~Summers warmer weather

and brighter days may call for an alternative to classic vintages.
Irresistible rich liquors fused with flavours and laden with
sumptuous fruits, blossoming florals and lush berries,
perfectly suiting sultry summer evenings.

Sapphire d'Amour
2 oz. Bombay Sapphire, chilled
half jigger Parfait Amour
fresh blueberries
twist of fresh orange peel

In a chilled martini glass, add Parfait Amour.
Gently pour gin over a bar spoon, layering over
the liqueur.
Garnish with two fresh blueberries and orange twist.

Key Lime Martini
2 oz Stoli-Vanilla flavoured vodka
1 1/2 oz Midori
1 1/2 oz Ke Ke Beach Key Lime Cream Liqueur
1/2 oz fresh lime juice
1/2 oz simple syrup
1 oz heavy cream
rounds of fresh lime
crushed graham crackers
whipping cream

Rim a chilled martini glass with a lime, and coat rim with
graham cracker crumbs. Add vodka, midori, lime liqueur,
lime juice, cream and simple syrup in a shaker half filled with
ice. Shake well and pour into the chilled martini glass.
Garnish with a skewer of fresh lime rounds and a dollop of
whipped cream


Choco-mint-illa Tini
2 oz Godiva White Chocolate Liqueur
1 oz peppermint schnapps
2 oz Stoli-Vanilla flavoured vodka
curls of white chocolate

Add chocolate liqueur, schnapps and vodka in
a shaker half filled with ice. Shake well and pour
into a chilled martini glass.
Garnish with white chocolate curls.

Island Mojito
2 oz. Bacardi Razz rum
half jigger Chambord
half jigger blue curaçao
6 sprigs of fresh mint
2 1/2 oz simple syrup
juice of 1/2 fresh lime
club soda
raspberries
mint leaf

In a Highball glass, muddle mint leaves. Lightly
stir in simple syrup and fresh lime juice. Add rum,
blue curaçao and Chambord. Stir and top with club soda.
Garnish with mint leaves and a few fresh raspberries.

Red Lotus
1 1/2 oz Mako vodka, chilled
1 oz Lychee liquor
splash of cranberry juice
splash of fresh lime juice
wedge of fresh lime
lychee fruit
wedge of fresh lime

Add vodka, cranberry Juice and lime juice with lychee
liqueur in a shaker half filled with ice. Shake and pour
into chilled martini glass.
Garnish with pitted lychee fruit and fresh lime wedge.

*A special ”Thank you” to OTWR’s readers. The amount of responses coming in is absolutely fantastic. If you have any questions or comments regarding this months selections, or would like to request previous months selections, please feel free to email me anytime. Also, in my efforts for answering all emails personally, please expect timely delays for my reply.
In the mean time.. . .

~Happy savouring!
Kelisha

Kelisha Osborne is a Park City, Utah based artist and writer.
She previously spotlighted all-inclusive resort dining television
show segments for Channel 8, and currently covers independent
film events as an international field writer. Kelisha also continues
her work in the Culinary Arts and Visual Arts, as well as the
Film & Entertainment Industry. She can be reached via email at
kelisha@kelishaosborne.com.

~Spring

. . the season of renewal and rejuvenation. Many enthusiasts
shy away from pairing salads with wine selections due to the vinegar
in many of the dressings. In all assurance, the acidity in the appropriate
wine selection will balance fresh vegetable mixtures, further accentuating
the fruitiness of the wine.

Cucumber and Goat Cheese Salad With Strawberry Watermelon Vinaigrette

2 1/2 cups romaine, washed and spun dry
2 cups spinach greens, washed and spun dry
2 cucumbers, peeled and finely chopped
1/3 cup freshly shredded carrot
6 oz goat cheese, crumbled
1/3 cup unsalted walnuts, coarsely chopped

4-6 whole strawberries, washed and stemmed, for garnish

In a large serving bowl, gently toss all ingredients, and cover with plastic wrap. Transfer to refrigerator, and chill for 2-3 hours.

Strawberry Watermelon Vinaigrette
1 1/4 cup fresh strawberries, washed, stemmed and sliced in half
1 1/4 cup fresh watermelon, with rind, and seeds removed
1 1/2 tablespoons granulated sugar
3 1/2 tablespoon white wine vinegar
1 tablespoon freshly grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
1/4 cup fresh cilantro, roughly chopped or torn
1/3 cup extra virgin olive oil

In a food processor or blender, combine all ingredients except for the olive oil. Puree until smooth.
While the machine is still on, very slowly add the olive oil in a steady stream, careful not too break the mixture.
Drizzle vinaigrette over chilled tossed salad, and garnish with whole fresh strawberries.

