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Wine and the City: The Wedding Edition, Vol. 1

Written By: Romany Reagan on Wednesday, February 6, 2008

Going to the chapel and we're gonna get married.

My best friend from childhood is getting married in three weeks. For this joyous, flabbergasting, life-altering extravaganza I am journeying back to my hometown, San Diego. This will be a welcome break from the city (during it's coldest month too--ha HA!). It's quite an amazing thing when someone who's been such an important part of your life for such a large section of it makes such a big change. I've had friend's of friends get married, but this is the first time someone in my inner circle is taking the leap. Well, for these two it's not much of a leap, I saw this coming from 3,000 miles away--literally. But it still heralds a change. The big "After" in life's before and after shot. As this event and its accompanying mind-trips and literal trips are taking up my mind space lately, you get to come along for the ride! We're not headin' over to San Diego yet-—as our brave bridesmaid sits in New York she still has work to do this side.

For my beloved friend's bridal shower present I am compiling all of her friend's and family's favorite recipes into a cookbook. It's been a lot of fun gathering the best of the best from everyone, and it occurred to me that this is a pretty great list, and other people might want to have some new ideas for their table too. So before all you New Yorkers, and really everyone who lives north of 33 degrees latitude, hate me for my palm-tree bedecked future, try out these family/friend-approved recipes with my divine wine suggestions!

SPINACH PESTO APPETIZER
By: Gabi Lawson
Try it with Campbello Pinot Grigio Della Venizie 2006, $4.99 at Trader Joe’s!

Ingredients:
2 ½ cups nonfat cottage cheese, pressed
1 10-oz. pkg. frozen, chopped spinach, thawed and squeezed to remove excess moisture
1 8-oz. pkg. reduced-fat cream cheese, cut into pieces
¼ cup grated Romano cheese
2 large eggs
2 cloves garlic, minced
2 tsp. dried basil
¼ tsp. salt
1/8 tsp. freshly ground pepper
Cherry tomatoes and fresh basil leaves for garnish, optional

Preparation:
1. Preheat oven to 325 °F. Spray a 9-inch baking pan with nonstick cooking spray.

2. Place pressed cottage cheese, spinach, cream cheese, Romano cheese, eggs, garlic, basil, salt and pepper in a food processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake until firm, about 1 hour. Cool on a wire rack.

3. Place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes or basil leaves, if using.

AVOCADO TACOS
By: Jen Hughes
Try it with Beringer's Founders' Estate Sauvignon Blanc 2005, $9.99 most stores

Ingredients:
3 avocados: peeled, pitted and mashed
¼ cup diced onions
¼ tsp garlic salt
12 six-inch corn tortillas
1 bunch fresh cilantro leaves, chopped
Dash of jalapeno pepper sauce

Preparation:
1. Preheat oven to 325 °F

2. Mix Avocados, onions and garlic salt in a medium bowl.

3. Arrange tortillas in a single layer on a large baking sheet and place in the preheated oven for 2-5 minutes until heated through.

4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

May also add: Freshly grated cheese, green onions, mild green chilies, chopped tomatoes, and/or lemon juice.
May serve with Mexican rice.

ROASTED BROCCOLI
W/ OLIVES, GARLIC, OREGANO & LEMON
By: Cheri Flynt

Try it with The Little Penguin Pinot Noir 2005, $7.99 most stores

Serves 4

Ingredients:
1 large head of broccoli
3 tablespoons of extra-virgin oil
½ teaspoon of salt
½ teaspoon sugar
2 tablespoons of extra-virgin oil
5 medium garlic cloves, sliced thin
½ teaspoon red pepper flakes
2 tablespoons finely minced pitted black olives
1 teaspoon minced fresh oregano leaves (or ½ tsp of dry oregano leaves)
2 teaspoons lemon juice

Preparation:
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 °F. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalks into 2-3 inch lengths and each length into ½ inch thick pieces. Cut crowns into 4 wedges (if 3-4 inches in diameter) or 6 wedges (if 4-5 inches in diameter). Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt and sugar to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to11 minutes.

3. While broccoli roasts, heat oil, garlic and pepper flakes in skillet over medium-low heat. Cook, stirring frequently, until garlic is soft and beginning to turn light golden brown, 5 to 7 minutes. Remove skillet from heat; stir in olives, oregano, and lemon juice. Toss broccoli with olive mixture and serve immediately.

ARTICHOKE QUICHE
By: This recipe was created and perfected by my mom, Rochelle Reagan!!!

