A Prom Night for Oenophiles
January 26, 2006
February 25th isjust about a month away, so it’s not too soon to
be making plans for the 6th annual worldwide “Open That Bottle Night”.
OTBN is not an evening dedicated to wine snobs, rather it’s more
like prom night for wine and food lovers who get to trot out their finery
and party with friends. Finery in this case is that special bottle of wine
(or cider or seltzer) that you’ve always wanted to buy, try, or open,
but just never felt it was a special enough occasion. The evening is the
brainchild of wine experts Dorothy Gaiter and John Brecher of the Tastings
column in the Wall Street Journal. Their goal is to demystify wine and
encourage people to drink up--- NOW!
We plan to cook for 8 and issue this invitation: “Please bring that bottle haunting your closet and we’ll see if it’s any good! Tie or tux for the men, drop-dead gorgeous for the ladies. See you at 7:00.” I’ve chosen foods that pairs well with a wide variety of red and white wines due to the roulette nature of the evening. The starter is a trio of spinach ravioli topped with brown butter and fried sage. A simple roasted salmon crowned in garlicky golden breadcrumbs will be escorted by a hearty wheat berry salad for the entree. Next, we’ll serve a cheese board featuring 4-5 artisanal cheeses with toasted baguette and raisin bread. An assortment of chocolate and fruit, served with a dessert wine and coffee, will be the crowning glory. Remember, it’s never too late to be the king and queen of your own prom, so start planning your own Open That Bottle Night--NOW!
Wine Lover’s Wheat Berry Salad
Boil 3 cups of wheat berries (purchased at a health food store) in 7 cups of water for 45 minutes in a covered pan. Chop 2 cups of onion, and sauté in 1 tablespoon of olive oil for 15 minutes. Slice 3 scallions (include tender green parts.) Toast 1 cup of pine nuts in a sauté pan for 3 minutes. Halve 2 cups of red seedless grapes. Rough chop 2 fistfuls of clean parsley. When wheat berries are tender, drain and rinse. Pour into a mixing bowl and add sautéed onions, cool. Make the dressing.
Spicy Vinegar-Free Dressing: Place 3 garlic cloves in a food processor and chop. Add 2 heaping tablespoons of Dijon mustard, one half cup soy sauce, one half cup orange juice, one fourth cup maple syrup, and 2 pinches of red pepper flakes and kosher salt, each. Turn on processor and drizzle in one third cup of olive oil, blend well for 1 minute. Pour dressing over wheat berries to coat well. Using a large spatula, fold in remaining salad ingredients, turning once gently. Pour salad into a serving bowl and serve at room temperature. Serves 8.Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008