Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan

Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan Review

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Menus from an Orchard Table: Celebrating the Food and Wine of the Okanagan Feature

Recipes to enjoy under an open sky.

Fresh from the Okanagan Valley comes Menus for an Orchard Table, a collection of outstanding seasonal recipes from Joie Wines and Farm Cooking School's renowned outdoor orchard dinners. The classes here are sell-outs, with people traveling great distances to sit at a table in Joie's orchard.

Menus for an Orchard Table allows readers to re-create some of Joie's most extraordinary dishes, with essays on the Okanagan's wine country cuisine. The recipes are divided into the courses served at Joie's orchard dinners, which balance regional wines with the accompanying dishes. Among the selections:

• Chilled heirloom yellow tomato soup garnished with tomato confit and chive oil
• Country lamb and olive terrine with Joie pear and shallot compote and brioche
• Carmelis' goat yogurt cheese tart with dried cherries
• Claybank Farm lavender ice cream
• Similkameen Apiary honey Madeleines.

Menus for an Orchard Table will transport readers to Joie's magical outdoor dining table.

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Lobel's Meat and Wine: Great Recipes for Cooking and Pairing

Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Review

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Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Feature

When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

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Recipes in Wine Country

Recipes in Wine Country Review

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Recipes in Wine Country Feature

The cookbook that goes with everything.

Recipes from Wine Country is uniquely organized by wine variety. Over 120 recipes are sorted by wine varieties, including reds, whites, sparkling and ice wines.

Each chapter opens with an entertaining introduction to the wine highlighting its main features, and is followed by recipes for all four seasons.

Once a particular wine has been chosen, cooks can access a variety of recipes that suit the wine. For example, for a light spring dish, choose the classic, full-bodied Merlot with the Rosemary Chicken Breast. In the cold season, match it with hearty beef and sage medallions.

The recipes and combinations are plenty and match a wide range of wine favorites.

Enjoy these scrumptious pairings:

• Riesling: spring menu, Chicken with Four Peppercorn Crust
• Gamay Noir: summer menu, Wine country Spareribs
• Chardonnay: autumn menu, Turkey Breast Noisette with Chardonnay Grape Stuffing
• Merlot: spring menu, Merlot Mushroom Soup
• Cabernet Sauvignon: spring menu, Rocket Salad
• Ice Wine: Creme Brulee Tart.

From appetizers to main courses to decadent desserts, Recipes From Wine Country lets you entertain with confidence and ease.

(20051101)

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