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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Blackstone Sauvignon Blanc - 2008 Monterey County and Chilled Green Gazpacho and Spiced Fruit Kebobs

Presented by: Paula and Gary Frieders

Chilled Green Gazpacho
• 2 cups coarsely chopped, seeded, and peeled cucumbers
• 1 cup of romaine lettuce, chopped
• ½ cup coarsely chopped green bell pepper
• ¼ cup of coarsely chopped onion
• 2 Tbsp of Olive Oil
• 2 Tbsp of Sherry wine vinegar
• 1 Tbsp of coarsely chopped fresh cilantro
• 1 garlic clove, minced
• 1 cup (2 ounces) of cubed white bread, minus the crusts
• 1 ½ cups of water
• ½ cup of crème fraiche
• Additional olive oil
• Fresh crabmeat
• Toasted pumpkin seeds

This easy dish is explosive in flavor. Simply puree the first 8 ingredients in a food processor. Add the bread, and let it stand until soggy, about 2 minutes. Puree until smooth, then mix in 1 ½ cups of water. Transfer to a larger bowl, cover, and refrigerate for at least 2 hours.
(Gazpacho can be made up to two days ahead. Keep refrigerated.)
After refrigeration, divide the gazpacho among 4 bowls and top with fresh crab meat, toasted pumpkin seeds, or crème fraiche.
Serve immediately.

Spiced Fruit Kebobs
• 8 fresh grapes
• 8 strawberries, hulled
• 8 melon balls or cubes
• 8 pineapple chunks
• 1 tsp lemon juice
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp powdered sugar
• 1 tsp fresh mint

This dish is easy, succulent, and gives a hint of bite with the black pepper and cumin blended with the explosive flavor of fresh mint.
Simply toss the fruit with the lemon juice, powdered sugar, cumin, pepper and mint.
Thread each piece of fruit on a skewer.

Source: Blackstone Winery

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