I love wine and I love food. I particularly love food and wine pairings. Luckily, I also love to cook and I love to entertain. Enter an opportunity–it is my turn to host our monthly wine club get together–A Food & Wine Pairing Dinner for 16. 

Always looking for something different, and because I normally tend to veer toward the higher end type wines when I entertain, I thought it would be fun to look for the affordable, everyday kind of weeknight wine. In my search for such wines, I discovered Food & Wine Magazine’s article, 50 Affordable Wines You Can Always Trust.

California Cabernet and California Zinfandel being top on their list, Cabernet Sauvignon was an easy choice for me to make. Then when researching the food that would pair well with Cabernet, I also discovered Zinfnadel could be another option. A wine face-off. What fun! And definitely something different.

Then I went shopping for wine, running into my first roadblock.

After researching a one-stop shopping option I found myself wandering the aisles of Total Wine, searching for six needles in a proverbial haystack among the multitude of this retailer’s offerings. Luckily a knowledgeable employee came to my rescue.

Quickly ticking off all the wines on my list, when we came to the R’s in the Zinfandel line-up I was out of luck. They were OOS. However, there were other, highly rated, reasonably priced options. I purchased two bottles of each wine needed for the wine tasting and one of each for my wine rack.

Back home, I also ordered four 3-oz wine by the glass portion control pouring spouts from an online source for each tasting comparison.

I won’t lie,

…planning a four-course dinner party for sixteen is not something that happens every day for me. Cooking for that many people is an undertaking. I knew I must choose things that were doable on my own, could be prepared ahead–frozen would be even better–and hopefully, very, very tasty. Relying on old favorites and tweaking new discoveries, I dove in–head first–whisks and spoons a flying!

I’m all about sharing–everything. So, below you will find the menu, the recipes, and a timeline just in case you ever want to dive in head first yourself. Nobody ever said that this was going to be a short blog post!

Also, you will notice that there are several instances where I use brand names in the recipes. I’m not trying to promote anyone or discriminate against anyone else. I just like what I like, and I have noticed that at times when I decide to change brands in a certain dish, my results are different.

Notes from Friends

Danny and I thoroughly enjoyed every little morsel. You had me loving mushrooms and Danny eating blue cheese. Amazing meal! I would try to name my favorite dish but I can’t. All of the wines were paired so well and so delicious. Thanks so much … It was the best! Lynn Jones

Thank you for a wonderful gathering and oh-so-delicious dinner! I loved every bite and sip of wine — and your special drink did the trick – no hangover here.  Cheryn Ryan

***

Food & Wine Pairing Dinner – Cabernet Sauvignon vs Zinfandel  

Appetizers

Fried Sausage-Stuffed Green Olives  and
Crostini with Creamy Goat Cheese and Green Olive Tapenade

Corpse Reviver #2

1st Course

Fig and Blue Cheese Tarts with Mesclun

Hess Select North Coast Cabernet Sauvignon vs Bogle Old Vine Zinfandel

Entree

Morel, Porcini and Shiitake Mushroom-Sausage Ragu with Creamy Polenta

Columbia Crest H3 Cabernet Sauvignon vs Oak Ridge Ancient Vines Zinfandel – Lodi

Dessert

Petite Black Pepper Scones & Balsamic Strawberries

Beringer Founder’s Estate California Cabernet Sauvignon vs Mad Duck Zinfandel – Lodi

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Corpse Revivers #2

Pitcher for 16 (24 servings)

I discovered Corpse Reviver #2 cocktails one day while scrolling through Instagram, and seeing that one of my favorite cookbook author’s, Laura Caulder, was drinking one accompanied by cheese sticks (a.k.a. Cheetos). It was the cheese sticks that caught my attention and the Corpse Reviver #2 that I had to check out. It has a long and colorful history, originally created as a hangover cure way back in the 19th century, and the recipe I uncovered was an adaption of Harry Craddock’s 1930’s recipe found in his Savoy Cocktail Book.

Not wanting my husband to have to mix and shake 16 individual cocktails–way too time-consuming–I decided to make a pitcher, adding water to make up for the melted ice that would be missing from the shaken version. This has almost become our “house” cocktail–loved by all of my friends!

• • 3 cups Bombay Sapphire Gin
  • 3 cups Lillet Blanc
  • 3 cups Cointreau
  • 3 cups fresh lemon juice
  • A scant ⅓ cup absinthe (approximately 16 teaspoons)
  • 1 cup water
  • Garnish

Chill till very cold. Garnish with a slice of lemon, twist of orange or Maraschino cherry.

