Spanakopita – we all loved these tasty spinach and feta triangles in flaky phyllo pastry we served for Toast the Season 2008. The bad news is mere mortals should not attempt to make these. You should borrow someone’s Greek grandmother and have her teach you how it’s done. Spanakopita pairs well with Bel Lago Pinot Grigio or our French oak barrel aged Chardonnay.
Dipping Sauces for egg rolls – we featured these sauces at Toast the Season 2007. They both pair well with Bel Lago Semi-Dry Riesling.
Apricot Dipping Sauce – Makes 1 cup
½ cup apricot preserves
1 tablespoon water
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
¼ teaspoon minced peeled fresh ginger
Puree all ingredients in a blender until smooth.
Can be made 1 week ahead and chilled covered.
Soy-Ginger Dipping Sauce – Makes 1 1/4 cups
1/2 cup soy sauce
¼ cup mirin (Japanese sweet rice wine)
¼ cup rice vinegar
2 green onions, finely chopped
4 teaspoons minced fresh ginger
We love Balaton Cherries! They are the star of our Cherry wine and Cherry Port. Here is our recipe for Balaton Cherry Sauce. Its great over cheesecake or ice cream.
Balaton Cherry Sauce
1 quart frozen pitted Balaton Cherries (available at Leelanau Fruit in Suttons Bay, or at www.michiganbalatoncherries.com)
¼ – ½ cup sugar
1 tablespoon cornstarch
1 tablespoon water
In a heavy 4 qt saucepan add enough water to cover bottom, about ¼ inch.
Add frozen cherries and simmer over low heat until cherries are thawed.
Stir in ¼ cup sugar, adjust sweetness to personal preference. Dissolve 1 Tablespoon cornstarch in 1 tablespoon water. Stir into sauce. Add more cornstarch if thicker sauce is desired. Simmer 10 minutes more.
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