Last month Dallas Uncorked celebrated the end of 7th year and start of our 8th of bringing unique, educational and entertaining events to our Dallas membership with a wonderful bubbly and Champagne tasting at The Wine Therapist. This was also out 7th sparkling wine tasting with our friends at the Wine Therapist, so it was a celebration on many levels featuring great food paired with beautiful Champagne and sparkling wine.
The night was such a success and celebration, and we were able to make a $250 donation to The Stewpot thanks to the support we received that night!
Smoked Salmon Mousse on Cucumber
5 oz chunk smoked salmon – shredded lightly
zest and juice of 1/2 lemon
2 tablespoons capers
1 tablespoon fresh dill + additional for garnish
6 oz light cream cheese
2 tablespoons light sour cream
1 heaping teaspoon prepared horseradish sauce
Salt and pepper to taste
2 English cucumbers – sliced into 1/2 inch thick rounds
Add all ingredients except cucumbers to a food processor and pulse on medium until well combined but still slightly chunky. Season to taste and pulse once more, then scoop into a piping bag or plastic bag with the end snipped. Pipe a heaping teaspoon or so onto each cucumber slice. Sprinkle with a bit of additional dill for garnish.
Balsamic Asparagus and prosciutto
1 pound thick asparagus (thin asparagus can’t hold the prosciutto as well), ends trimmed
1 gallon well salted water
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon chopped shallot
1 teaspoon chopped fresh parsley
1 garlic clove, minced
salt and pepper to taste
12 oz prosciutto
In a large stock pot bring the salted water to a boil. Prepare a large colander over a large bowl filled with ice water. The colander should sit inside the bowl, not on top, as you want to immediately be able to shock the asparagus when it comes out of the boiling water. When the water has come up to a boil add the asparagus and cook for 2-3 minutes, until the spears are just barely cooked. Do not overcook…it will end up getting mushy…..Pull out of the boiling water and drop into the ice bath. Let asparagus cool then drain well and wrap in a slightly damp paper towel and place in the refrigerator. Then prepare the vinaigrette by combining the vinegar, mustard, shallot, oil, garlic, herbs and about 1/2 teaspoon each salt and pepper. About 30 minutes prior to serving place the asparagus in a dish and add the vinaigrette and marinate for about 15 minutes. Then wrap each spear with a thin slice of prosciutto and serve.
Truffle Deviled Eggs
12 large eggs
1 tablespoon white vinegar and 1 tablespoon salt for the water
2 heaping tablespoons truffle mushroom paste (Central Market or Jimmy’s have excellent options)
2 tablespoons mayonnaise
1 tablespoon sour cream
Salt and pepper to taste, about 1/2 teaspoon of each
1 tablespoon chopped parsley
Drizzle of truffle oil, fresh cracked pepper and chopped chives for garnish
Cook the eggs in boiling water with vinegar and salt for 2 minutes, then let rest on stove top until cooled through. When cool, crack the eggs, remove the shells and cut in half. In the meantime combine the other ingredients and set aside in the refrigerator until ready to add the egg yolks. Add yolks combine well. Spoon mixture into a piping bag and pipe into each egg half. Drizzle lightly with truffle oil and garnish with cracked pepper and chives. Yum!
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.