Messages from the Outpost

a abstract picture of a glass of Champagne, with a warm incandescent light, the "warm" light passing through the crystal glass of Krug bubbles. I love this picture there were billions of very fine bubbles... we enjoyed a Harbinger last night with homemade soup!

A cream of broccoli without the cream, used whipped mashed potato to thicken the soup without the FAT of cream! Almost as good as the cream version, but the glass of Harbinger was lovely with it. Miss you two ladies, very much!

Kiss

MSD signing off from the SNOWY Ketchum outpost, we have received over 2 feet over three days, it's a DREAM SCAPE, I will try to send a pic when the weather clears off with the snow still clinging to all the evergreen trees!

a abstract picture of a glass of Champagne, with a warm incandescent light, the "warm" light passing through the crystal glass of Krug bubbles. I love this picture there were billions of very fine bubbles... we enjoyed a Harbinger last night with homemade soup!

A cream of broccoli without the cream, used whipped mashed potato to thicken the soup without the FAT of cream! Almost as good as the cream version, but the glass of Harbinger was lovely with it. Miss you two ladies, very much!

Kiss

MSD signing off from the SNOWY Ketchum outpost, we have received over 2 feet over three days, it's a DREAM SCAPE, I will try to send a pic when the weather clears off with the snow still clinging to all the evergreen trees!

We received this great recipe from our friend Jean, author of “A Chef’s Journey”. Stop by the tasting room to pick up a copy of her book to try some other wonderful recipes.

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Just had to send you this recipe, Sara - we stopped by the winery the other day and picked up a bottle of the Bliss, came home and reduced it and served as a sauce over ice cream with sliced bananas. It was just wonderful.

Pear & Port Reduction

Recipe By: a Chef's Journey

1 firm but ripe pear -- peeled and cut in half

1/2 cup granulated sugar

5 whole cloves

3 whole allspice

2 stick cinnamon -- broken in half

1 bottle ruby port or Merlot wine -- (750 ml) (and now Blackberry Bliss wine)

Bring port, sugar, cloves, allspice and cinnamon to boil in heavy 2-qt. saucepan, stirring until sugar dissolves.

Reduce heat to medium low; add pears, cover and simmer 20 min. Remove pear and keep to use on a salad or fruit platter.

Strain the liquid and return to saucepan.

Bring to a boil over medium heat. Let reduce to a syrupy consistency - stay close, once the reduction starts, it goes quickly.

At this point you'll have to play with to get the consistency you want. I would stop when the liquid is like a maple syrup, it will thicken more as it cools.

If it's not the thickness you want after cooling, return the pan to the heat and reduce a little more. This step will just take practice.

You can use this reduction to drizzle over a salad, fruit platter ( I arrange the fruit, drizzle with the reduction and sprinkle with Parmigiano Reggiano ), over ice cream, pound cake, hot cakes/waffles.....it's fantastic!

Tip for marking a reduction of 1/2 - measure 12 oz (approx. half of a 750 ml) of water and pour in pan you will use for reduction - stick a skewer in and mark with a pen where the level is. Discard the water and go on with the recipe - when reduction starts, every minute or so measure with your skewer till the same amount is reached. That's when the reduction will go quickly, so stay close.

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C. Jean Denham, CC

Owner/Chef, a Chef's Journey

achefsjourney.com

Wild Mushroom Bread Pudding

Wild Mushroom Bread Pudding

Serves 8 Start to finish time: 1.5 hours

4 cups fresh bread cubes (we used challah from a local bakery)

1 ½ lbs fresh wild mushrooms (we used chanterelles)

½ Cups finely chopped shallots

½ cup finely chopped flat-leaf parsley

2 large garlic cloves, finely chopped

2 cups half-and-half

4 large eggs

½ cup grated cheese (we used Mt Townsend’s “New Moon” tomme)

½ cup fresh camembert or chevre (we like Mt Townsend’s “Cirrus”)

Preheat oven to 350* F with rack in the middle. Bake bread cubes in shallow pan until golden brown; about 10 minutes. Clean and chop mushrooms in large pieces. Cook shallots in butter until soft. Add mushrooms, ½ tsp salt, ¼ tsp pepper and cook until mushroom juice evaporates; about 15 minutes. Add parsley and garlic; cook and stir for 2 additional minutes. Remove from heat.

Whisk together ½ & ½, eggs, cheese, ½ tsp salt, ¼ tsp pepper in a large bowl. Stir in mushrooms and bread cubes until coated well; let stand 10 minutes. Butter you baking dish (shallow 2 qt), spoon mixture into the dish until firm to the touch, sprinkle with “New Moon” cheese, and bake until firm to the touch (aprox 30-35 minutes. Enjoy with your favorite Harbinger wine!