Salade Vigneronne

1/2 cup shallots, finely chopped
2 1/3 cups Riesling
1/3 cup premium hazelnut oil
2 tablespoons fresh tarragon, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 large heads of Belgian endive, washed, sliced very thin, reserving 18 to 20 outer leaves for presentation
2 cups mixed baby greens, washed and thinly sliced
1 1/2 cups fresh cherry tomatoes, washed stemmed and halved
2/3 cup cornichons, finely chopped
6 radishes, thinly sliced
2 1/4 cups Gruyère cheese, cut into 1/2" x 1/2" cubes

In a medium-sized sauce pan over medium flame combine wine and shallots, cooking until mixture has reduced by half, approximately 20 minutes. Remove from flame, allow resting for 20-25 minutes.

Add hazelnut oil, tarragon, salt and pepper to cooled wine mixture, whisking until combined. Allow to completely cool, approximately 30-45 minutes.

In a medium-sized bowl add tomatoes, cornichons, cheese and radishes, gently tossing until combined.

In a large bowl combine sliced endive with the baby greens, tossing until combined. Drizzle half of the cooled vinaigrette over greens, gently tossing to coat.

Arrange reserved endive leaves onto serving plates. With salad tongs, place greens onto arranged leaves. Mound tomato mixture onto greens, and drizzle with remaining vinaigrette.

Kelisha Osborne is a Park City, Utah based artist and writer.
She previously spotlighted all-inclusive resort dining television
show segments for Channel 8, and currently covers independent
film events as an international field writer. Kelisha also continues
her work in the Culinary Arts and Visual Arts, as well as the
Film & Entertainment Industry. She can be reached via email at
kelisha@kelishaosborne.com.

~Seasonal Spirits

. . . enhanced with a refreshing, aromatic twist on these timeless classics.
Sparkling holiday cocktails seamlessly meld both contemporary comfort and
flavourful tradition together. From all of us here at Old Town Wine Racks,
Happy Holidays!

Poinsettia Mimosa
Champagne, extra dry or brut, chilled
3 oz cranberry juice
1 oz triple sec
1 oz grenadine
maraschino cherry
twist of fresh tangelo peel

Drop maraschino cherry in the bottom of a Champagne Coupe.
Pour cranberry juice, triple sec, and grenadine over cherry.
With a cocktail straw, stir until just blended. Top off with
Champagne. Garnish a with twist of tangelo peel.

Island Champagne
Champagne, extra dry, chilled
3 oz dry white wine, chilled
2 oz fresh pineapple juice
1 oz fresh lemon juice
sugar cube
fresh strawberry slice
fresh pineapple wedge

Place sugar cube in the bottom of a Trumpet flute.
Pour lemon juice, and pineapple juice over the sugar cube.
With a cocktail straw, stir until sugar cube begins to dissolve.
Pour in white wine and top off with Champagne.
Garnish with a slice of strawberry and a wedge of pineapple.

Champagne Cocktail
Champagne, extra dry, chilled
2 oz ginger ale, chilled
2 oz mango juice
1 oz brandy
1 oz Chambord
round of fresh blood orange

Add mango juice, brandy and Chambord into a Champagne flute,
stirring until just blended. Slowly pour in ginger ale, and top off
with Champagne.
Garnish with a round of fresh blood orange.

*A special ”Thank you” to OTWR’s readers. The amount of responses coming in is absolutely fantastic. If you have any questions or comments regarding this months selections, or would like to request previous months selections, please feel free to email me anytime. Also, in my efforts for answering all emails personally, please expect timely delays for my reply.
In the mean time.. . .

~Happy savouring!
Kelisha

Kelisha Osborne is a Park City, Utah based artist and writer.
She previously spotlighted all-inclusive resort dining television
show segments for Channel 8, and currently covers independent
film events as an international field writer. Kelisha also continues
her work in the Culinary Arts and Visual Arts, as well as the
Film & Entertainment Industry. She can be reached via email at
kelisha@kelishaosborne.com.

*Previously Published Editions
March 2006: Ménage
April 2006: Caribbean Essence
May 2006: Spring Savour
June 2006: Summertime Salads
July 2006: Grilled Asian Flair
August 2006: Cuban Fare
September 2006: First Course Selections
October 2006: Celebrate The Season
November 2006: Le Beaujolais Nouveau est arrivé! 2006 Edition
December 2006: Yule Tide Comforts

~Le Beaujolais Nouveau est arrivé!

Legendary for its rustic Bistros and flavourful cuisine, Lyon, France is the birthplace of the much anticipated arrival of Beaujolais Nouveau. With Festivities traditionally held the third Thursday of November, the years scrupulously handpicked Gamay grape harvest is at last released.

Hailing from the Beaujolais region of southern Burgundy, the young wine itself has not always been fancied by American wine enthusiasts until recently, where fervent tasting celebrations has catapulted the latest vintage into an all-out sought after celebration.. The classic characteristics of the Beaujolais varietal is the exquisite deep, rich ruby colour it presents, further shrouded in perfumed essences of floral and fruit aromas with lush berry flavours. Ideally, Beaujolais pairs well with a wide array of meats such as roasted poultry and beef selections, cheeses including Swiss, Gruyère, Muenster, Edam, Morbier, Gouda, Raclette, Brie, Camembert and Emmentaler assortments, as well as a variety of appetizers.

