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Our
dry white Seyval Blanc is light and delicious
when served with appetizers. A favorite quick
and easy appetizer is to make an antipasti plate
of green olives, herbed cheeses, and cured meats
like salami and proscuitto.
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For dinner, always remember to try and match the weight
of a wine with its corresponding dish. So with Seyval,
look for light-bodied meals like salads with lots of
crisp vegetables and a creamy, low acid dressing, or
simply prepared fish, pan fried and served with lemon.
The
lively acid in the Seyval holds up well to garlicky
foods, and is a classic pared with Pesto Genovese
from the garden in late summer.
As
versatile as the Seyval is with food, be careful when
matching with cheese. Not all wines go with all cheese!
The Seyval pairs well with dill havarti, tangy goat
cheese, and soft cheeses mixed with herbs. , and,
this is really great!, Parmigiano-Reggiano dribbled
with balsamic vinegar. Take a big chunk of Parmigiano,
break it up into small pieces, and drizzle sparingly
with a good balsamic. It is a classic Italian anitpasto
we learned from Lynne Rosetto Kasper.
ASPARAGUS
STARTER WITH SMOKED TROUT
Here
is a easy summer main course or elegant first course
featuring the delicious smoked trout from Mac and
Marcy Graham from their beautiful trout farm located
on the Apple River in Wisconsin.
4
- 5 spears asparagus per serving, cooked until just
crisp
2 - 3 thin slices Star Prairie Smoked Trout
Place
mayonnaise on bottom of plate, arrange asparagus in
a fan shape from the base of the spears over the mayonnaise,
then lay slices of fish over the base of the spears.
If asparagus is not available, thin slices of green
honeydew melon may be substituted.
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PISTACHIO
CRUSTED WALLEYE
This
recipe comes from the students at Le Cordon Bleu cooking
school in the Twin Cities, who put together a marvelous
Minnesota dinner featuring our wines with regional
foods. The walleye paired well with our Seyval Blanc.
4
Walleye Fillets
Flour for dusting
3 eggs, lightly beaten with equal amount of milk or
water
Pistachio
breading:
3/4 cup ground pistachios
2 cups bread crumbs, preferably Panko Flakes (Japenese
bread crumbs, available in most grocery stores)
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Clarified
butter for cooking
Procedure:
Mix together Pistachio breading.
Dredge fish in flour, then egg wash, then pistachio
breading. Make sure to pat off excel at each stage
or mixture will not adhere.
Heat
clarified butter in a sauté pan large enough
to hold fish fillets (use two pans if needed) over
medium high heat. Cook until golden brown, turn to
other side and continue cooking. Fish is done when
soft but firm to the touch. Finish in 350 oven if
fish is browned but not done in the center.
SPICED
PARSLEY MAYONNAISE
Combine
1 1/2 cups mayonnaise, 3/4 cup chopped parsley or
watercress leaves, 1 tbsp dill weed and 1 tsp each
lemon juice and grated onion. Blend thoroughly and
season with white pepper and salt to taste. Makes
2 cups.
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