NOTE: To make a cocktail for one, pour 1-ounce of the first 4 ingredients into a cocktail shaker with ice, and add a scant teaspoon of absinthe. Shake until very cold. Strain into a cocktail glass, garnish (or not) and serve.

***

Fried Sausage-Stuffed Green Olives

Makes 60 stuffed olives

Can anything be better than crispy and salty — olives, sausage and fried? NO! These are heaven on a plate. For detailed instructions with photos click on this LINK.

• • 1-pound roll of Owens Hot Breakfast Sausage  
  • 60 large green pitted olives (HEB Ode to Olives Texas Sized Olives)  
  • 1 box Panko  
  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 3 teaspoons water
  • Vegetable oil (for frying)

Using 1/2 teaspoon of the sausage, form 60 football shaped sausages as you can.  Arrange them on a plate and place in the refrigerator while you prep the olives.

Drain 60 large olives and pat them dry.  Cut a slit lengthwise down 1 side of each olive being careful not to cut through to the other side. 

Remove the sausage stuffing from the refrigerator and stuff the olives with sausage mixture, pressing gently on the olive to seal (some sausage will show). Place in the refrigerator while you prepare the coating.

Grind panko in a food processor until medium-fine ground. Place panko in a lightweight medium sized bowl.  Add water to eggs and whisk well to blend, place in another bowl. Place flour in yet another bowl. Working with 3 – 4 olives at a time, roll in flour to coat, then place all of the flour-coated olives in the beaten egg, swirling the bowl to make sure each olive is covered with the egg wash. With a wide slotted spatula, transfer the olives to the bowl containing the panko crumbs. Swirl and toss the olives in the bowl till they are completely coated with the crumbs.  Place on a large plate and refrigerate till you are ready to fry them.  This can be done the morning of your dinner party. 

Use a deep fryer according to manufacturer’s instructions or add enough oil to heavy large saucepan to reach depth of 3 inches. Heat over medium heat to 350°F. Working in batches (no more than 10-12 olives at a time), add olives to hot oil and cook until deep golden brown and sausage is cooked through, about 7 minutes, stirring occasionally. When the sausages are close to done, they will rise to the top of the oil. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm or at room temperature..

NOTE: Sausage footballs can be formed a week in advance, frozen not touching, then placed in an airtight plastic bag.

Addendum: I discovered after the fact that the entire stuffed olive can be slit, stuffed and breaded, then frozen. After stuffing and breading all of my olives I found that I had 9 more than I needed. I knew I could fry them with all of the others and they would be eaten, but I decided instead to put them to a freezer test. Three days after the party I fried them for a quick happy hour. They were delicious! I couldn’t tell the difference at all.

If you want to do this, freeze the entire batch with the olives not touching on a cookie sheet. When frozen, place in a resealable freezer bag, squeezing out as much air as possible. When ready to cook, remove from plastic bag and place on a paper towel lined sheet, allowing to thaw in the refrigerator before frying. Do not cover.

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Crostini with Creamy Goat Cheese, Green Olive Tapenade and Tomato Confit  

I LOVE this appetizer. It is so good. The sweetness of the tomato confit balances the saltiness of the tapenade and the tanginess of the goat cheese. The very crisp crostini holds it all together.

• • Crostini  
  • Green Olive Tapenade  
  • Roma Tomato Confit
  • 8 ounces goat cheese, room temperature   

Spread a thick layer of room temperature goat cheese onto the crostini. Top with approximately 2 teaspoons of Green Olive Tapenade and a dollop of Tomato Confit.

NOTE: The Green Olive Tapenade and Tomato Confit can be made several days ahead as can the crisp crostini. You can also assemble the hors d’oeuvres an hour ahead. The crostini will remain crisp.

Crostini

• • 1 freshly baked French baguette
  • Olive oil or olive oil spray
  • Kosher salt
  • Freshly ground pepper

Slice the baguette into 1/4 inch rounds. (I use an electric knife–it doesn’t mash down the bread.) Place on a baking sheet and brush each side lightly with olive oil. Sprinkle one side with kosher salt and a generous grind of black pepper. Bake in a 350°F until golden brown and crisp through and through. This takes from 10 – 30 minutes, depending on the freshness of the bread and the temperament of the oven. After the first 10 minutes check on the doneness level every five minutes. You do not want burned crostini.

