![]() |
|
| Newsletter | ||
| The Guild publishes a monthly newsletter with invitations to upcoming events, a calendar, event reviews, and other Guild business. It also features member news and achievements, articles, and recipes. | ||
| Sample Article... | ||
| Close to the Earth: Tierra Vegetables by Christine Piccin |
||
|
||
Find out more about Tierra Vegetables at www.TierraVegetables.com. |
||
| Morel Dip for a Warm Spring Evening Charmoon Richardson brought this dish to the Dessert Wines event in May. Most quantitites are approximate. No measuring was done when the dish was made. Reconstituted dried morels may be substituted. 1 1/2 medium onions, sliced Marsala, chardonnay, and madeira I cube butter 1 large clove garlic, chopped 1 quart fresh morel mushrooms, cut into large bite-sized pieces 1 teaspoon tamari or soy sauce 1/4 cup grated parmesan cheese 1/2 cup smoked salmon, well chopped 1/2 cup whipping cream 1/4 teaspoon sea salt French bread or mild crackers Caramelize the onions with marsala, chardonnay and madeira. Heat the butter in a pan, add garlic, and saute briefly. Add morels, saute and stir at high heat for 1 to 2 minutes; lower heat and cover and cook 2 to 3 minutes. Add tamari and simmer for 20 to 30 minutes, stirring occasionally. As the liquid begins to evaporate, add small amounts of simmering hot water, always keeping some liquid in the bottom of the pan. When the mushrooms are tender, add the parmesan and mix well; add the salmon and bring back to a high simmer. Add the cream and return to a high simmer; lower heat and simmer for about 2 more minutes. Stir in the caramelized onions and salt and return to bubbling hot. Remove from heat and serve on french bread or mild crackers. |
Website designed by Monroe Street Studios