Lobster and Chanterelle Mushroom Bouchées
16 oz pastry puff, thawed if frozen
egg wash
Filling:
1 1/2 pounds lobster tail, cooked and chopped
1/2 pound chanterelle mushrooms, washed and trimmed
2 tablespoons scallions, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chervil, chopped
1/2 teaspoon freshly ground white pepper
pinch of sea salt
2 tablespoons butter, softened
juice of 1/4 lemon
2 tablespoons heavy cream
sprigs of fresh tarragon

Preheat oven to 400º. Prepare a baking sheet by lining it with parchment paper.

On a lightly floured surface, roll pastry dough until 1/8 inch thick. With a 1 1/2-inch round biscuit cutter, stamp out 24 circles. Arrange 12 pastries onto prepared baking sheet. With a 3/4-inch round biscuit cutter, stamp out the centre of the remaining pastries forming an opening. Gently but firmly press the 12 remaining pastries onto the arranged pastries, lightly pressing together with fingertips.

Evenly brush pastries with egg wash and transfer to centre of oven. Bake until pastry begins to lightly colour, approximately 5-6 minutes. While leaving the oven on, remove the pastry shells from oven and allow to cool for approximately 5-10 minutes.

In a food processor, combine the lobster meat, mushrooms, scallions, parsley, chervil, white pepper and salt. Purée until mixture is well combined, approximately 1 minute. Add the butter and lemon juice, and pulsate until combined, approximately 20-30 seconds. With the motor running, slowly add the cream in a steady stream, pulsating approximately 30 seconds, or until the mixture becomes smooth.

Pipe or spoon the lobster mixture into the cooled shells. Transfer back into heated oven, and continue baking for approximately 4-5 minutes, or until the pastry shells have turned golden in colour.

Remove from oven and with a slotted spatula, arrange hot pastries onto a serving platter.
Garnish with fresh tarragon sprigs, and serve immediately.

***Fresh Chanterelle Mushrooms may be purchase mid August through November-December
via Gourmet Shops and Internet Specialty sites.

~Wine Suggestions
Here are just a few of the Beaujolais vintages
slated for release on Thursday, November 15th, 2007.

Mommessin
Joseph Drouhin
Domaine Manoir du Carra
Domaine Anne-Marie de Perret
George Duboeuf Nouveau
Bouchard Aîné & Fils
Domaine Descroix

Kelisha Osborne is a Park City, Utah based artist and writer.
She previously spotlighted all-inclusive resort dining television
show segments for Channel 8, and currently covers independent
film events as an international field writer. Kelisha also continues
her work in the Culinary Arts and Visual Arts, as well as the
Film & Entertainment Industry. She can be reached via email at
kelisha@kelishaosborne.com.

~ Fall Brilliance…..

Rich hues of fiery reds and gleaming yellows fill the verdant foliage. What better way to brighten up any table than by creating vivid delicacies rousing the aroma and tastes of fall. The flavours and quintessence of harvest season are equally stunning, and offer more opportunities for creativity and unexpected culinary combinations.

Artichoke Cream Soup

2 1/2 cups artichoke hearts, drained
2 cups chicken broth
1/3 cup green onions, finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
pinch of freshly ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried tarragon
1 1/2 cups half-and-half, at room temperature
1/2 cup fresh Italian parsley, chopped

truffle oil
fresh lemon, thinly sliced
fresh chives, finely chopped

In a food processor combine artichoke hearts with chicken broth. Pulsate until mixture is liquefied.
In a medium-sized saucepan over medium flame combine the artichoke mixture, onions, lemon juice, sea salt, white and black pepper, marjoram and tarragon. While stirring frequently, bring just to boil.
Add cream and parsley, stirring until blended. Remove from flame.

Ladle into serving bowls and drizzle with truffle oil.

Finish with a sprinkle of fresh chives and a fresh lemon slice. Can also be served chilled.

Cognac Butternut Squash in Buttered Maple Sauce
With Pecans, Cranberries and Currants

4 tablespoons extra virgin olive oil
1 medium-sized butternut squash, peeled with pith removed
and sliced into 1” x 1” inch pieces
1/4 cup unsalted butter, melted
4 tablespoons maple syrup
1 1/2 teaspoons freshly ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
1/2 cup toasted pecans, coarsely chopped
1/3 cup cranberries, rinsed and drained
3 tablespoons currants
3 tablespoons cognac
3 tablespoons finely chopped crystallized ginger

Preheat oven to 350º.

Evenly coat a large shallow baking dish with non-stick cooking spray.

In a small saucepan over medium flame, combine cranberries, currants and cognac. Stir until the berries are well coated and become slightly plumped. Remove from flame and set aside.

In a medium sized bowl, combine squash, melted butter, maple syrup, ginger, nutmeg and salt, gently stirring until the squash is evenly coated. Arrange squash in prepared baking dish.