NOTE: This may be done up to seven days ahead. Place in a resealable plastic bag.

Green Olive Tapenade

• • 3 cups Castelvetrano olives from the deli, drained and pitted  
  • 8 tablespoons capers, rinsed and drained  
  • 1 tin anchovy fillets, drained, patted dry  
  • 4-6 garlic cloves, crushed
  • ½ cup olive oil
  • 1 lemon halved
  • Freshly ground black pepper

Pulse all ingredients in a food processor till coarsely chopped. Continue pulsing while adding olive oil in a thin drizzle. Do not make into a paste, there should be some texture.  Add lemon juice and pepper to taste.

Roma Tomato Confit

• • 8 ripe Roma tomatoes  
  • 4 tablespoons olive oil
  • Kosher salt & freshly ground pepper
  • 32 thin slices of garlic  

Submerge tomatoes, one at a time in boiling water for 7-10 seconds.  Remove, and continue the process until all of the tomatoes have been submerged.

Remove the skin from the tomatoes, and cut each tomato into quarters.  Remove the center portion and seed from each tomato, leaving a petal shaped piece.  Toss the tomato petals in olive oil and then place on a baking sheet lined with aluminum foil. Drizzle the oil in the bowl over the tomatoes then season with kosher salt and freshly ground pepper. Sprinkle freshly chopped thyme leaves over the tomatoes and place one slice of garlic in the center of each tomato petal.

Roast tomatoes in a 300°F oven for 1 – 2 hours, or until the tomatoes are slightly shriveled and the flavors are concentrated. (Note: After the first hour check on the tomatoes every 30 minutes are so to make sure they are not browning.)

When cool, cut into small dice. Store in an airtight container in the refrigerator.

NOTE: If tomatoes are too firm when you buy them, let sit around your kitchen for a day or two or three for them to ripen.  If their skin starts to shrivel, don’t worry about it.  They will still be good – possibly better.

***

Fig and Blue Cheese Tarts

16 First-Course Servings

The purchased blush wine vinaigrette called for in this recipe is as good–and easier–than any you can make yourself. Guests never fail to ask for the recipe–which of course there isn’t one–just a brand name. But I share.

The dominant flavor in this dish is the gorgonzola cheese. Both Cabernet Sauvignon and Zinfandel are frequently recommended to accompany blue cheese.  A sweet wine is highly recommended, i.e., port for dessert.

• • 2 packages Pepperidge Farm Puff Pastry   
  • 16 ounces gorgonzola cheese, crumbled    
  • 16 – 20 fresh black Mission figs, sliced
  • 16 ounces Mesclun
  • BRIANNAS Blush Wine Vinaigrette

Preheat the oven to 350°. Line a baking sheet with parchment paper. Spread 1 sheet of puff pastry on a floured surface. Cut 4, 4-inch rounds from each sheet. Place the rounds on the parchment lined baking sheet; freeze for 5 minutes.

Using a fork, prick the dough all over. Cover the rounds with more parchment and another baking sheet. Bake for about 20 minutes, until the pastry is golden and crisp. If they do not brown and get crisp after 30 minutes, remove the baking sheet and the top layer of parchment paper and continue baking until golden and crisp through. Scatter the cheese over the pastry and arrange the figs on top.

Bake for 5 minutes, until the cheese is melted and the figs are warm.

While the filled pastry rounds are in the oven, drizzle enough blush vinaigrette over the greens to ensure that they are LIGHTKLY dressed. Toss the greens with the vinaigrette and plate them on a dinner-sized plate.

Remove the tarts from the oven and drizzle them with aged balsamic vinaigrette. Place one tart on each plate with the dressed greens. Serve.

NOTE: Pastry rounds can be baked a day or two ahead.  Cheese and figs can be place on pastry rounds approximately 1 – 2 hours before baking.  Do not cover. You do not want the moisture from the figs to soften the pastry crust.

***

Morel, Porcini and Shiitake Mushroom-Sausage Ragu with Creamy Polenta  

Serves 16-18

The dominant flavor in this dish is the earthy mushrooms.  Both Cabernet Sauvignon and Zinfandel are frequently recommended as a pairing with mushrooms.  Highly recommended pairings are Red Burgundy and Pinot Noir, with Pinot Noir from Oregon apparently being a match made in heaven.

