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Winemaker's lunch: broiled trout, potato and mushroom casserole, fresh fruit.

The perfect combination of food and wine isn't limited to one right pairing. Some of the most open-minded suggestions are coming ftom winemakers themselves. Since varietal wines differ decidedly with each year and each winery, winemakers look to the character of each wine when choosing an edible partner for it.

In this fall menu, a well-balanced, lightly oaked, and ftuit-rich Chardonnay complements two of the courses. The dessert suits a fragrant, spicy Gewtirztraminer.

The original meal came about when Rutherford Hill Winery asked culinary students to come up with dishes to enhance its wines. The menu begins with individual portions of a rosemary-scented potato and mushroom casserole. The broiled trout is flavored with a faintly sweet nut butter. Both dishes bring out a Chardonnay's fruity character.

Dessert is fruit with a lemon-ginger syrup. The Gewtirztraminer needs to be on the sweet side; otherwise the contrast with the syrup will make the wine seem very sharp.

Potato and Mushroom Ramekins

2 pounds russet potatoes, scrubbed

4 slices bacon, chopped

3/4 pound mushrooms, thinly sliced

1 medium-size red onion, thinly sliced

3 cloves garlic, minced or pressed

1 tablespoon choppedfresh

rosemary leaves or 1 teaspoon dry rosemary leaves

1 tablespoon minced parsley

1/2 teaspoon paprika

Pepper

1/4 cup (1/8 lb.) butter or margarine, cut

into 1/4-inch cubes

1/2 pound gruyeyre or fontina cheese,

shredded

3/4 cup regular-strength chicken broth

Place potatoes in a 5- to 6-quart pan; cover with 1 inch water. Cover and bring to a boil over high heat; boil gently until tender when pierced, 25 to 30 minutes. Drain, let cool, then peel. Cut potatoes into 1/4-inch-thick slices; set aside. In a 10- to 12-inch frying pan over medium heat, cook bacon until crisp; stir often. With a slotted spoon, transfer bacon to paper towels to drain.

Discard all but 2 tablespoons bacon fat. To pan, add mushrooms, onion, garlic, rosemary, and parsley; stir occasionally until mushrooms are lightly brown, 10 to 12 minutes. Stir in bacon, paprika, and pepper to taste.

At this point, you can cover and chill ingredients up to 6 hours.

Butter 6 deep individual baking dishes (about 1 1/2-cup size) or 1 shallow 2-quart baking dish. Make a layer with 1/2 of the potatoes, top with 1/2 the butter, 1/2 tbe mushroom mixture, and 1/2 the cheese. Repeat layers, ending with the cheese. Pour broth evenly over all.

Bake, uncovered, in a 425 degree oven until hot throughout and browned on top, 30 to 35 minutes. Makes 6 servings.

Per serving:427cal; 17 g protein;32 g carbo.; 26 g fat,-69 mg chol.;316 mg sodium.

. Broiled Trout with Macadamia Nut Butter

Serve the fish with hot cooked Chinese pea pods (you need about I lb.), and season them with the extra macadamia nut butter

1 1/2 teaspoons firmly packed brown

sugar

1 jar (3 1/2 oz.) salted macadamia nuts

1/4 cup (1/2 lb.) butter or margarine, at

room temperature

4 whole trout (about 3/4 lb. each,

dressed weight with head and tail), each in a single piece but filleted Freshly ground pepper

1 lemon, cut into 4 wedges

In a food processor or blender, whirl half the brown sugar with 1/2 cup macadamias and butter until nuts are finely ground. Cut off trout heads and discard. Rinse fish and pat dry. Place fish, skin down, in a greased 10- by 1 5-inch baking pan; do not overlap. Evenly sprinkle remaining sugar on trout, then sprinkle with pepper. Place about 2 teaspoons of the macadamia nut butter on each fish. Broil 5 inches ftom heat, about 1 minute to soften butter. Quickly remove pan ftom oven and spread butter evenly over fillets. Return to broiler and cook until fish flakes in the thickest part when prodded with a fork, 3 to 4 minutes more.

With a wide spatula, gently transfer each fish to a warm dinner plate. Garnish with lemon wedges and sprinkle with remaining nuts. Accompany with remaining macadamia butter. Serves 4.

Per serving: 696 cal; 60 g protein; 7.9 g carbo.; 48 g fat,- 191 mg chol.; 263 mg sodium.

Fresh Fruit in Lemon-Ginger Syrup

1 large lemon

1 piece fresh ginger, about l 1/2inches

thick and 3 inches long

1/2 cup sugar

1 1/2 cups water

1/4 cup lightly packed fresh mint leaves

3 to 4 cups fresh fruit, such as grapes,

strawberries, or chunks of cantaloupe or honeydew melon

Fresh mint sprigs

With a vegetable peeler, pare 8 strips of lemon peel (1/2 by 3 in., yellow part only). Cut 4 strips crosswise into very thin slivers. Place slivers and 4 remaining strips in a 3- to 4-quart pan.

Mince 1/2 of the ginger; thinly slice remainder and add all ginger to pan along with sugar, water, and mint leaves. Bring to a boil over high heat; stir often. Reduce heat and simmer, uncovered, until reduced to I cup, about 15 minutes. With a slotted spoon, remove lemon strips, ginger slices, and mint leaves.

Let syrup cool, about 1 hour. (If made ahead, cover and chill up to 5 days.) Place equal portions of fruit in each of 4 dessert bowls or glasses; spoon syrup equally over each serving. Garnish with mint sprigs. Makes 4 servings.

Per serving: 165 cal; 1.4 g protein; 43 g carbo.; 0.6 g fat, 0 mg chol.; 9.9 mg sodium,
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1988
Words:915
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