Transfer to preheated oven. Bake uncovered for approximately 25-30 minutes, or until the squash is fork tender, stirring occasionally to recoat squash. Remove squash from oven and allow to rest for approximately 5 minutes.

With a slotted spoon, transfer squash to a large serving bowl, reserving the syrup mixture. Add pecans, cranberries, currants and crystallized ginger, gently tossing until combine.

Drizzle with remaining buttered maple sauce and serve.

Spiced Pumpkin and Coconut Pork

2 pounds lean pork tenderloin, cut into 1/2-inch pieces
5 tablespoons extra light virgin olive oil
1 large Spanish onion, peeled and finely chopped
3 cloves garlic, pressed
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
3 large ripe Roma tomatoes, seeds removed and chopped
2 3/4 cups pumpkin, peeled, and cut into 1-inch cubes
1 cup half-and-half, at room temperature
2/3 cups unsweetened coconut milk

1/4 cup walnuts, coarsely chopped
fresh sprigs of Delfino cilantro

In a large sauté pan over medium flame, add 3 tablespoons olive oil and pork. Sauté pork, approximately 6-7 minutes, or until nicely browned. With a slotted spoon, remove pork and set aside.

Add onion and remaining olive oil, sautéing until the onion becomes translucent, approximately 3-5 minutes. Add garlic, cinnamon, nutmeg, black pepper and salt, stirring until spices are well combined. Stir in tomatoes and pumpkin until blended.

Add half-and-half and coconut milk, stirring until mixture is well incorporated. Return pork to mixture. Cover and reduce flame to low, allowing to simmer for approximately 25 minutes, or until the pumpkin is tender.

Garnish with sprigs of fresh cilantro and walnuts.

Kelisha Osborne is a Park City, Utah based artist and writer.
She covers the Culinary and Visual Arts and the Film & Entertainment
Industry. She can be reached via email at kelisha@kelishaosborne.com

~ Best of...

summer grilling. The most requested recipe of 2006, with fragrant Jasmine rice further enhancing this lively Asian composition. Dressed with zesty fresh flavours and enriched with rich coconut cream accentuate the exotic dimensions of this classic Thai dish.

Grilled Thai Chicken with Fresh Basil Chiffonade

2 to 2 1/2 pounds boneless, skinless chicken thighs, washed and patted dry with paper towels

Marinade
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small **Asian santaka or Thai hot pepper stemmed, seeded, and roughly chopped
1/2 cup fresh basil, roughly chopped or torn
1 inch piece fresh gingerroot, peeled and grated
3 cloves of garlic, crushed
4 scallions, white and light green parts only, roughly chopped,
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon light brown sugar
3 tablespoons fresh lime juice
generous pinch of ground cumin
1 cup coconut cream

3 to 4 cups prepared jasmine rice
2/3 cup fresh basil chiffonade for garnish

Arrange chicken in a plastic container or bowl suited with a tightly fitting sealable lid.

In a food processor or blender, combine olive oil, salt, black pepper, santaka or Thai pepper, emulsifying until well blended. Add basil, gingerroot cloves, scallion, fish sauce, soy sauce, brown sugar, lime juice and cumin, emulsifying until blended. Pour in coconut cream, and blend until mixture is smooth.

Pour marinade over chicken, and securely seal with lid. Gently shake chicken, evenly coating pieces. Refrigerate for approximately 4 to 6 hours or preferably overnight.

Grill thighs over direct medium heat, for approximately 10 minutes, turning occasionally. Continue grilling thighs over indirect medium heat for an additional 10-15 minutes or until juices run clear.

Transfer chicken pieces to a serving platter, covering with foil and allowing chicken pieces to rest for approximately 8-10 minutes.

Arrange chicken onto serving plates and garnish with fresh basil and serve with hot jasmine rice.

** For a slighter spicier dish, 1 small jalapeño pepper may be substituted.

Cautionary note: Please exercise extreme caution while handling peppers. To avoid any skin or eye irritations, please wear chef/culinary gloves while slicing and seeding peppers. Please be particularly careful not to touch your face and eyes until washing your hands thoroughly with soap and warm water.

~Wine Suggestions

Lulu B. Pinot Noir 2004
From the daughter of famed vintner Louis Bernard, Lulu B.’s 2004 vintage presents a lush, dominant floral bouquet, with sweet ripe red berries and cherry fruits, which finish soft and silky in the mouth. This medium bodied pinot noir is an excellent accompaniment to dishes ranging from gilled poultry, lamb and pork, as well as numerous cheese assortments.

Miramonte Winery Private Reserve Rhapsody 2002
Grenache-Syrah in style, this meticulous red blend is choked full of juicy black and red berry aromas and flavours with subtle indications of cinnamon spiced and lavender essence. With silken soft tannins, this well balanced red pairs well with a variety of grilled fish and meat fare.

Kelisha Osborne is a Park City, Utah based artist and writer.
She covers the Culinary and Visual Arts and the Film & Entertainment
Industry. She can be reached via email at kelisha@kelishaosborne.com

~ Characteristically casual. . .