• Morel
  • 3 cups small dried morel mushrooms
  • 4 1/2 cups boiling water
• Porcini
  • 2 1/2 ounces dried porcini mushrooms
  • 3 cups boiling water
• Shiitake
  • 1 1/2 pounds shiitake mushrooms (use caps only) quartered
  • 2 tablespoons olive oil
  • Diamond Crystal Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Garlic powder, to taste
• Sausage
  • 2 packages sweet Italian sausages
• Ragu
  • 2 tablespoons olive oil
  • 6 very large thinly sliced shallots
  • Reserved soaking liquid from morel and porcini mushrooms
  • 18 water chestnuts, sliced 1/4 inch thick
  • 1 6-ounce can tomato paste
  • 4 packages Knorr beef stock
  • Diamond Crystal Kosher salt, to taste if needed
  • Freshly ground black pepper, to taste if needed
  • 3 tablespoons unsalted butter, optional
• Garnish
  • Crispy Shiitake Mushrooms (recipe follows)
  • Chopped parsley

Heat oven to 400°F.

For the mushrooms:

Soak the dried morels in 4 ½ cups of boiling water until softened, about 30 minutes. Drain, reserving the soaking liquid, rinse and pat dry. Set aside.

Soak the dried porcini in 3 cups of boiling water until softened, about 30 minutes. Drain, reserving the soaking liquid, rinse and pat dry. (Note: Unlike Morels, Porcini’s can be very gritty. Strain porcini mushroom liquid through a paper towel lined strainer if there is grit in the liquid.)

Toss the shiitake mushroom caps with 4 tablespoons oil and season well with salt and pepper.  Place on a parchment lined baking sheet, and roast in the oven for 10 minutes.  Remove from the oven and sprinkle with garlic powder.  A bit more salt and pepper and toss to combine. Return to oven and roast for 10 more minutes.  Remove from and oven and taste for flavor.  If needed, season again, toss and return to oven for an additional 10 minutes. After roasting remove from the oven and set aside.

For the sausage:

Prick each sausage about 4 times per side with the tines of a fork. Place sausages on a parchment lined baking sheet and roast for ten minutes. Remove from oven and flip sausages over. Return to the oven and roast another ten minutes. Continue checking the sausages and flipping every ten minutes till the sausages are well browned for a total of approximately 30 to 40 minutes. Remove from oven to cool. When cool enough to handle slice sausages into ¼ inch thick rounds.  Set aside.

Ragu:

Heat the remaining 4 tablespoons olive oil in a large Dutch oven. Add the sliced shallots and sauté till beginning to caramelize. Do not burn. Add reserved morel and porcini liquid, bring to a boil.  Add tomato paste and Knorr beef stock.  Reduce heat and add in reserved morels, porcini and shiitake mushrooms.  Add in reserved sliced sausages and water chestnuts. Taste for and adjust seasoning.

Remove from heat and let cool to room temperature.  Refrigerate overnight to allow flavor to mellow and blend.  Reheat slowly before serving.

Off the heat, swirl in the optional butter. Spoon over polenta, sprinkle with parsley and garnish with oven roasted Crispy Shiitake Mushroom slices.

• Crispy Shiitake Mushrooms
  • 1 pound shiitake mushrooms, stems removed, sliced
  • 1/4 cup extra-virgin olive oil
  • Garlic powder
  • Kosher salt & freshly ground pepper

Preheat oven to 400 degrees.

Toss mushrooms with olive oil and season generously with salt, pepper, and garlic powder. Toss to coat. Transfer to oven and roast for 25 minutes. Remove from oven and toss. Return to oven and roast till flavor is concentrated and some mushroom are crispy. Do not allow to burn. Season with more salt if needed.

***

Creamy Polenta

Yield: 16-18 servings

• Equipment Needed
  • Dutch Oven
  • Slow Cooker
  • Vegetable cooking spray

• • 6 cups whole milk  
  • 8 cups half-and-half, divided  
  • 12 tablespoons butter, divided  
  • 2 cups Bob’s Red Mill Coarse Polenta
  • Kosher salt and freshly ground black pepper
  • 12 ounces grated Parmesan  

Spray the insert of a slow cooker with cooking spray and preheat on high. In a large Dutch oven, add the milk, half-and-half, 6 tablespoons butter, and polenta. Season with salt to taste and bring to a boil over medium-high heat, whisking constantly. Continue whisking, and boil for approximately 3 minutes. Pour the polenta into the slow cooker and cook on low for approximately 2 hours. Once you are ready to serve, whisk in the remaining butter and Parmesan. If thicker than you prefer, thin with a little extra half and half or cream.

