Friday Tasting: Aperitifs for Summer
Join us this Friday, May 20, 2011, to celebrate the glories of the aperitif! These light, dry beverages spark the appetite (the word comes from the Latin aperire, "to open") without overwhelming the senses, and extend the pleasures of a leisurely dinner with family and friends. If you don't know much about these delicious drinks, this will be a terrific time to taste and learn. Tim Rippa from Vinum Importing will be here to share tastes of Cocchi Barolo Chinato, Cardamaro Vino Amaro, Cocchi Aperitivo Americano (here's a fun article from the NY Times about the Americano), and Dolin Vermouths. The free tasting is 4:30 to 6:30pm. And since your appetite will be whetted, perhaps you should plan to enjoy a plate of lovely cheese and charcuterie on our patio while you're here. Could there be a nicer way to end the work week than an aperitif followed by cheese and wine in the company of friends? Let the conviviality begin!
Leg of Lamb with Harissa
It's grilling season (finally)! This tasty recipe from Mustapha's Fine Foods of Morocco uses harissa to add a Mediterranean twist to grilled lamb. Foster & Dobbs features a number of Mustapha's execellent products in our condiment section.
Harissa is a classic table accompaniment in Moroccan cooking and at the Moroccan table. The presence of harissa at the table is almost as ubiquitous as olives. Mustapha's Harissa is the gold standard and nothing sold here in the U.S. can really compare. Harissa has an unforgettably intense, slow burn that will spice up any dish. Uses: Its relatively salty quality takes to lifting the flavors of milder foods such as couscous. Or, serve harissa as a side sauce for grilled and roast meats and poultry (as we are doing here). Additionally, it can be used to heighten the flavor of tagines (stews), soups and sauces.
Leg of Lamb with Harissa
(Serves: 8 to 10)
4 to 5 pound leg of lamb, boned and butterflied
1/2 jar (about 7 ounces) Mustapha’s Harissa
3-1/2 ounce Dijon mustard
1. For a whole leg of lamb use half a jar of harissa, add half the amount of that in Dijon mustard and blend.
2. Coat the leg of lamb with the mustard and harissa mixture, and rub with love until there is no loving left - let it sit to recover from the excitement, about two hours.
3. Make sure the coals are not extremely hot and grill the lamb until it reaches your preferred level of doneness.
4. Remove the lamb from the grill and let it rest for 5 to 10 minutes. Slice against the grain and serve with the Seghesio Zinfandel.
Friday Tasting: Quady & Quady North Wineries
The Quady family has been making wine since 1975. Andrew Quady ‘keeps it sweet’ by producing soft, elegant, highly rated dessert wines at his Quady Winery in Madera, California. His 2009 Elysium Black Muscat scored a 92 in Wine Enthusiast magazine. His son, Herb Quady moved to Southern Oregon and established Quady North in the Applegate and Rogue Valleys in 2005, where he focuses on Syrah, Viognier and Cabernet Franc. It hasn’t taken long for Herb to start getting attention for his outstanding wines (Katherine Cole called him “a winemaker to watch” in The Oregonian and Wine Spectator includes him in the Ten Emerging Oregon Winemakers.) Come by the shop on Friday, May 13th to meet Andrew Quady and taste both his and Herb’s wines. He’ll be sharing tastes of his 2009 Elysium, 2009 Electra and 2009 Essencia, plus pouring samples of Herb Quady’s 2007 Viognier, Steelhead Run Vineyard (91 points in Wine Enthusiast), 2007 Syrah 42-A, and 2008 Cabernet Franc (Double Gold, 2010 Oregon Wine Awards, Best of Class). The free tasting is 4:30 – 6:00, so come on by and make this Friday the 13th your lucky day!