Summer is in full swing, with backyard settings known to be a favourite spot for summertime soirées.
July’s selections typify a new style, sparking an alternative to familiar get-togethers.

Mussels in Spicy Cilantro Sauce
1 1/2 – 2 pounds mussels, rinsed, cleaned and *pressed on
3 tablespoons extra virgin olive oil
4 bacon strips, diced
2 shallots, peeled and finely minced
1/2 teaspoon fine sea salt
a few turns of freshly ground black pepper
3 cloves garlic, finely minced
1/4 cup fresh cilantro, finely chopped
1 cup light beer
3 tablespoons red chili paste
3 tablespoons unsalted butter
fresh cilantro sprigs

*Discard any mussels that remain open after gently pressing on them.

In a large sauté pan, heat olive oil over high flame until hot, but not smoking. Add shallots, garlic, cilantro, salt, pepper and bacon. Stirring frequently, sauté until bacon has browned, approximately 2 minutes. Add mussels, beer and chili paste, stirring until well combined. Cover and continue cooking over high flame until mussel shells open. Remove cover and cook for an additional 1-1 1/2 minutes. With tongs, transfer mussels onto a serving platter or into individual service bowls, reserving sauce in pan.

With reserved sauce over high flame, add butter. Stir with tongs until butter has melted and mixture is well incorporated. Pour sauce over arranged mussels.

Garnish with sprigs of fresh cilantro.

~Soirée Cocktail Suggestions

Sangria
1 bottle (750ml) dry red wine
1 cup brandy
3/4 cup fresh orange juice
1/2 cup mandarin orange juice
3 tablespoons granulated sugar
pinch of freshly ground cinnamon
1/2 green apple, cored and sliced into chunks
1/2 unwaxed navel orange, sliced into thin rounds, with seeds removed
1 ripe peach, pitted and sliced
1 ripe pear, cored and sliced
1/2 unwaxed lime, sliced into thin rounds
2 cups sparkling mineral water

fresh orange wedge
handful of red grapes

In a large glass pitcher combine wine, brandy, orange juice, and mandarin orange juice, stirring well. Add cinnamon and sugar, stirring until sugar is dissolved. Add all fruit, stirring until combine. Chill well. Prior to serving, top off with mineral water, and serve over ice. Garnish with a skewer of grapes and fresh orange wedge.

Champagne Punch
12 oz triple sec
12 oz brandy
8 oz Chambord
3 cups unsweetened pineapple juice
1 1/2 quarts ginger ale, chilled
2 bottles (750ml) Champagne, chilled
3 unwaxed oranges, thinly sliced into rounds

In a large serving bowl combine pineapple juice, brandy, triple sec and Chambord. Cover and chill for at least 2 hours. Add chilled ginger ale and champagne, gently stirring until just blended. Add orange rounds and serve over ice.

Kelisha Osborne is a Park City, Utah based artist and writer.
She covers the Culinary and Visual Arts and the Film & Entertainment
Industry. She can be reached via email at kelisha@kelishaosborne.com

~Tastes that inspire. . .

adding to earthly delights, our meticulously balanced vintage selections are a refreshing compliment to limitless eclectic summertime dishes.

Grilled Chicken Saté with Malay Curry Sauce

1 1/2 pounds boneless, skinless chicken breasts, washed and patted dry with paper towels
10-12 bamboo skewers, soaked in water for 30-45 minutes
1 1/2 cups unsweetened coconut milk
2 1/2 tablespoons Asian fish sauce
2 teaspoons curry powder
1/2 teaspoon freshly ground coriander
1/2 cup dry-roasted peanuts, very finely ground in food processor
3 tablespoons fresh lime juice
generous pinch of dried red pepper flakes
1 1/2 teaspoons light brown sugar
3 teaspoons cornstarch
2 teaspoons fresh coriander, finely chopped
1 head of Boston lettuce, washed and spun dried
fresh coriander sprigs

Slice chicken lengthwise and into 1/2” thick strips. Set aside.

In a large bowl combine coconut milk, Asian fish sauce, curry powder and coriander, whisking until well blended. Divide mixture by transferring 2/3 cup curry mixture to a saucepan and reserving the remaining mixture in the bowl.

Add chicken strips to bowl, stirring until well coated. Sprinkle coated chicken strips with cornstarch, stirring well, and coating the pieces evenly. Cover with plastic wrap and transfer to the refrigerator. Marinate for 2-3 hours.

Place saucepan containing reserved curry mixture over medium flame. Add lime juice, peanuts, brown sugar and red pepper flakes, stirring until combined. Bring mixture to a gentle boil. Reduce flame to low, and continue simmering until the mixture has thickened, approximately 15-20 minutes. Remove from flame and allow to cool. Transfer cooled curry sauce to a plastic bowl equipped with a lid. Cover and chill for approximately 2 hours, reserving mixture for serving time.

Prepare grill to high or direct heat.

Thread one chicken strip lengthwise onto each skewer.