NOTE: cooking this amount of polenta can be a challenge. Depending on the temperature settings of your slow cooker, you may need to adjust the temperature up or down as time progresses. If polenta is ready before you anticipated, it is OK to turn off the slow cooker (or set to a “keep warm” temperature) and let the polenta rest.

***

Petite Black Pepper Scones & Balsamic Strawberries  

Serves 8 

(Make 2 recipes of scones separately. Double the strawberry portion.)

The dominate flavor profile in this dessert is black pepper. It is in the slightly sweet scones and barely sweetened strawberries. Both Cabernet Sauvignon and Zinfandel are recommended pairings with berries.  Cabernet Sauvignon is a highly recommended pairing with black pepper. Zinfandel is a frequently recommended pairing.

• Scones
  • 1 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter, cold  
  • A tad less than 1/2 cup heavy cream   
  • 1 large egg yolk

• Strawberries
  • 2 pints baskets strawberries  
  • 1/2 – 1 teaspoon coarsely ground black pepper
  • 2-3 tablespoon aged balsamic vinegar
  • 2-3 tablespoon sugar

• Serving
  • Unsweetened softly whipped cream (whipped several hours ahead, covered and refrigerated)
  • Whole strawberries

For scones:

Preheat oven to 400°F.

In a medium bowl or food processor, mix together flour, sugar, salt, baking soda, baking powder and black pepper. Dice butter and add it to the flour mixture. Using a food processor, pulse the butter into the flour mixture until it’s evenly distributed and smaller than the size of peas.

Place heavy cream and egg yolk in a small bowl and beat together. Then pour over the flour mixture and stir until a shaggy dough forms. (Don’t overmix, but incorporate well.)

To create the scones, using an extra heavy duty round scoop with a 2″- 2⅓” diameter, scoop out 8 even portions, and place on a parchment paper-lined baking sheet. Brush scones with heavy cream. Coarsely grind fresh black pepper over all.

NOTE: Scones can be frozen at this point. Freeze individually on the baking sheet. When frozen, place scones in a resealable plastic bag, removing as much air as possible.

Bake for 10-13 minutes, until an inserted toothpick comes out clean and they are lightly brown on the edges.

NOTE: If frozen, you do not need to thaw before baking. Frozen scones may take a few minutes longer to cook than unfrozen ones. Always bake just before serving if possible.

For strawberries:

Slice strawberries and place in a medium bowl. Add balsamic vinegar and sugar, then gently mix until sugar is dissolved.

NOTE: This can be done several hours ahead. Use 3 tablespoons of sugar only if strawberries remain too tart.

To serve:

Plate as the above photo shows. Drizzling balsamic vinegar and grinding black pepper on the plate before placing strawberries, cream and scones.

***

Timeline

• 2 Weeks Ahead
  • Shape and freeze sausage stuffing for olives
  • Make Black Pepper Scones and freeze
  • Shop for non-perishable items

• 2 Days Before
  • Shop for perishables
  • Make tomato confit, cool, chop, refrigerate
  • Make tapenade, refrigerate
  • Bake crostini

• Day Before
  • Prep olives, drain, slit, dry, refrigerate
  • Make puff pastry tart rounds
  • Make mushroom ragout, refrigerate  
  • Chop tomato confit, refrigerate
  • Juice lemons
  • Thaw sausage “footballs” overnight in refrigerator

• Morning of
  • Finish olives, refrigerate
  • Prep deep fryer
  • Remove goat cheese from refrigerator
  • Crumble gorgonzola, refrigerate

• Afternoon
  • Prep strawberries
  • Make pitcher of corpse Revivers
  • Set out plates for all courses
  • Set tables

• 3 hours before
  • Slice lemons
  • Make slow cooker polenta
  • Assemble tarts on baking sheets, cover, bake 15 minutes before serving

• 1 hour Before
  • Warm ragout on low
  • Assemble Crostini
  • Fry Olives

• Before Serving Entrée
  • preheat oven to 400°F
  • After entrée is eaten, remove scones from freezer and bake
  • Whip cream while scones are baking

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