July 23, 2016 Wine on the Rock Menu

This special event weekend featured all 7 Bainbridge Island wineries open together for two days of wine, music and food bites. We offered live jazz trios and 3 bites during our flight of 7 tastings:

Note that all of these recipes were made to serve 75-100 people with individual bites. Adjust as required to serve as appetizers or main courses.

Pea, Parmesan & Pinenut Dip with Sourdough Baguette

3 C. frozen baby peas
1/4 C. toasted pine nuts, chopped
1/2 C. freshly grated Parmesan
2 medium cloves garlic, minced
1/4 C. fresh mint
1/4 C. extra virgin olive oil
Salt and pepper to taste

Blanch the peas in a large pot of salted boiling water for 1-2 minutes.

Drain, reserving 1 C. of liquid, and shock in ice water. Drain again thoroughly.

Blend all ingredients in a food processor until roughly smooth. Drizzle in some reserved liquid to thin if needed.

Cover and refrigerate 2 hours.

Serve with sliced sourdough baguette.

Shrimp in Garlic Cream Herb Sauce

1/4 C. olive oil
10 cloves garlic
1 bottle 2014 Melon de Bourgogne
2 C. heavy cream
2 t. fresh ground black pepper
1/4 C. fresh parsley leaves, finely minced
1/4 C. fresh basil leaves, finely minced
5 lb. Peeled deveined 71-90 shrimp

In a large pot over medium heat, saute the garlic in olive oil 2-3 minutes without browning.

Add the wine, raise heat to high, and boil until reduced by 2/3.

Add the cream and pepper. Reduce heat to medium high and reduce, stirring frequently until the consistency is thicker than heavy cream. Reduce heat towards the end to prevent scorching.

Add the herbs and shrimp. Poach 3-5 minutes or until the shrimp are just cooked but still tender.

Remove to a hotel pan over Sterno or a bain marie.

Serve warm with toothpicks.

Grilled Leg of Lamb with Wine, Garlic, Rosemary & Honey Glaze

1.5 C. 2014 Syrah
1/4 C. extra virgin olive oil
2 T. honey
2 T. soy sauce
3 T. fresh rosemary
8 cloves garlic
2 t. salt
2 t. fresh ground black pepper
5-6 lb. boneless leg of lamb

Add marinade ingredients to a blender and run 1 minute until smooth.

Open the leg of lamb. Pull apart into sections along the muscle fascia. Trim as much fat, connective tissue and silverskin off as possible. You'll end up with 6-8 pieces smaller pieces about 1/2" thick, and 3 larger chunks about 2 inches thick. Cut the larger pieces in half to 1" thick. Or butterfly out whole.

Marinate in the refrigerator overnight in a large ziplock bag. Place in a pot or pan to catch any leaks.

Drain the lamb, pat dry, and bring to room temperature.

Grill the smaller pieces over medium high heat 4-5 minutes per side and larger pieces 10-12 minutes until medium or 140F. Alternatively grill the whole butterflied lamb 12-15 minutes per side.

Cover with foil and let rest 10 minutes.

Cut into bit size pieces.

Remove to a hotel pan over Sterno or a bain marie.

Serve warm with toothpicks.

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