Arrange satés on prepared grill, turning occasionally until chicken is cooked through, approximately 3 minutes each side. Remove from grill and transfer to a serving platter.

Sprinkle chilled curry sauce with freshly chopped coriander.

Arrange lettuce leaf onto serving plate and position sate onto leafs. Spoon a generous amount of chilled curry sauce onto saté.

Garnish with fresh sprigs of coriander.

Swordfish with Guava Glaze

4 6-7oz swordfish steaks, rinsed and patted dry with paper towels
4-5 tablespoons macadamia oil
1 1/2 cups guava nectar
3/4 cup fresh orange juice
1/3 cup red wine vinegar
1/4 cup fresh lime juice
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh tarragon, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon arrowroot
fresh sprigs of thyme
rounds of fresh lime

In a medium-sized saucepan, over medium-high flame, combine nectar, orange juice, lime juice, vinegar, sea salt, white pepper, cilantro, parsley and tarragon, stirring often while bringing mixture to a boil. Add arrowroot, whisking until fully blended. Continue cooking until mixture has reduced to about 1 1/4 cup glaze, approximately 30 minutes. Remove from flame and allow glaze to cool.

In a baking dish, arrange steaks and drizzle each steak with macadamia oil. Pour cooled glaze mixture over each steak, evenly coating each steak. Cover and marinate for 1 hour at room temperature or 2 - 3 hours refrigerated.

Preheat broiler to 450º. Arrange broiler approximately 4 inches from the top. Transfer marinated steaks to center of the oven and continuing basting with the glaze on each side. Broil until steaks are firm and become opaque in colour, approximately 4-5 minutes on each side turning once during cooking time. Remove from oven and allow steaks to rest for approximately 5 minutes.

Arrange steaks onto serving platter and drizzle with remaining glaze.

Garnish with fresh thyme and rounds of lime.

~Wine Suggestions

Callaway Coastal Estate Bottled Pinot Gris 2001
Pale straw in colour this fantastic white is subtle yet crisp with figgie aromas coupled with sunlit hints of vibrant citrus flavours. Pairs well with cream-based pasta dishes, shellfish and lighter poultry fare, as well as medium cheeses.

Boutari Naoussa Grande Reserve 2000
This pleasing red with complex aromas of exotic spices, ripened cherries and oak is succulent, and full-bodied in palate with firm luxuriant tannins enhancing the lengthened finish. A fabulous accompaniment to rind cheeses such as Chèvre Noir, Gubbeen, Old Gouda, and sharp cheddars, as well as Mediterranean lamb and charbroiled meat dishes, including classic red meat and game cuisine.

Gasnier Chinon Cuvée à L’Ancienne 2004
Luminously garnet hued and full in body, this bold red imparts a warmth of concentrated dark, lush fruits and a subtle sillage of spiced french vanilla tangled amid lifted aromas of floral and earth. This faultless accompaniment is perfect for rich meat and cheese assortments, especially summertime barbeques.

Kelisha Osborne is a Park City, Utah based artist and writer.
She covers the Culinary and Visual Arts and the Film & Entertainment Industry.
She can be reached via email at kelisha@kelishaosborne.com

Crab Cakes with Orange and Mandarin Aioli

1 cup crabmeat, finely shredded
1/3 cup panko chips
1/2 cup mayonnaise
3 tablespoons fresh chives, minced
2 tablespoons fresh flat leaf parsley, chopped or torn
1 1/2 tablespoons Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground white pepper

Orange and Mandarin Aioli
1 1/2 cups orange juice
1/2 cup mandarin juice
zest of one-half fresh orange
2 egg yolks, at room temperature
1 whole egg
1 3/4 cups extra virgin olive oil
2 cloves garlic, pressed
1/2 teaspoon fine sea salt

3 whole eggs, at room temperature and slightly beaten
2 1/4 cups flour
2 3/4 cups panko chips
1/2 cup clarified butter

freshly minced chives
slices of mandarin orange

In a large bowl combine crabmeat, 1/3 cup panko chips, mayonnaise, chives, Dijon mustard, salt and white pepper, mixing until well incorporated. Cover with plastic wrap and chill for 3 hours.

In a small saucepan over medium-high flame combine orange juice, mandarin juice and orange zest. Cook uncovered until mixture has reduced by more than half and maintains syrup like appearance, approximately 35-40 minutes. Remove from flame and allow to completely cool. Pour cooled Aioli into a medium-sized bowl and cover with plastic wrap. Chill mixture for at least 2 hours.

In food processor combine whole egg, egg yolks, salt and white pepper, pulsating until mixture becomes fluffy and pale yellow in colour. Add chilled Aioli mixture and pressed garlic, pulsating until blended, approximately 30 seconds. While machine is on, very slowly add the olive oil in a steady stream and continuing to pulsate until mixture is well blended. Transfer Aioli mixture to bowl, and cover with plastic wrap and chill until serving time.

Place flour, eggs and panko chips in separate shallow dishes.

In a large heavy-bottomed pan over medium-high flame, melt butter until foam had dissipated.