Try with a Chateau Ste. Michelle Chardonnay 2006, $9.99 at Beverages & More

Ingredients:

Two artichokes
½ yellow onion
5oz Gruyere
10oz Emmenthaler
4 eggs
1 cup heavy cream
1 pie crust (made from scratch or frozen)

Preparation:

Preheat oven to 300 °F
Make "Ye Olde Family Pie Crust" (or frozen, you lazy bones) and set aside.
Steam artichokes and, when cool, remove meat and chop heart
Sautee very thinly sliced onion until well browned
Shred Gruyere and Emmenthaler
Toss shredded cheese with about 2 tbsp flour until "light/fluffy"
Thoroughly mix eggs and heavy cream in a separate bowl
Layer about 1" layer of cheese, layer of artichoke, sprinkle of onion—repeating until all is used, ending with cheese layer.
Onion should be used VERY sparingly on each layer.
This should form a good size mound above the crust.

Carefully pour the egg/cream mixture into the cheese mixture, assuring it's well dispersed
Stop when cream is visible at top of crust; avoid getting any mixture on crust.

Bake about mid-oven for approximately 45min – 1 hr.
Done when golden brown on top and knife inserted in middle comes out clean.

BARLEY RISOTTO W/ ASPARAGUS & SHIITAKES
By: Gabi Lawson

Try with Meridian Sauvignon Blanc 2006, $8.99 most stores. I love pretty much everything Meridian does; they're one of the more reliable vineyards in this price bracket. It's so affordable you could use it in this recipe and on the table!

Ingredients:
12 ounces asparagus
2 ½ cups vegetable broth
1 tablespoon extra-virgin olive oil
1 bunch scallions (white and light green parts), chopped (3/4 cup)
4 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 cup quick-cooking barley
½ cup dry white wine
½ cup freshly grated Parmesan cheese
Salt & freshly ground pepper to taste

Preparation:
1. Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.

2. Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.

3. Add about ½ cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, ½ cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese and the reserved asparagus. Season with salt and pepper and serve.

SPANISH LASAGNA
By: Cheri Flynt

Try with Hess Cabernet Sauvignon 2005, $13.99 most stores

Makes 8 to 10 servings

Ingredients:
1 15-oz. container ricotta cheese
4 cups mozzarella cheese, divided (i.e., 2cups blended with other cheeses, 2cups layering)
¾ cup shredded Parmesan cheese, divided (½ cup in cheese mixture, ¼ cup layering)
2 eggs beaten
1 28-oz. jar artichoke hearts, drained, coarsely chopped
1 cup sliced ripe olives
2 tablespoons dry red wine
9 lasagna noodles (need not be cooked)

Preparation:
1. Mix ricotta cheese, with 2 cups mozzarella cheese, ½ cup Parmesan cheese and eggs; set aside. Mix marinara sauce, artichokes, olives and wine.

2. Layer 1/3 sauce mixture, 3 lasagna noodles, and ½ of ricotta cheese mixture in 13x9 inch baking dish. Repeat layers. Top with remaining sauce mixture, 2 cups of mozzarella cheese, and ¼ cup of Parmesan cheese. (The more cheese, the better)

3. Bake at 350 °F for 45 minutes. Let stand 10 minutes before serving.

FOURTEEN-KARAT CAKE
By: Romany Reagan (This is obviously me. My favorite cake hands-down is carrot cake, and my favorite recipe hands-down is this one. You're welcome.)

Try with Bonny Doon Cardinal Zin 2005, $18.99 most stores

Preheat oven to 350 °F

Ingredients

2 cups flour (sifted)
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups sugar
1 ½ cups salad oil
4 eggs
2 cups grated carrots (packed)
8 ½ oz crushed pineapple (canned/drained)
½ cup chopped walnuts

Preparation:

Sift together flour, baking powder, soda, salt and cinnamon.
Add sugar, oil and eggs; mix well with electric mixer.
Add carrots, drained pineapple and walnuts.

Bake at 350 °F for 35 – 40 minutes in two 9" pans; three 8" pans or one 9"x14" pan – UNGREASED

When cool, top with icing.

Icing:

8 oz cream cheese
1 box confectioner's sugar (powdered), sifted
½ cup butter (1 stick) – 2 can be used for richer frosting, but will be softer
1 tsp vanilla

Blend ingredients at high speed until smooth and creamy

LORI'S NOODLE PUDDING
By: Lori Darling

I think I might want a nice hot chocolate with this, but if it's puddin' time an you're still going strong try a Quady Essensia Orange Muscat 2005, $15.99 at Beverages & More

Preheat oven to 350 °F

Ingredients:
1 16oz. package noodles (medium wide)
1 pt. sour cream
¼ cup sugar
½ lb margarine
4 eggs
1 ½ tsp. vanilla
2 cups milk

Preparation:
Cook noodles 8 minutes and drain well.
Put noodles in large 9x13 Pyrex pan (ungreased).
Take sour cream, sugar and margarine and cook until melted.
Pour all over the noodles—-DO NOT STIR!
Beat eggs, vanilla and milk and pour all over—-DO NOT STIR!
Bake at 350 °F for one hour.

Cheers and Bon Appetite!

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