.
2 can garbanzo beans, rinsed & drained
2 lb. red potatoes, cut into 3/4" cubes
1 large onion, chopped
1/4 C. fresh ginger, minced
2 T. ghee or vegetable oil
4 T. fresh ground black pepper
4 T. cumin powder
4 T. garam masala
3 green cardamom, seeds only, ground
2 T. tamarind paste
1 C. water
1 t. salt
Simmer potatoes in a large pot of well salted water until almost done. Drain and keep warm.
Meanwhile, heat the oil over medium heat in a wide pot, and add the onions and ginger. Saute until onions just start to color.
Add the spices and saute another minute. Add the tamarind, water and salt. Bring back to a simmer for 5 minutes.
Add the beans and potatoes. Stir together over medium low heat until heated through.
2 C. 1/2" cubes paneer (Indian cheese)
ghee or vegetable oil
2 lb. frozen spinach, thawed & squeezed dry
1 onion, chopped
5 cloves garlic, minced
1 T. ginger powder
2 t. cumin powder
2 t. coriander powder
1/4 t. cayenne
1/8 t. nutmeg
1/8 t. ground clove
2 t. salt
1/2 C. cream
Fry paneer cubes in wide non-stick pan over medium heat with ghee until lightly browned. Remove and drain on paper towels.
Drain pan of all but 2 T. ghee. Saute onion and garlic until translucent without browning.
Add the spices and saute another minute.
Add the paneer cubes, spinach and cream. Simmer uncovered 10-15 minutes, stirring several times.
2 large onions, cut into 1/4" vertical strips
2 lb. roma tomatoes, cut into vertical strips
4-8 jalapeno, seeded, cut into shred long way
1 t. black mustard seeds
1 t. cumin seeds
2 T. ghee or vegetable oil
1/2 t. turmeric
1/2 t. salt
Heat oil in deep skillet (with matching lid) over medium high heat until ghee shimmers.
Add mustard and cumin seeds to oil and cover immediately. Seeds will pop all over!
After 30-45 seconds, reduce heat to medium, add onions and jalapenos and stir immediately to stop popping. Saute another couple of minutes without browning.
Add tomatoes, turmeric and salt. Reduce heat to medium low and simmer uncovered 5-10 minutes.
Serve as warm side dish, or refrigerated like a chutney.
This should be a fairly fresh ragout, not a well cooked sauce.