Divide crab mixture into 10-14 balls. Slightly flatten in the palms of your hand and mixture forms a cake-like appearance. Dredge crab cake in the flour followed by dipping the cake into egg mixture, then gently rolling the cake in panko chips, evenly coating the crab cake.

Sauté coated crab cakes in a single layer, while carefully not overlapping the cakes. Turn crab cakes often to evenly cook through and until the cake becomes golden in colour, approximately 3-4 minutes. With a slotted spoon, transfer cakes onto paper towels and drain.

Daub a spoonful of chilled Aioli onto serving plates. Arrange crab cakes onto aioli, and garnish with mandarin slices and a sprinkling of fresh chives.

Avocado and Crab Pâté

1 1/2 cups fully cooked crabmeat, torn
or shredded into small pieces
1/4 cup scallions, chopped
2 large ripe avocados, peeled, pitted and chopped
1 jalapeño pepper, stemmed, seeded and chopped
1 Anaheim pepper, stemmed, seeded and chopped
2 ripe roma tomatoes, roughly chopped,
juice of two fresh limes
1/3 cup fresh cilantro, torn
2 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
3 tablespoons extra virgin olive oil
fresh sprigs of cilantro to decorate

In a food processor combine together scallions, avocado, jalapeno, Anaheim pepper, tomato, lime juice, cilantro, garlic, thyme, salt and black pepper. While pulsating, purée mixture until smooth, approximately 45 seconds to 1 minute.

While still pulsating mixture, slowly drizzle in olive oil, and continue to pulsate until mixture is well blended.

Transfer pâté into a medium-sized bowl. Fold in crabmeat and cover with plastic wrap. Chill mixture for approximately 6 - 7 hours. Bring pâté to room temperature before serving.

Garnish pâté with sprigs of fresh cilantro, and serve with an array of bruschettes and crostinis, or your favourite gourmet toasts and assorted crackers.

~Wine Suggestions

Kenwood Sonoma Series Sauvignon Blanc 2003
Medium-bodied and vivaciously fresh, this white is full of citrus and melon with hints of grass and oak in combination with a lengthy finish making this vintage invigorating and crisp. Pairs fantastically with lighter poultry fare and shellfish dishes, as well as fresh vegetables and salads.

Château La Louvière Blanc 2000
Displaying a rich, pungent attribute amid ripe melons and tropical fruit notes, an enlivening dry white Bordeaux enveloping lush, ripen fruits amidst delicate herbaceous and citrus flavours. The long, crisp finish complements an array of soft cheeses, light pasta dishes, as well as salmon, crab, and poultry fare.

Plantevin Côtes du Rhône Blanc 2003
Well structured in body with enchanting aromas of wildflowers complement the flavours of succulent pear, melons and citrus. Maintaining a lushness in the mouth, and a clean mineral finish, this Blanc pairs wonderfully with mixed greens, lobster tail, baked fish, shellfish and grilled chicken dishes.

Clos Du Bois Sauvignon Blanc 2001
Sumptuousness citrus blossoms with suggestions of vanilla notes follow a quintessence of smoke. This crisp Sauv pairs wonderfully with numerous selections of cheeses and light seafood based dishes.

House of Nobilo Marlborough Sauvignon Blanc 2004
A deftly blend of citrus infused with ripened peach and a tropical fruit core, full of flavour with a long crisp finish. Extremely well suited for vegetarian dishes, especially asparagus, and is outstanding with light fish dishes.

Kelisha Osborne is a Park City, Utah based artist and writer. She covers
the Culinary and Visual Arts and the Film & Entertainment Industry.
She can be reached via email at kelisha@kelishaosborne.com

~Irresistible and classic

......these heavenly French selections are laden with sumptuous ripened
fruits further enhanced by luscious raspberry liqueur and temptuous island rum.

Fresh Berries Chambord Soufflé

1/2 cup fresh raspberries, rinsed
1/2 cup fresh black berries, rinsed
1 cup water
3/4 cup granulated sugar, divided
1/2 tablespoon fresh lemon juice
3 tablespoons Chambord
1/2 teaspoon pure vanilla extract
5 extra large egg whites, at room temperature
pinch of kosher salt
1/3 teaspoon cream of tartar

confectioners’ sugar for dusting
whole fresh raspberries for presentation
fresh sprigs of mint

In a medium-sized saucepan over medium flame, combine raspberries, black berries, water and 1/2 cup granulated sugar. Cover and simmer mixture for approximately 20-22 minutes. Remove from flame and allow to cool for 20-25 minutes. Pour cooled berry mixture into a food processor, pulsating until mixture becomes smooth. Pour mixture through a fine mesh sieve into a large bowl. Add lemon juice, Chambord and vanilla, stirring until blended. Cover with plastic wrap and allow to rest at room temperature for approximately 1 - 1 1/2 hours.

Preheat oven to 350º. Prepare eight-6 oz ramekins by applying a liberal amount of butter. Generously dust the inside of ramekins with granulated sugar until well coated, and tapping out the excess sugar.

