Here is the menu from the 2011 Charter Member Luncheon, with recipes as promised.
– Cheese & Pate Platter with baguette paired with our own 2009 Estate Petite Sirah, 2008 Woof N’Rose Winery Merlot and/or 2008 Hawk Watch Winery Cabernet Sauvignon
– Gazpacho paired with Shadow Mountain Winery 2008 Dry Grenache Rose
– Crab & Shrimp Louie paired with Milagro Farms Vineyard & Winery 2009 Sauvignon Blanc
– Lemon Cream Pie with Pyramid Vineyard & Winery Muscat
1 cucumber, halved & seeded, but not peeled (or only partly peeled)
2 red bell peppers, cored & seeded
4 tomatoes (Roma preferred, but if your garden is going nuts, any type will do)
1 red onion
3 garlic cloves (we always double the amount of garlic called for in recipes, 3 cloves is original)
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tbsp kosher salt
1 tsp freshly ground black pepper
Roughly chop cucumber, bell peppers, tomatoes and red onions into 1-inch cubes. Put in food processor and coursely chop, do not over process. (or put into a blender with some of the tomato juice in batches to process.) Combine all in a bowl, add garlic, juice, vinegar, oil, S&P. Mix well and chill before serving. Ggarnished each bowl when serving with a spoon of non-fat sour cream.. Plain yogurt would work well too.
Pair with a Dry Rose wine, also chilled.
Next post will be the Creamy Lemon Pie.