In a medium-sized bowl combine egg whites and salt. With an electric mixer on medium-high speed, beat egg whites until frothy. Add cream of tartar, and continue beating until soft peaks form. While continuing to mix, slowly add remaining 1/4 cup granulate sugar, and continue to beat until the egg whites hold stiff peaks.

Gently fold 1/2 of the egg white mixture into the cooled berry mixture. Add the remaining egg white mixture, by gently folding until mixture is blended. Spoon mixture evenly into prepared ramekins, and arrange onto a large baking dish. Transfer to centre of preheated oven, and bake until soufflés have puffed and are golden in colour, approximately 22-25 minutes.

Remove from oven and arrange ramekins onto serving plates, apply a light dusting of confectioners’ sugar and scatter a few fresh raspberries around serving plate.

Garnish with a generous spoonful of Chambord Anglaise and fresh sprigs of mint. Serve immediately.

Chambord Anglaise
1 cup milk
1 cup half-and-half
5 large egg yolks, at room temperature
1/2 cup granulated sugar
3 1/2 tablespoons Chambord
3/4 cup heavy cream
1 teaspoon granulated sugar
1/4 teaspoon pure vanilla extract

In the top a double boiler over medium flame, bring milk and half-and-half just to scald.

In a medium sized mixing bowl, whisk yolks together with sugar. While whisking, gradually add yolks to milk mixture, whisk until fully incorporated. Return mixture to medium flame, whisking until sauce coats the back of a wooden spoon. Pour mixture through a fine mesh sieve into a bowl. Allow to cool for approximately 30 minutes.

In a medium-sized bowl add heavy cream. With an electric mixer on medium-high speed, whip cream until soft peaks form. Add 1/2 teaspoon granulated sugar and vanilla, mixing until blended. Fold whipped cream and Chambord into cooled milk mixture. Cover with plastic wrap and transfer to refrigerator, chilling for 2–3 hours before serving.

Apricot Nectarine and Raspberry Rum Clafouti

4 ripe nectarines, peeled, pitted and sliced
3 ripe apricots, peeled, pitted and sliced
1 cup fresh raspberries, washed and fully drained
1 teaspoon fresh lemon juice
1 teaspoon freshly grated lemon zest
3 tablespoons granulated sugar
1/2 cup unsalted butter
1/2 vanilla bean, split with seeds scraped out, and reserved
1/2 cup dark rum or spiced rum
5 large eggs, at room temperature
1 1/4 cups flour
1/2 cup granulated sugar
pinch of kosher salt
3/4 cup milk
1/3 cup half-and-half
1/2 teaspoon freshly grated cinnamon
1/4 teaspoon freshly grated nutmeg

confectioners’ sugar
prepared whipped cream
twists of fresh orange peel

In a large bowl combine nectarines, apricots, raspberries, lemon juice, lemon zest and 3 tablespoons of granulated sugar, stirring until well combined. Cover with plastic wrap and allow to rest for 20-30 minutes.

Preheat oven to 350º. Prepare a 9” x 13” glass baking dish with a liberal amount of cooking spray.

Arrange fruit mixture evenly in the bottom of prepared baking dish, and set aside.

In a small saucepan over medium flame, melt butter. Add vanilla pods and reserved seeds, cooking until fragrant, approximately 3-4 minutes. Add rum and continue cooking until mixture has slightly reduced, approximately 5-6 minutes. With a slotted spoon discard the pods and remove from flame. Allow mixture to cool for 5 minutes.

In a large bowl combine flour, sugar, cinnamon, nutmeg and salt, whisking until combined. Add eggs, milk and half-and-half, and continue whisking until mixture is smooth. While whisking, slowly add the rum mixture, whisking until well combined. Pour batter evenly over arrange fruit, and smoothing the top with a spatula.

Transfer to centre of oven and bake until puffed and lightly golden and a cake insert comes out clean, approximately 28-30 minutes. Remove from oven and allow to rest for 5 minutes.

Spoon a generous amount of clafouti onto dessert plates and finish with a dollop of whipped cream.

Decorate with a dusting of confectioners’ sugar and twists of fresh orange peel.


~Wine Suggestions

Rosenblum Black Muscat 2001
An impeccable black muscat dessert wine rich with bouquets of lush berries and exotic spices. Dominant impressions of ripe dark berry fruits and cherries along with allusions of velvety rich chocolate wade long and full on the palate. Enjoy with tiramisu, decadent cakes and fresh fruit based desserts.

Beringer Nightingale 1999
Luscious and intense, a sensuous vintage encompassing deep concentrated flavours of spice, honey and ripe pineapple interlaced with rich caramel. This well-balanced dessert wine is succulent and long on the finish, and compliments a wide range of dessert tortes, crème brûlées, fresh fruit pastries, as well as light cheeses.

Kelisha Osborne is a Park City, Utah based artist and writer. She covers
the Culinary and Visual Arts and the Film & Entertainment Industry.
She can be reached via email at kelisha@kelishaosborne.com